Matt has been busy “caring” for the farm, and it shows! He is busy as ever, with transplanting, tilling, mowing, composting, irrigating, harvesting, and marketing!
Photo Archives Fundraiser
Please join us at
VERVE Gallery of Photography
219 East Marcy Street
Santa Fe, New Mexico 87501
Friday, JANUARY 20, 1012 FROM 5-7PM. Works by:
Herbert A. Lotz
Jane Phillips (featuring photos of Romero Farms)
David Robin
Genevieve Russell
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Romero Farms Red Chile Con Carne
Ingredients:
2 oz. seeded and stemmed Romero Farms red chile pods
1 lb. ground meat (elk, turkey, venison, beef)
1 Tbsp. fresh chopped garlic
1/4 cup flour
2 tsp. Kosher Salt
4 cups water
Procedure:
Place chiles in large pot and cover with water. Boil for 20 minutes with lid on. Turn off and allow to soak for 10 minutes more. Remove chiles from water and place in blender with two cups of cooking liquid. Puree until smooth. Brown ground meat in thick bottom 6 quart Dutch oven. Cook an additional 5 minutes. Add pureed chiles and four cups of water. Simmer for 15 minutes. Serve with fresh beans and tortillas.
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New Green Shoots
Matt in Hoop House
You wouldn’t think there would be much to do on a vegetable farm in the winter. Once the winter solstice has passed, the Earth begins its inevitable transition to Spring.
The Farm is slowly awakening following its winter hibernation! Due to our micro climate in Dixon, we are experiencing a minor “heat wave”. This has enabled us to begin our indoor greens production. Currently sprouting out of our warm, fertile ground are tender shoots of spinach, arugula, Winter Density Lettuce, Red Russian and Lizard Tongue Kale, and our proprietary gourmet salad mix. We are slated to begin harvest in mid to late February.
Greens appear in early February
Dixon Winter Sunset
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Matt Romero Farms video
Our brand new video tells the Romero Farms story from field to Farmers Market to Restaurant table to your kitchen. From our fields in Alcalde where we grow eggplants, chiles and potatoes to our fields and hothouses in Dixon to our Santa Fe Farmer’s Market stands- we hope you enjoy it!
Drying our Hot Red Chiles
Here in the seed house we’re drying our hot peppers for sale this fall and winter. These are 
Bolivian Extra Hots. They have a little less heat than a Jabineros but because they are vine ripened and very red- they’re sweet. These will crush into beautiful red chile for making a great red curry.
New for this winter we’re going to have 3 varieties of hot red peppers at the Farmers’ Market. In addition to the Bolivian Extra Hots we’ll have our Alcalde Improved red chile. We’ll also be drying our Italian Red peppers to create a chile powder that will be similar to paprika. You will be able to create a sweet/hot marinade by mixing these varieties.
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Romero Farms serves local Santa Fe restaurants and chefs
Il Piatto Chef/Owner Matt Yohalem and Matt Romero on Marcy Street
Following the farm field to table movement which has gained national recognition in the past few years, Matt Romero Farms has formed special relationships with several well known Santa Fe Restaurants. Il Piatto, La Boca and the Palace top the list. After spending Tuesdays, Thursdays and Saturdays at the Santa Fe Farmers Market Matt Romero parks his red pickup and trailer on Marcy Street in downtown Santa Fe.
Matt Yohalem, owner and chef of Il Piatto restaurant is the first customer on the scene. Chef Matt depends on Romero Farms produce for its “quality, freshness, fabulous variety and absolute dependability.”
Chef Yohalem says “we change or menu seasonally depending on what we can get locally and we buy everything possible from the Santa Fe Farmers Market… goat cheese, fruits, mushrooms from the mountain, meats and poultry and produce from Matt Romero.”
Holding a beautiful purple eggplant in his hand, Matt Romero says “there’s no purveyor in the state that can bring you this in less than 24 hours out of the field… this might have been harvested at 4 o’clock yesterday and it’s being served at 6 o’clock tonight- that’s 28 hours out of the field”.
Chef Matt adds “I can go to the most boutique farmer in the Northwest region who charges the top dollar and Fedexes it overnight to the finest restaurants in the world and it still won’t be that fresh….even if you were to compare other 28 hour window farmers Matt’s quality is still higher.”
Matt Romero’s Marcy Street deliveries often draw a crowd of local Santa Feans and curious Santa Fe visitors as well as neighboring restaurant chefs. Matt’s great 
knowledge of vegetables and contemporary farming methods makes for interesting and valuable conversations.
You can find Matt Romero, Romero Farms year round at the Santa Fe Farmers’ Market and at the Los Alamos Farmers Market. Winter hours at the Santa Fe Market are Saturdays from 8am to 1pm and Tuesdays (through November from 8am to 1pm. Click here for more information on the Santa Fe Farmers Market. Click here for more information on the Los Alamos Farmers’ Market.
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