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: Peppers, eggplant, tomatoes, okra, summer and winter squashes, melons, muscadines, figs, garlic, onions, arugula, corn, green beans, chives, potatoes, beans, microgreens, gourmet mushrooms (oyster, chanterelles, lion’s mane, shiitake, chanterelles), apples, pears, raspberries, cantaloupe, okra, herbs (basil, mint, lemon balm, wormwood, cilantro, oregano, parsley, dill), 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.
Savory Summer Porridge Recipe:
Ingredients:
- sweet corn
- heirloom tomatoes
- red okra
- shishito peppers
- purple bell peppers
- various eggplants
- kale or collards (some dark green)
- Mexican mint marigold
- za’atar spice blend
- red lentils
- green split peas
Directions:
- First, soak your lentils and split peas (together or separately), for at least two hours, or until they’re fully saturated (they’ll about double in size).
- Then cook these down on medium-low together with corn and chopped tomato, and a little salt, just until everything is tender and a little mushy.
- Meanwhile, slice your eggplant and peppers and place together into a dry cast iron skillet. On high heat, blister these for just a few minutes and then remove from heat.
- Cut your greens into ribbons and cook/sauté either dry or with a touch of oil in the cast iron, and remove from heat quickly.
- Season both the greens and the lentil/pea porridge with salt and za’atar, to taste. Serve your porridge warm, topped with peppers, eggplants, greens, and then sliced raw okra and the Mexican mint marigold. Enjoy!
Caramelized Tomato Enchiladas Recipe:
Ingredients:
Sauce:
- 1 cup cherry tomatoes
- 1 cup heirloom tomatoes (any variety)
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 jalapeño pepper, seeds removed and diced
- 1/2 cup vegetable broth
- Salt to taste
- 1 tablespoon olive oil
Enchilada Filling:
- 2 fingerling potatoes, diced into small cubes
- 1 small zucchini, diced
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon smoked paprika
- Salt to taste
- 2 tablespoons olive oil
Pickled Purple Beans:
- 1 cup purple beans, trimmed and halved
- 1/4 cup tarragon vinegar
- 2 tablespoons garlic-infused honey
- 1/4 cup coconut water
- 1/2 teaspoon salt
Assembly and Garnish:
- Corn street tacos (mini tortillas)
- Green onions, sliced
Directions:
Sauce:
- Heat olive oil in a skillet over medium heat. Add the cherry tomatoes, heirloom tomatoes, garlic, onion, and jalapeño pepper to the skillet.
- Sauté for about 8-10 minutes, stirring occasionally, until the tomatoes are caramelized and softened.
- Transfer the mixture to a blender or food processor. Add the vegetable broth and a pinch of salt. Blend until smooth.
Enchilada Filling:
- Heat olive oil in the same skillet over medium heat. Add the diced fingerling potatoes and cook until they start to soften, about 5 minutes.
- Add the diced zucchini and cook for another 3-4 minutes until the vegetables are tender.
- Sprinkle the Chinese five-spice powder, smoked paprika, and salt over the vegetables. Stir well to coat the vegetables with the spices.
- Cook for an additional 2 minutes to allow the flavors to meld. Remove the filling from the heat and set it aside.
Pickled Purple Beans:
- In a small saucepan, combine the tarragon vinegar, garlic-infused honey, coconut water, and salt.
- Bring the mixture to a simmer over low heat, stirring until the honey is fully dissolved.
- Add the purple beans and simmer for about 5 minutes until they are slightly tender. Remove from heat and let the pickling liquid cool completely.
You can also find the recipes for Savory Summer Porridge and Caramelized Tomato Enchiladas at Community Farmers Markets’ Instagram.