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 : Apples, pears, raspberries, watermelon, peppers like bell, shishito, aji dulce, padron, and cubanelle, okra, eggplants, garlic, winter squash like spaghetti, butternut, acorn, and dumpling, the last of the summer squashes, greens like kale, bok choy, napa cabbage, herbs like basil, thyme, rosemary, fennel, flower bouquets with dahlia, zinnia, sunflowers, etc, green onions, pea shoots and microgreens, gourmet mushrooms like oyster and lion’s mane, eggs, honey, beef, pork, chicken, duck, 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, 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!

Curried Squash Fritters Recipe:

Ingredients:

Fritters (yield 18 fritters):

• 2 cups spaghetti squash, roasted & cooled⁣
• 2 cups quinoa, cooked & cooled⁣
• ¾ cup rolled oats⁣
• ¾ cup greens, finely chopped (collards or kale, arugula, dandelion greens)⁣
• 1 ½ cup crumbled feta⁣
• 1 tbsp parsley, chopped ⁣
• 1 tbsp yellow curry powder⁣
• 2 tbsp preserved lemons, minced
• 3 eggs⁣
• 2 tsp salt⁣
• Freshly cracked black pepper ⁣
• Sunflower oil

Yogurt Sauce (yield 1 cup): ⁣

• 1 cup greek yogurt⁣
• ½ lemon⁣
• 1 garlic clove, minced⁣
• 1 tbsp olive oil⁣
• Salt and pepper to taste⁣

Directions:

1. Make sure to shred the spaghetti squash with a fork when removing it from the skin.
2. Place the squash in a mixing bowl along with all the other ingredients except for the olive oil. Mix well until combined.⁣
3. Heat a skillet to medium high heat and add a drizzle of sunflower oil.
4. Form the fritters into patties. Fill a ½ cup measuring scoop and then tap it into the pan, careful not to overcrowd the pan and working in batches as necessary.
5. Cook the fritter for 5 minutes on the first side, until golden brown, and then continue to cook for 4 more minutes.⁣
6. Remove the fritters from the pan, and serve along with a salad and some yogurt sauce.
7. Yogurt Sauce: Mix all ingredients in a bowl. Keep chilled until ready to serve.

Cajun Style Veggie and Grain Bowl Recipe:

Ingredients:

• Sweet peppers, sliced
• Asian eggplant (the long boys!) sliced in half longways and then sliced into bite-size segments
• Onion, sliced
• Cajun-style seasonings (you can buy it, or blend your own with smoked paprika, onion + garlic powder, dried thyme + oregano, cayenne powder, salt and pepper)
• Oil
• Hearty grain of your choice (bulgar wheat used in picture)
• Sauce: mayonnaise, sweet pickle brine + some minced pickles, horseradish mustard, cajun-style seasonings, fresh lemon for juice

Directions:

1. Preheat your oven to 425F.
2. To your sheet pan(s), add your eggplant pieces. Drizzle *generously* with oil and *generously* sprinkle over seasonings. Remember, eggplant is a sponge and wants to soak up all that flavor!
3. Toss it around a bit before placing in oven to roast for 5-6 minutes, 8 min tops before checking!
4. To another sheet pan(s), add your peppers and onions. drizzle with oil, sprinkle with salt and pepper. Toss around a bit and place in the oven with the eggplant.
5. Check your oven every 5 minutes or so and toss your roasting veg around in their sheet pans at least once. This is a good time to work on your quick-cooking grain of choice. You can also make your sauce while keeping an eye on your roasting veg and cooking grains.
6. Sauce: combine  1/4 cup mayo, splash pickle juice, 1 tbsp minced pickles, 1 tbsp mustard, 1 tbsp cajun seasonings, and 2 tbsp lemon juice. Taste and adjust as needed.  You’re looking for a creamy (not thick dip-like) zingy situation.
7. Make your bowl and serve with a little sprig of backyard herbs and extra squeeze of lemon. Store any leftovers away.

You can also find the recipes for Curried Squash Fritters and Cajun Style Veggie and Grain Bowls on Community Farmers Markets’ Instagram.

The post This week at the Farmers Market appeared first on Rough Draft Atlanta .