Cooking fresh local vegetables is so simple. In fact, the simpler your preparation, the more you'll enjoy their incredible flavor. We devoured these gorgeous carrots and broccoli from the Falmouth Farmer's Market over the weekend. There are several organic growers this year, and their produce has been outstanding.
Fresh Local Carrots:
Peel the carrots, then lightly coated them with extra virgin olive oil and sprinkle with a little salt and pepper. Roast them in a 375 degree oven for about 15-18 minutes, or until tender.
Fresh Local Broccoli:
Cut the ends off each steam. Split the stems, then peel just up to the first floret. Lightly steam them it in a saute pan for about 3-4 minutes, then drain and set aside. Add a little extra virgin olive oil and 2 cloves of sliced garlic to your saute pan. Heat until the garlic starts to brown, add the steamed broccoli and saute slowly until the broccoli just starts to brown. Sprinkle with salt and pepper and enjoy!