The Farmers' Beet - Volume 6 - Issue 1 - February, 2011

FREE

FREE

Issue Number 1

Volume Number 6

When: Friday, February 4, 6:30 PM Where: Ramah Senior Center Located on HWY 53 just west of downtown Ramah

Sponsored by the Ramah Farmers Market

Food & Refreshments

Crafts and Jewelry donated by RFM vendors, RFM Baked Goods, Goods and Services donated by Farmers Beet Sponsors and Businesses, and Goods and Services donated by Ramah Farmers Market Supporters.

Bingo fundraiser event sponsored by Ramah Farmers Market to raise funds for its Vendor Support Program. Call Jackie or Denis at 783-4440 if you would like to donate prizes. We are also looking for volunteers, especially experienced in running Bingo fundraisers.Call 505783-4440

New Mexico Friday February 18 & Saturday February 19 Marriot Albuquerque Pyramid North 5151 San Francisco Road, NE, Albuquerque,NM

February 2011

Want to get started in production for the local food movement?

Attending the New Mexico Organic Farming Conference is a good way to start. This conference is considered the Southwest’s Premier Conference for Organic Agriculture. “Organic” agriculture doesn’t quite cover it – the conference covers a much larger ground with emphasis on local, sustainable agriculture, family based ranching and farming, market gardening, livestock raising and value added production. The conference cost $100.00 for both days, or $65.00 for one day. Special room rate reservations can be made at the Marriot.

The conference draws its presenters from a range of talent throughout the private and public agriculture sector. Conference organizers include Farm to Table, the New Mexico Department of Agriculture, the New Mexico Organic Commodity Commission, and the New Mexico State University’s Cooperative Extension Service. This year the Welcome speech is by Dr. Jan Boren , the director of the New Mexico State University Cooperative Extension Service. Dr. Boren investigates wildlife and livestock interactions on rangelands and forests in New Mexico. On Saturday, the keynote speech will be given by Jane Sooby of the Organic Farming Research Foundation. Jane will be giving a overview of recent topics in organic research.

You might wonder if the conference has any relevance for Ramah. Kate Wilson arranged local workshops based on her contacts and experience at the Organic meetings: Both the Gordon Tooley tree workshop and the Les Crowder Topbar Bee Workshop were a local result of the Organic meeting. This year our own Rebecca Allina and Charles Mallery of El Morro Valley Ranch will be making a presentation “One Year Later: Establishing an Organic Beef Operation – Lessons Learned”.

Gordon Tooley will be presenting “Propagation, Planting and Care of Fruit Trees”. Les Crowder will be presenting “Bringing Home the Bees”.

Deborah Madison, former pastry chef at Chez Panisse will be presenting “Connecting with Your Customers: Merchandising for Farmers’ Market Sales”.

Here is a brief summary of the presentations: (Cont. next page)

MARKET NEWS CROPS “Ten Years of Organic Berry Production- Lessons Learned” – Doug Findley “Establishing an Organic Vineyard” “Propagation, Planting and Care of Fruit Trees” – Gordon Tooley “Not Your Mother’s Stone Fruit – Pomegranates and Jujubes – Becky Thorpe and Steve Tate “Mixed Vegetables – a Good Start” - Sharlene Grunerud, No Cattle Company “Organic Alfalfa Production” – Jane Breen Pierce and Fred Hinker FARM SUPPORT “Help Found! Micro Loans and Production Grants for NM Producers” Schahczenski “Handle with Care- How Post-Harvest Handling Can Make or Break your Crop” – David Giedd and Jenny Sanchez

If you are interested in helping out –really, its fun – contact the comanagers at 505-783-4440 or ramahfarmersmkt@yahoo.com.

Kate Wilson

I have exciting news! The latest Buzzz! Les Crowder and his wife Heather Harrell have offered to give another Topbar Beekeeping Workshop this year. They are thinking of having it in Gallup this time, which will make it available to us in the Ramah area, as well as many more people in the Gallup area. Les & Heather said 2010 was a great year for the bees, so hopefully in 2011 we can get even more small scale Topbar Beekeepers started. This method of beekeeping is so much easier and more affordable than the Langstroth Hive method, and most of all, is healthier for the bees.

We are trying to get an idea of how many people might be interested.

We do not have details of date, time, place or cost yet, but if you are considering attending, please email me at akwilson@wildblue.net or call 505-783-4704 and leave a message…Bee well, Kate Wilson.

“Preparing for Food Safety Regulation” Dr. Nancy Flores and Ned Marquardt LIVESTOCK “One Year Later: Establishing an Organic Beef Operation – Lessons Learned” – Rebecca Allina and Charles Mallery “The Grass is Always Greener- Rotational Grazing in New Mexico – Dan Flitner “Bringing Home the Bees” – Les Crowder MARKET GARDENING “Connecting with Your Customers: Merchandising for Farmers’ Market Sales” – Deborah Madison and Sarah Grant “Small-scale Poultry – Getting Started” – Melanie Rubin and Zoe Wilcox “Planting Interns to Harvest Farmers” – Don Bustos SOIL “Basic Principles of Permaculture” – Jen Zawacki “Composting Round Table” “Small-scale Drip Irrigation” Dan Smeal WEEDS AND PEST MANAGEMENT “Pest or Biodiversity? Farming with Wildlife” – Dr. Maceo Carrillo Martinet “IPM Update: Squash bugs, Apple Maggots, and More” – Dr. Tess Grasswitz “Understanding the Mean Weeds” – Martin Guerena “Developing a Crop Rotation for Small Acreage” – Loretta Sandoval and Dr. Kulbushan Grover If you would like to register for the conference you may do so by going on line www.farmtotablenm.org. or call Le Adams at 505-473-1004 ext 10, or contact the co-managers for a copy of the registration form.

Many of our long term volunteers are preparing to move on to other things so there are many openings for interested volunteers. We could use help with the following: Community Table – this is an important part of the actual produce selling that takes place at the market. We need people interested in learning how to market (sell) produce. We need people to weigh in requires a crew of people, so bring a friend to help out.

Information Table – We need people to engage with market customers and make them aware of all the market projects. It means setting up and then passing out information as well as selling aprons, baskets, sponsorships, Surround and Nolo-Bait. Great way to meet people and promote the market. Bring a friend as the info table can always use a team of two.

Market Set-up – We need volunteers to set up (heavy) signs, tables, chairs and to assist community table, information table volunteers, be present to help out.

Market Clean-up – Volunteers are needed to do pre-opening clean-up of the market site, raking, mowing, tree trimming, etc, usually in late May or early June. Vendors are welcome to help out here.

Beet Delivery – Six times a year the 1500 or so Beets need to be delivered. There is reimbursement for fuel.

Beet Production – The Beet is always looking for writers, editors and help with publication.

Kate Wilson

The Tooley’s Trees Bare root order for the Ramah area needs to be placed soon. We will probably be picking the trees up in February or March. You need to order directly from Tooley’s Trees at www.tooleystrees. com and tell them you are with the Ramah group order. If you have an old bareroot list you will need to contact Gordon & Margaret for any changes as to availability of certain trees. The more trees we order as a group the cheaper the cost per tree will be. If our group order is 51 or more trees, we will pay only $16.00/tree as opposed to the full price of $25.00/ tree. These bareroot trees are healthy, strong and vigorous. Now is the perfect time to start or add to your orchard!

Commodity boxes are available for pick-up at the Ramah Senior Center every third Wednesday or Thursday of the month (usually) from 12:30 to 1:30 pm. Boxes are available for low income residents. You can sign up at the time of pickup. Box contents change month to month but usually contain dry goods such as dry beans, rice, pasta, nuts, dried fruit; canned goods and fresh produce.

The Ramah Farmers Market website continues to evolve at ramahfarmersmarket.org. The new website provides a wide variety of information and links related to the market, marketing of local crops and produce, sustainable agriculture, organic farming and gardening, home based processing, homesteading, traditional crafts and much more!

