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Due to later harvest dates for beef and pork this fall, we’ll be staying in New Mexico a little longer than usual. You can find us at the Los Ranchos Growers Market the next four Saturdays through October 18, 2025. After that, we plan to kick off the fall farmers market season in Phoenix the weekend of November 8–9.

In other news, we have fresh-catch sockeye salmon portions along with a new shipment of Pacific cod and black cod. People are loving the black cod, so if you haven’t tried it yet, now is the perfect time! We have both full filets and filet portions available.

This is also a great time to stock your freezer and pantry for the winter. Come see us for a variety of beef, pork, seafood, honey, and olive oil!

Here’s a nice black cod recipe to get you started:

Honey Marinated Black Cod

This recipe highlights the fish’s firm texture and high moisture content.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 6

Ingredients:
Alaska Black Cod
6 Alaska black cod/sablefish filets (approx 7 oz each)
2 cups raw local honey
1 cup low-sodium soy sauce
3⁄4 cup Bariani Olive Oil
3⁄4 cup white wine vinegar
Fine sea salt
Freshly ground black pepper
Wilted Spinach
3 garlic cloves, peeled and chopped
3 tbsp unsalted butter
12 to 15 cups baby spinach, stems removed
Nutmeg, ground
Fine sea salt, to taste
Black pepper, ground, to taste

Instructions:

1. Marinate fish
Combine honey, soy sauce, olive oil, and vinegar in a bowl. Stir and place black cod filets in the bowl. Cover and refrigerate for 24 hours.

2. Prepare greens
In a pan, melt butter with garlic until butter turns golden brown. Add spinach and pinch of nutmeg, salt, and black pepper. Cook just until wilted.

3. Roast fish
Preheat the oven to 450°F. Remove fish from marinade and season with salt and black pepper. Place filets on a cookie sheet and cook in the oven until they have a golden/dark-brown hue and are cooked through, about 7 to 8 minutes.

4. To serve
Spoon wilted spinach equally between 6 plates, top with filet and spoon some marinade over and around the fish.

Enjoy,

Brenna & Kenny

Today, August 18, is National Fajita Day—a delicious reason to fire up your skillet and enjoy sizzling steak with fresh, seasonal vegetables. Fajitas are simple, flavorful, and endlessly customizable.

For this recipe, we’re using our tender grassfed-grassfinished round steak or cubed steak, which cooks up beautifully when marinated and sliced thin against the grain. Right now, you can find the freshest peppers, onions, garlic, and other colorful veggies at Los Ranchos Growers Market—everything you need is in season and at its best.

Easy Beef Fajitas
Serves 4

Ingredients:

• 1 lb round steak or cubed steak, thinly sliced
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tablespoons Bariani olive oil (divided)
• 3 cloves garlic, minced
• Juice of 1 lime
• 2 teaspoons chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Warm tortillas for serving
• Optional: fresh cilantro, avocado slices, salsa, cheese, sour cream

Instructions:

1. In a bowl, combine sliced steak, 1 tablespoon olive oil, lime juice, garlic, chile powder, paprika, cumin, salt, and pepper. Toss well and marinate at least 1 hour (or up to overnight in the fridge).

2. Heat a large cast-iron skillet over medium-high heat. Add remaining olive oil, then peppers and onions. Sauté until slightly softened and lightly charred, about 5–6 minutes. Remove and set aside.

3. Add steak to the skillet in a single layer (cook in batches if needed). Sear 1–2 minutes per side until just cooked through.

4. Return peppers and onions to the skillet, toss with steak, and heat through.

5. Serve hot in warm tortillas with your favorite toppings.

Round Steak vs. Cubed Steak
Cubed steak is simply round steak that has been mechanically tenderized. Both cuts benefit from slicing thin and marinating prior to cooking for the best eating experience. We use two USDA butchers—one without a tenderizer, so we offer round steak, and another with a tenderizer, producing cubed steak. Either one will make delicious fajitas.

