There's nothing like the hint of fall in the air to get me out to the farmers market by 7am on a Saturday morning. Here in Santa Fe, we're teetering on the edge of seasons between summer and fall. There is only another week or two of tomatoes and sweet corn left and stalls are starting to fill with pumpkins and squash. Rather than feeling torn about the range of recipes that are possible this time of year - summer to fall, light fare to comfort food - make them all!
Purchases from the Santa Fe Farmers Market on Saturday, September 20, 2008:
Fresh roasted green chile, salad greens and roma tomatoes from the Romero Farm
1 dozean ears fresh sweet corn
1 4.5 lb. French "Rouge" chicken from Tom and Tracey of Pollo Real
Peppers Padron from Talon de Gato farm
Leeks, carrots, hard neck garlic, Italian parsley, radishes and butternut squash from various vendors
What we made:
6 quarts chicken stock
6 quarts vegetable stock
4 quarts marinara sauce
Rajas on tortillas
Peppers Padron appetizer
See recipe for Marinara Sauce with photos in the "Recipes" category.
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