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!

A colorful spring salad against a wooden cutting board.
Arugula & Kale Springs Salad from Community Farmers Markets (Photo via CFM Instagram).

Arugula & Kale Spring Salad Recipe:

Ingredients (serves 6-8 people):

  • 1 bunch wild wood sorrel 
  • 1 bunch of baby Ethiopian kale 
  • 1 bunch of arugula 
  • 1 bunch pea shoots 
  • 1/2 bunch rainbow carrots 
  • 1/2 bunch radishes 
  • 1 bunch spearmint 
  • 1 tbsp roasted pumpkin seed oil (or oil of your choice)
  • 1/2 cup white wine vinegar
  • 5-6 green cardamom pods
  • 2-3 star anise pods 
  • 1/2 tsp pink salt 
  • 1/2 cup brown sugar
  • 1/2 cup water
  • *A few handfuls of foraged violets and wisteria

Directions:

  1. In a small pot dissolve sugar into water, stirring in spices. Once cool, add vinegar, and set aside. 
  2. Mix all your greens, herbs, and flowers together. 
  3. Slice the carrots and radishes thin (or however you like them!) and feel free to use the carrot tops as an additional herb. 
  4. Toss everything in with the vinegar shrub you’ve made and a dash of your favorite oil. A touch of salt for brightness. Enjoy!

*Make sure to only consume foraged plants that you’re are certain are edible. Violets and wisteria are easy flowers to identify, and in full bloom this time of year! 

A salad mix with radishes on top in a bowl.
Yum Spring Salad from Community Farmers Markets (Photo via CFM Instagram).

Yum Spring Salad Recipe:

Ingredients (serves 2-3 people):

  • Salad mix of your choice
  • Radishes 
  • Eggs
  • Wild garlic
  • Scallion 
  • Spearmint 
  • 2 tbsp sunflower oil
  • 2 tsp fish sauce
  • A pinch of red pepper flakes (optional or add more to your liking) 
  • 2 tsp sugar
  • A pinch of salt
  • A squeeze of half a lime
  • 1/2 tbsp water

Directions:

  1. In a pot, boil water enough to cover 3 eggs. Add a pinch of salt and 1 tsp of white vinegar. This helps to peel the eggshells off clean. 
  2. Once boiling, gently ladle in eggs and boil for 8 minutes. In the meanwhile, make an ice bath in a bowl which is just ice and water. 
  3. Once the eggs have boiled for 8 minutes, take them out and into the ice bath. The ice bath shocks the eggs, which ensures the eggs won’t continue to cook.  Set aside for now and start prepping the produce. 
  4. Take 2 radishes and slice them thin. Rough chop a handful of mint, 2 stalks of the end of scallions, and 2 stalks of wild garlic (can use 2 cloves of regular garlic). 
  5. Heat 2 tsp of sunflower oil (or any kind of oil) at medium high heat and sauté garlic until golden brown. Blot the garlic off on a paper towel. 
  6. Toss all of the produce together in a bowl. 
  7. Come back to the eggs and start de-shelling them. Scoop the egg yolks out into a separate bowl and thinly slice the egg whites long ways. 
  8. Add fish sauce, sugar, salt, red pepper flakes, limes, oil, and water to the yolks and whisk together until smooth. Add this dressing alongside the egg whites to the salad and toss together and enjoy! 

The recipes for Arugula & Kale Spring Salad and Yum Spring Salad can also be found on Community Farmers Markets’ Instagram.

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Sammie Purcell is Associate Editor at Rough Draft Atlanta where she writes about arts & entertainment, including editing the weekly Scene newsletter.