Market has moved for the 2013 season to the San Lorenzo Senior Center! We hope to see you there.

About NMFMA Mission.

MISSION

The New Mexico Farmers’ Marketing Association is devoted to supporting farming and locally produced foods in every New Mexico community by:

• Sustaining the farmers and producers who grow and sell food at farmers’ markets and other local and direct marketing venues in New Mexico;
• Educating the public about the importance of eating healthy, locally grown and produced food;
• Encouraging the purchase of healthy, locally grown food by all New Mexicans, including low-income and/or food insecure members of New Mexico communities.

HISTORY OF THE NMFMA

1995:	With around 20 informal farmers’ markets around the state, the NMFMA is initiated by a statewide need for a centralized resource center for farmers’ markets with a budget from the NMDA of $50,000.
1998:	With part-time contractors visiting markets, providing technical assistance, and creating a farmers’ market handbook, the number of markets around the state steadily grows to approximately 27.
1999:	With encouragement from the NMFMA, the New Mexico Department of Health agrees to take on the Farmers’ Market Nutrition Program (FMNP) for WIC clients, piloting the program at six markets around the state.
2001:	With additional funds from NMDA and a Specialty Crop grant, the NMFMA expands promotional funding and capacity building grants to individual markets.
2002:	The NMFMA holds its first market manager conference and the WIC FMNP expands statewide.
2006:	The NMFMA successfully lobbies the legislature to start a state-funded Senior Farmers’ Market Nutrition Program in six counties around the state, providing low-income seniors with vouchers to purchase fresh fruits and vegetables at farmers’ markets.
2007:	The NMFMA starts pilot programs for accepting EBT (food stamps) at farmers’ markets using wireless technology at four participating markets.
2008:	Thanks to the state-funded pilot initiated by the NMFMA, the New Mexico Department of Health receives federal funds of approximately $336,224 to expand the Senior Farmers’ Market Nutrition Program, allowing more than 16,000 seniors to participate in the programs.
2010:	The NMFMA receives $50,000 in federal stimulus funds to offer a SNAP incentive program, increasing annual SNAP sales by 400% at 16 markets.
2011:	The number of farmers’ markets expands to roughly 60, with about 30 markets able to accept SNAP. The NMFMA also pilots a Fruit and Vegetable Prescription Program in three counties, connecting people suffering from diet-related diseases to locally grown produce through health clinics.
2012:	The Fruit and Vegetable Prescription Program is funded by Wholesome Wave, one of twelve sites selected from across the nation. The program is carried out in Rio Arriba County through El Centro Family Health’s school-based clinics.

Market Shopping Tips

• Don’t bring a list. Contrary to shopping at the grocery store, you never know what you’ll find at a farmers’ market from week to week. Walk around the market and make your decisions based on what looks good to you and what’s in season. It’s then easy to go home and plan your meals around what you bought.   
• Shop early for variety. You’ll find the best selection early in the day, so try to get there when the market first opens.

• Or… shop late if you’re looking for a deal. Arriving at the end of the market day may not offer as much variety as early shopping, but you may be able to get some good deals. It never hurts to ask a vendor if they will offer a reduced price rather than take the produce home.
• Browse before buying. Take time to taste and compare the offerings and prices of different vendors. Even within a small market there may be many options, prices and specialty varieties to choose from. 
• Be eco-friendly. Don't forget to bring your own bags and baskets. If you have a long trip home, bring a cooler to keep your goodies cool and fresh.   
• Ask questions. See something at the market you don’t recognize? Ask the farmer about it. Unlike most places, many farmers will let you taste before you buy, and they can also give you ideas for cooking and proper storage. There’s no better way to find out about your food than directly asking the people who grow, raise and produce it.

• Stock up at the peak of the season. See tomatoes at nearly every booth at the market? They’re likely at the peak of their season, which means they are going to be full of flavor and offered at a great price. When you get your bounty home, put food away to enjoy all year long by canning or freezing.   
• Store food to last. Put all greens (lettuces, chards, etc.) in plastic bags in the fridge. Tomatoes, garlic, potatoes, and onions should always be stored at room temperature. Apples last longer in the coldest part of your refrigerator. Some hard squashes can last up to months if stored in a cool place, out of direct sunlight.   
• Make it a habit. Becoming a regular market shopper is a great way to connect with your local community by getting to know local farmers, supporting your local economy, connecting with the local seasons and environment, and meeting with friends and neighbors.
Want more ideas? Check out our Albuquerque Journal articles on local farmers, food and cooking!

