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

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

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Recipes

To Share

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IF WE RELISH IT…
WE’LL PUBLISH IT

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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