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: Apples, satsuma oranges, sweet potatoes, pumpkins, peppers like bell, shishito, aji dulce, padron, and poblano, okra, fairytale eggplants, garlic, winter squash like spaghetti and butternut, greens like bok choy, napa cabbage, kale, herbs like basil, thyme, rosemary, fennel, flower bouquets with dahlia, zinnia, celosia, marigolds, green onions, pea shoots and microgreens, gourmet mushrooms like oyster and lion’s mane, eggs, honey, shrimp, beef, pork, chicken, duck, sausages, bacon, charcuterie, cheese, raw milk, broths, breads, jams, ferments, fresh juices, 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!

Chipotle Pumpkin Mushroom Enchiladas Recipe:

Ingredients:

• 20 oz mushrooms –  mix of lions mane, blue oyster, and shiitakes. Shred the first two and chop the latter.
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 tbsp olive oil and butter
• 1 onion, diced
• 1 shallot, diced
• 1 can pumpkin purée
• 2 chipotle peppers in adobo, chopped
• 1/4 cup lemon juice
• 1 cup veggie stock
• 1 tsp taco seasoning
• Salt
• 1 cup sour cream thinned with the juice of 1 lemon
• Shredded cheese
• 18 corn tortillas
• Green onion and pumpkin seeds to top

Directions:

1. Heat a skillet over medium with oil and butter. Once hot, add onion, shallot, bell pepper, and garlic. Cook until soft. 
2. Add pumpkin purée, chipotle peppers, lemon juice, veggie stock, taco seasoning, and a generous sprinkle of salt. Reduce slightly and add your mushrooms. Salt again. 
3. Cook covered for 10 mins and uncovered for another 10 until the liquid from the mushrooms has evaporated. 
4. You’re ready to layer! In a 13×9 pan, start with 6 corn tortillas on the bottom. Then add 1/2 of the mushroom mixture and enough shredded cheese to cover. Repeat. 
5. Then another 6 tortillas, smothered in the sour cream and more cheese and topped off with pumpkin seeds and green onions. Bake at 400 for 20 mins and enjoy!

Pumpkin and Sage Risotto Recipe:

Ingredients:

• 2 cups tan cheese pumpkin puree (roast chopped pumpkin till soft then blend till creamy) 
• 1 cubanelle pepper, chopped 
• 4 cloves of garlic 
• 1 teaspoon Ras el Hanout spice blend 
• 2 tablespoons sunflower oil 
• 1 cup arborio rice
• 4 cups vegetable stock
• 2 teaspoons salt
• 2 teaspoons apple cider vinegar

Directions:

1. Begin by heating the vegetable stock in a large pot. To the vegetable stock add the pureed pumpkin as well as the Ras el Hanout spice, salt, and apple cider vinegar. Simmer to keep warm. 
2. To another large pot heat up the sunflower oil and lightly sauté the garlic and chopped pepper. 
3. Add to this your arborio rice and cook till slightly browned. 
4. Cover the rice with your stock and stir frequently. 
5. Once the first batch of liquid has been absorbed add another batch just to cover. Continue to stir and cover with liquid as needed until the rice is cooked through. 
6. Serve with protein of choice for a complete meal.

You can also find the recipes for Chipotle Pumpkin Mushroom Enchiladas and Pumpkin and Sage Risotto on Community Farmers Markets’ Instagram.