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, corn, 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!

Glazed Leeks with Summer Fruit + Corn Salad Recipe:

Ingredients:

• 4–6 large leeks (white & light green parts only)
• Mixed fresh herbs: cilantro, parsley, garlic chives, green onions
• 3 tbsp olive oil 
• 2 tbsp duck sauce (or oyster sauce) 
• 1 tbsp Sherry vinegar
• Salt & black pepper 
• 2 plums
• 2 peaches
• 1 cup fresh corn kernels, grilled off the cob 
• 1 small onion, diced 
• 1 tbsp Gochujang sauce 
• Juice of 1 fresh lemon 

Directions:

1. Prep: Trim leeks where white meets green. Slice into 1-inch pieces. Soak in water, agitate vigorously to clean layers, then drain. Dice fruits and chop all herbs.
2. Sear Leeks: Heat oil in a pan over medium heat. Stand leeks vertically in the pan. Cook 5 minutes until golden on bottom.
3. Flip & Steam: Turn leeks to stand on other end. Add half the herbs, duck sauce, sherry vinegar, salt, and pepper. Add a splash of water, cover immediately, and steam 10 minutes until tender.
4. Make Salad: In a bowl, combine diced plums, peaches, grilled corn, optional onion, and remaining herbs. Stir in Gochujang, lemon juice, salt, and pepper.
5. Assemble: Arrange warm leeks on a plate. Top generously with the cool, zesty fruit and corn mixture.

Corn Fritters with Peach Salsa Recipe:

Ingredients:

For the Fritters: 

• 1 cup chickpea flour 
• 1½ cups fresh or frozen corn kernels
• ½ cup crumbled feta cheese 
• 2 large eggs
• ¼ cup milk or plant-based alternative
• 2 scallions, thinly sliced 
• 1 clove garlic, minced 
• ½ tsp ground cumin, paprika, coriander
• 1 tsp baking powder 
• Salt & black pepper to taste 
• Olive oil or butter for frying

For the Peach Salsa: 

• 2 ripe peaches, diced
• 1 tbsp lime juice 
• ½ cup fresh cilantro, chopped 
• 2 tbsp lemon basil, torn
• ¼ cup red onion, finely diced
• 1 tbsp honey 
• Pinch of sea salt

Directions:

1. Prepare the salsa: In a medium bowl, gently toss the diced peaches, lime juice, cilantro, lemon basil, red onion, honey, and a pinch of salt. Set aside to let the flavors meld.
2. Mix the batter: In a large bowl, whisk together the chickpea flour, eggs, and milk until smooth. Stir in the corn kernels, feta, scallions, garlic, cilantro, cumin, salt, and pepper. The mixture should be thick but scoop-able.
3. Fry the fritters: Heat a generous amount of oil in a non-stick skillet over medium heat. Scoop ¼-cup portions of the batter into the pan, flattening them slightly with the back of the spoon.
4. Cook for 3–4 minutes per side until deep golden brown and crispy on the edges. Be careful not to crowd the pan.
5. Transfer cooked fritters to a plate lined with paper towels. Serve immediately while hot, topped generously with the peach salsa.

You can also find the recipes for Glazed Leeks with Summer Fruit + Corn Salad and Corn Fritters with Peach Salsa on Community Farmers Markets’ Instagram.