At this week’s farmers market

Rough Draft Atlanta partners with community farmers markets to let you know what’s in season at your local market. Every week, we’ll share a list of fresh farm produce and some recipes with products you can try at home.

Here’s what we’re introducing this week: Strawberries, asparagus, broccoli, green garlic, chives, green onions, fennel, Brussels sprouts, lettuce, carrots, turnips, radish, arugula, kale, collards, broccoli greens, cabbage, chicory such as radicchio, spinach, dill, cilantro, parsley. , microgreens, gourmet mushrooms such as oysters and lion’s mane, breads, jams, fermented foods, pastries, GF sweets, eggs, beef, pork, chicken, duck, shrimp, smoked trout and salmon, pecans, honey , coffee, tea, pickles, cocktail mixers, ghee, cooking oil, vinegar, hot sauce, pasta, spice blends, nut butters, rice, grits, cornmeal, pet treats, flower bouquets.

Atlanta’s nonprofit Community Farmers Market (CFM) has been building community through farmers markets since 2011. Operating five weekly outdoor farmers markets and seven farm stands at his MARTA stations is one of the strategies the organization uses to address food access in Atlanta. CFM also offers community education programs, financial incentives to make local food more affordable, and professional development for small businesses. See you at the farmers market!

Curry green recipe:

material:

• 1 bunch dark green
• 1 bunch of green garlic
• 1 bunch of green onions
• 2 tablespoons red curry paste
• 2 tablespoons miso
• 2 ounces ginger root
• 2 tablespoons tahini
• coconut cream 4 oz
• 1/2 teaspoon sesame oil
• 1 stalk of lemongrass
• 1 teaspoon jaggery
• Dried cloves, star anise, green cardamom, black cardamom

direction:

1. First, put the dried spices and chopped lemongrass in the bottom of a pot, along with a little water, jaggery (unrefined sugar) and sesame oil.
2. Finely chop the garlic, onion, and ginger and boil until fragrant. (Also use allium stems and leaves this time of year!)
3. Remove the spices from the pot with a slotted spoon and add the chopped aromatics. If you need more liquid at this point, pour in some miso mixed with water.
4. Cook until the mix is ​​soft and begin adding the tahini, miso, and red curry paste. I usually mix it with a little warm water before adding the miso. Mix slowly depending on the consistency you want for the final curry.
5. Once it has boiled down enough, add the coconut milk and bring it to a boil again. If you have vegetables that need cooking, add them directly to the pot (wait until they’re done!).
6. Otherwise, remove the curry immediately and gently stir in any vegetables that only need to wilt slightly. It’s a great way to turn all your extra veggies into a side dish that tastes better than a salad.

Spring salad recipe with poppy seed dressing:

material:

salad:

• 1 bag of arugula
• 1 bag of lettuce mix
• 1 bag of spinach
• 1 quart strawberries
• 1 large bunch of asparagus
• 1/2 cup roasted + salted sunflower seeds
• 3-inch piece grated manchego cheese

Poppy seed dressing:

• 1/4 cup red wine vinegar
• 1/4 cup local honey
• 1/2 cup olive oil
• 1 teaspoon poppy seeds
• 1 teaspoon chia seeds
• 1 teaspoon Dijon mustard
• salt and pepper

direction:

1. Emulsify the dressing ingredients.
2. Chop the asparagus and strawberries and add to a large bowl with the vegetables.
3. Scatter over the sunflower seeds and drizzle with the poppy seed dressing.
4. Serve with grated manchego cheese.

You can also find ingredients for Spring Salad with Curry Greens and Poppy Seed Dressing on Community Farmers Market’s Instagram.