Everytime I go to the farmers market or stop at a roadside stand, I buy way too much to deal with in a day or so.  And, what good is all that ripe from the earth stuff if not to be eaten ASAP?  This is a photo of one morning’s quick twirl around the stalls at the Cooperstown Farmers Market.  I have to say that the carrots were so sweet that I ate my unwashed share as I sorted and decided what to do with it all.  The radishes were not so hot so we made a ball game for Lena the lab – she’d catch, take a chew, spit out, and be ready for the next toss. Rather than doctor up the flavors, we decided to put it all on the grill.  I made some aïoli (a fancy name for garlic-flavored homemade mayo) and we made a dinner of slightly charred veggies.  Of course, the chilled rosé helped turn it all into an evening’s dinner in the south of France!

My Special Aïoli

Makes about 2 cups

¾ cup fresh orange juice

¼ cup fresh lemon juice

2 tablespoons roasted garlic

1 teaspoon Dijon mustard

Coarse salt and freshly ground white pepper to taste

1 cup extra virgin olive oil

Combine the orange and lemon juice in a small, nonreactive pan over medium heat.  Bring to a boil; then, lower the heat and simmer for about 10 minutes or until reduced to ¼ cup.  Remove from the heat and set aside to cool. Combine the cooled juice with the egg yolks, roasted garlic, mustard, and salt and pepper to taste in the bowl of a food processor fitted with the metal blade.  Process until very smooth.  With the motor running, add the olive oil in a slow, steady stream, processing just until the mixture has thickened.  Taste and, if necessary, season with salt and pepper. Use immediately or store, covered and refrigerated, for up to 3 days. NOTE:  If you are concerned about the safety of eggs, you can mix the reduced juices and seasonings with 1 cup fine quality commercial mayonnaise.