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 and daikon, hakueri and scarlet top turnips, arugula, spinach, and other greens like bok choy, 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!
Chicken Heart Kebabs Recipe (yield 4 servings):
Ingredients:
- 1 pound chicken hearts
- 1 cup Greek yogurt + more to serve
- 1/4 cup berbere spice (your female farmers market has a tasty, affordable version)
- 1/2 lemon, juiced
- 3 cloves garlic, crushed
- Salt and pepper to taste
- Kebob skewers
- Olive oil to taste
- Steamed basmati rice, to serve
- Fresh herbs such as parsley, dill, mint, oregano, scallions
Directions:
- Mix the yogurt, berbere spice, lemon juice and garlic in a bowl. Add the chicken hearts, mix well, then refrigerate overnight.
- Fire up the charcoal grill or a cast iron skillet. Lube the grill or pan with a small amount of oil and skewer the chicken hearts on to the bamboo skewers. Season well with salt and pepper.
- Grill the hearts on each side for 4 minutes. Mix the herbs together in a bowl.
- Serve the hearts immediately with steamed rice, fresh herbs, a drizzle of olive oil and an extra scoop of Greek yogurt. Enjoy!
Pork Chops, Chard, and Couscous Recipe:
Ingredients:
- 2 pork chops
- 1 bunch swiss chard
- Few sprigs parsley
- 2 cloves garlic
- 1/4 cup onion
- 1 cups couscous
- 1 1/4 cup bone broth or water
- 2 Tbsps olive oil
- Dash pecan oil
- 4 Tbsps sea salt butter
- 6 sprigs rosemary
- 1/4 cup dried cranberries or other dried fruit
- 1/4 cup pecans
- Balsamic vinegar or other acid (red wine vinegar, lemon)
- Salt to taste
- Pepper to taste
Directions:
- In the morning, salt and pepper pork chops to allow salt to penetrate meat thoroughly. (If you forget this step, it’s okay! Just salt and pepper chops prior to searing.)
- Remove pork from refrigerator to allow meat to come to room temperature while preparing other ingredients. Pre-heat oven to 375 degrees.
- Chop onion, garlic, herbs, and Swiss chard. Make sure to separate the Swiss chard stems from the leaves.
- Heat 1 Tbsp olive oil in cast iron or other heavy bottomed pan. Sear pork chops for 2 minutes per side until golden brown.
- Melt butter in microwave or small pan on stovetop, stir in minced garlic and rosemary. Spoon butter mixture over pork and place chops in oven for 10 to 12 minutes until they reach 145 degrees (aim for 145 degrees, too high of temp. equals dry chops).
- While chops are baking make side dishes. For couscous, heat broth or water until boiling, take off heat, add couscous and place lid on pot. After 5 minutes, fluff couscous with a fork and stir in flavor/texture bursts (dried fruit, pecans, parsley, pecan oil).
- For chard, heat olive oil in pan, cook onion and chard stems until onion is brown at edges, toss in chard leaves and wilt for 1 minute with lid on. Remove from heat source and toss with vinegar.
- Once chops reach 145 degrees remove from pan and place on plate to rest for 10 minutes (will help retain juices).
- Plate and enjoy!
The recipes for Chicken Heart Kebabs and Pork Chop, Chard, and Couscous can also be found on Community Farmers Markets’ Instagram.
