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, bok choy, baby greens, cabbage, and other greens like lacinato and curly kale, collards, arugula, and rainbow chard, carrots, herbs like chives, fennel, rosemary, dill, parsley, and cilantro, green onions, pea shoots and microgreens, gourmet mushrooms like pink oyster, lion’s mane, 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, vinegar, 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!
Spring Salad Recipe:
Ingredients (serves 6-8):
- 1 bunch wild wood sorrel
- 1 bunch of baby Ethiopian kale
- 1 bunch of arugula
- 1 bunch pea shoots
- 1/2 bunch rainbow carrots
- 1/2 bunch radishes
- 1 bunch spearmint
- 1 tbsp roasted pumpkin seed oil, or oil if your choice
- 1/2 cup white wine vinegar
- 5-6 green cardamom pods
- 2-3 star anise pods
- 1/2 tsp pink salt
- 1/2 cup brown sugar
- 1/2 cup water
- A few handfuls of foraged violets and wisteria
Directions:
- In a small pot dissolve sugar into water, stirring in spices. Once cool, add vinegar, and set aside.
- Mix all your greens, herbs, and flowers together.
- Slice the carrots and radishes thin (or however you like them!) and feel free to use the carrot tops as an additional herb.
- Toss everything in with the vinegar shrub you’ve made and a dash of your favorite oil. A touch of salt for brightness. Enjoy!
Mushroom Toast Recipe:
Ingredients:
- Shiitake mushrooms
- Garlic sesame loaf
- 1 tsp olive oil
- 1-2 tsp tamari (or soy sauce)
- 1 shallot (or half an onion works too)
- Butter for toast, as much as you like
- Spicy, grainy mustard, as much as you like
- Salt and pepper to taste
- Cheese of choice, shredded or crumbled, however much you want.
Directions:
- Clean, remove stems, and slice your mushrooms. Thinly slice shallot.
- Bring a wok drizzled with olive oil to medium-high heat. Add sliced mushrooms and shallot. Sauté. Drizzle in tamari and water to deglaze pan as needed.
- Take off heat when the mushrooms have shrunk but are super tender and tasty – season with salt and pepper if needed.
- Carve 1-2 sturdy slices from your bread and toast them a bit. Keep in mind you’ll be returning to heat to melt the cheese later, so don’t go too dark yet.
- Slide some butter and grainy mustard onto your toasty bread. Layer on a pile of mushrooms, as much as you like.
- Sprinkle some cheese on top. Return the now-loaded toast to heat until the cheese melts.
You can also find the recipes for Spring Salad and Mushroom Toast at Community Farmers Markets’ Instagram.
