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 as well as a couple of recipes including those products that you can try at home.
Here’s what we’ve got for you this week: Apples, peppers, eggplant, tomatoes okra, summer and winters squashes, melons, muscadines, figs, beans, garlic, onions, arugula, kale, potatoes, microgreens, Gourmet mushrooms (oyster, chanterelles, lion’s mane, shiitake, chanterelles), pears, cantaloupe, herbs (basil, mint, lemon balm, wormwood, cilantro, oregano, parsley, chives, dill), collards, broccoli, broccolini, cauliflower, bok choy, carrots, lettuce, 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, tortillas.
Atlanta non-profit Community Farmers Markets (CFM) has been building community through farmers markets since 2011. Operating five weekly outdoor farmers markets and seven farm stands at MARTA stations is one of the 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 you at the farmers markets.
Thai Pumpkin Curry Recipe:
Ingredients:
- fresh turmeric
- fresh ginger
- tan cheese pumpkin
- mixed kale
- onion
- wheatberries
- miso
- tamari
- sesame oil
- red chili flake
- green cardamom pod
- ground cumin
- clove
- coconut milk
- red curry paste
- kalonji
- mustard seed
- fenugreek
- your favorite sweet vinegar
- or any old vinegar and some maple syrup
Directions:
- Cook grains and set aside. Roast or sear your squash with a little sesame oil or dry.
- Then start out your curry by warming all your spices in a heavy bottomed pan or pot to release their aroma. Next add to this pot your miso and water (find a ratio that suites your taste). Let this simmer, but don’t boil if you can manage.
- Add in chopped onion and shaved ginger and turmeric. Stir in a good helping of red curry paste. Keep tasting. Add some tamari. Maybe some more miso. Slice some jalapeño and add for a kick. Keep it simmering.
- Add in your coconut milk toward the end.
- Finish with some vinegar and syrup to taste. A slow cook bring out the full character of this curry.
- Once it suits your taste, stir in kale and pour over grains and pumpkin. Serve warm, but also enjoy chilled next day. These spices will all continue to marinate!
Apple Cider Donuts Recipe:
Ingredients:
- 1 1/2 cups of apple cider
- 1 cup plus 2 tablespoons whole spelt flour (whole wheat, all purpose, or 1 to 1 GF mixes work too)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon apple pie spice
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon salt
- Cinnamon and sugar to garnish
- 1/4 cup sweetener of choice
- 1 tablespoon oil
- 1 teaspoon vanilla extract
Directions:
- In a small saucepan combine the apple cider and sweetener of choice.
- Bring to a low boil then simmer until reduced to about a cup of liquid. Allow the liquid to chill to room temperature (you can also reduce the cider the night before to go straight to mixing the next morning). Add the vanilla and oil to the reduced cider.
- Preheat your oven to 350° F and grease a donut or muffin pan.
- In another bowl add the flour, spices, baking powder and soda, along with the salt. Mix in the cider until you have a thick, but spoonable batter. Pour the batter into your greased pan and bake for 12 minutes for donuts or about 20 for muffins.
- Allow to cool once fully baked and sprinkle with cinnamon sugar if desired.
You can also find the recipes for Thai Pumpkin Curry and Apple Cider Donuts on Community Farmers Markets’ Instagram.