Socorro farmers market ushers in new growth

With spring in full swing, the Socorro Farmers Market has moved outdoors to the historic plaza last Saturday, May 3, just in time to usher in another vibrant season of community gathering, fresh produce, homemade goods, and local entrepreneurship. At the heart of this transformation is Allison Mason, the newly elected president of the market, who brings more than 15 years of dedication and experience to the role.

“This is a long-standing community event, and we’re really excited to continue supporting it with new energy,” Mason said. “We elected an entirely new board at the beginning of the year, and everyone is so committed to growing this space—not just as a market, but as a hub for community and local economy.”

The new leadership team includes Vice President Kristi Maez, Secretary Stefanie Marie, and Treasurer Christina De Solar. Together, they aim to expand vendor participation, strengthen partnerships, and support budding small businesses through initiatives like the Socorro Regional Community Kitchen.

The Socorro Farmers Market is a 501(c)(3) nonprofit that prides itself on accessibility, diversity, and community spirit.

“We really welcome everyone—from seasoned farmers to backyard gardeners. If you’ve got a table, some tomatoes, and a tent, you’re ready to go,” said Mason.

Seasonal vendors are invited to apply, but even those with just a surplus of produce or eggs can join as day vendors. There is no license required for produce sales but those selling eggs need to get a small dealers license through the state to sell eggs.

Vendors of time- and temperature-sensitive foods may require special permits, while crafters are encouraged to reach out in advance due to limited space.

“The fee is only $8 for a table on Saturdays. We try to keep it as affordable and simple as possible,” Mason said.

During the summer season, the market operates on Saturday mornings from 10 a.m. to noon on the Socorro Plaza. A Tuesday afternoon market also starts in early July to accommodate the influx of fresh vegetables and eager customers. In the winter months, the market relocates to the Socorro Youth Center on Ake Avenue.

Visitors can expect much more than just fruits and vegetables. From handmade jewelry to Iranian pastries, from root vegetables and microgreens to croissants-turned-donuts (cronuts), the market features a colorful variety of offerings.

“We’ve got bakers, crafters, dairy and meat vendors, and even a vendor who makes English muffins and bagels. And yes, we also have cronuts—donuts made from croissant dough. They’re magical,” Mason added with a laugh.

Mason herself is the owner of Alice’s Bakery and also supplies baked goods to the local Capital Bar. She produces her goods through the Socorro Regional Community Kitchen, which serves as an incubator for food entrepreneurs. “It’s a great space for anyone looking to start a small food business, especially with the proper permits through the New Mexico Environment Department,” she said.

The market is also proud to participate in several food assistance programs, including SNAP (Supplemental Nutrition Assistance Program), WIC, and Double Up Food Bucks. These programs allow eligible shoppers to stretch their budgets while supporting local farmers.

“Double Up Food Bucks, for example, gives shoppers $2 for every $1 they spend on fruits and vegetables. It’s an incredible resource,” said Mason.

Whether you’re interested in selling produce, crafts, hot food, or backyard eggs, the application process is straightforward.

Mason encourages anyone with questions to reach out. “If I don’t know the answer, I’ll call the health inspector myself. She’s wonderful and very helpful,” she said.

All inquiries can be directed to the market’s email: farmtoplaza@gmail.com.