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, kale, collards, Swiss chard, arugula, spinach, Brussel sprouts, turnips, beets, apples, khlorabi, lettuce/mixed greens, microgreens, green onions, gourmet mushrooms (oyster, lion’s mane, shiitake), herbs (parsley, chives, green onions, cilantro, dill, rosemary), ginger, turmeric, and carrots.
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!
Spinach Namul Recipe:
Ingredients:
- 1 bunch spinach (or any other leafy green)
- 1 tbsp tamari or soy sauce
- 2 tbsp dark sesame oil
- chili crisp, or red chili flakes to taste
- Large pinch sesame seeds
- Kosher salt, to taste
Directions:
- Bring a pot of water to a boil, and season heavily with salt.
- While waiting for it to boil, fill a large bowl with water. Rinse your spinach, removing all the dirt. Don’t worry about drying the spinach, and leave the stems on if there are any.
- Add the spinach to the pot of boiling water, and cook for 60 seconds. Strain the spinach and do your best to squeeze out most of the extra liquid. If you aren’t going to eat it right away, you can dunk the spinach in ice water to set the vibrant green color.
- Toss the greens with the tamari, sesame oil, chili crisp and sesame seeds. Adjust the seasoning to your liking.
- This is amazing all on its own, or you can serve it with millet ramen noodles or steamed rice. And don’t forget the kimchi!
Winter Greens Salad Recipe:
Ingredients:
- kohlrabi
- pac choi
- arugula / spring mix / pea shoots
- flowering brassicas
- satsumas and tangos (or any citrus)
- tahini
- safflower oil and/or toasted sesame oil
- apple cider vinegar
- salt & pepper
- pepitas & sunflower seeds
Directions:
- For your dressing, mix the first four ingredients to taste. Start by whisking cold water, slowly, into your tahini. The paste will form an emulsion and thicken as you go.
- Then add in oil and vinegar, and you won’t overdo it on either as you approach the consistency you want.
- Slice the kohlrabi thin and keep the pac choi coarse. Dress these and the rest of the greens in your tahini dressing, and fold in citrus slices as you dress to bring a nice acidity to the salad.
- Top with sunflower seeds and pepitas, a mix of raw as well as roasted and salted (done in a few minutes stovetop in a cast iron).
You can also find the recipes for Spinach Namul and Winter Greens Salad at Community Farmers Markets’ Instagram.