What We Do
Learn More
Years of tradition
years preserving it
Students Taught
Pounds of Crops Grown
Summary
What We Do
With more than 50 years of combined traditional farming experience, we continue to cultivate a learning environment where we can teach a broad range of traditional knowledge while incorporating current practices from the natural sciences.
Our classes, workshops and camps accommodate the traditional academic calendar. But for those who wish to join year round, students, families, and instructors are welcome to attend for the entire season, especially during harvest. Lessons are based on the farm work cycle and emphasize the cultural significance and ceremonial value of the land, water and crops. All classes are given in Navajo and English.
We present two tracks to the traditional Navajo farming experience; one that is primarily hands-on and requires no classroom time, while the other is a full syllabus/curriculum where 3 college credit hours are earned. By partnering with tribal colleges and high schools, we are able to reach bright students who are serious about learning traditional agricultural practices.
When students and instructors leave the farm, we hope they have learned something new about traditional Navajo teachings as they relate to the Earth, our foods and water.
Winter Academic Term
January, February, March
We begin the semester with a farm tour to learn about the surrounding ecosystem, soil, local plants, and irrigation system. As the semester progresses, students measure soil health, study the heritage seeds to be planted in the spring, and draft a farm layout design. In March, we kick off the planting season by preparing the soil, readying the land, and sorting seeds for planting. We finish the season with a field trip where our students can observe the processing and packaging of the crops they have grown.
Spring
April, May, June
In April, we clear the irrigation canals and water inlet, clean the water pipes and plan the pipe layout, disc the field to soften soil, and make furrows to guide the planting. During the spring months, students learn how to identify natural organisms that can be destructive to the crops, such as invasive weeds, prairie dogs and Anasa Tristis or squash bugs. If the weather permits, students who are on the for-credit track may be able to plant crops in mid-May, before the semester ends.
In early June, the summer agriculture camp students plant the first two sections of corn, followed by the rest of the crops. Student campers begin with a tour of the farm and make note of areas that require intervention, such as water piping, fencing and weed growth. Students then choose where they want to contribute, and design their project with our guidance.
Heritage Crops Planted
● CORN: Navajo Blue Corn, Navajo White corn, Navajo Yellow corn
● MELONS: Santo Domingo Pueblo casaba, Navajo heritage casabas, heritage musk melons, heritage honey dew, king and queen watermelons
● SQUASH: blue hubbard, cushaw, banana squash
● CHILES: San Juan Pueblo, Jemez Pueblo
Summer
July, August, September
During the month of July, our focus is on weed control and irrigation because the seeds have sprouted and need proper cultivation. Student campers and interns tour the farm and note areas needing care and get to work on fence maintenance, water pipe adjustments for flow efficiency, irrigation monitoring and weed control. Students learn traditional Navajo watering methods, and how to nurture the crops into growth and life.
Come late August, preparations for harvesting are made as students prepare for a new school year. By this time, the field is green and the crops are abundant and thriving, soon to be harvested.
Throughout September, students harvest and learn to prepare traditional food dishes such as breads, stews and a variety of Indian corn-based delicacies. Chile is harvested, roasted and peeled, then packed and frozen for consumption throughout the winter. For seed preservation and decoration, chile is made into traditional Pueblo-style New Mexican ristras and corn is dried and braided by the husk.
Students learn the meaning of the different colors of corn and how to prepare them for ceremonies. Our recipes cover four major corn delicacies, including: Nitsidigo’i’ (kneeldown bread), steam corn, and traditional Neeshjizhii (chicos) and blue corn mush.
We also donate crops to the farmer’s market hosted by Diné College and invite the students to come harvest and enjoy the crops with their families.
Fall
October, November, December
After harvesting, food preparation, and storing are complete, we begin the most critical step in retaining and protecting our heritage foods. Seed saving is a special process for us because we are carrying on the tradition of preserving our cultural foods, which have not been altered or genetically modified and are adaptive to our changing climate.
In October, we celebrate a successful harvest with feasting. Students also prepare for tribal fairs with their respective schools, and share their newly-gained knowledge of the traditional foods they prepared.
By November, winter preparation begins by clearing the field for cover crops.
From then until December, we finish processing, packaging, and selling our corn products: neeshjizhii, ground corn, and corn seeds. We harvest the remaining dry corn from the stalks and offer it to ranchers.
Why?
Why
Passing on Tradition and Knowledge
Out of love for the land and our culture, we have preserved treasured farming practices for generations. Our passion for Navajo farming has blossomed into a teaching environment, where students learn traditional farming methods and the cultural significance of traditional crops. We invite enthusiastic students to come and learn so they can continue the hundreds of years of tradition.
Teaching
Students
We are constantly improving our 14-acre farm to make it an enriching environment for students. Through hands-on activities, group discussions, lectures, and volunteer opportunities, our students are exposed to something new during each visit. By planting heritage crops, harvesting, and preparing traditional foods, you will gain insight to traditional Navajo teachings, with respect to the land, our foods, and water.
Learn something new about traditional Navajo teachings – with respect to the Earth, our foods, and water.
Learn With Us