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: Peach season is ending soon, apples are here! Plus corn, blueberries, watermelons, cantaloupe, plums, 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!

Fig Shortbreads Recipe:

Ingredients:

Shortbread:

• 1 cup fine cornmeal 
• 1/2 cup rice flour 
• 1/4 cup coconut flour 
• 1/4 cup rolled oats 
• 1 cup vegan butter
• 3/4 cup sugar 
• Pinch of salt 

Frosting:

• 1 stick vegan butter 
• As much powdered sugar as it takes to thicken the butter you choose! (about 1.5 cups per stick)
• Ground cardamom 

Toppings:

• Fresh figs 
• Fresh mint leaves 
• Savory granola 

Directions:

1. For the shortbread, whip the (softened but not melted) butter and sugar together first. 
2. In a separate bowl, mix the remaining shortbread ingredients together, and then mix slowly into the bowl with the butter and sugar blend. 
3. Wrap and set in fridge to cool for a half hour. 
4. Meanwhile, with an electric blender, whip powdered sugar bit by bit into your (softened not melted) butter for frosting. Add a touch of cardamom toward the end of this process, just as you’re beginning to get stiff peaks in your frosting. Set aside in a cool spot, or the fridge. 
5. To bake the shortbread, roll out the dough for individual cookies for one batch, and then roll it out to fill a lined sheet pan for the second batch, each time at just under a half inch thickness. Each will bake for about 25-30 min at 350 degrees. 
6. The shortbread is ready when the edges begin to grow golden brown. Individual cookies will be a little crisper – a sheet tray filled with dough will yield a denser, softer cookie. 
7. Once cool, frost the shortbread with the “buttercream” and set in fridge to cool (at least 20 min). 
8. When you’re ready to serve, top with sliced fig, mint, and a sprinkle of savory granola for snap. 

Peach Pasta Salad Recipe:

Ingredients:

• 1 pint cherry tomatoes
• 2 cucumbers
• 1/2 Vidalia onion
• 2 peaches
• Fresh basil
• 6-8 oz Farfalle/bowtie pasta
• Rice vinegar
• Whole grain mustard
• Olive oil
• Salt and pepper
• Fresh lemon
• Optional: hot honey to add sweetness if desired!

Directions:

1. Cook your pasta in salted water to al dente, then strain and toss with a driz of oil and let cool in while you prep the fruits and dressing for the rest of the salad.
2. Slice your peaches, cucumbers and onion into thin half moons, halve or quarter your cherry tomatoes. Remove a small handful of basil leaves – slice if desired.
3. For the vinaigrette, do a 1:1 ratio of oil and vinegar, add salt & pepper, fresh lemon juice and whole grain mustard to taste. Keep in mind that you want this dressing to enhance but not outshine your produce ingredients. 
4. Mix your prepped produce and cooled pasta together, drizzle in dressing and toss to taste.
5. Finish with a spritz of fresh lemon. 

You can also find the recipes for Fig Shortbreads and Peach Pasta Salad at Community Farmers Markets’ Instagram.