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Laura Avery chats with Amelia Saltsman about the joy of sprouting broccoli which has just come into season.

Sprouting Broccoli with Bowtie Pasta
Makes 4 hearty servings

1 pound sprouting ("baby") broccoli
4 to 6 large cloves garlic, peeled
3 to 4 tablespoons extra-virgin olive oil
Kosher or sea salt
1/8 to 1/4 teaspoon red pepper flakes
1/2 pound bowtie pasta

Cook the broccoli and garlic cloves in boiling salted water until the broccoli is bright green and crisp-tender, about 2 minutes. Drain thoroughly. Finely chop the garlic and chop the broccoli into bite-size pieces. Over medium heat, heat the olive oil in wide pot large enough to accommodate all the ingredients. When the oil is hot, add pepper flakes and garlic, stir until fragrant, 30 to 60 seconds. Add the broccoli and a good sprinkle of salt, cover pan, reduce heat to medium-low, and cook until broccoli is very tender, about 5 minutes.

Meanwhile, cook pasta in well-salted boiling water until al dente. Drain, reserving a little of the cooking water, and add bowties to broccoli. Mix together, season with salt and cook over medium-low heat until flavors are blended, 3 to 5 minutes, adding a little of the pasta water to keep the mixture moist.

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Laura also finds blueberries from Carpenteria that are in season. There are over 40 different types of blueberries being grown by Whitney Ranch.

Music break: Lagonda by Larry Elgart