Approved Supplier Application

Welcome / Introduction

Apply to become an Approved Supplier now! Please select the appropriate application type to get started!

If you need to submit multiple application types (i.e., Produce Plus and Meat Vendor for individual producers), you can select multiple application types below and complete all of your Approved Supplier Program applications at once.

NOTE: While our application is mobile-friendly and can be completed on modern tablets and smartphones, we recommend using a desktop or laptop computer for the best experience, as you will be required to upload documents supporting your application.

Application Type

Which application are you completing

Windows users: hold down the Control key to select more than one application type.
Mac users: hold down the Command key to select more than one application type.

Account ID

Run File Update

TRUEFALSE

Page 2

Individual or returning vendor

Are you a returning vendor? A returning vendor is a producer who has sold directly to schools, senior centers, and/or other institutions through the New Mexico Grown Approved Supplier Program during FY2024 or FY2023.

Email Address

Email Address

Personal Information

Business Name

Contact FIRST Name

Contact LAST Name

Contact Phone Number

Website and/or Social Media

Food Safety Manager

This is the individual responsible for technical questions related to your Risk Assessment or Food Safety Plan. Please indicate if it is different than your business contact above.

Food Safety Manager Name

Food Safety Manager Phone Number

Food Safety Manager Email Address

Sales/Marketing Information

This is the individual who will be listed on the Approved Supplier List and will be contacted by buyers. Please indicate if different from above.

Sales/Marketing Contact Name

[NOTE: This should be the person the buyers will reach out to for orders, payments, etc.]

Sales/Marketing Contact Phone Number

Sales/Marketing Contact Email Address

Farm or Vendor Operation Location

This is your operation's farm or ranch physical location.

Vendor Location Street (Physical Address)

[NOTE: This should be the person the buyers will reach out to for orders, payments, etc.]

Vendor Location Street 2

Vendor Location City

Vendor Location State

Two-letter abbreviation

Vendor Location Zip Code

Vendor Location County

If you have a separate mailing address click here

Business Mailing Address

If your operation has a separate address where you conduct business or get your mail, please indicate here. This may be a P.O. Box if applicable.

Business Location Street (Physical Address)

[NOTE: This should be the person the buyers will reach out to for orders, payments, etc.]

Business Location Street 2

Business Location City

Business Location State

Business Location Zip Code

Business Location County

Confirmation

Do you give permission to have your operation's location included on a web-based map with other New Mexico Grown Approved Suppliers? This would include your operation location at the zip code or county level, so it would not include your exact address.

NOTE: We are exploring the possibility of having a map with vendor locations by zip code or county - this could be helpful for buyers to see the locations of Approved Supplier operations in their areas.

Best Method of Communication for Buyers to reach you

EmailPhoneText MessageCheck all that apply

Products and Seasonality

Produce Plus - Products and Crops by Season

Summer Season Availability:

1. (Produce+) I have products available for New Mexico Grown buyers during the Summer season. Check all that apply.

Summer [June - August]Check all that apply

	Fruits & Vegetables	Nuts	Grains	Legumes	No Products Available
1. (Produce+) I have the following categories of products available for New Mexico Grown buyers during the Summer. Check all that apply.

1. (Produce+) Since "other" was chosen above, please list other produce you have available.

Fall Season Availability:

2. (Produce+) I have products available for New Mexico Grown buyers during the Fall season. Check all that apply.

Fall [September - November]Check all that apply

	Fruits & Vegetables	Nuts	Grains	Legumes	No Products Available
2. (Produce+) I have the following categories of products available for New Mexico Grown buyers during the Fall. Check all that apply.

2. (Produce+) Since "other" was chosen above, please list other produce you have available.

Winter Season Availability:

3. (Produce+) I have products available for New Mexico Grown buyers during the Winter season. Check all that apply.

Winter [December - February]Check all that apply

	Fruits & Vegetables	Nuts	Grains	Legumes	No Products Available
3. (Produce+) I have the following categories of products available for New Mexico Grown buyers during the Winter. Check all that apply.

3. (Produce+) Since "other" was chosen above, please list other produce you have available.

Spring Season Availability:

4. (Produce+) I have products available for New Mexico Grown buyers during the Spring season. Check all that apply.

