This week at the farmers market

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, muscadine grapes, watermelon, 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, butternut, acorn, and dumpling, peppers like bell, shishito, aji dulce, padron, and cubanelle, okra, eggplants, garlic, herbs like basil, mint, parsley, hyssop, and tarragon, fennel, carrots, 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!

Okra Focaccia from Community Farmers Markets (Photo courtesy CMF Instagram).
Okra Focaccia from Community Farmers Markets (Photo courtesy CMF Instagram).

Okra Focaccia Recipe:

Ingredients:

Focaccia:

  • 4 cups all purpose flour
  • 2 teaspoons salt
  • 1 packet dry active yeast
  • 2 cups lukewarm water
  • Olive oil to coat the mixing bowl and baking pan

Toppings:

  • Fresh milled salt or flaky sea salt for garnish
  • Fresh cracked pepper 
  • 1 tablespoon balsamic vinegar 
  • 1 teaspoon olive oil 8
  • 12 pieces of okra, sliced in half 
  • 8 cherry tomatoes, halved
  • ½ small onion, cut into thin rings
  • 1 sweet red pepper, cut into rings
  • 2 shishito peppers, cut into rings
  • Drizzle of olive oil for before and after baking

Directions:

  1. Into a large mixing bowl mix together the flour, yeast, salt, and water. Gently work the dough for about five minutes then coat the dough ball (it might be a little sticky) in a little oil, making sure to also oil the sides of the bowl. 
  2. Cover the bowl tightly and stick it in the fridge from 12 to 18 hours. You can also allow the dough to slowly rise for 24 hours. The longer you let it rise, the bigger the bubbles you may get. 
  3. The next day remove the dough from the fridge. Line a 9×13 baking pan in parchment or oil the bottom and sides. Preheat your oven to 425° F. 
  4. Turn over the dough into the pan and gently stretch the dough into the corners. It’s best to lift the dough from the bottom corners instead of pressing out the top. Pressing the dough will release all the precious air it’s taken on. 
  5. Place the pan somewhere slightly warm and let the dough rise for 2 to 4 hours or until doubled in size.
  6. Drizzle oil on the dough and use your clean fingers to make dimples all over. Set the dough to the side. 
  7. Into a small bowl add the okra, balsamic vinegar, and teaspoon of olive oil then toss to coat. 
  8. Gently press the okra into the dough followed by the tomatoes and the rest of your sliced veg. 
  9. Sprinkle salt and oil on top then place in the oven. Bake the focaccia for 25 to 30 minutes or until golden brown. Allow to cool before removing and slicing into the focaccia. 
  10. Finish with more salt and oil if desired.
Roasted Pepper and Fava Bean Dip from Community Farmers Markets (Photo courtesy CMF Instagram).
Roasted Pepper and Fava Bean Dip from Community Farmers Markets (Photo courtesy CMF Instagram).

Roasted Pepper and Fava Bean Dip Recipe:

Ingredients:

  • Tons of mixed peppers 
  • Garlic 
  • Onion 
  • Fresh mixed basils 
  • Dried fava beans 
  • Red chili flake 
  • Salt & pepper 

Directions:

  1. Start by soaking your fava beans, and then cook them by simmering on low until tender. You want them very tender for this dish. Let cool. 
  2. While these are cooking, clean up your peppers and remove seeds (or not, for a different texture and some more spice!). 
  3. Roast these, or cook them in a lidded pot on the range, with your garlic and onion. If you have some caramelized onions already, consider using these! 
  4. Cook until very tender. Sweet peppers will really sweeten even more in the heat, and it’ll help balance out the acid. 
  5. Once cooked, use an immersion blender to blend everything together to the taste and texture I wanted. A little red chili flake and fresh basil helped the dip come together. If you’re about heat, add in some spicy peppers. If you want a splash of lemon, maybe try that, or some zest, for a zing. The options are endless. 

You can also find the recipes for Okra Focaccia in a Community Farmers Market ebook and Roasted Pepper and Fava Bean Dip on Community Farmers Markets’ Instagram.





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