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, 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: Bok choy/pak choi, carrots, radishes, turnips, kale, collards, swiss chard, arugula, sweet potatoes, mandarins/satsuma oranges, beets, sunchokes, apples, garlic,  khlorabi, lettuce / mixed greens, microgreens, Gourmet mushrooms (oyster, lion’s mane, shiitake), herbs (parsley, chives, green onions, cilantro, rosemary), ginger, and turmeric.

Look for these specialty items: 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, apple cider, and bone broth.

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!

Fried Sweet Potatoes with Satsuma Glaze Recipe:

Ingredients:

• 3 garlic cloves, minced
• 1/4 bunch of green onions, chopped
• 2 large sweet potatoes, diced 
• 1/4 cup  Satsuma Marmalade
• 2 tablespoons sunflower oil 
• 1/2 teaspoon finger hot pepper mix 
• 1/2 teaspoon Jimmy nardello pepper mix 
• 1/2 teaspoon smoked paprika powder 
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1/4 cup apple cider vinegar 
• 1/2 cup water

Directions:

1. Heat your oil in a large cast iron skillet. Once the skillet has become searing hot add in your diced sweet potatoes. Toss the sweet potatoes in the oil and cook until almost done. 
2. Add in the minced garlic. Continue to cook down until the sweet potato is able to be pierced with a fork. Set to the side. 
3. For the glaze, add in a small saucepan the marmalade, apple cider vinegar, water, salt, and spices. Cook the glaze down until a thick syrup. 
4. Toss the sweet potatoes into the glaze, setting some glaze aside for dipping if desired. Serve warm. 
5. Garnish with chopped green onion and sesame seed. Excellent as a side to your choice of protein and steamed broccoli.

Red Curry Creamed Turnips Recipe:

Ingredients:

• 6 hakurei turnips, large dice 
• 1/2 lb sunchokes, sliced thin 
• 1 bunch rainbow carrots, coin shaped slices 
• 1 bunch cilantro, chopped
• 1 bunch green onions, chopped 
• 1 bunch rainbow chard, sliced in thin strips
• 1 tbs of Sambal
• 1 tbs citrus vinegar 
• 2 tbs red curry paste 
• 2 tbs coconut aminos 
• 1/2 cup coconut cream (you can also use the cream off the top of regular canned coconut milk)
• 3 tbs sunflower oil 

Directions:

1. Heat red curry paste with sunflower oil on medium heat for 5 mins. 
2. Add about 2 tbs of the coconut cream with the sambal and coconut aminos, stirring and allowing to cook for another 2 minutes. 
3. Add in turnips and coat with red curry sauce, cooking for another 3-5 mins. 
4. Add in the sunchokes and another 2 tbs of coconut cream, stirring and cooking another 5 minutes. 
5. Add in the chard and carrots as well as the remaining coconut cream. Stir to fully combine and cook another 3-5 minutes, or until the chard and carrots are cooked but still firm. The turnips and sunchokes should be tender enough to easily puncture with a fork. 
6. Stir in the citrus vinegar and serve garnished with the fresh green onion and cilantro.

You can also find the recipes for Fried Sweet Potatoes with Satsuma Glaze and Red Curry Creamed Turnips on Community Farmers Markets’ Instagram.