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, radishes, turnips, kale, collards, swiss chard, arugula, Brussel sprouts, turnips, beets, 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), plant starts, 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!

BBQ Mushrooms Recipe:

Ingredients:

• 3 pints each of oyster and shiitake mushrooms (6 pints total)
• 1 bunch green onions
• 1 bunch of cilantro 
• 1 to 2 tbsp sunflower oil
• 1/4 cup water
• 1/4 cup rice vinegar
• 1 tbsp molasses
• 2 tbsp organic tomato paste
• 2 tsp smoked salt
• 2 tsp each Chinese five spice and coriander powder
• 1 teaspoon each of smoked paprika powder, cumin powder, and onion powder

Directions:

1. Begin by allowing a large cast iron skillet to heat over low heat so that you will have a hot pan when you are ready to get started. 
2. While you wait for your dry pan to reach temperature, take your shiitake and oyster mushrooms and remove the caps from the stem. Slice the caps very thinly and with your hands or a fork shred the stem. If the stem is too woody you can always discard them, keep them for soup stock, or put them in your compost. 
3. Once you have shredded all of your mushrooms you will then need to chop your green onions. Be sure to separate the white bottoms from the green tops. 
4. To your hot pan, add enough sunflower oil or oil of choice to thinly coat the bottom. Add in the white bottoms of the onions along with the shredded mushrooms spreading them evenly throughout the pan. 
5. Raise the heat to medium-high and stand over, stirring every few minutes for 10 to 15 minutes until browned evenly. 
6. Once the mushrooms have browned add in your salt, spices, tomato paste, water, molasses, and vinegar, then allow to cook until the sauce is completely dissolved and everything is thoroughly warmed. 
7. Garnish with fresh chopped cilantro and green onion tops. Enjoy over rice, as a taco with slaw, or a slider with spicy pickles.

Lions Mane + Beet Couscous Recipe:

Ingredients:

• 1 oz cilantro, chopped
• 1 oz green garlic, chopped
• 2 cloves garlic, smashed and roasted 
• 5 lions mane mushrooms, halved 
• 4 TBS Olive oil 
• 1 chili pepper 
• 1 small box couscous
• Salt & pepper 
• 1 TBS Beet powder (optional)
• 2 TBS soy sauce 
• 1 TBS coconut sugar 

Directions:

1. Cook couscous according to box instructions and stir in beet powder, salt and pepper. Set aside. 
2. Heat a cast iron over medium heat until it’s nice and hot. Coat lions mane mushrooms with coconut sugar and soy sauce. 
3. Add 1.5 TBS of olive oil and add lions mane mushrooms. Flip about 3 minutes in; or until one side is golden brown. Cook another 3 minutes, or until both sides are that beautiful brown with a little crisp. 
4. To make the Chimichurri, add the remaining olive oil, roasted garlic, chili, cilantro and green garlic into a small bowl and whisk. Add in about 1/4 tsp of salt. 
5. Serve mushrooms over the beet couscous and drizzle with Chimichurri.

You can also find the recipes for BBQ Mushrooms and Lions Mane + Beet Couscous at Community Farmers Markets’ Instagram.