This weekend we got in a some local items:
• Overwintered Organic Baby Spinach from Rockville Market Farm in Starksboro – very buttery and delicious. We will get more from them and we’ll be getting the same from Hazendale Farm in Greensboro.
• Organic Mesclun Mix from Pete’s Greens in Greensboro- a delicious, fresh and crunchy mix.
• Organic Braising/Mesclun Mix and Organic Loose Cilantro from The Farm at South Village (overwintered in unheated greenhouse in Charlotte) – also makes a nice salad base.
• Loose Leaf Spinach and Mesclun Mix from Screamin’ Ridge Farm in E. Montpelier – they use organic and biodynamic methods but are not certified organic.

It’s a great time to start enjoying really fresh salads again. Mary from City Market's Produce Dept. made one with Rockville’s Baby Spinach, South Village Braising Mix, and Pete's Mesclun with some Steven's Orchard Honeycrisp Apple slices, and some shaved Willow Hill Butternut Cheese with a simple Olive oil and Ume Vinegar dressing and Black Pepper. So good!

City Market is proud to announce that our breakfast sandwiches are now made with Red Hen Bakery’s Localvore bread and Shelburne Farm’s cheddar. Your favorite egg and cheese breakfast sammy has gone Localvore!

We now carry two new Annie's products that are gluten-free! Try out Annie's Gluten Free Deluxe Mac & Cheese and Annie's Gluten Free Cocoa & Vanilla Bunny Cookies!

By Dave Folino, Hillsboro Sugarworks
The recent relatively high and stable maple syrup prices have been caused by three major factors---the weather, expanding global demand and a supply management system in Quebec.

On Monday, March 8, at 7:30 p.m. on Vermont Public Television’s “Profile, ” Fran Stoddard talks with Jack and Christine Lazor, who represent two generations from Butterworks Farm, a model of self-sufficient organic farming in Vermont's Northeast Kingdom.

What to use instead of 1 cup of granulated sugar:
Use: ¾ - 1 cup of maple syrup.
Because: Maple syrup is less sweet than granulated sugar, if you like sweeter foods, you should use the larger amount of syrup. If you prefer something not as sweet, use only ¾ cup.

Decrease: liquid by 2 to 4 tablespoons per 1 cup syrup used.
Because: Syrup contains more moisture than solid granulated sugar which the recipe calls for.

Add: 1/4 – ½ teaspoon baking soda.
Because: Maple syrup has a slight acidity which needs to be neutralized for the batter to rise and form properly. Do not add soda if recipe contains buttermilk, sour milk, or sour cream since these liquids do the same thing.

Decrease: Oven temperature by 25º.
Because: The maple syrup will tend to caramelize and burn on the top and edges sooner than a batter using a solid sweetener like sugar.

They are made with a water-based non-stick process and are perfluorooctanoic acid free.
For more info about perfluorooctanoic acid go to www.EPA.gov

Hey Folks, we still have spaces available in our Indoor Gardening Workshop Wednesday night, from 6:00 to 7:00 p.m.

CSAs provide members with fresh food each week throughout the growing season. Though most CSAs primarily grow vegetables, many supplement their produce with fruits, flowers, poultry or other farm products.