Spring [March - May]Check all that apply

	Fruits & Vegetables	Nuts	Grains	Legumes	No Products Available
4. (Produce+) I have the following categories of products available for New Mexico Grown buyers during the Fall. Check all that apply.

4. (Produce+) Since "other" was chosen above, please list other produce you have available.

Socially Disadvantaged

Would you classify yourself as a "socially disadvantaged producer"?

The USDA defines a "Socially Disadvantaged Producer" as a producer who is a member of a Socially Disadvantaged Group. A Socially Disadvantaged Group is a group whose members have been subject to discrimination on the basis of race, color, national origin, age, disability, and, where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or a part of an individual's income is derived from any public assistance program. DISCLAIMER: We are asking for this information because it is is important for accessing funding for producers in NM. The data will be aggregated and not include individual producer information.

The USDA defines a "Socially Disadvantaged Producer" as a producer who is a member of a Socially Disadvantaged Group. A Socially Disadvantaged Group is a group whose members have been subject to discrimination on the basis of race, color, national origin, age, disability, and, where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or a part of an individual's income is derived from any public assistance program.

DISCLAIMER: We are asking for this information because it is is important for accessing funding for producers in NM. The data will be aggregated and not include individual producer information. The NMFMA does not agree with the USDA language of "Socially Disadvantaged Producer," and we DO NOT include this publicly when publishing the Approved Supplier List.

Meat Operations

In 500 words or less, tell us your story, how you've been serving your community, a bit about your customers, and more. You may include information about market or sales history, production methods and practices, or marketing language.

(i.e. Vendor History, Description; Marketing language, buyer/customer information, etc.)

Please summarize how your operation ensures traceability of your meat products.

(i.e. Vendor History, Description; Marketing language, etc.)

If you are a hub, distributor, processor, or other type of aggregator, please attach a list of the meat producers from whom your operation purchases for the New Mexico Grown program. This should include the farm/ranch name and the county where the operation is based. If you are an individual producer, you may skip this question.

Unique Operation Characteristics Please check all that apply

Offers certified organic productsProvides grass-fed and grass-finished products Provides pasture-raised products Operation has been in production for less than 5 years Provides worker benefits: living wage, health care, paid time off, bonuses, or other incentives Producer use of climate resilient practices such as: prescribed/ rotational grazing, on-pasture soil health and/or forage improvements, provide wildlife habitat, etc.

Page 4

Multiple Farm Location

Many farmers and ranchers operate on multiple locations. If this applies to you, please specify your primary location of operation, as well as adding details about any additional locations (i.e., city or county name).

Primary Farm Location (physical address)

Primary Farm Location County

Primary Farm Location Zip Code

If you farm in more than one location, please provide those locations here

Farm Food Safety Training

Please confirm which approved training course you attended. For more information on Food Safety Training offered by the NMFMA, please click here.

If you have not completed Farm Food Safety Training, please contact the NMFMA.

Please provide date(s) of approved training course(s), if applicable

Meat Products Each Season

1. (Meat)I have products available for New Mexico Grown buyers during the Summer Season

Summer [June - August]

	Beef	Bison	Lamb/ Mutton	Pork	Jerky	No Products Available
1. (Meat) I have the following types of product available for New Mexico Grown buyers during the Summer. Check all that apply.

2. (Meat) I have products available for New Mexico Grown buyers during the following Fall season

Fall [September - November]

	Beef	Bison	Lamb/ Mutton	Pork	Jerky	No Products Available
2. (Meat) I have the following types of product available for New Mexico Grown buyers during the Fall. Check all that apply.

3. (Meat) I have products available for New Mexico Grown buyers during the Winter season

Winter [December - February]

	Beef	Bison	Lamb/ Mutton	Pork	Jerky	No Products Available
3. (Meat) I have the following types of product available for New Mexico Grown buyers during the Winter. Check all that apply.

4. (Meat) I have products available for New Mexico Grown buyers during the Spring season

Spring [March - May]

	Beef	Bison	Lamb/ Mutton	Pork	Jerky	No Products Available
4. (Meat) I have the following types of product available for New Mexico Grown buyers during the Spring. Check all that apply.

4. (Meat) If "other" or "Jerky" was chosen above, please specify these products you have available. NOTE- Must be beef, bison, pork, or lamb product.

