Sun. May 31, 2015
Permaculture for the Home Gardener, Increasing yields while reducing work!
Time: 12 pm —2 pm
Instructor: Jeremiah Kidd
Location: 3229 Rodeo Road (Rodeo Grounds/Large Annex building Master Gardener classroom) CLASS IS NOW FULL
Jeremiah will talk about Permaculture and cover perennials and guilds and unusual plants in the edible landscape.
HERE ARE the 2 HANDOUTS FOR THE CLASS THAT HE WILL TALK ABOUT:
WHAT IS PERMACULTURE?
ESSENCE OF PERMACULTURE
Jeremiah Kidd, owner of San Isidro Permaculture, has extensive expertise in the design and development of highly productive and beautiful edible landscapes. His edible landscapes incorporate edible annuals, herbs, flowers, medicinals and vegetables as well as perennials, shrubs and trees.
$5.00 donation suggested.
Become a 2015 Member for only $35 – includes all classes and tour. TAX DEDUCTIBLE!
The Biodynamics class was great! Biodynamics is a spiritual-ethical-ecological approach to agriculture, food production and nutrition, and a potent force for change worldwide. Poki talked about the ecological approach and showed us his barrel compost he makes and how to do it and the practical side of applying Biodynamic products and principles to his compost and soil, while Dominique talked more about the spiritual side of what Biodynamics represents.
We got a planting calendar page for the month and many handouts on the basics of Biodynamics. Then we went out to the fields to learn more. Biodynamics is so much more than just growing food.
Here are links to the handouts and resources:
BIODYNAMIC ASSOCIATION: www.biodynamics.com
12 ways to Learn More about Biodynamics:
Stella Datura-Biodynamic Planting Calender
JOSEPHINE PORTER INSTITUTE: (to buy preparations and literature)
BIODYNAMIC FARMING AND REPARATIONS: (free 20 page doc from ATTRA)
PFEIFFER CENTER: (training and workshops)
RUDOLF STEINER ARCHIVES: (free downloads-please donate)
PURCHASING BIODYNAMIC COMPOST LOCALLY:
Eight lectures given 1922-23 by Rudolf Steiner (free download)
Culture & Horticulture by Wolf D. Storl
Gardening for Life by Maria Thun
2016 North American Biodynamic Conference
November 16-20, 2016
Santa Fe Community Convention Center in Santa Fe, New Mexico
It’s not too late to sign up for this class on this coming Sunday!
Sun. May 17
Basics of Biodynamics
Time: 1 pm —3 pm
Instructors: Poki Pottin & Dominique Pozo
Location: Gaia Gardens-2255 Paseo de los Chamisos • Santa Fe
Come learn the basics of using biodynamics in your garden. Biodynamic farmers strive to create a diversified, balanced garden ecosystem that generates health and fertility as much as possible from within the farm itself. Poki will explain the principles of biodynamics and show you how to apply it to your gardens.
Help keep this class free! Become a 2015 Member for only $35 – includes all classes and tour. TAX DEDUCTIBLE!
Here is a picture of Alessandra’s feta cheese from last Home Grown New Mexico’s Sunday’s cheese class. Diane Pratt and Alessandra Haines did a wonderful job prepping and presenting how to make these 2 great cheeses. Diane did the chèvre cheese and showed people how to make different flavors while Alessandra showed how to make feta cheese which takes longer. Everyone got to taste both cheeses (and different flavors of chèvre) on Diane’s freshly baked home-made bread and take home some chèvre curds to finish off at home. Hats off to both instructors for a great class! Many thanks!
Don’t be caught off guard if you’ve already planted, even cool season crops are in danger with the cold nights coming. To protect your plants, put row cover over them at night. It will add between 4-6°F protection and may help them endure the cold. You can get row cover at Agua Fria, Plants of the Southwest and Paynes Nurseries.
Here is the temperature (lows) forecast for the next 5 nights:
Tomorrow night-Thursday 26°F
What is chitting potatoes? Why do we want to chit potatoes? Basically it is ‘prespouting’ the potato ‘seeds’ to force healthy new sprouts before you plant the them. It will knock off a couple of weeks to harvest time so you’ll get be able to harvest sooner. Potato seeds are not seeds at all but the actual small potatoes. We keep potatoes we want to eat in the dark so they won’t turn green and quite often they start to develop smaller flimsy white sprouts while in the dark but what you want is thicker healthier sprouts that are either green or purple. If you missed the opportunity to chit the potatoes, it’s ok to just plant them when the time is right. This year I’m growing fingerlings-French fingerlings.
