Harvest time always reminds us to be grateful for the abundance of food in northern New Mexico
Fall arrives this week, bringing with it a bountiful harvest, everything from green chile and apples to pumpkins and more. Santa Fe's cuisine scene shifts into the new season, offering a seasonal crop of culinary events showcasing these foods of autumn. Harvest time always reminds us to be grateful for the abundance of food in northern New Mexico and for the farmers, ranchers, beekeepers and others who provide us with sustenance for the season.
First up on the calendar is the annual Farmers' Market Fall Fiesta, celebrating local food, culture and community. This year's feast takes place Saturday, October 1 from 6 to 9 pm at the Santa Fe Farmers' Market Pavilion. The evening kicks off with craft cocktails, including Verde’s Cherry Thyme Mixer with Gruet’s Brut Champagne, ales from Second Street Brewery’s Beer, Merlot from Vivac Winery and Gruet Chardonnay.
Sample the antipasto platter featuring ingredients from market vendors, including Boxcar Farm's roasted garlic and lacto-fermented cauliflower;, Nambe Orchards' dill pickles; Old Windmill Dairy's smoked gouda, Bodega Prime's pickled green beans and roasted sweet peppers from Romero Farms.
The feast continues with curried vegetable stew from Paper Dosa; roast lamb with mint and currant stuffing and red chile from Atrisco Cafe & Bar and Tomasita’s; Farmers Market ratatouille with Spanish chorizo and basil from Mark Kiffin at The Compound; and sweet potato flan from Eduardo Rodriguez of Coyote Cafe. Save room for dessert, including mini cupcakes by Zara Southard of Maggie's Cakes, an assortment from Andrea Clover of Chez Dre and chocolate truffles made by Mu Jing Lau of the recently closed Mu Du Noodles.
The evening includes a silent auction offering such treats as a week in Taos, a getaway to an eco-resort on Rosalie Bay in the Caribbean; a weekend at wolf sanctuary in Ramah, N.M.; and a gift package featuring some of the finest products from farmers markets around the country.
This year's fiesta honors three Farmer All Stars—Santa Cruz Farm & Greenhouses, Cedar Grover Nursery & Farm and Revolution Farm. Special honors will be given to Pamela Roy who has spent more than 25 years advocating food and farming at local, national, and international levels.
What's Cooking at the Cooking School
The Santa Fe School of Cooking celebrates autumn with an array of cooking classes and other events. Here's a shortlist from their calendar, but view the full schedule to see all that's cooking here.
Cooking with O'Keeffe
Georgia O'Keeffe not only painted flowers, she grew them in her Victory garden at her Abiquiu home, along with tomatoes, beets, cucumbers, squash, broccoli, cabbage, green chile, bell peppers, beans, onions, garlic and marigolds, which kept away insects. Georgia loved to eat these fresh ingredients from her garden, which also included apple , apricot, pear and other fruit trees.
Learn more about what O'Keeffe ate in a cooking class led by Margaret Wood, who was the artist's assistant for many years. She'll start stories and insights about O'Keeffe's life, art and thoughts about food. You'll learn how to cook some of the recipes featured in Wood's book, “A Painters Kitchen: Recipes from the Kitchen of Georgia O’Keeffe.” This three-hour demo class includes recipes and a full meal. Wednesday, October 19, 10 am
The Great Pumpkin
Pumpkins are an iconic symbol of fall, but not everyone knows what to do with all the pumpkin after it's been carved as a Halloween jack'o'lantern. Learn the answers during the Santa Fe School of Cooking's All Things Pumpkin class, featuring creative recipes with pumpkin. The demo class covers the gamut with recipes, including diced and roasted pumpkin with oregano and red chile honey; pumpkin ravioli with Southwest sage butter; and pumpkin cheesecake with chocolate crumb crust. And best of all, the class includes a full meal featuring these delectable dishes.
Thursday, October 22, 6-9 pm
Fred Harvey Week in Santa Fe
The Fifth Annual Fred Harvey Weekend rolls into Santa Fe October 28-30, devoted to the man who civilized the West with his revolutionary approach to hospitality, dining and hotels. On tap are lectures and discussions at the New Mexico Museumof History on collecting and collections, a collectors’ trade show, and a Fred Harvey-inspired family brunch on Sunday at the Museum of New Mexico at 11 am. Stephen Fried, author of "Appetite for America: Fred Harvey and the Business of Civilizing the Wild West—One Meal at a Time," will be on hand to talk about the impact Fred Harvey had on New Mexico.And he Santa Fe School of Cooking hosts a cooking demo and dinner with chef Michelle Chavez, who will demonstrate a Harvey-inspired meal including albondigas, Chicken Lucrecio and hot strawberry sundae on sourmilk biscuits.
Friday, October 28, 5:30 pm