Let’s Eat!

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...

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...

This year’s Lotus Farms turkey prompted me to make a red chile posole during Thanksgiving week. I adapted a red chicken pozole recipe from Steve Sando’s The Rancho Gordo Pozole Book, making the red...

It’s the time of year for posole and many other cold-season dishes. To prepare for a making a red turkey posole during Thanksgiving week, I recently made a chile paste and froze it. I’ll pull it...

Now that our long, hot summer has ended and cooler temperatures have set in, spinach is returning to the market. I bought some especially tender spinach recently from Green Tractor Farm and made it...

When I make posole, I usually wing it. I might use pork, might use lamb, might use chicken or turkey – whatever I have on hand that appeals to me at that moment. But this time, I looked at a number...

The RecipeIngredients Yields 24 mini croquetas   1/8 lb grated Tucamari Mountain Cheddar 1/4 lb assorted local mushrooms finely diced (We used Lion’s mane and Shitake from Southwest Mushroom...

Some version or other of cacciatora is my favorite way to prepare chicken. I love one-skillet, stove-top methods, and cacciatora certainly is that. I recently purchased a spatchcocked half chicken...

Seize the day! Late summer calls for panzanella. Zucchini and other summer squashes are plentiful, and so are many varieties of tomatoes and basil.  On one of many very hot days recently, I wanted...

The RecipeIngredients 2T olive oil 1 large red onion, chopped 5 pounds Roasted Poblano Peppers, skinned and seeded 6 cloves garlic, roasted, skinned and seeded 1 gallon almond milk, unsweetened ½...

I love fried green tomatoes and usually eat them as a side. But a couple of days ago, I came across a recipe for a fried green tomato sandwich in Deborah Madison’s Vegetarian Cooking for Everyone. I...

One of my favorite dinners to prepare a day ahead of a dinner party is Italian sausage links with bell peppers and onions and garlic. I recently bought beef links from Lazy BG and bell peppers in...

Sometimes I discover a new dish and wonder how I’ve lived so long without making and eating it.  This salad from Genevieve Ko for The New York Times is one of these dishes. Not only is it delicious...

The RecipeIngredients 1 3/4 cups, light brown sugar 1 cup melted butter 1 egg 1 egg yolk 1 tablespoon vanilla 2 cups all purpose flour 1 cup of old-fashioned, rolled oats 1/2 teaspoon baking soda...

The Vagabond Farmers have been bringing Principe Borghese tomatoes to market, which I look forward to each year. This variety is a small, grape-shaped Italian heirloom, and it is perfect for...

Sometimes I crave a small, juicy cut of beef that’s quick to prepare, and flatiron steaks from Trilogy Beef make it easy to satisfy those cravings. I like cuts that weigh just under half a pound....

Evelyn’s Farm is bringing beautiful Napa cabbages to the market these days. They are perfect for this simple, tasty stir-fry from Grace Young’s cookbook Stir-Frying to the Sky’s Edge. (I love the...

Recipe contributed by MaryDawn Wright, Santa Fe School of CookingSanta Fe Farmers' Market Institute’s Spring Patron Lunch (June 2023)The RecipeIngredientsFor the torte: 1 cup Pecans (Generously...

For some weeks, I’ve been enjoying a variety of bitter greens coming into the market, including frisée. I like a mix of bitter greens in a salad, but I also like frisée by itself. I like a robust...

This recipe, from Melissa Clark for the New York Times, combines two of my favorite things: frisee and asparagus. While asparagus is all but gone from the market just now, frisees and radicchios are...

Beautiful bunches of kale and heads of little gems are coming into the market these days from a number of farmers. I favor lacinato kale over other varieties, and have been making salads that...

I love discovering produce new to me at the farmers’ market, and this past Saturday, the Vagabond Farmers introduced me to kale rabe (sometimes spelled raab). It looks a lot like broccoli rabe, and...

Farmers are bringing bunches and bunches of kale to market these days. And the first new potatoes, from Ground Stone, have just appeared. With winter lingering in intermittent bouts of relentless...

Many farmers are bringing lots of beautiful spinach to the market as spring unfolds. I’ve been making wilted spinach salad at least once a week. It’s a favorite from my childhood. My parents and...

It’s a great time at the market for winter greens and root vegetables, especially hakurei turnips – those beautiful, small white Japanese turnips – and baby red beets. At a recent market, I bought a...

Ingredients 1 loaf Sage Bakehouse Kalamate Olive bread, sliced 2 Tablespoons Extra Virgin Olive Oil 1 Local Heirloom Tomato, sliced 2 oz.  Mozzarella Curd Coarse Sea Salt and Coarse Black Pepper...

Many varieties of dried beans are available at our farmers’ market throughout the year. I keep a supply in my pantry, supplemented by beans I purchase from Rancho Gordo, a Santa Rosa business that’s...

Spinach is increasingly abundant at the market these days from a number of farmers. This past Saturday I bought a bag from Malandro Farm and also bought feta from Camino de Paz for one of my...

Winter is a time of glorious greens at the market.  This recipe by Julia Moskin in The New York Times is a really satisfying way to enjoy kale, especially Lacinato, or dinosaur, kale, my favorite....

 Best made in late August or Early September with produce from the market.  The RecipeIngredients 6 oz sushi grade white fish such as striped bass or snapper. (Poached shrimp or fresh Scallops...

When David Rubin of Farm Stand Thank and Trust appears at the market with his beautiful ginger and turmeric, my heart leaps with joy, and I buy enough to freeze to tide me over, at least somewhat,...

This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. We suggest using New Mexico Chorizo from Red Mesa Meats , and then adding a dollop of yogurt on top from...

I love seafood and, having lived most of my life in Houston, sorely miss a constant supply of seafood fresh from the Gulf of Mexico. When this recipe for cod stew (by nutritionist and cookbook...

What to do with leftover turkey? One of my favorite dishes of many years is to make it into a casserole with wild rice, brown rice, and mushrooms. I’m guided by a recipe I found a long time ago in...

Paper Dosa's, Nellie and Chef Paul, share the secret to their amazingly delicious recipes. What we would really like to emphasize is - diversify your produce!! We seasonally change up what goes into...

Winter squash and pumpkins are abundant and beautiful at the market now. I began making this soup in various versions many years ago based on a recipe in the New York Times. I can no longer find the...

Sweet and creamy butternut squash dances gracefully with the curry powder to create a luscious soup that is perfect for a cold day. Serve with a sandwich, salad or with a big chunk of bread. This...

My daughter-in-law Catherine is a fabulous cook.  Recently, for the second time, I got to eat her cauliflower pie, from a recipe by Chef Yotam Ottolenghi in his book Plenty More. I loved it the...

For many years, Dinner Chef Nestor Pereira has shopped at the Saturday morning Railyard District Market for Café Pasqual’s. He arrives with a list of essentials for the menu that he and Katharine...

Thanks to the Vagabond Farmers, the Italian heirloom Principe Borghese has become one of my favorite tomatoes for popping into my mouth and for roasting in the oven for tomato sauce. This small (one...