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: strawberries, apples, cauliflower, broccoli, brussels sprouts, cabbage, spinach, and other greens like arugula, lacinato kale, collards, and rainbow chard, carrots, daikon and black radishes, hakurei 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!

Strawberry Salsa Recipe:

Ingredients:

• Juice and zest of 1 lime
• 1 tsp of local honey
• 1 small red onion
• 1 jalapeño, seeded
• 1/2 bunch of cilantro
• 1 quart of strawberries 
• Pink salt & black pepper

Directions:

1. Chop onion, jalapeño, cilantro, and strawberries. 
2. Use a large bowl to mix your lime juice and zest with honey, salt and pepper. 
3. Once mixed, fold in your chopped ingredients and serve immediately or store in the fridge. 

Carrot Cake Whoopie Pie Recipe:

Ingredients:

• Carrots 1 cup, grated
• Gingerbread pecans 

Frosting: 

• 3 cups confectioner sugar
• 1/2 cup room temp butter
• 1 cup Toffutti brand cream cheese 

Cookies: 

• DRY:
  • 1.5 cups AP flour
  • 1/4 tsp ground ginger, ground nutmeg, ground cinnamon, salt
• WET:
  • 1 egg
  • 1/2 c room temp butter
  • 1/4 cup brown sugar
  • 1/4 cup & 2 TB sugar
  • 1 tsp vanilla extract

Directions:

1. For the cookies, first, pre heat oven to 350 F. Next, mix the dry ingredients in a smaller bowl. For the wet ingredients, mix everything in a larger bowl. 
2. Add half of the dry ingredients to the wet bowl and mix. Then add the grated carrots, mix again. Last, add the rest if the dry ingredients and mix until everything is thoroughly incorporated. 
3. Line a baking sheet with parchment paper or if you don’t have parchment, lightly spray the baking sheet with oil. 
4. Scoop 1/3 cup of batter and line each cookie 2 inches apart. Bake for 18 minutes. 
5. Once out of the oven, allow the cookies to set on baking sheet for a minute then transfer to a cooling rack. 
6. For the frosting, with an electric mixer, mix butter and cream cheese and vanilla extract until *just* mixed (do not over mix). Gradually add powdered sugar and mix on low-med until all sugar is gone. 
7. Pipe or use a butter knife to slather on the frosting in between cookies. 
8. Crush the pecans and roll the cookies on the side for them to stick to the frosting. Enjoy!

You can also find the recipes for Strawberry Salsa and Carrot Cake Whoopie Pies at Community Farmers Markets’ Instagram.