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  • chile Archives - Santa Fe Farmers Market
    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 Poblano Chile Stew Monday January 31st 2011 Thanks to Local Farmer Chef Matt Romero INGREDIENTS 1 gal water cold 2 cups potatoes peeled and cubed 1 Monte Vista Farms 1 cup carrots peeled and chopped 1 Jacona Farms 1 cup tomatoes peeled seeded and chopped Growing Opportunities 1 2 cup onion chopped 1 knob garlic peeled and chopped Jacona Farms Kosher salt 1

    Original URL path: http://www.santafefarmersmarket.com/tag/chile/ (2016-04-26)
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  • corn Archives - Santa Fe Farmers Market
    shortening to 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

    Original URL path: http://www.santafefarmersmarket.com/tag/corn/ (2016-04-26)
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  • desserts Archives - Santa Fe Farmers Market
    the liquid with a little corn starch and use as a hot sauce Filed under desserts rhubarb Rhubarb Crumble Monday January 31st 2011 recipe courtesy of Talon de Gato Farm Filling 1 lb rhubarb 1 2 cup sugar to taste 1 tsp cinnamon 1 tbsp flour Crumble 6 oz all purpose flour 2 oz Talon de Gato whole cornmeal or use flour for all 8 oz 4 oz margarine Yes margarine Dairy free margarine will not burn and become bitter 1 tsp cinnamon 3 oz soft brown sugar water to mix Trim the rhubarb and cut into 1 2 inch pieces Toss with the sugar and flour and set aside for the juices to flow Thoroughly cut the margarine into the 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

    Original URL path: http://www.santafefarmersmarket.com/tag/desserts/ (2016-04-26)
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  • eggs Archives - Santa Fe Farmers Market
    1 4 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

    Original URL path: http://www.santafefarmersmarket.com/tag/eggs/ (2016-04-26)
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  • garlic Archives - Santa Fe Farmers Market
    Monday June 6th 2011 Cook with the Chef 2009 Oliver Ridgeway of Inn of The Anasazi Heirloom Tomato Salsa INGREDIENTS 4 medium heirloom tomatoes 1 small onion 3 cloves garlic 1 jalapeno pepper fresh cilantro juice of 1 small lime 1 teaspoon cumin salt pepper PROCEDURE 1 Roughly chop tomatoes and onion and throw in a mixing bowl 2 Mince garlic remove seeds from jalapeno pepper and mince Add to the tomatoes and onion 3 Chop a handful of fresh cilantro and add it to the salsa 4 Add the lime juice and cumin to salsa then season to taste with salt and pepper Flank Steak INGREDIENTS 3 cloves garlic finely chopped 1 tablespoon grill seasoning blend 1 teaspoon 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

    Original URL path: http://www.santafefarmersmarket.com/tag/garlic/ (2016-04-26)
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  • goat cheese Archives - Santa Fe Farmers Market
    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 Farmers Market Frittata Monday June 6th 2011 Cook with the Chef 2010 Dish n Spoon Cafe Gifts Pre heat oven to 375 F 5 Farmers Market Eggs 3 4 c Organic Milk 1 2 c Heavy Cream 1 4 1 2 tsp Fresh Ground Pepper 1 4 tsp Nutmeg 1 4 tsp Rosemary 1 4 tsp Oregano 1 4 tsp Marjoram 1 tsp Chopped Fresh Basil 1 4 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 Market Salad with Goat Cheese Disks and Red Chile Croutons Monday January 31st 2011 Thanks to Local Farmer Chef Matt Romero INGREDIENTS 2 cups Gourmet greens Romero Farms 2 cups Spinach Santa Cruz Farms 1 oz Vinaigrette dressing Duke s Raspberries Kosher salt Black pepper 1 cup Red chile croutons Cloud Cliff Bakery 1 oz per serving Goat cheese disks Black and white sesame seeds Olive oil

    Original URL path: http://www.santafefarmersmarket.com/tag/goat-cheese/ (2016-04-26)
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  • greens Archives - Santa Fe Farmers Market
    greens Flash sear over high heat Season with kosher salt and place on platter For the sauce heat skillet add butter garlic and rosemary sprigs Cook for 2 minutes add red wine and reduce sauce by half remove rosemary add a pat of butter and work into sauce Arrange lamb slices over greens and spoon sauce over lamb Garnish with pea sprouts Filed under greens lamb Market Salad with Goat Cheese Disks and Red Chile Croutons Monday January 31st 2011 Thanks to Local Farmer Chef Matt Romero INGREDIENTS 2 cups Gourmet greens Romero Farms 2 cups Spinach Santa Cruz Farms 1 oz Vinaigrette dressing Duke s Raspberries Kosher salt Black pepper 1 cup Red chile croutons Cloud Cliff Bakery 1 oz per serving Goat cheese disks Black and white sesame seeds Olive oil PROCEDURE Place spinach and greens in stainless steel or glass bowl Toss with dressing and salt and pepper Arrange on plates garnish with red chile croutons and toasted goat cheese Toasted Goat Cheese Disks Form 1 oz disks of goat cheese Gently press into mixture of black and white sesame seeds Heat non stick skillet and place small amount of olive oil in pan Place disks in pan and heat until sesame seeds are toasted Remove from heat and place on salad Filed under goat cheese greens salad spinach 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

    Original URL path: http://www.santafefarmersmarket.com/tag/greens/ (2016-04-26)
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  • honey Archives - Santa Fe Farmers Market
    shortening to 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

    Original URL path: http://www.santafefarmersmarket.com/tag/honey/ (2016-04-26)
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