Sweet Valley Farm

08/14/2026

See you tomorrow!

Twelve Markets remain. Plenty of reasons to make Saturday your weekend ritual. 🍅

Back-to-school season is here, and while life may start to feel a little more hectic, there are still just 12 regular-season Markets left!

Make the most of these final weeks of summer and early fall by joining us every Saturday to get grounded for the week ahead. Come savor the season, shop your favorite local vendors, discover something new, and spend a little time Cultivating Community. 🌱

Here's tomorrow's fresh lineup of local vendors:

The Lapp Family Bakery
Celestial Creek Ranch
P & H Jewelry
Kimberly’s Kreations
Magee Creations
Sweet Valley Farm
Valley Roots Food Hub
Windchime Farm | SoCo Heatworks & Herbary
Dlila's Fresh Produce
Tom's Bakery & Art Cards (Tom Carrigan)
Bessemer Bread Co.
Notes by Jeni
Moos Cakes Pet Treats
Schaffer Woodworks and Custom Knives
Mudlark Studios Colorado
The Mill Bakery
Lynnea’s Tortilla Casa
Royal Crest Dairy
BLVD DIECAST
Howlin’ Honey
Jordan Cattle Company
BitterStreet Gardens
Fibonacci Farm
Devine Temple
Richard's Pickles LLC
KDog's Cans
The Farmer’s Cut
All Jammed Up
Mi Casita Home Bakery
Happy Heart Sips
The Roaming Tome
HenRee’s
Chopped & Loaded
Dose of Jade
My Kind Botanicals
Rosario's Tamales
Renewal by Andersen of Colorado
The Glass Cottage Bakery
Generation Jewelry
Sweet treats by gabby
Rescue Ready Academy

🎶 Live music in the Market Muse tent by local artist, Natasha Melton.

This Saturday also kicks off our participation in the America 250–Colorado 150 Commemoration Western Heritage Digital Passport! Be sure to download your passport here: https://www.colorado.com/passport, then check in when you arrive at the market. There may even be a coupon waiting for you! 👀

The forecast is mild and beautiful. We'll see you bright & early tomorrow morning at Mineral Palace Park! ☀🐓

08/14/2026

Dang, Garth, look at all those babies! 🐓🐤

08/13/2026

Market season is in full swing at Pueblo Farmers Market! Every week I bring freshly-picked organic veggies, herbs, pinto beans, and a wide selection of small batch foodie faves like my Garlic Chili Oil Crisp and Balsamic Caramelized Onion Spread. If you appreciate good food, love to cook with delicious ingredients or are just learning, come pay us a visit! 😎

08/13/2026

08/12/2026

Mi Casita Home Bakery is sure doing some fantastic things with my herb salts this summer! 😛

08/11/2026

Cheap food today could mean no local food tomorrow.

Maybe it’s time we stopped asking, “Why does local food cost more?” and started asking, “Why have we decided that real food should cost so little?”

There is something fundamentally backwards about a food system where highly processed food can be produced, packaged, shipped, marketed and sold for next to nothing, while the vegetables grown in actual soil are expected to be some of the cheapest things in the grocery store.

Fresh produce has become a loss leader. Supermarkets use inexpensive fruits and vegetables to bring shoppers through the doors, and that pressure inevitably works its way back to the farmer. When a head of lettuce, a bunch of carrots or a basket of peppers is expected to sell for pennies, someone in that supply chain absorbs the loss. More often than not, that someone is the person who actually grew it.

And that has consequences.

Growing food is expensive. Seeds, irrigation, equipment, soil amendments, labor, fuel, packaging and land all cost money. Then add unpredictable weather, pests, disease and the countless hours that go into getting a crop from a seed to your kitchen table.

Yet farmers are continually expected to produce more for less.

That model is not sustainable.

And once the farms, skills, infrastructure and knowledge needed to produce our food locally disappear, they are incredibly difficult to bring back.

Recent food recalls here in the U.S. are another reminder of just how complicated and far-reaching our food supply chains have become. Taylor Farms has recently been involved in recalls involving iceberg lettuce sourced from central Mexico because of potential Cyclospora contamination, followed by recalls of prepared foods containing jalapeños linked to a Salmonella outbreak. Those recalls have affected products sold through major retailers across the country, including guacamole, salsa and other prepared foods.

This isn't an argument that local farms are somehow incapable of having food-safety issues. Farmers are human, and food safety matters at every scale.

It is an argument for knowing where your food comes from.

When you buy a basket of jalapeños from a small local farm, you can know the person who grew them. You can ask how they were grown. You can see the farm. You can build a relationship with the person responsible for putting that food on your table.

And your money goes directly toward keeping that farm in production.

That matters.

At Sweet Valley Farm, I don't grow food because I think vegetables are supposed to be cheap. I grow them because I believe good food is worth something.

Worth the seed.

Worth the water.

Worth the soil.

Worth the stress.

And worth supporting the farms and farmers who are working to keep the knowledge and infrastructure of local food alive.

So the next time you see a cheap vegetable and think, “What a bargain,” I hope you also stop and wonder how it is possible for something that requires land, labor, water, time and skill to be sold for less than it costs to produce.

Cheap food isn't always cheap. Sometimes we're simply pushing the real cost somewhere else.

Buy local when you can. Know your farmer. Pay a fair price for good food.

Because we're not just buying vegetables.

We're investing in the farms that will grow our food tomorrow. 🌱

08/10/2026

A quick tip for drying herbs 🌿

I dry a lot of herbs every summer for personal use, as well as in recipes for Pueblo Farmers Market. This season I have discovered these small mesh laundry bags from the Dollar Tree that work perfect if you don't have a dehydrator.

Just wash and pat dry your fresh herbs, stick them in the bag and hang them in a shaded/well ventilated area where it's warm, and they will be dry in a few days. Make sure they are fully dried out before you store them or they will begin to mold.

08/09/2026

Vote for our great little market!

🌻 PUEBLO, WE’RE IN 2ND PLACE!

The Pueblo Farmers Market is currently sitting at #2 in the entire state of Colorado in the 2026 American Farmers Market Celebration hosted by American Farmland Trust!

And for a market like ours, that’s pretty incredible.

We’re the underdog competing against some much larger and more established markets in Colorado’s biggest cities. But Pueblo has shown time and time again that when we rally together, we can make some noise. 📣

Now, we’re asking our Market Maniacs to help us make a push for the #1 spot in Colorado!

The first-place market will receive part of a $15,000 prize, which would help us take our Cultivating Community efforts to the next level and invest even more in our vendors, shoppers and our community here in Pueblo next season!

Have you voted yet?

👇 If not, cast your vote for Pueblo Farmers Market:
https://markets.farmland.org/markets/313749

And don’t stop there!

Tag your friends in the comments. Share this post. Send it to your family. Help us spread the word beyond our usual Market Maniacs and bring more Pueblo voices into the fight for #1.

Let’s show Colorado what happens when a community gets behind its farmers market! 🍅