Celebrate Local Food / Invest in People, Land, & Culture
Friday, October 4 at 5:30pm at the Farmers’ Market Pavilion
Click here to purchase event tickets AND raffle tickets!

Live Auction Package: Ranch to Freezer to Grill

Package #5
Value: $675 
Starting Bid: $500

The value and starting bid are subject to change if items are added.

Click here to submit an early bid.

This package currently includes:

C4 Farms 

Tommy Casados grew up on a ranch and studied rangeland science at NMSU. After 12 with the USDA Natural Resource Conservation Service, he then started his own ranch. He’s been at the Market for 3 years, selling his signature grass fed, grass-finished beef. What’s grass-finished beef, you ask? Grass-finished beef comes from cattle that ate nothing but grass and forage for their entire lives.Grass-fed, on the other hand, may be used to label meat from cattle that were started on a grass diet but likely ate some grain feed as they were raised or ate entirely grain feed during the last few months of their life. Simply put, grass-finished beef comes from happy well-loved cows. Make sure to follow Tommy on Instagram!

“Raising beef isn’t as simple as some may think. A lot of science and attention to detail goes into it. Building an ecologically sustainable operation is our #1 goal.” – Tommy Casados

 

 

Sage Coyote Farm

They started growing food in 2012 and started raising animals in 2014. They started selling Tibetan Yak, Red Devon Beef, and sustainably-grown produce.at the Market in 2015. Red Devon cattle and tibetan yaks are historically bred to be finished on grass unlike many of the typical breeds found in the US. Grass finishing cattle bred to consume grain often results in meat that is tough and not properly marbled for flavor. Our animals graze on high altitude, dry land native grasses. We treat our livestock with the respect they deserve. This results in happy, healthy and stress-free lives and translates into a better tasting meat.

Check out this article about Sage Coyote in Local Flavor!

Red Mesa Meats

You’ll recognize Jim Whitaker by his cowboy hat and handle-bar mustache. He’s been a cowboy since 1976, and he’s been at the Market since 2005, selling grass-fed beef and GMO-free and free-range Berkshire pork.

 

 

Rancho Manzanares

Alexis and Augustin Manzanares sell pork and are fairly new at the Market, but they aren’t new to ranch life. Agustin Manzanares is the son of Antonio & Molly Manzanares of Shepherd’s Lamb.

“We believe small farms are important – not only to preserve the countryside, maintain traditional ways of life, & supply wholesome, delicious food, but as a driver of economic activity in rural America.  Rio Arriba county, and Northern New Mexico generally, fall at the bottom of a depressingly long list of national poverty and employment statistics.  As a result, young people leave the community for opportunity elsewhere, placing traditional ways of life under threat.  We see a diverse ecosystem of small farms as part of the solution. More importantly, though, we think there is just no better life than being stockmen – stockpeople, if you prefer – in northern New Mexico, and nothing more satisfying than producing the highest quality food in a way that’s good for the land, the animals, and the community.”

Make sure to follow Rancho Manzanares on Instagram!

Lotus Farms

This is the second season that Grant Wilson has been at the Market. Lotus Farms sells pastured poultry – happy, stress free poultry. While Lotus Farm is not certified, like many vendors at the Market, they follow organic and sustainable practices. Their farm as beyond organic; they are fully transparent; use organic grain for the chickens; and every day the chickens are moved to a different pasture grazing space. If you ever gotten the chicken at Joe’s Dining, then you’ve tried the what Lotus Farms brings to the table.

Follow Lotus Farms on Instagram!

 

Shepherd’s Lamb

Antonio and Molly Manzanares have been selling lamb and wool at the Market since 1990. They have one of only two herded bands of sheep left in NM outside of the Navajo Reservation, maybe the largest organic lamb (certified) operation in the country.

Watch the short documentary, The Last Shepherds. And, we highly recommend you watch this video of Antonio’s mom sharing her bizchochito recipe. You’ll smile about this for a long time.

Doug Merriam

This package includes a copy of Doug Merriam’s Farm Fresh Journey, Santa Fe Farmers’ Market Cookbook. It doesn’t matter where you live, you can cook all of the recipes in this book. The seasonal recipes are easy, and rely on the flavors of fresh food, not special spices or sauces.

“If you want to give back and help the very people who are growing good, organic and wholesome food, then you have to buy this book. A percentage of every book sold goes directly to the Santa Fe Farmers Market to help them with their programs and efforts for farmers.”

 

 

 

 

Cheryl Alters Jamison

To help you learn ways to prepare the delectable meats you’ve acquired, you will get two signed cookbooks from James Beard Award winning cookbook author and the host of KTRC’s Heating It Up, Cheryl Alters Jamison.

Texas Slow Cooker: 125 Recipes for the Lone Star State’s Very Best Dishes, All Slow-Cooked to Perfection

Even great cooks, such as Cheryl Jamison, one of the preeminent authorities on American regional cuisine and the author of many award-winning cookbooks, occasionally prefer the make-ahead convenience, easy cleanup, and depth of slow-cooked flavor that you get when you use a slow cooker.These 125 recipes are full of delectable, down-home goodness, each one better than the last, and better even than its non-slow cooker counterpart.

 

 

 

 

100 Grilling Recipes You Can’t Live Without

Great grilling is truly a talent. It takes time, practice, creativity, trial and error – or it can be distilled down into one master volume of best grilling recipes written by two dynamos that Bon Appétit has dubbed “the king and queen of grilling.” For the folks that want the top recipes and mastery attainable for even the home cook, Cheryl and Bill Jamison lay the groundwork and roll out only the “best of” in 100 Grilling Recipes You Can’t Live Without. This backyard essential delivers championship recipes with the Jamison’s signature lively wit that reinvigorates the endless utility of this popular cooking technique.

 

Bid Early!

The bidding starts now! Click here to see the current bid for this and the other five packages and submit your own early bid. Check back to see if anyone has out bid you. Submit a new bid any time (up until Friday, October 4 at 9am, when early bids close.)

 

View Other Live Auction Packages

Package #1: Oaxaca Foodways & Feasting

Package #2: Dinner for Ten at Il Piatto, Italian Farmhouse Kitchen

Package #3: Tequila Tasting (Cata) for Twelve

Package #4: Experience Hopi

Package #6: Rafting & Picnic