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: Bok choy, carrots, radishes, turnips, apples, winter squashes (pumpkins, butternut squash, candy roaster squash), kale, sweet potatoes, mandarins/satsuma oranges, arugula, eggplant, tomatoes, garlic, khlorabi, lettuce/mixed greens, potatoes, microgreens, okra, gourmet mushrooms (oyster, chanterelles, lion’s mane, shiitake, chanterelles), persimmons, herbs (parsley, chives, green onions, holy basil, basil), 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, tortillas, and apple cider.
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!
Sun in my Belly Juice Recipe:
Ingredients (for 12 oz):
- 2 satsumas, peeled and segmented
- 1 large apple, cored and sliced
- Half of one Fresno pepper (optional, but it really kicks things up a notch!)
- 1-inch fresh ginger
- ¼ inch fresh turmeric
- Fresh cracked black pepper
Directions:
- This one is simple. All you need to do is wash and cut your produce into small enough pieces to fit into the chute of your juicer, juice it, then drink immediately after adding the black pepper!
- But, if all you’ve got is a manual citrus juicer then sub the fresh apples for a third to half cup of market bought apple cider and add powdered turmeric, ginger, and hot pepper.
- No juicer of any kind? You could always add everything to a blender then strain through cheesecloth (though it is messy, and you won’t get as much juice).
- If your stomach is a little sensitive to fruit sugars, try reducing or totally removing the apple component. While this juice is best enjoyed in the moment it will keep for up to 48 hours in the fridge.
Butternut Squash Gratin Recipe:
Ingredients (2-4 servings):
- 1 tbsp unsalted butter
- ½ yellow onion, small diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 1 small butternut squash, peeled and cut into ½ inch cubes
- ¼ cup olive oil
- salt and freshly ground black pepper
- ½ cup chicken stock
- ½ cup heavy cream
- ¼ cup fresh bread crumbs (for gluten free, buy a frozen loaf and grind a few slices in the food processor)
- ½ cup grated parmesan cheese
- ½ cup grated gruyere cheese
- 1 tbs fresh parsley, chopped
Directions:
- Preheat the oven to 400˚.
- Melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until the onion softens, about 8 minutes. Add the thyme.
- Place the diced squash on a baking sheet, toss with ¼ cup olive oil, salt and pepper, and roast until tender, about 15-20 minutes. Once the squash is roasted add to the skillet. Add the chicken stock and heavy cream. Check for seasoning and adjust with salt and pepper.
- Transfer the squash to a casserole dish. Top with the bread crumbs, cheeses and parsley. Transfer to the oven and bake until golden brown, about 25 minutes. Let the gratin rest for 10 minutes before serving.
You can also find the recipes for Sun in my Belly Juice and Butternut Squash Gratin on Community Farmers Markets’ Instagram.