This week at the Farmers Market

Rough Draft Atlanta is partnering with Community Farmers Markets to let you know what’s in season at your local market. Each week, we’ll share a list of ingredients that are farm fresh as well as a couple of recipes including those products that you can try at home. 

Here’s what we’ve got for you this week: Apples, meyer lemons, sweet potatoes, various pumpkins and gourds like tan cheese pumpkins, sunchokes, garlic, lettuces, ginger, carrots, rutabaga, turnips, radishes, arugula, kale, collards, savoy cabbage, napa cabbage, green cabbage, radicchio, microgreens, gourmet mushrooms like oyster and lion’s mane, herbs, breads, jams, pastries, GF treats, eggs, beef, pork, chicken, duck, shrimp, smoked trout and salmon, pecans, honey, teas, apple cider, cocktail mixers, ghee, cooking oils, vinegars, hot sauce, pastas, spice blends, nut butters, various flower bouquets.

Atlanta non-profit Community Farmers Markets (CFM) has been building community through farmers markets since 2011. Operating five weekly outdoor farmers markets and seven farm stands at MARTA stations is one of the strategies by which the organization addresses food access in Atlanta. CFM also offers educational programming in the community, financial incentives to make local food more affordable, and professional development for small businesses. See you at the farmers markets!

Cheesy Pumpkin Risotto Recipe:

Ingredients:

• 1 cup pumpkin of choice
• 2 cloves garlic, minced
• Parsley, minced
• 1 Mutzu Apple
• Radish microgreens
• 4-5 cups of veggie stock
• 1.5 cups Arborio rice
• 1-2 tbsp Butter
• Herby olive oil
• 1 tbsp White wine vinegar
• 1/4 tsp Nutmeg
• Salt and pepper to taste
• 1/2 cup Parmesan, shredded
• 1/2 cup Gruyère, shredded
• 1/2 cup Gouda, shredded

Directions:

1. Start off by making your pumpkin broth in a stock pot. Peel, chop, and simmer the pumpkin in veggie broth until soft and then blend until smooth.
2. In a separate stock pot, melt your butter and cook the minced garlic until fragrant. 
3. Add your Arborio rice and mix, toasting for a few minutes. Then start adding your stock 1 cup at a time, stirring and cooking for about 5 mins between each addition of pumpkin stock. The rice will cook slowly and absorb the moisture as it does. Slow and steady! 
4. When you’ve added all your stock and the rice is looking plump but still slightly al dente, add your nutmeg, 2 tbsp parsley, white wine vinegar, and cheeses and mix well. These ingredients add a ton of depth to the flavor profile of this risotto. 
5. Reminder to taste and season as you go!
6. While the risotto comes together, chop an apple into small cubes and combine with ~2 tbsp parsley, a pinch of salt, and a drizzle of herby olive oil in a bowl. This will provide an earthy, tangy, crunchy contrast to our rich porridge-y risotto.
7. Plate your risotto with herbaceous apples and garnish with radish microgreens.

Yellow Coconut Curry Recipe:

Ingredients:

• 1 red bell pepper
• 3 lb candy roaster squash 
• 1.5 bunches of brussel sprout greens
• 1/2 bulb of garlic 5-6 cloves
• Dried basil 
• 3-4 tbsp Yellow Curry Seasoning 
• 1 tbsp grated Ginger
• 2 tbsp cooking oil/ghee
• 2 cans coconut milk
• Salt and pepper
• Juice of 1 lime

Directions:

1. Gather your ingredients and prepare your veggies by washing them. Peel, de-seed, and chop your squash into cubes. Dice your red pepper. De-stem and tear your brussel leaves (similar to collard greens or kale so feel free to sub whatever) Grate garlic and ginger. 
2. Once your produce is ready, heat a stock pot over medium heat with your cooking oil. Once hot, add your garlic and ginger. 
3. Cook until aromatic, then add your curry powder and stir, cooking ~1 min until fragrant. Then add your coconut milk, bell pepper, squash, and some salt and pepper. 
4. Stir and cover with a lid, cooking for ~15 minutes, or until squash is starting to soften. Add your greens. Stir in lime and dried basil and cover to cook another 15-ish minutes. 
5. Taste and season. 
6. Serve over rice and add some chickpeas or chicken thighs for a complete meal.
   

You can also find the recipes for Cheesy Pumpkin Risotto and Yellow Coconut Curry on Community Farmers Markets’ Instagram.