This week at the Farmers Markets

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: Peaches, blueberries, beets, kohlrabi, carrots, turnips, radishes like french breakfast and watermelon, cucumbers, green beans, kale, salad mixes, cabbage, bok choy, and other greens like collards, mustard greens, and rainbow chard, broccoli, herbs like mint, dill, cilantro, parsley, and thyme, green onions, microgreens, gourmet mushrooms like blue oyster and lions 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.

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!

Market Lahmajoun Recipe:

Ingredients:

• 1/4 cup hummus 
• 4 radishes 
• 1 bunch sorrel 
• 2 small onions 
• Carrots
• 1/2 cup shiitake mushrooms 
• 1/2 cup pecans 
• 2 tablespoon avocado oil
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoons salt
• 2 teaspoons cumin powder
• 2 teaspoons cinnamon powder
• 2 teaspoons chili powder
• 2 teaspoons paprika powder
• 2 tablespoons tomato paste
• 1 cup chickpea flour
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon onion powder

Directions:

1. In a food processor, mince your pecans and mushrooms. 
2. Chop your onions finely and then throw them into a heated cast iron skillet with some oil. 
3. Once your onions have become translucent, add in your mushroom and pecan mix then cook until browned. Add to your cooked mince mixture your salt, paprika, cumin, cinnamon, and chili powder. 
4. Remove from the heat and add to a bowl to mix in your tomato paste. 
5. For the crust, add together your chickpea flour, salt, and onion powder. Then whisk in the water until fully combined. 
6. Into a clean cast iron skillet, add in some oil and your chickpea batter. Cook on medium-high until the top has formed bubbles and is mostly dry to the touch. Use a spatula to flip your crust to the other side to cook. 
7. As your other side of the crust cooks, top your crust with your mince mixture, chopped sorrel, sliced radishes, and the tops of your carrots that have been chopped. 
8. Thin the hummus with vinegar and drizzle on top. Serve and enjoy.

Vegan Ceviche with Spring Veggies Recipe:

Ingredients:

• 1 bunch green onions, chopped
• 1 pint snap peas, cut in halves 
• 1 bunch of radishes, thinly sliced
• 1/3 lb pearl oyster mushrooms, chopped
• 2 bags of Leek crackers 
• 2 garlic bulbs + greens 
• 1 box of nasturtium edible flowers 
• 1 bunch of Thai basil
• 2 onion blossoms 
• 2 limes (juiced)
• 1 jar of hearts of palm, cut in large cubes
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 tsp salt, separated 

Directions:

1. In a small bowl, combine hearts of palm and mushrooms with lime juice and 1 tsp of salt. Stir all ingredients together and allow the mushrooms and hearts of palm to soak up the lime juice for 30 minutes. 
2. In a large bowl, combine the snap peas, radishes, Thai basil, smoked paprika, cumin, remaining salt and coconut milk. 
3. Once the mushrooms and hearts of palm have marinated, add them in with the other ingredients. Stir all ingredients together until fully combined. 
4. Garnish individual servings with onion blossoms, Thai basil, and nasturtium. Serve with the leek flaxseed crackers. Enjoy!

You can also find the recipes for Market Lahmajoun and Vegan Ceviche and Spring Veggies on Community Farmers Markets’ Instagram.