2015 Santa Fe Harvest Swap

Busy little squirrels over here gathering up the acorns for winter and preparing all our goodies to the share

on Oct 25th

at the Fourth Annual Santa Fe Harvest Swap!!


Over the years this has become a place where we gather with our community to

Swap, Savor and Celebrate the Abundance of our year together on this beautiful earth.

It is a place to share gratitude for all that we are given and have the opportunity to be nourished from each others kitchens, hard work and hearts.

Hope to see you all back again, or if you haven’t ever joined us, this might just be your year!! Sign up here.

My counters runneth over

This pretty much sums up my kitchen these days.  My counters runneth over with goodness calling my name: feed me, cook, me, can me, dry me, PLEASEEEEEEE


We reignited the sourdough starter for our Pre-school baking day, upon my sons request after hearing the Little Red Hen for the first time, and we made ourselves some sourdough bread (both gluten and gluten-free I might add!) He couldn’t have been more excited, which totally made it worth the effort ( we have been gluten-free for a year now and my bread rhythm is completely gone and I don’t really miss it at all)


We have two crockpots going 24 hours a day with the tomatoes and more ripening every day! Luckily I have a baby holder when I MUST do something that requires two hands like churning hot tomatoes!


We went apple picking and luckily there are about twenty pre-school apple picking verses to learn along side.


We changed the seasonal alter to an autumn theme to my sons delight added a few new puppets of whom he is very fond of!  These little guys got me back in the crafting mood, and though I spent way too much time on them, aspiring to my Utube muse, I had so much fun and now have yet another crafty obsession, needle felting!


This must be our season because home-pre-school curriculum lines up perfectly with what we fill our days with anyways, so instead of feeling like I am taking on yet ANOTHER task, I feel like I am actually just weaving song and spirit and sweet company into my daily hum.


Ahhhh I just love when things are fluid and easy….well done with ease & fluidity–

(canning and processing all this stuff while juggling two kids is not exactly easy!!, but a healthy challenge I am delighting in and I am sure not the first mama to have all these pots on the stove at once!)



Oh August- you are such a dream, I am pretty sure I write you an Ode every year, and this one you have shown your true colors so generously, yet again.


Your light is amazing, your rains oh so soft, the world just seems to sparkle in your glow.


You have me busy though I will say that…Gathering up those Amish Paste tomatoes like little easter eggs hiding under a forest of foliage and the cherries that just won’t stop giving!!


Chop chop chopping onions that are pungent and sweet all at the same time!


And attempting to put off the canning sessions as long as I can by fermenting Salsa!! IMG_9043

Which is going quite well I must say!


August, it feels like you are almost over and I just wanted you to know, you are my favorite of all the many moons we see come and go, and if September wasn’t so Spectacular as well, I might grasp at you, but for now, I just want you to know how much I love you so.


The Rough Guide to Big Batch Basil Pesto

It happens every summer…or winter I suppose.  I start in the green house in March with these little tiny Basil seeds…

they are so itty bitty I end up planting way too many.


When they grow I find plenty of nooks and crannies for them to grow in the garden and then this time of year I am swimming in beautiful Genovese Basil.  So I get to work on big old batches of pesto to freeze and share at the Santa Fe Harvest Swap, (yes it is happening again this fall folks, more details later!!!)


I usually start with about 1 1/2 lbs Basil, a dozen head of garlic, four cups almonds, four cups olive oil, and a handful of salt.  This much will get you about a case of half pint jars of pesto.  It isn’t hard, just takes a few time consuming steps- like peeling a ton of garlic, and plucking off a ton of Basil stems.


Along the way I figured out an average head of garlic equals about 1/4 minced garlic- which is enough for one batch– yes I like garlic!!


To make these batches affordable I use Almonds instead of pine nuts, and I soak them over night before hand to get even more bang for my buck ( they expand a little when soaked)


The making is easy once you have everything prepped and ready, (this can take days!!)IMG_8798

For one Batch ( 3 half pint jars)

Fill the Cuisinart with

4 cups of basil leaves (That means filled to the brim and pushed down a couple times)

I pulse the Cuisinart a couple of times and add

1 cup of Olive Oil on top and pulse till a nice green paste

Then I add a

1/4 cup minced garlic (run through the cuisinart earlier)

1 Cup soaked Almonds

1tsp salt


Before you finish taste it!! Some garlic is much stronger than others as is Basil so make sure you like it before you go freezing a ton of it!!

Blend until nice a creamy and fill up half pint jars leaving a little room at the top for a layer of olive oil ( this keeps it green)

This amount will make 3 Half pint jars


Do this four times and you will have a case of pesto which you can freeze and eat throughout the year!


***Remember this is a Rough Guide- I can barely follow a recipe much less write one, but so many of you have asked how I make my pesto over the years, so there you have it!



