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:  Sweet potatoes, turnips, radishes, apples, pears, okra, eggplant, peppers (sweet peppers, poblano, shishito), beans, persimmons,  cucumbers, zucchini, squash, melons, pumpkins, butternut squash, tan cheese pumpkins, candy roaster squash, arugula, kale, collards, mustards, kohlrabi, beets, bok choy, lettuce/mixed greens,  microgreens, gourmet mushrooms (oyster, lion’s mane, shiitake), herbs (chives, green onions, cilantro, basil, tulsi), and sweet potato greens.

Look for these specialty items: Foraged foods, pecans, smoked salmon and trout, flowers, plant starts, 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, apple cider, and bone broth.

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!

Pumpkin Curry Soup Recipe:

Ingredients:

• 4 cups pumpkin purée 
• 3 tbsp kitchari spice blend 
• 1 large onion, finely diced
• 3 cloves garlic, minced 
• 1½ inch fresh ginger, finely chopped
• 1 inch fresh turmeric, finely chopped 
• 1 bulb fennel, finely chopped
• 1 pint sunchokes, diced 
• 10 kale leaves, remove stems and chop finely 
• 2 tsp cilantro
• 5-6 cups vegetable or chicken broth (adjust for preferred thickness)
• 1 tbsp maple syrup
• Juice of 1 lime
• 2 cans coconut milk
• Salt + pepper, to taste

Directions:

1. Heat oil in a large pot and cook the onion until soft, about five minutes. Add the garlic, ginger and fennel and stir for one minute, until fragrant.
2. Toast the spices. Add the curry spice blend straight into the pot and stir constantly for 30 seconds to bloom the spices (this unlocks their essential oils and intensifies the flavor!)
3. Pour in the pumpkin purée, coconut milk and broth, then whisk to combine. Bring to a gentle boil, and add the sunchokes. Reduce to a simmer. Cook 15–20 minutes to let the flavors meld and for the sunchokes to soften. 
4. Remove from the heat and stir in the kale, lime juice and maple syrup. Taste and adjust salt or heat. Blend the mixture with an immersion blender or a standard blender.
5. Ladle into bowls and top each with a generous helping of cilantro, sesame seeds, pepitas, or whatever you would like! Enjoy!

Sesame Harvest Bruschetta Recipe:

Ingredients:

Harvest Topping: 

• 2 medium apples
• 3–4 mini sweet peppers
• ¼ yellow onion 
• 2 green onions 
• 2 tbsp fresh mint, finely chopped

Sesame Dressing: 

• 2 tbsp coconut aminos 
• 1 tbsp sesame oil 
• 1 tbsp fresh lemon juice 
• 1–2 tsp agave, to taste 
• 1 small garlic clove, finely minced 
• Freshly cracked black pepper, to taste

Assembly: 

• 1 loaf sourdough bread, sliced
• Balsamic Vinegar & Grilled Onion Hummus 
• Olive or avocado oil, for toasting 
• Sesame seeds, optional

Directions:

1. Finely dice the apples, sweet peppers and yellow onion so everything is roughly the same size. Thinly slice the green onions and add everything to a large bowl.
2. Make the sesame dressing: Whisk together the coconut aminos, sesame oil, lemon juice, agave, minced garlic and black pepper. Taste and adjust as needed — you want a balance of savory, slightly sweet and tangy.
3. Pour the sesame dressing over the apple and vegetable mixture and toss until evenly coated. Fold in the fresh mint just before serving to keep it bright and fresh.
4. Lightly brush the sourdough slices with olive or avocado oil and toast until golden and crisp around the edges.
5. Spread each piece of toasted sourdough with a thin layer of balsamic vinegar and grilled onion hummus. Spoon the sesame harvest mixture generously over the top.
6. Top with sesame seeds, if desired, and serve immediately. Enjoy!

You can also find the recipes for Pumpkin Curry Soup and Sesame Harvest Bruschetta at Community Farmers Markets’ Instagram.

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