Zionsville Farmers Market
Zionsville Farmer’s Market: Well Worth the Wait
After a seemingly never-ending winter, it is finally Summertime in the Village. Our long anticipation of warm weather and sunshine is over and truly, it has been well worth the wait. Of course, Summer brings so many treats: leisurely bicycle rides, concerts in the park and –most importantly–the bustle and community of the Zionsville Farmer’s Market. Open this year from 8-11 through September, the diversity of products, produce and pooches are sure to please.
Some things are definitely worth waiting for. Perennial farm-fresh favorites that always draw a line include lusciously ripe cantalopes, succulent sweet corn and satisfyingly fresh pasta. Both returning and freshman vendors help to keep the selections interesting this year at the Market. For a complete list of vendors, please see: http://zionsvillefarmersmarket.org/vendors.html.
August 9th is National Farmer’s Market Day. Be sure to visit the market that Saturday to help celebrate.
I recently prepared this recipe as an entrée to make use of some of the bounty from a Saturday visit to the market.
Parmesan Roasted Broccoli
Recipe by Ina Garten
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.