Saturday is usually a lazy day for Mary Jo and me, but this Saturday, I wanted to take a trip to our uptown Farmer’s Market. So we got ready and went to town around mid morning. I took my camera, (in case we see a UFO along the way), and took some photos of the festivities. It was really packed with people, and dogs with people, or people with dogs. Dunedin is very dog friendly. They should have a “take your dog for a beer night”.
For a Farmer’s Market, this one only has two vendors that have vegetables. There are a lot of prepared foods, or canned salsa. Even some homemade dog food. I was tempted to get a lobster roll from this guy, but it was only 10 am and I wasn’t ready for lunch.
Here’s some of the produce we saw. The prices were similar to grocery store prices but it looked fresher.
We ended up buying some cilantro, peppers, nice radishes,huge garlic bulbs and fresh strawberries.
The fresh broccoli made me think of the garlic sauce I made in a previous post. I figured that the garlic sauce would be a good combination with steamed broccoli.
Steam the fresh broccoli for 5 to 6 minutes, then serve with the garlic sauce. The sauce is best if you simmer it to thicken quite a bit. Here is the recipe for garlic sauce again with some ideas to make it better. I added more garlic and used white pepper to spice it up a bit. Turned out really good!
BROCCOLI WITH GARLIC SAUCE
- 3 cups broccoli florets , steamed until fork tender, 5 or 6 mins
- ⅛ cup olive oil
- 5 large cloves garlic , finely chopped
- 1 lg shallot , finely chopped, or 1/4 medium yellow onion
- 1 cup dry white wine
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1/2 tsp kosher salt
- 1 tsp white pepper
- Heat olive oil on medium low, add shallots and cook for 4 minutes
- Add garlic and saute for 30 seconds.
- Add wine, parsley, basil and thyme, cook until reduced by half, 8 to 10 minutes.
- Add creme and salt and pepper and simmer until thickened. 10 to 15 minutes
- Puree the sauce in a blender. Carefully pulse the hot sauce. Blend for about 1 minute.
- Strain the sauce with a fine strainer, press the cream through with a spatula.
- Serve hot on vegetables
Use a yellow onion instead of a shallot. This gives the sauce a sweeter, onion flavor.
Combine the broccoli and sauce in a serving bowl.
This is a versatile sauce which is good on vegetables and could be used as a sauce with pork , chicken or fish. Try it!
I think blending and straining the sauce makes it much better and concentrated. Great garlic and onion flavors.