CULTIVATING FRESH LOCAL FOOD AND OUR COMMUNITY

CULTIVATING FRESH LOCAL FOOD AND OUR COMMUNITY

CULTIVATING FRESH LOCAL FOOD AND OUR COMMUNITY

CULTIVATING FRESH LOCAL FOOD AND OUR COMMUNITY

CULTIVATING FRESH LOCAL FOOD AND OUR COMMUNITY

CULTIVATING FRESH LOCAL FOOD AND OUR COMMUNITY

CULTIVATING FRESH LOCAL FOOD AND OUR COMMUNITY

Our

MISSION

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.

Seed The Fu ture

CULTIVATING FRESH LOCAL FOOD AND OUR COMMUNITY

MARKET PAVILION

FARMER PROGRAMS

COMMUNITY SUPPORT

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You’re Invited!

SEED THE FUTURE
20th Anniversary Celebration
Thursday, October 13, 2022
5:30 to 8:30pm
Market Pavilion

1607 Paseo de Peralta, Santa Fe

Menu in Partnership with YouthWorks

Presentation of the 2022
Farmer & Community All Star Awards

Music by the Bert Dalton Trio

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AT THE INSTITUTE

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SANTA FE FARMERS’ MARKET

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Recipes

To Share

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IF WE RELISH IT…
WE’LL PUBLISH IT

White bean, tuna, and celery salad

White bean, tuna, and celery salad

I love beans, all kinds of beans, and keep my pantry stocked with a variety from the market and from Rancho Gordo, the wonderful heirloom bean purveyor in Santa Rosa, California. When this recipe from the “Eat Voraciously” series of The Washington Post appeared in my...

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Skillet-grilled round steak and blistered shishito peppers

Skillet-grilled round steak and blistered shishito peppers

Shishito peppers are abundant at the market these days from a number of farmers.  I like to blister them in olive oil in a cast-iron skillet, let them cool to room temperature, and serve them as appetizers.  I also like blistering them and eating them with a beef...

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