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, corn, melons, okra, eggplant, 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!

Long Bean and Okra Salad Recipe:

Ingredients:

• 1 carton fresh okra 
• 1 bundle of yard long beans, cut into 2-inch pieces
• ½ medium red onion, very thinly sliced
• ¼ cup fresh cilantro or papao, chopped
• 1 tbsp sesame seeds, for garnish 
• 3 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tsp honey 
• ½ tsp tamari
• 1 tsp fresh ginger
• ½–1 tsp chili crisp 
• 1½ tsp toasted sesame oil
• 3 tbsp avocado oil 
• 1–2 tbsp water, to adjust consistency
• Pinch of black pepper
• Black and white sesame seeds (for garnish) 

Directions:

1. Trim the stem ends from the okra and trim the ends off the yard long beans.
2. Thinly slice the red onion and submerge in ice water for 10 minutes. This mellows the bite and keeps it crisp.
3. Blanch the yard long beans first. Bring a large pot of salted water to a boil. Add the beans and cook for 3–4 minutes until bright green but still tender-crisp. Remove with a slotted spoon.
4. Blanch the okra next. Add the okra to the boiling water and cook for just 2–3 minutes. Remove with a slotted spoon. 
5. Shock in an ice bath. Immediately plunge both vegetables into a bowl of ice water to stop the cooking. This locks in that brilliant green color. 
6. Make the dressing. In a small bowl, whisk the rice vinegar, lime juice, honey, tamari, grated ginger, and chili sauce. Slowly drizzle in both oils while whisking continuously to create a light emulsion.
7. Once cooled, slice the okra diagonally into coins for easy eating.
8. In a large bowl, combine the blanched okra, yard long beans, and drained red onion. Pour the dressing over the vegetables and toss gently but thoroughly until evenly coated.
9. Garnish and serve. Top with sesame seeds, toasted nuts, and fresh herbs.

Okra, Mushroom + Pepper Fajitas Recipe:

Ingredients:

Fajitas:

• 2 large king oyster mushrooms, shredded into long, thin pieces
• 2 tbsp olive oil (divided use)
• 1 medium onion, sliced into long strips
• 2-3 medium sweet peppers (red, yellow, or orange), sliced into long strips
• 1 carton fresh okra (about 10–12 pods), sliced into long strips
• 2-3 cloves garlic, minced
• 8–10 small flour or corn tortillas, for serving
• Fresh chives, chopped, for garnish

Marinade:

• Juice of 2 limes (about ⅓ cup)
• 1½ tbsp tamari
• ½ cup water
• 1 tsp olive oil
• 1 tsp brown sugar
• ½ tsp garlic powder
• Paprika, cumin, oregano, and red pepper flakes, to taste
• Salt, to taste

Directions:

1. Shred the king oyster mushrooms into long, thin pieces.
2. Prepare the marinade. Whisk together the lime juice, tamari, water, 1 tsp olive oil, brown sugar, garlic powder, paprika, cumin, oregano, red pepper flakes, and salt. Pour over the shredded mushrooms and let marinate for 15–20 minutes.
3. While the mushrooms marinate, slice the onions, peppers, and okra into long strips.
4. Caramelize the onions. Heat 1 tbsp of olive oil in a pan over medium-high heat. Add the onions and sauté until caramelized.
5. Add the garlic and sauté until aromatic.
6. Cook the peppers and okra. Sauté until browned or to your desired texture.
7. Add the mushrooms and remaining sauce. Cook until the mushrooms reach your desired texture.
8. Serve on top of tortillas, or with tortilla chips.
9. (Optional) Top with a fresh peach and corn salsa!

You can also find the recipes for Long Bean and Okra Salad and Okra, Mushroom + Pepper Fajitas at Community Farmers Markets’ Instagram.