Category Archives: Cooking

2 GREAT EVENTS/CLASSES THIS WEEKEND!!

2 GREAT EVENTS/CLASSES
THIS WEEKEND!!

Come to our Annual Seed Exchange this Friday, March 3rd and on Sunday, March 5th we have our 1st class-Making Sourdough Bread! Don’t miss them!!

EVENT #1

seeds

Friday, March 3rd—5 pm to 7 pm FREE!
Home Grown New Mexico Seed Exchange
If you are looking for free seeds for your vegetable or flower garden, come to the Santa Fe Seed Exchange-new location!
Location: Santa Fe Farmer’s Market Pavillion Bldg 1607 Paseo De Peralta, Santa Fe, NM (park behind SITE Santa Fe)
Fee: FREE for everyone! No need to sign up-just show up!

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EVENT #2

img_20161111_090755-1Sunday, March 5th—12 noon to 2 pm
Sourdough Bread Making
Learn how to make sourdough bread! Learn the timeless craft of how to use flour, water, salt and sourdough culture to flavor and leaven bread. It’s as simple and nourishing as it gets. Don’t be intimidated by bread making any longer.
Instructor: Mike Warren
Location: 2520-B Camino Entrada (Santa Fe Area HomeBuilders Association-next to Habitat ReStore on south side • Santa Fe, NM
Fee: FREE for members/$5 suggested donation for non-member

Please sign up through Eventbrite:

Eventbrite - Sourdough Bread Making

 

Come hear Deborah Madison at our potluck!

Grilled veggies small

POTLUCK, POTLUCK, READ ALL ABOUT IT!

Hey everybody we are having a potluck! We’re excited and want you all to show up! People interested in gardening in Santa Fe, Home Grown New Mexico, fellow gardeners, and sustainable types-this is the potluck for you. We’ve all been busy in our gardens this season and what a fabulous season it’s been with all this rain but now it’s time to take a break, get social and share your garden booty. It should be great fun, inspirational and tasty too.

To top it off , Deborah Madison will be our guest speaker. Her talk, ‘From the Kitchen and Into the Garden (and perhaps staying there!)’ will be about different ways one comes to the garden, how it happened to her, is happening, and what matters (herbs!, curiosity, etc.). Deborah Madison is the author of 10 books and lives here in Galisteo. Her latest books are, ‘The New VEGETARIAN COOKING For Everyone’ and ‘Vegetable Literacy’. If you haven’t heard Deborah speak, she is very engaging and fun to listen to.  We can’t wait to hear what she’s been up to!

Here are the details:
DATE: Sunday September 13, 2015
TIME: 6:30 pm
HOST: Paul & Christine Drumright’s home
ADDRESS: 6 Cuesta Road • Santa Fe (Eldorado), NM
PHONE: 660/6277 or 505/466-9299
GUEST SPEAKER: Deborah Madison

DIRECTIONS: POTLUCK DIRECTIONS

Please sign up for this FREE event below at eventbrite so we know how many people are showing up!

Eventbrite - Potluck with Deborah Madison

Cool Season Crops Outside class a success

illustration MG of middlesex countyWell, 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
Mycorrhizal benefits

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.

September Upcoming Events

HOME GROWN’s September Upcoming Events

Wednesday, September 10th
Community Potluck
Time:6-8 pm
Home Grown’s Potluck will be at the Whole Foods Community Room (Cordova and St.Francis location). Come join fellow gardeners to talk about fruit and vegetable gardening in our area and eat good food. What’s going on in your garden? Come listen and share.
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sauce

Sunday, September 21
Preserving Your Harvest Class
Learn how to can stewed tomatoes and pasta sauces
Time: 12 noon -2 pm
Instructors: Duskin Jasper/Jannine Cabossel
Location: Milagro Community Garden (Rodeo Road and Legacy behind church-2481 Legacy Court)
RSVP to 505-983-9706 or email: homegrownnewmexico1@gmail.com
(CLASS SIZE IS LIMITED SO YOU MUST RSVP) so we know how many jars to bring to the class.

What to do with all your tomatoes at the end of the season? Come join ‘The Tomato Lady’ from the Santa Fe Farmer’s Market and Duskin Jasper and learn how to can tomato pasta sauce for your pantry to enjoy in the winter months long after harvesting! This hands on class will cover how to make different pasta sauces. Students will take home a jar of tomato sauce. We will also discuss different canning methods for our high altitude.

 

 

 

Chèvre Cheesemaking Class-Yumm!

chevre cheese

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: homegrownnewmexico1@gmail.com
(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.I LOVE GOAT CHEESE

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.