Suggested Guidelines for Safe Sampling of Foods at New Mexico Farmers' Markets

Suggested Guidelines for Safe Sampling of Foods at New Mexico Farmers' MarketsLast Updated 2010
IntroductionThe following suggested guidelines were developed to support the direct marketing of agricultural products through open-air farmers' markets in New Mexico, as well as to protect the health and safety of the consumer.

Adoption of these guidelines alone does not guarantee proper food safety, and the New Mexico Farmers' Marketing Association does not assume any liability arising from the use of these guidelines. These are general guidelines, and markets need to check with their local Environment Department representatives about any local conditions and regulations.

Cooking demonstrations and sampling at farmers' markets can pose legitimate health concerns. The best method for markets to put health officials at ease, and to protect the consumer, is to develop pro-active, comprehensive food handling guidelines. New Mexico farmers' markets do not fit into the existing paradigm of supermarkets, where everything is "sealed for your protection." The suggested guidelines that follow seem to us to be reasonable from the point of view of farmers' markets and vendors, yet do seriously address the health concerns of regulators.

The suggested guidelines embody the following principles:

• Interaction between the grower or producer of a food product and the consumer creates a unique forum that fosters the sale of high quality and safe products;
• The inspection of food products sold at farmers' markets should follow criteria adapted to a simplified distribution system of foods arriving directly from the farm to the consumer;
• Existing regulations can form the basis of practice for developing rules and guidelines suitable for a farm-based business;
• It is crucial to ensure the wholesomeness and food safety of un-graded farm-fresh foods to the consumer;
• The risk to a consumer of contracting a food-borne illness from farm-fresh products is no greater than that from food products obtained through the current established food distribution system;
• The customer may themselves contaminate food after purchase, and need to apply common sense practices such as washing produce prior to use or consumption;
• Farmers' markets exist to help small agricultural and food-based businesses and to answer consumers' desire for access to the freshest, high quality food, which is often defined by them as that with the least possible processing or chemical intervention;
• All vendors at farmers' markets are subject to inspection by state or local health authorities; and
• Generally, only goods produced (grown, harvested, raised, caught, processed) by the vendors may be sold.

Offering Product Samples: Vendors should observe the following procedures:
1. Set up a clean preparation area:

Vendors should set up a clean preparation area to cut up samples. First clean the area of the table you will be using: use soap and water, and then wipe with a mild bleach solution (1 teaspoon bleach per gallon of water). Or you can use a clean tablecloth.
2. Hand washing:

The easiest way to promote food safety is by washing hands often. At the market, just as at home, we would not think of preparing food for our family without washing our hands first. Ideally, each vendor offering samples should have their own simple hand-washing station at their booth, so that they can wash hands prior to preparing samples as well as when hands become soiled. Many markets provide a central hand washing station with running water, or if they do not have nearby running water, they can set up a simple and low-cost hand washing station. Hands must be washed after smoking, eating, drinking, using the restroom, or any time contamination occurs. Markets can set up a simple and low-cost hand washing station.

Proper hand washing: wet hands with clean warm water; apply soap and work into a lather; rub hands together for 20 seconds; clean under the nails and between the fingers; rinse under clean, running water; dry hands with a disposable paper towel.
3. Cutting/Preparing samples:

Produce used for samples, except for fragile items like berries, must be washed with cool water. Thick-skinned products should be scrubbed with a clean vegetable brush. This removes nearly all insects, dirt, bacteria and other materials that can contaminate the interior of the produce once it is cut.

• If washed produce is not immediately cut for samples, store it in a clean container to prevent re-soiling of the exterior surface prior to cutting.
• Cut samples held without cooling must be disposed of after four hours. Alternatively they can be held on ice or in a cool ice chest at 41 F.
• Cut samples should be covered or protected if flies are present, the area is dusty or weather conditions are such that the samples could become contaminated.

