Squash Blossom

Squash Blossoms Mission is to provide a dependable income stream for local farmers, bring healthier Squash Blossom is a social enterprise, meaning we are mission-driven, and work to maximize improvements in human and environmental well-being rather than maximize profits for external shareholders.

We work to protect and preserve traditional, low-impact farming methods, and prioritize above all else, fairness for every entity in the farmer ➟ eater value chain.

10/06/2021

We seem to have lost all our veggie puns. We hope they turnip somewhere. Do tell us if you find some, will you?

This weeks Blossom Bag is a vibrant purple and green dream!

💜Apples from Rancho La Jolla
💚Hakurei Salad Turnips from Malandro Farm
💜Purple Top Turnips from Green Tractor Farm
💚Bok Choy from Ground Stone Farm
💜Onions from Rancho La Jolla

#packingdaypreview #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

We seem to have lost all our veggie puns. We hope they turnip somewhere. Do tell us if you find some, will you?

This weeks Blossom Bag is a vibrant purple and green dream!

💜Apples from Rancho La Jolla
💚Hakurei Salad Turnips from Malandro Farm
💜Purple Top Turnips from Green Tractor Farm
💚Bok Choy from Ground Stone Farm
💜Onions from Rancho La Jolla

#packingdaypreview #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

Photos from Squash Blossom's post 10/03/2021

Creamy Celeriac Soup with Fennel & Wild Leaven Bread, name a better combo?  Tis the season for soup! We recommend pairing this soup with @wildleavenbakery ‘s Rye Molasses & Fennel Bread or their GF Buckwheat & Millet Bread. SO good toasted with a little butter 🤤

This soup comes together in less than an hour and is so comforting and velvety. You could jazz it up parsley oil and crispy green chile sausage or keep it simple. Give it a try and let us know what you think!

1 large fennel bulb, cored and diced
½  white onion-diced
1–2 tbs olive oil
1 grapefruit-sized celeriac, peeled and diced
8 Cups Chicken or Veggie stock
¼ tsp white pepper
salt to taste
¼ cup creme fraiche or sour cream (optional)

In a large heavy bottom pot, saute diced onion in 1-2 tbs olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, pepper and 8 cups stock.
Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac is very tender, about 15-20 minutes. Blend until smooth using an immersion blender, or blender.
Return to the pot. Warm before serving and adjust salt.

Garnish with a swirl of creme fraiche or sour cream (optional) and a little drizzle of  parsley oil.

Parsley Oil

1 cup packed Italian parsley with stems
½ cup olive oil
½ clove garlic
¼ tsp kosher salt
2 tsp lemon juice

Pulse all ingredients in a blender or food processor until combined.

Recipe by Slyvia Fountaine, prepared by @desert.wave

09/30/2021

True story: when our Founder Nina shared her first meal with her now husband Matt, he wooed her the one of the best puns we’ve ever heard.

It went down something like this:

Nina: “I am gluten-free”

Mat: “Oh yeah, are you celeriac?”

😂😂😂 Get it? (Ahem, celiac)

#eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

True story: when our Founder Nina shared her first meal with her now husband Matt, he wooed her the one of the best puns we’ve ever heard.

It went down something like this:

Nina: “I am gluten-free”

Mat: “Oh yeah, are you celeriac?”

😂😂😂 Get it? (Ahem, celiac)

#eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

09/29/2021

We’re falling in love with this season more every day! Feel that chill in the air? See those golden hues? Smell the magic?

🍃🍂🍁

September 30th Blossom Bag 💫
—Celeriac from Green Tractor Farm
—Fennel from Ground Stone Farm
—Lettuce Heads from One Straw Farm
—Radishes from Ground Stone Farm
—Pea Shoots from Sungreen Living Foods

#packingdaypreview #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

We’re falling in love with this season more every day! Feel that chill in the air? See those golden hues? Smell the magic?

🍃🍂🍁

September 30th Blossom Bag 💫
—Celeriac from Green Tractor Farm
—Fennel from Ground Stone Farm
—Lettuce Heads from One Straw Farm
—Radishes from Ground Stone Farm
—Pea Shoots from Sungreen Living Foods

#packingdaypreview #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

09/24/2021

Yummmm 😋 Order your Blossom Bag by 3PM Sunday! 🌱 #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #newmexicotrue #eatseasonally

Yummmm 😋 Order your Blossom Bag by 3PM Sunday! 🌱 #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #newmexicotrue #eatseasonally

09/23/2021

How do you like them apples? 🍎 🍏 🍎 You could cook and transform them into something delicious, but we think that they are best enjoyed raw. Crisp, firm and juicy—they are the perfect snack!
🍎🍏🍎 Apple slices, anyone?

#eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

How do you like them apples? 🍎 🍏 🍎 You could cook and transform them into something delicious, but we think that they are best enjoyed raw. Crisp, firm and juicy—they are the perfect snack!
🍎🍏🍎 Apple slices, anyone?

#eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

09/22/2021

And just like that, fall is here and so we welcome the return of crisp cool air and fresh apples!

