Santa Fe Farm­ers Mar­ket puts on a pic­nic; Farm Fresh Jour­ney: Santa Fe Farm­ers Mar­ket Cook­book

Pasatiempo - - PASATIEMPO - Patricia West-Barker

You’re help­ing peo­ple main­tain a liv­ing in a way that is tra­di­tional to North­ern New Mex­ico. It’s im­por­tant to the vi­a­bil­ity of farm­ing in the long run. — Santa Fe Farm­ers Mar­ket In­sti­tute ex­ec­u­tive direc­tor Kier­stan Pick­ens

Founded in a park­ing lot in 1968, the Santa Fe Farm­ers Mar­ket is one of the old­est, largest, and most suc­cess­ful of the more than 8,500 grow­ers’ mar­kets dot­ting the coun­try. Voted one of the Top Ten Farm­ers Mar­kets in the West by Sun­set mag­a­zine, the mar­ket has been ac­knowl­edged for its un­usual blend of tourist ac­tiv­ity and lo­cal au­then­tic­ity. What’s old is ever new again, and in ob­ser­vance of the 17th an­nual Na­tional Farm­ers Mar­ket Week, the mar­ket is host­ing its first-ever pop-up com­mu­nity pic­nic from 6 to 8 p.m. on Friday, Aug. 11.

Spon­sored by the Santa Fe Farm­ers Mar­ket In­sti­tute, the non­profit sis­ter or­ga­ni­za­tion to the Santa Fe Farm­ers Mar­ket, the event also marks the in­sti­tute’s new ap­proach to com­mu­nity out­reach and fundrais­ing. “Last year was the 10th an­niver­sary of our sig­na­ture Fall Fi­esta fundrais­ing event,” said Alexis Brown, SFFMI de­vel­op­ment and com­mu­ni­ca­tions direc­tor. The staff took the op­por­tu­nity to reimag­ine and re­design the event for 2017. “We wanted to open up more op­por­tu­ni­ties for more mem­bers of our com­mu­nity to cel­e­brate lo­cal food by cre­at­ing a more af­ford­able and fam­ily-friendly event.”

With the ex­cep­tion of some condi­ments, all the food served at the pic­nic is sourced through the farm­ers mar­ket, and many of the dishes are pre­pared by ven­dors them­selves, with a few sup­port­ive lo­cal chefs lend­ing a hand. Brown said each ticket holder will have a choice of three grilled en­trees — chicken, beef, or veg­etable — and as many of the sides as they choose. On the menu: chicken wings grilled by Pollo Real pro­pri­etor Tom Dele­hanty, a mar­ket ven­dor since 1996; burgers flipped by David Vigil of Nambé Or­chards, whose fam­ily has been farm­ing in North­ern New Mex­ico since 1690, served on buns pro­vided by Cloud Cliff Bak­ery (sell­ing at the mar­ket since 1987); skew­ers of mar­i­nated, grilled veg­gies pre­pared by chef Jose Luis Her­nan­dez of Rai­l­yard neigh­bor De­railed at Sage Inn; grilled corn from Sch­we­bach Farm, mar­ket ven­dors for more than 25 years; may­on­naise-free green-chile potato salad pre­pared by chef David Sund­berg; and two sal­ads — tomato and basil as well as mixed green — sourced from mul­ti­ple mar­ket ven­dors, with a dress­ing con­trib­uted by Bodega Prime restau­rant chef and pro­pri­etor Noela Figueroa. Flat­breads do­nated by Amy Quirke’s In­ter­ga­lac­tic Bread Com­pany and Space Sauce, a mar­ket fa­vorite since 2004; cook­ies from Crumpack­ers Bak­ery, a fix­ture since 1990; and

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