This week at the Farmers Markets

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, figs, corn, tomatoes, blueberries, kale, Swiss chard, arugula, spinach, leeks, spring onions, cucumbers, zucchini/squash/melons, plums, beets, lettuce/mixed greens, microgreens, green onions, gourmet mushrooms (oyster, lion’s mane, shiitake), herbs (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!

Fig + Tomato Pilaf Recipe:

Ingredients:

• 1½ cups Basmati rice 
• 3–4 ripe fresh figs
• 2 medium heirloom tomatoes
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• 2 tablespoons butter 
• 1 tablespoon honey 
• 3 cups vegetable or chicken broth
• Salt and black pepper to taste
• Spices: 1 tbsp of Star anise, cumin seed, bay leaves, and red pepper flakes

Directions:

1. Prepare the heirloom tomatoes: If using large heirloom tomatoes, optionally scoop out some of the seedy gel with a spoon to reduce excess moisture. Cut into 1-inch chunks and set aside.
2. Caramelize the figs: Heat 1 tablespoon of butter or oil in a medium pan over medium heat. Add the quartered figs cut-side down. Drizzle with honey and cook for 4-5 minutes until golden and caramelized on the edges. Remove and set aside.
   (Optional: You can lightly sear the heirloom tomatoes here too for 1-2 minutes per side to concentrate flavor and reduce moisture.)
3. Toast the rice: In the same pan, add the diced shallot and cook until translucent (about 3 minutes). Add the rice and stir for 2-3 minutes until the grains are lightly toasted and coated with fat.
4. Sauté aromatics: Stir in the garlic and spices, and cook for another 30 seconds until fragrant.
5. Build the pilaf: Pour in the broth and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes (or until rice is tender and liquid is mostly absorbed).
6. Fold in heirloom tomatoes: About 2-3 minutes before finishing, once the rice has absorbed most of the liquid, gently fold in the heirloom tomato chunks. Cover and let them steam briefly – they’ll warm through and soften slightly without completely breaking down.
7. Combine and finish: Remove from heat. Gently fold the caramelized figs back into the rice. Let rest for 5 minutes covered, then fluff with a fork.
8. Serve: Garnish with fresh herbs, toasted nuts, a drizzle of balsamic glaze, or crumbled cheese if desired.

Blueberry Grilled Cheese Recipe:

Ingredients:

Blueberry Compote:

• Fresh blueberries
• Honey sticks 
• Salt & garlic

Mushroom Filling:

• Chanterelle mushrooms
• Fresh basil
• Onions
• Salt
• Oil 

Assembly:

• Sourdough bread (Yahala Bread
• Garlic feta spread 

Ingredients:

1. Make the compote: Heat blueberries on medium-high until juicy. Add splash of water (bottom of pan only), salt, and garlic. Cook until thickened and deflated. Remove from heat, stir in honey, and let rest to thicken.
2. Sauté mushrooms: In a clean oiled pan, cook chopped chanterelles and onions with salt until just softened — don’t overcook.
3. Prep: Finely chop basil. Slice sourdough.
4. Grill and assemble: Spread garlic feta thick on one bread side, thin on the other. Layer mushrooms, onions, basil, and dollops of blueberry compote. Butter/oil a pan, add sandwich, and cook both sides while gently pressing down.
5. Cut diagonally and serve with a summer side.

You can also find the recipes for Fig + Tomato Pilaf and Blueberry Grilled Cheese on Community Farmers Markets’ Instagram.