Entrepreneurs can bring their ideas to the new Harvest Kitchen at 310 W. Animas St. in downtown Farmington with the opening of a fully licensed shared commercial kitchen that will connect local businesses with a network of resources and a collaborative community hub.
San Juan College representatives celebrated the official opening of the kitchen on Thursday with a ribbon cutting. Those in attendance visited with vendors, tasted food samples and toured the facility.
The Harvest Kitchen was developed through funding support from the U.S. Economic Development Administration and the San Juan College Foundation. The total investment for the project was $1,144,875, according to Ana Greif, vice president for Workforce and Economic Development.
“San Juan College has always believed that education takes many forms,” Greif said. “We offer degrees and certificates but our mission is broader than that. It’s about creating pathways to real opportunities to anyone who wants to build a better future for themselves and their families.”
The project was further supported through a partnership with the city of Farmington, that leases the building for the new shared commercial kitchen.
Greif said the hub has already worked with over 100 local food entrepreneurs providing food safety training, business development and the space and equipment to grow their ideas.
“The Harvest Kitchen represents more than a new resource. It reflects the creativity, resilience and spirit of the people we serve,” Greif said. “It is the place where dreams can be tested.”
Chris Harrelson, senior director of the Physical Plant, said the renovations made to the space were approximately 1,541 square feet of upgrades in ventilation, plumbing and electrical systems. Kitchen additions include professional ovens, mixers, meat slicers and dry and cold storage.
“For some, this space is the first step toward turning a family recipe into a business,” said SJC president, Toni Hopper Pendergrass. “For others, it might be the opportunity to expand an existing operation to reach new customers.”
Edgars Farm, an Aztec-based beef farm business, found the hub resources useful in finding a customer base, said owner and farm manager, Shandi Edgar.
Through those resources the family run business has provided beef large scale to senior centers and childhood development centers, according to Edgar.
Looking toward the future, Edgar said the business plans to use the kitchen space to provide fresh produce for the community by using the industrial sized freeze dryers provided.
“It’s for other farmers to use so that we can expand access to fresh produce further than the gross season,” she said.
Edgars Farm has utilized training and received certifications just by using the hub, Edgar said.
“There’s no way we would be where we’re at without the San Juan College Harvest Food Hub,” she said. “They have provided opportunity for use to link with other purchasers, other farms, other facilities – and they’ve given us a platform to be able to sell out of.”
For Gathings Gardens, the Bloomfield-based small market garden, the initial Tier 1 and Tier 2 safety training was crucial in establishing their business, said Jeremy Gathings, owner an operator.
Peter Meyer, owner of Humble Fungi, said moving from simply growing their product to generating income for their business was how the hub played a role in building their business.
The homestead business has hopes in using the kitchen to can excess green beans that are left over.
Justin Schiess, owner of J & J Micro-Bakery, said he currently makes every item at home in Farmington after falling in love with baking sourdough. It was his wife who introduced him to the bread when she needed someone to look after the starter.
“To this day I take notes on every single loaf I make and try to hone the craft,” he said.
Schiess said going forward the business would like to utilize the kitchen and start a food truck with hopes in adding sandwiches to their menu.
“I’ve made some great connections through the farmers market and the hub,” he said. “I wouldn’t be here today if it weren’t for the community.”