Joanna Manganaro

With summer in full swing, the offerings at the Santa Fe Farmers Market are at their peak. In the cooler months, the market is held inside a large warehouse-style building in the Rail Yards district, but now, with an abundance of vendors with delectable goods to sell, the building’s garage doors are wide open, and booths spill out across the entire city block outside. Vibrant greens and herbs, colorful fruits and veggies, crusty pastries, and artisanal cheeses enticed hundreds of local shoppers and tourists on a recent Saturday. Among the sheer volume of offerings at the market, a few hot and new things stood out.

Annie’s Herbs —Annie Krahl’s booth has only been in the market since June, and it has already gained a strong following. The space buzzes with excitement and questions about the uncommon items she has grown, and her tasteful displays catch the eyes of passersby. Having worked as a farmer at Green Tractor Farms for years, Krahl recently split off to focus on her passion: herbs and specialty greens. Epazote, milky oats, and shungiku, a type of edible chrysanthemum, are among the rarer items in the Annie’s Herbs booth. Krahl also offers summer staples, including butter lettuce and dill. 

Reunity Resources — Another newcomer to the Santa Fe Farmers Market is Reunity Resources. This organization has been through a variety of iterations. It started out in 2011 as a biodiesel effort, then morphed into a composting operation, and is now a community farm that donates produce to local nonprofits dedicated to ending hunger in the city. “Our purpose is to model full circle food systems,” said Arella Hordyk, a leader of Reunity Resources. The organization continues its composting efforts at the farm and educates members of the community on regenerative agriculture. At the market, Hordyk highlighted the beets and fruits at their booth as must-try items. Their greens also looked particularly enticing.

Squash Blossoms from Española Valley Farms — The vibrant marigold hue of the squash blossoms at Española Valley Farms’s booth made this writer do a double-take. A staple in traditional Mexican and New Mexican food, these flowers can only be harvested for a short period of time during high summer. Daniel Corona, who took over the booth from his father, recommends stuffing the flowers with goat cheese, coating them in a light batter, and frying them. They will only be around the market through August, so wise shoppers will be sure to snap them up!

Marinated Goat Cheese from Camino de Paz School — Established in 2000 by Patricia Pantano and Greg Nussbaum, Camino de Paz Montessori Secondary School & Farm gives students in grades 7 through 12 a comprehensive education with an emphasis on sustainable farming and animal husbandry. The school’s booth at the Santa Fe Farmers’ Market features produce the students have grown and products they have made. It is primarily run by students in grades 7 through 9, who are learning how to discuss and promote the fruits of their labor. New to the booth this year are excellent marinated goat cheeses and sausage made from goat meat. Knowing that the purchase helps keep this unique school running makes them worth every penny.

The Santa Fe Farmers Market is open every Saturday of the year. From June-September, hours are 7am-1pm, and from October-May, they are 8am-1pm. From May to November, the market is open on Tuesday mornings from 7am-1pm (8am-1pm in May and November), and from July to September, it is open Wednesdays afternoons from 3pm-6pm. The market also operates a southern location from July to September at Presbyterian Hospital, 4801 Beckner Rd., on Tuesday afternoons, 3pm-6pm.
For additional information, please visit or call 505.983.4098. Special thanks to general manager Debbie Burns for her contribution to this article.
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