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, watermelon, cantaloupe, 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, acorn, and dumpling, peppers like bell, shishito, aji dulce, padron, and cubanelle, okra, eggplants, garlic, herbs like basil, mint, parsley, hyssop, and tarragon, 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!
Late-summer vegetable pasta sauce recipe
Ingredients:
- 1 pint cherry tomatoes
- 3 small eggplants
- 2 sweet bell peppers
- 1 Fresno pepper
- 1 bunch each of sweet basil and lemon basil
- 5 garlic cloves
- 1 small onion
- oil
- salt and pepper
- 8 oz dry pasta
- 8 oz can of tomato paste
OPTIONAL but recommended : broth, nutritional yeast, smoked paprika, fresh lemon, any dried herbs and seasonings you enjoy.
Directions:
- Peel and mince garlic. Chop peppers and onions. Cut eggplant into half-moons. Halve cherry tomatoes, if desired. Mince spicy pepper.
- Bring a large pan to medium-high heat, add in a generous amount of oil. Add your eggplant, season generously with salt, pepper, and smoked paprika. Cook until eggplant softens a bit and absorbs flavor for just a few minutes.
- Add onions, peppers, and garlic and cook for another minute or two.
- Stir in tomato paste and a 1/2 cup of water or broth; more splashes if things are looking too dry in the pan.
- Add in sliced basil, maybe about 10-15 leaves. Let it simmer for a bit and then add in nutritional yeast and any other seasonings or dried herbs while you work on the pasta.
- Bring your salted pasta water to a boil and cook pasta until al dente. Strain (save some pasta water) and toss in a bit of oil so the pasta doesn’t stick together.
- When your simmery summery sauce is tender and tastes good, go ahead and stir in pasta. Splash in some pasta water. Taste and adjust your seasonings.
- Serve with a garnish of thinly sliced basil and a sprigs of fresh lemon.
Black lentil salad recipe
Ingredients:
- cherry tomatoes
- collard greens
- sweet white onion
- cucumber
- red and green okra
- fresh basil or cilantro
- black beluga lentils (in the bulk section)
- tahini
- sunflower seeds, pepitas, sesame seeds
- apple cider vinegar
- salt, pepper, red chili flakes, cardamom
Directions:
- Cook lentils until tender, not soft, then drain water and cool under a cold water rinse.
- Set aside.
- Chop vegetables and ribbon the collards. Combine with lentils.
- For the dressing, mix equal parts tahini and water and whisk until a white, creamy spread forms. Now add a little apple cider vinegar until you get a pourable slurry. Season to taste with salt, pepper, chili flakes, and cardamom.
- If you have any lemon juice or zest, add some now. Mix into your lentil salad and top with fresh herbs and seeds.
- Let cool before eating.