Check out the bounty we have this week:

🍅 Heirloom tomatoes from One Straw Farm
🥬 Lettuce heads from One Straw Farm
🌶 Sweet peppers from Rancho La Jolla
🍏 Apples from Rancho La Jolla
🌿 Cilantro from Malandro Farm

And just like that, fall is here and so we welcome the return of crisp cool air and fresh apples!

Check out the bounty we have this week:

🍅 Heirloom tomatoes from One Straw Farm
🥬 Lettuce heads from One Straw Farm
🌶 Sweet peppers from Rancho La Jolla
🍏 Apples from Rancho La Jolla
🌿 Cilantro from Malandro Farm

09/19/2021

Send lots of love to this radiant lady in red ! ♥️Our beloved Squash Blossom founder is getting married to her sweetheart today!!!!

♥️ Mazel Tov to Nina and Mat ♥️

Send lots of love to this radiant lady in red ! ♥️Our beloved Squash Blossom founder is getting married to her sweetheart today!!!!

♥️ Mazel Tov to Nina and Mat ♥️

09/19/2021

Refrigerator Summer Squash Pickles!

Ingredients:
1 lb summer squash
6 fresh dill sprigs

Seasoning:
3 garlic cloves, peeled and halved (2 halves per jar)
1 ½ tsp black peppercorns (½ tsp per jar)
1 ½ tsp mustard seeds (½ tsp per jar)
¾ tsp dill seed (¼ tsp per jar)

For the Brine:
2 ½ cups water
1 cup distilled white vinegar
¼ cup sugar
2 tbs coarse sea salt or kosher salt

Wash your squash; trim and discard ends. Slice into chips or spears, as desired. Set aside. Divide the seasonings between 3 clean pint-sized mason jars. Divide the zucchini and dill sprigs evenly between the jars.

Combine all brine ingredients in a medium saucepan and place over MEDIUM-HIGH heat. Bring mixture to a boil and then remove the pan from the heat and carefully pour the hot brine into the jars over the zucchini and fresh dill. Fill to the top of the jar, leaving about ½-inch of head space. Tightly secure lids and shake the jars. Allow to cool slightly on your kitchen counter for about 30 minutes before placing jars in the refrigerator.

Refrigerate for 24 hours or more before eating. Keeps well refrigerated for 2 to 3 weeks.

Recipe by Valerie Brunmeier, prepared by @desert.wave

09/18/2021

🍎🍁🌱🥬👀👅 Order your Blossom Bag by 3PM Sunday! #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #newmexicotrue #eatseasonally

🍎🍁🌱🥬👀👅 Order your Blossom Bag by 3PM Sunday! #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #newmexicotrue #eatseasonally

09/15/2021

Ermagourd! How raddishing does this bounty look? These colors make us want to shout for choy! As we approach this year’s autumnal equinox, lettuce express gratitude for our hardcore farmers and celebrate the abundance in New Mexico!

Your blossom bags are packed with this fruitful harvest! ✨September 16th Blossom Bag

💚Bok Choy from Ground Stone Farm
❤️Radishes from Malandro Farm
💙Salad Mix from from Ground Stone Farm
🧡Apples from Rancho La Jolla
💛Summer Squash from Evelyn’s Farm

#packingdaypreview #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

Ermagourd! How raddishing does this bounty look? These colors make us want to shout for choy! As we approach this year’s autumnal equinox, lettuce express gratitude for our hardcore farmers and celebrate the abundance in New Mexico!

Your blossom bags are packed with this fruitful harvest! ✨September 16th Blossom Bag

💚Bok Choy from Ground Stone Farm
❤️Radishes from Malandro Farm
💙Salad Mix from from Ground Stone Farm
🧡Apples from Rancho La Jolla
💛Summer Squash from Evelyn’s Farm

#packingdaypreview #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

09/15/2021

Will you pickle it? Grill it? Zoodle it? Fritter it? Stuff it? Turn it into bread? ✨Local summer squash grown by Evelyn’s Farm in El Guique, NM 🌱

#eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

Will you pickle it? Grill it? Zoodle it? Fritter it? Stuff it? Turn it into bread? ✨Local summer squash grown by Evelyn’s Farm in El Guique, NM 🌱

#eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

Photos from Squash Blossom's post 09/11/2021

Cherry tomatoes transform into caramelized jewels in this gorgeous Tarte Tatin.  🍅✨ The sweet tomatoes meet jammy onions + salty kalamata olives + sharp sherry vinegar---creating a dish with depth and layers of flavor.  This tart is a stunner that comes together easily and makes for a dramatic presentation. We think it's the perfect way to showcase the beautiful tomatoes from Rancho La Jolla. Is your mouth watering yet?

Caramelized Tomato Tarte Tatin

1 14-oz package all-butter puff pastry
2 tbs unsalted butter
3 red onions, halved and thinly sliced
2 tbs plus a pinch of sugar
½ tsp sherry vinegar
2 tbs dijon mustard
¼ cup Kalamata olives, pitted & chopped
1 lb cherry or grape tomatoes; a mix of colors is nice
1 tbs fresh thyme leaves, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste

🍅Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round. Spread dijon mustard over the pastry and  chill, covered, until ready to use. Spread tomatoes out on a sheet pan and bake for 6-8 min, until they burst open. Remove from the oven and let cool slightly while you prepare the rest of the filling.

