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: Carrots, turnips, radishes like french breakfast and watermelon, asparagus, strawberries, kale, cabbage, bok choy, and other greens like collards, mustard greens, arugula, and rainbow chard, herbs like mint, chamomile, oregano, chives, rosemary and cilantro, green onions, pea shoots and microgreens, gourmet mushrooms like shiitake, 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!

Tofu Banh Mi Recipe:

Ingredients:

• Pickled beets: Quick pickle some beets with apple cider vinegar along with a pinch of cumin and fennel seeds by bringing the mixture to a quick boil, then removing from the heat and allowing to sit for half an hour.
• Pickled carrots: You’ll do the same here as with the beets, but without the seeds and an addition of a pinch of salt and coconut sugar.
• Marinated tofu: Combine 1 tablespoon each of soy sauce, hoisin sauce, rice vinegar, and molasses. Cover one extra firm package of tofu cut into slabs with the marinade and refrigerate over night. When ready to use, broil or grill the tofu, basting with the remaining marinade. 
• Spicy aioli: Mix equal parts mayo of preference with sriracha.
• Chopped green onion
• Chopped green garlic
• Radish microgreens
• Cilantro sprigs
• Slices of spicy daikon fermented pickles 
• Baguette 

Directions:

Once your banh mi has been assembled (the one pictured starts with radish microgreens beneath the tofu then topped with the rest of the veg and spicy aioli on both slices of the baguette) feel free to use a sandwich press for that extra warm, crispy first bite. 

Vegetable Fritters Recipe:

Ingredients:

• 1 ½ lbs of your choice of vegetable, in this case: carrots, leeks, and asparagus
• 1 tablespoon fresh chopped herbs, re-use those carrot tops!
• Pickled red onions
• Lettuce to garnish
• ½ cup chickpea flour
• ⅛ cup water
• ½ cup parmesan (or vegan parm)
• ½ tsp salt and pepper
• 3 cloves garlic, minced
• ¼ cup oil for frying
• Sour cream to garnish

Directions:

1. Shred your vegetables with a mandolin or julienne with a knife. Then combine veggies, chickpea flour, water, herbs, cheese, salt, pepper, garlic & herbs in a large bowl and mix. 
2. Add water slowly while continuing to mix (I mixed by hand to distribute ingredients well).
3. Scoop by the tablespoon and flatten into patties by hand. 
4. Heat the oil in a shallow frying pan on medium high. Fry until golden brown on each side (about 3-4 minutes each side) 
5. Serve with sour cream or topping of your choice. 

You can also find the recipes for Tofu Banh Mi and Vegetable Fritters at Community Farmers Markets’ Instagram.

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