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 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: Radishes, carrots, turnips, asparagus, strawberries, apples, bok choy, spinach, cabbage, and other greens like collards, lettuce, arugula, and rainbow chard, cauliflower, broccoli, herbs like tarragon, oregano, chives, rosemary, dill, and cilantro, green onions, pea shoots and microgreens, gourmet mushrooms like chestnut, pink oyster, and lion’s mane, chicken, duck, and quail eggs, beef, pork, chicken, duck, sausages, bacon, charcuterie, cheese, raw milk, broths, breads, jams, ferments, fresh juices, pastries and sweet treats including gluten-free options, smoked trout and salmon, raw and flavored pecans, honey, coffee, teas, pickles, cocktail mixers, ghee, cooking oils, vinegar, hot sauce, homemade pasta and sauces, spice blends, pet treats, plant starts.

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!

Vegetarian Gyoza Recipe:

Ingredients:

• 1 bunch red curly kale
• 1 bunch purple sweet potatoes 
• 1 bunch of green garlic with the tops
• 1 package gyoza wrappers
• 2 oz ginger root
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 tbsp white sesame seeds
• 2 tbsp black sesame seeds 

Directions:

1. Start by chopping up all your vegetables and place them in a pot over medium heat. 
2. Stir in 1 tbsp soy sauce, a dash of sesame oil, and your spices. Add a little water to keep vegetables from sticking to the bottom. 
3. You’ll want to cook just for 6-8 minutes until the mix is mostly cooked (it will finish cooking when you steam the dumplings), then remove from heat. 
4. Prepare the dumpling wrappers by gently separating a few at a time. Holding the wrapper in the palm of your hand, spoon out a tsp of your mix into the center of the wrapper. Then with a finger dipped in water, wet the edges of the wrapper around the filling. The gluten will act as glue as you fold the wrapper. 
5. The trick to the next step is to pleat only one side of the wrapper – this will give you a nice flat bottom where the dumpling can sit to sear. But really, have fun with your folds – it doesn’t have to be fancy. 
6. Once you’ve got 6-10 gyoza ready, place them in a pan brushed with sesame oil, at medium heat. Once you’ve got a nice sear on the bottom (1 min), pour in just enough water to come about a third way up each dumpling. 
7. Place a lid on the pan and let them steam for 5-6 minutes or until the wrapper turns translucent. By now the water should have evaporated. 
8. Remove cover, add a touch more sesame oil, and let then fry until you’ve got a golden brown, crisp bottom. 
9. You’re set! Serve with soy sauce or a peanut glaze, or anything your heart desires. 

Spring Pesto Recipe:

Ingredients:

• 1 bunch mizuna
• 1 bunch of green garlic 
• 1 bunch of radishes 
• 6 oz dried green split peas (big handful)
• 3 oz sunflower seeds (small handful)
• 3 tbsp lemon juice
• 1 tbsp toasted sesame oil (optional)
• Salt and pepper to taste

Directions:

1. Cook split peas until tender (about 1hr if dried – about 30min if soaked first), and set aside to cool. 
2. Mash peas, sunflower seeds, and a few heads of green garlic together until you’ve got a thick spread. 
3. Coarsely chop mizuna and add the greens as well as lemon juice and spices to the spread until you feel it’s got the right consistency. 
4. Enjoy! You can spread on a piece of bread, use as a pasta sauce, or as a salad dressing. 

You can also find the recipes for vegetarian gyoza and spring pesto at Community Farmers Markets Instagram.