Category Archives: FOOD PRESERVATION

New Mexico Fermentation Festival-ticket available

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
Phone: (505) 244-0507

To see more info on the festival:

To make arrangements to buy this ticket call:
Teri at 505-920-9383


Solar Food Drying Class

015Today we had our Drying your Harvest-Solar Food Drying Class with Amanda Bramble from Ampersand leading us and everyone liked the class. Amanda explained what solar dehydrating was all about and had samples of some of ‘kale chips, ‘kale crunch’ and ‘green crunch’ for us to sample. She explained how her solar dehydrator works and we discussed how we could design one for ourselves or maybe a community garden.  It’s a downdraft dehydrator she and her crew built out at Ampersand and we looked at pictures showing her huge deyhydrator where she can dry 60 lbs of fruit at one time! Then she shared some recipes.

Jannine Cabossel built a direct solar dehydrator from a design of her own in 4 hours after looking at many designs online. It was the opposite of Amanda’s being small and portable being about 22 inches by 17 inches and had two trays in it . She based the size on 2 screens she got and much discussion was had on how she could amend it for better ventilation and air flow.  She provides dried apples and raisins she made.

Duskin explained how the electric dehydrator that was at the class differed from the solar units. He explained how to make jerky on the electric one. Duskin explained with jerky you need to dry the meats at a higher temperature vs with fruits and vegetables and he shared his marinade.

Here are the class handouts:

Ampersand solar dehydrator

Ampersand Dehydration Recipes

Dehydrating Foods

Solar Drying-Courtesy of Backwoods Magazine



Cheesemaking class-Greek Feta AND French Chèvre

FETA CHEESEHere 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!
Eventbrite - Cheesemaking-Greek Feta and French Chevre

 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.I LOVE GOAT CHEESE

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!

Santa Fe Harvest Swap

Harvest Swap pic

This in from the organization: Radical Homemakers of New Mexico

The third annual Santa Fe Harvest Swap is just around the corner!
It will be held Sunday, OCTOBER 26th 2014 from 10-1pm in the Railyard Park Community Room.

The swap is free, and according to our past participants, one of the funnest events of the year. It is a chance to showcase your specialties from the kitchen, and to take home a wide variety of goodies from fellow swappers. The experience of celebrating the year’s abundance in a joyful exchange will leave you inspired and feeling connected to kindred souls. Come join us!

While the name Harvest Swap was inspired by the epic fruit year of 2012, it is a little misleading. You don’t need to bring things you grew or harvested yourself (though you certainly can). Really most of the swapping is of prepared items: baked treats, specialty condiments, goat cheese and cultured butter, jams and preserves, fermented items, herb teas and tinctures, soap and salves, and so on. Still, all these things originate as a harvest, so in honor of that we’re sticking with the name.

FOR MORE INFORMATION AND TO REGISTER  PLEASE DO SO HERE!  Participants are limited so sign up now!

Looking forward to seeing you and your creations on the big day!

Your friends at Radical Homemakers of New Mexico

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:

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.


Quick Food Preservation

Refrigerator pickling is one of the quickest ways to preserve your summer produce. This process keeps the vegetables crisp and is great for cucumber pickles.

It is a fast two-step process. The first is to find vegetables and cut them into wedges or slices for the canning jar. Cucumbers, carrots, beets, onions, cherry tomatoes and green beans work the best. Cutting and arranging the vegetables is the longest part of this type of food preservation. Look for interesting colors of beets and onions to make the jar beautiful. The second is to boil a brine (vinegar, sugar, salt and spices) to create a dill, sweet or savory sauce. Use a sterilized canning jar and lid to preserve this for up to a year in the refrigerator.

Local Organic Meals on a Budget that Home Grown New Mexico presents with the Santa Fe Farmers Market Institute and Kitchen Angels had a class this week to review all the types of food preservation.  Two of Dena Aquilina, General Manager of Beneficial Farms CSA’s recipes were for refrigerator pickles. Here are the recipes and the easy way to make them.  I made both of these recipes within an hour and am enjoying them this week.

Beet Refrigerator Pickles $3.35 for 8 people

Store in this one quart canning jar in the fridge when cooled and do not can this recipe. Add hard-boiled eggs for a colorful protein hit – a popular street food in Miami.

4 Beets
½ Red Onion
1 cup White Vinegar
1 cup Filtered Water
¾ cup Sugar
½ tsp Kosher Salt
½ tsp Celery Seed
1 T Mustard Seed
2 Cloves

For one quart, cook beets until just tender (fork will start to slide into beet), peel and cut into quarters or slices (don’t overcook) 
Slice 1/2 medium onion into thick slices.

Boil together:
1 c white vinegar
1 c filtered water
3/4 c sugar or 1/2 c agave
1/2 t salt
1/2 t celery seed
1 T mustard seed
and cloves.

Pack beet and onion pieces in clean quart jar – make it pretty! Pour hot brine over, seal with new lid; cool and refrigerate. These are ready to eat when chilled and will keep in your fridge as long as you can resist eating them!

Dena’s Dills (Refrigerator Pickles) $4.56 for 8 servings
¾ cup Cider Vinegar
1-1/4 cup Filtered Water
1 T Kosher Salt
¾ T Sugar

Heat the brine together and let cool.

½ T Mustard Seed
2 Cloves of Garlic, smashed
½ tsp Pickling Spice
1 T Dill Seed
2 lbs of Cucumbers, Carrots or Green Beans

Sterilize a Quart Canning Jar and lid. Add the spices and then sliced cucumbers, carrots or green beans.  Pour the brine over the vegetables. Keep in the refrigerator for up to 1 year. Do not can this recipe as it does not have the appropriate acid level.

Want to learn more about food preservation?  Come to our next class: Sunday, September 9th at 11am
Milagro Community Garden on Rodeo and Legacy
Learn about pressure canning for low acid foods and help Jannine Cabossel and Duskin Jasper make salsa from the garden. Bring a donation and take home a jar of salsa.