The Whole of Seed – offered by Cuatro Puertas, Albuquerque, NM

Winter Intensive Workshops – Whole of Seed:  Year 2

Get ready for spring!

CHECK Updated Schedule & Class info

Each workshop will have field specialists, hands-on learning activities, and culinary practices

as we explore planting from soil to seed to the table and our health.

Location: 909 Copper Ave NW, Albuquerque, NM 87107  Register:          Cost:  Donation

Click for more info and Register


 The Whole of Seed – offered by Cuatro Puertas, Albuquerque, NM

Seed saving has reached stardom status.  Everyone wants to learn how to save their seeds, yet seed is only one link in an entire system.  To successfully pass seeds on to future generations, we need to understand how the system functions and where we fit in it before the seed is even planted.

Join us for a few classes or a two-year adventure in learning about seeds.  Experience them through a hands-on approach, with you in the driver’s seat.  For those wanting to become community seed breeders, a third year of instruction is required.  Successful completion will provide our local communities with seed breeders who can be contracted for seed production.
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Watch for the late summer and fall classes to be posted by August 15th.

For additional information contact us here.

If you missed the Watershed Site Class it will be held again on May 30th.  Contact Cuatro Puertas  for more details.





“Panza Llena, Corazon Contento” Festival

Cuatro Puertas participated at the first “Panza Llena, Corazon Contento” festival at the Rancho de las Golondrinas.  We kicked off the food events with a tasting of chile nativo fudge!

Chile Fudge
3 cups of chocolate chips
14 oz. condensed milk
1 tbs. powdered chile (may need to adjust depending on heat)
1 tsp. vanilla
½ c. of pinon/pine nuts (optional)
Heat the milk (do not boil) whisking in the chile.  Add the chocolate chips slowly.  Keep stirring over a low heat for about 10-15 minutes, until you can see the bottom of the pan as you stir.  Remove from heat; add vanilla and nuts.  Turn into a 9×9 slightly greased pan (use butter).   Put in refrigerator for a couple of hours to set.


Monsanto in Mexico | Breaking News: Mexican Supreme Court Upholds Lower Court Ban on Transgenic Corn

We have been waiting for news on this important case, the latest, and perhaps the last, in a ten-year campaign by Monsanto and its allies to impose transgenic maize products on Mexico. Due process in Mexico is a tangled and lengthy juridical process and Monsanto has exploited the ‘amparo’ rights clause of the Mexican Constitution to prolong and intensify its attacks on Indigenous and peasant farmers.

To read the article go to:


Europe poised for total ban on bee-harming pesticides

The article below was published in The Guardian on Thursday March 23rd.

The world’s most widely used insecticides would be banned from all fields across Europe under draft regulations from the European commission, seen by the Guardian.

To Read the article go to:


Foundation Thinking

The sunshine lingers, warming the soil.  Sunday brings us later sunsets with time to plant and play.  But what to plant next in these confusing days?  Apricots have bloomed and arugula is blooming for third time this winter.  Go outside and find what is growing on the marginal areas of your yard.
You may see quelites, sunflowers, wild mustards and prickly lettuce.  So plant organic seeds:  quinoa, lamb’s quarters, sunflowers, chicories, lettuce, mustards, cilantro and parsley.  With 40-degree temperature swings and gusty winds, the plants may need daily watering, shading and mulching until they germinate and develop a root system.
Start grains and grasses as cover crops: barley, wheat and oats.  Early clovers and field peas (not for eating) will fix the nitrogen in the soil.  All can be cut back later in spring.  Then you can plant directly into the area where these have been growing.  No need to turn the soil.  So start planning ahead, get ready for your potatoes and leeks, and other things you want to eat this year.   Anticipate.


Valentine’s Day

Today, Valentine’s Day, the hours of sunshine has increased one hour from a month ago. The kale, annual arugula and lettuce have fully awoken to bask in the sunlight.  Growing rapidly, they fill our plates with fresh greens.  Blooming violets, hellebore, winter jasmine and daffodils brighten the day, as the moon begins to wane.


Dream, Plan, Eat and Celebrate!


” Strive to be worthy of the possibilities that sleep in the clay of your heart.”
— John O’Donohue

Today is the eve of the winter solstice; the rebirth of the sun.  The frozen ground celebrates as it waits for tree seeds to be planted now.  The cold stratification will trigger them out of dormancy when the time is right, to unite with the soil and become the trees they are dreaming about.  Every seed is a vessel containing the past and the future.

The word yule is an old Scandinavian term meaning “wheel.”  It refers to the  turning and returning of the cycles.  Now is when we celebrate going inside to meditate, assess this year, and think about what we harvested. As William Blake said, ” In seed time learn, in harvest teach, in winter enjoy.”

In three weeks the earth returns to 10 hours of daylight, when we can begin planting other things again.  Continue to get down on your hands and knees, and observe what is growing.  So dream, plan, eat and celebrate.