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  • soup Archives - Santa Fe Farmers Market
    of the 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

    Original URL path: http://www.santafefarmersmarket.com/tag/soup/ (2016-04-26)
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  • spicy Archives - Santa Fe Farmers Market
    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 Flank Steak Bruschetta with Heirloom Tomato Salsa 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 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

    Original URL path: http://www.santafefarmersmarket.com/tag/spicy/ (2016-04-26)
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  • spinach Archives - Santa Fe Farmers Market
    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 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

    Original URL path: http://www.santafefarmersmarket.com/tag/spinach/ (2016-04-26)
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  • squash Archives - Santa Fe Farmers Market
    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 Grilled Lamb Leg Skewers with Tomato Squash and Pecan Pesto Monday June 6th 2011 Cook with the Chef 2009 Brian Rood of Max s INGREDIENTS 1 Certified Organic Shepherd s Lamb lamb leg cleaned and cut into 6oz pieces marinate the lamb overnight with thinly sliced garlic fresh rosemary and crushed basil stems left over from the pesto recipe 3 Heirloom tomatoes cut into large 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

    Original URL path: http://www.santafefarmersmarket.com/tag/squash/ (2016-04-26)
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  • steak Archives - 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/tag/steak/ (2016-04-26)
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  • tamales 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/tamales/ (2016-04-26)
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  • tomatoes 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/tomatoes/ (2016-04-26)
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  • WIC - Santa Fe Farmers Market
    year some 31 000 WIC participants took advantage of the outdoor markets which featured a total of 700 New Mexico farmers and growers who participated in the program WIC participants can get locally grown fresh fruits and vegetables when they take their WIC check to a WIC approved Farmer s Market The 20 checks can be redeemed only by authorized farmers at the authorized farmer s markets A market has to be in operations for more than a year to qualify as an authorized New Mexico Farmer s Market which can accept WIC Farmer s Market checks WIC clinic surveys have shown that not only are WIC participants using their 20 checks but they are returning to the Farmer s Market two or three times a season on their own To learn more please visit www health state nm us phd wicsite index php WIC 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 as Saturday Market Southside Market July thru September on Tuesdays 3pm 6 30pm In the Santa Fe Place Mall at the Zafarano Dr Entrance

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