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, various pumpkins and gourds like tan cheese pumpkins, leeks, fennel, lettuces, 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!
Grilled Sweet Potatoes Recipe:
Ingredients:
- 2 medium sized sweet potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp za’atar seasoning
- 1 cup greek yogurt
- ¼ cup pomegranate seeds
- ½ cup toasted walnuts
- ½ cup herbs such as parsley, cilantro, dill, mint, green onions
- ½ lime
Directions:
- Preheat your oven to 400˚.
- Cut the sweet potatoes into evenly sized wedges. Toss them with olive oil, salt, pepper and za’atar seasoning.
- Roast them for 25 minutes, or until tender and slightly caramelized.
- Layer them on a serving platter with greek yogurt, pomegranate seeds, walnuts and herbs.
- Squeeze some lime juice over the top and serve.
Lions Mane Steaks with Beet Couscous Recipe:
Ingredients:
- 1 oz cilantro, chopped
- 1 oz green garlic, chopped
- 2 cloves garlic, smashed and roasted
- 5 lions mane mushrooms, halved
- 4 TBS Olive oil
- 1 chili pepper
- 1 small box Couscous
- Salt & pepper
- 1 TBS Beet powder (optional)
- 2 TBS soy sauce
- 1 TBS coconut sugar
Directions:
- Cook couscous according to box instructions and stir in beet powder, salt and pepper. Set aside.
- Heat a cast iron over medium heat until it’s nice and hot! Coat lions mane mushrooms with coconut sugar and soy sauce.
- Add 1.5 TBS of olive oil and add lions mane mushrooms. Flip about 3 minutes in; or until one side is golden brown. Cook another 3 minutes , or until both sides are that beautiful brown with a little crisp.
- To make the chimichurri, add the remaining olive oil, roasted garlic, chili, cilantro and green garlic into a small bowl and whisk. Add in about 1/4 tsp of salt.
- Serve mushrooms over the beet couscous and drizzle with chimmichurri.
You can also find the recipes for Grilled Sweet Potatoes and Lions Mane Steaks with Beet Cousous on Community Farmers Markets’ Instagram.
