New Mexico Farmer Innovation Program
June 2, 2026
The New Mexico Farmer Innovation Program (NMFIP) is a program of Farm to Table which provides outreach, education and technical assistance for farmers interested in developing or expanding their operations, and looking for new market opportunities. Our efforts help to raise awareness about local, state and federal USDA programs and resources. Additionally, we help producers enroll in USDA programs, which will support increased supply chain resiliency in local food systems by improving the sustainability and long-term viability of their farms. The goals of Farm to Table through the New Mexico Farmer Innovation Program are to provide assistance through direct outreach, technical assistance, training programs, financial assistance, and to increase marketing opportunities.
We partner in multiple ways with funders, the USDA and like minded organizations such as the New Mexico Farmers Marketing Association and the New Mexico Grown Coalition, and agencies such as the NM Department of Agriculture and the Economic Development Department’s Healthy Food Financing Program, to collectively evolve and offer opportunities for the farmers and ranchers we work with and those who are looking for resources and programs to support their businesses.
This post highlights the New Mexico Farmer Innovation Program and provides an overview of the USDA Office of Urban Agriculture and Innovative Production.
USDA’S Office of Urban Ag and Innovative Production
What is Innovative Production?
USDA defines innovative production as a diverse and dynamic area of agriculture, including indoor controlled environment agriculture, rooftop farms, outdoor vertical production, green walls, high-tech vertical farms, greenhouses, and hydroponic, aeroponic, or aquaponic farms. These operations are creating new and better markets, enhancing the competitiveness of specialty crops, and creating economic opportunities for the next generation of agricultural producers. They also support climate resilient food systems by extending the growing season, conserving water, and providing local and regional food options.
USDA’s Office of Urban Agriculture and Innovative Production (OUAIP) is a one-stop-shop for urban and innovative producers. To streamline the USDA experience, OUAIP has created a consolidated place for producers to find resources that fit their business model. Rather than trying to determine if a program designed to fit grain bins can fit hydroponics, USDA has taken the initiative to make sure programs relevant to innovative producers are listed in one spot.
OUAIP is funded through the appropriations process. Each year the the President provides a budget to Congress outlining the funding needed to run the Executive Branch. The Appropriations Committees in both chambers consider this budget and draft their own. On an annual basis, Congress must pass appropriations to fund the federal government.
How Has New Mexico Used the Office of Urban Agriculture and Innovative Production?
Farm to Table’s New Mexico Farmer Innovation Program Micro-Grant program is designed to support smaller food producers and help them gain greater capacity in the New Mexico marketplace. The goal of this grant program is to improve access to healthy food in urban markets, Tribal communities, and small towns across New Mexico. The grants are competitive, with no match required, and are awarded in amounts of up to $20,000 based on eligibility and merit, per project.
- In May 2024, NMFIP received 65 applications in our first Micro-Grant cycle. The beneficiaries were 14 farms from nine counties, a total of $102,778. Funding for the Micro-Grant is supported by Farm to Table’s Cooperative Agreement with USDA’s OUAIP.
- In 2025, the program received 72 Micro-Grant applications from 15 counties across New Mexico with a total request of$1,209,245.33. This not only shows a need for this type of work in New Mexico but growing interest in expanding market access. Twelve awardees were selected by the Advisory Committee.
New Mexico Farmer Innovation Program Rural/Tribal Grants
In 2025, Farm to Table obtained additional private funding for Micro-Grants to Tribal and rural farmers. These competitive, one‑time grants support short‑term projects that advance regenerative agriculture, water and energy conservation, and climate change mitigation in rural and Tribal communities. These micro‑grants help producers implement practical, climate‑smart solutions that strengthen local food systems and increase access to healthy, culturally-relevant food.
In January of 2026, Farm to Table opened up the first cycle of Rural/Tribal Micro-Grant to award $53,000 in Micro-Grants. The Committee awarded six farms/ranches a Micro-Grant for the following projects:
- A high‑desert demonstration farm installing a grey water irrigation system, edible windbreaks, and perennial food systems to conserve water and reduce erosion. The project will divert approximately 5,000 gallons of household grey water annually into food production and culminate in a hands-on workshop for community members.
- A regenerative sheep operation purchasing mobile corrals to reduce animal stress, improve halal and USDA meat quality, and expand targeted grazing on leased lands lacking infrastructure. The project strengthens grassland restoration and supports culturally important halal meat production.
- A small farm expanding organic vegetable and pasture‑raised egg production using no‑till methods, onsite composting, drip irrigation, and low tunnels. The project will triple vegetable bed space, grow a flock of 60 heritage hens, and model climate‑resilient agriculture in a high‑altitude, water‑limited region.
A Navajo Nation farm implementing regenerative practices across 18 fields, including soil testing, crop rotation, cover crops, and composting. The project will track soil health improvements, increase yields, and host a public field day to encourage adoption of sustainable farming practices. - Diné‑led nonprofit developing the Eastern Agency Producers’ Network to increase local food production in communities where over “76% of residents experience food insecurity.” The project provides technical and financial support to growers and teaches climate‑smart practices such as rainwater harvesting, mulching, composting, and no‑till growing.
- A rural farm expanding hydroponic production and constructing a climate‑battery mini‑greenhouse to extend the growing season. The project increases access to fresh produce in an under-served community and builds long‑term resilience to drought.
FTT will be opening the second cycle of Rural/Tribal Micro-Grant in the Summer of 2026, with a total of $53,000 available for awards.
Spotlight on New Mexico Farmer Innovation Program Rural/Tribal Grants
In May, the Farm to Table team visited Brazos Farms, Los Ojos, New Mexico. The Brazos Farms is one of Farm to Table’s NM Farmer Innovation Program rural grantees. Farm owner Joysree Aubrey welcomed the Farm to Table crew to her operation and shared the challenges and rewards of growing produce for her community in Northwestern New Mexico. Brazos Farms prides itself in blending traditional practices with modern day technology.
Through the Farm to Table NM Farmer Innovation Micro-Grant, Joysree will be expanding her operation to include additional hydroponic equipment. Not only will this allow her to produce more food but it will also aide in extending the growing season, allowing her to provide fresh producer earlier in the spring and later into the fall.
This farm is one of the projects funded through the Farmer Innovation Program. Stay tuned for more stories from Farm to Table’s grantees.
Strengthening New Mexico’s Local Food System
Farm to Table’s mission is to build a local, healthy, equitable and sustainable food system through education and advocacy. The 2026 Micro‑Grant recipients embody this mission by expanding climate‑resilient food production, preserving agricultural heritage, and increasing access to fresh, healthy food across New Mexico. These projects show what’s possible when we invest directly in farmers, ranchers, and community‑based food producers. Their innovation and leadership are essential to building a more resilient future.