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: Radishes, kale, collards, Swiss chard, broccolini, arugula, spinach, strawberries, bok choy, Brussel sprouts, cauliflower, turnips, beets, khlorabi, lettuce/mixed greens, microgreens, green onions, gourmet mushrooms (oyster, lion’s mane, shiitake), herbs (parsley, chives, green onions, cilantro, dill, rosemary), ginger, turmeric, and carrots.

Look for these specialty items: Pecans, smoked salmon and trout, flowers (tulips, mixed flower bouquets), 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!

Kale Pesto Recipe:

Ingredients:

• 1 bunch mizuna 
• 1 bunch of green garlic
• 1 bunch of radishes
• 6 oz dried green split peas (big handful)
• 3 oz sunflower seeds (small handful)
• 3 tbsp lemon juice
• 1 tbsp toasted sesame oil (optional)
• Salt & pepper to taste 

Directions:

1. Cook split peas until tender (about 1 hour if dried – about 30 minutes if soaked first), and set aside to cool. 
2. Mash peas, sunflower seeds, and a few heads of green garlic together until you’ve got a thick spread. 
3. Coarsely chop mizuna and add the greens as well as lemon juice and spices to the spread until you feel it’s got the right consistency.

Spring Vegetable Gyoza Recipe:

Ingredients:

• 1 bunch red curly kale
• 1 bunch purple sweet potatoes 
• 1 bunch of green garlic with the tops
• 1 package gyoza wrappers
• 2 oz ginger root 
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• 1 tsp ground turmeric 
• 2 tbsp white sesame seeds 
• 2 tbsp black sesame seeds 

Directions:

1. Start by chopping up all your veggies and place them in a pot over medium heat. Stir in 1 tbsp soy sauce, a dash of sesame oil, and your spices. Add a little water to keep the veggies from sticking to the bottom. 
2. You’ll want to cook just for 6-8 minutes until the mix is mostly cooked (it will finish cooking when you steam the dumplings), then remove from heat. 
3. Prepare the dumpling wrappers by gently separating a few at a time. Holding the wrapper in the palm of your hand, spoon out a tsp of your mix into the center of the wrapper. Then with a finger dipped in water, wet the edges of the wrapper around the filling. The gluten will act as glue as you fold the wrapper. 
4. The trick to the next step is to pleat only one side of the wrapper. This will give you a nice flat bottom where the dumpling can sit to sear. But really, have fun with your folds – it doesn’t have to be fancy. 
5. Once you’ve got 6-10 gyoza ready, place them in a pan brushed with sesame oil at medium heat. 
6. Once you’ve got a nice sear on the bottom (1 min), pour in just enough water to come about a third of the way up each dumpling. Place a lid on the pan and let them steam for 5-6 minutes or until the wrapper turns translucent. 
7. By now the water should have evaporated. Remove cover, add a touch more sesame oil, and let them fry until you’ve got a golden brown, crisp bottom. 
8. You’re set! Serve with soy sauce or a peanut glaze, or anything your heart desires! 

You can also find the recipes for Kale Pesto and Spring Vegetable Gyoza at Community Farmers Markets’ Instagram.