Check us out on Facebook where we can keep you posted on events in between publication of the Beet. Feel free to send your garden and livestock photos and keep us posted on how things are going at your homestead.

One of the things we learned at the Tooley’s Trees workshop last October was how useful “Surround” tree crop protectant could be for protecting young fruit trees from sun scald and insect damage. The Ramah Farmers Market purchased 50 lbs of Surround at a bulk price and is offering it to local orchard growers for $4.00 a pound, about half price. If you would like to purchase Surround call 783-4440 or e-mail ramahfarmersmkt @yahoo.com and we can arrange for pick-up or drop-off locally. as a broad spectrum crop protectant against sunburn and heat stress, and as a protectant for controlling damage from various insects, mites and disease pests. Surround also serves as a growth enhancer. Surround can also be used on crops, and plants in greenhouses, home landscapes and gardens.

Ever thought about writing for the Beet? Help us out! We are always on the look out for stories about the Ramah area, Ramah history, gardening, research based articles on sustainable and organic agriculture, poetry, 505-783-4440, ramahfarmersmkt@yahoo,com

even attempting anything new. Other farmers are willing to jump right in

HIGH ELEVATION GARDENING bodhiarts

event with 1 1/2 inches of rain. Again, on the 21st and 22nd of December there was about half an inch rain. With this type of moisture there is a possibility that newly planted trees, and some of the trees that are in their second year growth, will need to be monitored. Night time temperatures area some reported temperatures were -27° and again with a -17. This below zero cold could have some drying affect on the new growth of the orchard. There was period of thaw around January 14. With daytime temperatures in the 40s, some of the moisture is melting off into the ground, but most likely a great deal of it is being evaporated off into the atmosphere or running off the frozen ground. This time is a good time for planning for next year so the orchard could maintain some of the moisture that will run off.

Partly cloudy nights help to hold some of the temperature above freezing at night. Check your fruit trees. So far there’s no indication that This winter so far as a whole did produce some moisture, but it is still not adequate, and is less than it would take to meet next year’s irrigation requirements. January fared a little better in the number of moisture events and has created some water improvement.

Some cautions: Insects could over-winter. Check out areas where the snows melt off early; higher temperature in the soil, or build up of duff could harbor insects into the spring.

The Making of a Local Sustainable Agricultural Community J.Y. Rossignol

How does a local sustainable agricultural community happen? By building on what already exists: There are farmers in Ramah with access to irrigated land. There are some very serious backyard gardeners with access to irrigation who are in an excellent position to employ intensive methods of gardening combined with season extension techniques.

There are beef cattle ranchers, as well as small scale mutton and lamb farms are being developed. For these operations to be successful, many production challenges must be met.

Most consumers are eating food generated from the commodity food chain that manufactures highly processed, nutritionally suspect “food”. The challenge facing the local food movement is converting production from one that is “commodity” based to one that can support small, truly family sized operations. The current system, heavily subsidized by the US Government, favors huge thousand acre operations that grow a junk food like that found in some school lunches. Most American farmers no longer grow food per se, they produce the raw material for high fructose corn syrup, maltodextrin and soy lecithin. Food processors replace real food with this stuff, which, because it’s inexpensive, people buy and feed to their kids. Actually, the kids pay the real price later when they have to deal with the problems of obesity, diabetes, and complications arising from On the other hand, the rapidly growing organic and local sustainable food movement has transformed the lives of many farmers.

Organic and sustainable farming requires a much higher skill level, but the

For a farmer or gardener contemplating the shift to sustainable, organic growing and marketing of a crop, a good place to start learning about this alternative way to do farming is to attend the New Mexico Organic Farming Conference held this year in Albuquerque on February 18th and 19th (see article on p. 1). Another good way to get educated is to subscribe to Acres USA (The Voice of Eco-Agriculture) (info@ acresusa.com), and to check out the ATTRA website. The National Sustainable Agriculture Information Service - ATTRA - was developed and is managed by the National Center for Appropriate Technology (NCAT). The project is funded through a cooperative agreement with the United States Department of Agriculture’s Rural Business-Cooperative Service. It can be reached at attra.ncat.org.

What are some of the challenges that face a grower wanting to expand into the market?

GROWING Water – Expanding a garden or farm operation also means having enough moisture to water the crop. In the southwest that normally means having some form of irrigation. Dry farming has been done here in the past, but is extremely challenging today given the ongoing drought.

Soil - Soil needs to be analyzed to determine whether mineral or organic supplements are required. Cover crops should be used to maintain soil fertility.

Crop Selection – Every crop is different: crops have different temperature requirements, growing season, and harvest systems.

Some crops, like lettuce, are versatile, their leaves can be clipped weekly, or they can be grown as heads. Lettuce can also be sequentially planted, providing a continuous harvest from May to November. Other are planted once and harvested once.

Cropping systems – Crop rotations must be carefully considered in order to maintain soil fertility. Crop selection is also important: Growing only one crop is an open invitation to insect invasion. Focusing on only one crop year after year is also a drain on soil, as is expensive chemical fertilizer. GMO crops also damage soil by killing necessary soil organisms, and should not be used. If farmers want to avoid problems with soil fertility and insect pests, he needs to have a plan for growing several crops simultaneously. Also, common sense dictates that a farmer should never depend on a single crop – crop failures (like gophers and grasshoppers) are a fact of life – farmers must diversify.

Finally, if a farmer is limited in terms of either land (continued next page)

  and

Pie Sale & Auction Ramah Elementary School

A local grower needs to think in terms of what USDA calls “specialty crops”. Specialty crops are vegetables, fruit, herbs, and locally used crops such as blue corn, or wheat for local bread production. A specialty crop could also be organic alfalfa for feed, used by organic dairies, organic egg producers, and organic growers needing non animal based compost and cover crops. How does a grower get started doing this local “specialty crop” production? Really and truly, it’s having the

El Morro Feed and Seed: Organic, All Natural & Grain-Free Pet Foods “Green” Household Products.

something as small as putting a 10 foot square garden and seeing if you can make a seed grow. At a larger scale “taking the leap” can mean going There are two main issues that immediately surface once you stop playing it safe and make a serious commitment of time and money to speed in terms of water, soil condition, and labor required? The second do you have a market for your surplus? Some farmers spend months, or maybe even years researching soil science and growing systems before

Hay and Straw, Compost, WildBird Seeds and Livestock Feed

Open Thurs 12-5:30 & Sat 9-3 Call 783-4777

JoeL’s Emporium: Thursday thru Saturday

HIGH ELEVATION GARDENING or water, he must concentrate on the more intensive systems of agriculture.

Pest Management - Weeds, insects, rodents, deer and elk are going to show up and will have to be dealt with. Livestock needs to be protected from dogs, foxes, bobcats, coyotes, and mountain lions. Honeybees can be menaced by bears. You need a plan.

Harvest - Harvesting a large crop also brings on a whole new set of

challenges. Often harvesting windows are quite short, and a plan has to be in place to either hire a crew to help harvest, or to borrow, rent or buy harvesting equipment. With some specialty crops it is not worth the money to invest in harvesting equipment until you are into hundreds of acres. If you have a crop that requires curing like winter squash or garlic, you need to have a drying and storage facility.

Value added - Some crops require a value added plan. For example, with

raspberries, so many berries are damaged during harvesting that raspberry growers must plan on going into the preserves business. This means having access to a commercial scale kitchen. In New Mexico, the only real legal way a micro-dairy can sell a milk product is to convert it to aged cheese, which also requires some kind of inspected processing facility.

Infrastructure – To provide year round produce to a community requires

low tunnels, hoop houses, green houses, and produce curing and storing facilities – which means capitol outlay hopefully buffered by construction skills.

MARKETING

gardeners don’t have the skills or the resources required to effectively market their product.

