Community Calendar

2019  SANTA FE Community Calendar

Below are community events put on by other organizations who we are friends with or events by us, Home Grown New Mexico. Please check back as more community events are added often. The events in red are Homegrown New Mexico events/classes

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MARCH

Saturday, March 14th
1 pm–4 pm

Seed Library Kickoff-CANCELLED
Come to the Seed Library Kickoff-Seed Swap, Movie, Kid Activities
This is their Seed exchange but is NOT Home Grown New Mexico’s Seed Exchange which is on March 18.

Location: Southside Seed Library • 6599 Jaguar Drive
Fee: FREE!

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Wednesday, March 18th
 4 pm to 6 pm-CANCELLED DUE TO CORONA VIRUS
Home Grown New Mexico Seed Exchange-FREE

Get ready for the new gardening season! If you are looking for free seeds for your vegetable, herb or flower garden or have some seeds to share, start off this new gardening season with us at the Santa Fe Seed Exchange. This year, Home Grown New Mexico’s Seed Exchange is back at Frenchy’s Barn.

Location: Frenchy’s Barn at Frenchy’s Park • 2001 Agua Fria • Santa Fe, NM Fee: FREE for everyone! No need to sign up-just show up!

The Santa Fe Master Gardenerswill be at the event with a table for gardening questions and will have handouts.

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Sunday, March 22nd
4 to 6 pm-CANCELLED DUE TO CORONA VIRUS
Spring Fling Potluck and Class Events Intro-FREE!
Come to our Spring Fling Potluck and find out what Home Grown New Mexico classes and events are being held in 2020. Please bring a dish. Jannine Cabossel, the Tomato Lady, will go over the class schedule.

Location: Chrysalis Nutraceuticals: 130 Siringo Road, Suite 103 • Santa Fe, NM Fee: FREE for everyone! No need to sign up-just show up!

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Sunday, March 29th
12 noon to 2 pm-CANCELLED DUE TO CORONA VIRUS
Tsukemono Pickling Workshop
Tsukemono are preserved vegetables that are pickled in salt, miso, shoyu, vinegar etc. They come in great varieties and forms and provide accent to meals. You don’t see a Japanese meal without tsukemono. In this workshop, varieties of tsukemono will be introduced, and there will be a demonstration of three types of tsukemono—lacto-fermented nappa pickles, amazake (sweet koji paste) pickles and miso pickles. This is different than a regular pickling class-way more exciting!

Sadewic was born and grew up in rural setting in southern Japan. After exploring different diets, she is incorporating all the lessons she learned and teaching Nourishing Traditional Japanese Cooking Classes at her little kitchen, focusing on fermentation. In 2017, she became a Certified Koji Professional and has been sharing the wisdom of her tradition with the community.
Instructor: Nao Sadewic
Location: Chrysalis Nutraceuticals: 130 Siringo Road, Suite 103 • Santa Fe
Fee: $5 for members/$20 for non-member
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Sunday, April 5th
12 noon to 2 pm
Recycled Water and Wicking Beds-CANCELLED DUE TO CORONA VIRUS
Richard Jennings of Water Management Associates is the state of New Mexico’s leading water management expert. He specializes in water conservation techniques, active and passive water harvesting systems, effluent recycling, septic systems, and landscape ecology.

In addition to his day job, Richard has an extensive garden and greenhouse that utilizes wicking beds. He is also working on a solar thermal water heating project. This is a great opportunity to see several innovative water management techniques and meet a real expert in the field. Bring your questions and project ideas!
Instructor: Richard Jennings of Water Management Associates
Location: Richard’s property: 30 Camino Sudeste • Santa Fe, NM
Fee: $5 for members/$20 for non-member
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Sunday, April 26th
12 noon to 2 pm-CANCELLED DUE TO CORONA VIRUS
Wake up! Get Your Garden Ready For Spring
Jannine Cabossel, The Tomato Lady, will show you how to prepare for the upcoming veggie gardening season. Come learn how to garden in our harsh enviroment. Give youself the ability to grow vegetables year round with these gardening tips!

