| | | | | | REAL FOOD
News from New Mexico's
Farmers' Markets
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| | | | | FoodCorps Comes to New Mexico | | Seeking young, energetic New Mexicans, interested in service and making a difference in our local food system. FoodCorps in New Mexico is seeking worker members interested in food and nutrition activities in community school programs and community garden sites across the state. Here in New Mexico, ten FoodCorps members will be placed in various sites such as non-profit organizations and tribal governments across six counties. Once placed, they will work on a variety of projects including building and tending school gardens, teaching students about food and nutrition, and helping to grow the local food system by building Farm to School supply chains. One of the program's goals is to cultivate a new generation of farmers and public health leaders, so this is a great opportunity for younger applicants. If you want to get involved, but don't quite fit that "younger" category, why not volunteer at a FoodCorps site? - or consider sharing your experience and wisdom - sign up to mentor a FoodCorps Service Member. The application deadline is April 10th, so if you know of someone who has the desire to work for a year to improve New Mexico's local food system and make a difference in the health of our kids, help spread the word. Click here to learn more about New Mexico FoodCorps placements. |
|  | | New Mexico Winter Farmers' Markets | | Most New Mexico markets will begin to open during the months of April, May and June. Until then, there are still weekly and monthly winter farmers' markets happening in the following communities: - Alamogordo
- Corrales (monthly)
- Las Cruces
- Los Alamos (monthly)
- Los Ranchos (monthly)
- Santa Fe
- Taos Pueblo
Click here for details! |
| | | | Grass-Fed Beef Tender & Tasty Read the full story here By Denise Miller, NMFMA Executive Director, for the Albuquerque Journal | |  Every burger in our house ends up as a cheeseburger -- every burger, that is, except for hamburgers made with meat from Soaring Eagle Ranch. As soon as my family members tasted the meat, they pronounced those hamburgers too good to cover with cheese -- ever.
Soaring Eagle is a 1,700-acre grassy ranch in Los Ojos, 15 miles south of Chama in northern New Mexico. The ranch is owned by Will and Louise Pape and managed by Sage and Shane Faulkner. The ranch is home to wildlife such as elk, deer, herons, eagles, geese and fox; many ducks, songbirds and migratory birds; and 170 head of Scottish Highland cattle that the Faulkners oversee.
Soaring Eagle is just one of New Mexico's grass-fed livestock producers. Depending on where you live, or if you want to try other types of beef, New Mexico producers include Ranney Ranch, El Morro Valley Ranch and Weaver Ranch... Read the full story here, including recipes! |
| Feature a Market: Santa Fe Winter Farmers' Market | | Those who live in Northern New Mexico are lucky to have the opportunity to shop at a farmers'market every week of the year. Open every Saturday, the lively indoor Santa Fe Farmers' Market is sure to take off that winter chill. Looking for greens? Early market shoppers have the opportunity to choose from a wide variety including spinach, arugula, kale, and chard. Don't forget the spro uts, as well. Keep an eye out for a selection of potatoes, in addition to garlic and stored winter squash and apples. Thanks to the use of hothouses, you can even find tomatoes to satisfy that craving for a taste of summer. Expect to also find apple cider, red chile powder, pods and ristras, grass-fed meats, eggs, cheeses, honey, dried mixes and baked goods, lavender products, and more. For the best market experience, ditch the shopping list. Walk around the market and stock up on what looks good to you, grab a snack from the cafe, and stick around to enjoy the sights, sounds, smells, and tastes of the market. The Santa Fe Winter Farmers' Market takes place every Saturday from 9 am to 1 pm at the Farmers' Market Pavillion at 1607 Paseo de Peralta. |
Winter Recipe: Sausage & Lentil Soup with Greens
| You can try substituting the lentils with another type of legume or bean such as anasazi, but don't forget to soak and cook first if needed.
Ingredients
3 tablespoons olive oil
1 pound sausage (such as kielbasa), cut into 1/2-inch-thick slices
1 large onion, chopped
1/2 pound mushrooms, sliced
3 garlic cloves, pressed
2 teaspoons dried thyme
1 pound dried brown lentils, rinsed
2 bay leaves
6 cups (or more) low-salt chicken broth
1/2 pound fresh cooking greens (such as spinach or kale), chopped
Directions
Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth or water if needed. Return sausage to pot. Add greens in 2 batches, stirring until wilted. Season with salt and pepper.
Recipe adapted from Bon Appetit magazine. |
| | |  The New Mexico Farmers' Marketing Association (NMFMA) is committed to
supporting our state's farmers' and growers' markets. These markets are the
most important survival line for small farmers today, offering them direct
access to consumers, enabling them to make a profit and stay on their farms.
For more information, visit our website at www.FarmersMarketsNM.org.
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