Compliance Attestation

Sourcing I attest that ANY and ALL of the meat products I am selling meet a minimum of 3 out of 4 of the following criteria to be considered locally produced:

1. Animal was born/raised in New Mexico
2. Animal was fed/finished in New Mexico
3. Animal was slaughtered/processed in New Mexico
4. Animal ownership was maintained by a New Mexico producer.

Processing I attest that the product I am selling through the NM Approved Supplier Program has been slaughtered and processed at a Federal Inspected Facility. [Note: ALL boxes below must be checked for application to be accepted]. To learn more about USDA FSIS requirements, please click here.

I understand that the product must be in its original packaging with the USDA FSIS inspection stamp on the packaging from the USDA FSIS inspected processor.I understand that no further processing is allowed without further USDA FSIS inspection.I will provide buyers proof of FSIS certification (packaging, invoice, etc.) alongside a corresponding invoice for administering agency reimbursement.

Distribution I guarantee the safe transportation of product to the end market. This facilitates food safety and quality management throughout the cold-chain distribution process. (Note: Buyers may ask for cold chain documentation upon receipt of product.)

I will ensure that acceptable temperature ranges have been maintained, depending on whether the meat is transported in a fresh or frozen state in temperature controlled trucks. Frozen meat should stay frozen and fresh meat should be held at a temperature of 41°F or below.

Food Hub and Distributor Details

Number of Workers at the Food Hub/Distributor (including owners)

Does your operation source from "Socially Disadvantaged Farmers?"

The USDA defines a "Socially Disadvantaged Farmer" as a farmer who is amember of a Socially Disadvantaged Group. A Socially Disadvantaged Group is agroup whose members have been subject to discrimination on the basis of race,color, national origin, age, disability, and, where applicable, sex, marital status,familial status, parental status, religion, sexual orientation, genetic information,political beliefs, reprisal, or because all or a part of an individual's income isderived from any public assistance program. DISCLAIMER: We are asking for this information because it is is important foraccessing funding for farmers in

Supplier Approval Requirements: Please give an explanation of how your operation approves producers for selling to New Mexico Grown buyers. This should include training requirements, application process, and any additional requirements that show how supplying farms meet Approved Supplier Program food safety requirements.

Does your operation have an in-house food safety training for the producers you work with?

Please provide a link to the curriculum here or information for who to contact about the curriculum and other aspects of the in-house training.

Produce+ File Uploads

Is your farm third-party certified?

Please upload your USDA GAP, Harmonized+ GAP Certificate, Farmers Group Letter of Good Standing (pending USDA Certificate), or equivalent document titled with the business name and date.

Please upload your COMPLETED and UPDATED Farm Risk Assessment or Food Safety Plan, current Farm Map, most recent Water Test results (if using well water for washing hands, cleaning or sanitizing, or washing produce), and Food Safety Training Certificates. If you are a third-party Certified Farm, please upload your Food Safety Plan.

If you need support completing a Farm Risk Assessment, please reach out to the NMFMA by emailing asp@farmersmarketsnm.org.

I understand my Farm Risk Assessment or Food Safety Plan may require a follow up interview or farm visit before program approval, and may require edits suggested by the desk auditor. Desk Auditors will pay particular attention to high-risk items such as sprouts or mushrooms. My timely response to their requests will help to expedite my application process. I understand that my date of submission will be approved on a rolling basis.

Open Ended Questions (Produce+)

What is your strategy for addressing risks associated with water on your farm? (Please be as detailed as possible in your description of irrigation method/process as well as post-harvest handling method/process.) A follow up phone call may be conducted as needed.

Has anything significant about your operation changed in the past year (such as, integrating animals, adding a new farm plot, major changes in products, etc.)? If so, how are you managing any new risks associated with those changes?

What, if any, corrective actions have been taken in the past year to address new risks?

Meat Program File Uploads

Please upload a copy of your current FSIS Distribution License registration application. FSIS 5020-1 Registration of Meat and Poultry Handlers. This is required

Meat Vendors selling through the NM Approved Supplier Program are required to have product liability insurance at a minimum of 1 million dollars. Please upload documentation of your product liability insurance.