I have been doing a lot of processing lately- mostly thoughts & emotions, struggles & triumphs, births and deaths.  I have never really used this space to share these things, mostly because I am not really sure how.  When big things happen I don’t always know how to put words to them, I live through my senses and images come more naturally to me then words.  IMG_8720

I am not always sure what to do with all that life offers and doing is what I know best.  I feel good when I do, I get my hands in the earth and it grounds me.  I grow food and I feed and thus am feed.  IMG_8714

I bring life, but sometimes it is simply taken away.  There are times in life when things are out of my hands, I get disoriented and somewhat lost.


Lately this has been true, I have been thrown off by what life has thrown at me and the way I process is by doing things that make sense to me.  Lately there has been a lot of processing internally and externally in this processing I am finding healing.


If food is medicine then maybe food processing is therapy.  So in my muddled mind when my hands can do I am made whole again.  So picking and processing I go. Grinding the berries, sorting the seeds, whirling the blender. IMG_8766

Time to harvest the bounty and make the food and I feel it healing all the confusion of the world.  So I give thanks for the ability to be processed by my processing of the food that will feed in the months to come.


Desert Lawns

Oh this rain!! I don’t need to say how glorious it is, as I know each and everyone of you (that lives here in the high desert) is loving every minute of it as much as I am!!  BUT OH HOW WONDERFULl!!!


Our skin our soils our souls are soaking up every sacred drop!  The rivers are raging, the mountains inn full bloom!  All I want to so right now is wildly throw seeds around!! And of course lay in the great green grass!!

I green up on blankets of green but I admit I started to reject the typical lawn when I learned how many chemicals went into the average American lawn, not to mention water and how many other amazing plants you could squeeze into those precious spaces around ones home.


There is a huge movement across the country now to pull out your lawn, grow food and medicine and even keep animals close to home and I am all for it!!  But I must say when I ran the garden at the Santa Fe Children’s Museum I saw how precious the lawn was for picnicing families, barefoot children and rolly polly babies alike.


Here in the desert lawns are rare and now that I have barefoot children of my own I see the great need to have open soft green spaces for them to run and roll and rest in.  So this year has been the year of the lawn.  I probably wouldn’t have thought of it, but my son did.  In fact he asked for a lawn mower first, which he was gifted by a dear friend…but once he brought it home he realized it was not much fun on our weedy dirt…So we planted the boy a lawn.


Luckily it has coencieded with a very wet year here in the desert, so the lawn is growing to every bare patch we have left in this little lot.  So when I say lawn- I don’t actually mean the Kentucky blue grass or fescue of my past, but an herbicous or otherwise known as a weedy lawn.  We started out by leaving to of my beloved ‘weeds’. Mallow (Malva neglecta) ( the name says it all!)IMG_8333

and Knotweed (Polygonum erectum )


were already growing here.  They are hardy weeds, trouble for some if you are trying to rid your farm of them, but soft under foot and welcome here.  They grow low under heavy traffic and take to mowing quite nicely.  We used what was here as nurse crops and planted in plugs of Buffalo Grass, Chamomile, Creeping Thyme, and YarrowIMG_8343

Then we raked the bare soil


mixed up a bag of Strawberry Clover, Blue Grama Grass and more Buffalo Grass seed from Plants of the Southwest.IMG_8357

Sprinkled liberally


raked some more and covered with a bit of loss dirt from a pile we had and danced around on it.  The seeds of course need contact with the dirt and all like to be watered to begin with- and in this rain are sprouting up beautifully.


Once they are established, they will be desert hardy and should thrive just fine on the water that falls from the sky (hopefully it will just keep coming!!)

So now we have ourselves a beautiful little lawn and an extra lawn mower when we need her!!


How to spend a summer day


Let your garden run wild in the hot summer sun and your kid be half naked all he wants!


Pick the reddest ripest Nanking Cherries on the bush ( a super hardy bush cherry that does great in Southwestern landscaping)


Wash in cold water in the hot sun


Take your time, this is one of the best parts!


Roll them around in your little fingers and giggle


Dust off the old Cherry pitter and crank to your hearts delight!


Get as messy as you want.


Soon enough you will have a bowl full of Cherries.


Decide to make a pie


Roll it out and mark it with a B


Put it on the oven (outdoor oven or solar oven if you are lucky cause it is simply too hot to bake a pie inside!)


Wait for it!


Give thanks


and thoroughly enjoy!

We’re at the Farm

I woke up to this message today


so I packed a lunch and headed up.


Looks like last falls cloves are hanging in there


and the water is flowing well.


Seeds are still being set in the ground


and the furrows constantly cut, the mud ever moving


but we are starting to see the fruits of our labors


and if nothing more, sweet smiles from a Sunday morning spent well.


