What a last couple of weeks we have had. Very exciting times around here and consequently, for you too.
Since the first day (March 2003) that we broke ground on the farm and began this journey to change the local food system, I knew the mission was bigger than one person or one farm. To truly bring positive choices and changes to our New Mexico food culture, we would have to have many seats at the table. In order to change the community, it would take the help of the community. No superhero could make this shift happen.
That is easy to write on paper but implementing such a change is no small feat. You may not know this, but farmers can be some stubborn ass donkeys sometimes. I say that because when I look in the mirror every morning, I see a stubborn ass donkey. So trying to get growers and suppliers to play together in the same sandbox can be like herding cats. Or something scary like that. But as a wise woman (somewhere in this world) once said, “Nothing worth having is ever easy.”
So with Patience (my mom’s name) and Perseverance we have been steadfast to bring you the best flavors that this state and region can offer. Not from one person and not from one farm. But from a curated partnership of local food providers who love this state as much as they love great food.
As we build this team of like-minded local producers, we actually build our strength against the Wal-Marts and Amazons of the marketplace. No local company will ever be able to beat them on price. So our goal is not to compete with them, but be the antithesis of them. Do not consolidate products into anonymous face-less packages. But celebrate the local quirks that makes New Mexico so unique. So without further ado, let’s add some new faces to the party.
The Burque Bakehouse. Bringing together the delicate dance between art and science, Pastry Chef Sarah Ciccotello opened her bakehouse and has been a staple booth for many farmers’ markets around ABQ. We are happy to bring Sarah (and husband Chris) on-board with some amazing coffee cakes and banana bread. Look for more of their products to come.
Ranney Ranch and the Audubon Society. For many moons now, we have been working with Nancy Ranney and the New Mexico Audubon team to look at how we might educate consumers on the idea of Conservation Ranching. The challenge is straight-forward; can there be a ranch that is a) healthy for land, b) fosters wildlife to use the ranch as a refuge from the over-grazed country side, c) allows cows to express their natural tendencies of roaming and staying with their calves, and d) is financially sustainable to keep the ranch in business and viable? The answer is yes! Fortunately for us.
I will go into this system more in depth next week, but for now, I just want to let you know that we will be offering the only grass-fed beef in New Mexico that has earned the Audubon Certification for being a Bird Friendly Ranch. We are happy to be the exclusive provider of the Ranney Ranch beef program. Look for it now on the web site.
Einstein Bagels. As I was eating an Einstein’s Bagel a few weeks ago it hit me that we needed to add bagels to our offering. Fast forward to now and we have bagels on the web site. Baked fresh daily and brought to your door. Again, we are the only provider to bring Einstein Bagels directly from their ovens to your home or office. Shmear it on and enjoy.
Last but definitely not least, Dion’s Pizza. I have been a huge fan of Dion’s ever since I was in 6th grade and we had a Dion’s across the street from my mid-school. Recently I got an amazing tour of the heart of Dion’s, the commissary kitchen. Whoa for impressive. But something jumped out at me, the attention to food. Cheeses sliced fresh. Dressings made daily. And loaves of bread that take 3 days to make.
Dion’s obviously has the scale to outsource so much of their food needs, but they don’t. Local chefs, cooks, and bakers are at it 7 days a week to keep the restaurants fresh. We are honored to be the Only place outside of a Dion’s restaurant where you can buy their products. We will start small by offering their three most popular (ok, famous) dressings and have plans to grow/expand from here.
Enjoy all the new partners, Farmer Monte