Juanita smiles joyfully as she stands amidst the leafy results of her first garden in Ojo Caliente during the summer of 1971. She recalls that garden in her interview:
We’ve never had a garden so beautiful as that one-everything germinated. Cause you had to have irrigation anyway, but it was not the kind that you have here where you use electricity and pump; I guess it was something electric, intermediately, but it was a system that had been built several hundred years before; the water came from the mountains when the snow melted, and then you would have water in to your plot. People had certain times, but because our garden was so small, anytime the water passed we could open up our gate and irrigate.
This home in Ojo Caliente, New Mexico, is where Juanita and Wally lived between 1970 and 1974. Juanita remembers:
We lived in an adobe that had 18–inch thick walls. Our landlady lived down about a quarter of a mile down the road from us. We drew our water up by hand. We had electricity there because I think in the ’30s, there was some kind of program there to electrify rural places, so we had a light bulb in each room…
In the top photograph, Juanita, Wally and guests stand at the well that is located in front of their home on Woolman Hill in Deerfield, Massachusetts. The “organic vegetable” sign which is posted near the Nelson home can be seen in the bottom photo. Juanita and Wally shared their life at Woolman Hill until his death in 2002. Juanita describes her domestic life at Woolman Hill:
…we built our house from salvaged material. We used kerosene lamps for a while, and now I have two gaslights…. We grow most of our food; I don’t buy stuff that’s imported, except I have to buy oil. But there are so many things here that you can buy… I can a lot of things; I dry things, and so I have plenty to eat. I just eat differently maybe from other people. My winter salad is, say for instance, pickled beets and sauerkraut—it’s wonderful together. And I’ve discovered making parsnip salad in the spring because parsnips can stay in the ground; and once the ground thaws you can pick them. And I grate them, and put some oil on them. And then if you have had parsley, it comes back for a while—put a lot of parsley in it… absolutely delicious.