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, figs, blueberries, blackberries, plums, green beans, potatoes, tomatos, cucumbers, kale, lettuce, cabbage, bok choy, and other greens like collards, mustard greens, spinach, arugula and rainbow chard, fennel, 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!
Savory Pancakes with Chanterelles Recipe:
Ingredients:
- carrots, carrot tops
- collards
- turnips
- beets
- scallions
- garlic
- chanterelles
- pecans
- all purpose flour
- salt
- baking soda
- safflower oil
Directions:
- Take your veggies (any mix) and grate them on a cheese grater, or chop them finely. If they’ve got a lot of water in them, consider salting them lightly and setting the shredded veggies in a colander in the sink to drain for a half hour before the next step.
- For your flour slurry, combine equal parts water and flour to start, add a pinch of salt and baking soda, and then whisk until incorporated. Slowly add water until you get something that pours easily out of your vessel, a little thinner than buttermilk.
- Pour this over your shredded veggies and mix.
- Regardless of your final consistency (experiment), your mixture will cook in a lightly greased pan. With this general recipe, you can make anything from a veggie hash / fritter to a thin pancake. You can’t go wrong.
- Toast the pecans and chanterelles together in a skillet with some oil and salt.
Tomato, Peach, and Whipped Feta Salad Recipe:
Ingredients:
- tomatoes
- fennel
- feta
- peach
- lemon
- salt
- Greek yogurt
- Any herbs/toppings you want
Directions:
- Thinly slice fennel and massage in a squeeze of lemon and salt and marinate for a couple of minutes.
- In a blender, add 3 TB or 15 grams of feta, 1/2 cup yogurt, half of a ripe peach and a squeeze of lemon and salt to tasted. Whip until smooth.
- Slice other half of peach and slice tomatoes to your preferred sizes.
- Scoop your whipped feta on a plate and thoughtfully add your beautifully grown fresh fruits with fennel slices and a sprinkle of salt.
- Garnish and enjoy.
You can also find the recipes for Savory Pancakes with Chanterelles and Tomato, Peach, and Whipped Feta Salad on Community Farmers Markets’ Instagram.