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, broccolini, arugula, spinach, strawberries, asparagus, bok choy, Brussel sprouts, cauliflower, turnips, beets, lettuce/mixed greens, celery, 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!

Spring Carbonara Recipe:

Ingredients:

• Asparagus, 1 large bunch
• Herbs of your choice
• 5 Green Onions
• 1 lb spaghetti
• ½ cup heavy cream
• 8 oz frozen peas, or fresh if you can find them at market!
• ¾ cup grated parmesan
• 2 egg yolks
• 2 eggs
• 1 cup reserved pasta water 
• Juice and zest of 1 lemon
• 2 cloves of garlic, diced

Directions:

1. Clean asparagus well. It likes to grow in sandy environments so make sure to get out the grit! 
2. Cut off the tough ends of the asparagus and then chop into 1” pieces, set aside. 
3. Fill a stock pot with lots of water and salt! Boil spaghetti for 8 mins, reserve 1 cup of pasta water. 
4. Add peas and asparagus and boil with the spaghetti for 4 more minutes. 
5. Drain and add hot noodles and veggies to a large bowl with the following whisked together: eggs, egg yolks, heavy cream, ½ cup of the pasta water, herbs, garlic, and parmesan cheese. 
6. Toss with tongs until noodles absorb the sauce, adding more pasta water as necessary to keep things creamy! 
7. Add lemon juice and zest and mix well. Top with more herbs and a fresh crack of pepper.

Spring Veggie Fritters Recipe:

Ingredients:

• 1 ½ lbs of your choice of vegetable (in the photo: carrots, leeks, and asparagus)
• 1 tablespoon fresh chopped herbs, re-use those carrot tops!
• Pickled red onions 
• Lettuce to garnish 
• ½ cup chickpea flour
• ⅛ cup water
• ½ cup parmesan (or vegan parm)
• ½ tsp salt and pepper
• 3 cloves garlic, minced
• ¼ cup oil for frying
• Sour cream to garnish

Directions:

1. Shred your vegetables with a mandolin or julienne with a knife. 
2. Then combine veggies, chickpea flour, water, herbs, cheese, salt, pepper, garlic & herbs in a large bowl and mix. 
3. Add water slowly while continuing to mix (mix by hand to distribute ingredients well). Scoop by the tablespoon and flatten into patties by hand. 
4. Heat the oil in a shallow frying pan on medium high. Fry until golden brown on each side (about 3-4 minutes each side).
5. Serve with sour cream or topping of your choice.

You can also find the recipes for Spring Carbonara and Spring Veggie Fritters on Community Farmers Markets’ Instagram.