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: Asian greens, kale, arugula, winter squashes (pumpkin, butternut squash), peppers, apples, beans, radishes, turnips, carrots, eggplant, tomatoes, garlic, onions, khlorabi, lettuce, potatoes, microgreens, okra, sweet potatoes, gourmet mushrooms (oyster, chanterelles, lion’s mane, shiitake, chanterelles), pears, persimmons, herbs (basil, rosemary, sage, many more), and chestnuts.
Look for these specialty items: Apple cider, pecans, smoked salmon and trout, flowers (marigolds, Sunflowers, Cosmos, Mixed flower bouquets), pastured pork, wild caught shrimp, eggs, goat + sheep cheese, milk, jam, chocolate, honey, oils, tea blends, cold pressed juices, hot sauce, vinegars, nut butters, spice blends, ghee, pickles, pasta, tortillas, and maple syrup.
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!
Three-Choy Stir Fry Recipe:
Ingredients:
- Ginger root
- Mixed peppers, pak choy
- Bok choy, choy sum
- Garlic
- Spicy Citrus and White Wine Vinegar
- Salt
- Toasted sesame oil
- Tamari (or regular soy sauce)
Directions:
- For the sauce, slice peppers at an angle (Keep the seeds inside! They’re mild!), cut ginger into thin matchsticks. This beautiful pink ginger is slightly more mild than your average ginger root, and there is no need to scrape off the skin.
- Chop garlic fine. We want a punch, so add equal parts of everything into a bowl. Pour in 2 tbsp of sesame oil, 1/4 Spicy Citrus and White Wine Vinaigrette, 1/2 cup tamari, and salt to taste.
- Whisk or shake vigorously until incorporated. Depending on how much you’re cooking, you will have some leftover sauce to save for later use.
- Next step is to break off individual stalks of bok choy and pak choy. For the choy sum, break or cut off small bunches. Choy sum is leafier, so it will take less time to cook.
- Turn water into a boiling point and first add bok and pak choy for 20-30 seconds to boil, and then add choy sum for quite literally a flash of a couple seconds.
- Take the choys out and place them into cold water and drain dry.
- Turn your wok (or whatever pan you have!) on high, and once you get it smoking hot, toss in a small amount of sauce, enough to cover your greens. You don’t want your greens to drown in the sauce. You may need to fork out the ginger and pepper goodies from the sauce into the wok/pan.
- Let the sauce cook until you see small bubbles form and then toss in your choys to flash fry them in the sauce for just a few seconds. You still want to have a bite when you take the wok off the heat.
- Serve with whatever you desire and enjoy.
Tatsoi Sauté Recipe:
Ingredients:
- Tatsoi
- Mixed peppers
- Mixed eggplant
- Fresh edamame beans
- Sunflower sprouts
- Garlic
- Ginger
- Miso
- Tamari
- Roasted sunflower seeds and pepitas
Directions:
- Sauté the peppers, eggplant, garlic, and ginger, and dress them afterward in miso (to keep those cultures alive).
- Glaze the tatsoi in tamari in a hot skillet.
- Steam the fresh edamame in their husks. Then shell them.
- Top it all with roasted seeds and sunflower sprouts. Enjoy!
You can also find the recipes for Three-Choy Stir Fry and Tatsoi Sauté on Community Farmers Markets’ Instagram.
