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: Cauliflower, baby broccoli, brussels sprouts, cabbage, spinach, and other greens like lacinato kale, collards, and rainbow chard, apples, carrots, radishes like watermelon and daikon, hakurei and scarlet top turnips, herbs like fennel, rosemary, dill, parsley, and cilantro, bunching green onions, pea shoots and microgreens, gourmet mushrooms like lion’s mane, 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!

Buffalo Cauliflower Recipe:

Ingredients:

• 3 cups cauliflower broken into drumette style pieces 
• 1 teaspoon ground palermo pepper 
• 1 1/2 cups milk of choice (water will work as well)
• 1 1/2 cups gluten free flour mix (wheat works well as does rice or chickpea flour)
• 2 teaspoons salt
• 1 teaspoon each garlic and onion powder
• 4 tablespoons Fresno chili sauce 
• 2 tablespoons butter or oil or choice
• 1 tablespoon maple syrup

Ranch Dip:

• 2 cups milk or yogurt of your choice
• 1/2 cup sunflower seeds
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/4 cup chopped dill 
• 1/4 cup chopped parsley 
• 1 chopped green onion 
• 1 tablespoon chopped garlic chives

Directions:

1. Preheat your oven to 450. If your oven runs hot 425 will work. 
2. Into a bowl or blender, whisk together the milk, flour, salt, and spices into a thick pancake batter like consistency. Coat each cauliflower drum generously then shake off any excess. 
3. Once all the cauliflower has been batter dipped transfer them over to a baking sheet either lined with parchment paper (this works best for extra crispy wings) or that has been greased. Bake the cauliflower for 15 minutes then flip the pieces and bake 10 minutes more. 
4. If you’d like to toss them in a sauce, baste each piece then bake them off an additional 5 minutes. 
5. Serve with carrots and celery. Include a side of ranch dip for another level of deliciousness.
6. For ranch: to a blender add the milk/yogurt, sunflower seeds, apple cider vinegar, and salt. Blend till completely smooth. Transfer the mix to a small bowl and fold in the chopped herbs. 

Coconut Curry Lentils Recipe:

Ingredients:

• 2 bunches green onions, chopped 
• 1 bunch cilantro, chopped 
• 1 bunch radishes tops and roots, chopped
• 1 bunch collards, ribboned
• 1 bunch carrots, chopped 
• 1 bunch pea shoots, chopped 
• 3 cups of water or veggie stock
• 2 cups dry split yellow lentils
• 1 can coconut cream
• 8 ounce can tomato sauce
• 28 ounce can diced tomatoes
• 2 tablespoons sunflower oil
• 4 tablespoons curry powder
• 2 teaspoons cinnamon powder
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon sweet paprika powder
• 1 teaspoon celery seed
• 1 teaspoon Pulp serrano chili powder
• 2 teaspoons salt

Directions:

1. In a large pot add in the oil and bring to heat over high. Add in the white bottoms of the green onions along with the radishes and the carrots then cook until slightly browned. 
2. Add in your spices along with your lentils and brown for another minute or so. 
3. Then add in your diced tomatoes and tomato sauce along with the water or veggie stock and bring to a boil. Cover and simmer for 15 to 20 minutes until your lentils have become soft, then add in the chopped radish tops and collards. 
4. Once your greens have been thoroughly mixed in add the coconut cream, taste and adjust to seasonings if desired. 
5. Serve warm over rice or as a dish by itself. Garnish with green onion, cilantro, and chopped pea shoots.

You can also find the recipes for Buffalo Cauliflower and Coconut Curry Lentils on Community Farmers Markets’ Instagram.