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, along with a couple of recipes that include those products.

Here’s what you’ll find in the way of produce at the farmers market this week: Peppers, eggplant, tomatoes, okra, summer and winter squashes, melons, muscadines, figs, apples, beans, garlic, arugula, kale, potatoes, microgreens, mushrooms (oyster, chanterelles, lion’s mane, shiitake, chanterelles), pears, herbs (basil, mint, lemon balm, wormwood, cilantro, oregano, parsley, chives, dill), kohlrabi, and turnips. 

Look for these specialty items: Pecans, smoked salmon and trout, flowers (marigolds, sunflowers, cosmos, mixed flower bouquets), pastured pork, wild-caught shrimp, eggs, goat and sheep cheese, milk, jam, chocolate, honey, oils, tea blends, cold-pressed juices, hot sauce, vinegars, nut butters, spice blends, ghee, pickles, pasta, and tortillas.

Atlanta non-profit Community Farmers Markets (CFM) has been building community through farmers markets since 2011. Operating weekly outdoor farmers markets as well as rotating farm stands are 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 y’all at the farmers market!

Via Community Farmers Markets/Instagram.

End of summer salad with kombucha vinaigrette

Ingredients

  • 1/2 can coconut cream
  • Juice of 1 lime
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 box of snacking peppers, sliced thin 
  • 3 bags of greens, chopped
  • 1 apple, sliced thin
  • 8 ounces strawberry mint kombucha 
  • 1 bag four-seed fiesta crackers, crushed
  • 4 cloves of garlic, minced

Directions

  1. In a large bowl, whisk together coconut cream, kombucha, lime juice, salt, pepper and garlic. 
  2. Toss all other ingredients in dressing and top with crushed crackers. 
Via Community Farmers Markets/Instagram.

Butternut squash and bean chili 

Ingredients

  • 1 medium butternut squash, halved with seeds removed (small pumpkin works)
  • Handful shishito peppers, chopped
  • Handful Sungold cherry tomatoes, halved
  • 1/4 yellow onion, chopped 
  • 2 gloves garlic, minced 
  • 3 cups pinto beans, cooked
  • 2 Tbsp tomato paste
  • 1/2 cup vegetable broth
  • 1 jar fire-roasted salsa
  • 1 Tbsp sunflower oil 
  • 2 tsp smoked salt
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder

Directions

  1. Preheat your oven to 375° F.
  2. Oil the inside halves of the butternut and roast for 45 minutes or until soft, then allow to cool. 
  3. In a large pot, heat a tablespoon or two of oil. Add to the pot the minced garlic, chopped onion, halved cherry tomatoes, and chopped shishitos. Cook until the onion is translucent. 
  4. Puree the cooled butternut squash with the broth, tomato paste, seasonings, and salt. 
  5. Add the puree, salsa, and beans to the pot. Bring to a boil, then simmer on medium-low for 15 minutes. 
  6. Serve warm with garnish and accompaniments of your choice.

Beth McKibben serves as both Editor-in-Chief and Dining Editor for Rough Draft Atlanta. She was previously the editor of Eater Atlanta and has been covering food and drinks locally and nationally for 15 years.