Grilled meats:

Grills should be heat-sanitized at market. Meat for samples must be maintained at below 41F. Cooked meat samples must be kept hot on the grill until being offered to customers. These guidelines apply to vendors who are meat producers authorized by the New Mexico Livestock Board and other pertinent regulatory agencies.
Cheeses:

Cheese for samples, as well as the prepared samples, should be kept cold (for example by placing on cold packs.)
4. Knives & Utensils:

Use clean and sanitized knives, utensils and cutting boards for cutting produce. These items must be brought to market in a clean, sanitized container, and used only for four hours at market. If sampling is done for a period of more than four hours, or whenever items become contaminated (dropped on ground, touched with unwashed hands or raw animal products), then additional sets of sanitized utensils must be used.

To clean and sanitize utensils and cutting boards:

• Wash with soapy water; rinse with clean water; sanitize by placing items in 75F water (room temperature) that has in it one tablespoon of regular chlorine bleach per gallon of water, for one minute; and air dry. This can be easily accomplished using a 3-tub or bucket system (one with soapy warm water, one with clean water, and one with bleach water.) Select tubs that are large enough to submerge your cutting boards.
• Markets can set up a central utensil sanitizing station for the use of vendors, or individual vendors can set up their own.

5. Serving Samples:

Use single service items to distribute samples to customers. Examples are paper plates, cups, napkins, plastic utensils, wooden sticks or toothpicks. The customer can then dispose of single service items once the product is consumed. Vendors should bring a garbage container for this purpose.

Minimize bare hand contact with cut produce by using tongs. If single service gloves are used, change the gloves often to prevent soiled gloves from cross-contaminating samples. Remember to wash hands between changing gloves.

Vendors should try to avoid contamination of samples by customers. In order to ensure this, vendors can keep control of the sample plate and offer samples directly to customers. If the plate of samples is to be self-serve, then the plate should be covered, for example with a clear plastic dome. 

WIC AND SENIOR FARMERS’ MARKET NUTRITION PROGRAMS (FMNP)

WIC AND SENIOR FARMERS’ MARKET NUTRITION PROGRAMS (FMNP)
These programs provide Women Infant Children (WIC) clients and low-income seniors with vouchers to spend on fresh fruits and vegetables at farmers’ markets. Clients receive $28 worth of benefits in increments of $4 checks.

What types of foods can be sold in the program?Fresh fruits and vegetables that are not processed beyond their natural state (aside from cleaning) are eligible to be sold to both WIC and Senior clients. This means that processed fruits and vegetables such as ristras or dried chile powder are not eligible. Additionally, Senior FMNP checks may be used to purchase raw honey.
How do I become an approved vendor?Farmers who grow eligible items in the state of New Mexico, or within an 80 miles radius of a New Mexico farmers’ market if out-of-state, can apply to accept WIC and Senior vouchers at participating New Mexico farmers’ markets. Farmers will need to sign an agreement with the Department of Health and be assigned an identification number by the farmers’ market manager. Agreements will need to be renewed every three years, but identification numbers are permanent. According to the New Mexico State Plan with the Federal government, there is no reselling of fruits and vegetables through these programs.

How do I accept the checks?Clients must sign their checks before spending them, so check for a signature before accepting a check. Vendors are not allowed to give change back on the $4 checks, so if a client is buying something that costs less than $4, offer other items from your table to make up the difference. Keep in mind that the WIC checks (printed in green) can be used to purchase fresh fruits and vegetables only. Senior checks (printed in brown or blue) may be used to purchase fresh fruits and vegetables as well as honey. Make sure that the check is valid for the current year.
How do I cash the checks?Before an FMNP check can be taken to the bank, you must ensure that it has the following:

• A signature from the client
• Your 4-digit identification number clearly written on the space provided
• A straight and legible Department of Health issued stamp from the market at which you received the check (take your checks to the market manager to get them stamped)

SUPPLEMENTAL NUTRITION ASSISTANCE PROGRAM (SNAP OR EBT)
SNAP, also known as EBT, and formerly known as “food stamps” is a government assistance program to help low-income households pay for food. Though SNAP benefits are contained on a card similar to a debit card, many New Mexico farmers’ markets are able to accept SNAP cards through a centralized wireless terminal using their own market currency.

