This week at the Farmers Market

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, winter squashes (pumpkins, butternut squash, candy roaster squash), apples, beans, radishes, turnips, carrots, kale, arugula, bok choy. eggplant, tomatoes, garlic, onions,  khlorabi, lettuce, potatoes, microgreens, okra, sweet potatoes, gourmet mushrooms (oyster, chanterelles, lion’s mane, shiitake, chanterelles), pears, 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!

Massaman Curry Recipe:

Ingredients:

• 2 tablespoons almond butter
• 1 pint shiitakes, sliced 
• 1 large head of broccoli, chopped into florets and the stem thinly sliced 
• 3 bell peppers, sliced 
• 2 sweet potatoes, diced 
• ¼ massaman paste (recipe below)
• 1 can full fat coconut milk or cream
• 1 cup vegetable stock
• ½ cup of cooked red chickpeas
• ¼ red onion, chopped small
• 1 teaspoon salt
• ½ teaspoon black pepper

Massaman Paste:

• 3-6 large dried red chillies soaked in hot water for 10 minutes then drained
• 4 cloves of garlic 
• ½ inch fresh galangal, sliced
• ½ inch fresh ginger, sliced
• ½ large stalk fresh lemongrass, sliced
• 1 tablespoon whole coriander
• 2 teaspoons cumin seed
• 2 whole cloves
• 1 teaspoon miso paste
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground cinnamon
• 1 tsp ground or grated nutmeg
• 2 tablespoons maple syrup
• 2 tablespoons soy sauce

Directions:

1. In a sauce pot add 2 tablespoons of your coconut cream and the curry paste. 
2. Fry the paste till fragrant then add in the shiitakes and cook till most of the water has been released. 
3. Add in the rest of the cream and the vegetable stock, almond butter, salt, and pepper. 
4. Bring the mix to a low boil then add the sweet potatoes and cook for about 7 minutes until almost cooked through. 
5. Add in the rest of the vegetables and cook a few more minutes till their colors are bright. Serve with rice. 

Massaman Curry:

1.  a small pan toast the coriander, cumin, clove, ginger, and galangal for 2 to 3 minutes until golden and fragrant. 
2. Add to a mortar, blender, or food processor and grind to a fine paste. Keep in the fridge for up to a week.

Fall Coconut Curry Recipe:

Ingredients:

• 1 red bell pepper
• 3 lb candy roaster squash
• 1.5 bunches of brussel sprout greens 
• 1/2 bulb of garlic, 5-6 cloves 
• Dried basil
• 3-4 tbsp Yellow Curry seasoning 
• 1 tbsp grated Ginger
• 2 tbsp cooking oil/ghee
• 2 cans coconut milk 
• Salt and pepper
• Juice of 1 lime 

Directions:

1. Gather your ingredients and prepare your veggies by washing them. Peel, de-seed, and chop your squash into cubes. Dice your red pepper. De-stem and tear your brussel leaves (similar to collard greens or kale so feel free to sub whatever). Grate garlic and ginger. 
2. Once your produce is ready, heat a stock pot over medium heat with your cooking oil. 
3. Once hot, add your garlic and ginger. Cook until aromatic, then add your curry powder and stir, cooking ~1 min until fragrant. 
4. Then add your coconut milk, bell pepper, squash, and some salt and pepper. Stir and cover with a lid, cooking for ~15 minutes, or until squash is starting to soften. 
5. Add your greens. Stir in lime and dried basil and cover to cook another 15-ish minutes. 
6. Taste and season. Serve over rice and add some chickpeas or chicken thighs for a complete meal. 

You can also find the recipes for Massaman Curry and Fall Coconut Curry on Community Farmers Markets’ Instagram.