And while you’re stocking up, don’t forget our amazing grassfed-grassfinished ground beef—perfect for quick weeknight tacos, burgers, or chili.

Whether you call them fajitas, sizzling steak wraps, or just “dinner,” National Fajita Day is the perfect excuse to treat yourself.

To your good taste,

Brenna & Kenny

Today, August 13, is National Filet Mignon Day—a delicious excuse to celebrate one of the most tender and luxurious cuts of beef. Whether you call it filet mignon or beef tenderloin steak, you’re talking about the same cut of meat. In the U.S., butchers and everyday shoppers often call it beef tenderloin steak, referring to the muscle it comes from—a long, narrow, exceptionally tender muscle that runs along the spine. The French term filet mignon literally means “small, delicate fillet,” and while it refers to the same cut, it’s often used in restaurants or recipes to evoke its elegance and fine-dining roots. French culinary tradition gave this steak much of its fame, and the name stuck for those who like a bit of romance on the menu.

So whether you ask for tenderloin or filet mignon, you’re getting the same buttery-soft, lean, and prized cut—one name speaks the butcher’s language, the other whispers the chef’s.

Here’s an easy way to make a grassfed, grassfinished beef tenderloin steak shine:

Simple Grassfed Filet Mignon

1. Let steaks sit at room temperature for 30 minutes before cooking.

2. Preheat oven to 400°F.

3. Season generously with sea salt and freshly ground black pepper.

4. In a cast iron skillet over medium-high heat, sear each side for 2–3 minutes in butter, tallow, or olive oil.

5. Transfer skillet to oven and cook to your preferred doneness, checking with a meat thermometer:

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F
• Medium-well: 150–155°F
• Well done: 160°F+
  
  6. Rest for 5 minutes before serving.

And while tenderloin is famous for its tenderness, let’s not forget about another favorite—our amazing grassfed ground beef. It’s versatile, flavorful, and ready for anything from burgers to chili to your favorite quick weeknight meal.

Enjoy,

Brenna & Kenny

The full moon rising this weekend is known as the Sturgeon Moon—named for the giant fish once abundant in late summer waters across North America. While sturgeon aren’t part of our lineup, it’s a timely reminder of the wild fish still thriving today, especially in the cold, clean waters of Alaska.

This week, we’re featuring a variety of delicious wild Alaska white fish options: rich, buttery Black Cod, firm and mild Pacific Cod, and versatile Halibut. Whether you’re grilling, baking, or pan-searing, there’s something here for every taste and table.

The Sturgeon Moon peaks well before dawn on Saturday morning, August 9. We’ll be at the market right around sunrise, stocked with wild fish harvested with care and ready for your kitchen. Not sure where to start? Try one of these simple favorites:

Miso Black Cod
Brush black cod fillets with a mixture of white miso, rice vinegar, and a touch of honey. Marinate for a few hours or overnight. Roast at 400°F for about 10-12 minutes until caramelized and flaky. Serve with rice and a crisp cucumber salad.

Pan-Seared Pacific Cod
Lightly season cod with salt and pepper, then pan-sear in butter or olive oil for 2–3 minutes per side until golden and just cooked through. Add a squeeze of lemon and chopped parsley for an easy, nourishing meal.

Catch you at the market,

Brenna & Kenny

Plenty on the calendar this August, and we’re leaning in. Looking forward to seeing you soon!

Albuquerque: We plan to be available every Saturday in August at the Los Ranchos Growers Market from 8am to 11am, and our freezers are full of flavorful options. Right now, we’re well-stocked with grass-finished beef, delicious local pork, raw local honey, and a beautiful assortment of white fish—including Pacific Cod, Black Cod, and Halibut. Whether you’re grilling, roasting, or keeping things light, we’ve got plenty to work with.