First and foremost, forget about marketing through the commodity supply chains and corporate vertical integrators. Those large farms in subsidies to make up the shortfall by the Federal government. You won’t be able to compete with the 1000 acre guys because small producers are not eligible for the subsidies. Direct marketing (like at a farmers market or local co-op) or specialty markets (like artisan cheese) are the way to go.

These venues will pay you what your crop is worth.

In the Ramah area, a big issue is transportation costs – your (or someone else’s) truck. Transportation costs are another big reason local marketing of produce is so attractive.

Another critical issue is having a buyer lined up for your harvest,

especially if it has a really short storage window. This can mean setting up a contract months ahead. For example, La Montanita contracts for sweet corn in early spring for a crop coming off in late summer. Decisions have to be made whether you grow one sweet corn crop, or using different of varieties, have a series of crops come off. There is a garlic grower in Albuquerque who grows two acres of garlic who, by planting different varieties, has a series of harvests beginning in June and running into the fall. He does most of his selling week to week at farmers markets, and to La Montanita co-op. All this has to be thought out.

Selling to restaurants is very challenging – restaurants require once a week delivery – guaranteed – or they’re going back to a produce delivery company such as Sysco. One way to meet this challenge is for micro growers to work together cooperatively to meet the needs of restaurants, for example, a carrot cooperative. On the other hand, a single large farm could cover a restaurant, but would need to pay very close attention to the sequential planting required for continuous harvest.

Experienced, successful greens growers for the Ramah Farmers Market will tell you they are expected by their regular customers to have

SUPPORT FROM COMMUNITY MEMBERS Farmers and commercial scale gardeners have some tough more community members make it clear at the market (or at the co-op) that they want high quality produce grown locally, the more local farmers and gardeners can include you in their plans. One way the Gallup community is addressing this is the formation of a CSA (community supported agriculture) garden where local residents can contract for part of the harvest. Hopefully between farmers, gardeners and supportive local residents, our local

Get your share now!

Three seasons of fresh, local produce Boxed and available for you weekly Spring, Summer and Fall Expect a full share feeds a family of four, and a half share to satisfy the vegetable needs of the average couple.

June 4 Early Bird 10% discount(Subscribe by Jan 22) $180 Full, $108 Half Regular Price (Deadline March 5) $200 Full, $120 Half July 30 Early Price (by Mar 19) $240 Full, $144 Half Regular Price (Deadline April 30) $267 Full, $160 Half Early Price (by May 14) $240 Full, $144 Half Regular Price (Deadline Jun 25) $267 Full, $160 Half

-

El Morro Valley Ranch Organically Raised Natural and Healthy Range-fed Beef

The Professional Tax Shoppe, LLC

is now available at

Martha Briggs .

or you may order by calling

783-4521 or emailing elmorrovalleyranch@gmail.com.

Tax Preparation and Consultation 300 West Hill St. Gallup NM 87301

(505)713-2980 tax.shoppe@yahoo.com

COMMUNITY HOMESTEADING First Quarter 2011 Workshop Calendar Knitted Sampler in the Round with Sari Clark, Jan. 23 & 30, Sunday,

1:30-4:00 PM, $10.00/Class Sari Clark is offering a sweater sampler knitting class. The sampler will be an opportunity to practice many different knitting stitches and construction techniques in preparation for a larger project, such as a sweater. This sampler is in essence, a sleeve-sized sweater knitted in the round from the bottom up. Among the stitches and techniques included are: cable cast on (a reversible elastic cast on, ideal for sweaters), garter stitch, stockinette stitch, three types of ribbing, stripes, textures, two color knitting, increases, decreases, pockets, button holes, lace and More!

This will all be done in the round (on circular needles) so no seams are necessary.

Included in the class will be a Gauge Page which we will use in designing a project using hand-spun yarn.

You will need to bring: stitches will show up well)*. You will also need a small amount of a contrasting color for the two-color knitting.

needle. Also needed: one blunt darning needle and two medium- sized buttons. *You may also use handspun yarn as long as it is approximately the diameter of commercial 4- ply worsted.

Once this sampler is completed you will be able to adjust any pattern to the size yarn you wish to use and also design your own sweaters. This information is based on Jacqueline Fee’s, Sweater Book and Elizabeth Zimmerman’s, Knitting Without Tears.

You must be able to knit and purl. Children who can knit and purl must be accompanied by an adult. Please sign up at the Old School Gallery (7834710). Questions call: Sari Clark (783-4438).

Finishing Get-Together /Planning Meeting, Feb. 6, Sunday, 1:30-

4:00 PM, Free quarter. It’s a great time to get help if you’re stuck or just need a little

discussing what we want to do next quarter. If you are unable to come to the planning meeting but would like to request a new class please call Kate Wilson (783-4704…please leave a message).

Felting Workshop with Kate Wilson, Feb. 27, Sunday, 1:30-4:00 PM,

$25.00 We are continuing on our felting journey. The last class focused on with prefelts. Time permitting I will have another smaller project lined up provided. Children must be 10 years old and accompanied by an adult. Call the Old School Gallery (783-4710) to sign up. Questions call: Kate Wilson (783-4704…please leave a message).

Ukrainian Easter Egg Workshop, Mar. 13 & 20, Sunday, 1:30-4:00 PM,

$15.00 includes supplies.

Ukrainian Easter Egg art, or “pysanky”, is an ancient pre-Christian tradition practiced throughout Eastern Europe, Canada, and the U.S. Traditionally during Lent, after the farm chores were done at night, women in Eastern Europe and the Ukraine created these jewel-like works of art with eggs, vegetable dyes and beeswax. Come learn this magical, ancient art “Pysanka: The Ukrainian Easter Egg” by Slavko Nowytski, winner of the Gold Hugo, Chicago International Film Festival and “How to Decorate Beautiful Ukrainian Easter Eggs” with Luba Perchyshyn. Workshop includes your own personal kit to take home, which includes a beeswax pen (kistka), beeswax, and dye packets. This is a traditional craft requiring no experience and can be adjusted to every skill level. Bring at least three chicken eggs, preferably white. Please sign up ahead of time so kits can be ordered. Children must be 13 yrs. old and accompanied by an adult. No one turned away for lack of funds. To sign up call: Old School Gallery (783-4710). For more info call Jackie Rossignol (783-4440).

Spinning Party, Mar. 27, Sunday, 11:00AM-3:00PM, at the Sue McNabb

residence in Timberlake, Free/$5.00.

Beginners are welcome at this informal spinning get-together. If you have not attended our previous spinning classes, instruction will cost $5.00. Some materials are available for free as well as wool for purchase.

We will have a potluck lunch so please bring a dish to share. Questions and directions call: Sue McNabb (783-9019) or Kate Wilson (783-4704…please leave a message).

Buyers Alliance Order Due Dates Buyer’s Alliance orders are due the second Saturday of each month. The orders will be delivered 10 days later (the Wednesday of the week after).

Order dates: Feb. 12, Mar. 12, April 8 Delivery dates: Feb. 23, Mar. 23, April 19 If you are looking for people to share orders please send an email to Kate Brown (k8.brown@yahoo.com) listing the products you wish to split.

For information on joining the El Morro Valley Co-op and /or participating in the Buyers Alliance go on line to http://www.elmorrovalleycoop.org or call Kate Brown at 505-783-4420

Come in for a valnetine for your for your sweetie

COMMUNITY HOMESTEADING

Denis Black

Lately I have found that I don’t know anything about raising chickens. Because of the environmental extremes of dry or wet winters, certain breeds of chickens work better than others. After doing some research, I found that most of the breeds that work for me are heritage chickens. These are chickens that have been around for 50 to 150 years, breeds like the Dominique, Ameraucana, and Golden Laced Wyandotte. In these circumstances the Wyandotte seemed to be a very good homestead chicken. Hens can weigh anywhere up to 5 pounds, and roosters can get up to10 to 14 pounds. One of my hens is a Golden Laced Wyandotte. Over the last three years she has raised about 25 chickens, as well as laying a copious amounts of eggs. Even some of the Ameraucanas have gone broody and have enriched the gene pool of my chicken operation. Last year I brought in a Jersey Giant rooster cross to put some size into my chickens. The Jersey Giant has a large single comb and in the winter has some problems with frostbite, so some of the Jersey Giant cross roosters I’m saving now have smaller pea or rose combs, while maintaining the size.

