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: Radishes, kale, collards, Swiss chard, arugula, spinach, bok choy, 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!

Coconut Curry Lentils Recipe:

Ingredients:

• 2 bunches green onions, chopped
• 1 bunch cilantro, chopped 
• 1 bunch radishes, tops and roots chopped
• 1 bunch collards, ribboned 
• 1 bunch carrots, chopped 
• 1 bunch pea shoots, chopped 
• 3 cups of water or veggie stock
• 2 cups dry split yellow lentils
• 1 can coconut cream
• 8 ounce can tomato sauce 
• 28 ounce can diced tomatoes
• 2 tablespoons sunflower oil
• 4 tablespoons curry powder 
• 2 teaspoons cinnamon powder
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon sweet paprika powder 
• 1 teaspoon celery seed
• 1 teaspoon Pulp Serrano chili powder
• 2 teaspoons salt

Directions:

1. In a large pot, add in the oil and bring to heat over high. Add in the white bottoms of the green onions along with the radishes and the carrots then cook until slightly browned. 
2. Add in your spices along with your lentils and brown for another minute or so. Then add in your diced tomatoes and tomato sauce along with the water or veggie stock and bring to a boil. 
3. Cover and simmer for 15 to 20 minutes until your lentils have become soft, then add in the chopped radish tops and collards. 
4. Once your greens have been thoroughly mixed in add the coconut cream, taste and adjust to seasonings if desired. 
5. Serve warm over rice or as a dish by itself. Garnish with green onion, cilantro, and chopped pea shoots.

Roasted Veggie 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 from @tasteofseasons
• 1 bag of pea tendrils 
• 1/4 cup Marsala wine (sub sherry vinegar or whatever vinegar you’ve got) 
• 2 tbs olive oil 

Directions:

1. Bring 5 1/2 cups of veggie broth to a boil. Add couscous, stirring every few minutes until almost all liquid is absorbed. 
2. 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. 
3. 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. 
4. Plate the couscous on the bottom, the root vegetables on top, and garnish with pea tendrils. 

You can also find the recipes for Coconut Curry Lentils and Roasted Veggie Couscous on Community Farmers Markets’ Instagram.