Phoenix: We’re making a quick trip to Phoenix for preorder pickups. Please place your order by Saturday, August 2 for pickup on Tuesday or Wednesday, August 5 or 6.
→ View our Price List
→ Email us to Order

In the Kitchen: Looking for ideas? Here are a few easy ways to cook seasonal favorites like Lemon Grass Poached Alaska Halibut, Black Cod Marinated with Honey, and Simple Skillet Pork Chops. Easy, nourishing, and perfect for August.

Remember, the market is in full swing and your favorite growers have an abundant variety of tomatoes, peppers, onions, garlic, sprouts, radishes, chile, fruit and more! Bring a cooler, shop early, and enjoy the season.

Catch you soon,

Kenny & Brenna

If you’ve been thinking about making a market visit, now’s a great time. We’re rapidly building toward the height of the growing season, and every week brings more to the table. You’ll find nectarines, peaches, plums, blackberries, and cherries alongside a colorful range of produce—tomatoes, summer squash, sweet and hot peppers, cucumbers, eggplant, beans, greens, sprouts, radishes, mushrooms, leeks, spring onions, cured garlic, and potatoes. Tomatoes are just starting to roll in, and green chile is beginning to appear. It’s a generous time to plan meals around what’s in season—and what’s coming next.

FishHugger’s selection is also at its peak. Every cut of beef and pork is currently available, along with five species of wild Alaska seafood: Black Cod, Halibut, Pacific Cod, Sockeye Salmon, and Coho Salmon. While we bring as much as we can to each market, we strongly recommend ordering in advance—especially if you have your eye on a specific cut. Availability at the booth can shift quickly, and pre-ordering is the best way to be sure you get exactly what you want.

We invite you to review our recently updated price list before placing an order. Thanks, as always, for your continued support.

We’ll see you at the market!

Stay seasonal,

Brenna & Kenny

We plan to be available in Phoenix on Tuesday, August 5 and Wednesday, August 6 for those who order in advance. Pick up will be at our home near Thomas Rd & 44th St.

As usual, our lineup includes a great selection of wild seafood, grass-finished beef, delicious pork, local honey, and Bariani olive oil! While we’re likely to have your favorites available, we recommend reviwing our recently updated price list before placing your order. Thank you for your consideration.

Please place your order via email or phone by Saturday, August 2.

We welcome any further inquiries!

Thank you so much for choosing real, thoughtfully sourced food.

See you down the road,

Kenny & Brenna

It’s a great time to bring pork back to the table! Our freezers are freshly stocked with thick-cut bone-in pork chops, green chile pork sausage, pork belly, and ground pork—all from our summer harvest here in New Mexico. For those who’ve been waiting to make your favorite chop-centric meals, now’s your chance to load up.

We keep it simple when it comes to pork, offering a small selection of quality cuts that are rich, flavorful, and versatile. Our pork is raised outdoors in New Mexico’s dry, open spaces and processed with care in a small USDA facility. From slow-roasted belly to sizzling skillet chops, these cuts are easy to work into any seasonal meal.

If you’re looking for a savory supper, try this:

Simple Skillet Pork Chops
First, score the fat on the edges of each chop every inch or so to prevent curling during oven roasting. Salt your raw chops generously and refrigerate in a covered dish, for at least one day (or up to three) before cooking. This dry brine helps the meat stay juicy and flavorful. When ready to cook:

Ingredients:

• 2 thick-cut bone-in pork chops (our family eats 3 chops)
• 1 tablespoon Bariani olive oil
• 1 yellow onion, sliced
• 2 green apples, cored and sliced
• Optional: a splash of apple cider vinegar or a spoonful of mustard

Instructions:

1. Preheat oven to 350°F.

2. Heat oil in a cast iron skillet over medium heat.

3. Sear pork chops for 3–4 minutes per side until browned. Remember to sear the edges too. Remove and set aside.

4. In the same skillet, layer in the raw sliced onions and apples.

5. Place seared chops on top of the onion-apple bed.

6. Transfer the skillet to the oven and roast uncovered for 50–60 minutes, until the pork reaches an internal temperature of 145°F.