On a Journey

Wow- a few free minutes to touch back into the blog world only to reveal it has been a whole 3 months since I posted anything!!  Time sure does fly and what can I say, my family and I have been on a journey. IMG_7718 Little Eva is almost four months old and though she is a total delight, she arrived with her own set of curve balls that have had us all kind of scrambling for some semblance of normalcy around here.  What I am constantly reminded of though, is that life with baby is never normal, it is unique, special, fully consuming and totally fleeting, so giving life the permission to NOT be normal is my biggest task right now.  Accepting the beauty along with the challenges, and truly being grateful for all that we are given.  Daily stretching myself even further to rise to what is and releasing what is not to be. I know all humans are working on that everyday, but sometimes life gives us an extra dose to kick our growth into high gear… and that is where I am and most days I end with a humble thanks. IMG_7772 While being worked on inside and out, I have learned so much and the thing I am grateful for the most is the presence of my family.  You see, we are a little counter-culture, not really keeping up with the Jones very well.  We work for ourselves, we grow our own food and we have very little money and we spend a lot of time together.  We can get a little fussy with each other with all this time, but these past months, the support and simple company of my family has gotten me through a very hard time.  Their laughter and warmth, their help and compassion.  Honestly we have all been re-calibrated by this time and have grown strong together.  If our schedules had been different this time would have been much harder, maternity leave being long gone by now.   Though we would have had more money, I am not sure where the heck I would be right now, so I consider our togetherness our greatest wealth. Another great freedom is that I can work from anywhere right now (if my kids are with me I am working!!).  Joel was invited to Utah to work on various projects so I thought it would be a good idea to tag along a get a little fresh air.  Because we don’t really have typical family vacations in our equation, we made the trip a family adventure, totally vacating from our little hive and bringing the show on the road. IMG_0619 First we went to Boulder Utah— Have you heard of this place?  The residents will probably have my hide for letting out their secret– but this town is a gem!! Very isolated and hard to get to makes it not an easy place to live, but if you, you are pretty lucky.  Joel was asked to help them establish a food forest in their town park through a Permaculture design community process.  The kids and I got to play with some new friends but kindred souls, Ana & Jeff in the many town play grounds, rivers and their backyard which was pretty much a bird sanctuary (we saw three families of geese raising their young a whooping crane nesting 100 yards from the house!) IMG_0664 From there we drove the Burr Trail to Capital Reef which will go down in history as one of the most beautiful drives of my life.  Though I didn’t get to take any pictures, the fields of desert wild flowers were truly remarkable and this year may have been the best for Desert Wild flowers ever. IMG_0699 We then rambled up to Moab where Joel taught the Interns of Community Rebuilds Permaculture principles to integrate into their low-income straw bale housing projects.   They always welcome our little family so warmly in Moab and it is no secret that Moab is a great place to play.  The Mulberry trees were bursting and the town a buzz with spring blooms. IMG_0688 The kids and I spent a lot of time on the Mill Creek bike trail “fishing”and basking in desert shade. I frequently wandered the awesome Youth Garden Project to photograph all their cool structures for inspiration and inspiring it was. IMG_0732 Then it was on to the First Four Corners Permaculture Convergence in Cortez, COIMG_0749 where Joel gave a talk and we romped around in the mud with the Curry Boys, ogggled the baby goats and got to sleep in a very tiny house!IMG_0754 We ended the trip at our beloved Circle A Ranch with the Tracking project Mentorship program which always feels like coming home.IMG_0778 Finally home now and so happy for it.  The poppies are up to my waist, the locust tree bursting with blooms and though there is plenty of work to be done around here, there is a welcome lightness that the journey gave us which we will keep kindled in our home. IMG_7756

Sprouting up!

Well what can I say– things are sprouting up around here!  The greenhouse is full, the garden giving and I too am perking up a little. *(For those of you who read this blog solely for gardening info, and I know there are at least a few of you– the posts of this year have been very belly and baby centric so back to gardening– at least for the moment.)

Before we jump into the gardening season though, I thought I would share what we have been growing all winter because even if you don’t have a greenhouse you too can grow all kinds of food in your windows, little sprouted food.


Recently I taught a class to Cooking with Kids teachers about indoor gardening and I think the most successful one was the one on Micro Greens.  Growing your own is so very easy and really only takes about 10 days from sowing to harvest so you really can be constantly growing food in a tiny space.  NPR even did a little story about them a few years back when they were all the new rage.


You basically soak the seeds in water over night (or not, it just speeds up the process a bit).

Sow your chosen seed THICKLY in your chosen container (you don’t really even need to have holes in the bottom but I use plastic or wooden flats).

Cover with some soil (or a wet towel or soaked newspaper like the Santa Fe Sprout lady does).

Keep moist to the touch, watering every other day or so.

Place in a warm, sunny window (the more sun the better a south-facing window with direct sunlight all day is ideal).

Here is a great little video from Peaceful Valley Farm Supply on how they do it.


You can harvest at cotyledon stage or when they get there first true leaves or when you get around to it!

I usually get about 1lb per flat to give you an idea.

I have done Brassica micro greens ( including Broccoli, Mustard, Kale, Cabbage) here is their list of what can be grown as micro greens…Johnny’s has a great selection too!


Peas Shoots ( field peas work great and are cheaper than snow pea seed)


Buckwheat sprouts


The ever popular Sunflowers Sprouts (a great one for kids, they taste great and kids can help remove the seed coats or little hats before harvesting which saves you a lot of trouble in the washing)


Winter Rye ( or Easter Grass)


And whatever else you can think of.

When you get what your can eat from them, off to the chickens ( or worms, wild birds or compost pile) they go.


Fresh, quick, easy and abundant– they best kind of food!!