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: Peaches, blueberries, tomatoes, cucumbers, summer squash, sweet onions, leeks, fennel, lettuces, carrots, hakurei and scarlet top turnips, radishes, bok choy, arugula, kale, collards, rainbow chard, cabbage, spinach, dill, cilantro, parsley, microgreens, gourmet mushrooms like oyster and lion’s mane, breads, jams, ferments, pastries, GF treats, eggs, beef, pork, chicken, duck, shrimp, smoked trout and salmon, pecans, honey, coffee, teas, pickles, cocktail mixers, ghee, cooking oils, vinegars, hot sauce, pastas, spice blends, pet treats, flower bouquets.
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!
Veggie Fried Rice Recipe:
Ingredients:
- Hakurei turnips
- Bok choy
- Vegetable medley (carrots, radishes)
- Cabbage, green onions
- Farm eggs
- Rice (cooked and refrigerated overnight)
- Soy or tamari sauce
- Oyster or mushroom sauce
- Rice vinegar
- Garlic
- Any high heat oil
- Salt
Directions:
- Chop as much garlic as you like. Slice cabbage and leafy part of bok choy into ribbons, chop bok choy stem into roughly 1” pieces. Cut turnips, radishes, and carrots into larger and smaller pieces for a variety of texture, and slice green onions.
- Scramble minimum 2 eggs and using a well oiled wok or well oiled non stick wide pan. Scramble in medium heat, which will take merely seconds, then toss into a bowl and set aside.
- Turn heat on med low, oil pan well and toss in garlic and cook for a few seconds before tossing in your larger pieces of root vegetables. Add a pinch of salt, then turn heat up to high and let vegetables sit evenly spread out for 20-30 seconds. Stir, then toss in the rest of the vegetables with another pinch of salt, stir here and there just until the cabbage starts to wilt.
- Push all vegetables to one side of the pan, add a dash more oil, then toss in your eggs and rice. Break into pieces as it starts to heat up.
- Add soy sauce and mushroom/oyster sauce to your liking, stir until rice is colored in the sauce, then add just a few splashes of rice vinegar and give another stir with the chopped green onions.
Grilled Peaches with Honey Goat Cheese Recipe:
Ingredients:
- Peaches
- Sugar
- Balsamic vinegar
- Unsalted butter
- Goat cheese
- Honey
- Oregano
Directions:
- Pit your peaches.
- Make your balsamic reduction with 1:1 ratio of sugar and balsamic vinegar. Cook until it’s a nice syrupy consistency.
- Heat your cast iron on medium heat for a few minutes before adding your unsalted butter then let it melt.
- Put your pitted peaches in and cook until both fleshy sides are a caramelized brown.
- Whip up your goat cheese with about 3 tablespoons of honey.
- Build your peach babies with a dollar of honeyed goat cheese and a good dose of the balsamic reduction and a few leaves of fresh oregano.
You can also find the recipes for Veggie Fried Rice and Grilled Peaches with Honey Goat Cheese on Community Farmers Markets’ Instagram.