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: Peppers, eggplant, tomatoes, cucumbers, zucchini, garlic, onions, cabbage, swiss chard, corn, green beans, radishes, kohlrabi, bok choy, chives, potatoes, beans, microgreens, gourmet mushrooms (oyster, chanterelles, lion’s mane, shiitake, chanterelles), peaches, plums, figs, blueberries, melons, okra, winter squashes, herbs (basil, mint, lemon balm, wormwood, cilantro, oregano, parsley, dill), pecans, smoked salmon and trout, flowers (marigolds, Sunflowers, Cosmos, Mixed flower bouquets), pastured pork, wild caught shrimp, eggs, goat + sheep cheese, milk, jam, honey, oils, tea blends, hot sauce, vinegars, nut butters, spice blends, ghee, pickles, pasta.
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!
Baba Ganoush Recipe:
Ingredients:
- eggplant
- sweet peppers
- emon balm or mint
- garlic
- onion (optional)
- tahini
- lemon juice
- salt
- sourdough
Directions:
- Halve and roast your eggplant at 400 degrees for about 30-40 minutes, or until you can insert a fork through the skin into the fruit. Then broil for just a few minutes to get a little char. Let cool.
- Blend with tahini, lemon juice, and salt (all to taste) in a food processor or blender.
- Roast your sweet peppers in the same manner, or simply blister them stovetop once you’ve cleaned them up a bit. Dice once cool and serve with the baba ghanoush on top of sourdough, garnished with lemon balm.
- Feel free to caramelize some garlic and onions to go into either the peppers or the spreads, or experiment with different herbs.
Summer Dumplings Recipe:
Ingredients:
- eggplant
- sweet peppers
- onion
- garlic
- ginger
- chives
- summer savory
- gyoza/wonton wrappers
- soy/tamari sauce
- rice vinegar
- sesame seeds
- spice blend (coriander, cardamom, clove, and cumin)
Directions:
- Throw all veggies and spices in a food processor and blend – or finely chop all ingredients together and mix in a large bowl.
- Season to taste, and add a little tamari and rice vinegar or sake to the mix.
- For the gyoza wrappers, just wet the edges with some cold water and it’ll all stick together. Place a wrapper in the palm of your hand, wet the edges, and put a dollop of raw filling in the center.
- Pleat the edges along just one side for this particular shape. It makes a flat bottom that’s easy to fry.
- Once these are folded, get a pan nice and hot; think *almost* highest heat. Put a little oil in the bottom of the pan and fry until you get a nice golden brown. Then pour in just enough water to cover the bottom of the pan and cover your dumplings with a lid that fits the pan.
- Cook just until the wrappers are translucent, and you’re good to go!
You can also find the recipes for Baba Ganoush and Summer Dumplings at Community Farmers Markets’ Instagram.
