Summer may steal the show but Winter has her fair share of must-haves at the Santa Fe Farmer’s Market. Post-holiday fatigue calls for something simple – anything green, simply steamed or sautéed, with a lick of olive oil, and a sprinkle of salt and pepper. The Market joyously delivers with a surprising abundance of fresh produce.

Bunches of rainbow chard that look like leafy poesies…bags of giant, dark green-leafed spinach that assure you that the indulgences of the holidays are but a distant memory…rainbow radishes with their hot pink interior. And orange and purple carrots – short and intensely sweet – that only want a gentle roast in the oven. 

Handfuls of lions mane, shitake, and blue oyster mushrooms from Santa Fe Mountain Mushrooms and the menu was complete. (They also do a killer mushroom soup to slurp in the comfort of your own home). 

Here are some winter recipe ideas for your farmer’s market must-haves:

Pan-Roasted Carrots with Tahini Sauce

Roasted Wild Mushrooms and Potatoes with Chimichurri

Roasted Salmon with Sautéed Spinach and Zucchini & Dill Relish

And we like the look of Donna Hay’s Swiss Chard Rolls, too!

Story and Photography by Julia Platt Leonard 

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