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: Blueberries, Tomatoes, Peaches, Plums, Melons, Peppers, Beans, Cucumbers, Zucchini, Broccoli, Green Garlic, Onions, Garlic, Eggplant, Radishes, Bok Choy, Okra, Cabbage, Collards, Chard, Kohlrabi, Corn, Arugula, Microgreens, Potatoes, Kale, Carrots, Herbs (Cilantro, Basil, Mint, Lemon Balm, Wormwood, Dill, Oregano, Rosemary, Parsley), Gourmet Mushrooms (Lions Mane, Oyster, Chanterelle, Shiitake), Cheese, Milk, Yogurt, Fish (Salmon, Trout), Pastured Pork, Chicken / Quail Eggs, Flowers (Sunflowers, Cosmos, Zinnias), Pecans, Jam, Honey, Oils / Vinegars, Spice Blends, Bread, Pastries, Turkey, Chicken, Beef, Lamp Pork, Shrimp

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!

Summer Market Gazpacho Recipe:

Ingredients:

• 2 lbs mixed heirloom tomatoes
• 5 jimmy nardello peppers
• 2 Fresno peppers, seeded 
• 3 cloves garlic 
• 1 medium red onion 
• 1 medium cucumber, peeled and seeded
• 1 spicy banana pepper, seeded
• 1 jalapeno, seeded
• 1/4 cup extra virgin olive oil 
• 2 tbsp balsamic vinegar 
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cumin powder
• Juice of half a lime

Directions:

1. Remove the stems then rough chop the tomatoes. 
2. Add the chopped tomatoes to a blender and pulse until liquified. 
3. Rough chop the rest of the veg and add to the blender with the tomato puree. Add the cumin, salt, pepper, vinegar, oil, and lime juice to the blender. 
4. Blend the ingredients into a smooth soup. Refrigerate for at least an hour before serving or overnight for deeper flavor. 
5. Garnish with extra tomatoes, peppers, cucumber, and a drizzle of oil if you’d like. 

Squash and Corn Fritters with Poblano Cream Recipe:

Ingredients:

• 2 large squash, grated
• 1 ear corn, kernels cut off the cob
• 1/2 onion, diced
• 1 poblano pepper, blistered and diced
• 3 eggs
• 1 bunch parsley
• 3/4 cup Cornmeal 
• Taco seasoning
• Sour cream for dipping
• Ghee, or whatever fat you prefer to pan fry the fritters

Directions:

1. Grate your squash and salt it. Place in a colander or sieve for ~15 minutes as the excess water drains from the squash. 
2. While this is happening, heat up your skillet and blister your poblano pepper in the pan.
3. Then, in a mixing bowl combine your squash with the diced onion and corn, half of the parsley, eggs, cornmeal, and 1 tsp of taco seasoning. Mix until well combined. 
4. Remove your poblano pepper from the pan, add some oil and fry those fritters! 
5. While they’re cooking, peel the skin from your heat-kissed poblano and dice it along with the rest of the parsley and add it to your sour cream with another sprinkle of taco seasoning. 
6. Flip the fritters halfway through to cook evenly and enjoy!

You can also find the recipes for Summer Market Gazpacho and Squash and Corn Fritters with Poblano Cream at Community Farmers Markets’ Instagram.