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: Peaches, blueberries, strawberries, kale, lettuce, cabbage, bok choy, and other greens like collards, mustard greens, spinach, arugula and rainbow chard, garlic scapes, kohlrabi, carrots, beets, peas, asparagus, turnips, radishes like french breakfast and watermelon, herbs like mint, dill, chives, parsley, and thyme, green garlic and green onions, microgreens, cut and edible flowers, gourmet mushrooms like king oyster and shiitake, chicken, duck, and quail eggs, beef, pork, chicken, duck, sausages, bacon, charcuterie, cheese, raw milk, yogurt, 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!

Broccoli Pecan Salad

Ingredients:

• Broccoli
• Purple kohlrabi (any color works)
• Georgia Blu Digestif (this is a vinegar; you can use any kind of vinegar or acid)
• Local honey
• Mayo
• Salt
• Sesame seeds (optional)

Directions:

1. The most important thing is to cut and chop your broccoli into small pieces and slice your kohlrabi into thin pieces. This won’t be cooked down, so the smaller a raw vegetable is, the more palatable.
2. Chop pecans or leave whole. 
3. Mix together mayo and salt to your taste. Add a splash of vinegar, some honey, and sesame seeds (optional). 
4. Thoroughly mix the ingredients together and then toss with the veggies and pecans. Enjoy!

Strawberry-Peach Dessert Quinoa Recipe:

Ingredients:

• 1 pint of strawberries, quartered 
• 1 pint of lemon creme pie ice cream (or your favorite ice cream)
• 10 scratch and dent peaches
• 1 pint blackberry ginger kombucha 
• Reserve some fresh strawberries and peaches for garnish
• 1/2 cup of water
• 1 tsp cardamom
• 1 cup quinoa
• Pinch of salt

Directions:

1. For the quinoa, bring to a boil half a cup of water, half of the kombucha, and the quinoa. 
2. Once boiling, reduce to a simmer and cook for 15 to 20 minutes or until tender. Stir in salt and cardamom. 
3. Place the cooked quinoa in a separate bowl. 
4. For the strawberry and peach kombucha compote, heat strawberries, peaches and remaining half of kombucha over medium heat. 
5. Once compote is bubbling, reduce to a simmer and cook for 10 to 15 minutes or until thickened. 
6. Serve dessert quinoa by plating a small serving of quinoa, topping with a scoop of lemon cream pie ice cream, a spoonful of the strawberry peach compote, and a fresh peach and strawberry slice. Enjoy!

You can also find the recipes for Broccoli Pecan Salad and Strawberry-Peach Dessert Quinoa at Community Farmers Markets’ Instagram.