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
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:
It’s apricot season and they are out everywhere! It’s unusual to get apricots here in Santa Fe (about every 7 years) as usually a late freeze comes in spring and freezes all the blossoms, but not this year!
If you don’t have any apricots, don’t worry. There are apricots between La Choza restaurant and Whole Foods on Cerrillos in the Railyard Park for the picking. Last year I picked enough to make apricot jam.
I have a wonderful apricot jam recipe that has St. Germain’s liquer in it. St Germain’s is a liquor made out of elderberries and is delicious by itself but when added to apricot jam while cooking, it gives a wonderful floral nuance to the jam that is delicious. So I am excited to make more this year as I’m down to my last jar of apricot jam. The recipe can be found here.
The first two Home Grown New Mexico classes have been completed. Both were great!
The first class pictured above, a Biochar workshop by Michael Reed was on March 25 down in South Valley, Albuquerque and the participants learned about biochar, what it is and watched how to do a burn to make biochar and then took a tour of Michael Reed’s property.
The second class pictured above, a Miso workshop by Nao Sadewic, was last Sunday, April 8th here in Santa Fe. It was great learning about koji, miso and other Japanese foods. We had samples of different foods made with koji, a slide presentation and a demo on how to make miso.
The Miso class is this coming Sunday, April 8th. THE CUT OFF IS TODAY (THURSDAY) FOR SIGN UP SO HURRY. YOU MUST SIGN UP AND PAY BELOW IF YOU WANT TO COME!
Sunday, April 8th—12 noon to 2 pm
Miso Workshop and Demonstration
Miso is created by fermenting rice Koji, salt and soybeans.
This flavorful, enzyme-packed condiment can be used for many dishes. In this workshop, you will learn: variety of miso, why miso is considered to be healthy food, and how to incorporate miso into everyday diet. The instructor will do a miso making demonstration.
Instructor: Nao Sadewic
Location: (Santa Fe Area HomeBuilders Association-next to Habitat ReStore on south side) • 2520 Camino Entrada
Santa Fe, NM
Fee: $15 per person for members or non-members
Please sign up through Eventbrite:
Just got a phone call that 1 person has 1 extra ticket to sell to the NM Fermentation Festival tomorrow in Albuquerque as someone can’t make it. Price is $15. There may be more tickets available but someone wants to sell theirs.
Event: New Mexico Fermentation Festival
Time: 11 am-5:30 pm
Where: Gutierrrez-Hubbell House
Address: 6029 Isleta Blvd SW, Albuquerque, NM 87105
To see more info on the festival: http://nmfermentationfest.com/
To make arrangements to buy this ticket call:
Teri at 505-920-9383
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!