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: Peaches, blueberries, blackberries, plums, tomatoes, cucumbers, summer squash, zucchini, green beans, beets, kohlrabi, peppers, sweet onions, fennel, carrots, hakurei and scarlet top turnips, radishes, arugula, kale, collards, cabbage, spinach, basil, dill, cilantro, parsley, microgreens, gourmet mushrooms like oyster and lion’s mane, breads, jams, ferments, pastries, GF treats, eggs, beef, pork, chicken, duck, crab, shrimp, smoked trout and salmon, pecans, honey, coffee, teas, pickles, cocktail mixers, ghee, cooking oils, vinegars, hot sauce, pastas, spice blends, pet treats, 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!

Smoked Carrot and White Bean Dip Recipe:

Ingredients:

• 1 cup chopped carrots 
• 1 each golden and green zucchini, sliced 
• 3 cups cooked or two 14 oz cans, drained white northern beans (reserve the liquid)
• 2 tablespoons avocado oil (olive oil will work as well)
• 2 tablespoons apple cider vinegar
• 2 teaspoons salt
• 3 teaspoons smoked paprika powder
• 2 teaspoons chili powder
• 2 teaspoons cinnamon powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne (optional)
• 1 teaspoon maple syrup (optional)
• 2 teaspoons cumin seed

Directions:

1. In a dry cast iron pan lightly toast the cumin seeds for a minute or two until fragrant and golden then remove from the heat and add to a food processor or blender. 
2. In the same dry cast iron pan add your chopped carrots and cook until slightly charred on each side and then add to the food processor or blender. 
3. Add in your white northern beans to the food processor. Add in your spices, salt, and vinegar. 
4. Blend on low while drizzling in the oil and reserved liquid from the beans if needed, a tablespoon at a time.
5. Taste and adjust seasonings. If you feel the carrots are not sweet enough add the maple syrup. 
6. Serve with crudités, warm pita, or chips. Enjoy!

Peach Chutney Recipe:

Ingredients:

• Lots of very ripe peaches 
• Onion 
• Garlic 
• Ginger & turmeric 
• Olive oil 
• White wine or apple cider vinegar 
• Salt & pepper 
• Fenugreek powder, kalonji, fennel seed, mustard seed, cumin, coriander, dried lovage (or any mix and match of these!)

Directions:

1. Start with your onion, garlic, ginger, and turmeric. Chop finely and cook down with a healthy cup or two of white wine and a touch of oil, at low heat for at least 15min. (You can also sweat these down in just a little more oil and a touch of vinegar, to do without the wine.) 
2. While these are cooking down and beginning to caramelize, remove the pits from your peaches. You can leave the skins on, or peel for a smoother final texture. 
3. Once the onions (et al) are softened, add in your peaches and spices to taste. Go a little bit at a time with each of these seasoning elements – spices can make a dish bitter if you’re too heavy-handed. 
4. Cook down until smooth and dark, as if you’re cooking down apples for apple butter. 
5. Let cool, and serve over sautéed veggies, a squash salad, or falafel. 

You can also find the recipes for Smoked Carrot and White Bean Dip and Peach Chutney on Community Farmers Markets’ Instagram.