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  • Foodprint Project - Santa Fe Farmers Market
    range of organic and conventionally grown foods One striking observation was that the food in our grocery stores comes from all over the world In the produce aisles alone we found foods from Costa Rica Chile Argentina Mexico Australia New Zealand France Taiwan Canada Belize El Salvador Uruguay Spain South Africa and from different regions of the United States After conducting some research we found that most of the foods originating in other countries are flown to the United States and then shipped to Santa Fe via truck The students then selected produce items they were interested in and using fuel efficiency figures for a 737 airplane a big rig truck and a regular pick up truck and best guess estimates of travel routes the students calculated the amount of fuel required to ship a plane truck or pick up truck full of produce from its point of origin to Santa Fe They also calculated the kilograms of CO2 produced using the Greenhouse Gas Protocol tools Once they had assembled all of the data and performed their calculations the students created Carbon Foodprint Maps showing the travel routes and displaying their research and graphs The results are quite astounding After interviewing more than 70 vendors at the Farmers Market and visiting several of our local grocery stores the students made the following observations When asked Where does our food come from the consensus is that each of us can choose where our food comes from and that as consumers we have a voice and are fortunate to have a wide variety of options We can grow our own food we can shop for local produce at the Farmers Market and we have a wide array of grocery stores Our food comes from all over the world because we truly live

    Original URL path: http://www.santafefarmersmarket.com/local-food/foodprint-project/ (2016-04-26)
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  • Tamale Encantado (Enchanted Tamale) - Santa Fe Farmers Market
    the masa mixture combining thoroughly before adding the remaining shortening in two additions Mix thoroughly to combine Mixture sould be easily spread with the back of a spoon about 1 3 thick If the masa is too thick adjust the consistency with warm water For the filling 1 Combine all ingredients and set aside For the sauce 1 Preheat the oven to 350 2 Cut squash in half lengthwise remove seeds and place cut side down in baking pan Bake for 20 25 minutes or until soft when pierced with a fork and slightly browned 3 Set aside until cool enough to handle Scoop the flesh and blend with the remaining ingredients Taste and adjust seasonings 4 Place in saucepan and set aside until almost read to serve To assemble 1 Tear one of the corn husks into 1 2 strips for tying the tamales closed 2 With the back of spoon spread about 1 3 1 2 cup of masa into 4 sqaure in the middle of a cornhusk The masa should be about 1 3 thick 3 Place 1 3 tablespoons of goat cheese filling int the middle of masa Fold the masa and cornhusk envelope style to encase the filling It will resemble a small fat cigar Tie ends closed with cornhusk strips 4 Repeat cornhusk filling process 4 Place tamales in a large steamer set over simmering water and cover Steam the tamales for about 45 50 minutes To serve 1 Heat the Suace over medium low until warm stirring occasionally 2 Place a spoonful of sauce on a place unwrap a tamale and place the tamale in the sauce Garnish with scallion greens Filed under butternut squash chile corn goat cheese honey spicy squash tamales Local Food Resources Restaurants Recipes Crop Calendar 15 County Map

    Original URL path: http://www.santafefarmersmarket.com/2011/06/tamale-encantado-enchanted-tamale/ (2016-04-26)
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  • Farmers Market Frittata - Santa Fe Farmers Market
    tsp Sage 1 tsp Thyme 2 tsp Chopped Garlic 1 3 c Freshly Grated Romano Cheese 1 c Grated Colby Jack Cheese 1 2 lb Brie Cheese sliced 1 2 lb Farmers Market Padron Peppers 1 2 lb Farmers Market Leeks chopped 1 4 c 2 tbsp Extra Virgin Olive Oil Whisk First 13 ingredients together Add 1 tbsp of olive oil to frying pan over high heat and add padron peppers stems removed Cook on high heat until somewhat tender and a wonderful aroma emerge Set aside Add 2 tbsp oilve oil to frying pan and add leeks sautee until tender Add leeks and peppers to egg mixture Coat frittata pan or casserole dish with 2 tbsp olive oil then add egg pepper leek mixture Sprinkle colby jack cheese over surface Add brie slices over surface of mixture and push down on brie to submerge slightly Place in oven and bake for 15 min cover and bake an additional 10 min Filed under eggs goat cheese leeks padron peppers Local Food Resources Restaurants Recipes Crop Calendar 15 County Map Reasons to Buy Local Foodprint Project Recipes for asparagus basil butternut squash chile corn desserts eggs garlic goat cheese greens honey lamb leeks padron peppers pecans poblano peppers potatoes rhubarb salad soup spicy spinach squash steak tamales tomatoes Recipes Tamale Encantado Enchanted Tamale Farmers Market Frittata Grilled Lamb Leg Skewers with Tomato Squash and Pecan Pesto Flank Steak Bruschetta with Heirloom Tomato Salsa Asparagus Soup Compote of Rhubarb Rhubarb Crumble Poblano Chile Stew Organic Lamb with Flash Seared Asian Greens Market Salad with Goat Cheese Disks and Red Chile Croutons Locations Hours Santa Fe Farmers Market in the Railyard SATURDAYS OPEN YEAR ROUND Current hours 8am 1pm Summer hours 7am 1pm Tuesday Market May thru November Hours are always the