Here’s how to ‘chit ‘ them (sounds southern doesn’t it?!)
1. Get a couple of egg cartons so you can stand the potatoes with the pointed side down. The blunt side generally produces more sprouts so keep that side up. The egg cartons make it easy to support them this way. Sometimes there is no pointy side which you should then just look at your potato and put the side with the most ‘eyes’ or sprouts up.
2. Put them in a cool space that gets good indirect light in your house and they will develop thick sprouts in 2-4 weeks instead of those flimsy one that grow in the dark.
3. Plant them outdoors when the soil is 50°F or warmer. Use a compost therometer to see how warm the soil temperature is. There are many ways to plant potatoes which you can research on the net but if you plant in a bed, dig a deep trench about 10 inches deep in heavily amended fluffy soil.
4. Place the presprouted (or chitted) potatoes with the sprouts up-the sprouts become the leaves, not sideways and bury them 4 inches deep depending on the size of the potato. BE CAREFUL NOT TO BREAK OFF THE SPROUTS. Spacing them 12 inches apart and rows 12-24 inches apart.
5. After the leaves come up, start filling more dirt around the plants till they are almost covered. Bury the whole plant-leaves and all except leaving the top 3 inches of plant exposed. Continue doing this every time they get about 6 more inches tall Basically till you run out of soil. The potatoes will grow up above the potato seeds in the dirt above it. Below the potato seed the roots will grow for the plant.
6. You should see sprouts/leaves come up through the dirt in a couple of weeks. If it is still freezing at night, I will cover the plants with row cover.
7. Potatoes will start producing tubers when they flower.
8. Fingerling potatoes should be ready to harvest when the plants die back in about 90 days. Other potatoes may take less time or more. Leave them in the ground 2 weeks to harden off before harvesting. In fact, you can leave them in the ground until just before a hard freeze happens. That way you can harvest a few as you go and the rest in late fall. Don’t leave in over winter.
For more information on growing and buying good potato seed go to: http://www.irisheyesgardenseeds.com/growers10.php
Here is the first cheesemaking class of this 2015!! We had so many wait-listed to get into this class last year that we decided to offer it again and show you how to make Feta cheese as well. So you get 2 classes in one. Everyone takes home a little bit, so sign up now before the class is full!
Sun. April 19
Cheesemaking-Greek Feta and French Chèvre!
Learn to make Feta and Chevre cheese using goat’s milk
Time: 12 pm-2 pm
Instructors: Diane Pratt & Alessandra Haines
Location: 3229 Rodeo Road (Rodeo Grounds/Large Annex building Master Gardener classroom)
Cost: $5 donation
Space is limited to 25 people- register now!!
SORRY CLASS IS FULL. CHECK OUT OUR MOZARELLA CHEESEMAKING CLASS ON AUGUST 16. It’s in the top menu bar under ‘2015 HOMEGROWN CLASSES/EVENTS’ snd scroll down to August to find it and sign up early!
Learn how to make feta cheese so you can do it at home! Diane and Allesandra will show you how to do this delicious and easy to make cheese.
Feta is first recorded in the Byzantine Empire and was associated specifically with Crete. Traditionally, feta has been made by peasants in all of Greece from sheep’s milk, although goat’s milk has been used in more recent times. Feta is used as a table cheese, as well as in salads and pastries.
Learn how to make Chèvre goat cheese as well. Many people were wait listed for this class last year so we are offering it again. In France and Italy goat cheese goes back hundreds of years and it is no less popular today. In the New World, Laura Chenel introduced her version of fresh goat cheeses to Alice Waters at Chez Panisse in Berkeley. Chèvre, the French term for goat, has come to mean mild, fresh goat cheese in the United States.
Come learn how to make these 2 great goat cheeses in one class!
Diane and Allesandra have been milking goats and making their own goat cheese for over 20 years. They belong to 2 different goat tending Co-ops and milk their goats once a week. They use fresh goats milk to produce delicious chèvre, ricotta, feta and other artisan cheeses for their family and friends.
Become a 2015 Member for only $35 – includes all classes, potlucks and tour. TAX DEDUCTIBLE!