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: Brussels sprouts, cabbage, spinach, and other greens like bok choy, lacinato and curly kale, rainbow chard, apples, grapefruits, carrots, radishes like watermelon and daikon, hakurei and scarlet top turnips, herbs like thyme, parsley, cilantro, dill, and rosemary, fennel, bunching green onions, pea shoots and microgreens, gourmet mushrooms like oyster, chestnut, enoki, and shiitake, chicken, duck, and quail eggs, 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!

Smashed Brussels Sprouts Recipe:

Ingredients:

• 1 pint Brussels sprouts
• 4 tablespoons of fiesta flour 
• 1 tablespoon okra oil 
• 1 bunch parsley, minced 
• 1.5 tablespoons nutritional yeast (aka nooch)

Directions:

1. Start out by cutting an X on the bottom of your sprouts.
2. Simmer covered in lightly salted water for 2 minutes. Drain and lightly (they’ll be soft) smash your sprouts. 
3. Turn oven to broil and have your top rack 5” from top of the oven. Toss the sprouts with the oil then add your mixed nooch and fiesta flour. 
4. Place on pan and broil about five minutes then flip and broil an additional three minutes to get those bad boys nice and crispy.
5. Top with parsley and to cool for a sec and enjoy!

Vegan Zuppa Toscana Recipe:

• kale, de-stemmed and chopped, 4-8 cups (up to you)
• mushrooms, cleaned and chopped, 1 cup or so (up to you)
• fresh herbs (thyme, rosemary, oregano, etc), de-stemmed and minced
• golden potatoes, chopped, 2-3 cups
• 1 onion, peeled and chopped
• 4 garlic cloves, peeled and minced
• vegan Italian-style sausage links
• 1 can cannellini beans, drained and rinsed.
• 4 cups vegetable broth
• 1 can coconut milk
• olive oil (& coconut oil if desired)
• lemon
• 2 tbsp smoked paprika, 2 tbsp nutritional yeast, 1 tbsp black pepper, 1 tsp crushed red pepper, or as desired
• salt as desired 

Directions:

1. In a soup pot, add 1 tsp oil and bring to medium high heat. Add 2-4 vegan sausage links, brown on a few sides and render some fat, and remove the links to a separate plate. 
2. Add onion and mushrooms to pot, stir and let soften for maybe 5 minutes. You may want to deglaze the pan with a splash of broth if your sausage left behind some fond.
3. Add in half your garlic cloves and cook for another minute or two. 
4. Next add in all your broth, potatoes, and seasonings – start conservatively, especially with salt and spice as the broth and sausages will lend some of the flavor too. 
5. Slice your cooled sausages into half moons and add them to the pot, along with the rest of your minced garlic. Bring to a boil then reduce to simmer until your potatoes are cooked through, about 5 minutes. 
6. Stir and let the flavors meld! Add cannellini beans, 1/2 can coconut milk and as many handfuls of kale that brings you joy. 
7. Bring the soup back up to a low boil, then simmer until the kale is soft but still bright – just a few minutes. Use this time to taste and adjust seasonings to your liking. You could add 1-2 tsp of coconut oil to make the soup more hearty, or squeeze in a quarter to a half of one lemon to brighten things up. 
8. Serve. Garnish with fresh parsley if desired, or serve with toasted bread.

You can also find the recipes for Smashed Brussels Sprouts and Vegan Zuppa Toscana on Community Farmers Markets Instagram.