Rough Draft Atlanta has partnered with the Community Farmers Market to let you know what’s in season at your local market. Each week, we’ll share a list of farm-fresh ingredients and some recipes with those ingredients you can try at home.
This week’s recommendations are here: Peaches, blueberries, tomatoes, cucumbers, summer squash, sweet onions, leeks, fennel, lettuce, carrots, hakurei and scarlet top turnips, radishes, bok choy, arugula, kale, collards, rainbow chard, cabbage, spinach, dill, coriander, parsley, microgreens, gourmet mushrooms like oysters and lionsman, breads, jams, fermented foods, pastries, GF treats, eggs, beef, pork, chicken, duck, shrimp, smoked trout and smoked salmon, pecans, honey, coffee, tea, pickles, cocktail mixers, ghee, cooking oil, vinegar, hot sauce, pasta, spice blends, pet treats, bouquets.
Atlanta nonprofit Community Farmers Markets (CFM) has been building community through farmers markets since 2011. One of the organization’s strategies to improve food access in Atlanta is to operate five outdoor farmers markets and seven farm stands at MARTA stations every week. 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!
Veggie Fried Rice Recipe:
material:
- White turnip
- Bok-choy
- Mixed vegetables (carrots, radishes)
- Cabbage, green onion
- Freshly laid eggs
- Rice (cooked and refrigerated overnight)
- Soy sauce or tamari soy sauce
- Oyster or mushroom sauce
- Rice vinegar
- garlic
- Hot Oil
- salt
direction:
- Chop the garlic as much as you like, shred the cabbage and bok choy leaves, cut the bok choy stem into pieces roughly 1 inch long, cut the turnip, radish, and carrot into different chunks for different textures, and slice the green onion.
- Scramble at least two eggs in a oiled wok or a wide oiled non-stick frying pan over medium heat for just a few seconds, then place in a bowl and set aside.
- Add the oil to a frying pan over low heat, add the garlic and fry for a few seconds, then add the larger root vegetables. Add a pinch of salt, increase the heat to high and distribute the vegetables evenly and leave for 20-30 seconds. Stir, then add the remaining vegetables and another pinch of salt, stirring occasionally until the cabbage begins to wilt.
- Push the vegetables to one side of the pan, add a little oil, and mix in the eggs and rice. Once it starts to heat up, chop the vegetables into small pieces.
- Add soy sauce, mushroom/oyster sauce if desired, stir fry until the rice has taken on colour, then add a splash of rice vinegar and stir fry again along with chopped spring onions.
Recipe for Baked Peaches with Honey Goat Cheese:
material:
- peach
- sugar
- Balsamic vinegar
- Unsalted butter
- Goat’s milk cheese
- Honey
- oregano
direction:
- Remove the seeds from the peaches.
- Make balsamic sauce by mixing balsamic vinegar and sugar in a 1:1 ratio. Reduce until it becomes syrupy.
- Heat a cast iron pan over medium heat for a few minutes, then add the unsalted butter and allow it to melt.
- Add the pitted peaches and cook until the fleshy parts are caramel brown on both sides.
- Whisk the goat cheese with about 3 tablespoons of honey.
- Make your own peach babes with a dollop of honey-drizzled goat cheese, a generous dollop of balsamic reduction and a few fresh oregano leaves.
You can also find recipes for Veggie Fried Rice and Grilled Peaches with Honey Goat Cheese on the Community Farmers Market Instagram.
