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

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