Fresh: Farmers markets are a wonderful way to buy your produce, but figuring out how to get the produce home and then what to do with all that bounty is an ongoing issue. (Dan Honda/Contra Costa Times/MCT)

4. Return the fennel to the pan along with carrots and 1 cup broth. Season with salt and pepper and simmer, covered, until the vegetables are tender, adding more broth as needed to keep the stew moist, 15 to 20 minutes. Garnish with fennel fronds and serve.

-- Adapted from "EatingWell in Season, The Farmers' Market Cookbook" (2009)



2-3 pounds London Broil

2 teaspoons sea salt


6 tablespoons olive oil

6 cloves garlic, minced

1 shallot, minced

2 tablespoons minced fresh rosemary

Balsamic vinegar glaze

3/4 cup Mission Fig Balsamic Vinegar

1 tablespoon butter

1. Puree marinade ingredients in a blender until smooth. Place the London Broil steak in a dish and prick with a dinner fork. Rub each side with sea salt and then with the marinade paste. Cover with plastic wrap and refrigerate at least 1 hour or overnight.

2. For the glaze, simmer -- do not boil -- the balsamic vinegar until reduced by half. Add the tablespoon of butter and let melt.

3. Using paper towels, wipe the marinade paste off the steak; season both sides with pepper. Grill until medium-rare. Slice and serve, with a drizzle of balsamic vinegar glaze.

-- Marinade adapted from Cook's Illustrated, vinegar glaze from Big Paw's Olive Oil and Vinegar, www.bigpawgrub.com