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, broccolini, arugula, spinach, strawberries, bok choy, Brussel sprouts, cauliflower, turnips, beets, 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 (tulips, 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!
Strawberry Springs Rolls Recipe:
Ingredients:
- 1 bag spring greens
- 1 bag sunflower pea sprouts
- Bag of mint
- Quart of strawberries
- Rice paper
- Rice noodles
- Fresh ginger root
- Blood orange
- Vanilla extract
- Sugar
- Salt
Directions:
- Boil enough water to cover vermicelli rice noodles. Once boiling, add noodles and stir every 30 seconds or so because rice noodles will stick together!
- Once noodles are tender, dump out into a colander and immediately rinse thoroughly with cold water until the noodles are no longer hot. Set aside.
- Onto the compote! Chop strawberries into halves or quarters, depending on the size of strawberry. You want distinguishable chunks in the sauce.
- Grate 1 TBSPN of ginger. Slice blood orange in half. Toss strawberries and grated ginger in a pot and squeeze all of the blood orange into it as well. Add 1/4 C of sugar into the pot.
- Turn stove to med heat and stir once. Let sit until it starts sizzling, about 1 minute, and stir again. Do this intermittently until the liquid from the strawberries becomes sludgey, but you still have some strawberry chunks in there.
- Turn heat off, stir in a pinch of salt and 1 TSPN of vanilla extract. Let compote cool down. Set aside.
- Pull out any pan or plate (with walls) bigger than the width of the rice paper. Pour enough water to submerge the rice paper in. Lukewarm water works best.
- Submerge paper and leave it in there for just a few seconds. Gently pull rice paper out and spread it out on a flat surface.
- You want to work fairly quickly for the next steps because the paper gradually gets stickier to work with! Add rice noodles, pea sprouts, greens, and mint into the center. Gently grab the bottom of the paper, pull over and then tuck under ingredients, then fold sides over and roll up.
- Use compote as dipping sauce or drizzle on top! Enjoy!
Strawberry and Chard Salad Recipe:
Ingredients:
- Rainbow chard
- Hibiscus & lemongrass kombucha
- Spiced pistachios
- Mulligan cheese
- Strawberries
- Sesame oil ⠀
- Salt and pepper⠀
- German Dijon mustard⠀
Directions:
- For the vinaigrette mix 1/4 cup kombucha, 1 tablespoon sesame oil, 1 teaspoon Dijon, and season with salt and pepper. Set aside.⠀
- In a dry pan on medium-high heat add the torn chard (stems too!) and stir until bright. Remove from heat.
- With the wilted chard in a bowl stir in as many strawberries (sliced), cheese (crumbled), and pistachios as you like. ⠀
- Toss with vinaigrette and enjoy!⠀
You can also find the recipes Strawberry Spring Rolls and Strawberry and Chard Salad at Community Farmers Markets’ Instagram.