Meat vendors must participate in the NMDA Taste the Tradition/Grown with Tradition Logo Program. If you are not currently part of the program, complete and submit a license agreement HERE

Please upload documentation of your participation in NMDA Taste the Tradition/Grown with Tradition Logo Program. This should be the Taste the Tradition/Grown with Tradition certificate you receive from NMDA, or it could be the license agreement application you submitted to NMDA if you haven't yet received your certificate.

Are you a meat processor, hub, distributor, or other type of aggregator?

Please attach a list of the meat producers from whom your operation sources/purchases for the New Mexico Grown program. This should include the farm/ranch name and the county where the operation is based.

FOR RETURNING MEAT VENDORS ONLY

Please provide your USDA FSIS registration number.

Please provide the date of your most recent USDA FSIS inspection. If you haven't yet had an FSIS inspection, please explain.

Please upload current proof of product liability coverage (coverage of a minimum of $1 million is required)

Attestation

I understand that if my FSIS status is suspended or revoked at any time during my participation in the Approved Supplier Program, I am required to inform the NMFMA within 72 hours of suspension or revocation, and I will not be allowed to sell any products to NM Grown buyers until my FSIS status is again in good standing. This applies to temporary or permanent suspension or revocation.

Yes, I understand this requirement and attest to take appropriate action if this type of situation arises.

We are responsible for maintaining compliance with all applicable federal, state, and municipal regulations. We are responsible for upholding applicable FSMA law and maintaining proper documentation and certifications.

Yes, I understand this requirement and attest to take appropriate action if this type of situation arises.

We are responsible for the safety and integrity of the food that we produce and sell, regardless of FSMA status. We are responsible for ensuring our product is in compliance with all applicable labeling laws. ASP is not responsible for our enterprise’s regulatory compliance, policies or record keeping.

Yes, I understand this requirement and attest to take appropriate action if this type of situation arises.

We understand, pending regulatory status, that we may be required to maintain a recall plan and conduct annual mock recalls. Regardless of our regulatory status, we understand it is strongly recommended to maintain a recall plan and conduct annual mock recalls. If there is a recall connected to my product, we may:

Be subject to additional review and/or inspection by the regulating agency pertaining to the productExperience liability, fines, civil suit(s), and/or criminal charges.

We guarantee that in the event of a significant food safety issue, ASP will be informed as soon as possible. This includes reporting any issue at hand, the severity, details on the affected product lots, and any recalls. We will send ASP updated Food Safety documents in the case of significant changes including, but not limited to, physical location, production/co-packing location, product offerings, or related systems within 30 days of implementation.

Yes, I understand this requirement and attest to take appropriate action if this type of situation arises.

Food Hub File Uploads

Is your operation third-party certified?

Please upload your USDA GAP, Harmonized+ GAP Certificate, Fresh Systems Letter Good Standing (pending USDA Certificate), or equivalent document titled with the business name and date.

If you do not yet have certification but are working towards it, please upload a status update on the certification process (for example: progress to date, remaining steps, when certification is expected) as well as a current risk assessment or food safety plan for the operation. If your operation will be in its 1st, 2nd, or 3rd year of New Mexico Grown, please upload your COMPLETED Risk Assessment or Food Safety Plan or HGAP+, GMP, or equivalent certification, titled with business name and date.If you don't know what year you started selling to the New Mexico Grown program, please contact Bryan Crawford-Garrett, bryan@farmersmarketsnm.org

Please attach a list of the producers from whom your operation purchases for the New Mexico Grown program. This should include the farm name and the county where the operation is based. Please include any regional producers you work with who could be sourced from for sales to food bank buyers. Include farm name, county and state for the regional producers.

Please upload your complete FOOD SAFETY PLAN here titled with business name and date. Please upload all food safety documentation relevant your operation. (For Hubs: This should include all SOP's, all record keeping logs, Maps, and training records, etc.) (For distributors: This should include SOP's for aggregation and transportation (ie. cold cold), Cleaning/Sanitizing logs for all infrastructure (vehicles, coolers. storage), worker training records.

Please upload all food safety documentation relevant your operation. (For Hubs: This should include all SOP's, record keeping logs, Maps, and training records, etc.) (For distributors: This should include SOP's for aggregation and transportation (ie. cold cold), Cleaning/Sanitizing logs for all infrstructure (vehicles, coolers. storage), and worker training records.

