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: Asparagus, strawberries, apples, brussels sprouts, bok choy, salad mix, cabbage, and other greens like lacinato and curly kale, collards, arugula, and rainbow chard, carrots, cauliflower, broccoli, herbs like chives, rosemary, thyme, dill, parsley, and cilantro, green onions, pea shoots and microgreens, gourmet mushrooms like chestnut, pink oyster, and lion’s mane, 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, plant starts.

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!

Lemon Asparagus Risotto Recipe:

Ingredients:

• 1/2 bunch green onions 
• 2 leeks
• 1/2 bunch asian greens
• 1 small bunch of asparagus
• 2 tablespoons Spicy Citrus White Wine Vinegar 
• 2 teaspoons shiitake mushroom salt 
• 6 cups water
• 1 1/2 cups arborio rice (or sushi rice or another short grain variety)
• 2 tablespoons avocado oil
• 2 teaspoons smoked salt
• 2 tablespoons nutritional yeast
• 1 teaspoon coriander powder
• 1 teaspoon celery seed powder
• 1 teaspoon black pepper
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon hot paprika powder
• 1/2 of an organic lemon

Directions:

1. In a large pot bring water, spices, and salt to a low boil then add in chopped asparagus. 
2. Once asparagus has turned bright green remove from broth and put to the side while leaving the broth on low heat to keep warm. 
3. In another pot add in avocado oil, chopped leeks, and the chopped white parts of green onions. Once leeks and onions have become translucent add in 1 1/2 cup rice and stir to toast then add in two cups of the warm broth or enough to cover the rice. Continue to cook on medium high heat, stirring occasionally. 
4. Once the broth has evaporated add more broth to cover and continue the process till all the broth has been used. 
5. Once the rice is being cooked in the last bit of broth, stir in the chopped Asian greens, the chopped green onion tops, and the cooked asparagus. 
6. Use the fresh zest of half a lemon, then add in the vinegar and lemon juice being careful not to add in the seeds. Serve warm.

Spring Greens and Chickpea Skillet Recipe:

Ingredients:

• 1 bunch spring greens 
• 1 bag sunflower sprouts
• 1 bunch green garlic 
• 1 bunch of green onions 
• 1 cup dried chickpeas or 1 can cooked chickpeas
• 2 tbsps safflower oil
• 1/4 cup pepitas (pumpkin seeds)
• 1 tsp salt

Directions:

1. Start by soaking your chickpeas if you’re starting with dried chickpeas (they’re cheaper, and usually have less packaging!). You can soak overnight and cook the next day. 
2. Cook your chickpeas until tender, then drain, reserving the cooking water. Let cool, and toss peas into a food processor or blender for just a moment. Alternatively, you can skip this step and keep the chickpeas whole, but blend if you want a smoother texture.
3. Add in your chopped garlic, onion, greens, and pepitas, and mix together in a big bowl with a little of the reserved pot liquor. This will help keep the mix moist in the pan and help things bind together. 
4. Warm your pan and add a little oil, and then cook your chickpea and veggie scramble for a few minutes, stirring occasionally, or until it turns golden brown on the bottom. Season with salt – or hot sauce, or some za’atar, or some tomato butter – and serve when the weather begs for something warm! 

You can also find the recipes for Lemon Asparagus Risotto and Spring Greens and Chickpea Skillet at Community Farmers Markets’ Instagram.