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: Kohlrabi, carrots, turnips, radishes like french breakfast and watermelon, blueberries, strawberries, asparagus, peas, kale, lettuce, cabbage, bok choy, and other greens like collards, mustard greens, arugula, and rainbow chard, herbs like mint, hyssop, oregano, chives, rosemary and parsley, green onions, pea shoots and microgreens, gourmet mushrooms like chestnut, 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!
Broccoli Kohlrabi Salad Recipe:
Ingredients:
- Broccoli
- Purple kohlrabi (any color works)
- Georgia Blu Digestif (this is a vinegar; you can use any kind of vinegar or acid)
- Local honey
- Mayo
- Salt
- Sesame seeds (optional)
Directions:
- This is a short and sweet recipe but the most important thing is to cut and chop your broccoli into small pieces and slice your kohlrabi into thin pieces. This won’t be cooked down so the smaller a raw vegetable is, the more palatable!
- Chop pecans or leave whole.
- Mix together mayo, salt to your tasting, a splash of vinegar, some honey, and sesame seeds (optional).
- Thoroughly mix the ingredients together and then toss with the veggies and pecans.
Spicy Carrots and Grits Bowl Recipe:
Ingredients:
- 1 QT of GA Stone Ground grits
- 3 TBS vegan butter
- 3 QTs veggie broth
- 1 container of unsweetened @nutpods (creamer)
- 1 tub sun dried tomato cheese spread
- 1 bunch of carrots + carrot tops — chop the tops and peel then slice the carrots on a bias
- 1 bag of bok choy from , thinly chopped
- 1 bunch of garlic scapes, minced
- 1 box of microgreens
- 1 tsp of herbal vinegar
- 2 tsp of salsa macha
- 1 tsp salt
Directions:
- Boil veggie broth, add butter and stir in grits and when they are almost fully cooked add in nutpods and fold in cheese spread.
- Get a large pan hot, add two Tbs of your choice of oil and add garlic scapes and carrots.
- After 1 minute , add a tsp of salsa macha and a tsp of herbal vinegar.
- Sauté another 2 minutes and add in bok Choy. Cook another 2 minutes and turn off heat.
- Serve grits on the bottom, veggies on top, a pinch of microgreens and finish with a couple more dabs of salsa macha. Enjoy!
You can also find the recipes for Broccoli Kohlrabi Salad and Spicy Carrots and Grits Bowl on Community Farmers Markets’ Instagram.
