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, meyer lemons, ginger, turmeric, sweet potatoes, peppers like bell, shishito, aji dulce, padron, and poblano, okra, fairytale eggplants, garlic, winter squash like spaghetti, butternut, pumpkins, the last of the summer squashes, 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!

Braised Cabbage and Apples Recipe:

Ingredients:

• 1/4 cup olive oil
• Generous sprinkle of pink salt, to taste
• A splash of apple cider vinegat
• 1/2 head red cabbage, shredded
• 3 onions, thinly shredded
• 3 apples, Mutsu and Crimson Crisp, cut into matchsticks
• 1/2 cup of blended candied jalapeños (optional) or 2 tbsp of honey and an additional splash of vinegar.

Directions:

1. Heat skillet over medium heat. 
2. Add olive oil and onions and cook until they’re translucent. 
3. Then add apples and cabbage. Mix and salt well, cooking for about 5 minutes. 
4. Then add vinegar and honey or candied jalapeños. 
5. Cook for ~10 more minutes until everything is purple. Enjoy!

Mushroom Eggrolls Recipe:

Ingredients:

• 5 oz each of lion’s mane and blue oyster mushrooms 
• 1 head bok choy, chopped
• 3 bell peppers, sliced thin
• A bunch of Thai basil 
• Honey 
• Garlic 
• Ginger
• Toasted sesame oil
• Coconut aminos
• Rice noodles
• Rice paper
• Apple cider vinegar
• Almond butter
• Coconut cream

Directions:

1. Shred mushrooms with your hands! Marinate them in sesame oil, coconut aminos, a little honey, and a tablespoon each of fresh grated garlic and ginger.
2. Prepare your rice noodles and set to the side. 
3. Chop your veggies. 
4. Cook mushrooms in a skillet on medium-high heat until sauce has evaporated and mushrooms are golden brown. It looks a lot like meat!
5. Dunk your rice paper in water to make it pliable and start building your rolls. Layer in your rice noodles, bok choy, bell peppers, cooked mushrooms, and Thai basil before patiently wrapping it up similar to a burrito.
6. Serve it with a sauce from your favorite nut butter! You can make: 1 cup almond butter, 1/3 cup coconut milk, 1/3 coconut aminos, 2 tablespoons of apple cider vinegar, a squirt of honey, a kiss of toasted sesame oil, garlic and ginger. Enjoy!

You can also find the recipes for Braised Cabbage and Apples and Mushroom Eggrolls at Community Farmers Markets’ Instagram.