Category Archives: Uncategorized

Greens all year

GREENS ALL YEAR
by Teri Buhl

Last October, I called Ken Kuhn at Grow Y’Own, to order a Raised Bed Hoop Garden.  He installed it in November, complete with starter plants, and promised “greens all winter”.  Everything went great until we had a 5° F night!  We lost some plants, but the lettuce survived and we had greens all winter.

Ken helped us decide where to place the raised bed – near a south facing wall works best.  Several sizes are available to fit your needs – we chose a 4’ x 4’.  When the team arrives to install the raised bed, it includes the following: blocks, wood, hoops, irrigation system, soil, plants, and covers.  You will need to supply a simple heating system, e.g. a light bulb in a clay pot.  Ken’s team is fast – the garden was ready for planting in a few hours!

Ken’s website is: https://www.raisedbed.biz

FRAME
The frame is assembled first and the hoops are inserted on one side in the left photo.  It’s used as a template for installation to place the blocks.  In the right photo, a trench has been dug for the main irrigation line.

BLOCK BASE
2 – 3 courses of hollow concrete blocks are placed onto a tree root barrier and filled with soil.  The frame is placed on top and also filled with soil before installing the drip lines.

PLANTING
Starter plants are put into the bed, then watered to test the lines and timer.

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WINTER COVER
The outer cover is made of a special plastic.  With the summer cover inside, the double barrier holds heat in during cold months.

Note: We used a water-proof livestock lamp housing with an infra-red heat bulb to keep the chill away this winter.

hoophouse 11

SUMMER COVER
The summer cover is made of UV protective cloth with mesh ends for airflow.  It does a great job of keeping the critters out.

hoophouse 12Now we’ll have greens all summer, too!

Two great events coming up for you

Two great events are coming up quick for our members and soon to be members. It’s not too late to sign-up and if you become a member, the savings on all our events are significant. Both events will be outside and we hope you will want to start coming out for the events. Register below for each event. Registration is required.

JUNE

Sunday, June 6, 2021
12 noon to 2 pm

Veggie Gardening In Our Santa Fe Area

Jannine Cabossel, The Tomato Lady, will show you in her garden, how to be a successful vegetable gardener. Come learn how to garden in our harsh environment. Give yourself the ability to grow great vegetables with these gardening tips!

Instructor: Jannine Cabossel/The Tomato Lady
Location: Jannine’s mini-farm • 56 Coyote Crossing • Santa Fe
Fee: $5 for members/$20 for non-members

REGISTER HERE

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Sunday, June 20, 2021
11 noon to 2 pm

Grain Trials Field Day

Tour the 5th season of the Rio Grande Grain trials at La Villita Farms (formerly Mergirl Gardens). This fall we planted one acre of a variety of ancient & heritage wheat, barley and spelt in an effort to discover which varieties do well here in New Mexico and to increase local seed stock. Regenerative agriculture concepts and our experiences with growing small plots of grain will be discussed. There is plenty of space to spread out and you are welcome to bring a picnic lunch. Please bring your own water!

Location: La Villita, NM (directions will be given on paypal)
Fee: $5 for members/$20 for non-members

REGISTER HERE

Easy Pasta

Easy Pasta by Steve Haines

Using Kamut flour to make pasta is easy, beautiful, and delicious.  The dough is very flexible even more than semolina and a golden color.  The Kamut whole wheat makes a very different and very tasty pasta from store-bought whole wheat pasta.  Kids will love this!

KAMUT® brand khorasan wheat, in addition to being an ancient grain preserved from hybridization or modification and always organically grown, is an excellent source of protein, fiber, zinc, phosphorus, magnesium, vitamin B1 (thiamin), and vitamin B3 (niacin).  One cup of cooked Kamut flour provides the daily required fiber of 17% for men and 27% for women.  Kamut has 40% more protein than conventional flour.

We grind the Kamut wheat berries to make flour although starting with pre-ground flour works perfectly.

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All you need is flour, eggs, and a tiny amount of water.  A small starter batch uses:

163g of Kamut flour and 2 eggs.

For a larger batch and a half that will make enough for a large pan of lasagna, use:

245g of Kamut flour and three eggs.

Put the flour on a counter with a bowl-shaped indention in the middle.  Crack in the eggs into the indentation and mix with fork, scraper or hands.

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If the mix is too dry to hold together add a very tiny amount of water.  Make a ball and knead the mixed dough for a full 5 minutes.  It will become smooth and shiny.

Put the dough in a plastic bag and let it rest for 60 minutes.  We use a pasta machine to roll out the pasta from the dough, but a rolling pin will work too.  Take a small chunk of dough to roll out.  If using the machine, flatten the piece by hand and run through the machine starting on the #1 setting and advancing through to #5.

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Carefully lay the pasta on kitchen towels to dry some.

For our lasagna, we cut the strips and use them directly in the pan layering all the ingredients.  It has a beautiful golden color and great taste.

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Home Grown New Mexico is having a field tour of many kinds of ancient wheat planted by the Rio Grande Grain Team.  You will be able to see Kamut grain and many others growing and have tastings of many kinds of wheat delicacies.  June 20th, sign up online homegrownnewmexico.org.

Memberships/Classes

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HELLO EVERYONE-TIME TO WAKE UP!

We just received our newly printed membership cards and will be sending them to everyone who has signed up in 2021 within 2 weeks so you will all have them before our classes/events start on June 6 out at the Tomato Lady’s house.  Here is the class/event schedule online to see the classes/events and to sign up. 

All our events are OUTSIDE this year except for one tour in the fall. There will be plenty of room to space 6 feet apart at every event and masks will be required. The instructors have been vaccinated and the governor now has relaxed the mandates for attending small events so we hope you will be as excited as we are to get outside and learn something new to feed our souls and possibly ourselves in a safe environment. Here is a pdf you can print out (for your frig!) 2021 HG CLASS SCHEDULE_final (but you will still have go online to sign up).

MEET THE WHEAT

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SONORAN WHITE WHEAT
Sonoran White wheat was introduced to the Southwestern United States and Northern Mexico in the 16th century by the Spanish colonizers to make communion wafers and provide sustenance and it became a staple in the local cuisine as exemplified by the flour tortilla.  It is adapted to this region’s growing conditions and is very hardy and drought tolerant, thrives in alkaline soil and it is disease resistant. Wheat was a useful food crop as it could be planted in the fall and grown in winter and early spring before the native crops of corn, beans and squash which are all warm season crops. As recently as 100 years ago southern CA, Sonora, Mexico, New Mexico and Arizona were major wheat producers and Sonoran White was a widely grown variety.

Sonoran White is now being rediscovered by eaters and bakers and farmers interested in heritage wheat as an alternative to industrialized dwarf modern wheat.  Older wheat varieties are incredibly hardy and need less inputs and lend themselves to regenerative organic farming.  As a fall planted crop, grains can provide living root systems in the soil all winter long which reduces erosion and builds soil fertility and sequesters carbon from the atmosphere.  Ancient and heritage grains also contain more nutrients which have been bred out of modern wheat in favor of a high starch content.  Heritage wheat also offer an incredible array of flavors and textures not found in supermarket wheat.

It is a soft white wheat meaning that its outer bran layer is light in color and it has a low gluten/protein content which makes it excellent for pastries and tortillas where gluten strength is not required.  It makes a very stretchy dough which rolls out very well. When you mill whole berry Sonoran White wheat you get a 100% wholegrain flour with a lovely pale golden color much lighter than standard whole wheat.  It’s flavor is rich, smooth and nutty and it  is a great choice if you want to work in more wholegrain flour into your baking.

sonoran-white-wheat

It is a soft white wheat meaning that its outer bran layer is light in color and it has a low gluten/protein content which makes it excellent for pastries and tortillas where gluten strength is not required.  It makes a very stretchy dough which rolls out very well. When you mill whole berry Sonoran White wheat you get a 100% wholegrain flour with a lovely pale golden color much lighter than standard whole wheat.  It’s flavor is rich, smooth and nutty and it  is a great choice if you want to work in more wholegrain flour into your baking.

If you are interested in exploring the wide variety of heritage grains available for baking a counter top grain mill is essential.  While there are many small mills producing heritage and ancient grain flours the home mill gives you access to a wider choice of grains and freshly ground flour is more nutritious and flavorful.   Whole grain flour tends to deteriorate rapidly after milling due to the volatile oils in the germ and bran.  Refined white flour has these super healthful components removed and so has a much longer shelf life.

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The Rio Grande Grain project is one of many groups promoting small scale heritage and ancient grains.  We feel this is a needed component in our local food supply chain.  Here in New Mexico we can find amazing locally grown beans and corn at our farmer’s markets but the wheat and other cereal grains are under represented.  Farmers will be more willing to grow these grains if we are willing to pay a fair price and learn how to use them!

Let’s get started with the classic flour tortilla!

sonoran-white-tortilla

SONORAN WHITE FLOUR TORTILLAS
I’m no tortilla expert and I’m more familiar with making corn tortillas than flour ones but I just had to see how the Sonoran White flour worked in the homemade tortilla!  This recipe is 100% whole grain Sonoran White milled to a fine flour in the Komo Mio mill.  Whole grain flours tend to be thirstier and require more water than refined white flours so this has been adjusted for in the recipe. Whole grains also benefit from a longer resting time after adding the water to the flour to absorb the water.

Lard would be the traditional shortening but I used butter as it was handy.  Duck fat also was tasty.

Using a stand mixer combine the dry ingredients:

279 grams (2 cups) Sonoran White whole grain flour

15 grams (aprx 1.5 teaspoons salt depending on the type of salt)

5 grams (1 teaspoon) baking powder

With a paddle attachment drizzle in:

30 grams (2 tablespoons) melted shortening

180 grams (3/4 cup) hot water.

Watch the consistency here.  The dough should be somewhat wetter and stickier than the final consistency for rolling it out as it will get less wet as the whole grain Sonoran White absorbs the water during the resting period.

Knead for about 2 minutes then let the dough rest in a plastic bag 1-2 hours to fully hydrate the flour.

Make golf ball sized balls and rest covered on lightly floured surface for 20-30 minutes.

Heat cast iron pan or comal over medium-high heat.  When it is ready a few drops of water will sizzle and pop on the surface.

Since my tortilla rolling skills are abysmal I used a combo method to shape the tortillas.  First I hand flattened the balls into thick discs and then pressed these between plastic sheets in the tortilla press as if making corn tortillas.  This produced a nice round shape that was then hand rolled out as thin as possible.  You can also just handroll out the tortillas with a rolling pin.  Either way they should be thin enough to be translucent when held up to the light.

Cook tortillas on the hot pan until a few golden spots appear on the bottom.  Then flip over. Total time is about 20-30 seconds on each side.  Wrap in a clean towel and keep warm until serving.

SOURCES:
Until we have some local sources here in New Mexico you can find Sonoran White wheat at:
Hayden Mills, AZ
Native Seed Search AZ
Barton Springs Mill, TX
Breadtopia

Let Us Spray

Time to spray Dormant oil on your fruit trees

Let Us Spray
by Bob Zimmerman

Do you have fruit trees in your yard? Now is the time to give them a good spraying.  Dormant oil spray can be used safely and is a good deterrent on a number of bugs that can attack your trees. It is just mineral oil with a few drops of detergent as an emulsifier. You can purchase mineral oil at the hardware store and is much cheaper than the oil sold at nurseries. It basically works by coating and suffocating the eggs and emerging larvae.  Using a special spray bottle attached to your garden hose, thoroughly drench the fruit trees before the blossoms open.  It is not 100% effective but does help to reduce the incidence of coddling moth larvae in apples, aphids on cherries and peach tree borer. It’s important to soak the bark of these trees for maximum control.

Coddling moth trap

This is a good time to hang out coddling moth traps near your apple trees as well. They contain a pheromone which attracts the males which then get stuck on the sticky trap, preventing them from mating with females and reducing the number of eggs laid. They are a bit pricey, but worth it ( unless you like having wormy apples!) Water all your fruit trees regularly now that they begin to flower. Stressed out fruit trees will attract pests, especially aphids. I do not recommend chemical sprays for aphid control as that will also kill beneficial ladybugs and lacewings. Just keep your trees well watered throughout fruit production.

Scale on Pinyon tree

This is also a good time to spray your piñon trees with dormant oil too.  If you see little black dots on yellowing needles, that’s piñon scale. It’s endemic here and will not kill the tree, but will cause significant needle drop making the tree look rather anemic.  The oil will suffocate the eggs and larvae of the insect and significantly reduce the infestation. Also, scrape up and dispose of the dried needles underneath the tree.

White fuzzy masses are the nest of the scale insect

 

You may find white fuzzy masses there, which are the nests of the scale insect. Thoroughly soak the area with the dormant oil spray as well. During the spring and summer look for these fuzzy masses on the undersides of the pine branches and hose them off forcefully with hose nozzle.

Using dormant oil spray is an environmentally responsible way to help control a number of pests in your yard.  No harmful chemicals, and the bees and beneficial insects in your yard will love you for it!

Don’t forget! Mini Seed Shelters start Saturday

Starting March 6—Due to CV-19, Home Grown NM is offering two Mini-Seed Shelters this year. If you are looking for free seeds for your vegetable or flower garden, come to one of these the Mini-Seed Shelters in lieu of our annual Seed Exchange. Please bring any seeds you may have to share. It is not necessary but helps keep our seed supply going. MARCH-APRIL March 6th thru April-25th–WEEKENDS ONLY   Time: 10 am—5 pm

Mini-Seed Shelters (as supplies last)

Two Locations:
The Seed Shelter • 1539 Burro Lane • Santa Fe (access off Quail View Lane)

Railyard Park Seed Shelter: 701 Callejon (behind SITE Santa Fe outside Railyard park classroom) • Santa Fe
Fee: FREE for everyone!

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Also the Seed Library is responding to pandemic-related library closures by again locating “Mini Seed Libraries” at 9 locations throughout the county starting in March and continuing through May or as long as seed supplies last.

March 6–May 31 WEEKENDS ONLY, 10 am–5 pm (as supplies last)

2021 Mini-Seed Library locations:

Main Library—145 Washington Avenue • Santa Fe (Located under the portal)

LaFarge Library—1730 Llano Street • Santa Fe (Located under the portal)

Southside Public Library—6599 Jaguar Drive • Santa Fe
(Located under the portal)

Reunity Resources Farm—1829 San Ysidro Crossing • Santa Fe
(Monday through Friday, 8 a.m. to 4 p.m. and Saturdays from 9 to noon.
Call to confirm (505)-490-1047)

Santa Fe County Fairgrounds—3229 Rodeo Road • Santa Fe
(Located outside the white gate)

La Tienda at Eldorado—7 Caliente Road • Santa Fe (Monday-Saturday 10-5)

Galisteo, NM—Galisteo Park—The park is adjacent to church at the junction of NM Routes 41 and 42.

Pojoaque,NM—Pojoaque Valley Irrigation District Office, 9 Cities of Gold Road, Pojoaque.

EdgewoodEdgewood Senior Center, 114 Quail Tr., Edgewood, NM,
(at Community Garden inside hoop house)

Get the PDF version HERE: MINI-SEED STATION LOCATIONS

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!

 

Winter/Early Spring Sowing 101

Winter/Early Spring Sowing 101
By Lynne Roberts

An Important message about SEEDS: BUY THEM SOON!!  Last year, 2020, there was a major shortage of seeds across the country and in all the seed markets around the world…None of the Santa Fe garden centers nor plant stores nor the big box stores had any seeds left after the first cycle of early seed buyers…(Many of us who save seeds may have had some seeds for our own gardens and for sharing with friends and neighbors…). And the reason for that major seed shortage: NOT ENOUGH WORKERS TO SOW, HARVEST, PACKAGE, and SHIP those seeds from the farmers and the major seed producing companies, and NO WORKERS to PROCESS ORDERS to stores, in addition to a difficult Covid-19 growing season 2020.  SO, BUY YOUR SEEDS SOON, and locally if possible!!

So don’t despair-those of you who don’t have a greenhouse or cold frames in which to start your COOL SEASON CROP seeds in your garden!  Seeds like lettuce, spinach, Asian greens, cabbage, arugula, and many other cool season crops can be started outside with protection. It is totally possible to start your seeds outdoors, in the freezing cold, with a well-known method of seed germination, requiring just two things:  mini GREENHOUSES (made from recycled plastic/transparent milk-water-juice gallon jugs or large plastic soda or water bottles) and TIME with Olde Mother Nature. It is both easy and economical to start your own garden seeds in your own greenhouses, in your yard.

WINTER SOWING 101
My source is Kevin Lee Jacobs, at his website, “A Garden for the House.com,” who credits TRUDI DAVIDOFF with inventing, in 1999, this outdoor method of seed germination, in even the coldest of temperatures, starting in December, January, or even on February 14, on St Valentines Day and even later. You can google Ms. Davidoff, and see that she still has a foundation for teaching this easy method to students of all ages, around the world…

In 2007, when I first moved to Eldorado—land of gophers, rodents, “mouses,” impossible alkaline soil, and strong Mistral-like winds—I was NOT a happy gardener!!!!!

And then, I read Trudi’s and Kevin’s method for germinating seeds outside in the cold, using recycled mini plastic greenhouses! Ms. Davidoff urges everyone to use whatever free container that they can recycle, including plastic deli, fruit and veggie containers from the supermarket, aluminum foil circular and square containers from the Chinese restaurants and fast food restaurants, etc… Look around and see how much of this free, easy to recycle “stuff” is available to use as planters before it finally goes into the recycle pile at the transfer station.

MAKE A MINI-GREENHOUSE
So, we all know how seed starting indoors –without lights, with very limited space inside your bedroom, in your dining room or living room on wooden tables that will get water damaged from leaking plant pots, with not enough sunny window ledges nor enough Sun coming in anywhere inside your house or apartment –ENDS!!— IN DESPAIR, with irate and annoyed spouses, partners, roommates, and spindly starts, subjected to the dry air loving creatures (spider mites, scale, bugs, things) and mold and mildew or half dead plants…! (YES! YOU! In your HOME!!)

GARDENERS, let’s start out right and be successful!
Instead of leaving that 1/4” of milk, juice, or water in the bottom of the plastic gallon jug and putting it back in your fridge, hoping that someone else living in the house or a passing friend will empty it, rinse it, and take it out to your recycle bin (YES! YOU!), take that same FREE AVAILABLE container or milk/juice/water jug and empty its contents, fill it with some water, and rinse out the water (over your potting soil is good)

1) DISCARD the bottle top/cap of your jug. Take a medium drill bit and your drill (or heat a Phillips screw driver over your gas burner flame), and make enough holes for ventilation in the bottom of the jug (perhaps 10-15 holes) for appropriate drainage and ventilation, about 3-5 holes on each side, and 5-10 holes on the top of your transparent plastic container for ventilation…as your greenhouse will be watered with rain, snow, and sleet…

2) Just below the handle of your jug CUT around the middle of the jug, using an exacto knife, or a VERY sharp knife, or scissors cut about an inch be (add extra duct tape on hinge for support), the handle remains on the jug itself.

3) Add a good quality sterile seed starting or potting soil mix ( DO NOT USE SOIL FROM YOUR GARDEN) and fill the bottom part of your jug with about 2″-3″ of this good potting soil…Soak well, allow to drain thoroughly at the sink or over your pail of seed starting mix or good potting soil.  Add perlite to loosen the soil if your soil is slow draining.

4) Sow your seeds on the surface of the soil.  If your seeds are very small, there is no need for additional soil to cover… Leave them on the surface of your potting soil.  Larger seeds require only 1/8″ planting depth.

5) Labeling and taping-Use a permanent marker to indicate on the jug itself the following information: name of seed, quantity sown, date sown, days to maturity, height, possible planting location in your garden, and any other important info…Then, close the container’s hinged cover, secure it into place with 2-3 pieces of DUCT tape (it’s not necessary that the two halves fit tight; you will be able to open your jug greenhouse to check the water inside–rain, snow, sleet have been watering your greenhouse, supplemented by any additional water that you may need to add–to monitor the progress of your seedlings, and to check ventilation as the greenhouse will heat up and on sunny days become very humid…That is why NO cover or cap is needed on your greenhouse, as the vented top will permit excess heat and humidity to escape!)

6) Move your planted greenhouse jugs outside soon after planting them!  (YES,IN THE FREEZING COLD AND SNOW!!) . I place all the jugs in a shallow plastic box or on a tray with an edge or lip, and place that tray/box containing all the greenhouses (6-8) on a wire mesh patio table or in a large plastic recycle container away from the wind, on the south side of my house or in a very protected area…

When your seedlings are ready to be transplanted in your garden, you can take great pleasure in knowing that you have an easy and economical way to sow more seeds for your garden…And you sowed, nurtured, transplanted, and grew your plants all by yourself!!!  BRAVO, FEARLESS GARDENER!!

NEW! 2021 CLASS/EVENT SCHEDULE

2021 CLASS/EVENT SCHEDULE

Below are the classes/events schedule for 2021 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. We will see how many people we can have by June when the first class starts. If we can have more then ten people, then we will have whatever the NM Health allows. If only ten people will be allowed, then first come first served and we may have to bump people to whatever the state allows so sign up early!

You can print off an abridged version (to put on your refrigerator!) here:

2021 HG CLASS SCHEDULE

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MARCH-APRIL

Saturdays and Sundays
WEEKENDS ONLY

STARTS: March 6 thru April 25, 2021
10 am—5 pm

Mini-Seed Shelters

Due to CV-19 we are offering two Mini-Seed Shelters this year. If you are looking for free seeds for your vegetable or flower garden, come to one of these the Mini-Seed Shelters. Please bring any seeds you may have to share. It is not necessary but helps keep our seed supply going.

Two Locations:
The Seed Shelter: 1539 Burro Lane • Santa Fe
Railyard Park Seed Shelter: 701 Callejon (behind SITE Santa Fe outside Railyard park classroom) • Santa Fe
Fee: FREE for everyone!

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JUNE

Sunday, June 6, 2021
12 noon to 2 pm

Veggie Gardening In Our Santa Fe Area

Jannine Cabossel, The Tomato Lady, will show you in her garden, how to be a successful vegetable gardener. Come learn how to garden in our harsh environment. Give yourself the ability to grow great vegetables with these gardening tips!

Instructor: Jannine Cabossel/The Tomato Lady
Location: Jannine’s mini-farm • 56 Coyote Crossing • Santa Fe
Fee: $5 for members/$20 for non-members

REGISTER HERE

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Sunday, June 20, 2021
11 noon to 2 pm

Grain Trials Field Day

Tour the 5th season of the Rio Grande Grain trials at La Villita Farms (formerly Mergirl Gardens). This fall we planted one acre of a variety of ancient & heritage wheat, barley and spelt in an effort to discover which varieties do well here in New Mexico and to increase local seed stock. Regenerative agriculture concepts and our experiences with growing small plots of grain will be discussed. There is plenty of space to spread out and you are welcome to bring a picnic lunch. Please bring your own water!

Location: La Villita, NM (directions will be given on paypal)
Fee: $5 for members/$20 for non-members

REGISTER HERE

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JULY

Sunday, July 18, 2021
12 noon to 2 pm

Hypertufa Planter Workshop & Demo

Get ready for 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: 56 Coyote Crossing • Santa Fe
Fee: $5 for members/$20 for non-members

REGISTER HERE

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AUGUST
Sunday, August 1, 2021
12 noon to 2 pm
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 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!

Tour guide: Leaf and Hive
Location: 1208 Mercantile Rd. • Santa Fe
Fee: $10, for members/$20 for non-members

REGISTER HERE

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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
Fee: $5 for members/$20 for non-members

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Sunday, August 29, 2021
12 noon to 2 pm

Getting Seedy: Why & 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

REGISTER HERE

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SEPTEMBER

Saturday, Sept 11, 2021
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 car- bon 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 commit- ted 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
Fee: $5 for members/$20 for non-members

REGISTER HERE

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