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, green garlic, spring leeks, 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:  Foraged foods (nettle, locust flowers, Japanese knotweed), 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!

Green Garlic Spread Recipe:

Ingredients:

• 1 bunch green onions 
• 2 green garlic bulbs
• 1 bunch cilantro
• 1 pint radish pods
• 1 bunch arugula 
• 1 bunch radish greens
• 1 sourdough baguette
• 2 tablespoons Spicy Citrus White Wine Vinegar
• 1 block cashew cheese 
• 2 tablespoons sunflower oil
• 2 teaspoons smoked salt 

Directions:

1. Rough chop the radish tops, cilantro, green garlic, white parts of the green onion, and the arugula. 
2. Add all the chopped greens to a food processor or blender along with the oil and vinegar. Blend until nice and creamy. 
3. Add in the crumbled cashew cheese and whip one more time then move to a bowl.
4. Slice the baguette and chop the radishes into rounds. Serve on a baguette with the green garlic spread and top with radish rounds, the green tops of green onions, and radish pods.

Curried Greens Recipe:

Ingredients:

• 1 bunch dark greens (lacinto kale, komatsuna, etc.)
• 1 bunch green garlic
• 1 bunch of green onions
• 2 tbsp red curry paste 
• 2 tbsp miso 
• 2 oz ginger root 
• 2 tbsp tahini
• 4 oz of coconut cream 
• 1/2 tsp sesame oil
• 1 stalk lemongrass 
• 1 tsp jaggery 
• Dried cloves, star anise, green cardamom, black cardamom

Directions:

1. Start by placing your dried spices and chopped lemongrass in the bottom of a pot with a little water and your jaggery (unrefined cane sugar) and sesame oil. 
2. Simmer to release the aromas while you finely chop garlic, onions, and ginger root. (This time of year, use the stalk and greens on your alliums as well!).
3. Remove the spices from the pot with a slotted spoon and toss in your chopped aromatics. Pour in a little miso mixed with water if you need more liquid at this point. 
4. Cook until the mix grows tender, then start adding in your tahini, miso, and red curry pastes. Mix the miso with a little warm water before adding it – go slowly and according to what consistency you want your final curry to have. 
5. Once you’ve got a good simmer going, add in your coconut milk and again allow to reach a simmer. If you’ve got veggies that need to be cooked, add them directly to the pot (and just wait until they’re done!). 
6. Otherwise, remove curry now, and gently fold into veggies that only need slight wilting. 

You can also find the recipes for Green Garlic Spread and Curried Greens on Community Farmers Markets’ Instagram.