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: Strawberries, asparagus, broccoli, green garlic, garlic chives, leeks, fennel, brussels sprouts, lettuces, carrots, turnips, radishes, arugula, kale, collards, broccoli greens, cabbage, radicchio and other chicories, spinach, dill, cilantro, parsley, microgreens, gourmet mushrooms like oyster and lion’s mane, breads, jams, ferments, pastries, GF treats, eggs, beef, pork, chicken, duck, shrimp, smoked trout and salmon, pecans, honey, coffee, teas, pickles, cocktail mixers, ghee, cooking oils, vinegars, hot sauce, pastas, spice blends, nut butters, rice, grits, cornmeal, pet treats, flower bouquets.

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 Greens Recipe:

Ingredients:

• 1 bunch dark greens 
• 1 bunch green garlic 
• 1 bunch of green onions 
• 2 tbsp red curry paste
• 2 tbsp miso
• 2 oz ginger root
• 2 tbsp tahini
• 4 oz of coconut cream
• 1/2 tsp sesame oil
• 1 stalk lemongrass
• 1 tsp jaggery
• Dried cloves, star anise, green cardamom, black cardamom

Directions:

1. Start by placing your dried spices and chopped lemongrass in the bottom of a pot with a little water and your jaggery (unrefined cane sugar) and sesame oil. 
2. Simmer to release the aromas while you finely chop garlic, onions, and ginger root. (This time of year, use the stalk and greens on your alliums as well!).
3. Remove the spices from the pot with a slotted spoon and toss in your chopped aromatics. Pour in a little miso mixed with water if you need more liquid at this point. 
4. Cook until the mix grows tender, then start adding in your tahini, miso, and red curry pastes. I’ll typically mix my miso with a little warm water before adding it – go slowly and according to what consistency you want your final curry to have. 
5. Once you’ve got a good simmer going, add in your coconut milk and again allow to reach a simmer. If you’ve got veggies that need cooked, add them directly to the pot (and just wait until they’re done!). 
6. Otherwise, remove curry now, and gently fold into veggies that only need slight wilting. It’s a killer way to make all those extra greens into a more savory side dish than another salad.

Spring Salad with Poppyseed Dressing Recipe:

Ingredients:

Salad: 

• 1 bag Arugula
• 1 bag Lettuce mix
• 1 bag Spinach
• 1 quart Strawberries 
• 1 large bunch Asparagus 
• 1/2 cup Roasted + salted sunflower seeds
• 3” piece of grated Manchego cheese

Poppyseed Dressing:

• 1/4 cup red wine vinegar 
• 1/4 cup local honey 
• 1/2 cup olive oil
• 1 tsp poppyseeds
• 1 tsp chia seeds
• 1 tsp Dijon mustard
• Salt and pepper

Directions:

1. Emulsify dressing ingredients.
2. Chop asparagus and strawberries and add them to a large bowl along with your greens. 
3. Sprinkle in sunflower seeds and toss with enough poppyseed dressing to coat. 
4. Grate on your manchego cheese and enjoy! 

You can also find the ingredients for Curried Greens and Spring Salad with Poppyseed Dressing on Community Farmers Markets’ Instagram.