At Sabaku Farm, we provide a thoughtful selection of locally grown, regional produce rooted in the agricultural traditions of Chimayó. Our offerings center on the local landrace Chimayó Red Chile, alongside other chile varieties bred from heritage stock that bring depth, character, and distinctive flavor to your dishes. We also harvest apples, pears, and stone fruit from old-growth trees that have stood on this land longer than I have been alive. By growing and stewarding our own produce, we ensure the freshest possible ingredients while honoring the land’s history and supporting our local farming community.

Alongside our chile crops, we cultivate a vibrant mix of annual and perennial flowers and foliage. Grown for their beauty in bouquets and floral arrangements, these plantings do more than please the eye—they enrich the soil, support a diverse community of pollinating insects, and remind us of the simple joy of farming through their cheerful colors, textured petals, and lush greenery. Our flower fields include tulips, daffodils, dahlias, zinnias, cosmos, and celosia, as well as seasonal favorites such as peonies, chrysanthemums, lavender, and yarrow. We are also developing a selection of native grasses for use as foliage, strengthening the local ecology while adding structure, movement, and a sense of place to bouquets and tabletop arrangements.

As a small—think micro!—farm still finding its place in the world, our sales this year will take place primarily through farmers markets and pop-up opportunities in Chimayó, Santa Fe, and Albuquerque. For wholesale inquiries, chefs seeking a direct source for our produce or flowers, or those interested in collaborating on a dedicated crop, we invite you to reach out through our contact form. We’d love to start a conversation and explore what we can grow together.

Chimayó is located approximately 30 minutes north of Santa Fe, New Mexico, and 15 minutes east of Española. The area was home to Indigenous Pueblo peoples for thousands of years before the arrival of Spanish colonizers in the 1600s. The name Chimayó is derived from a Tewa word referring to a nearby landmark, the hill of Tsi Mayoh,(https://en.wikipedia.org/wiki/Chimayo,_New_Mexico) reflecting the deep Indigenous roots of the region. Today, Chimayó is known for its rich cultural landscape and enduring traditions. Local landmarks include Rancho de Chimayó,(https://www.ranchodechimayo.com/) a James Beard Award–winning restaurant celebrated for its New Mexican cuisine and iconic red chile. Many say the exceptional flavor of Chimayó chile comes from the area’s sacred soil, a belief deeply woven into local lore. Further along the road stands El Santuario de Chimayó,(https://www.holychimayo.us/) a Catholic church renowned for its sacred healing soil and the annual Easter pilgrimage that draws hundreds of thousands of pilgrims each year. The region is also home to artists and craftspeople, including the Ortega's Weaving Shop,(https://ortegasweaving.com/) who continue generations-old traditions through their distinctive blankets, rugs, and fiber arts. Nearby, Santa Cruz Lake Recreation Area (https://www.blm.gov/visit/santa-cruz-lake-recreation-area)offers fishing, boating, and camping, providing a tranquil recreational setting that highlights the natural beauty of the area.

Yes! In 2024, we participated in a homesteading workshop series through New Mexico State University (https://newsroom.nmsu.edu/news/nmsu-s-sustainable-agriculture-science-center-at-alcalde-explores-non-traditional-crops/s/279cc949-0ec0-4d49-b48c-4e24aff1db8b)at the Alcalde Research Center, where we learned about Dr. Saeid Zehtab Salmasi's research exploring high-value crops with the potential to become viable cash crops in Northern New Mexico. One fascinating takeaway: the climate and growing conditions of Northern Iran and Northern New Mexico are remarkably similar—opening the door to crops like saffron. Dr. Salmasi generously shared some saffron corms for us to trial. Following guidance from the University of Vermont’s saffron research,(https://www.uvm.edu/~saffron/) we attempted a container-grown planting. The result? Every corm rotted. Saffron, we quickly learned, is highly sensitive to excess moisture—an invaluable lesson earned through experience. In 2025, we began again, this time sourcing 500 corms from a U.S.-based importer and planting them in ground and with a better understanding of drainage, timing, and site selection. By late October, we were rewarded with our first saffron flowers—and the delicate, extraordinary spice they produce. This second trial proved far more successful, and we’re excited to expand plantings in the field while putting the knowledge gained over the past few seasons into practice. If you’d like to reserve a portion of our 2026 saffron crop, please reach out through our contact form—we’d love to continue the conversation.