Some limitations are how much does it take to feed chickens? On 12.5 ounces of feed a day. A 25 pound sack of chicken food will feed one lay 260 eggs a year. That’s if you keep them in a cage and never let them out to run around or have an exercise yard for them. Some considerations feeding. If you have an area for them to get out on the ground, the feed can be cut in half.

I should say something about the size of the area it takes for a chicken: about four square feet. Five chickens need about 20 square feet.

If you have no rooster, this is probably about right. If you have a rooster with your hen add another 8 square feet; this allows the hens room to move around.

You may want to look into getting some things for your chickens.

Are you going to use a chicken tractor? This is a cage that you can move around on your property or in your yard that allows your birds fresh green growing plants. Chickens sure like green plants, and you’ll notice that the egg yolks are bright, and there is no smell to the egg. Eggs from There is some controversy about whether a fertile egg is better than a nonfertile egg. This is pretty much a personal choice. One thing I have found is that the fertile eggs do digest better and I don’t have some of the problems that come along with poorly digested food.

Some of the other things to consider with chickens are that the water needs to be changed every day. Fresh, clean water is very important. The old saying “cleanliness is next to godliness”, is a good rule. Many of the diseases chickens pick up are from contaminated water, more so than from contaminated feed. Not to say that feed is not a problem. It’s a good idea if you get feed that is somewhat fresh and from any reputable outlet. Chickens do well on corn but there is a problem with today’s corn being contaminated with Bt (Bacillus thuringensis). Bt affects the chickens ability to digest the food by killing off the organisms that help in digestion. You will see symptoms like not moving when they’re supposed to, feathers being broken off and not replaced, a general lack of get up and go. Chickens are strange because anything can make them stop laying, something as simple as a hawk sitting in a tree. The neighbor’s dog walking past your pen can upset your birds enough to make them stop laying.

Five chickens can actually produce enough eggs for a family of four with minimum space at minimum expense, if you’re fortunate enough to get chickens that are not sick when you buy them. It’s better to buy your chickens from someone in your neighborhood or area that is growing chickens. Commercial chicken operations use a lot of antibiotics, growth hormones, and feed enhancers, like minerals and other additives to increase growth size and production. However, it makes for a weaker animal.

If you’ve decided to raise chickens for eggs and meat, it takes about 10 hens. This allows for some of them to go broody and raise babies, and others to keep you in eggs. Then you can cull off some of the young roosters for meat.

As of right now, I don’t believe I know anyone that is growing chicks for sale. Hopefully in the next year or so there will be an increase in local This also includes feed for the chickens that is locally grown.

Some of things that need to be considered: are these chickens meat animals, or are they egg layers? Are your chickens going to play a part in your garden pest management program? Dietary program? Where do

If you live in a place where you have cold winters you don’t want to have a rooster or a hen with a very large comb. With large combed chickens there is a possibility of frostbite, which will affect the health of your chickens. Also, you don’t want a chicken that is too small, where you don’t get enough eggs or meat off of them to offset the cost of food. Chickens another consideration is choosing a breed of chicken able to get out and hustle. Some other chickens have body structure problems, and if they are allowed to get out and around they have some very unusual problems, like heart attacks. Chickens bred for the factory chicken farms have health and physical problems. One recommendation for a heritage breed is the Wyandotte. These are a cold country breed of chicken that have a small comb called a “rose” comb, also fairly broody. Any of the older American breeds are appropriate. Other breeds that you might consider would be the long-lived Ameraucana, the hardy Australorp, any of the Rocks, or the Dominique. Some of the larger breeds of homesteading chickens work well.

Pam Davis Roll out a sheet of puff pastry dough.

Place a round of Brie (shaved of its skin) in the center.

Spread with 1/2 cup of Willie’s Sweet Hot Jalapeno or Santa Fe Grande Slices, fold the dough up over the round, pinch shut and bake in a hot oven about 20 minutes, or until nicely browned. A hot fast oven is best, as you don’t want the brie to cook, just melt slightly; but you do want the crust to be done.

Spread, fresh from the oven, on a simple cracker and enjoy with a glass of bubbly!

Jim Janko Pecan bread from Leslie Willie’s Chiles Goat cheese from Jesse

RECIPE ISSUE One of the advantages of taking part in the local food movement is you (and your kid’s) get to eat well and be healthy. Growing vegetables is only part of the challenge: vegetables and fruit need to be prepared before consumed, and also need to be preserved if you want to carry on eating well through the whole year. For this issue we are featuring mostly local recipes for preparing vegetables and fruit from your garden, or from the farmers market, for meals, or for food preservation. Eating well and staying healthy can also be on your agenda when doing your grocery shopping. On p. 10 “Eating Healthy” provides information for picking out the healthy foods at your local (and not so local) grocery store or co-op.

The layout in this issue is designed so you can add the recipes to your copy of Old School Gallery Recipes, the El Morro Area Arts Council (EMAAC) cook book. If you don’t already have a copy of the OSG cook book and would like a copy, they can be purchased at the Gallery.

1. Get some 8 1/2 x 11 inch card stock, either white or any color.

Cut the card stock exactly in half so you have two pieces measuring 8 ½ x 5 ½ inches.

2. Get out your copy of the OSG Recipe book, and line up the half card stock on a page in the book and mark where the holes are. Punch out the holes.

3. Each recipe page in the newspaper carries several recipes that

cardstock with glue stick.

4. You can make double sided pages by noting the headings. For example, select two “Main Dishes” Recipes and glue one on each side of a half card stock.

5. Insert your new recipe pages into the appropriate category in your cook book.

6. Try a new recipe. Have fun.

Recipes are scarce at the Janko household. Chan, an excellent cook, never needs one. She recently made a great curry with Tony and Eden’s lamb.

I don’t know how she does it, and she––at least in words––doesn’t know either.Here’s something really simple from me. I’ll call it––

5 Ibs Green Tomatoes - diced 5 Ibs Granny Smith Apples - diced 4 + cups* Onions - diced 4 Jalapeno Peppers 4 cups Raisins Palm (1 Tbs)* of Dried Crushed Red Chile Peppers 5 Tbs Ginger - grated 5 cups Vinegar 4 tsp Salt 6 cups Light Brown Sugar * - to taste Mix all ingredients together in a Large Pot. Bring to boil 15 -20 min. Simmer 1 hour.

Can in boiling water bath.

Makes 12 generous pints.

2 qt. bottles needed 2 cups Water 4 cups Sugar 2 oz Instant Coffee 1 Vanilla Bean 1 qt Vodka Boil Water. Add Coffee. Add Sugar.

Dissolve completely. Let cool.

(Skim if necessary) Cut Vanilla Bean into 4 pieces.

Add 2 pieces to each bottle.

Put 2 cups Vodka in each bottle.

Divide Coffee Syrup between bottles.

Age 3 weeks OR use 3 tsp vanilla extract per bottle and age overnight.

LaVerne Merrill Make pastry for two-crust pie.

Jim Janko 1/4 cup of Willie’s Chiles (Sweet Hot Jalapeño Slices) 1/4 cup of organic sweetened cranberries (purchased through the El Morro Valley Co-op’s Buyers’ Alliance) 1/3 cup of organic unsweetened peaches (from the Buyers’ Alliance) 2 cups of sweet black rice (brown rice or white rice would also work well) 4 cups of water Bring water and rice to a boil, then reduce to a simmer.

