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: Sweet potatoes, turnips, radishes, apples, pears, okra, eggplant, peppers (sweet peppers, poblano, shishito), beans, persimmons,  cucumbers, zucchini, squash, melons, pumpkins, butternut squash, tan cheese, pumpkins, candy roaster squash, arugula, kale, collars, mustards, kohlrabi, okra, bok choy, lettuce/mixed greens,  microgreens, gourmet mushrooms (oyster, lion’s mane, shiitake), herbs (chives, green onions, cilantro, basil, tulsi), 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!

Vegan Pumpkin French Toast with Maple Pumpkin Drizzle Recipe:

Ingredients:

• 1 cup unsweetened plant-based milk
• ½ cup pumpkin purée (canned or homemade) 
• 2 tablespoons cornstarch
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ⅛–¼ teaspoon nutmeg
• Pinch of salt
• 8–10 slices of vegan-friendly bread (sourdough, brioche-style, or thick-cut Texas toast recommended)
• Coconut oil or neutral oil for greasing the skillet

Maple Pumpkin Drizzle:

•  ½ cup maple syrup
• 2 tablespoons pumpkin purée
• 1 tablespoon brown sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of salt
• Water (optional, for adjusting consistency)

Directions:

French Toast:

1. In a shallow bowl, whisk the cornstarch into the cold plant-based milk until completely smooth (no lumps!).
2. Stir in the pumpkin purée, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully combined and smooth.
3. Heat a large skillet or griddle over medium heat. Lightly grease with coconut oil or neutral oil.
4. Working one slice at a time, dip each bread slice into the mixture, coating both sides. Let it soak for 15–20 seconds per side to allow the batter to penetrate without making the bread soggy.
5. Place dipped slices in the heated skillet. Cook for 3–4 minutes per side, until deep golden brown and cooked through. Adjust heat if needed—too hot and the outside burns before the inside sets.
6. Transfer cooked slices to a baking sheet in a 200°F oven if cooking in batches.

Maple Pumpkin Drizzle:

1. Combine all ingredients in a small saucepan over low heat.
2. Whisk continuously until smooth and warmed through (about 3–4 minutes).
3. If the drizzle is too thick, add a splash of water until it reaches your desired pouring consistency.
4. Keep warm until ready to serve.

Sweet Potato Mash and Turnip Sauté Recipe:

Ingredients:

Cinnamon Sweet Potato Mash:

• 3 large sweet potatoes, peeled and cubed
• ½ cup unsweetened almond milk or dairy milk
• 3 tbsp butter or coconut oil
• 1 tsp ground cinnamon 
• Pinch of nutmeg 
• Salt to taste 
• Black pepper, to taste

Vinegar-Garlic Turnip Sauté:

• 3 medium turnips, scrubbed and cut into quarters 
• 1 cup turnip greens, roughly chopped
• 4 cloves garlic, thinly sliced 
• ⅓ cup apple cider vinegar 
• 3 tbsp extra virgin olive oil
• 1 tsp maple syrup 
• 1 tsp smoked paprika or For Everything spice blend (@somethingaboutspice
• Salt and black pepper, to taste
• Fresh rosemary or sage 

Directions:

Cinnamon Sweet Potato Mash:

1. Place cubed sweet potatoes in a large pot and cover with cold salted water by 1 inch.
2. Bring to a boil, reduce heat and simmer 15–20 minutes until fork-tender (a knife should slide through without resistance).
3. Drain thoroughly and return potatoes to the pot over low heat for 1 minute to evaporate excess moisture.
4. Add butter/coconut oil and let melt. Pour in warm milk gradually while mashing with a potato ricer, hand masher, or immersion blender.
5. Stir in cinnamon, vanilla extract, nutmeg, salt and pepper. Taste. It should taste slightly saltier than you’d like to eat, as the mash tempers the seasoning.
6. Keep warm covered until ready to serve.

Vinegar-Garlic Turnip Sauté:

1. Heat oil in a skillet over medium-high heat. Add turnips and cook 8–10 minutes, stirring occasionally, until golden brown and tender-crisp. Season with smoked paprika. 
2. Add the sliced garlic and cook 1 minute until fragrant and lightly golden (watch it doesn’t burn).
3. Pour in the vinegar and maple syrup – it will sizzle and steam intensely. Stir constantly for 1–2 minutes until the vinegar reduces by half and becomes slightly syrupy.
4. Toss in the turnip greens and cook 2–3 minutes until wilted but still vibrant green. Toss in fresh rosemary or sage, if using. 
5. Add salt and pepper to taste. Enjoy! 

You can also find the recipes for Vegan Pumpkin French Toast with Maple Pumpkin Drizzle and Sweet Potato Mash and Turnip Sauté on Community Farmers Markets’ Instagram.