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 cucumbers, zucchini, garlic, onions, cabbage, arugula, swiss chard, corn, green beans, radishes, kohlrabi, bok choy, chives, potatoes, beans, microgreens, Gourmet mushrooms (oyster, chanterelles, lion’s mane, shiitake, chanterelles), apples, plums, figs, raspberries, blueberries, 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, honey, oils, tea blends, hot sauce, vinegars, nut butters, spice blends, ghee, pickles, pasta.
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.
Butternut Squash Latkes Recipe:
Ingredients (4 servings):
- 2 cups shredded butternut squash
- ¼ cup yellow onion, minced
- 2 eggs, whisked
- 1 tbs cornstarch
- Salt & pepper to taste
- ¼ cup sunflower oil
Directions:
- Mix the shredded butternut squash and as much salt as you plan on using together in a bowl. Let it sit for 10 minutes.
- Next, wring out the liquid from the squash with a clean, dry dish towel.
- Mix the dry squash with the minced yellow onion, eggs, cornstarch & pepper together in a bowl. Check for seasoning and add more salt if needed.
- Form into 12 patties. Divide the mix into quarters and then divide each quarter into 3 balls.
- Preheat a cast iron skillet to medium high heat and once it’s warm add the oil. Place a single layer of patties in the skillet, working in batches if necessary. Fry on both sides until golden brown, about four and a half minutes each.
- Remove the patties to a paper towel lined baking tray. To serve, divide between plates and top with whichever toppings your heart desires (greek yogurt, peppers, green onions, tahini, etc.)
Blistered Shishito Peppers Recipe:
Ingredients:
- Shishito peppers
- Mayonnaise, 2 TB
- Local honey, 1/2 – 1 TB
- Sriracha sauce, 1/2 TB
- Sambal oelek chili sauce, 1 TSP
- Powdered garlic spice, 1/4 tsp
- Ground onion spice, 1/4 tsp
- Black or white sesame seeds (optional)
Directions:
- Mix all the ingredients together until smooth.
- Set your pan (preferably a cast iron) to medium and allow to heat up. Toss shishito peppers in olive oil until completely covered.
- Throw on pan and do not flip or stir until one side is blistered. Do the same for the other side. This takes only minutes, so don’t stray away from the peppers.
- Sprinkle salt to taste.
You can also find the recipes for Butternut Squash Latkes and Blistered Shishito Peppers on Community Farmers Markets’ Instagram.