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!
Grit Cakes with Fennel Sausage Recipe:
Ingredients (serves 4-6):
- breakfast sausage (plain ground pork)
- red corn grits
- cornmeal
- shiitake mushrooms
- fennel
- pea tendrils
- fennel seed 1 TB
- ground rosemary or fresh rosemary 1 tsp
- paprika 1 tsp
- garlic powder
- onion powder
- nutmeg 1/2 tsp
- half/half milk
- chicken stock
- flour
- butter
- eggs
Directions:
- In a medium sized pot, heat 2.5 cups of chicken stock and 1.5 cups of half n half on medium heat until a gentle boil and salt to taste.
- Pour in 1 cup grits and whisk vigorously for a couple minutes until no lumps are seen. Turn heat down to low and add lid to pot, let it sit for 20-ish minutes until it becomes thick. Add a nob of butter and give a good whisk.
- Pull a tray out (line with parchment paper or spray with oil if you are using a non-stick tray) and pour grits in. The grits should measure at least 1/2” thick. Set in fridge until the grits have completely cooled off – you can set overnight, but this step takes around an hour minimum to cool off.
- Once cooled, cut grits in whatever shape you prefer.
- Make a dredging station with 2 eggs whisked and some cornmeal (add salt to taste). Dredge in cornmeal first, then egg, then back into cornmeal.
- Heat a frying pan in oil enough to cover 1/4” of your grit cake. Once oil is at sizzling point on med low heat, gently add grit cakes and fry on both sides until a light golden color, then set grit cakes on a paper towel or rack to cool off.
- For the gravy, use only 1/2 lb of ground sausage, chopped fennel, and sauté with salt and all the spices and their measurements listed above.
- Chop shiitake into small pieces and add right at the end of when the sausage is almost cooked. Transfer into bowl and set aside for now.
- In the same pan on med low, heat 1 TB of butter and flour to make a light colored roux (same color as pancake batter). On low, slowly start adding at least 1 cup of half n half and whisk until smooth. Turn heat a notch up and if needed, pour small pours of half n half for creamier texture and/or add chicken stock or water to loosen it up if too thick. For reference, sauce should stick to the back of a spoon.
- Salt and throw in spices listed above, measurements to your own discretion. Whisk until smooth and pour on top of your grit cakes. Top off with pea tendrils.
Grilled Chicken Heart Kabobs Recipe:
Ingredients (4 servings):
- 1 pound chicken hearts
- 1 cup Greek yogurt + more to serve
- 1/4 cup Berbere spice
- 1/2 lemon, juiced
- 3 cloves garlic, crushed
- Salt and pepper to taste
- Kebob skewers
- Olive oil to taste
- Steamed basmati rice, to serve
- Fresh herbs such as parsley, dill, mint, oregano, scallions
Directions:
- Mix the yogurt, Berbere spice, lemon juice and garlic in a bowl. Add the chicken hearts, mix well, then refrigerate overnight.
- Fire up the charcoal grill or a cast iron skillet. Lube the grill or pan with a small amount of oil and skewer the chicken hearts on to the bamboo skewers. Season well with salt and pepper.
- Grill the hearts on each side for 4 minutes. Mix the herbs together in a bowl.
- Serve the hearts immediately with steamed rice, fresh herbs, a drizzle of olive oil and an extra scoop of Greek yogurt.
You can also find the recipes for Grit Cakes with Fennel Sausage and Grilled Chicken Heart Kabobs on Community Farmers Markets’ Instagram.