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, beans, tomatoes, blueberries, muscadine grapes, kale, Swiss chard,  onions, cucumbers, zucchini, squash, melons, eggplants, peppers (sweet peppers, poblano, shishito), arugula, 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, 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!

Creamy Corn + Poblano Pepper Orzo Recipe:

Ingredients:

Orzo & Sauce Base: 

• 1 cup orzo pasta 
• 2 cups fresh corn kernels 
• 1 cup of chanterelle mushrooms, diced 
• 1 medium poblano pepper 
• 2 cloves garlic, finely minced
• 1 small shallot or red onion, finely diced 
• ½ cup goat cheese
• 2 tbsp unsalted butter 
• 2½ cups vegetable broth 
• Salt and freshly cracked black pepper to taste

Topping: 

• 1 cup Sungold tomatoes, halved
• ¼ cup fresh basil leaves, torn just before serving
• Flaky sea salt 
• Drizzle of good olive oil

Directions:

1. Char the poblano over a gas burner until skin is blistered and blackened (5–7 minutes). Steam covered for 10 minutes, then peel, seed, and dice.
2. In a large skillet, melt 1 tbsp butter. Sauté shallot or onion until translucent (~3 min). Add garlic for 30 seconds. Add mushrooms until they are browned and the water is cooked out, then toast 1 cup orzo until nutty and golden-edged.
3. Add corn and poblano, stir 2 minutes. Pour in 2½ cups vegetable broth, bring to simmer, cover, and cook 12–14 minutes, stirring every 3–4 minutes until creamy.
4. Remove from heat. Stir in remaining 1 tbsp butter, cream (if using), and ¼ cup cheese. Let sit 1–2 minutes for silky sauce. Season generously.
5. Plate in shallow bowls. Top with halved Sungold tomatoes, torn basil, remaining cheese, flaky sea salt, and olive oil drizzle.

Okra and Pepper Stew with White Rice Recipe:

Ingredients:

The Stew: 

• 2 tbsp cooking oil 
• 1 medium red onion, diced
• 2 sweet bell peppers, sliced into strips
• 3 cloves garlic, minced 
• 1 lb fresh okra, sliced into ½-inch rounds 
• 3 heirloom tomatoes, cut into large chunks
• 1–2 tsp Indian spice blend (Rasa Mala)
• 1 tsp apple cider vinegar (ACV) 
• Salt and black pepper to taste

The Rice: 

• 1 cup basmati rice 
• 2 tbsp unsalted butter 
• 1 whole bay leaf 
• 2 cups water (or broth for extra flavor) 
• ½ tsp salt

Directions:

1. Rinse basmati rice under cold water until water runs clear. In a medium saucepan, combine rice, water, butter, bay leaf, and salt. Bring to a boil, reduce to low heat, cover, and simmer for 15–18 minutes until tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with fork before serving. [InstantPot version: cook on high pressure setting for 5 minutes. Leave 10 minutes to cool and depressurize.) 
2. In a large skillet or Dutch oven, heat oil over medium heat. Add red onion and bell peppers, sauté for 5–7 minutes until softened and lightly caramelized.
3. Add garlic and cook 30 seconds until fragrant. Stir in sliced okra and continue cooking 3–4 minutes until okra begins to soften.
4. Fold in heirloom tomato chunks and Indian spice blend. Cook 2–3 minutes until tomatoes begin to break down and release juices.
5. Stir in apple cider vinegar. Season with salt and pepper to taste. Simmer uncovered for 5 minutes until stew reaches desired consistency (okra should be tender but not mushy).
6. Serve stew hot over beds of fluffy basmati rice.

You can also find the recipes for Creamy Corn + Poblano Pepper Orzo and Okra and Pepper Stew with White Rice on Community Farmers Markets’ Instagram.