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: Blueberries, strawberries, peas, asparagus, kohlrabi, carrots, turnips, radishes like french breakfast and watermelon, kale, lettuce, cabbage, bok choy, and other greens like collards, mustard greens, arugula, and rainbow chard, herbs like dill, chives, cilantro, and rosemary, leeks and green onions, microgreens, gourmet mushrooms like shiitake, king 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 Balm and Blueberry Jam Recipe:

Ingredients (makes about 4.5 cups):

Lemon Balm:

• 2 pints blueberries, smashed
• 1/2 bunch of lemon balm
• 2 cups cane sugar
• The zest of juice of one organic lemon
• 2 cups of water

Jam Tarts (Makes twelve, 4-inch tarts):

• 2 cups all-purpose flour 
• 1/2 cup butter, shortening, or solidified oil of choice (this recipe uses Miyoko’s cultured cashew butter)
• 1 tablespoon corn starch
• 2 – 4 tablespoons cold water
• pinch of salt
• Jam for the filling

Directions:

Lemon Balm:

1. Bring the water to boil in a medium sized pot then drop in the lemon balm. Cover and turn off the heat, allow to steep for 10 minutes. 
2. Remove the lemon balm then add in the smashed blueberries and sugar. Stir and bring the mixture to a boil. 
3. Once at a full rolling boil turn down the heat and keep it at a low boil then reduce (stirring frequently) until it’s thick and does not run when smeared on a cold spoon or plate. 
4. Add the lemon zest and juice. 
5. Ladle the hot jam into clean jars. Can if desired.

Jam Tarts:

1. In a large mixing bowl stir together the flour, corn starch, and salt. Use a dough cutter, fork, or your hands to cut in the butter until the mixture is crumbled together. 
2. Add in the cold water a tablespoon at a time until you have a firm dough. 
3. Roll out the dough and cut out to size of your tart pans. 
4. Line your pans (or muffin tins) with the pastry then spoon in a thin layer of jam. 
5. Bake in a preheated oven at 350 F for 18 minutes then remove from the heat and allow to cool completely before serving. Best enjoyed the day of but will keep in sealed container for up to 5 days.

Spring Carbonara Recipe:

Ingredients:

• Asparagus, 1 large bunch 
• Herbs of your choice
• 5 Green Onions 
• 1 lb spaghetti
• ½ cup heavy cream
• 8 oz frozen peas, or fresh if you can find them at market!
• ¾ cup grated parmesan
• 2 egg yolks
• 2 eggs
• 1 cup reserved pasta water
• Juice and zest of 1 lemon
• 2 cloves of garlic, diced

Directions:

1. Clean asparagus well – It likes to grow in sandy environments so make sure to get out the grit! Cut off the tough ends of the asparagus and then chop into 1” pieces, set aside. 
2. Fill a stock pot with lots of water and salt. Boil spaghetti for 8 mins, reserve 1 cup of pasta water. 
3. Add peas and asparagus and boil with the spaghetti for 4 more minutes. 
4. Drain and add hot noodles and veggies to a large bowl with the following whisked together: eggs, egg yolks, heavy cream, ½ cup of the pasta water, herbs, garlic, and parmesan cheese. 
5. Toss with tongs until noodles absorb the sauce, adding more pasta water as necessary to keep things creamy! Add lemon juice and zest and mix well. 
6. Top with more herbs and a fresh crack of pepper. 

The recipes for Lemon Balm and Blueberry Jam and Spring Carbonara can also be found on Community Farmers Markets’ Instagram.