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: Tomatoes, peaches, corn, radishes, turnips, blueberries, kale, leeks, spring onions, cucumbers, zucchini/squash, broccolini, turnips, beets, lettuce/mixed greens, microgreens, green onions, gourmet mushrooms (oyster, lion’s mane, shiitake), herbs (parsley, chives, green onions, cilantro, basil, tulsi), carrots, plums, blackberries, raspberries, and Swiss chard.

Look for these specialty items: Foraged foods (chanterelles) pecans, smoked salmon and trout, flowers (marigolds, gladiolus, dahlias, lavender, 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!

Vegan Summer Pesto Recipe:

Ingredients:

• 2 cups fresh basil leaves, packed
• ½ cup fresh kale leaves, packed (stems removed)
• ½ cup papalo (or any other foraged herb/green)
• ⅓ cup walnuts, toasted
• 2 cloves garlic, peeled
• ½ cup nutritional yeast
• ½ tsp fine sea salt (plus more to taste)
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• ½ cup extra virgin olive oil (plus more if needed)
• Carrots + Radishes for sampling

Directions:

1. Toast Nuts: Heat a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.
2. Combine Dry Ingredients: In a food processor or blender, pulse the basil, kale, garlic, toasted nuts, nutritional yeast, salt, and pepper until coarsely chopped.
3. Emulsify: With the motor running, slowly drizzle in the olive oil through the feed tube (or use a steady hand while blending). Process until smooth but still slightly textured.
4. Finish: Stir in the lemon juice by hand with a spoon. Taste and adjust salt or lemon as needed.
5. Serve: Serve alongside raw vegetables, on pasta, in sandwiches, and more!

Fried Kohlrabi with Slaw Recipe:

Ingredients:

Fried Kohlrabi: 

• 2 small kohlrabi, peeled
• 1 cup panko breadcrumbs 
• 1 tbsp all-purpose flour 
• 1 egg + splash of milk 
• Olive oil for frying 
• Salt & black pepper to taste 

Slaw & Dressing: 

• ¼ small red cabbage, shredded
• ¼ Napa cabbage, shredded
• 2 ripe peaches, sliced or grated into thin strips
• 2 tbsp Greek yogurt 
• Juice of ½ lemon 
• 1 tsp toasted fennel seeds 
• ½ clove garlic, grated 
• 1 tbsp fresh parsley, chopped 
• Optional: Use trimmed kohlrabi leaves/shreds in the slaw 

Directions:

1. Prep: Slice kohlrabi into ½ centimeter rounds. Shred both cabbages and prepare peaches. 
2. Batter Station: Set up three bowls: Flour, whisked egg + milk, panko. Dredge each kohlrabi slice: flour → egg → panko.
3. Fry: Heat olive oil in a non-stick pan over medium-low heat. Fry slices until golden brown on both sides and tender inside (about 4-5 minutes per side). If needed, finish in a warm oven. Drain on paper towels and season immediately with salt and pepper.
4. Make Dressing: Whisk together Greek yogurt, lemon juice, grated garlic, fennel seeds, and salt and pepper.
5. Toss Slaw: In a large bowl, combine shredded red cabbage, Napa cabbage, peaches, parsley, and optional kohlrabi greens. Pour in the dressing and toss gently.
6. Plate: Spread the creamy slaw on a plate and stack the hot, crispy fried kohlrabi on top.

You can also find the recipes for Vegan Summer Pesto and Fried Kohlrabi with Slaw on Community Farmers Markets’ Instagram.