Yuma, Ariz., is inviting visitors to partake in the region’s bounty of all things green through the end of March, when fields are full of every conceivable type of lettuce - - including butter, iceberg and romaine -- plus other veggies such as asparagus, broccoli and cabbage.
Candy Zavala-Porchas, a certified dietitian and restaurant manager, is making the most of the harvest with “Cooking with Sabor (Taste)” classes at her Main Street Café in neighboring Somerton. For $15, participants learn how to use locally grown ingredients in healthy dishes. Lettuce leaves, for example, replace traditional tortillas as wraps.
