As promised, here are the recipes from Dalia’s Mexican cooking class. We had a great time, and hope to do another Mexican cooking class in the fall (perhaps mole, as numerous people have suggested).

Dalia's Mexican cooking class
 
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Meg reports:
 

"Sara from Vermont Smoke and Cure came in Saturday morning for a demo. She brought a skillet to demo two of their new products, Vermont Grown Uncured Bacon and Vermont Grown Sweet Italian Sausage. It was so fun to have the smells of sizzling bacon wafting down the aisles."

Tantalizing tidbits at the Vermont Smoke and Cure demo

This heat makes you want something cooling.... We bought corn tortillas last night and made fish tacos. The heat of the fish meeting the coolness of the salsa is wonderful! 

Fish tacos with mango salsa
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Another close-up look at a local product, from City Market's Meg Klepack, Local Foods Coordinator!

Local white flour for $1.29/lb
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Meg and I were at the Healthy City Youth Farm ground-breaking last week at Hunt Middle School. It was a collaborative effort of the Burlington School Food Project partners, dedicated to increasing local food access and awareness among our school-age children.

New Haven farmer Pat Palmer and his Percheron draft horses break ground at Hunt Middle School.
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Rhubarb is a perennial that makes its appearance right about now, sending thick, juicy stalks up out of the ground and large, lush, inedible leaves. It's pretty and pink in cake.

Rhubarb cake
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When I lived in Brooklyn as a graduate student, I had a favorite Japanese restaurant that I would go to after a particularly grueling day. Slipping into a seat at the sushi bar, the first thing I would order is “gomae,” a Japanese spinach salad with sesame paste.

Japanese spinach salad
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We’re still getting early, greenhouse spinach from a few small farms at the Co-op.

Baby spinach soon to become pesto (you can use baby spinach or regular leaves).
The spinach is “on again, off again” for the next 2-3 weeks, according to Produce Asst. Manager Jason Pappas. After that, we should see a steady spring-time supply of the good green stuff, so there’s no reason not to pick up a bag!
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Fiddleheads are at City Market, and if you can find them in the store, you can find them along banks of rivers, streams, and wet, shady areas.

Looking for fiddleheads
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Simple spring pasta
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