Instructor: Jannine Cabossel/Tomato Lady
Location: Jannine’s mini-farm • 56 Coyote Crossing • Santa Fe, NM
Fee: $5 for members/$20 for non-members
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Sunday, April 26, 2020
noon – 2:00 pm-CANCELLED DUE TO CORONA VIRUS

Join Slow Food Santa Fe
A Taste of the Tewa World

Come and enjoy a foraged pueblo meal, Taste of the Tewa World, at the Santa Clara Pueblo using traditional foods and methods prepared by native Chef Ray Naranjo.
Chef Naranjo anticipates seven courses, reflecting seven generations of Tewa peoples, and three environments of the Tewa world ­­– the Rio Grande Valley, pinon and sage brush plains and the alpine regions of the Ku Sang Ping (Sangre De Cristo mountains) and the Tsikumu Ping (Jemez Mountains). Chef Naranjo’s food preparation methods will incorporate harvest locations as he prepares foods using the elements of their harvest locales: ingredients harvested underground will be cooked underground, ingredients found in water will be cooked with water, and hot air will be used in preparation of foods harvested above ground.
Directions to the venue at the Santa Clara Pueblo, about 30 miles north of Santa Fe, will be provided to registrants shortly before the event.
Tickets $65 plus
Eventbrite handling fee.
To purchase tickets
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Sunday, May 3rd
12 noon to 2 pm-CANCELLED DUE TO CORONA VIRUS
Leaf & Hive Brew Tour & Demo/Jun & Kombucha Making
Leaf & Hive Brew is now offering its unique Honey Brew probiotic alchoholic beverages to Santa Fe. Unlike regular kombucha, Andrew and Fred Lucas ferment their Jun beverages from green tea and/or oolong, with honey and add flavors such as ginger, hibiscus, and botanicals. The result is like a delicious sparkling mead! This is a rare opportunity to learn about this ancient brew and tour the facility. Afterward, we’ll participate in a tasting of what they have on hand in their taproom. Come thirsty! Only 21 years of age and older.

Location: 1208 Mercantile Rd. • Santa Fe, NM
Fee: $10, for members/$20 for non-members

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Sunday, May 17th
12 noon to 3 pm-CANCELLED DUE TO CORONA VIRUS
Cheesemaking-Buratta-NEW!
Hands on-learn how to make a soft, creamy Buratta cheese. Traditionally, Buratta has been made in Italy from cow or sheep’s milk. Each participant will make the cheese and take some home.

Instructor: Diane Pratt
Location: Steve and Alessandra Haines house: 52 Mansion Drive • Santa Fe, NM
Fee: $20 for members and $25 for non-members Hands-on: limited to 12 people-Waiting list will be available.

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Sunday, June 14th
12 noon to 2 pm
Hypertufa Planter Workshop & Demo
Get ready for spring planting with these easy to make and durable plant pots that will look great in your garden and last for years. These rock like pots are wonderful for displaying rock-garden plants. They look like stone, but weigh less and can take whatever shape you want.

Instructor: Bob Zimmerman and Chris Salem
Location: Jannine Cabossel’s mini-farm: 56 Coyote Crossing • Santa Fe
Fee: $5 for members/$20 for non-members
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Sunday, June 28th
12 noon to 3 pm
Lunch in the Field
Join the Rio Grande Grain team to tour and LEARN about the 2020 ancient and heirloom grain trials at Mergirl Gardens in La Villita, NM. This season we have 20 varieties of wheats, ryes, spelt and barleys being trialed. After the field tour enjoy a four course GRAIN BASED LUNCH featuring many of the grains we have been working with in the kitchen and in the field. The vegetarian lunch will be prepared by our grain team: Ron Boyd, Christine Salem, Deborah Madison, Diane Pratt, Jody Pugh, Hal Bogart and Alessandra Haines.

