Journal
Born from the collaborative spirit of our culinary, farm and beverage teams, the Campo Lavender Margarita captures the essence of Los Poblanos in a single glass. Bright citrus balances beautifull...
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Bolita bean & fennel sausage soup
This hearty sausage, bean and rye berry soup reflects our whole-animal philosophy at Campo and showcases our flavorful Farm Foods. The pork bone broth, long used in our house-made sausages and Cam...
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Using White Sonora Wheat Flour & Wheat Berries
Heirloom grains can be used in many of the same ways you would use conventional grains for your favorite cakes, cookies, breads, stews and salads. However, our culinary team and recipe testers h...
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White Sonora Wheat Dark Chocolate Chip Cookies
White Sonora Wheat adds a nutty depth to a classic favorite. This recipe is a great entry point to start baking with heritage grains and taste the difference. Ingredients 16 tablespoons salted bu...
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Iron-skillet green chile cornbread
Buttery and flavorful with the perfect crust, this cornbread highlights flavors of New Mexico with green chile and heritage Sonora Wheat flour. Serve with butter and a spread of LP Green Chile Ja...
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Grown on the farm
We harvest the lavender by hand each summer and extract the essential oil through a traditional steam distillation process right on the farm, ensuring absolute purity.
Made by hand
Our artisan product line started with Los Poblanos owner and founder, Penny Rembe, who developed our signature Lavender Salve recipe over her kitchen stove after the the first lavender harvests.
Regenerative farming
A significant percentage of the property is dedicated to regenerative farming, a model driven by sustainability and stewardship of the land, ecosystem, culture and community.
Noticias
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