Serve with sauerkraut and enjoy a no-fuss, deeply satisfying meal.

Come by the Los Ranchos Growers Market on Saturday to pick up your pork—or better yet, place an order ahead of time to get exactly what you want.

Miss us in Phoenix? We’re currently dry-aging a recent harvest of grass-finished beef and plan to make a quick trip to Phoenix once it’s ready. Dates are still TBD, but we’re aiming for late July or early August. Advance orders are required—details coming soon. Check our calendar page frequently for updates.

To your next great meal,

Brenna & Kenny

Bariani Olive Oil has been a staple in our kitchen since the mid 1990s, when Kenny was introduced to it by one of his captains in Alaska. Grown, harvested, pressed, and bottled by the Bariani family in California, their oil is the real deal—pure, rich, and deeply flavorful. In a world full of counterfeit olive oils and misleading labels, Bariani continues to set the standard with their cold pressed extra virgin olive oil. We’ve cooked with it, gifted it, and stocked it year after year.

We currently have a variety of both green (early harvest) and black (fall harvest) Bariani Olive Oil available in 500ml and 1000ml bottles. Whether you’re using it for finishing, dipping, cooking, or an ice cream topping, it’s worth having on hand—especially when you can secure enough to last you through the seasons.

One of the simplest and most delicious ways to enjoy Bariani is in a quick, homemade pesto:

Pecan Basil Pesto

Ingredients:

• 2 cups fresh basil leaves, packed
• ½ cup pecans
• ½ cup grated parmesan cheese
• 2 cloves garlic
• ½ teaspoon sea salt
• ½ cup Bariani Extra Virgin Cold Pressed Olive Oil

Instructions:

1. Combine basil, pecans, parmesan, garlic, and salt in a food processor.

2. Pulse until finely chopped.

3. With the machine running, slowly drizzle in olive oil until desired consistency is reached.

4. Taste and adjust seasoning if needed.

Use this pesto on seafood, pasta, grilled vegetables, sandwiches, or as a marinade for meats.

Come see us at the the market and get your Bariani, or better yet—order 2 to 6 bottles now for your yearly stock.

In good taste,

Brenna & Kenny

When a major food distributor like UNFI is hit by a cyberattack, the ripple effect is immediate and far-reaching. In this case, it caused major disruptions to deliveries for Whole Foods and many other retailers who rely on UNFI for everything from packaged goods to organic produce. While headlines tend to focus on the technology or the downtime, the more troubling reality is what happens to the food. If deliveries are delayed, refrigeration fails, or products are simply rerouted or discarded due to logistics chaos, a massive amount of food is wasted—without ever reaching a consumer.

Events like this are a clear reminder of the fragility of large-scale food systems. It doesn’t take much to throw everything off track. That’s why we continue to champion decentralized, regional food networks and home-scale resilience. When you shop at your local growers market, you’re participating in a more direct, transparent, and trustworthy supply chain—one that’s harder to hack and more rooted in real people and places.

This is also a nudge to become your own food source in any way possible. Whether it’s a few pots of herbs and edible flowers on your patio or a raised bed of greens, homegrown food is deeply satisfying and immensely practical. The same goes for stocking up. Canning, freezing, drying, fermenting—these aren’t just old-fashioned skills, they’re tools of modern resilience. A pantry or freezer filled with food you trust means you’re ready for whatever delays or disruptions might come.

If you’re ready to build your food reserves with nutrient-dense staples, now’s the time. We have wild salmon bundles, quarter beef, sides of pork, cases of raw honey, and extra virgin olive oil—all ideal for home preservation or everyday use. These products are available in limited quantity and can sell quickly, so please reach out if you’d like to place an order or learn more. We encourage you review our Price List prior to placing an order. Need a freezer? We’re happy to deliver a Kelvinator commercial chest freezer full of food directly to you!

See you at the market!

Brenna & Kenny