Winter Comes to the Tree House

One of the pleasures of our being a little out-of-the-way place is that when folks come through our door, we know they've made a special trip. Our hats are off to all of you who have made the extra effort in past weeks to trek through the snow down to the café. A special thanks goes out to those who carried their tarts, pies, and other special orders up our snow-covered slope and home for the holidays. We hope you were granted first dibs on second helpings.

The recent snows here in Santa Fe have covered Tree House in a blanket of calm. Looking out our back window across the field, signs of life are evident despite the cold. Animal tracks—those of rabbits and a variety of winter birds—criss-cross the landscape, reminding us that even when the landscape seems bare, nature provides. In the Tree House kitchen, we're finding our own ways to make the most of the season.

Though I'm among the first to complain about the cold, I do welcome the hearty soups made from cold weather vegetables and grains that winter brings. In recent weeks we've been serving a delightful purééd hubbard squash; chunky lentil, vegetable and barley; spicy tomato with fideos—a traditional Mexican toasted pasta; and, a customer favorite, our tangy tortilla soup. We've been experimenting with pastas too, and have been enjoying sweet potato ravioli and whole wheat semolina spaghetti with walnut basil pesto. Carole's delicious curries and rice dishes have also drawn upon seasonally available produce, which we're still getting each week at the farmer's market. Our menu decisions are made based on the availability of ingredients, so call ahead (474-5543) if you're curious about our daily specials.

The heat in the kitchen isn't all about soup. We've been preparing a number of dishes lately that include fire-roasted, smoked, and even fresh chiles. One dish that has proven to be quite popular here is our version of "tree house tamales." Filled with either calabacitas and red chile or green chile and cheese and dressed with "mole de güera loca," these house-made, organic tamales are a contemporary take on a traditional recipe that takes full advantage of both fresh available produce and items dried and stored for winter.

We're grateful for the snow we've been experiencing this winter. We know that all the moisture is going to bring about an explosion of life come spring. But it's a very special time of year here on the grounds of Plants of the Southwest—and we're enjoying it while it lasts. We hope you'll have an opportunity to enjoy it with us.

Buen Provecho,
Maria