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, brocollini, 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!

Spring Market Pickles Recipe:

Ingredients:

• Softer veggies (yellow summer squash, zucchini, onion, green tomato) 
• Tougher veggies (beet, kohlrabi, carrot, radish) 
• Garlic
• Ginger 
• Vinegar (apple cider or white wine) 
• Salt 
• Sugar 
• Mixed pickling spices (these come in blends, or use a mix of bay leaves, peppercorns, coriander, clove, mustard seeds, dill seed, chili, cardamom, etc.) 

Directions:

1. Using equal parts water and vinegar, bring a pot of pickling liquid to a boil. 
2. Add in your various spices and a few tablespoons each of sugar and salt. Cook your sliced veggies in the pot. That’s it!

Carrot + White Bean Dip Recipe:

Ingredients:

• 1 cup chopped carrots 
• 1 each golden and green zucchini, sliced 
• 3 cups cooked or two 14 oz cans, drained white northern beans (reserve the liquid)
• 2 tablespoons avocado oil (olive oil will work as well)
• 2 tablespoons apple cider vinegar 
• 2 teaspoons salt
• 3 teaspoons smoked paprika powder
• 2 teaspoons chili powder
• 2 teaspoons cinnamon powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne (optional)
• 1 teaspoon maple syrup (optional)
• 2 teaspoons cumin seed

Directions:

1. In a dry cast iron pan lightly toast the cumin seeds for a minute or two until fragrant and golden. Then remove from the heat and add to a food processor or blender. 
2. In the same dry cast iron pan. add your chopped carrots and cook until slightly charred on each side. Add to the food processor or blender. 
3. Add in your white northern beans to the food processor. Add in your spices, salt, and vinegar. 
4. Blend on low while drizzling in the oil and reserved liquid from the beans if needed, a tablespoon at a time. 
5. Taste and adjust seasonings. If you feel the carrots are not sweet enough add the maple syrup. 

You can also find the recipes for Spring Market Pickles and Carrot + White Bean Dip on Community Farmers Markets’ Instagram.