Add dried fruit.

Add Willie’s Chiles the last 15 minutes.

Cooking time: 45 minutes

Denis Black For two omelets on Sunday morning: 2 strips bacon, cut in thirds 3 free range eggs from back yard Willies Chiles Sweet Hot Slices Local goat or sheep cream cheese Sharp Cheddar cheese, grated ¼ cup goat or sheep milk Tad baking powder Salt Bring wood cook stove up to frying temperature.

Sauté bacon in skillet; remove bacon; move pan over to lower heat Whip eggs with milk, cream cheese and baking powder in a bowl.

Pour half of egg mixture into skillet. Sprinkle with a little salt. As soon as a little longer, then fold omelet over. Slip onto plate and cover to keep warm.

Cook other omelet. Serve.

1 1/3 to 2 cups cane sugar Mix lightly through 4 cups of cut-up rhubarb. Pour into pastry-lined pie pan. Dot with 1 ½ Tbs. butter. Cover with slitted top crust. Bake 425 degrees for 40-50 minutes.

LaVerne Merrill 3 cups cut-up rhubarb 2 eggs 1 ½ cups sugar 1 tsp cinnamon Topping ½ cup margarine ½ cup brown sugar

Place the rhubarb in a greased 9-inch by 9-inch pan. Pour the mixture of Mix the topping ingredients with a pastry blender until well mixed and crumble over the top of the rhubarb. Bake in a preheated 350-degree oven for 50 to 60 minutes or until the crust on top is golden brown. (Note-this recipe can also be made by reducing the sugar if desired) Serve warm.

Photo Credit - Hollis Cellout

The Adventures Of A Harvest Moon Hayride After I moved to El Morro Valley in September 2009, I was amazed how sociable everyone around here is, especially for such a remote and scattered rural community. I was amazed how you all love getting together with friends and neighbors for dinner parties, dances, drum circles, costume parties, cookouts, local outdoor music fests, May Day celebrations, creative workshops, landscape outings and the list goes on and on. The friendly outreach of my neighbors drew me out of my solitary nature into the whirlwind of creative community interaction.

To do my part to contribute to the unique, fun-loving, neighborly atmosphere in El Morro Valley, the idea of a hayride popped into my

The hay wagon slowly rolled from Highway 53, 1 1/2 miles down the dirt country road to a perfect vantage point on a ridge overlooking El Morro Valley. There everyone disembarked at sunset for some hot spiced wine, appetizers, and to “Oooow & Awww” as the clouds magically parted, vanished from the sky, and the golden Harvest Moon rose over the ancient ruins of Atsinna Pueblo high atop the El Morro Mesa.

2nd and last load of household junk to my new home. I needed several good reasons to justify buying it.... saving the cost of renting a U-haul

When I told my neighbors Bob & Nita of my hayride idea they jumped eagerly onboard and became co-hosts, contributing hay bales below El Morro Mesa. Earlier Jill and I had gone to a marshy place near the Anasazi cliff dwelling and had a fun time cutting 50 willow branches We would have loved to invite the entire community, but with only The initial guest list of 30 friends and neighbors grew to over 45 as invited guests asked if one or two of their friends could come along (the answer was always Yes). Fortunately Bob & Nita had a small ATV trailer

Photo Credit - Kristi Davis

The enchantment grew as everyone reboarded the hay wagons and we rolled slowly down the ridge through the night landscape bathed in

embarking on our moonlit journey. Hopefully next year we can round up more wagons and invite everyone. Someone even suggested that we to help pay for the “Big Top” tent at next year’s Fall Harvest Festival.

Sounds like a great idea!! Any Volunteers? Stay tuned!!

Everything just fell smoothly into place as the hayride morphed from an idea into a real life adventure. The colorful spectrum of the happy hay riders ranged from the teens and twenty something’s to many different paths and walks of life that make El Morro Valley such a unique, interesting, fun, adventuresome, “never a dull moment” kind of place to call home.

We really wanted to create an “enchanting” atmosphere and experience for our guests. The evening of the full moon on Saturday, October 23, 2010 turned out to be the perfect evening for a hayride. A the wind died down as evening approached, the autumn chill in the air encouraged the hayriders to snuggle up under blankets to keep warm warmth & good cheer.

Photo Credit - Kristi Davis

with willows, then marshmallows for smores, followed by some good Everyone seemed to be beaming like the full, bright moon watching

automobiles. Right on cue, at the close of our adventure, the clouds magically reappeared and sealed the starry moonlit sky from our view, plunging the landscape into darkness. A perfect ending for a wonderful Autumn evening in the outdoors with friends. Kirk Shoemaker

submitted by Tim & Lucia Amsden .

Suggested Servings: Recipe makes about 18-24 portions of soup depending on how much you like at one time.

Ingredients List:

1 pound linguine 1/2 cup olive oil 4 ounces arugula, trimmed 1 cup freshly grated goat cheese 1/2 cup walnuts, toasted additional freshly grated Parmesan cheese

have shallots).

1. Cook linguine in large pot of boiling salted water until just tender but

and then peel off outer layers. Then slice them lengthwise and be sure not to cut clear through. Rinse well in water.

2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.

3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup goat cheese and salt and pepper to taste; toss well.

4. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.

broth.

Come and Support the Cooking Instructions: 1. Prepare shallots and other vegetables (rinse in cold water and remove stalks, coarsely chop).

2. Heat olive oil in a large pot. Set heat to medium. Fry the shallots in the olive oil until tender and browning slightly. Do not over brown the shallots.

3. Add the sea salt, and add the prepared leeks. Next add the asparagus when the leeks and shallots have. Next break up the broccoli and add to the soup pot. Wait 3-4 minutes and add 1/2 of your allotted soup stock (chicken or vegetable stock). Cook everything for about 8 minutes.

4. Next add in the rest of the soup stock and cook for a further 6 minutes.

Next add the spinach to the soup pot and cook for an additional 4 to 6 minsea salt and pepper to taste.

5. Next pour the soup into a blender a little at a time and puree the mixture.

Put the blended soup into one large serving dish and you can season to taste and reheat as many times as you wish. Be sure to allow the soup to cool before placing into the freezer or fridge.

This Green Soup is about 67 calories per cup which is quite low so enjoy several times a day as a wayto curb hunger and enjoy a savory hot and healthy dish.

1724 South Second Gallup, NM 505-863-4475 800-559-4475 Quotes & bids call or e-mail; glsbids@cnetco.com mailing list: gladv@cnetco.com

Farm, Ranch, Home Center and your Local Ace Hardware store!

Combo Coal and Wood Stove Heats 800 to 2500 sq. ft., heavy duty steel construction, cast iron shaker grates, fully brick

Little John Wood Stove

73699

46899

882 Wood & Coal Stove Heats 800 to 2500 sq. ft., full view glass door with air wash system. Large ash removal tray, heavy

109199 Wood Stove Large ash pan.

In the town of Ramah 3287 HYW 53 located just west of Ramah Eligible Seniors 60+ Evening Activities & Day Trips Lunch served 12-1 PM Monday-Friday $1.50 for seniors, donations accepted Come in and Register – 505-783-4696

Come Visit

Plaza del Sol 4324 Bond Street

Located in Ramah next door to Savoia Trading Pottery, Rugs, Furniture, Jewelry, Antiques and much more OPEN Monday - Saturday

SUSTAINABLE AGRICULTURE/SLOW FOOD

less GMO in it.

It saddens me, when I revisit Dr. Martin Luther King Jr.’s speech, “Beyond Vietnam” given a year before he died, on April 4, 1967. That is as relevant today as it was that day. The only difference in the war then and the war now is the number of young men dieing. We didn’t even know what $1 trillion was in 1967, and today in 2011? After years of being told that we are protecting our interest in foreign countries, the question comes to mind whose interest are we really protecting?

