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: Peach season is ending, apples are coming! Plus corn, blueberries, watermelons, figs, sungold and other cherry tomatoes, heirloom slicing tomatoes, cucumbers, red onions, sweet onions, green onions, gold and red potatoes, summer squash like zucchini, yellow squash, patty pans, winter squash like spaghetti, bell peppers, sweet peppers, okra, eggplants, garlic, basil, mint, parsley, hyssop, fennel, carrots, hakurei turnips, kale, collards, green cabbage, flower bouquets with zinnia, sunflowers, etc, microgreens, gourmet mushrooms like oyster and lion’s mane, eggs, honey, beef, pork, chicken, duck, broths, breads, jams, ferments, pastries and sweet treats including gluten-free options!, smoked trout and salmon, raw and flavored pecans, honey, coffee, teas, pickles, cocktail mixers, ghee, cooking oils, vinegars, hot sauce, homemade pasta and sauces, spice blends, pet treats.
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!
Dry Fried Eggplant Recipe:
Ingredients:
- Eggplant
- 1 tablespoon Fresno chili powder
- Chili oil
- 1/4 cup holy basil
- 1 tablespoon Hungarian hot paprika
- Big pinch kosher salt
- 2/3 cup cornstarch
- 4 cups vegetable oil
- 1 ounce habanero honey
- 1 tablespoon fish sauce
- 1 tablespoon tamari
- 1 cloves garlic, rough chop
- 1 ounce water
- 2 teaspoons chili oil
Directions:
- Start out by peeing your eggplant and cutting it to size, think steak fries.
- Then mix all your dry ingredients (cornstarch, paprika, salt, and chili powder.
- After your oil is heated (medium high in a cast iron, as those hold heat evenly), use a teensy bit of water to give your eggplant some moisture then coat evenly in the cornstarch mix. If you’re going oven roasted then toss the fries in a little bit of oil after you’ve starched.
- Lay them out on a pan and roast on 400 until golden. If frying, gently place in your heated oil and cook until golden.
- Remove and allow to drain on some paper towels. Once everything is done give these babies a good toss with more paprika, Fresno powder, and holy basil.
Peach & Corn Salad Recipe:
Ingredients:
- 4 ears of corn, cut off the cob
- 5 peaches, chopped
- 1 large bunch basil, leaves torn
- 1 red bell pepper, diced
- 1/2 bag of Sneaky Heat Pecans
- 3 cloves garlic, grated
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- Hefty pinch of Campfire Salt
Directions:
Make the dressing (olive oil, red wine vinegar) in the bowl and add the other ingredients on top before tossing it all together.
You can also find the recipes for Dry Fried Eggplant and Peach & Corn Salad on Community Farmers Markets’ Instagram.
