Have you ever attended a cooking class outside on a local farm?

Outside cooking class on a local farm
This is not one of our events this year but from time to time we want to promote other organizations’ programs, so we are putting it up here for you to look at and sign up if you want. Slow Food Santa Fe is a great organization with many events this year that gardeners and foodies alike will find interesting. So check it out!

Slow Food Santa Fe is delighted to be partnering with the Sprouting Kitchen and Reunity Resources Farm for this very special hands-on class. We’ll start with a tour of Reunity, a beautiful farm in Santa Fe practicing organic and regenerative agriculture. Next, Sprouting Kitchen’s founder and owner Fallon Bader will lead us in cooking a meal entirely focused on just-harvested farm produce. You’ll learn new ways of using seasonal produce and new culinary techniques! Then we’ll sit down to share the food we’ve all created together. We can’t wait!

Santa Fe Seed Stewards To Offer “Seeding Resiliency” Gardening Classes

We support Santa Fe Seed Stewards offering a great series of gardening classes this summer in addition to ours. If you are an experienced or newbie to gardening here in Santa Fe, check these out. No need to sign up, just show up!

Santa Fe, NM: The Santa Fe Seed Stewards, a project of the Santa Fe Extension Master Gardeners, will present a 5-week series of free gardening classes beginning July 7, 2022, and running through August 4 from 6-7:30 pm. The classes are part of the community education component of the Seed Library at the Southside Branch Library. The series includes two feature film screenings, and workshops on seed saving, fall vegetable gardening, and drip irrigation. The Santa Fe Seed Library is operated by the Santa Fe Seed Stewards in partnership with the Santa Fe Public Libraries. The following classes will take place at the Southside Branch Library, 6599 Jaguar Drive on five consecutive Thursdays from 6 to 7:30 pm.

The series kicks off with a screening of “Seed: The Untold Story.” This
award-winning film follows passionate seed keepers protecting our 12,000-year-old food legacy. With Vandana Shiva, Winona LaDuke, Jane Goodall.
Thursday, July 7, 6-7:30 pm.

Then on Thursday, July 14, 6-7:30 pm, Seed Stewards and Master Gardeners Susie Sonflieth and Diane Pratt will present “Seed Saving for Resilient Gardens” They will cover the basics of harvesting, processing, and storage of vegetable, herb, and flower seeds through hands-on demonstrations.

Next up on Thursday, July 21, 6-7:30 pm, it’s Kelly Nace with The Firebird for “Drip Irrigation Basics” and best practices for setting up a DIY water-wise drip irrigation system.

The film “Kiss the Ground” will be screened on Thursday, July 28, 6-7:30 pm. Narrated by Woody Harrelson, the film explores the astonishing capacity of our soil, if coupled with regenerative practices, to reverse our carbon footprint and feed the world.

Finally, on Thursday, August 4, 6-7:30 pm, “Planning Your Fall Vegetable Garden” rounds out the series. Local vegetable guru Jannine Cabossel, aka The Tomato Lady, offers proven techniques for extending your gardening bounty well into the cooler fall months.

In addition, on Saturday, September 24 from 1-3 pm Seed Stewards and Master Gardeners Susie Sonflieth and Diane Pratt will offer “How to Save Seeds for Resilient Gardens” in conjunction with the Master Gardeners Let’s Grow! Education series. The class includes the basics of harvesting, processing, and storage of vegetable, herb, and flower seeds through hands-on demonstrations and will be held at the Santa Fe County Fairgrounds, 3229 Rodeo Road, outdoors under the portal of the Exhibit Hall.

Resources for seed saving, growing vegetables from seed, growing tomatoes, soil preparation, seed viability, seed isolation charts, and much more are posted at https://SFEMG.org and https://santafelibrary.org

2022 classes/event schedule

2022 CLASS/EVENT SCHEDULE-Below are the classes/events schedule for 2022 with detailed info on each class and REGISTRATION through EVENTBRITE. You can also find this schedule on the top menu on this website in CLASSES/EVENTS. All events will be outside. SCROLL DOWN FOR LATEST EVENTS!

MARCH

Tuesday, March 22nd
2 pm to 4 pm

Home Grown New Mexico Seed Exchange-one day only-FREE

WE ARE BACK! This year we have rented the Railyard Conservancy room behind SITE Santa Fe for one day only, across the street from the Farmers Market. It will be inside the room and also outside the room. !0 people at a time will be allowed to enter the room but you can look at the outside tables with seeds also while you wait to get in. The garage doors will be open for air circulation. Masks required. If you are looking for free seeds for your vegetable or flower garden or have seeds to share, start this new gardening season with us at the Santa Fe Seed Exchange. Please bring any seeds you may have to share. It is not necessary but helps keep our seed supply going. Please identify any seeds you are sharing.

