Monthly Archives: November 2012

Baca Street Arts Tour this weekend Nov 30-Dec 2

What’s this got to do with gardening? Hey, it’s how I make my living to support my gardening passions! Besides there is glass art you can buy to make your garden beautiful! To pick up maps for this walking tour, start at Liquid Light Glass at 926 Baca Street in Santa Fe. For more info call Liquid Light Glass at 505-820-2222.

DON’T MISS THIS HAPPENING!!

How about giving your our own handmade glass gifts for the holidays! Liquid Light Glass will be offering walk-in paperweight, ornament, and flower making! Come on in- choose your own colors and start forming hot glass into beauty!  All items made will be ready to take home the next day!

Liquid Light Glass gallery represents these artists: Elodie Holmes, owner and glassblower extraordinaire, Jannine Cabossel, blown glass Wabi Sabi vases, Keihatsu vases, glass flowers and more; Marcy Albin, etched designs in goblets; Cia Friedrich, blown glass sculptures and shells; John Marks, blown glass cups and Chimayo Hearts. Many discounts during the tour and 5% of Liquid Light Glass artists revenue goes to Santa Fe Children’s Museum.

We will be hosting other artists that will be selling glass, fine jewelry and ceramics: Kristin Lora, fine metalsmith and jeweler; J9 Glass, flame worked sculptural jewelry; Ezri Horne, ceramics; and Patrice Jaguirreberry, flint knapped blades. Patrice will be doing knapping demonstrations on Saturday. There will also be glassblowing demos all three days!

In addition all up and down Baca Street will be other artists who open their studios up to the public- Baca Street Pottery, Reflective Images-jewelry, paintings, prints and sculptures at various artists studios.

All of Baca Street will be open and celebrating the holidays! Join us!

 

Pictures from the Santa Fe 4th Annual Pumpkin Bash

Santa Fe 4th Annual Pumpkin Bash!!

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Yesterday I held the 4th Annual Pumpkin Bash here in Santa Fe and about 35 people came! IT was COLD but not as cold as later on during the day and people warmed up swinging an axe! My friend Jill Foster called them ‘the choppers’! I also supplied my pumpkin soup (the recipe is in the previous post) to warm the bones. This was the biggest turnout to date. All my friends, Master gardener friends and Homegrown friends came out for the big event. Everyone had fun and afterwards took some pumpkin home.  Must have given away over 300 lbs to friends and the other 85 lbs is going to Kitchen Angels! Let’s figure out how many pies it would make- Take 385 lbs x 16 oz (16 oz in a lb) = 6160 oz. Divide that by 12 oz (1.5 cups is the standard amount of pumpkin used in pies) and we get  513 pies!!  Even if we subtract some out for that stringy stuff and seeds we still get around 500 pies!

Pumpkin Soup from the 4th Annual Pumpkin Bash

Here is the recipe from yesterday’s Pumpkin Bash! It’s a great recipe for pumpkin or any winter squash soup. It can be made vegan using veggie broth but I used chicken broth yesterday.

JANNINE’S PUMPKIN SOUP

INGREDIENTS:
About 7 lbs of pumpkin or winter squash (can be more or less)
Chicken broth or vegetable broth or water (I used one box of chicken broth + some water as it was still thick)
1 can Coconut milk (whole or  lite)
fresh grated ginger (I used about 2 tsp)
honey to taste (drizzle it in, stir and taste!)

Cut, quarter and clean out your squash of seeds and stringy stuff.  Put oil on exposed edges and put face down on foil lined cookie sheet and place foil on top so it doesn’t dry out. Cook at 350 degrees for 30-45 minutes until soft when pierced by fork. Scoop out and place in a big soup pot and add 8-10 cups of either water, OR chicken broth OR vegetable broth-your preference. Then take a mixer or one of those hand-held  blender wands and mix till smooth. Heat and add the can of coconut milk, some fresh grated ginger (peel first) and honey to taste. Do not boil. Yummy!

4th ANNUAL GIANT PUMPKIN BASH!!

Wanted to invite you to my 4th Annual Pumpkin Bash where people take axes or mawls and try to split my biggest pumpkin in half (this year 385 lbs). Come take a whack! Then we cut it up and give it away to anyone who might want a piece of fresh organic pumpkin. The rest we haul away to Food Depot/Kitchen Angels. It’s quite the happening.  Hope you can make it!

4th ANNUAL PUMPKIN BASH!!
THIS SATURDAY, NOV 10 AT 9 AM SHARP
LIQUID LIGHT GLASS
926 BACA STREET #3
SANTA FE, NM
(Bring an ax or mawl if you’d like!)

Pumpkin Steaks

Tonight I fixed ‘Pumpkin Steaks’. They were fantastic if I do say so myself!

Here is the setup

I made them with ‘Casper’, my 208 lb whitish pumpkin that Erika Wanenmacher carved up into a jack-o-lantern for Halloween.  I used some that she saved for me from the inside.  Here is how to make them.

You’ll need raw pumpkin and something big enough to cut into 1/2″ steaks. Be sure to remove the skin.

Crush up some Ritz crackers to make cracker crumbs. I like the cracker crumbs better than bread crumbs as they have a  more buttery flavor.  Add some herbs to the crumbs. I added some dried thyme, sea salt and pepper. Beat 2 eggs and some milk in a bowl.

Take the steaks and dip them into the egg mix.

Then press the steaks into the crumbs on both sides. Put some olive oil in a fry pan and heat it up till it is very hot but not smoking.

Put the steaks in the frypan and saute till golden on one side.

Flip and put a top on the pan. Cook until it is golden on the other side and a fork pierces them easily. Take some honey and drizzle just a little of it over the steaks and serve. Delicious.