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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Recipes

To Share

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IF WE RELISH IT…
WE’LL PUBLISH IT

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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Budin Azteca

Budin Azteca

Adapted from Diana Kennedy’s “The Cuisines of Mexico” (Harper & Row, 1972) adapted by Brenda Bell for the  Los Angeles Times, February 21, 1999. This recipe is to honor Diana Kennedy, who died this week at the age of 99. Diana Kennedy’s books and the research...

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Green Beans with Lemon

Green Beans with Lemon

Green beans are appearing in abundance at the market these days.  I recently bought some beautiful ones from Orozco Farm and used this simple recipe from Mark Bittman in the New York Times to prepare them.  I love the tang that the lemons and zest give them – lots of...

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