Category Archives: Uncategorized

Fall Potluck this Sunday, Oct 21-cancelled

Ahh, winter break!

The fall potluck for Sunday, Oct 21 is cancelled. We will have a potluck to introduce the new classes for 2019 next year in the spring. It’s been a wonderful year of great classes and events and  hope many of you have enjoyed them. While our gardens sleep this winter, we will be busy working on the new classes for next year. Thanks for coming and supporting us.

 

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Seed School

Home Grown New Mexico has finished up our classes for the year, but we wanted to share this upcoming event presented by others. If you want to learn about seed saving (and you should!) Read on and sign up below

FIRST EVER!
SEED SCHOOL WEEKEND
NOV. 9-11, 2018

Learn the current state of the seed crisis and what YOU can do in your own backyard to restore our seed sovereignty, improve your own and our planet’s health by reconnecting with our
seed-saving heritage.

 Friday 7 p.m.: Screening of Seed: The Untold Story
The Emmy-nominated film about the past and future of our seed cultural heritage

 Saturday 8:30-4:30: Seed School in a Day
Seed selecting, growing, collecting, harvesting, storing

 Sunday 8:30-12:30: Field Trip
Hands-on seed collecting and threshing

Tuition: $65 for the entire weekend

FOR INFO—Learn more. Attendance is limited. Register today! 

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Presented by Santa Fe Master Gardener Association,
Rocky Mountain Seed Alliance, and Institute for Applied Ecology

Cheesemaking class tomorrow-2 spot just opened up!

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

Cheesemaking-Mozzarella
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

What to do with all that Zucchini class TODAY!

It’s not too late-you can still go to the Farm to Table class-What To Do With All That Zucchini. It’s today from 12 noon to 2 pm. Hope to see you there. Here’s the info.

Sunday, Aug 12th—
12 noon to 2 pm

Farm to Table-What to do with all that Zucchini?
If you’re wondering what to do with all that zucchini and summer squash, then this is the class for you! We will be making delectable recipes with zucchini, from chocolate zucchini muffins and mock apple crisp to zucchini tater tots and spiralized zucchini pasta and more!  We will show you how to make the recipes and you will get to sample them as well. Yum!

Instructor: Pamela Goff
Location: 2520-B Camino Entrada (Santa Fe Area HomeBuilders Association-next to Habitat ReStore on south side) • Santa Fe
Fee: Free to members/$10 for non-members

Please sign up through Eventbrite:

Eventbrite - Farm to Table-What to do with all that Zucchini?

 

Hot Sauces and Cold Relishes using fermentation methods

A NOTE ON THE BOKASHI COMPOSTING CLASS“The Bokashi composting class on June 10th was great. Taught us a different way to compost using fermentation and anaerobic composting method instead of the traditional aerobic composting that I have done. Going to definitely try this.”
Giant Veggie Gardener/The Tomato Lady of Santa Fe

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Now for the next Home Grown New Mexico class! Still room to sign up

Sunday, June 24th—
12 noon to 2 pm

Hot Sauces and Cold Relishes
In this workshop, you will learn how to make a fermented hot sauce from dried chiles and a spicy fermented relish (or chutney). We’ll also make pickled vegetables and discuss when (and when not) to use vinegar and/or refrigeration.

Fermentation is easy, but requires patience – a declining virtue in today’s “fast-food culture”. Many foods can be fermented, including condiments. Historians tell us that Confucius “would not eat food without its proper jiang (fermented condiment)”. Sriracha is now the #1 condiment in the U.S., replacing ketchup! A few years ago, that would have been unthinkable, but changing demographics and new research on the healthy biome has contributed to the rediscovery of ancestral practices of food preparation and preservation. For many, a little heat simply just tastes good!

Long before refrigeration and canning were invented, people preserved foods by salting and fermenting them. Salt inhibits the yeasts that break down sugars into alcohol, and creates an environment that allows lactobacilli to digest starches and make lactic acid. This lactic acid acts as a preservative and provides many other health benefits.

Please join us for a fun session of chopping and stuffing veggies, and tasting the results. Fermentation isn’t just about sauerkraut – there’s a whole world of veggies and fruits out there waiting for your discovery!

Instructor: Teri Buhl
Location: 2520-B Camino Entrada (Santa Fe Area HomeBuilders Association-next to Habitat ReStore on south side) • Santa Fe
Fee: FREE for members/$10 non-member

Please sign up through Eventbrite:

Eventbrite - Hot Sauce and Cold Relishes

Bokashi-Japanese Composting Method

Still time to sign up for this fantastic class using fermentation method from Japan for making compost. Totally different than traditional composting or vermi-composting. Gardeners should come and check this one out. Very easy method. Sign up below.

bokashiSunday, June 10th—
12 noon to 2 pm

Bokashi Composting Method-Scraps to Soil in Weeks!
Have kitchen waste? Don’t like to turn piles? Want to make great soil? Then the Bokashi system of fermenting your kitchen waste might be for you. Utilizing a select set of micro-organisms, your waste is turned into a potent pre-compost which, when added to your soil, is rapidly converted to rich soil, ready to plant in a few weeks. What’s in your bucket?

Instructor: Kathy Morse
Location: 2520-B Camino Entrada (Santa Fe Area HomeBuilders Association-next to Habitat ReStore on south side) • Santa Fe
Fee: FREE for members/$10 for non-member

Please sign up through Eventbrite:

Eventbrite - Bokashi Composting Method-Scraps to Soil in Weeks!

Next Class-Pasta! Learn how to make ravioli-April 29th-FINISHED

 

Still time to join us! Sign up now!

Sunday, April 29th—
12 noon to 2 pm

Pasta Making class-Ravioli
Join Michelle Michelotti-Martinez of Eatentions to learn the art of pasta making. She will talk about the use of certain flour and other ingredients to obtain the best results for fresh pasta & demonstrate how to roll out the dough, dry, & cut the pasta. A quick pan sauce will be demonstrated & we will finish with a sampling!

Instructor: Michelle Michelotti-Martinez
Location: 2520-B Camino Entrada (Santa Fe Area HomeBuilders Association-next to Habitat ReStore on south side) • Santa Fe
Fee: $20 per person for members or non-members

Please sign up through Eventbrite:

Eventbrite - Pasta Making Class-Ravioli