Location: Railyard Park classroom 701 Callejon (behind SITE Santa Fe) off Paseo de Peralta • Santa Fe
Fee: FREE for everyone! No sign up-Just show up!

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JUNE

Sunday, June 5th
10 am to 12 pm

Healthy Soils Class

Learn how soil stewardship can increase soil nutrients and increase carbon capture in your backyard-Outside class

Isabelle Jenniches is co-founder of the New Mexico Healthy Soil Working Group, a grassroots alliance that formed in 2018 to pass the state’s Healthy Soil Act. The group’s mission is to support land managers in soil health stewardship while creating favorable government policy and raising active awareness in civil society.

In conversation with long-time gardener Alessandra Haines, Isabelle will demonstrate implementation of the 6 soil health principles in the home garden. We will discuss the many benefits of soil health, including increased water infiltration and retention, greater nutrient density of produce, and improved resilience to the effects of climate change and drought. Masks required.

Instructor: Isabelle Jenniches
Location: 52 Mansion (Alessandra & Steve Haine’s house) • Santa Fe
Fee: $5 for members/$20 for non-members-to become a member and save money for all our events go to our membership page and pay first before registering

REGISTER HERE 

Space is limited to 25 people

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Sunday, June 12th
10 am to 12 pm

Cheesemaking Class-Mozzarella

Learn how to make mozzarella with cow’s milk. Hands-on class.

Mozzarella originally came from southern Italy and was traditionally made from Italian buffalo milk but here in the US we usually use cow’s milk to make mozzarella. Making mozzarella at home seems intimidating, but you won’t believe how easy it is. Once you give it a try, you’ll want to make mozzarella for everything from Caprese salads to pizzas. Come learn how to make mozzarella with Diane! Outside class. Masks required.

Instructor: Diane Pratt
Location: Alessandra and Steve Haines house-52 Mansion Drive • Santa Fe
Fee: $10 for members and $20 non-members-to become a member and save money for all our events go to our membership page and pay first before registering

REGISTER HERE
Space is limited to 10 people

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JULY

Sunday, July 31st
10 am-12 pm

PIZZA  in the yard with maestro Michael Warren

Michael will fire up his home built wood burning pizza oven as well as commercial portable propane pizza ovens and discuss the ins and outs of baking a stellar pie.

This will be a hands on experience featuring various dough formulas including heritage grains. Freshly made sauces and toppings will be discussed.  Practice shaping, topping, baking and eating pizza!

Instructor: Michael Warren
Location: 747 Old Las Vegas Hwy
Fee: $5 for members/$20 for non-members-to become a member and save money for all our events go to our membership page and pay first before registering

REGISTER HERE
Space is limited to 10 people

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AUGUST

Sunday, August 14th
10 am to 12 pm

Easy to Grow Medicinal Plants for Local Gardens

Join herbalist Dara Saville for this discussion on easily cultivated medicinal plants suited for our climate. We’ll discuss growing conditions, harvesting, and uses for a selection of common healing plants that may already be growing in your garden.

Instructor: Dara Saville (Author of The Ecology of Herbal Medicine)
Location: 56 Coyote Crossing • Santa Fe
Fee: $5, for members/$20 for non-members-to become a member and save money for all our events go to our membership page and pay first before registering

REGISTER HERE

Space is limited to 20 people

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Sunday, August 28th

First tour 10 am to 11 am-10 people only
Second tour 11 am to 12 pm-10 people only

Luz do Sol Aquaponic Greenhouse Geodome Tour

“Luz do Sol” is a 42-foot geodesic dome in which an Agua Fria neighborhood community is experimenting with growing its own food in a closed-loop aquaponic system.

The dome encloses a 4,000-gallon fish tank and reservoirs for growing plants. The only input is fish food. The water is continuously recycled. The water, enriched with fish waste, is used to feed the plants hydroponically. Up to 18 member households receive weekly harvests of vegetables year-round. Luz do Sol is an experiment in water conservation and self-sufficiency that is fascinating to see.

