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: Peaches, radishes, turnips, blueberries, kale, Swiss chard, broccolini, arugula, spinach, strawberries, 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!

Spring Grits Bowl Recipe:

Ingredients:

• Turnip greens 
• Kohlrabi greens 
• Radish pods 
• Broccolini 
• Green garlic 
• Spring onion 
• Pecans 
• Coarse ground grits
• White wine 
• Salt 
• Pepper 
• Safflower oil 

Directions:

1. Start by cooking down a healthy handful of chopped garlic and onion with a touch of oil and a half cup of wine. Keep a lid on and keep the heat low to get these alliums caramelized. 
2. Add in your dry grits, stir to avoid burning, and roast the grits for a minute or two with the cooked down garlic and onion. 
3. Add water until covered, and keep an eye on how quickly your grits are absorbing it. Start salting to taste now, or use veggie stock. Add white wine as you add water. 
4. Once you’ve got your grits going, chop up all your veggies and cook down with a bit of oil in a sauté pan or skillet. Set these aside once they take on that vibrant green hue from the heat. 
5. Toast your pecans in the same skillet with a little oil and salt – don’t let these burn, or they’ll grow ferociously bitter! Plate and serve, and season to taste! .

Seared Turnips with Chimichurri Recipe:

Ingredients:

• Parsley
• Cilantro 
• Turnips 
• Sneaky Heat Pecans 
• Olive oil
• Red wine vinegar
• 2 cloves of Garlic, grated
• Salt and pepper 

Directions:

1. Finely chop parsley and cilantro. 
2. Put in a jar with garlic, 1/2 cup olive oil and 1/4 cup of red wine vinegar, plus a pinch of salt and pepper. If you like heat, feel free to add some chili flakes to your recipe. Stir it all up and get started on your turnips. 
3. Heat a pan on medium high. Wash turnips and slice them into wedges. Put a small amount of oil in the pan and then place your turnips in on one side until golden brown, and then flip to the next side until golden brown (4-5 minutes per side). 
4. Remove from skillet and salt your turnips. Top with Chimichurri and a sneaky heat chopped pecan crumble for some spicy crunch. Enjoy!

You can also find the recipes for Spring Grits Bowl and Seared Turnips with Chimichurri on Community Farmers Markets’ Instagram.