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!
Bacon Cheddar Hasbrown and Cabbage Breakfast Casserole Recipe:
Ingredients:
- 4 oz bacon, sliced
- 1 tbsp butter
- 1 yellow onion, sliced
- 2 cloves garlic
- 1 green cabbage, cored and thinly sliced
- 2 idaho potatoes, shredded
- Sea salt to taste
- Freshly cracked black pepper to taste
- 1.5 cups sour cream
- 1 ½ + ½ cups shredded cheddar
Directions:
- Add the sliced bacon and butter to a cold, medium sized pot. Place the pot on the stove and cook on medium heat until the bacon starts to render out and become crispy.
- Next add the sliced onions and garlic, and continue to cook until the onions are translucent and tender, about 5-7 minutes. The chef suggests covering your pot with a lid at this point.
- Add the sliced cabbage and continue to cook on medium heat, covered, until the cabbage is tender, about 15 minutes.
- Remove the pan from the heat, shred the potatoes right into the pot, season with salt and pepper, and mix in the sour cream and one and a half cups of shredded cheddar. Mix well.
- Cover the top with the extra half cup of cheddar, and bake at 375˚ for 45 minutes, covered.
- Next remove the lid and continue to cook until the top of the casserole is golden brown and delicious, for about another 15 minutes.
- Goes great with a fried egg on top, if you like!
Heart-Shaped Brie Recipe:
Ingredients:
- Radishes
- Heart-shaped brie cheese
- Phyllo dough
- 1 egg
Directions:
- After phyllo dough has thawed out properly, take around 8-10 thin sheets and place under the brie cheese. You can add a preserve or jam on top of the cheese for added sweetness but this is up to you!
- Crack one egg in a small bowl, add one tsp of water and whisk to make an egg wash.
- Brush the egg wash on the top layer of phyllo dough and folder over. Repeat the steps until the last sheet and do one last brush of egg wash over the top.
- Place in a preheated 425 Degree F oven for 15-18 minutes.
- In the meanwhile, slice up your radishes. Use a mandolin for even slicing if you have one.
- Place on a board alongside some crackers, cured meats, nuts, or other fresh veges from the market and you have yourself a smorgasbord.
You can also find the recipes for Bacon Cheddar Hashbrown and Cabbage Breakfast Casserole and Heart-Shaped Brie on Community Farmers Markets’ Instagram.