Tour: Due to COVID, there will be 2 tours in the geodome- one starts at 10 am/second tour starts 11 am with 10 people for each tour. Sign up for only one tour.
Location: 5005 Aqua Fria Park Rd • Santa Fe
Fee: $5, for members/$20 for non-members-to become a member and save money for all our events go to our membership page and pay first before registering

REGISTER HERE

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SEPTEMBER

Sunday, September 11th
10 am to 12 pm

Heritage Grain Flour Tortillas

Gather up with the Rio Grande Grain team to explore heritage and ancient wholegrain flour tortillas.

We will work with several varieties of heritage and ancient grains including locally grown Sonoran White Wheat, Khorasan (Kamut) and Einkorn. We will also look at various shortening options ranging from olive oil to high quality animal fats. This class will be hands on and everyone will have the opportunity to make and cook tortillas.

Instructors: Rio Grande Grain team
Location: Alessandra and Steve Haines house-52 Mansion Drive • Santa Fe
Fee: $5 for members/$20 for non-members-to become a member and save money for all our events go to our membership page and pay first before registering

REGISTER HERE

Space is limited to 15 people

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Sunday, September 25th
12 noon to 2 pm

How to Save Your Seeds

Join Master Gardener & Certified Seed School Teacher Diane Pratt in learning about seed saving.

In this workshop, you’ll learn the advantages 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: Diane Pratt
Location: 56 Coyote Crossing • Santa Fe
Fee: $5 to members/$20 for non-members-to become a member and save money for all our events go to our membership page and pay first before registering

REGISTER HERE

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OCTOBER

Sunday, Oct 2nd
10am to 12 pm

Edible Plant Walking Tour Showing Permaculture Methods

Join Reese Baker on an edible plant walking tour at his property

Come see what is new on Reese’s property! The Bakers live on a small residential lot in central Santa Fe, and every square inch of which is packed to its potential, producing an abundance of fresh fruit, flowers, veggies, berries, and nuts incorporating many Permaculture designs. Perhaps this is due to the fact that Reese owns and manages The Rain Catcher Inc, a full service design/build landscaping company.

Rainwater is collected in above and below ground storage tanks and used for irrigation. Gray water from the house is channeled through Zuni bowls to fruit trees and a constructed wetland that filters the water from their washing machine filling a small pond where beautiful fish swim among vigorous water plants.

They have developed a ‘food forest’ landscape where most of their annual vegetable garden is intermixed with perennials-many of which are native to Northern New Mexico.  All this, plus five happy hens in a homemade coop of recycled materials. A great example of what one can accomplish in a small, city lot!  You will be inspired.

Tour: Reese Baker
Location: 2053 Cam Lado • Santa Fe
Fee: $5 to members/$20 for non-members-to become a member and save money for all our events go to our membership page and pay first before registering

REGISTER HERE

Classes/events going live on Feb 28, 2022

Home Grown NM classes/events will be posted starting on February 28th

We have some great events this year! To get a deep discount for members, you must be a member before you sign up for an event-otherwise you will have to pay the non-member fee. Go to the MEMBERSHIP PAGE to become a member. Check back on the Feb 28 to see the events!

Dehydrating the Harvest class this Sunday August 15

There are still spaces available for this class. If you ever been to one of Bob Zimmerman’s classes, you know it will be great and informative and free samples! We will have a canopy and chairs outside spaced out for safety. Plus a bonus-after the class if anyone wants to walk in the veggie garden, you are welcome to tour it with me. It is even MORE beautiful than after the last class. Sign up below to reserve your space.

you

Sunday, August 15, 2021
12 noon to 2 pm

Dehydrating the Harvest

Have you thought about getting a food dehydrator to preserve seasonal produce? 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, 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 jerky, Parmesan, tomato & zucchini chips, sun-dried tomato crackers and fruit rollups.

Instructor: Bob Zimmerman and Mike McGeary
Location: 56 Coyote Crossing • Santa Fe (Tomato Lady’s property)
Fee: $5 for members/$20 for non-members

REGISTER HERE

PRESERVING LEMONS

 

Meyer lemons are smaller, rounder, and softer than regular supermarket lemons. They range in color from bright yellow to light orange. Originally from China, they are grown in Florida and California. They are most similar to the lemons grown in the Mediterranean for preserving.

Preserving Lemons
by Mike McGeary

What Are Preserved Lemons?

They are lemons packed in salt and lemon juice, a process that preserves them for many months without refrigeration.

The standard lemons in grocery stores have skins that are hard and have a strong flavor. The best lemons for preserving that are widely available in the United States are Meyer lemons, because their skin is soft and has very little of the bitter white pith found in standard lemons. Also, they are nicely mellow rather than tart in flavor.