    Original URL path: http://www.santafefarmersmarket.com/2011/06/farmers-market-frittata/ (2016-04-26)
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  • Grilled Lamb Leg Skewers with Tomato, Squash, and Pecan Pesto - Santa Fe Farmers Market
    bite size pieces 3 Yellow Squash cut into fries 1C Pecan Pesto lemon juice to taste Pecan Pesto 8oz basil leaves 2oz lightly toasted pecans 3 cloves of garlic 1C extra virgin olive oil 1 8C fine grated parmesan salt and pepper to taste 1 put the basil in a food processor and then weight it down with remaining ingredients This helps to process the basil as quickly as possible so that it doesn t oxidize 2 pulse the ingredients about five seconds then check the texture I prefer a chunkier pesto with more oil but pulse again for five seconds for a smoother pesto 3 season to taste PROCEDURE Marinate squash in pesto Season with salt pepper and lemon juice allow to set for 2 3 minutes Season and grill lamb to desired doneness med rare preferred Slice lamb across the grain and wrap slices around the marinated squash Skewer each lamb and squash and add the tomato Drizzle pesto oil over the skewer Filed under basil garlic lamb pecans squash tomatoes Local Food Resources Restaurants Recipes Crop Calendar 15 County Map Reasons to Buy Local Foodprint Project Recipes for asparagus basil butternut squash chile corn desserts eggs garlic goat cheese greens honey lamb leeks padron peppers pecans poblano peppers potatoes rhubarb salad soup spicy spinach squash steak tamales tomatoes Recipes Tamale Encantado Enchanted Tamale Farmers Market Frittata Grilled Lamb Leg Skewers with Tomato Squash and Pecan Pesto Flank Steak Bruschetta with Heirloom Tomato Salsa Asparagus Soup Compote of Rhubarb Rhubarb Crumble Poblano Chile Stew Organic Lamb with Flash Seared Asian Greens Market Salad with Goat Cheese Disks and Red Chile Croutons Locations Hours Santa Fe Farmers Market in the Railyard SATURDAYS OPEN YEAR ROUND Current hours 8am 1pm Summer hours 7am 1pm Tuesday Market May thru November Hours

    Original URL path: http://www.santafefarmersmarket.com/2011/06/grilled-lamb-leg-skewers-with-heirloom-tomato-yellow-squash-and-pecan-pesto/ (2016-04-26)
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  • Flank Steak Bruschetta with Heirloom Tomato Salsa - Santa Fe Farmers Market
    smoked paprika ground chipotle chili powder or ground cumin 2 teaspoon hot sauce 1 tablespoon Worcestershire sauce 2 tablespoons red wine vinegar 2 splashes 1 3 cup extra virgin olive oil 2 pounds flank steak PROCEDURE Mix garlic steak seasoning smoked paprika chipotle or cumin hot sauce Worcestershire sauce and vinegar Whisk in extra virgin olive oil Place meat in shallow dish and coat it evenly in marinade Let stand 15 minutes Heat a grill pan or outdoor grill to high heat Grill flank steak 6 to 7 minutes on each side Bruschetta INGREDIENTS 1 narrow Italian or French loaf of bread 1 head garlic cut in 1 2 crosswise 2 tablespoons extra virgin olive oil Kosher salt and pepper PROCEDURE Preheat oven on broiler setting Place a rack approximately 6 inches from broiler Slice the loaf of bread on the bias into 3 4 inch slices Place bread in oven on sheet pan and broil until golden brown on both sides approximately 2 minutes for the first side and 1 to 1 1 2 for second side Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil Sprinkle with salt and pepper and serve immediately Create all recipes then slice the steak against the grain and assemble on bruschettas and top with the salsa Delicious Filed under garlic spicy steak tomatoes Local Food Resources Restaurants Recipes Crop Calendar 15 County Map Reasons to Buy Local Foodprint Project Recipes for asparagus basil butternut squash chile corn desserts eggs garlic goat cheese greens honey lamb leeks padron peppers pecans poblano peppers potatoes rhubarb salad soup spicy spinach squash steak tamales tomatoes Recipes Tamale Encantado Enchanted Tamale Farmers Market Frittata Grilled Lamb Leg Skewers with Tomato Squash and Pecan Pesto Flank Steak Bruschetta

    Original URL path: http://www.santafefarmersmarket.com/2011/06/flank-steak-bruschetta-with-heirloom-tomato-salsa/ (2016-04-26)
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  • Asparagus Soup - Santa Fe Farmers Market
    asparagus and put them in a pot with 5 cups water scallion greens and bouquet garni Add 1 2 teaspoon salt bring to a boil then simmer while you prepare everything else If you re not ready to use it after 25 minutes strain and set aside Cut off the tips cover them with cold water and set aside to soak agitating the water occasionally to get rid of any sand Peel the remaining middles of the asparagus and chop into 1 2 chunks Melt the butter in a soup pot Add the scallions asparagus middles and potato Give a stir add a teaspoon of salt and cook over medium high heat just until the butter begins to brown a bit after several minutes Pour the hot broth through a strainer right into the pot if you haven t strained it already then simmer for 8 minutes Puree in small batches until smooth Set the strainer over a clean pot pour the soup into it and agitate with a rubber scraper finally pushing any debris against the strainer Taste for salt and add a few drops of lemon juice to bring up the flavors Season with a little white pepper Simmer the asparagus tips in a little salted water until tender then drain Add them to the soup just before serving Three Ways to Finish Your Asparagus Soup With Spring Herbs Garnish with plucked chervil or tarragon leaves snipped chives and their blossoms If chervil is abundant add a handful to the broth Lovage just a single leaf cooked in the broth and slivered over the finished soup is another way to go With Ginger Take a knob of ginger about an inch long peel it and thinly slice it into julienne pieces You ll want about two tablespoons Melt

    Original URL path: http://www.santafefarmersmarket.com/2011/06/asparagus-soup/ (2016-04-26)
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  • Compote of Rhubarb - Santa Fe Farmers Market
    of cinnamon if you like Cover the pan and put it aside until the rhubarb has made some juice Bring just to a simmer then turn off the heat and leave the pot covered Serve like that or with cream or ice cream on gingerbread or breakfast cereal You can also thicken the liquid with a little corn starch and use as a hot sauce Filed under desserts rhubarb Local Food Resources Restaurants Recipes Crop Calendar 15 County Map Reasons to Buy Local Foodprint Project Recipes for asparagus basil butternut squash chile corn desserts eggs garlic goat cheese greens honey lamb leeks padron peppers pecans poblano peppers potatoes rhubarb salad soup spicy spinach squash steak tamales tomatoes Recipes Tamale Encantado Enchanted Tamale Farmers Market Frittata Grilled Lamb Leg Skewers with Tomato Squash and Pecan Pesto Flank Steak Bruschetta with Heirloom Tomato Salsa Asparagus Soup Compote of Rhubarb Rhubarb Crumble Poblano Chile Stew Organic Lamb with Flash Seared Asian Greens Market Salad with Goat Cheese Disks and Red Chile Croutons Locations Hours Santa Fe Farmers Market in the Railyard SATURDAYS OPEN YEAR ROUND Current hours 8am 1pm Summer hours 7am 1pm Tuesday Market May thru November Hours are always the same

    Original URL path: http://www.santafefarmersmarket.com/2011/01/compote-of-rhubarb/ (2016-04-26)
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  • Rhubarb Crumble - Santa Fe Farmers Market
    flours with a pastry cutter and then add the sugar and cinnamon and cut some more Sprinkle with a few drops of water and toss with a fork avoid making pastry but there should be no flour dust lumps are ok Put the rhubarb with a tablespoon or 2 of water in a dish and spoon over the topping Bake on a baking tray at 350F for 20 30 minutes until colored then at 250 300F for a little longer Allow to cool a little before serving Talon de Gato likes it cold for breakfast Try ginger instead of cinnamon Filed under desserts rhubarb Local Food Resources Restaurants Recipes Crop Calendar 15 County Map Reasons to Buy Local Foodprint Project Recipes for asparagus basil butternut squash chile corn desserts eggs garlic goat cheese greens honey lamb leeks padron peppers pecans poblano peppers potatoes rhubarb salad soup spicy spinach squash steak tamales tomatoes Recipes Tamale Encantado Enchanted Tamale Farmers Market Frittata Grilled Lamb Leg Skewers with Tomato Squash and Pecan Pesto Flank Steak Bruschetta with Heirloom Tomato Salsa Asparagus Soup Compote of Rhubarb Rhubarb Crumble Poblano Chile Stew Organic Lamb with Flash Seared Asian Greens Market Salad with Goat Cheese Disks

    Original URL path: http://www.santafefarmersmarket.com/2011/01/rhubarb-crumble/ (2016-04-26)
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