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, yuzu, ginger, turmeric, sunchokes, carrots, sweet potatoes, peppers like bell, shishito, aji dulce, padron, cubanelle, and poblano, daikon and watermelon radish, hakueri and scarlet top turnips, garlic, winter squash, greens like bok choy, napa cabbage, kale, and collards, herbs like basil, thyme, rosemary, fennel, flower bouquets with mums, 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, loofa sponges.
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!
Roasted Squash Penne Recipe:
Ingredients:
- red kabocha squash
- garlic & onion
- parsley
- pasta (fresh or dried)
- spices: turmeric, red chili flake, salt, pepper, clove
- nutritional yeast
- coconut cream
- tamari
- apple cider vinegar
Directions:
- Roast your squash whole, dry, with the seeds and skin intact. Cook until you can insert a fork *very* easily all the way through.
- Let cool, remove seeds, and leave skin on. Caramelize onions and garlic together and let cool.
- Now add your squash, onions, garlic, a few tablespoons of coconut cream, and your spices to the food processor to blend. Get a good, creamy whip going, and season to taste.
- Once you’ve got the sauce where you want it, cook your pasta (in some salted water) and retain some of the water once cooked.
- Strain, and add sauce to pasta. Achieve the right consistency if needed with retained water, and garnish with parsley.
Rainbow Veggie Dips Recipes:
Roasted Beet & Tahini Spread:
- roasted beets
- tahini
- lemon
- coriander
- sumac
Charred Carrot & Harissa:
- roasted then broiled carrots
- harissa paste
- preserved lemon (or rice vin)
- raw garlic
- red chili flake
Split Pea Pesto:
- green split peas
- basil
- parsley
- raw garlic
- lemon juice or apple cider vin
Braised Fennel & White Bean:
- braised fennel bulb
- canellini bean
- roasted garlic
- caramelized onion
- sage
- olive oil
- garnish with fennel frond
You can also find the recipes for Roasted Squash Penne and Rainbow Veggie Dips on Community Farmers Markets’ Instagram.