I have found Meyer lemons at the Montañita Co-op and Whole Foods, and they probably are available at other grocery stores. The problem is that they are not always available, so you have to keep a lookout for them and get them when you see them. It is also necessary to use them within days of purchase, because the thin pithless skin does not protect them as well as the thick skins and pith of regular lemons. The short shelf life also makes them more expensive, but you won’t need that many to last your needs for months.

You can buy preserved lemons in jars from specialty stores and perhaps supermarkets, but I found that they do not compare in flavor with ones I make myself.

You can learn more about the origin of Meyer lemons, how they are used, and how they have become more popular from a National Public Radio story here:  The Meyer Lemon: More Than A Pretty Face

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Why Preserve Lemons?

I began to preserve lemons because I like to make Moroccan tagines and couscous, and preserved lemons are a basic ingredient. As Paula Wolfert put it in her 1973 cookbook, Couscous and Other Good Food from Moroco (which is still in print): “There is, and I cannot emphasize this enough, no substitute for preserved lemons in Moroccan food.”

In other words, preserved lemons have a unique flavor.

Preserved lemons are also used across the middle east, not just in Morocco. For example, Yotam Ottolenghi of Jerusalem has recipes using preserved lemons in his cookbooks, including Jerusalem and Ottolenghi: The Cookbook.

I also chop the skin into vinaigrettes and marinades. Recently, I chopped up half a lemon skin and some of the pulp with chopped garlic, olive oil, and salt and stuffed the mixture under the skin of two large bone-in organic chicken breasts, before roasting them in the oven. Yum!

Many people, apparently inspired by Martha Stewart (see NPR story above), are using fresh Meyer lemons in baking, such as Stewart’s lemon and pine nut tart, but that’s an article for another day.

 

How to Preserve Lemons

Mise en place:

• One-quart canning jar, preferably wide mouth for easier retrieval of the lemons.
• Cup of non-iodized salt in a bowl, with a tablespoon to stuff the lemons (I use kosher but sea salt is fine).
• About 12 Meyer lemons (about 8 for the jar, 4 to provide juice to top off the jar after it is filled with lemons).
• Sharp knife.

Preparation

• Sterilize the canning jar by filling with boiling water or running through the dishwasher.
• Put a tablespoon of salt on the bottom of the jar.
• Scrub the lemons, and cut the tips off the ends of each lemon.
• Cut the lemons into quarters without separating the wedges. That is, (1) put the lemon on end, and cut down most but not all the way through the lemon. (2) Rotate one quarter. (3) Repeat Step 1. See the lemon on the left in the photo, above.

I learned a slightly different method: (1) Putting the lemon on end, cut down most but not all the way through the lemon. (2) Rotate one-quarter. (3) Invert the lemon. (4) Repeat step 1. See the lemon on the right in the photo, above.

TIP: I hold the knife at about a 20 degree angle so that I can’t accidentally cut all the way through the lemon.

• Put a tablespoon of salt inside each lemon, reshape, and place in the jar.
• Pack the lemons as tightly as you can. If necessary to fill holes, separate a lemon into halves. Put another tablespoon of salt between each layer (there will be about 2) and on top.
• Fill the jar with lemon juice from the remaining lemons.
• Place the rind from a lemon squeezed for juice on top.
• Seal the jar and leave for a month or more before using any lemons, shaking daily for a week to thoroughly dissolve the salt.

After the lemons are ready, they do not have to be refrigerated, but refrigeration reduces the chance that a white mold will form on surfaces exposed to air. The mold is harmless and washes off when you use the lemon. (The purpose of laying the skin of a squeezed lemon on top is to provide a surface for any mold that might form, and which can be easily removed and discarded.) The best way to prevent mold is to keep the lemons always completely covered by juice.

To use, rinse thoroughly to remove the salt. Most Moroccan recipes will have you slice the skin into narrow strips and discard the pulp. It is possible to use some or all of the pulp—I usually do—but it will remain very salty, so be sure to reduce the amount of salt you would normally add. You can find many Moroccan and other recipes that use preserved lemons online.

ENJOY!

 

2020 class/events schedule

Below are the classes/events schedule for 2020 with detailed info on each class and REGISTER through EVENTBRITE. You can also find this page through the CLASSES/EVENTS on the top menu on this website. You can print off an abridged version (to put on your refrigerator!) here: 2020 HGNM Class:Event Schedule Please note to get the MEMBER rate, you must be a member FIRST. Other wise you pay the NON-MEMBER rate. To become a member to get the discounted rate,  go to the MEMBERSHIP page in the top menu above and then come back here to sign up and register.

