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, 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!

Raw Summer Squash Salad Recipe:

Ingredients:

Dressing: 

• Fennel seed & lemon peel oil
• 1 lemon
• 1/2 cup olive or avocado oil
• 1 tbsp fennel seeds
• 1 tsp celery seeds
• 1 tsp smoked paprika

Squash salad:

• 4-6 summer squash, any variety 
• 1 cucumber
• 1 bunch lemon basil or regular basil
• 1 bunch green onions
• Salt

Directions:

Dressing:

1. Peel the rind off your lemon. Mince the peel, and set aside.
2. Juice your lemon, and set it aside for the salad. 
3. Put your oil in a small saucepan on medium-high heat.
4. After a couple of minutes, your oil should be warm – you can tell if you move your pan around – the oil should slide around quickly.
5. Add the fennel seeds, celery seeds, and smoked paprika. 
6. After two minutes, your oil should be fragrant and your seeds Add the minced lemon peel
7. Let it cook for another minute and then take it off the heat. Set aside to cool. 

Squash Salad: 

1. Using a mandolin or slicing as thin as you can (carefully either way), cut the summer squash and cucumber. You want the slices to wiggle a bit if you shake them in your hand. 
2. Add them to a medium bowl with the juice of your lemon from earlier and two big pinches of salt, stir so that all of the squash and cucumber are coated in lemon juice and salt.
3. Pick the small basil leaves off of the stem and put them in the bowl, for the bigger leaves, cut them into thin ribbons and then add. 
4. Cut your scallions until you get to the white bottoms (save those for another dish) and add them to the bowl. 
5. Mix everything so the basil and scallions are evenly dispersed.
6. Once your oil from earlier has cooled off, dump it all into the bowl, including the seeds and peel. Mix to combine and serve.

Shrimp Tempura with Peach Sauce Recipe:

Ingredients:

• Shrimp
• Peaches
• Batter: Rice flour, 1 large egg, carbonated water
• Sauce: soy sauce/tamari, mirin, sugar, salt, lemon or lime citrus, kimchi “juice” (optional)

Directions:

Sauce:

1. Pit, peel (optional), and dice 2-3 ripened peaches. Toss in sauce pan with 1/4 cup sugar on medium high heat until peaches bubble and break down. 
2. Add 1.5 TB mirin, squeeze of citrus, soy sauce and let it gently simmer for a couple of minutes, then add 1 TB kimchi juice, stir and add a pinch of salt. 
3. Allow to cool off for a minute and process in food processor until smooth.

Shrimp Tempura: 

1. De-shell shrimp but leave tail on, and de-vein if needed. On the back and front, make the slightest incisions horizontal of the shrimp. This will straighten out the shrimp while raw. Lay tail flat and cut the very tip off at a diagonal, the scrape off excess dirt from tail. 
2. For the batter, make sure your carbonated water is cold. Add 1/2 c of cold fizzy water and 1 egg and mix thoroughly. Add 3/4 c of rice flour and mix thoroughly. 
3. Heat 1” high heat oil until 340-350 degrees F (oil should sizzle when batter hits it). 
4. Dredge shrimp in just rice flour coat in batter, then gently lay shrimp in oil away from you. Do not over crowd pan. You can drizzle some batter over the shrimp for extra crispiness. 
5. Cook 2 minutes, flipping in the middle of time, and lay on towel soak excess oil. Serve with peach sauce. 

You can also find the recipes for Raw Summer Squash Salad and Shrimp Tempura with Peach Sauce at Community Farmers Markets’ Instagram.