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, arugula, spinach, strawberries, leeks, spring onions, cucumbers, zucchini/squash, broccolini, tomatoes, cauliflower, turnips, beets, lettuce/mixed greens, microgreens, green onions, gourmet mushrooms (oyster, lion’s mane, shiitake), herbs (parsley, chives, green onions, cilantro, basil, tulsi), and carrots.

Look for these specialty items: Foraged foods (chanterelles, lemon balm), 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!

Charred Coconut Braised Cabbage with Peach-Purslane Pickle Recipe:

Ingredients:

For the Braise:

• 1 head Napa cabbage, quartered
• 1 can coconut milk (full-fat)
• 6-8 garlic scapes, chopped
• 2 green onions, sliced
• Thyme sprigs
• Salt & black pepper
• Oil for charring

For the Quick Pickle:

• 1 cup purslane, finely chopped
• 2 peaches, diced
• ½ squash + ½ zucchini, finely diced
• 2 green onions, chopped
• 3-4 garlic scapes, finely chopped
• 1 medium Fennel Bulb, finely diced
• ½ cup apple cider vinegar 
• ½ cup water
• 1 tbsp sugar
• 1 tsp salt

Directions:

Braise:

1. Char cabbage wedges over open flame or in a hot skillet until blackened.
2. In a pot, add charred cabbage, oil, salt, pepper, and thyme. Cover to steam for 5 minutes.
3. Pour in coconut milk. Cover and braise on low for 10 minutes.
4. Stir in green onions and garlic scapes. Cook 2 more minutes. Keep warm.

Pickle:

1. Toss purslane, peaches, squash, zucchini, fennel, green onion, and garlic scapes into a jar.
2. Boil apple cider vinegar, water, sugar, and salt together.
3. Pour hot brine over the jar contents. Let cool (20-30 minutes)
4. Top braised cabbage with the warm pickle. Enjoy!

Summer Squash and Tomato Medley with Garlic Lime Yogurt Recipe:

Ingredients:

For the Stew: 

• 2 medium zucchini + 2 medium yellow squash, halved/diced
• 1 yellow onion, finely sliced 
• 1 pint cherry tomatoes, halved
• 2 sprigs fresh oregano + 2 sprigs fresh basil 
• 3 garlic cloves, minced/grated 
• Spices: 1 tsp cumin, 1 tsp dried oregano, ½ tsp coriander, ½ tsp red pepper flakes 
• 6 tbsp EVOO 
• 1 tbsp tomato paste, 1 cup water, juice from ½ lime, salt & pepper to taste

For the Yogurt: 

• 2 cups Greek yogurt
• 1 garlic clove
• zest + juice from ½ lime
• Salt & pepper

Directions:

1. Prep: Dice squash, slice onion, mince garlic.
2. Sear squash in 2 tbsp oil until lightly browned; set aside.
3. Caramelize onions in 2 tbsp oil until deep golden (slow & steady!).
4. Bloom spices: Push onions aside, add remaining oil + garlic + all spices. Cook 30-60 seconds until fragrant. Stir in tomato paste, cook 1 minute more.
5. Build sauce: Add tomatoes, let burst. Pour in water + lime juice. Boil, reduce heat, add oregano sprigs. Simmer 15-20 minutes covered until squash tender & sauce thickened. Return seared squash.
6. Make yogurt: Whisk all yogurt ingredients together. Cover & chill.
7. Season generously with salt, pepper, lime, and chopped basil.
8. Serve: Spread yogurt in bowl, top with medley. Enjoy!

You can also find the recipes for Charred Coconut Braised Cabbage with Peach-Purslane Pickle and Summer Squash and Tomato Medley with Garlic Lime Yogurt on Community Farmers Markets’ Instagram.