Not all U.S. attacks on foreign sovereignties are reported in the nightly news. So what is the whole story? The problem with the US news is the people do not have access to the complete story and only when it If a crime is reported, the victim is locked up. Then, through spin doctors, time the public started presenting a united front on the actual capabilities of the American public? When we have representatives say their job is to make sure the president is a one term president, it’s time we make them a no term senator or representative. The polarization, using fear and mistrust, is misdirection to stop the united front. It is amazing that over a third of the budget in the United States goes to war, and when you add the ghost prisons, and black “opps”, it is almost 45% of the national budget.

If we spent that money on educating our people, improving our environment, and ensuring that everyone lives healthy, in a healthy environment, than there would be no unemployment.

When I hear all the rhetoric about the United States budget, how deep in debt we are, it’s almost an insult to everybody’s intelligence. But after years of budgetary mis-control totally blowing it, the rhetoric says that it

3. An item labeled “Natural” or “Healthy” may contain GMOs. The only way to be sure is to read the ingredient label. so, put in cart. manager and tell him you are on a GMO free diet, and need him to order non-GMO items. Tell him how you had to put an item back on the shelf because of the GMO thing. or you can go to La-Montanita Co-op where they sell labeled “nonGMO” vegetable oil like canola, or, you can order non-GMO oil from the co-op.

Here is some more information on shopping for healthy food: TIP #1: BUY ORGANIC Therefore, when you purchase products labeled “100% organic,” “organic,” or “made with organic ingredients,” all ingredients in these products are not allowed to be produced from GMOs. For example, products labeled as “made with organic ingredients” only require 70% of the ingredients to be organic, but 100% must be non-GMO. TIP #2: LOOK FOR“NON-GMO” LABELS Companies may voluntarily label products as “non-GMO.” Some labels state “non-GMO” while others spell out “Made Without Geneti-

health care in the world when actually we do not! We rate 28th in the one particular “At-Risk” ingredient such as soy lecithin, listing it as “non-GMO.”

population without health care than any country in the world and that includes a couple of Third World countries. If we want to balance the national budget on “defense”. If we were to cut back on defense spending the budget would balance out. In about 20 years. Do you have $45,000?

That is what the report says each of us owes.

“There is a direct correlation between our genetically engineered food supply and the $2 trillion the US spends annually on medical care, namely an epidemic of diet-related chronic diseases. Instead of healthy fruits, vegetables, grains, and grass-fed animal products, US factory farms and food processors produce a glut of genetically engineered junk foods that generate heart disease, stroke, diabetes and cancer. Low fruit and vegetable consumption is directly costing the United States $56 billion a year in diet-related chronic diseases.”

From The Organic Consumers Association (OCA) “ Organic Bytes” Jan 6

Most of us know by now that highly processed foods are not the best nutritional choices. Back in ‘80’s, highly processed foods were referred to as “junk” food, and we ate it for fun. Unfortunately, these problematic ingredients have gone mainstream into major portions of our diet, and doctors are starting to notice a the impact on our collective health.

There is a way to avoid these ingredients through a little effort on our

-

garden, or your local farmers market.

How to Shop GMO Free Its easy, and its fun: 1. Pick up item, check to see if it has the green and white “USDA Organic” seal. If it does, put in shopping cart. against the list below, “Tip # 3”:Avoid At Risk Ingredients. If any of the ingredients turn up on the label, put it back on the shelf. This is easier if you have the list memorized. Remember, the main ingredients on an item are listed in order of amount. For example, a can of pop might say, “Water, High Fructose Corn Syrup”. This means that this pop has a GMO as its main ingredient after water.. A box of herbal tea, might have a GMO listed as its tenth ingredient (usually maltodextrin), meaning it has a lot

TIP #3: AVOID AT-RISK INGREDIENTS Avoid products made with any of the crops that are GM. Most GM ingredients are products made from the “Big Four:” corn, soybeans, canola, and cottonseed, used in processed foods. Some of the most common genetically engineered Big Four ingredients in processed foods are: Corn trose, and glucose

Soy

Canola Canola oil (also called rapeseed oil) Cotton Cottonseed oil *May be derived from other sources Additionally, GM sugar beet sugar recently entered the food supply.

Look for organic and non-GMO sweeteners, candy and chocolate products made with 100% cane sugar, evaporated cane juice, agave, or organic sugar, to avoid GM beet sugar.

FRUITS & VEGETABLES Very few fresh fruits and vegetables for sale in the U.S. are genetineck squash, and sweet corn may be GM. The only commercialized GM fruit is papaya from Hawaii—about half of Hawaii’s papayas are GM. EGGS Buy organic – Most non-organic poultry operations feed their chickens GM ingredients.

FISH for human consumption, a genetically engineered Atlantic salmon.

This approval is pending despite overwhelming consumer opposition and unacceptable risks to human health, the marine environment,

10

SNACK FOODS Look for snacks made from wheat, rice, or oats, and ones that use MEAT & FOWL is there blue or white GM corn. consumption. However, plenty of non-organic foods are produced from animals raised on GM feed such as grains. Look for 100% grass-fed animals.

ALTERNATIVE MEAT PRODUCTS Many alternative meat products are processed and include ingredients that can be genetically engineered, so give the ingredient lists close attention to avoid the Big Four at-risk ingredients, especially soy.

DAIRY PRODUCTS & ALTERNATIVE DAIRY PRODUCTS Some U.S. dairy farms inject the genetically engineered hormone rBGH, also called rBST, into their cows to boost milk production—so be sure to purchase products with a label that indicates cows free of rBGH or rBST. Many alternative dairy products are made from soybeans and may contain GM materials.

BABY FOODS & INFANT FORMULA Milk or soy protein is the basis of most infant formulas. The secret ingredients in these products are often soy or milk from cows injected with rBGH. Many brands also add GMO-derived corn syrup, corn syrup solids, or soy lecithin.

BAKED GOODS

contain other GMO ingredients such as corn syrup.

SWEETENERS Many sweeteners, and products like candy and chocolate that contain them, can come from GMO sources. Look for organic and non-GMO sweeteners, candy and chocolate products made with 100% cane sugar, evaporated cane juice or organic sugar to avoid GM beet sugar, and watch out for soy lecithin in chocolates and corn syrup in candies.

The sweetener aspartame is derived from GM microorganisms. It is also referred to as NutraSweet® and Equal® and is found in over 6,000 products, including soft drinks, gum, candy, desserts, yogurt, tabletop sweeteners, and some pharmaceuticals such as vitamins and sugar-free cough drops.

CHOCOLATE Non-GMO Brands of Chocolate include: Chocolove, Endangered Species Chocolate, Ghirardelli Chocolate, Green & Black’s Organic Chocolate, Kopali Organics, Lindt Chocolate, Newman’s Own, Nonuttin’, Woodstock Farms (organic) May Contain GMO Ingredients: Ghiardelli Chocolate, Hershey’s, Mars,Inc. Nestlé (Crunch, Kit Kat, Smarties, Toblerone (Kraft ) SODAS, JUICES & OTHER BEVERAGES Most juices are made from GMO-free fruit (avoid papaya though, as it could be GMO), but the prevalence of corn-based sweeteners—e.g. high-fructose corn syrup—in fruit juices is cause for concern. Many sodas are primarily comprised of water and corn syrup. Look for 100percent juice blends.

CEREALS & BREAKFAST BARS Cereals and breakfast bars are very likely to include GMO ingredients, because they are often made with corn and soy products.

GRAINS, BEANS & PASTA Other than corn, no GM grains are sold on the market. Look for 100percent wheat pasta, couscous, rice, quinoa, oats, barley, sorghum, and dried beans (except soybeans).

CANNED FOODS Look for less processed canned foods and foods packed only in water or olive oil (not corn, soybean, canola or cottonseed), and avoid canned foods containing corn syrup, sugar not labeled as “cane sugar” and soy ingredients which could be derived from GM crops.