NOTICE:

DUE TO THE CORONAVIRUS, ALL MARCH, APRIL AND MAY EVENTS ARE CANCELLED. 

THERE ARE STILL MANY CLASSES AVAILABLE LATER ON THAT YOU STILL CAN SIGN UP FOR)

WE WILL RE-EVALUATE JUNE CLASSES AND WILL NOTIFY YOU WHAT IS GOING ON. PLEASE DON’T DESPAIR.

WE WILL RESUME THE REMAINING CLASSES WHEN WE CAN AND NOTIFY YOU.

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2020 schedule

MARCH 2020

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 Gardeners will be at the event with a table for gardening questions and will have handouts. ______________________________________

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 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

Tsukemono Pickling Workshop-CANCELLED DUE TO CORONA VIRUS

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

Register

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APRIL 2020

Sunday, April 5th 12 noon to 2 pm-CANCELLED DUE TO CORONA VIRUS

Recycled Water and Wicking Beds

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

Register

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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

Register

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MAY 2020

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

Register

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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.

Register

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JUNE 2020

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

Register

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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

directions-to-mer-girl-gardens-Download

Register

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JULY 2020

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

Register

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AUGUST 2020

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

Register

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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

Register

______________________________________ SEPTEMBER 2020 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

Register

____________________________________ 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

Register

______________________________________ 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

Register

Slow Food Santa Fe Beer Tour & Tastings

Our friends over at Slow Food Santa Fe have their first event which looks fabulous and we want to share it with our viewers. It will be a Tour and Tastings at Tumbleroots’ Taproom and Production Facility. To find out more about this event and sign up go to: Slow Food Santa Fe Tumbleroot Tour

 

Jamming Jellies Class -Sunday-Sept 22

 

 

 

 

 

 

PLEASE NOTE:
THE LOCATION FOR THIS CLASS HAS CHANGED.
THE NEW LOCATION IS:
130 SIRINGO RD. (East of St.  Francis)

With all the fruit harvests this year, you might be a wee bit overwhelmed! Come learn how to preserve these foods and make jams and jellies. Interested? Read on!

Sunday, Sept 22nd
12 noon to 2 pm

Jammin Jellies
What happens when we have a bountiful fruit year or when a friend stops by with a few pounds of fruit? If you’re not into crushing grapes with your feet-make jams and jellies! Even if you’re diabetic, you can preserve your own tasty, healthy treats.

Jam, jelly, butter, marmalade, preserve, or conserve–what are they? Is pectin always necessary, and what kind should you use? What sweeteners work? Is it OK to seal jars with wax like Grandma did? This workshop explores these questions and more!

Most of us don’t have root cellars today, but we have modern equipment and ingredients that extend shelf life and make exciting new recipes possible that Mom & Grandma only dreamed of. Tired of that boring grape and strawberry jam the supermarket sells? Attend this workshop and discover a whole new world of tasty fruit spreads!

Instructor: Teri Buhl
Location: 130 Siringo Road (just east of St Francis) • Santa Fe
Fee: $5 for members/$10 for non-member

Please sign up through Eventbrite below:

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Santa Fe Community College Hydroponics Tour this Sunday!

Hello folks-

This Sunday is the Santa Fe Community College Hydroponics/Aquaponics tour  with Home Grown New Mexico which should be great. Here is a map of where it is on campus and where we will park and meet. You can print off the pdf below (in blue)

SFCC HYDROPONICS TOUR MAP

In case you have forgotten, it’s not to late to come. Class sign up ends at 11 am Sunday morning. Here is the info on the class and sign up:

Sunday, July 21st
12 noon to 2 pm

Santa Fe
Community College
Hydroponic Tour
Did you know Santa Fe Community College (SFCC) has one of the best examples of  hydroponic and aquaponic greenhouses? Charlie Shultz, who has been a pioneer in the field of hydroponics and aquaponics for more than 20 years serves as Lead Facility for the (CEA) program at the College and will give us a personal tour of the hydroponics and aquaponics systems using soil-less production techniques on campus.  His students end up with a green thumb and a wet thumb! Come see how sustainable agriculture practices affect the ecological health of New Mexico and the world.

Instructor: Charley Schultz
Location: Santa Fe Community College • 6401 Richards Ave • (SFCC) Trades and Tech Wing • Santa Fe (directions will be given to participants)
Fee: $5 for members/$10 for non-member

Please sign up through Eventbrite below: