Last week we held our last potluck of 2012 and had Richard Bernard (from Pojoaque Pueblo Farmers Market, Greenhouse and Farm as well as Seeds of Change) to discuss what we needed to do in Santa Fe to increase seed saving. Pablo Navrot from our board presented a TEDx talk titled, Restoring Agricultural Diversity Through Backyard Seed Saving, on Saturday to start people thinking about how they can save seeds in their home gardens. We have started this discussion and are planning more classes and discussions in 2013.
Let us know your feedback. What do you want to learn? Is there a type of seed that you want to save? Have you created any new varieties in your garden?
Here are some 2013 Events for Seed Saving
Bring any seeds to share with others in a packet from the store or that you saved. You can also bring envelopes or small baggies and a marking pen. We will have a seed saving class to show people how to label seeds with year, seed type and other information.
Home Grown New Mexico Potluck
Tuesday, February 26, 2013 at 6:30pm
Whole Foods on St. Francis in Community Room
Cool Season Seed Exchange Table During Potluck
Santa Fe Seed Exchange
Wednesday, March 20, 2013 from 4pm – 7pm
Parks Division of Santa Fe and Home Grown New Mexico
Fresh spring greens are growing in many of the community gardens and home gardens in Santa Fe this month. The planting date for greens can be as early as March so there are lots of spinach, kale, swiss chard, asian greens and hearty lettuces ready to harvest now. Most early greens, also called baby greens, are best eaten right out of the garden. Here are some tips for picking and eating spring greens.
- Pick greens early! The small leaves will be more tender and this will encourage more growth of your plant.
- Greens will grow throughout the season so you do not want to pull them to harvest. Bring scissors to the garden and cut the greens close to the bottom. Consult your seed source for details on individual types of greens.
- Spring greens are tender in salads or on your favorite sandwich with hummus and sprouts. Greens that are grown organically will need a rinse in the sink right before you use them. If you can’t eat them after harvesting, keep them in a sealed container in your refrigerator for up to three days. Do not wash to store them.
- Cook the greens that are heartier, such as kale, swiss chard and pak choi, bok choy and tatsoi. These are still very delicate leaves so rinse them and chop them into long ribbons. You could roll them into tube and then cut fine slices, also called chiffonade. Heat the pan to a medium high heat and add a little almond oil or toasted sesame oil. Add onions and garlic or saute the greens quickly. One tip is to throw a handful of water on the greens and cover almost all of the way to steam the greens as they cook quickly. Either add salt or tamari before serving. Enjoy!