SOUPS & SAUCES Many soups and sauces are highly processed, so give the ingredient lists close attention to avoid the Big Four at-risk ingredients. Canned foods can be simply vegetables or fruits packed in water, but many canned foods also contain corn syrup or sugar which could be derived from GM crops. Look for less processed canned foods and foods packed only in water or olive oil (not corn, soybean, canola or cottonseed), and avoid canned foods containing corn syrup, sugar not labeled as “cane sugar” and soy ingredients.

FROZEN FOODS Many frozen foods are highly processed. Keep an eye out for the Big Four at-risk ingredients and stay away from frozen foods that contain them, unless they are marked organic or non-GM. CONDIMENTS, OILS, DRESSINGS & SPREADS Unless labeled explicitly, corn, soybean, cottonseed, and canola oils

oils. Also choose preserves, jams, and jellies with cane sugar, not corn syrup.

SNACK FOODS Look for snacks made from wheat, rice, or oats, and ones that use

Rebecca Allina 2.5-3 lbs El Morro Valley Chuck or Arm Roast 2 T Canola Oil 2 T Flour 1 t salt (optional) 1 Red Onion cut in ½” wedges 3 stalks Celery cut in 1 inch pieces 2 carrots cut in 1 inch pieces 5 peppercorns 2 cloves garlic 2 cups red wine 2 springs fresh rosemary 2 sprigs fresh thyme 3 T ketchup 1 t Worchester Sauce 3 cups chicken or beef broth ¼ cup dried cranberries (optional) 2 bay leaves

When the oil is very hot but not smoking add the chuck roast.

Brown the roast on all sides (4-5 minutes per side) Remove the roast and add the onion, celery and carrots. Saute, stirring frequently until they are soft but not brown. Add the red wine, broth, ketchup, Worchester Sauce, chicken or beef broth, bay leaves, rosemary, thyme, cranberries and garlic. Bring to a boil and then add the chuck roast. Tightly cover the dutch oven and place in a 325 degree oven for 3-4 hours.

Check for tenderness with a fork. When the roast is tender remove the roast from the pot and cover to keep warm. Place the dutch oven on the stove top and boil the sauce to reduce by about half and it

is there blue or white GM corn.

SWEETENERS Many sweeteners, and products like candy and chocolate that contain them, can come from GMO sources. Look for organic and non-GMO

Serve with roast potatoes and carrots. Some like parsnips as well.

Offer with the au jus and horseradish.

from www.delish.com Local, local, local. In case you haven’t heard locally sourced food is big, and according to chefs around the country, it’s just going to get bigger. The National Restaurant Association asked over 1500 chefs, all members of the nonand the resounding answer was local.

According to Nation’s Restaurant News, which partners with the NRA, locally sourced meats and seafood and locally grown produce tied as the number one trends, with a whopping 86% of chefs naming them as key movements in the food industry.

Many of the other trends had similar bents - “simplicity,” “farm-raised,” societal trends, underscoring that American diners are becoming more and more interested in what’s on their plate,” Hudson Riehle, senior VP of NRA’s research group, told Nation’s Restaurant News. “Sustainability and nutrition are becoming key themes in our nation’s nearly one million restaurants.”

Ethnic food and ingredients also made the list as growing trends, and the surveyed chefs predicted that food trucks and pop-up trends would continue to surge in popularity.

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

Here’s the top 20 trends for 2011: Locally sourced meats and seafood Locally grown produce Sustainability Nutritionally balanced children’s dishes “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering.

Children’s nutrition Sustainable seafood Gluten-free food and being food allergy conscious Simplicity/back to basics Farm/estate-branded ingredients Micro-distilled/artisan liquor Locally produced wine and beer Smaller portions for smaller prices Organic produce Nutrition/health “Culinary” cocktails, for example ones that have savory or fresh ingredients

18.

beef petit tender Fruit and vegetables as children’s side items

20.

chorizo scrambled eggs and coconut milk pancakes Artisan cheeses

12

The Not so Secret Harvest Fest Skillet Focaccia Recipe Denis Black You will need a 10” cast iron skillet. It will bake better in the oven of a wood cook stove. Start off with pinon, then add oak to maintain temperature. Or preheat oven to 400 degrees.

For 1lb of focaccia dough (for one focaccia). This recipe is cut down from the original 12 focaccia recipe.

Dough 1/3 cup water, more or less 2 TBS olive oil 1 TBS molasses ½ tsp yeast ¼ cup sesame seed salt

Toppings sautéed or wilted spinach, chard turnip greens sautéed or fresh onions roasted or fresh garlic Local sausage, sautéed Cheddar & Parmesan cheese tomatoes, chiles, mushrooms, eggplant, whatever

Mix together all the ingredients until it forms a ball; knead only until ingredients are incorporated. Set in bowl – cover with damp cloth or plastic wrap and place in warm spot to rise until it doubles in size, about 30 minutes.

Choose your other ingredients. Sauté or wilt the greens.

Sauté sausage. Chop onions and garlic, slice your other ingredients.

Warm the skillet slightly. Oil the skillet with olive oil. Press the dough into the skillet, and then turn over to grease the other side.

Form it to the skillet. Let sit until it puffs up a little, about 10 minutes.

Crumble ricotta onto dough, add sautéed meat and wilted greens. Finish with tomatoes, etc. Sprinkle top with the melting cheeses. Place in oven and bake until done, about 30 minutes.

Denis Black Butcher and skin large free range Rio Grande tom turkey, 14-18 lbs butchered. Save giblets. Refrigerate at 34 degrees 4-5 days.

Bring wood cook stove oven up to about 350 degrees.

Place skinned turkey on rack in large roasting pan; have about ½ inch of water in the bottom of the pan. Place turkey in oven uncovered about 10 minutes to dry roast off enough to glaze.

Warm up about ¼ cup of Willies Chiles Sweet Hot Slices in a sauce pan Remove turkey from oven and rub all over with most of the Willies Chiles. (Wash hands well afterward.)

Cover turkey tightly with pan cover or aluminum foil and place back into oven.

Roast turkey slowly, tightly covered, between 250 and 300 degrees, for 3 or 4 hours, until internal temperature is 160 degrees. Baste every 45 minutes with pan drippings and Willies Chiles. Re-cover. You may remove cover during the last hour to brown.

One hour before turkey is done, you may stuff with the following:

Breakfast Served All Day

Mon-Sat (about 5 cups):

Open 7am to 5 pm Established 1982

giblets ¼ cup onions, chopped 1 cup mushrooms, sliced ¼ cup butter Saute onions and mushrooms in butter, remove from pan; sauté giblets in butter and then chop. Save some back for gravy.

Combine above with: 4 cups of lightly toasted bread, diced ¼ cup fresh chopped parsley I cup chopped celery ¾ tsp salt ½ tsp paprika 1/8 tsp nutmeg then add: 1 ½ cups chopped walnuts 1 cup browned sausage meat 1 cup chopped or whole oysters Stuff turkey loosely.

Make a roux by heating up drippings from turkey pan (or butter) in sauce over low to medium heat until you have enough gravy. Add chopped giblets, and salt and pepper to taste.

Residential, Commercial and Industrial

Old School Gallery Home of El Morro Area Arts Council Supporting Art & Community and the Ramah Farmers Market

OPEN Thursday - Monday 11 am - 5 pm NM 53 One mile east of El Morro Monument

Plumbing, and septic needs Call Us First for fast and complete help Plumbing, Cooling, and Heating service complete septic system Portable Toilet rental

Rebecca Allina Wash drain and chop into 1 inch pieces a large bunch of fresh chard.

Cook in a large pan until tender (it will cook down a lot) When cool enough to handle squeeze as much moisture out of the chard with your hands.

Place cooked chard in a mixing bowl and add: I egg (lightly beaten) Salt and pepper to taste ¼ to 1/3 cup of grated Parmesan cheese.

