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, collards, mustards, kohlrabi, 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!
Ratatouille Toast & Cucumber Feta Salad Recipe:
Ingredients:
Ratatouille:
- 1 eggplant, chopped (salt lightly to draw out bitterness)
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 2 bell peppers, chopped
- 1 onion, chopped
- 2 clove garlic, minced
- 4 roma tomatoes, chopped
- 2 tbsp olive oil, or more to taste
- Salt & pepper
- Italian herb blend (basil, rosemary, oregano, thyme), to taste
Salad:
- 1 cucumber, chopped
- ½ onion, sliced thin
- ½ cup crumbled feta
- 2 tbsp olive oil
- 2 tbsp fresh lemon
- Salt & pepper to taste
Toast:
- Sourdough bread, sliced
- Olive oil
- Salt & pepper (optional)
Directions:
Ratatouille:
- Heat olive oil in a large, high rimmed pan, medium heat. Add eggplant and cook down for 5-10 minutes. Then add the onion and bell pepper, cook down another 5 minutes. Add squash, minced garlic, chopped tomatoes, and seasonings.
- Simmer on medium low (the tomatoes will break down and make it juicy!) for 15-20 minutes or until all veggies are soft. Season more to taste and serve!
Salad:
- Combine all ingredients in a bowl, toss well.
- Season to taste and serve!
Toast:
- Preheat oven to 350F.
- Brush bread slices with olive oil season with salt and pepper if desired
- Bake on sheet tray until toasted, about 10 minutes
Persimmon Oatmeal Pecan Crumble Recipe:
Ingredients:
Filling:
- 1 pound fuyu persimmons
- ⅓ cup honey
- 3 tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp salt
Topping:
- 1 cup old fashioned rolled oats
- ½ cup almond flour
- ⅓ cup chopped pecans
- ⅓ cup lightly packed brown sugar
- 1 tsp ground ginger
- ½ tsp salt
- 4 tbsp butter, melted.
- 3 tbsp greek yogurt
- More Greek yogurt and maple syrup to serve
Directions:
- Preheat the oven to 350.
- Quarter the persimmons then slice them and mix with the honey, cornstarch, cinnamon and salt. Place in a 9 by 9 baking dish.
- Next mix together all the topping ingredients, and distribute evenly on top of the filling.
- Place the baking dish on a baking tray, place in the oven and bake for 25 minutes, then rotate the tray and bake for another 2 minutes. The top should be lightly golden and the edges should be bubbling.
- Let it rest for 5 to 10 minutes, then serve with some greek yogurt with maple syrup drizzled on top.
You can also find the recipes for Ratatouille Toast & Cucumber Feta Salad and Persimmon Oatmeal Pecan Crumble on Community Farmers Markets’ Instagram.