Acknowledgement

By checking this box, I affirm that I will continue to follow all food safety protocols outlined in my Risk Assessment, and continue to update my Risk Assessment, SOPs, and other records to reflect any new food safety risks that should arise in my operation. In understand that as an Approved Supplier, I am required to allow farm visits upon request from reviewers or buyers.

I understand that I need to re-apply to the Approved Supplier Program every year, as well as make updates to my Risk Assessment on an as-needed basis in order to participate.

By completing this application and typing my name below I am formally attesting to the fact that all answers to the above questions are true and will provide evidence to verify upon request. Please type your name and the date below.

Apple (Red Delicious, Granny Smith, Golden Delicious, Gala, Heirloom, Other)	Apple Sauce
Apricot	Arugula
Ash, Cedar/ Juniper	Asparagus
Beans, Dried (Pinto, Anasazi, Bolita, Tepary, etc.)	Beets
Bell Peppers (Green, Red, Yellow, Lunchbox)	Berries (Blackberries, Strawberries, Raspberries, Other Specialty Berries)
Bok Choy	Broccoli
Cabbage	Carrots
Celery	Chard
Cherries	Chile, Green, Dried or Ground
Chile, Green, Fresh	Chile, Green, Frozen
Chile, Red Dried or Ground	Chile, Red Frozen
Chile, Red Pods	Chile, Red Puree
Chile, Red Roasted	Chile, Other
Corn Kernels, Dried	Corn, Chicos
Corn, Posole (Dried)	Corn, Posole (Frozen)
Corn, Specialty (Heirloom or Other Specialty Varieties)	Corn, Sweet (Bicolor, yellow, white)
Corn, Other	Cornmeal (Atole, Blue, Yellow, White)
Cucumber	Dehydrated or Dried Fruits and/or Vegetables
Eggplant	Flour (Blue Corn, Winter Wheat, Other)
Garlic	Grapes
Green Beans	Herbs
Honey	Juice (Apple, Other Fruit, Vegetable)
Kale	Kohlrabi
Lettuce (Butterhead, Green, Red Leaf, Romaine, Specialty (endive, escarole, raddicio)	Lettuce, Salad Mix
Melons (Cantaloupes, Crenshaw, Honeydew, Honeyloupe, Muskmelon, Watermelon)	Microgreens
Mushrooms, White Button	Mustard Greens
Nectarines	Nut, Peanut
Nut, Pecan	Nut, Piñon
Nut, Pistachios	Nut, Other
Okra	Onions, Green
Onions, Red, Yellow, White	Onions, Spring
Peaches	Pears
Peas (Snap, Snow)	Peppers (Jalapeños, Padrona, Poblano, Serrano, Shishito)
Plouts	Plums
Potatoes (Russet, Yukon Gold, Fingerling, Creamer, Waxy, etc.)	Potatoes, Sweet
Pumpkins	Radishes (Daikon, red, mixed, black, watermelon, French, etc.)
Rhubarb	Rutabaga
Shallots	Spinach
Sprouts (Alfalfa, Pea Shoots, Sunflower)	Squash, Summer
Squash, Winter	Squash, Zucchini
Sumac	Sunchokes
Tea, Dried (All Varieties)	Tomatillo
Tomato, Large (Red, Slicer, Roma, Other)	Tomato, Small (Cherry, Grape, Mixed)
Tomato, Specialty (Heirloom, Other Varieties)	Turnip
Other

