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, citrus like dekkopan oranges and grapefruit, sunchokes, carrots, radishes like watermelon, daikon, and cherry belle, hakueri and scarlet top turnips, garlic, greens like bok choy, napa cabbage, lacinato and curly kale, rainbow chard, and collards, herbs like thyme, parsley, cilantro, dill, and rosemary, fennel, bunching green onions, pea shoots and microgreens, gourmet mushrooms like oyster, chestnut, enoki, and lion’s mane, chicken, duck, and quail eggs, shrimp and other seafood, 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!
Creamy Carrot Soup Recipe:
Ingredients:
- 1 small or medium yellow onion
- Clarified butter or grapeseed oil
- 2 cloves of garlic, chopped
- 3 tablespoons of ginger, chopped
- 1 pound of carrots
- 2 quarts of chicken bone broth or vegetable stock
- Salt and pepper to taste
- Toasted pumpkin seeds
- Coconut oil
Directions:
- Chop a small yellow medium onion and sauté it in a large pot with a drizzle of clarified butter or grapeseed oil.
- Cook the onions for 4 minutes, then add a 2 cloves of chopped garlic and 3 tablespoons of chopped ginger.
- In the meantime scrub 1 pound of carrots (about 2-3 bunches). Peel them if they aren’t organic, and chop them into coins that are about a half inch thick. Add them to the pot.
- Add 2 quarts of chicken bone broth or vegetable stock and bring it to a boil. Cook the soup until the carrots are tender, about 15 minutes.
- Season with salt and pepper, and hold 2 cups of the broth back as you blend the soup until its completely smooth. You can add more stock if needed to get it to that perfect soup consistency. You can add a little bit of coconut milk if you’re feeling feisty.
- Garnish with toasted pumpkin seeds and coconut oil.
Coconut Veggie Winter Soup Recipe:
Ingredients:
- 1 tablespoon sunflower oil
- 1 teaspoon hot pepper mix
- 2 teaspoons salt
- 1 teaspoon each: coriander powder, cumin powder, celery seed powder, poultry seasoning powder (a mix of thyme, sage, oregano, and rosemary).
- 1 can full fat coconut milk (at least 60% saturated fat)
- 1 can full of water (using the empty coconut milk can to measure)
- 4 garlic cloves minced
- 1/4 bunch of green onions chopped
- And a cupful of each, chopped:
- Sunchokes
- Cabbage
- Sweet potato
- Tat soi
- Broccoli
- Cauliflower
- To garnish: Cilantro, Edible flowers
Directions:
- In a large pot heat the oil over medium-high heat. Add in the minced garlic and onion.
- Cook until fragrant then add in the chopped sweet potato and sunchokes. Cook until about halfway done (about 5 to 7 minutes if cut small) then add in the rest of your chopped vegetables.
- Cover with coconut milk, water, and spices. Cook covered for another 7 to 10 minutes until sweet potatoes are soft.
- Serve warm, garnished with cilantro and edible flowers for a pop of color and nutrition.
You can also find the recipes for Creamy Carrot Soup and Coconut Veggie Winter Soup at Community Farmers Markets’ Instagram.
