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, plums, 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, shrimp, 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!
Shrimp Salad with Chipotle Dressing:
Ingredients (4 servings):
Chipotle Dressing:
- 2 chipotle in adobo
- 1 1/3 cup Greek yogurt
- 4 tbsp fresh lime juice
- 2 cloves garlic, peeled and crushed
- Sea salt to taste
- Freshly cracked black pepper to taste
Salad:
- 1 head romaine lettuce, washed & chopped
- 2 hakurai turnips, shredded
- 1/2 kohlrabi, shredded
- 2 radish, shredded
- 1 small bunch cilantro, washed and picked
- 1 small bunch green onions, washed and sliced thin
- 1 pound shrimp, peeled and deveined
- 1 tsp neutral flavored oil, such as grape seed
Optional Side: 4 cups steamed rice.
Directions:
- Start by making the dressing. Combine the chipotle in adobo, Greek yogurt, lime juice, crushed garlic and salt and pepper. Blend until fully combined.
- To make the salad, lay the romaine on a platter, and top with the turnips, kohlrabi, radish, cilantro and green onion.
- Heat a large skillet with the grapeseed oil on high heat.
- Season the shrimp with salt and pepper.
- When the oil just barely starts to smoke, add the shrimp in a single layer, cook for about 1 minute. When they start to curl in on themselves, flip the shrimp over.
- Continue to cook for 20-30 more seconds, then remove the shrimp from the pan.
- Place the shrimp on top of the salad, and drizzle the chipotle dressing on top of the salad. Serve immediately, along with steamed rice if desired.
Southwestern Inspired Veggie Stir Fry:
Ingredients:
- 1/2 cup chopped carrots
- 2 tbsp chopped parsley
- 1 large onion, chopped
- 1 large head of broccoli, chopped
- 1 large yellow zucchini
- 1 cup salsa verde
- 2 tablespoon avocado oil
- 1 1/2 teaspoons salt
- 1 teaspoon cumin powder
- 1 teaspoon cinnamon powder
- 1 teaspoons chili powder
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon sweet paprika powder
Directions:
- In a cast iron pan over high heat add in your oil and onions.
- Cook your onions until they have become translucent then add in all the rest of your veggies.
- Cook your veggies, tossing frequently, until they have turned bright in color.
- Add in your spices and your salsa. Cook the mix for 2 to 3 more minutes until the sauce has thickened.
- Serve warm as a side, over a bed of rice, or even in a taco shell.
The recipes for Shrimp Salad with Chipotle Dressing and Southwestern Inspired Veggie Stir Fry can also be found on Community Farmers Markets’ Instagram.