3 tablespoons bread crumbs 1 teaspoon Italian spices Mix well Gather into 3 inch patties and sauté in oil until lightly browned on both sides.

Turn carefully.

Community Members: Let our Business Sponsors know you saw their advertisement in the Beet!

Thank You Gallup Independent Company For your generous sponsorship of the Ramah Farmers Market

1/2 lb. arugula 1 1/2 tablespoon salt 1 tablespoon brown sugar or honey 1 tablespoon red wine vinegar 4 roasted red peppers 1 cup toasted piñon nuts 1 cup toasted pepitas (pumpkin seeds) 1 cup olive oil 1. Blend everything together in a food processor, stopping to scrape sides and processing again. We like the pesto rich, salty and oily. A few cloves of sweet roasted garlic are a nice addition.

2. Older arugula can be bitter; this pesto can be cut with fresh spinach for 3. Spread on pizza crust, and top with cheese & veggies; toss with hot pasta (ziti is a particularly good vehicle); add to sour cream for a dip. You can freeze the pesto in greased ice cube trays for easy-access portions.

Open

One Dollar Donation to EMACC in the month of January for ever Breakfast , lunch and Dinner Homemade Food and Desserts Made with Love El Morro RV Park, Cabins & Ancient Way Café

elmorro-nm.com elmorrorv@yahoo.com 505-783-4612 Near mile marker 46 on Hwy 53, one mile east of El Morro National Monument Entrance

Feed, hay, clothing, work boots, etc;

OPEN

Mon.-Fri. 8:30am-5:00pm Sat.9:00am-3:00pm Closed Sunday (505)285-6608 1700 Juniper Milan N.M. I-40exit 79 behind Love’s

Market News ( PP. 1- 2) Bingo Event, Organic Conference, Bee Workshop, Tooley’s Order, -----------------------pp.1-2 Commodity boxes, Website, FaceBook, Surround ------------------------------------------------p. 2 High Elevation Gardening (PP. 3-4) Farm Speaking Out Loud, Fields of Dreams -----------------------------------------------------pp.3-4 Community Homesteading (PP. 5-6) El Morro Traditional Crafters, EMV Co-op, Chickens on Mountain Farm-------------------p.5-6 Recipes (PP. 6-7, 9,11-14) Center Pages - Harvest Moon Hayride---------------------------------------------------------pp. 8 Sustainable Agriculture (PP. 10-12) Food for Thought, Eating Healthy, Chef’s Pick Local---------------------------------------pp. 10,12 RFM Community Outreach; Sponsors (P. 15) Editors, Writers, Poets & Photographers, Researchers: Denis Black, Bodhiarts, Holis Cellout, Kristi Davis, J.Y. Rossignol, Kirk Shoemaker, Kate Wilson. Thanks Everyone.

Contact the Co-managers: Denis Black & Jackie Rossignol, HC 61 Box 816, Ramah, NM 87321 505-783-4440 ramahfarmersmkt@yahoo.com Business Owners:If you would like to advertise with the Ramah Farmers’ Beet as a Business Sponsor contact the co-managers at 505-783-4440 or e-mail ramahfarmersmkt@ yahoo.com so we can set up an appointment.

The Ramah Farmers’ Market is rapidly expanding with more growers, more customers, a community table, a longer market season, and a Harvest Festival. The Market also has expanded its outreach with a newspaper - The Ramah Farmers’ Beet - spring and fall potlucks and seed exchanges, workshops, and garden visits.

The Ramah Farmers’ Beet is a free community resource for disseminating information on the Ramah Farmers Market, high elevation gardening, organic gardening, homesteading skills, local, state and national developments in Sustainable Agriculture, the Slow Food movement, local food security and safety, and other issues of community concern.

In 2007 we converted the free newsletter to newspaper tabloid format, accepting local business sponsorships, and increasing circulation to 1000. We envision The Farmers’ Beet as a free community newspaper to be mailed and distributed. In order to improve our links with the community we hope to initiate a web site, and have already contributed funds to the installation and support of a satellite dish to assist in on-line research necessary for accurate and informative newspaper articles. We also plan to reimburse newspaper writers, poets, editors and researchers. The increase in circulation will also increase fuel costs for newspaper delivery – we reimburse newspaper delivery volunteers for their fuel cost.

We increased publication to six issues a year. All of these activities require money, time, and volunteers. We invite you to help support the Ramah Farmers’ Market Community Outreach Program by becoming an RFM Community Outreach Sponsor. All donation amounts will be accepted, but a donation of 15.00 or more gives you a year’s mailed subscription (6 issues) of The Farmers’ Beet. A donation of 50.00 or more gives you 10% off of all promotional items (aprons, baskets, etc) for the Market year.

Thank you, Community Outreach contributors; We couldn’t do it without you…

BENEFACTOR Anonymous Ramah, New Mexico Bob & Mary Barry Ramah, New Mexico Frank & Vicky Giannangelo Ramah, New Mexico Frank & Barbara Lambert Ramah, New Mexico Harry Hutton & Harriet Lawrence Ramah, New Mexico Dana Letts Ramah, New Mexico Whooville Ramah, New Mexico SILVER PATRON Anonymous Ramah, New Mexico Jill Acheson Ramah, New Mexico C. Marlow Gallup, New Mexico Paula Tripodi Ramah, New Mexico BRONZE PATRON Steven Albert Ramah, New Mexico Reed & Fran Anderson Ramah, New Mexico Anonymous Ramah, New Mexico Anonymous Vanderwagon, New Mexico Jerry Ginsburg Albuquerque, New Mexico Stanley & Shirley Giser Grants, New Mexico Terence M. Gurley Gallup, New Mexico Lee & Susan Haygood Ramah, New Mexico Rosalie Bianchi & Paul Juncker

Zuni & Ramah, New Mexico Tom & Kate Manrodt Ramah, New Mexico Paul & Flora Merrill Ramah, New Mexico Katherine Rossignol New Milford, Connecticut Martha & Joe Rossignol Devonshire, Bermuda Vinnie Rossignol Crested Butte, Colorado SPONSOR Anonymous Zuni, New Mexico Anonymous Ramah, New Mexico Howard & Karin Brunner Ramah, New Mexico Allen & Pat Burnam Hayden, Arizona & Ramah, New Mexico Bob & Hannah Crooks Ramah, New Mexico T. M. Dolan Pie Town, New Mexico Jerry Jorgensen Ramah, New Mexico Susan McNabb Ramah, New Mexico Patricia Olsen Milan, New Mexico Kim Score & Chris Moeller Grants, New Mexico Beverly Moody Ramah, New Mexico BUSINESS SUPPORTERS Alpine Lumber Ancient Way Café Back Woods Pizza Battered Families Services, Inc. Butlers Davis Ranch Donald Sharp El Morro Area Arts Council El Morro Feed & Seed El Morro Valley Ranch Gallup Lumber Gallup Pumping Service Holiday Nursery Inscription Rock Trading JRL Enterprises Justin’s Earthworks La Montanita Co-op

Maria’s Restaurant Mr. Shed Mustang Storage Stage Coach Café Star Cloud Farm The Trading Post IN KIND DONATIONS El Morro Area Arts Council El Morro Feed & Seed Gallup Independent Ramah Lake Realty Add my support to the Community Outreach Program Fund:

Amount of gift _________________ Name_______________________________________ Address______________________________________ City_________________________________________ State/Zip_____________________________________ Phone _________________________E-mail________________________ Make Checks Payable to Ramah Farmers’ Market. Mail to: RFM, HC 61 Box 816, Ramah, State of New Mexico (pending) and is not a tax exempt organization.

“Dedicated employee-owners committed to being the best supplier of building materials and related services to the professional builder.”

New Saturday Hours 8am – 2pm Come see us and the new improvements!

104 North Second Across the tracks from Historic Downtown Gallup, NM (505)-722-6681

16