Month: September 2026

Happy fall! We have some late-season beef and pork harvests scheduled in New Mexico and will be here for certain through the end of October. With that said, we cannot be sure we’ll be at the Los Ranchos Growers Market every Saturday. We plan to update our calendar frequently, sometimes only a day or two before a Saturday market. Currently, the calendar is updated through the end of September, and future dates will be marked **TENTATIVE** until they are certain. Now is the time to consider what you may want to stock your freezer and pantry with for the winter.

For those in Phoenix, we plan to be there for order pickup at our home sometime in early to mid-October, but specific dates are not yet set. Once they are, we’ll update the calendar and send an email asking for orders. In the meantime, we’ll gladly accept your orders via email. If the “perfect storm” of events falls into place, we’ll also be receiving this year’s seafood from Kodiak, Alaska during the upcoming Phoenix trip. That isn’t certain yet, but it’s our plan if the timing works. We’ll keep you posted.

Our product list is always kept current with pricing and availability. What is listed now is what is currently available. That will change often within the next 10–30 days, so please review it carefully prior to placing an order.

Timing and logistics have always been among the most challenging aspects of our small-scale food business. We know this may be a lot to absorb, so we welcome any questions or concerns you may have.

See you soon!

Brenna & Kenny

Pacific cod may not get quite the attention of some of our other wild Alaska fish, but that’s part of what makes it such a great everyday choice. It’s mild and slightly sweet, with firm white flesh and the distinctive large flakes you’d expect from a good piece of cod. It’s also incredibly versatile, working just as well roasted or sautéed as it does fried, grilled or tucked into a taco. 

Right now, we’re thinking grill. This Curried Pacific Cod Kebabs recipe from Alaska Seafood combines chunks of cod with cherry tomatoes and red onion, both currently in season here in New Mexico. Our Pacific cod filets are already boneless and skinless, so there’s very little prep involved: thaw, cut, season and skewer. The entire recipe takes less than 20 minutes. 

Curried Pacific Cod Kebabs
Adapted from Alaska Seafood

1 lb Pacific cod, cut into chunks
12 cherry tomatoes
½ red onion, cut into wedges
1 Tbsp curry powder
½ Tbsp onion powder
1 Tbsp kosher salt
Freshly ground black pepper
1 Tbsp Bariani Olive Oil

Thread the cod, tomatoes and onion onto skewers. Combine the curry powder, onion powder, salt, pepper and Bariani Olive Oil into a thick paste, then coat the fish and vegetables. Grill over medium heat, covered, for about 5–7 minutes, until the tomatoes blister and the cod is cooked through. No grill? These can be broiled instead. 

Simple wild Alaska fish, fresh local vegetables and dinner on the table in less than 20 minutes. That’s hard to beat as we hang onto these last weeks of summer.

We’ll have Pacific cod along with our other wild Alaska seafood, grass-finished beef, New Mexico pork, raw honey, Bariani Olive Oil and more this Saturday at the Los Ranchos Growers Market. Come see us from 8-11AM and pick up something good for the weekend.

Stay Well Fed,

Brenna & Kenny