Mexican food in Eugene is not the greatest of our culinary problems, but you still can do well by yourself making delicious Mexican food at home. The next Master Food Preservers class is this Saturday, May 30, from 9-3 at the Extension building. For a mere $30 you will have a full day of instruction and lunch with Alejandra Bernal de Mendez, a Jalísco native, and the Master Food Preservers. This class has been in preparation for months, and I would strongly urge you to take it if you have any interest in learning how to cook Mexican food.
I haven’t been involved in the planning, but I understand that dishes to be made include a regional enchilada, tamales, and a tres leches (moist, milky caramel) cake. I think they also are planning to teach simple cheese-making (queso fresco). Give a call asap to reserve your spot and let the instructors know how many people to expect. More information about registration is available here.
Please note this class is the last for the summer, as the June dehydration class has been changed to a Down to Earth demo.
I also wanted to remind everyone that June 1 is the postmark date for strawberry orders through the Emerald Empire Kiwanis Club. This charitable organization arranges for local strawberry picking, cleaning, slicing, and delivery to Eugene. It’s the easiest way to get fresh strawberries in season that are ready to be used in all your fresh desserts, transformed into scrumptious jams, or frozen for use all year ’round. The proceeds go to local charities and programs that help children. Deliveries are made to Valley River Center on June 18, and you can pre-purchase 15- or 30-lb. pails. Frozen blueberries, strawberries, and marionberries (for pickup in August) can also be ordered at this time.