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: Last apples of winter, squash, green garlic, leeks, fennel, brussels sprouts, lettuces, carrots, rutabaga, turnips, radishes, arugula, kale, collards, broccoli greens, cabbage, radicchio and other chicories, spinach, microgreens, gourmet mushrooms like oyster and lion’s mane, herbs like dill, parsley, and cilantro, 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!

Smashed Brussel Sprouts Recipe:

Ingredients:

• 1 pint Brussels sprouts 
• 4 tablespoons of fiesta flour 
• 1 tablespoon okra oil 
• 1 bunch parsley, minced 
• 1.5 tablespoons nutritional yeast 

Directions:

1. Start out by cutting an X on the bottom of your sprouts.
2. Simmer covered in lightly salted water for 2 minutes. Drain and lightly (they’ll be soft) smash your sprouts. 
3. Turn oven to broil and have your top rack 5” from top of the oven. 
4. Toss the sprouts with the oil then add your mixed nooch and fiesta flour. Place on pan and broil about five minutes then flip and broil an additional three minutes to get those bad boys nice and crispy. 
5. Top with parsley and to cool for a sec and enjoy!

Mushroom Toast Recipe:

Ingredients:

• Shiitake mushrooms
• Garlic sesame loaf
• 1 tsp olive oil
• 1-2 tsp tamari (or soy sauce)
• 1 shallot (or half an onion works too)
• Butter for toast, as much as you like
• Spicy, grainy mustard, as much as you like
• Salt & pepper to taste
• Your cheese of choice, shredded or crumbled

Directions:

1. Clean, remove stems, and slice your mushrooms. 
2. Thinly slice shallot.
3. Bring a wok drizzled with olive oil to medium-high heat. 
4. Add sliced mushrooms and shallot. Sauté. Drizzle in tamari and water to deglaze pan as needed. 
5. Take off heat when the ‘shrooms have shrunk but are super tender and tasty – season with salt and pepper if needed.
6. Carve 1-2 sturdy slices from your bread and toast em a bit. Keep in mind you’ll be returning to heat to melt the cheese later, so don’t go too dark quite yet.
7. Slide some butter and grainy mustard onto your toasty bread. Layer on a pile of mushrooms, as much as you like. 
8. Sprinkle some cheese on top, it’ll hold things together quite nicely. Return the now-loaded toast to heat until the cheese melts.

You can also find the recipes for Smashed Brussel Sprouts and Mushroom Toast on Community Farmers Markets’ Instagram.