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, sweet potatoes, various pumpkins and gourds like tan cheese pumpkins, garlic, lettuces, ginger, carrots, rutabaga, hakeuri and scarlet turnips, daikon and watermelon radish, arugula, kale, collards, broccoli greens, savoy cabbage, napa cabbage, green cabbage, radicchio and other chicories, spinach, 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, pickles, cocktail mixers, ghee, cooking oils, vinegars, hot sauce, pastas, spice blends, nut butters, rice, grits, cornmeal, pet treats, daffodils, tulips, anemone 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!
Roasted Veggie Cous Cous Recipe:
Ingredients:
- 4 c pearl cous cous
- 5 1/2 cups of veggie broth
- 1 yellow onion , diced
- 1 bunch of garlic greens
- 1 bag of rainbow carrots, sliced
- 6 sunchokes, thinly sliced
- 3 medium sized White daikon radish from, cubed
- 1/3 cup Fauxmage truffle cheese spread
- 1 bag of pea tendrils
- 1/4 cup Marsala wine (sub sherry vinegar or whatever vinegar you’ve got)
- 2 tbs olive oil
Directions:
- Bring 5 1/2 cups of veggie broth to a boil. Add cous cous, stirring every few minutes until almost all liquid is absorbed.
- Add in the garlic greens, the truffle cheese spread and Marsala wine and stir until all items are combined and all liquid is absorbed. Keep warm.
- In a separate hot pan with olive oil, add sunchokes, carrots, daikon, and onion. Let cook for about 5-7 minutes, or until veggies are still crisp on the outside and tender in the center.
- Plate cous cous on the bottom, root veg on top and garnish with pea tendrils. Enjoy!
Winter Salad Recipe:
Ingredients:
- Kohlrabi (think broccoli, but in apple form)
- Pac choi
- Arugula / spring mix / pea shoots • flowering brassicas
- Satsumas and tangos (or any citrus)
- Tahini
- Safflower oil and/or toasted sesame oil
- Apple cider vinegar
- Salt & pepper
- Pepitas & sunflower seeds
Ingredients:
- For your dressing, mix the first four ingredients to taste.
- Start by whisking cold water, slowly, into your tahini.
- The paste will form an emulsion and thicken as you go. Then add in oil and vinegar, and you won’t overdo it on either as you approach the consistency you want.
- Slide the kohlrabi thin and keep the pac choi coarse. Dress these and the rest of the greens in your tahini dressing, and fold in citrus slices as you dress to bring a nice acidity to the salad.
- Top with sunflower seeds and pepitas, a mix of raw as well as roasted and salted (done in a few minutes stovetop in a castiron).
