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!
Winter Salad with Croutons Recipe:
Ingredients:
- Frisée greens
- Watermelon
- Purple, green and black radishes
- Mini fennel
- Parsley
- Meyer lemon
- Pan au levain/sourdough bread
- Sorghum pork belly bacon
- Onion powder
- Granulated garlic
- Butter
- Greek yogurt
- White wine (optional)
Directions:
- Croutons are best from stale bread, so while you can do this step the day of, it’s much better the day before. Slice some bread pieces and cut into cubes and let them air dry for a day. You can slow roast on low heat, or them in the pan with bacon grease and a small nub of butter and seasoned with salt, ground garlic and onion until the edges are nicely charred.
- Of course, you gotta cook the bacon before the croutons for this step, so on med-low heat, cut bacon into bits and cook making sure to watch carefully as they will burn faster with the added sugar (sorghum). Pat dry and set aside.
- Thoroughly rinse everything and set in a colander to dry or dry your frisée greens in a salad spinner. Use a mandolin to thinly slice the watermelon and purple radishes, or you can chop however you like.
- Slice fennel and pluck a few parsley leaves and a small amount of fennel fronds (these are strong in flavor) to disperse through the salad.
- For the salad dressing: into a blender, add 3/4 cup greek yogurt, 1/4 cup parsley, 2 TB meyer lemon juice, 1 tsp lemon zest, and grate 1 or 2 TB of black radish, depending on how much if a zing you want.
- Add kosher salt and add small amounts of white wine (or you can use water) until you get a sludgy consistency.
- Drizzle on your salad and toss for a fresh meal!
Miso Mushroom Soup Recipe:
Ingredients:
- Cabbage
- Garlic
- Onion
- Oyster & shiitake mushrooms
- Miso
- Roasted sesame oil
- Sesame seeds
- Coconut aminos
- Red chili flake
Directions:
- Start a miso stock with quartered onions, smashed garlic, a few heavy spices, like whole cloves and some smoked cardamom pods, and a healthy scoop of the richest miso you can find. Leave on all the skins.
- Let your stock simmer on very low heat – we want to avoid a boil to keep the probiotics alive – for several hours. Strain the solids.
- Now use this stock as a base for soups with shredded cabbage, fresh garlic, and mushrooms from the market.
You can also find the recipes for Winter Salad with Croutons and Miso Mushroom Soup on Community Farmers Markets’ Instagram.
