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: Baby broccoli, brussels sprouts, cabbage, spinach, and other greens like collards and curly kale, rainbow chard, apples, grapefruits, sweet potatoes, carrots, radishes like watermelon and daikon, hakurei and scarlet top turnips, herbs like thyme, parsley, and cilantro, bunching green onions, pea shoots and microgreens, gourmet mushrooms like oyster, chestnut, 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!

Creamy Veggie Noodle Soup Recipe:

Ingredients:

• Half a cup each of chopped broccoli, watermelon radishes, pink turnips, carrots, Dinosaur Kale, shiitake mushrooms and green onions
• 1 to 2 tbsp sunflower oil
• 4 cups vegetable stock
• 2 cups water
• 1 can coconut cream
• 2 teaspoons Himalayan salt
• 1 teaspoon each of smoked paprika powder, cumin powder, coriander powder, and serrano chili pepper powder

Directions:

1. In a large soup pot add in one to two tablespoons of sunflower oil to coat the bottom as well as chopped mushrooms and cook until evenly browned. 
2. Add in the radish, turnip, carrots, and white parts of the green onion along with your spices and salt then sauté until colors have become vibrant. 
3. To the sautéed mix, add in the vegetable stock, two cups of water, broccoli and chopped kale. Bring to a low boil and add in the noodles then cover for 3-5 minutes until noodles are soft. 
4. Garnish with fresh chopped cilantro and green onion tops, serve warm.

Chicken Liver Pâté Recipe:

Ingredients:

• Parsley
• Rosemary
• Baguette
• Cream cheese
• Chicken livers (1 lb)
• Ghost pepper honey
• Milk
• Kosher and flaky salt
• Butter
• Onion
• Garlic
• Olive oil
• White wine

Directions:

1. For the pâté, clean chicken livers under water a couple times to rinse residual blood out. If you happen to find a little bit of connective tissue (the stringy parts) still on the livers, go ahead and trim those off. 
2. Submerge livers in milk for 1-3 hours. This helps remove any bitterness in flavor and lessens any kind of strong “gamey” flavor. 
3. Dice 1 medium sized onion, mince 5-7 garlic cloves, finely chop 4 TB of rosemary and 4 TB of parsley. 
4. On med heat, sauté onion & garlic in olive oil until translucent, then drain livers from milk and sauté with salt, stirring occasionally. 
5. You don’t want to overcook chicken livers as they can become dry and grainy, so they should feel tender to touch and be pink in the middle. This will take around 4-5 minutes on med heat and in the last minute of cooking, add 3 TB white wine, rosemary and parsley and stir. 
6. Allow to cool for 10 minutes then transfer to a blender. Add 1/4 c milk (add a splash or more of milk if you find that the pâté is too thick to blend) and 2 TB butter, salt to taste. 
7. Blend until smooth & creamy. Transfer to any kind of container. This is optional, but you can melt butter and then pour on top of pâté. Cover and sit for a few hours in fridge- however, the longer it sits, the more the flavor develops. 
8. Serve on chewy/crunchy baguette alongside cream cheese and honey and salt. Pâté can be kept in fridge for a week or frozen for a couple months. 

You can also find the recipes for Creamy Veggie Noodle Soup and Chicken Liver Pâté on Community Farmers Markets’ Instagram.