Apple (Red Delicious, Granny Smith, Golden Delicious, Gala, Heirloom, Other)	Apple Sauce
Apricot	Arugula
Ash, Cedar/ Juniper	Asparagus
Beans, Dried (Pinto, Anasazi, Bolita, Tepary, etc.)	Beets
Bell Peppers (Green, Red, Yellow, Lunchbox)	Berries (Blackberries, Strawberries, Raspberries, Other Specialty Berries)
Bok Choy	Broccoli
Cabbage	Carrots
Celery	Chard
Cherries	Chile, Green, Dried or Ground
Chile, Green, Fresh	Chile, Green, Frozen
Chile, Red Dried or Ground	Chile, Red Frozen
Chile, Red Pods	Chile, Red Puree
Chile, Red Roasted	Chile, Other
Corn Kernels, Dried	Corn, Chicos
Corn, Posole (Dried)	Corn, Posole (Frozen)
Corn, Specialty (Heirloom or Other Specialty Varieties)	Corn, Sweet (Bicolor, yellow, white)
Corn, Other	Cornmeal (Atole, Blue, Yellow, White)
Cucumber	Dehydrated or Dried Fruits and/or Vegetables
Eggplant	Flour (Blue Corn, Winter Wheat, Other)
Garlic	Grapes
Green Beans	Herbs
Honey	Juice (Apple, Other Fruit, Vegetable)
Kale	Kohlrabi
Lettuce (Butterhead, Green, Red Leaf, Romaine, Specialty (endive, escarole, raddicio)	Lettuce, Salad Mix
Melons (Cantaloupes, Crenshaw, Honeydew, Honeyloupe, Muskmelon, Watermelon)	Microgreens
Mushrooms, White Button	Mustard Greens
Nectarines	Nut, Peanut
Nut, Pecan	Nut, Piñon
Nut, Pistachios	Nut, Other
Okra	Onions, Green
Onions, Red, Yellow, White	Onions, Spring
Peaches	Pears
Peas (Snap, Snow)	Peppers (Jalapeños, Padrona, Poblano, Serrano, Shishito)
Plouts	Plums
Potatoes (Russet, Yukon Gold, Fingerling, Creamer, Waxy, etc.)	Potatoes, Sweet
Pumpkins	Radishes (Daikon, red, mixed, black, watermelon, French, etc.)
Rhubarb	Rutabaga
Shallots	Spinach
Sprouts (Alfalfa, Pea Shoots, Sunflower)	Squash, Summer
Squash, Winter	Squash, Zucchini
Sumac	Sunchokes
Tea, Dried (All Varieties)	Tomatillo
Tomato, Large (Red, Slicer, Roma, Other)	Tomato, Small (Cherry, Grape, Mixed)
Tomato, Specialty (Heirloom, Other Varieties)	Turnip
Other

Apple (Red Delicious, Granny Smith, Golden Delicious, Gala, Heirloom, Other)	Apple Sauce
Apricot	Arugula
Ash, Cedar/ Juniper	Asparagus
Beans, Dried (Pinto, Anasazi, Bolita, Tepary, etc.)	Beets
Bell Peppers (Green, Red, Yellow, Lunchbox)	Berries (Blackberries, Strawberries, Raspberries, Other Specialty Berries)
Bok Choy	Broccoli
Cabbage	Carrots
Celery	Chard
Cherries	Chile, Green, Dried or Ground
Chile, Green, Fresh	Chile, Green, Frozen
Chile, Red Dried or Ground	Chile, Red Frozen
Chile, Red Pods	Chile, Red Puree
Chile, Red Roasted	Chile, Other
Corn Kernels, Dried	Corn, Chicos
Corn, Posole (Dried)	Corn, Posole (Frozen)
Corn, Specialty (Heirloom or Other Specialty Varieties)	Corn, Sweet (Bicolor, yellow, white)
Corn, Other	Cornmeal (Atole, Blue, Yellow, White)
Cucumber	Dehydrated or Dried Fruits and/or Vegetables
Eggplant	Flour (Blue Corn, Winter Wheat, Other)
Garlic	Grapes
Green Beans	Herbs
Honey	Juice (Apple, Other Fruit, Vegetable)
Kale	Kohlrabi
Lettuce (Butterhead, Green, Red Leaf, Romaine, Specialty (endive, escarole, raddicio)	Lettuce, Salad Mix
Melons (Cantaloupes, Crenshaw, Honeydew, Honeyloupe, Muskmelon, Watermelon)	Microgreens
Mushrooms, White Button	Mustard Greens
Nectarines	Nut, Peanut
Nut, Pecan	Nut, Piñon
Nut, Pistachios	Nut, Other
Okra	Onions, Green
Onions, Red, Yellow, White	Onions, Spring
Peaches	Pears
Peas (Snap, Snow)	Peppers (Jalapeños, Padrona, Poblano, Serrano, Shishito)
Plouts	Plums
Potatoes (Russet, Yukon Gold, Fingerling, Creamer, Waxy, etc.)	Potatoes, Sweet
Pumpkins	Radishes (Daikon, red, mixed, black, watermelon, French, etc.)
Rhubarb	Rutabaga
Shallots	Spinach
Sprouts (Alfalfa, Pea Shoots, Sunflower)	Squash, Summer
Squash, Winter	Squash, Zucchini
Sumac	Sunchokes
Tea, Dried (All Varieties)	Tomatillo
Tomato, Large (Red, Slicer, Roma, Other)	Tomato, Small (Cherry, Grape, Mixed)
Tomato, Specialty (Heirloom, Other Varieties)	Turnip
Other

