Home Grown New Mexico

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Community Homesteading: Grow, Raise, Make & Preserve
Updated: 1 day 14 hours ago

Soapmaking Workshop Sunday, July 8th

Thu, 2018/07/05 - 8:59pm
Here is the next workshop being offered  by HGNM this sunday.

Sunday, July 8th—
12 noon to 2 pm

Soapmaking Workshop
This class will be a demonstration class making cold processed soap from scratch with information provided on how to make it yourself.  Learn about the materials, equipment, and techniques used in this method. This soap will be a simple soap for learning and will not use scents so that people with chemical sensitivities may participate.

Instructors: Marina Bertelli/Kathy Morse
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

 

Categories: Sustainable SW Blogs

Hot Sauces and Cold Relishes using fermentation methods

Sun, 2018/06/17 - 6:30am

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:

Categories: Sustainable SW Blogs