TWO SPOTS JUST OPENED UP FOR TOMORROW’S CLASS BELOW. TO SIGN UP AT THIS LATE DATE, CALL 505-660-4986
Sunday, Sept 16th—
12 noon to 3 pm
Hands on-Learn how to make mozzarella cheese and take some home!
Instructors: Diane Pratt/Jannine Cabossel
Location: 2520-B Camino Entrada (Santa Fe Area HomeBuilders Association-next to Habitat ReStore on south side)
Fee: $10 for members/$20 for non-members—this is not a membership-memberships sold separately here
Space is limited to 12 people
So while winter is here and the gardens are sleeping, we at Home Grown New Mexico are not sleeping. With the new year here, we are busy planning classes and events that we on think will be interesting to you in 2016. We plan on having a meeting later this month to firm things up and will then share with you all the good news as it unfolds.
We also will have some changes in how the membership works this year that we know you will like. Our membership doubled last year and hope you will all join again!
Last year we know we were on the right track as every class filled up and we got some great feedback. We learned that Sundays seems to be good for everyone and you all will even travel on a field trip like the one we had up at Gordon Tooley’s Tree Farm in Truchas.
Some other highlights last year included the cheese classes (we plan to have more this year), the Permaculture classes, the Seed Exchange, the Early Spring Planting Class, the Microgreens Class, and actually every class was great! I know cause I went to every one of them and learned so much from all the great teachers.
Then we had a great Kitchen Garden and Coop Tour last summer with every home on the tour having fantastic gardens that gave us all some great ideas for our own gardens.
We had a potluck in the fall with Deborah Madison as our guest speaker and had a fantastic turnout. It was held at Paul and Christine Drumright’s beautiful home. It seemed like this was the perfect time for everyone to catch up, share some great harvest food, enjoy Paul’s gardens and house and listen to a wonderful speaker.
So let this be a tickler before we unfold what 2016 reveals!
Happy 2016 everyone!!
Chairperson, Home Grown New Mexico
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!
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!
Well, it looks like many of you are chomping at the bit like I am to get out and start our gardens! 48 people signed up for the class and 45 showed up! Biggest class ever and what a great day it was to get out in a garden and see how to prep the garden beds, go over what plants do well here in Santa Fe and we actually planted some cool season crops-lettuces, kale and chard in Duskin’s plot at Milagro Community Garden. Thanks to all for supporting the class, it was good to see our friends.
Here are the handouts if you missed the class:
Starting Cool Season Crops Outside
WINTER:EARLY SPRING HARDY VEGETABLES
soil temperatures for veggie seeds
PRESPOUTING SEEDS Starting Cool Season Crops Outside
The next class of ours should be fantastic -Making Chevre and Feta cheese on April 19! Don’t wait too long to sign up as that class is limited to 25 lucky people who will learn how to make both cheeses and get to take home some of the cheese as well.
Saturday, August 16
Chèvre Cheesemaking Class
How to make Chèvre goat cheese
Time: 10:00 am-12:00 pm
Instructor: Diane Pratt
Location: Whole Food’s Community Room (St. Francis location)
RSVP to 505-983-9706 or email: firstname.lastname@example.org
(CLASS SIZE IS LIMITED SO YOU MUST RSVP)
Learn how to make Chèvre goat cheese
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.
The American palette was quickly awakened to this new version of an ancient cheese and the rest was history. Thus was born a new era in cheese making in America and a very big reason in the rise of American Artisan Cheese Making.
Diane has been milking goats and making her own goat cheese for over 20 years. She now belongs to a goat tending Co-op and milks her three goats once a week. She uses the fresh raw goats milk to produce delicious chèvre, ricotta, feta and other artisan cheeses for her family and friends.
Participants in this cheesemaking class should bring a clean quart jar to take home their own bit of chèvre.
Suggested $10 donation or become a 2014 Member for $35 with free classes and potlucks.