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, corn, watermelon, cantaloupe, 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, acorn, and dumpling, peppers like bell, shishito, aji dulce, padron, cubanelle, okra, eggplants, garlic, basil, mint, parsley, hyssop, fennel, carrots, 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!
Herb and Veggie Vermicelli Bowl Recipe:
Ingredients:
Sauce:
- ½ cup peanut butter
- ¼ cup tamari
- 1 lime, juiced
- 1 tsp sambal olek
- 1 tsp ginger, minced
- 1 clove garlic, minced
- ½ cup of water
Salad
- ½ package of vermicelli noodles
- 1 tbsp grapeseed oil
- 2 Japanese eggplants, sliced in half
- Sea salt
- Black pepper
- ½ cup cucumber, sliced
- ½ cup squash, sliced
- ½ cup cabbage, shredded
- ¼ cup carrot, shaved
- ¼ cup hakurai turnip, sliced
- ¼ cup radish, sliced
- ¼ cup basil leaves
- ¼ cup mint leaves
- ¼ cup cilantro leaves
- ¼ cup roasted peanuts, chopped
Directions:
- For sauce: Mix everything together in a mixing bowl. Reserve.
- Bring a large pot of boiling water to a boil. Add the vermicelli noodles and turn off the heat. Stir well.
- Check for doneness after 4 minutes.
- Once cooked, drain and run the noodles under cold water until the noodles are chilled. Drain the noodles well and set aside.
- Heat a cast iron skillet to medium high heat and add the oil.
- Lay the eggplants cut side down in the skillet, season with salt and cook until browned on both sides and tender, about 8 minutes.
- Toss all the other veggies and herbs together in a mixing bowl. Season with salt and pepper.
- To serve, divide the vermicelli noodles between two grain bowls. Top with the eggplant, veggie salad and herbs. Drizzle the sauce on top and garnish with chopped peanuts.
Laap Recipe:
Ingredients:
- Cucumbers
- Basil
- Wood Sorrel
- Sweet Peppers
- Red Onion
- Long Beans
- Ground Beef
- Salt
- Fish Sauce
- Sticky Rice otherwise labeled as Glutinous Rice. (Jasmine Rice as alternative)
- Lime
- Kaffir Lime Leaves
- Lemongrass
- Galangal
Directions:
- At medium high heat, cook 1 lb of ground beef (lightly sprinkle w/ salt) thoroughly—oil is not necessary. If you find that the ground beef is sticking to the pan, add a small amount of water to loosen it up.
- Use a wooden spatula to chop into small crumbles. Stir frequently until the juices from the beef has nearly evaporated. It’s important to the recipe to not have your ground beef soaked in liquid. Set aside, cool off until room temp.
- Measure 3TB of sticky rice. Using a pan, toast on the stove (with no oil) at a med low heat until it turns a brown toasty color. Take off heat and either use an electric pepper grinder or a mortar and pestle to grind/pound into a fine grain.
- Come back to the ground beef and add 1.5 TB of fish sauce, squeeze half a lime, toasted sticky rice, and thoroughly toss together all the flavors.
- Chop 1/2 TB galangal (skin off), ends of 1 TB lemongrass, 1/2 TB kaffir, and thoroughly toss in the beef. Dice 1 small or half a large onion, cucumbers, chop long beans, slice sweet peppers, pick off basil leaves, and rough chop 2 TB sorrel. You want somewhat equal parts of vegetables.
- Toss thoroughly and enjoy this take on Laap.
You can also find the recipes for Herb and Veggie Vermicelli Bowl and Laap on Community Farmers Markets’ Instagram.