What types of foods can be sold in the program?SNAP benefits may be used to purchase any food item that is meant to be prepared at home. Examples of eligible items include fruits, vegetables, cheeses, breads, meats, honey, and some processed foods. Foods that are hot and/or meant to be eaten on site such as hot burritos or coffee are not eligible.

Many markets that accept SNAP can also process debit cards so that shoppers who have brought cash to the market can make purchases. Debit tokens come in $5 increments and look different from SNAP tokens. Debit tokens may be used to purchase anything in the market, and change may be given. 
How do I become an approved vendor?Individual markets must apply for a license through Food Nutrition Services (FNS) in order to accept SNAP, but individual vendors do not need to do so. Some markets may require vendors to sign an agreement. Talk to your market manager to learn more about how your market participates in the program.

How do I accept the tokens?Each market uses their own unique currency in the form of wooden tokens with the individual market name printed on it. Before accepting tokens, make sure that they are for the market that you sell at. The exception to this is in Albuquerque, where all city markets can accept a common currency and Grant County, which also has its own currency for all markets in the county.

Change cannot be given to SNAP customers ($1 tokens printed in red), so customers must spend in whole dollar increments. Debit customers ($5 tokens printed in green) may be given change.
How do I get reimbursed?Each individual market does reimbursements individually, but in most cases farmers are reimbursed either by cash or check the same day or the following week. Check with your market manager for details.

About the Micro-Loan Program for New Mexico Farmers

About the Micro-Loan Program for New Mexico FarmersThe Permaculture Guild (PcGuild) is a nonprofit organization acting as a fiscal sponsor and a sister organization to the Permaculture Credit Union (PCU). In that role and keeping as their mission the ethics of permaculture: care of the earth, care of the people and re-investing the surplus, the PcGuild is able to accept tax deductible donations to help with projects that are based on those ethics.

With donations received, the PcGuild maintains an account at the PCU with funds to be used as collateral for small loans to New Mexico farmers. This enables the loans to be offered at a low interest rate and as the loans are repaid, the funds can be reused to secure new loans. It is reuse and recycling at its best!
Loan Details

• Loan amounts available: $500 - $3,000
• Terms: 40 months, fixed interest rate of 6% (check with PcGuild for most current rate)
• There is no penalty for early repayment

Eligibility Requirements To qualify for a loan, applicants must comply with each of the following requirements:

1. Submit an NMFMA/Permaculture Guild Pre-qualification Letter (see below for guidelines). Applicants may also call the Permaculture Guild at (505) 471-6338, to request an application form by mail or fax.
2. Must be a Permaculture Credit Union member by establishing an account at PCU with a $50.00 balance, and upon pre-qualification approval, fill out a basic one-page PCU Loan Application.
3. Must be a food producer and/or food vendor (for at least one year) at an NMFMA member market. Written verification from a market manager is required (e-mail is fine).
4. Must document results and complete an exit interview at the end of the payment period.

Send your Pre-qualification Letters to: nora@permacultureguild.org

Or mail to:

Permaculture Guild
PO box 4312
Santa Fe, NM 87502
Questions? Contact Nora Haskins at (505) 471-6338 or nora@permacultureguild.org.

How to become a Market Vendor

HOW TO BECOME A MARKET VENDOR

If you're trying to decide which farmers' market(s) might be the best for you to attend, find a market to determine the best location for you, opening and closing dates, days of operation, and market hours. Other attributes to consider are demographics, site accommodations, market size, and the market product mix. Most markets charge a small daily or seasonal vendor fee, and in most cases, vendors should plan to provide their own table and tent.

The best way to find an appropriate market is to visit markets and meet market managers. Managers can provide farmers with information about government regulations, licensing, nutrition programs that the market participates in, market rules and fees, and the application process. While nearly all markets accept new farmer vendors at any time, some markets have rules that restrict the number of other types of vendors such as food processors and artists/craftspeople. Contact information for each market is also available on our market schedule.

As farmers' market participants, vendors selling fresh fruits and vegetables are eligible to participate in nutrition programs such as WIC and our Senior Nutrition Program if the market they attend is enrolled. These federal/state programs serve nutritionally at-risk families and individuals, and put money directly into the pockets of New Mexico's small farmers.

http://www.farmersmarketsnm.org/Vendors/Market/vendor.php