Our new nomadic nature makes electronic communication all the more neccessary, so please get in contact with us to get on our email list. We can keep you informed of harvest activities, upcoming walks and other programs.

Thanks to all who visited us on 49th st. over the last 2.5 years. We miss the space but still hope to see you in the neighborhood.

Joseph McHenry brought his kitchen to amityworks
to make persimmon pudding on December 8th during
the Amity Radio broadcast. Check out his recipe below.
It was delicious even though it cooked too fast in our
portable toaster oven!

Persimmon Pudding

Pulp from enough halved ripe persimmons to make 2 cups (about 5 hachiyas)
2 cups sugar
2 eggs beaten
1 1/2 cups buttermilk
1 tsp. baking soda
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. cinnamon
pinch salt
1/4 cup heavy cream
4 tbsp. melted butter

1. Preheat oven to 350. Put pulp and sugar into a large bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl, and stir. Add pulp and mix well.

2. Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream and mix well.

3. grease a 9"x13" baking dish with some of the butter. Stir remaining butter into batter.

4. Pour batter into dish. Bake until dark brown and toothpick inserted into center comes out clean, about an hour. Set aside to cool. Serve with whipped cream, if you like.

I never got a chance to say thanks.....last spring/summer while walking past your storefront we picked up some free tomato plants. Just wanted to let you know that they grew into healthy and productive members of our backyard with the last fruit harvested this past weekend.
Jill Shearer, LEED® AP
Turner Construction Company

Temescal Amity Works is hosting Jon Brumit and Neighborhood Public Radio (NPR) this month on Friday evenings December 8th, 15th and 22nd from 5-7pm. During the residency at Amity Works, Jon will gather stories and sounds from the Temescal neighborhood. NPR is interested in getting neighbors and passersby to join in the production of live broadcast events, making programs and content by neighbors for neighbors and beyond! Tune in and drop by to contribute ideas, stories, or anything else you might want to hear on your new neighbor, amity radio! Neighborhood Public Radio is an independent, artist-run radio project committed to providing an alternative media platform for artists, activists, musicians, and community members. Their motto: If it's in the neighborhood and makes noise ... we hope to put it on the air.

Please stop in and listen live. If you want to participate with a story, interview or song please email us so we can put you in the schedule.

This weekend gave us three amazing drop-offs from neighbors. Hachiya Persimmons (far below) from 38th st., Avocadoes from 47th st. (below) and an anonymous bag of Fuyu Persommons waiting in the alley when we opened the storefront. By 5:00 PM all of them were given away.

Down at the other end of 41st st., we got yet another call for figs. This apartment building had 2 venerable fig trees in its back yard, one mission and the other adriatic. Linda (below) had recently pruned them and restored them to an "orchard" state, so we (with help from two visitors from Albuquerque, far below) picked masses of them in under an hour. We made many jars of conserve and gave bags full away on the street.

On the 28th of October, Temescal artist Sarah Klein baked naturally leavened sourdough bread for 8 hours at the Amity Works space. The event was open to the public, and throughout the day, people came by to help knead, shape, taste or simply talk and observe. Sarah gave away sourdough starter, and Amity works provided a trio of preserves made from local fruit (pear preserves, tangerine marmalade and fig conserve).

Monday morning: a sticky hour picking adriatic figs from an impressive tree on 41st. st.
The figs were perfect.

We picked four different varieties of apples and some wonderful pears with Karen and Anisa (and Kenya) in their incredibly large backlot. The storefront smells of apples, with a slight tang of ferment in the air.

We are awash in apples, courtesy of Myrna's generosity and her amazing yard. She has four different heirloom trees that were planted 15 years ago, and this year produced (in her own words) "more than she had ever seen". Come pick some up at the storefront this weekend; we are adding some extra hours on Sunday 10:30-12:00 to help distribute this abundance.