As you may have discovered by now, great tasting fresh vegetables don’t need an elaborate preparation. A couple of weeks ago we suggested roasting vegetables, which produces a perfect dish for a cold South Texas winter day. Now that the days are getting warmer, let’s consider changing the preparation of our food to suit the new season.

Eating outdoors “al fresco” is a joy during this brief period of spring-like weather we are experiencing. It evokes dining in the Provençal region of Southern France with its mild Mediterranean climate. Provence is a place of simple food prepared with the best local ingredients, eaten in natural outdoor settings. If you are lucky enough to have traveled there, you probably have strong memories of meals you ate there.

Perhaps the most recognizable food item of Provence is Aioli or more formally - Le Grand Aïoli. Aioli is a sauce made of garlic and olive oil, which sometimes uses egg yolks or mustard as an emulsifier, but garlic alone can also act as such. The classic aioli is made without eggs but many variations exist. It is simple, easy to make, and with experience, nuances of flavor can be developed. When using eggs, reduce the risk of salmonella by using only fresh, clean eggs with intact shells, and avoid contact between the yolks or whites and the outside of the shell.

For the traditional aioli the garlic is ground using a mortar and pestle while adding small amounts of olive oil, resulting in a very strong tasting but smooth aioli.

In this adaptation we suggest grinding 8 cloves of garlic in a mortar with some salt. Transfer the garlic pulp to a stainless steel bowl. To the garlic, add 4 fresh eggs yolks from the Farmers Market (or use 3 larger store-bought egg yolks), stir and let rest for a couple of minutes. Begin to add about 1½ cups of olive oil slowly, drop by drop, and with constant whisking. Try to produce a sauce thick enough to hold a spoon upright. Season with salt and fresh lemon juice to taste. Although purists will tell you the taste won’t be the same, you can also make aioli in a blender. Give it a try and see what you think.

Next, lightly boil some fresh vegetables from the Farmers Market. Traditionally carrots, potatoes, and green beans would be paired with aioli, but many other vegetables, such as cauliflower or beets, will work as well. In addition, boiled fish and boiled eggs are often served with aioli. The final dish looks deceptively simple, but there is something quite special about this combination that is much more than the sum of its parts. Aioli with boiled vegetables is a lovely dish for eating al fresco on a warm day.

In order to source farm-fresh eggs and vegetables join us every Saturday from 3 – 4:30 p.m. (note the NEW CLOSING TIME) at the Harlingen Farmers Market, 712 N. 77 Sunshine Strip in the courtyard at El Mercado Mall.