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, muscadine grapes, cantaloupe, tomatoes, gold and red potatoes, winter squash like spaghetti, butternut, acorn, and dumpling, peppers like bell, shishito, aji dulce, padron, and cubanelle, okra, eggplants, garlic, the last of the summer squashes, herbs like basil, thyme, rosemary, fennel, flower bouquets with dahlia, zinnia, sunflowers, etc, 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!

Butternut Squash Chili Recipe:

Ingredients:

• 1 medium sized butternut squash, halved with seeds removed 
• Handful shishito peppers, chopped 
• Handful sungold cherry tomatoes, halved 
• ¼ yellow onion, chopped 
• 2 gloves garlic, minced 
• 3 cups pinto beans, cooked
• 2 tbsp tomato paste
• 1/2 cup veggie broth
• 1 jar fire roasted salsa
• 1 tbsp sunflower oil
• 2 tsp smoked salt
• 2 tsp chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder

Directions:

1. Preheat your oven to 375° F. Oil the inside halves of the butternut and roast for 45 minutes or until soft. Allow to cool. 
2. In a large pot heat a tablespoon or two of oil. Add to the pot the minced garlic, chopped onion, halved cherries, and chopped shishitos. 
3. Cook until the onion is translucent. 
4. Puree the cooled butternut squash with the broth, tomato paste, seasonings, and salt. 
5. Add the puree, salsa, and beans to the pot. Bring up to a boil then simmer on medium low for 15 minutes. 
6. Serve warm with garnish and accompaniments of choice. This chili was topped with a cashew sour cream, sambal, and a little house pico with a side of blue corn tortilla chips.

Vegan “Scallop” Scampi Recipe:

Ingredients:

• King Trumpet Mushrooms, cut into thick coins
• 6 cloves Garlic, minced
• Herbs like thyme and parsley, minced
• Haus Seasoning to taste
• 1/4 cup Lemon juice
• 1/3 cup Olive oil or butter of choice
• 1/4 cup White Wine
• Salt and pepper

Directions:

1. Slice mushrooms into coins. Cut a criss cross pattern into each side to make a more realistic scallop texture. 
2. Heat a pan to medium high heat and dry roast your shroom scallops on each side until golden brown. Remove shroom scallops from the pan and add olive oil, garlic, herbs, and haus seasoning to the pan and cook until fragrant. Then add your lemon juice and white wine and allow it to cook down to about 1/2 the volume. 
3. Toss your mushroom scallops back into your sauce and coat well. Finish with a generous sprinkle of salt and fresh ground pepper. 
4. Make it a full meal and serve it with some pasta! Enjoy. 

You can also find the recipes for Butternut Squash Chili and Vegan “Scallop” Scampi on Community Farmers Markets’ Instagram.