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 : Peaches, plums, blueberries, blackberries, watermelons, figs, sungold and other cherry tomatoes, heirloom slicing tomatoes, cucumbers, red onions, sweet onions, green onions, gold and red potatoes, summer squash like zucchini, yellow squash, patty pans, winter squash like spaghetti, bell peppers, sweet peppers, okra, eggplant, garlic, basil, mint, parsley, hyssop, fennel, carrots, hakurei turnips, beets, arugula, kale, collards, green cabbage, flower bouquets with zinnia, sunflowers, etc, microgreens, gourmet mushrooms like oyster and lion’s mane, eggs, honey, beef, pork, chicken, duck, broths, breads, jams, ferments, 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, vinegars, hot sauce, homemade pasta and sauces, spice blends, pet treats.

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!

Garden Gazpacho Recipe:

Ingredients:

• 2 lbs mixed heirloom tomatoes
• 5 jimmy nardello peppers
• 2 Fresno peppers, seeded
• 3 cloves garlic
• 1 medium red onion
• 1 medium cucumber, peeled and seeded
• 1 spicy banana pepper, seeded
• 1 jalapeno, seeded
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cumin powder
• Juice of half a lime

Directions:

1. Remove the stems then rough chop the tomatoes.
2. Add the chopped tomatoes to a blender and pulse until liquified.
3. Rough chop the rest of the veg and add to the blender with the tomato puree.
4. Add the cumin, salt, pepper, vinegar, oil, and lime juice to the blender. Blend the ingredients into a smooth soup.
5. Refrigerate for at least an hour before serving or overnight for deeper flavor.
6. Garnish with extra tomatoes, peppers, cucumber, and a drizzle of oil if you like.

Sungold Galettes Recipe:

Ingredients:

• Sungold tomatoes
• Garlic
• Mexican mint marigold
• 1.75 cups pastry flour
• 2 sticks (vegan) butter
• Salt

Directions:

1. For your pie crust, stick to your favorite recipe, or follow this advice: chop your butter and set in the freezer for about 20 minutes.
2. In a bowl, combine your flour and a pinch of salt (not needed if you’re using salted butter), and whisk together.
3. When the butter is chilled, work it into the flour with a pinching motion with your fingers – quickly! You want the butter incorporated until it’s made pieces of butter the size of beans or peas – no more! If your butter is starting to melt or warm up at all, now’s the time to stick that bowl in the fridge for a few minutes.
4. Next, add cold water to the mixture a little bit at the time, and mix just until you get a ball of dough that sticks together but is no too moist. Think play dough.
5. *Important step* Let this chill in the fridge for at least an hour before rolling out.
6. While the dough is chilling, slice your tomatoes in half, set in a colander, and cover lightly with salt to drain. This will draw out some of the extra moisture that you don’t want in your pie crust.
7. While these drain, chop up your garlic and tear some mint (or basil, or rosemary, or whatever herb you’re feeling!).
8. Once everything’s good to go, roll out some pie crust with a little flour, and make any old loose shape – really. Galettes are lazy, open-top pies.
9. Simply place the tomatoes and garlic in the center, fold up the edges, and bake at 425 degrees for about 45 minutes, or until the crust is brown.
10. Let cool. Sprinkle with fresh herbs.

You can also find the recipes for Garden Gazpacho and Sungold Galettes on Community Farmers Markets’ Instagram.

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