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Local Organic Meals on a Budget 2013

spicesinbowls2013 Local Organic Meals on a Budget is back with a 3rd season of wonderful classes. They are just $22 for a 90 minute class where you can enjoy tastings.

Kitchen Angels, the Santa Fe Farmers Market InstituteHome Grown New Mexico and The Santa Fe School of Cooking have teamed up to present educational cooking classes on how to cook local, organic meals on a budget.

Joining under the name of the Healthy Food Cooking Coalition of Santa Fe, this community enrichment program brings together the talents and resources of all four partners to put the focus on enjoying healthy, local food that is both delicious and affordable. See the planning committee online.

2013 Schedule of Cooking Classes

 Classes: Each 3rd Wednesday of the month
June through Dec. from 5:30 – 7:00 pm

Location: The Santa Fe School of Cooking
125 North Guadalupe Street, Santa Fe

You must register in advance for each class. Class fees are non-refundable. Please arrive before 5:30 to enjoy appetizers and so we can start the class on time. Due to unforeseen circumstances, presenters and topics may change without notice.

The Mediterranean Table: 
One chicken, many healthy meals

with Tracy Pikhart Ritter

Executive Chef and Culinary Director, The Santa Fe School of Cooking

June 19th  •  $22 

Register Now! 

Includes tastings, recipes, Whole Foods give-away

Stretch one organic chicken into several spectacular meals with Chef Tracy’s innovative recipes and ideas. She’ll be showing us how to divide up the chicken and make a soup and pasta dish, among others, incorporating the flavors of the Mediterranean!

Chef Tracy is a graduate of the French Culinary Institute in NYC and the International Pastry Arts Academy in Katonah, NY. She is considered an expert in nutritional cuisine with an emphasis on Southwestern flavors. Tracy opened the first “Tex Mex” restaurant in NYC in addition to working at Arizona 206, The River Cafe and Gotham Bar & Grill before heading west to become the Executive Chef at the prestigious Golden Door Spa and consultant to Rancho La Puerto in Tecate, Mexico.

Tracy’s Southwestern cuisine was featured on the cover of Bon Appetit Magazine’s Guide to the Best Restaurants in America and in a six page feature in Art Culinaire magazine. She has appeared on Good Morning America and the Food Network numerous times, cooked at the James Beard House as a Rising Chef, trained chefs in Malaysia, debated Julia Child on the merits of healthy cuisine, owned two restaurants in Santa Fe and helped write the curriculum for the New York Restaurant School.

Classes each month:

Please register online for one or all the classes!

July Class: Handmade Pizza with Garden Fresh Veggies, Local & Squisita! with Roland & Sheila Richter the Chef & Restaurant Owners
of Joe’s Dining

August Class: Vegan? Gluten free? 
How about just plain delicious! with Ryan Gabel the Chef, The Palace Restaurant

September Class: Local Organic Cooking Class with Erin Wade the Chef and Restaurant Owner of
Vinaigrette

October Class: It’s the Great Pumpkin Fest with Harry Shapiro & Peyton Young the Chefs, Cookbook Authors & Restaurant Owners of
Harry’s Roadhouse

November Class: A New Twist on Holiday Favorites
, Turkey Day Timesavers, Tips & Treats with Andrew Cooper, Executive Chef
Terra, Four Seasons Resort Rancho

December Class: Saucy & Raw: Guys in the Kitchen! 
Soups, sauces & tasty holiday treats with Danny Rhodes & Matthew Sherrill

How to Make Jerky

Making jerky is and easy process and fun to do. You can create it out of beef, turkey or other meat that was hunted like deer or elk. Jennifer and her father David Fresquez from Monte Vista Organic Farm provided a class to Home Grown New Mexico to 25 students in February.  Here are some of the highlights if you want to make jerky.

IMG_3233• The process of making jerky will reduce the meat to 1/4 of the original size.
• Select meat with a low fat content to reduce the fat in the finished product. Fat tends to spoil and oxidize more quickly than pure muscle
which will keep for a VERY long time.
• Slice the meat along the grain and in thin pieces. Roll the meat to get it to be smaller.  If you are having the butcher do the slicing for you remind them to do it on a slicer if possible and to slice with the grain of the meat. Also, when determining the slicing thickness remember that thickness will reduce to 1/4 of the original size.
• Season with a mix in a recycled spice bottle with a shaker top. This can include salt, onion, garlic, pepper, brown sugar and chile to add to each side of the meat
• A dehydrator at 145 degrees is the best for your jerky. This temperature kills disease in turkey.
• Another option is to roast in the oven for 10 hours on 200 degrees
• Store in a paper bag or container to let air in and out for summer.

Enjoy your jerky!