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, cauliflower, green garlic, garlic chives, leeks, fennel, brussels sprouts, lettuces, carrots, turnips, radishes, arugula, kale, collards, broccoli greens, cabbage, 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!

Strawberry Salsa Recipe:

Ingredients:

• Juice and zest of 1 lime
• ~1 tsp of local honey
• 1 small red onion
• 1 jalapeño, seeded
• 1/2 bunch of cilantro 
• 1 quart of strawberries 
• Pink salt & black pepper

Directions:

1. Chop onion, jalapeño, cilantro, and strawberries. 
2. Use a large bowl to mix your lime juice and zest with honey, salt and pepper. 
3. Once mixed, fold in your chopped ingredients and serve immediately or store in the fridge. 

Buffalo Cauliflower Recipe:

Ingredients:

• 3 cups cauliflower broken into drumette style pieces
• 1 teaspoon ground palermo pepper 
• 1 1/2 cups milk of choice (water will work as well)
• 1 1/2 cups gluten free flour mix (wheat works well as does rice or chickpea flour)
• 2 teaspoons salt
• 1 teaspoon each garlic and onion powder

Sauce: 

• 4 tablespoons Fresno chili sauce
• 2 tablespoons butter or oil or choice
• 1 tablespoon maple syrup

Ranch Dip:

• 2 cups milk or yogurt of your choice
• 1/2 cup sunflower seeds
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/4 cup chopped dill 
• 1/4 cup chopped parsley
• 1 chopped green onion 
• 1 tablespoon chopped garlic chives

Directions:

1. Preheat your oven to 450. If your oven runs hot 425 will work. 
2. Into a bowl or blender whisk together the milk, flour, salt, and spices into a thick pancake batter like consistency. Coat each cauliflower drum generously then shake off any excess. 
3. Once all the cauliflower has been batter dipped transfer them over to a baking sheet either lined with parchment paper (this works best for extra crispy wings) or that has been greased. 
4. Bake the cauliflower for 15 minutes then flip the pieces and bake 10 minutes more. 
5. If you’d like to toss them in a sauce, baste each piece then bake them off an additional 5 minutes. Serve with carrots and celery.
6. Include a side of ranch dip for another level of deliciousness. For the ranch dip: To a blender add the milk/yogurt, sunflower seeds, apple cider vinegar, and salt. Blend till completely smooth. 
7. Transfer the mix to a small bowl and fold in the chopped herbs. Enjoy chilled.

Both recipes for Strawberry Salsa and Buffalo Cauliflower can also be found on Community Farmers Markets’ Instagram.