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: peppers, eggplant, tomatoes, winter squashes (pumpkins, butternut squash, candy roaster squash), apples, beans, radishes, turnips, carrots, garlic, onions, arugula, kale, bok choy, khlorabi, lettuce, potatoes, microgreens, okra, sweet potatoes, gourmet mushrooms (oyster, chanterelles, lion’s mane, shiitake, chanterelles), pears, persimmons, herbs (basil, mint, lemon balm, wormwood, cilantro, oregano, parsley, chives, dill), and chestnuts.
Look for these specialty items: pecans, smoked salmon and trout, flowers (marigolds, sunflowers, cosmos, mixed flower bouquets), 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, and tortillas.
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!
Tom Kha Soup Recipe:
Ingredients:
- 2 cups veggie broth
- 2 cans coconut milk
- 2 TBS coconut aminos (you can also use soy sauce or liquid aminos)
- 1 large shallot or onion, diced
- 1 TBS chili garlic sauce (optional)
- 1 stalk of lemongrass, bruised with the back of a knife and cut into 1 inch pieces
- 3 one inch pieces of galangal (or ginger)
- 1/4 cup of kaffir lime leaves, stems removed or the juice of one lime
- 1 basket of green beans, cut in halves
- 1 yellow pepper, sliced
- 4 tiny sweet potatoes with skin left on, cubed
- 4 baby purple eggplants, cubed
- 2 purple daikon radish, sliced in 1/4 in half-moons
- 1 container sungold tomatoes
- Sesame pita bread
Directions:
- In a large pot, heat 1/4 a can of the coconut milk over medium heat (we are using this instead of oil!). Add shallots, lemongrass, sweet potatoes, ginger (or galangal), lime leaves (or lime juice), chili garlic sauce, and coconut aminos. Sauté, stirring consistently, for about 5 minutes.
- Add the remaining coconut milk and veggie broth. Bring it to a boil over medium-high heat, then bring it down to medium-low heat and add the green beans. Let it simmer for 5 minutes.
- Add the eggplant, pepper and daikon radish. Let it simmer for another 5 minutes.
- Add the sungold tomatoes and allow the soup to simmer for another 10-15 minutes. All the veggies should be tender, but not over or under cooked. Adding them at different times allows everything to cook for the right amount or time.
- When serving the soup, be sure not to eat the chunks of ginger, lemongrass or lime leaves, they are just for flavor. Serve with sesame pita bread and enjoy!
Moroccan Chickpea Veggie Soup Recipe (4-6 servings):
Ingredients:
- ¼ cup extra virgin olive oil
- 1 large yellow onion, small diced
- 1 large bell pepper, small diced
- 1 butternut squash, peeled and diced
- 1 bunch hakurai turnips, quartered, tops shredded
- 1 bunch kohlrabi, medium diced, tops shredded
- 4 large garlic cloves, minced
- 1 tsp ground cumin
- 1 ½ tsp smoked paprika
- ¼ tsp aleppo pepper, or substitute a pinch of cayenne
- 1 tsp ground cinnamon
- 1 26 oz package pomi crushed tomatoes
- 1 can chickpeas, drained
- 1 quart vegetable or chicken broth
- Sea salt and freshly cracked black pepper to taste
Directions:
- Heat the olive oil in a large, heavy bottomed pot. Add chopped onion and bell pepper, and cook on medium heat for 4 minutes, until the onions start to become tender. Add a pinch of salt to help the onions break down.
- Next add the root vegetables; squash, turnips and kohlrabi. Season with a little more salt. Let them cook for about 10 minutes, stirring every couple of minutes.
- Once the root vegetables begin to get tender, add the garlic and spices. Next add the tomatoes, chickpeas and vegetable broth. Simmer for 15 to 20 minutes – the vegetables should be tender.
- Mix in the shredded turnip and kohlrabi greens. Simmer for 2 minutes. Check for seasoning, and then serve hot.
You can also find the recipes for Tom Kha Soup and Moroccan Chickpea Veggie Soup on Community Farmers Markets’ Instagram.