Aug 11 - 17, 2011 
Market Report: Cuba

Locovore

Market Report: Cuba

The little turnip that could

By Ari LeVaux
Only about eight booths long, the Cuba Farmers’ Market has a big heart. And since there’s not always enough booty to go around, getting there early is recommended. Cuba is a hub for a large, beautiful and funky area. The market is a distillation of the surrounding mountains, canyons, valley and scrubland, and it foments a sense of community that’s been waiting to happen. Locals are “over the moon about it,” says Shari Smoker of the UNM Prevention Research Center, which helped create the market last year. “They just love it so much. It’s giving people a place to have a sense of community and talk to their neighbors and get to know their growers.”
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Enough ingredients for two batches of baklava
Mina Yamashita

Mina's Dish

Food of the Gods

Baklava goes New Mexican

By Mina Yamashita

I fell in love with Greek food in my high school years in Detroit’s Greek Town. Among the recipes I’ve made my own is this one for baklavarich with butter, crispy layers of phyllo and sweet New Mexico honey. It’s one of my favorites. My friend Marissa Evans and I got on a baklava jag and, over two weeks, made piles of the stuff.

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