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, blueberries, kale, Swiss chard, broccolini, arugula, spinach, strawberries, asparagus, leeks, spring onions, bok choy, green garlic, 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), 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!

Tri-Berry Humble Crumble Recipe:

Ingredients (Serves 7-10):

• Mulberries
• Strawberries
• Blueberries
• Cornmeal
• All purpose flour 
• Baking powder
• Rolled oats (optional)
• Corn starch
• Coconut sugar (or any sugar, can even combine sugars together)
• Butter
• Ginger root

Directions:

1. First, move 1.5 sticks of butter from fridge to freezer and leave in for 15 minutes. Preheat oven to 375 degrees F. 
2. Next, you’ll need 3-4 cups of all 3 berries combined. Thoroughly wash your berries. For detail cleaning, soak your berries in water with a good splash of vinegar and have it sit for 1-2 minutes, then strain water and leave aside to dry. 
3. In large bowl, combine 1 c of flour, 1/2 c cornmeal, 2 tsp baking powder, 1 c coconut sugar, 2 tsp grated ginger, 3/4 c oats. 
4. Take cold butter out and grate or thinly slice and add to flour mixture. You don’t want the butter to melt, so use a fork to smush and mix the butter in with the flour mixture. 
5. Once the butter has started to clump, use your hands to incorporate any excess flour. This mixture should be dry and crumbly. Grab a handful of it and give it a squeeze, the flour-butter mixture should smush together. 
6. Head back to your berries and grate in 2 tsp ginger, then toss in with a sprinkle of sugar to loosely cover, and a good sprinkling of cornstarch. 
7. Pull out a 8-10” cast iron or a med sized casserole dish and start patting down the crumble mixture with your fingers to make around a 1” crust on the bottom of dish. Toss in berries and spread out evenly. Grab handful of the crumble mixture, squeeze it, then crumble on top of the berries making different sized crumbles. 
8. Move inside oven and it should be ready in 40-45 minutes. 

Crustless Grit Blueberry Pie Recipe:

Ingredients:

• 1 cup water
• 1/8 teaspoon salt
• 1/2 cup grits 
• 1/2 cup butter, cubed
• 1/2 pound purple sweet potato
• 1/4 cup sugar
• 1/2 cup brown sugar
• 2 tablespoons gluten free all-purpose flour
• 3 large eggs
• 1/4 cup oat milk
• 1 teaspoon vanilla extract
• 1 pint blueberries
• 1 tablespoon honey 

Directions:

1. You can dehydrate your blueberries, or you can buy them already in bloob-raisin form if the low and slow cooking isn’t your jam. 
2. If you’re dehydrating them, toss the pint with about a tablespoon of honey and cook at 200 for almost four and a half hours. Store them in my fridge overnight in an airtight container. 
3. For the pie, cook your grits with the salt, brown sugar, and white sugar. 
4. Roast your sweet potato until soft, allow to cool some, then blend it with your oat milk. 
5. Mix these two and stir in butter then let it cool before adding your eggs. Once they’re all good to mix, combine remaining ingredients. 
6. Stir in everything else then pour everything into your cask iron (or other vessel of choice) and put your bloob-raisins on top. Cook at 325 for 20-35 minutes until center of pie is set. 
7. Remove from oven and allow to cool at room temperature then slice that bad boy up and garnish with blueberries. 

You can also find the recipes for Tri-Berry Humble Crumble and Crustless Grit Blueberry Pie on Community Farmers Markets’ Instagram.