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: Boy 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!

Satsuma Marmalade Recipe:

Ingredients:

• 3 lbs Satsuma Oranges (peeled and chopped, reserve a few of the rinds)
• 2 lemons
• 1 1/4 cup sugar
• 3/4 cup water
• 1/8 tsp each: cinnamon, clove, nutmeg, ginger powders
• Pinch of salt
• 2 tsp pectin powder

Directions:

1. In large pot all the ingredients, including 1/4 cup worth of satsuma peel sliced thin. 
2. Cook on medium high, mixing everything thoroughly. Bring to a boil and cook down 10-15 minutes until satsuma pieces have broken down and the liquid thickens (until about half the liquid is boiled out). 
3. Serve warm over biscuits, muffins, or oatmeal. It can also be cooled down until set up firm, and used for toast or crackers.

Carrot Ginger Soup Recipe:

Ingredients:

• 2 inch piece of ginger, minced fine 
• 1 inch piece of turmeric, minced fine 
• 2 large sweet potatoes, diced small 
• 2 bunches carrots, chopped small 
• 1/2 tsp each: cinnamon, allspice, nutmeg powders
• 1 tsp each: garlic and onion powder 
• 2 tsp of salt
• 2 cups vegetable broth
• 2 cups toasted coconut milk (or cream for a thicker soup)

Directions:

1. In a large pot add in minced ginger, turmeric, spices, salt, snd water. 
2. Cook on medium high, mixing everything thoroughly. Bring to a boil, add chopped carrots and sweet potatoes, and cook down on medium high heat for 20-25 minutes until they’ve softened. 
3. Add in coconut milk or cream and bring back to a low boil. Use an immersion blender to have a smoother, less chunky soup. 
4. Serve warm on its own or cook with noodles and a protein for a yummy ramen treat topped with chopped cilantro.

You can also find the recipes for Satsuma Marmalade and Carrot Ginger Soup on Community Farmers Markets’ Instagram.