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New class!  Learn how we live on RMS's off-the-grid homestead in the Superstition Wilderness. We will cover the farm's solar power and water systems; how we stay warm in the winter and cool in the summer; how we care for our garden and orchard; the care and processing of livestock; the role of hunting and fishing; how we dress for comfort and protection; nutrition and cooking, including use of a solar oven; how we manage waste and garbage; maintenance and repair of buildings, systems, equipment, and tools; selection and use of tools; and self-care and healing modalities, as well as attitudes that are important for survival and happiness in the wilderness - or anywhere. Three days. 

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You're invited to join us for Thanksgiving dinner and a day in RMS's magical wilderness sanctuary. We'll serve turkey raised here, side dishes from our organic garden, homemade whole-grain bread, and fresh pies. Relax in our beautiful valley or hike through the surrounding mountains, then gather for the meal at 2 p.m. Overnight option for camping ($10), cabin ($35), or yurpy ($20) includes breakfast. Complimentary shuttle from Roosevelt (leaves 10 a.m.).

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Classes held at Reevis Mountain School include: meals (arrival night meal is a potluck party - bring a healthful, natural dish to share!), class supplies, hot showers, and campsite. Camping is free, or stay in a yurpy ($10 per night) or cabin ($25 per night) (availability permitting). Yurpies and cabins have beds and pillows; bring your own sheets and blankets or sleeping bag.
Complimentary shuttle service from Roosevelt, 10 miles one way - or caravan in your own 4X4. Shuttle pickup is at 5 p.m., first day of class, at M&S Marine, Hwy. 188, Roosevelt (between milepost 233 and 234).
Early Registration: 10% discount if you register with full payment 30 days prior to class date.
To Register: Send your name, phone number, postal and email addresses, and a 50% deposit to the address below. Indicate whether you will need shuttle service from Roosevelt and/or wish to rent a yurpy or cabin instead of camping. Balance due prior to class.

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Although we are facing stiff competition from the birds, we are harvesting some delicious apricots, plums, and figs (green and black). From the garden, we are taking lots of greens, as well as carrots and turnips.

What We're Eating
Every meal at RMS is built around greens, whole grains, and meat or eggs. Our meals are much simpler now that Nate isn't here ... but with the garden so bountiful, we still eat well. This time of year we have marvelous salads of all sorts of greens: Romaine and Salad Bowl lettuce, purslane, chard, turnip greens, bok choy, dandelion greens, arugula, cabbage, lemon thyme, and parsley! For grain, we usually cook rice in the solar oven or make cornbread, and for protein we are eating a lot of eggs, along with some fish, beef, and turkey from the freezer.

Precious Purslane

Lately we have become big fans of purslane ... a "weed" that grows like crazy in the garden and makes a wonderful salad green - crunchy and a little spicy, with no bitterness. Since we learned it is one of the best vegetable sources of omega-3 fatty acids, as well as rich in vitamins and antioxidants, we have been using it in everything from soups to omelettes. Here is a basic recipe for sauteed purslane:

1 lb. fresh purslane, chopped
1/2 yellow onion, chopped
1 clove garlic, minced
juice from 1/2 lemon

Saute the onion and garlic in olive oil until the onions are soft. Add the purslane and saute over medium heat until the large stems become tender (5 to 10 minutes). Add lemon juice and salt and pepper. We like to add a little chopped herb, such as mint or oregano. This makes a good omelette filling.

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