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The Santa Fe Farmers’ Market Institute’s mission is to advocate for farmers, ranchers and other land-based producers; provide equitable access to fresh, local food; own and operate a year-round venue for the Santa Fe Farmers’ Market; and manage programs to help sustain a profitable, locally-based agricultural community.

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Three Meat Meat Loaf

Three Meat Meat Loaf

My favorite way to make meat loaf is based on a Mark Bittman recipe in his How to Cook Everything.  It’s a free form loaf, that is, one that the cook shapes rather than one shaped by a loaf pan.  I bake it in a large cast iron skillet.  As Bittman says, the meat loaf...

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Polenta and Fried Eggs

Polenta and Fried Eggs

I’m hooked on Monte Vista Organic Farm’s Floriani red flint corn polenta. An heirloom corn originally cultivated in northern Italy, Floriani makes a nicely thick and creamy polenta with a rich flavor. Recently, on a cold Sunday morning, I cooked some for brunch and...

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Sauteed Mushrooms for Risotto or Orzo

Sauteed Mushrooms for Risotto or Orzo

Farmer Jennifer Fresquez recently posted a photo of a mushroom risotto she made from a Deborah Madison recipe in Vegetarian Cooking for Everyone. Her shiitake mushrooms came from Asher Singer of Reyah Sunshine Farm. The risotto looked so delicious that I decided to...

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