Location: La Villita, NM (North of Espanola-DIRECTIONS BELOW)
Fee: $25 for members/$35 for non-members • limited to 20 people
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Sunday, July 19th
12 noon to 2 pm
Dehydrating the Harvest
Have you thought about getting a food dehydrator to preserve seasonal produce for later enjoyment? Do you already have a dehydrator and want to learn more ways to use your dehydrator than just drying apples? In this class, Bob will demonstrate how to preserve all kinds of food products, complete with recipes and tips for getting the most out of your dehydrator. Here are just some of the unique and tasty treats that we will explore-fruit chips, beef, turkey and tofu jerky, parmesan, tomato & zucchini chips, sun-dried tomato crackers, fruit rollups and leathers.

Instructor: Bob Zimmerman
Location: Jannine Cabossel’s mini-farm: 56 Coyote Crossing • Santa Fe, NM
Fee: $5 for members/$20 for non-members • limit to 20 people

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Sunday, August 2nd
12 noon to 2 pm
Getting Seedy: Why & How to Save Your Seeds
Join Master Gardeners & Certified Seed School Teachers Susie Sonflieth and Jody Pugh. In this workshop, you’ll learn the advan- tages of locally adapted seeds and how they offer resilience to climate change, how to get started saving seeds, which vegetable seeds are easiest to save, how to know when seeds are ready to collect, and how to store them. Plus, techniques for determining the viability of seeds & why we can’t save seeds from hybrid varieties.

Instructor: Susie Sonflieth and Jody Pugh
Location: Chrysalis Nutraceuticals: 130 Siringo Road, Suite 103 • Santa Fe
Fee: $5 to members/$20 for non-members

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Saturday, August 29th
12 noon to 2 pm
Reunity Resources Farm Tour
Visit Santa Fe’s community farm practicing organic and regenerative agriculture. Reunity Resources is working with closed loop nutrient systems using food waste from local businesses to create a variety of compost and mulch products using Aerated Static Piles and vermicomposting (worms). The compost operation has diverted over 5 million pounds of food waste from the landfill and sequestered much of that carbon in the soil increasing fertility and water absorption. The results are evident in the amazing variety of fruits, vegetables, herbs and flowers produced on the farm. The farm is committed to serving the community through education and outreach and donates much of the produce to local hunger projects. The farm stand will be open as well.

Location: 1829 San Ysidro Crossing • Santa Fe, NM
Fee: $5 for members/$20 for non-members

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Sunday, September 13th
12 noon to 2 pm
Wood Fired Pizza!
Ever wonder why the pizza that you make at home is not the same as what you get at your favorite pizzeria? One of the main factors is that a home oven never gets hot enough to cook pizza at the temperatures it needs. Come try baking pizza in a home built wood fired oven at 700 degrees and see the difference for yourself. We’ll discuss wood fired ovens, cover making dough with both sourdough and commercial yeast leavening and a variety of flours including heritage and ancient wheats. Sauces and toppings will be discussed, slathered and baked on a bunch of pies to sample! Instructor: Mike Warren Location: Mike Warren’s house: 747 Old Las Vegas Highway • Santa Fe, NM Fee: $5 for members/$20 for non-members

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Sunday, September 27th
12 noon to 2 pm
Tamales-More Masa in the Casa!
Learn to make fresh, fragrant tamales with colorful local and heritage corns and a variety of creative and traditional fillings. We will explore nixtamalization and grinding the corn as well as using masa harina with various types of shortenings including vegan options. Try your hand at filling, wrapping and cooking tamales. Tasting and comparing both savory and sweet tamales will wrap up the afternoon. Dianne Pratt and Alessandra Haines are big fans of all things masa and work with the Rio Grande Grain project.

Instructor: Diane Pratt/Alessandra Haines
Location: Steve and Alessandra Haines house: 52 Mansion Drive • Santa Fe
Fee: $5 for members/$20 for non-members
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Sunday, Oct 11
4 pm to 6 pm
Fall Harvest Potluck–FREE bring a dish!
Guest speaker: Deborah Madison Come listen to Deborah Madison-author of 14 cooking books and her latest book, a food memoir called ‘An Onion in My Pocket’ Location: Mike and Sherry McGeary’s house • 835 E. Zia Road Fee: FREE! But please register!

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