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: Apples, peaches, figs, corn, beans, tomatoes, blueberries, muscadine grapes, onions, cucumbers, zucchini, squash, melons, eggplants, peppers (sweet peppers, poblano, shishito), raspberries, arugula, beets, bok choy, lettuce/mixed greens, microgreens, green onions, gourmet mushrooms (oyster, lion’s mane, shiitake), herbs (chives, green onions, cilantro, basil, tulsi), carrots, and sweet potato greens.

Look for these specialty items: Foraged foods, pecans, smoked salmon and trout, flowers, 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!

Garden Gazpacho Recipe:

Ingredients:

• 6 large tomatoes
• 1 large or 2 small cucumber 
• 1 large green bell pepper 
• 1 medium red onion 
• 2 large cloves of garlic 
• 1/2 cup white wine vinegar with tarragon
• 1/2 cup olive oil
• Salt and pepper to taste

Directions:

1. Put your ingredients into a blender and blend until smooth. If you like texture, don’t strain, but if you don’t, do. 
2. Taste and season until it’s just right, serve and top with some basil olive oil. 
3. This recipe will make 10ish serving of Gazpacho and stores well in the fridge.

Summer Bean Salad Recipe:

Ingredients:

Salad: 

• 1 cans chickpeas, drained and rinsed
• 1 cans cannellini beans, drained and rinsed
• 3-4 cups cherry tomatoes, halved
• 1 cup diced sweet peppers 
• 1 cup diced trombocino squash
• 1 small red onion, thinly sliced
• ¼ cup fresh papalo or cilantro
• ¼ cup fresh chives, chopped
• ½ cup green onions

Dressing:

• 3-4 cloves garlic, minced
• Juice of 2 lemons (about ⅓ cup)
• 6 tbsp red wine vinegar (adds tangy depth alongside lemon)
• 6 tbsp extra virgin olive oil
• 1 tbsp lemon zest
• Salt and black pepper to taste
• Dried oregano 
• Optional) 1 tsp chili crisp 

Directions:

1. Combine both types of beans in a large bowl. 
2. Add tomatoes, bell pepper, and red onion to the bowl.
3. Make the dressing: Whisk together lemon juice, red wine vinegar, olive oil, lemon zest, garlic, salt, and pepper until emulsified. Add chili crisp if you are using. 
4. Pour dressing over salad and toss gently to coat.
5. Fold in the fresh herbs.
6. Let sit 15-20 minutes (or refrigerate up to an hour) for flavors to meld. The flavor gets better with time.

You can also find the recipes for Garden Gazpacho and Summer Bean Salad on Community Farmers Markets’ Instagram.