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, blackberries, strawberries, alliums like green onions, green garlic, and garlic scapes, beets, kohlrabi, carrots, turnips, radishes, cucumbers, zucchini, kale, salad mixes, and other greens like arugula, collards, mustard greens, napa cabbage, bok choy, and rainbow chard, broccoli, green beans, herbs like basil, mint, cilantro, and thyme, 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, 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!
Bacon Blueberry Pancakes Recipe:
Ingredients:
- 1 pint blueberries
- 1 pack bacon
- 1 bag maple pecans
- 2 cups AP flour
- 2 tbsp baking powder
- 3 tbsp brown sugar
- 1 tsp salt
- 2 eggs
- 1 1/2 cups milk + more if you want to thin out the batter a bit
- 5 tbsp butter (melted) + more for frying
Directions:
- Set a large pan over medium/high heat. Add 4 bacon slices in an even layer, cook for 5-6 minutes, then flip and cook another 4-5 minutes, or until it’s crisp to your liking!
- Use tongs to remove slices to another plate. You’ll have a bit of tasty grease leftover – don’t waste it! Carefully pour *away from yourself* into a jar or bowl for another use. Let your pan cool and clean/wipe it out.
- Melt 5 tbsp of butter. You can do it in the microwave, or in the pan that you’re fixing to make pancakes in. Pour the butter into a separate cup.
- In a large bowl, whisk together flour, baking powder, brown sugar and pinch salt.
- In another bowl whisk the eggs and 1 1/2 cups milk together.
- Add the wet stuff bowl into the dry stuff bowl, and mix until just combined. Then mix in the melted butter and stir until combined. The batter will be a lil lumpy! You can a splash more milk if you want a thinner batter.
- Set the batter aside while you hit your pan to medium heat. Melt a small pat of butter on the pan, then scoop out some pancake batter and top evenly with blueberries, as many as you like!
- The pancake is ready to flip when you see little holes/bubbles come to the top. Flip and cook until the other side is browned to your liking. Notice that the berries get juicy and pop open.
- Move your pancake to a plate, and continue this process until you’re out of batter. Crumble your cooked bacon and chop pecans while you wait.
- Breakfast is served! Add your bacon, pecan etc. toppings and a drizzle of syrup – maybe a sprinkle of coarse salt and crushed red pepper if you’re feeling spicy.
Lentil Fritters Recipe:
Ingredients:
- Rainbow carrots (and their tops!)
- Curly green kale
- Garlic
- Onion
- Wild bergamot
- Mint
- Parsley
- Basil
- Sage
- Red lentils
- Safflower oil
- Turmeric
- Ginger root
- Fenugreek
- Coriander
- Clove
- Cinnamon
- Cumin
- Salt & pepper
Directions:
- Start by soaking your lentils in either warm water for 20-30 minutes, or in cold water overnight.
- Place lentils and healthy helpings of garlic, onion, ginger, and turmeric in your food processor and blend into a coarse paste.
- Now add in your dry spices, fresh herbs, and finely chopped veggies until you arrive at a desired spice profile. Pulse again to incorporate. The key is to keep a paste-like consistency – if you’ve added a lot of veggies and the lentil mixture isn’t forming into a ball when you mold it in your hands, add some more soaked lentils, or a little lentil flour or arrowroot powder (or flour, if gluten is alright – just don’t add too much!).
- Once your paste seems well incorporated and holds itself together, get a cast iron nice and hot and add a little safflower oil to coat the bottom.
- Using a spoon to else just your hands, form small rounds of your paste and add carefully to the hot pan. Fry on one side for about 45 seconds, and then flip. (Once flipped, use a spatula to press down a little to form a patty – this helps things hold together if you’re having a crumbling problem!)
- Serve with a quick tahini sauce or peach chutney.
You can also find the recipes for Bacon Blueberry Pancakes and Lentil Fritters at Community Farmers Markets’ Instagram.
