Through the picture window, the Sandia Mountains are blushing hot pink. We’re sitting under the corrugated arch of an old dairy barn, the rack of lamb on the plate is still ruddy in the center, and we’re talking about how we can taste life — or its glamorous juices — in every bite.

That conversation began with the chilled beet soup ($10), the way its earthy maroon bloom and zippy garlic-scape crema plunked the farm onto the table. We’re speaking more than metaphorically: At Campo, the extraordinary restaurant situated amid 25 acres of lavender fields, cottonwood trees, and fertile bosque land along the Río Grande at Los Poblanos, the farm is on everyone’s lips.

You’ll see hooped greenhouses and planted fields while driving into the allée of giant cottonwoods at Los Poblanos Historic Inn and Organic Farm, along with alpacas, peacocks, guinea hens, chickens, and a cat named Mouse. Two silos stand sentinel at the entrance to the grounds, abutting the Farm Shop, where you can buy Los Poblanos-branded lavender beard oil, lotion, and green-chile jam. Across from the store is Campo, the bar and restaurant helmed by executive chef Jonathan Perno, a five-time James Beard award semifinalist for Best Chef in the Southwest. Here, the ethos is closer than farm to table. It’s what they call “field to fork,” with everything as organic and locally sourced as possible.