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, 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!
Heart-Shaped Brie and Radish Spread Recipe:
Ingredients:
- Radishes
- Brie cheese from @formaggioatl
- Phyllo dough
- 1 egg
Directions:
- After phyllo dough has thawed out properly, take around 8-10 thin sheets and place under the brie cheese. You can add a preserve or jam on top of the cheese for added sweetness but this is up to you!
- Crack one egg in a small bowl, add one tsp of water and whisk to make an egg wash.
- Brush the egg wash on the top layer of phyllo dough and folder over. Repeat the steps until the last sheet and do one last brush of egg wash over the top.
- Place in a preheated 425F oven for 15-18 minutes.
- In the meanwhile, slice up your radishes. Use a mandolin for even slicing, if you have one.
- Place on a board alongside some crackers, cured meats, nuts, or other fresh veggies from the market.
Roasted Vegetables and Couscous Recipe:
Ingredients:
- 4 cups pearl couscous
- 5 1/2 cups of veggie broth
- 1 yellow onion, diced
- 1 bunch of garlic greens, cut on a bias
- 1 bag of rainbow carrots, sliced
- 6 sunchokes, thinly sliced
- 3 medium sized white daikon radishes, cubed
- 1/3 cup Fauxmage truffle cheese spread
- 1 bag of pea tendrils
- 1/4 cup Marsala wine (sub sherry vinegar or whatever vinegar you’ve got)
- 2 tbs olive oil
Directions:
- Bring 5 1/2 cups of veggie broth to a boil. Add couscous, stirring every few minutes until almost all liquid is absorbed.
- Add in the garlic greens, the truffle cheese spread, and Marsala wine and stir until all items are combined and all liquid is absorbed. Keep warm.
- In a separate hot pan with olive oil, add sunchokes, carrots, daikon, and onion. Let cook for about 5-7 minutes, or until veggies are still crisp on the outside and tender in the center.
- Plate couscous on the bottom, root vegetables on top, and garnish with pea tendrils.
You can also find the recipes for Heart-Shaped Brie and Radish Spread and Roasted Vegetables and Couscous at Community Farmers Markets’ Instagram.
