This week at the Pottawatomie County Farmers Market

Beets, turnips, English peas, new potatoes, asparagus, broccoli, fresh dill, herbs, garlic, green onions, leeks, spinach, radishes, pickled beets, salsa, jams and jellies, sugar-free jams and jellies, fried pies, fudge, peanut brittle, vegetable plants, hanging baskets, varieties of trees, bedding plants, fresh pecans, candles, jewelry, arts and crafts, hand-made memorial sprays and cloth grocery bags.
Items are subject to change because of weather conditions.
The Pottawatomie County Farmers Market is open Wednesday and Saturday mornings at U.S. 177 and Hardesty Road.

This week’s recipe is broccoli with garlic butter and cashews.
You will need:
1 1/2 pounds fresh
broccoli
1/3 cup butter
or margarine
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon pepper
2 cloves garlic, minced
1/3 cup salted
roasted cashews

Remove and discard broccoli leaves and tough ends of stalks. Cut broccoli into spears. Cook in a small amount of boiling water eight minutes or until crisp-tender. Drain well and arrange on a serving platter. Set aside and keep warm.
Melt butter in a small skillet over medium heat. Add brown sugar and next four ingredients. Bring to a boil and remove from heat. Stir in cashews. Pour sauce over broccoli and serve immediately.
Yields six serving at 168 calories and 13.8 grams of fat per serving.