🧅Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tbs water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.

🌀In a clean, ovenproof 9-inch skillet, combine 2 tbs sugar and 3 tbs water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.

🍅Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents on top of pastry.

⏲Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

09/09/2021

Arugula is a member of the mustard green family, which explains its signature peppery bite, prized by chefs and home cooks alike. Also known as rocket, rucola, and roquette, this green can be found locally in the spring and fall. This week’s arugula was grown in Nambe NM by Ground Stone Farm 🚜🌱✨

Arugula is a member of the mustard green family, which explains its signature peppery bite, prized by chefs and home cooks alike. Also known as rocket, rucola, and roquette, this green can be found locally in the spring and fall. This week’s arugula was grown in Nambe NM by Ground Stone Farm 🚜🌱✨

09/08/2021

September is not just arugula month 🌿…Awe, bell no 🫑! It is a magical time when NM produce gets turnip ✨. The variety and bounty of this season is truly eggcellent 🍆 . Not to mention the ever evolving flower bouquets of Mini Falls Farm 💐— they are the perfect gift to tell someone they ‘mater 🍅

Your blossom bags and home delivery coolers are packed with this beautiful bounty.

September 9th Blossom Bag 💫

✨Hakurei Salad Turnips from Ground Stone Farm
🍆Eggplant from One Straw Farm
🌿Arugula from from Ground Stone Farm
🍑Cherry Tomatoes from Rancho La Jolla
🫑Sweet Peppers from Silver Leaf Farm

#packingdaypreview #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

September is not just arugula month 🌿…Awe, bell no 🫑! It is a magical time when NM produce gets turnip ✨. The variety and bounty of this season is truly eggcellent 🍆 . Not to mention the ever evolving flower bouquets of Mini Falls Farm 💐— they are the perfect gift to tell someone they ‘mater 🍅

Your blossom bags and home delivery coolers are packed with this beautiful bounty.

September 9th Blossom Bag 💫

✨Hakurei Salad Turnips from Ground Stone Farm
🍆Eggplant from One Straw Farm
🌿Arugula from from Ground Stone Farm
🍑Cherry Tomatoes from Rancho La Jolla
🫑Sweet Peppers from Silver Leaf Farm

#packingdaypreview #eatlocal #squashblossomlocalfood #itsallinthebag #blossombag #knowfarmsknowfood #newmexicotrue #youarewhatyoueat #eatwellbewell #supportlocalfarmers #foodheals #simplysantafe #eatseasonally

Photos from Squash Blossom's post 09/04/2021

P-P-P-P-Pizza! Peach Poblano Pesto Pork Pizza with Caramelized Onions and Daikon Sprouts

That’s right, this seasonal pizza uses all the items in our weekly blossom bag and you are going to want to make it! You can buy store bought dough and cheese or opt to make your own gluten-free and dairy-free versions below.

P-P-P-P-Pizza!

1 cup basil pesto
2 peaches, sliced
1 poblano, roasted, peeled and chopped
2 onions, caramelized
Handful of daikon sprouts
½ cup pulled pork or bacon (optional)
Pizza crust: store bought or homemade GF crust (recipe below)
1 cup Ricotta cheese or homemade whipped almond ricotta (recipe below)

Gather all ingredients and preheat the oven depending on the dough recipe you are using. Stretch out pizza dough and spread pesto sauce up to edge of the crust. Add dollops of ricotta and sprinkle poblanos, caramelized onions, peaches and pork (optional). Drizzle pesto on top. Bake according to dough directions. Once golden brown and crispy, remove from the oven and top with daikon sprouts. Enjoy!

(Pizza recipe by @desertwave )

Whipped Almond Ricotta

2 cups slivered blanched almonds*
2-3 tsp nutritional yeast
2 Tbsp lemon juice
½- ¾ tsp sea salt
1 dash garlic powder
¾ - 1 cup water
2-3 Tbs fresh basil

Add all ricotta ingredients (starting with the lesser amount of water (¾ cup) and salt (½ t) as the original recipe is written) to a high-speed blender and blend until smooth and creamy, scraping down sides as needed (~2 minutes). You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth. Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity.

(Almond Ricotta Recipe by @Minimalist Baker )

Gluten Free Pizza Crust

2 tsp Active Dry Yeast
1 tsp Sugar
3/4 cup Water (warm)
1 Egg *
1 Tbsp Olive Oil
1-1/2 cups Gluten Free All Purpose Baking Flour
2 tsp Xanthan Gum
½ tsp Sea Salt

Preheat an oven to 425°F and grease a 10- to 16-inch pizza sheet.

Combine yeast, sugar and water in a large bowl and let stand about 5 minutes until foamy.Combine dry ingredients in a separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a hand mixer for a minute, adding a teaspoon of water if dough moves up beaters.Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth. For a thicker crust, let rise for 10 - 15 minutes. Otherwise, continue with the baking directions below. Cover with sauce and toppings. Bake at 425°F for 15-20 minutes.

(GF Crust Recipe by @Bob’sRedMill )

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