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, cucumbers, zucchini/squash, 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!
Peaches + Bok Choy Slaw Recipe:
Ingredients:
- Very ripe peaches
- Bok choy
- Sugar snap peas
- Kombucha of your choice
- 1/4 cup apple cider vinegar
- 2 tbsp (vegan) mayonnaise
- 1/2 tsp grain mustard
- Salt
- Pepper
- 1 tsp safflower oil
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
Directions:
- Roughly chop the stalks of your bok choy, and just a few greens.
- Thinly slice the peaches, and de-stem the pea pods.
- Toss these all together with your dressing ingredients – vinegar, mayo, mustard, and a touch of salt, pepper, and a splash of kombucha. Whip this and continue to season to taste.
- Dress your salad and top with seeds crisped in a sauté pan with that safflower oil and salt. The bok choy is the real star here with that sweet snap, and the peaches, if real ripe, add all that juicy goodness to the dressing when you toss it all together. Enjoy!
Couscous with Grilled Peaches Recipe:
Ingredients:
- 2 scratch & dent peaches from, cut into slices
- 1 handful of sunflower sprouts
- 1 handful of pea tendrils
- 1 handful of wood sorrel
- 1 onion scape
- 1 cup Israeli cous cous
- 2 cups veggie broth
- Handful of basil
- 1/2 cup olive oil + 3 TBS
- 4 cloves garlic, pan roasted until golden brown
- 1/4 cup walnuts, (or sunflower seeds, pine nuts, cashews) toasted with a little oil in a pan or the toaster oven
- 2 TBS nutritional yeast (or Parmesan cheese)
- Juice of 1/2 a lemon
- Salt to taste
Directions:
- Couscous: rinse couscous until water runs clear. Heat a medium sized sauce pan over medium heat and add a couple tablespoons of olive oil.
- Add couscous and toast it for about 2 minutes, stirring as you go. Slowly add veggie broth and continue stirring until all liquid is absorbed. Set aside
- For the pesto: combine walnuts, 1/2 cup olive oil, basil, pea tendrils, lemon juice, sunflower sprouts, onion scape , roasted garlic, nutritional yeast in a blender and blend until smooth. Add salt to taste.
- For the peaches: Heat a cast iron over medium heat, add 1 tbs olive oil and cook peach slices until they form a beautiful dark caramelization. Remove from heat .
- Fold your desired amount of pesto into your couscous , garnish with wood sorrel and a little pea tendril, and finally your roasted peaches. Enjoy!
You can also find the recipes for Peaches + Bok Choy Slaw and Couscous with Grilled Peaches on Community Farmers Markets’ Instagram.
