This week at the Farmers Markets

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!

Creamy Noodle Vegetable Soup Recipe:

Ingredients:

• 1/2 cup each of chopped broccoli, watermelon radishes, pink turnips, carrots, dinosaur Kale, shiitake mushrooms, and green onions
• 1 to 2 tbsp sunflower oil
• 4 cups vegetable stock
• 2 cups water
• 1 can coconut cream
• 2 teaspoons Himalayan salt
• 1 teaspoon each of smoked paprika powder, cumin powder, coriander powder, and Serrano chili pepper powder

Directions:

1. In a large soup pot, add in one to two tablespoons of sunflower oil to coat the bottom as well as chopped mushrooms and cook until evenly browned. 
2. Add in the radish, turnip, carrots, and white parts of the green onion, along with your spices and salt, then sauté until colors have become vibrant. 
3. To the sautéed mix, add in the vegetable stock, two cups of water, broccoli and chopped kale. Bring to a low boil and add in the noodles, then cover for 3-5 minutes until noodles are soft. 
4. Garnish with fresh chopped cilantro and green onion tops. Serve warm.

Soy Sauce and Honey Carrots Recipe:

Ingredients:

• Ghost pepper honey
• Carrots
• Soy sauce or tamari 
• Salt and cracked white pepper (or black)
• Oil
• Butter

Directions:

1. Cut off the carrot greens and save for a pesto or vegetable stock for another time, then thoroughly wash and pick off the hairy parts of the carrots. Alternatively, you can just peel them. 
2. Toss whole carrots in a little salt and pepper and oil, then roast carrots in a preheated oven of 400 degree F for 20-25 minutes, or until the outside is tender but the inside is still resistant when sticking a fork or knife in. (if a couple carrots are particularly bigger than most, cut in half – you want all of them to be relatively the same thickness so they cook evenly). 
3. Gently heat up until a gentle boil of 3 TB of butter and 2 TB soy sauce, and 2 TB honey and turn off heat. Take carrots out of oven and brush soy honey sauce all around the carrots. 
4. Put back into oven and repeat this every couple minutes until the carrots are fork-tender and build a glossy glaze on the carrots. Drizzle more honey for a finishing touch to get the full benefits of the honey. 

You can also find the recipes for Creamy Noodle Vegetable Soup and Soy Sauce and Honey Carrots at Community Farmers Markets’ Instagram.