Apple (Red Delicious, Granny Smith, Golden Delicious, Gala, Heirloom, Other)	Apple Sauce
Apricot	Arugula
Ash, Cedar/ Juniper	Asparagus
Beans, Dried (Pinto, Anasazi, Bolita, Tepary, etc.)	Beets
Bell Peppers (Green, Red, Yellow, Lunchbox)	Berries (Blackberries, Strawberries, Raspberries, Other Specialty Berries)
Bok Choy	Broccoli
Cabbage	Carrots
Celery	Chard
Cherries	Chile, Green, Dried or Ground
Chile, Green, Fresh	Chile, Green, Frozen
Chile, Red Dried or Ground	Chile, Red Frozen
Chile, Red Pods	Chile, Red Puree
Chile, Red Roasted	Chile, Other
Corn Kernels, Dried	Corn, Chicos
Corn, Posole (Dried)	Corn, Posole (Frozen)
Corn, Specialty (Heirloom or Other Specialty Varieties)	Corn, Sweet (Bicolor, yellow, white)
Corn, Other	Cornmeal (Atole, Blue, Yellow, White)
Cucumber	Dehydrated or Dried Fruits and/or Vegetables
Eggplant	Flour (Blue Corn, Winter Wheat, Other)
Garlic	Grapes
Green Beans	Herbs
Honey	Juice (Apple, Other Fruit, Vegetable)
Kale	Kohlrabi
Lettuce (Butterhead, Green, Red Leaf, Romaine, Specialty (endive, escarole, raddicio)	Lettuce, Salad Mix
Melons (Cantaloupes, Crenshaw, Honeydew, Honeyloupe, Muskmelon, Watermelon)	Microgreens
Mushrooms, White Button	Mustard Greens
Nectarines	Nut, Peanut
Nut, Pecan	Nut, Piñon
Nut, Pistachios	Nut, Other
Okra	Onions, Green
Onions, Red, Yellow, White	Onions, Spring
Peaches	Pears
Peas (Snap, Snow)	Peppers (Jalapeños, Padrona, Poblano, Serrano, Shishito)
Plouts	Plums
Potatoes (Russet, Yukon Gold, Fingerling, Creamer, Waxy, etc.)	Potatoes, Sweet
Pumpkins	Radishes (Daikon, red, mixed, black, watermelon, French, etc.)
Rhubarb	Rutabaga
Shallots	Spinach
Sprouts (Alfalfa, Pea Shoots, Sunflower)	Squash, Summer
Squash, Winter	Squash, Zucchini
Sumac	Sunchokes
Tea, Dried (All Varieties)	Tomatillo
Tomato, Large (Red, Slicer, Roma, Other)	Tomato, Small (Cherry, Grape, Mixed)
Tomato, Specialty (Heirloom, Other Varieties)	Turnip
Other

Beef, Brisket	Beef, Chuck
Beef, Flank/Skirt	Beef, Ground
Beef, Prime Cuts	Beef, Offal
Beef, Rib	Beef, Round
Beef, Shank	Beef, Stew Meat
Bison, Brisket	Bison, Chuck
Bison, Flank/Skirt	Bison, Ground
Bison, Prime Cuts	Bison, Offal
Bison, Rib	Bison, Round
Bison, Shank	Bison, Stew Meat
Lamb/Mutton, Ground	Lamb/Mutton, Flank
Lamb/Mutton, Leg	Lamb/Mutton, Offal
Lamb/Mutton, Rib	Lamb/Mutton, Shoulder
Lamb/Mutton, Stew Meat	Lamb/Mutton, Shank
Lamb/Mutton, Whole or Primal	Pork, Belly
Pork, Ground	Pork, Ham/Rump
Pork, Head, jowel, neck	Pork, Hocks
Pork, Loin/sirloin	Pork, Offal
Pork, Ribs	Pork, Shoulder
Pork, Sausage	Pork, Stew Meat
Jerky, Multiple Varieties	Other