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: Peaches, strawberries, blueberries, green onions, sweet onions, leeks, celery, fennel, lettuces, carrots, hakurei and scarlet top turnips, radishes, bok choy, arugula, kale, collards, rainbow chard, 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, 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!

Pecan Meat Nachos with Strawberry Turnip Salsa Recipe:

Ingredients:

For Pecan Meat:

• 1 lb Pecans, soaked for 3 hours or overnight 
• Spring Onion, Green Garlic, minced 
• 2 tbsp tomato paste
• 2-3 tbsp seasoning of your choice – chef used New Mexico Mole and Chili Bang
• 2-3 tbsp coconut oil
• Salt optional and to taste

For Salsa:

• Strawberries, chopped
• Turnip (hakurei or scarlet work!) chopped small 
• Green Garlic, minced whites (save the greens for another use)
• Spring Onion, minced whites and/or thinly sliced greens
• Fresh cilantro, chopped 
• Fresh Lime, for juice, to taste
• Salt to taste

Directions:

1. Drain pecans. Put in food processor/blender, process until crumbly like ground beef. Make sure you don’t over-process. 
2. Bring a pan to medium high heat, add oil and onions. When onions are soft, add in garlic, tomato paste, pecan crumbles, and seasonings. Stir! Taste and adjust seasoning, add more oil or liquid if want for texture. 
3. This mixture can be stored in fridge for 5 days. 
4. For the Salsa: no measurements, as the sizes of these veggies vary greatly, so trust your tastebuds and adjust literally any ingredient amount to your liking! Salsa gets better with time, store in the fridge for a few days max. 

Microgreen Pesto with Israeli Couscous and Roasted Peaches Recipe:

Ingredients:

• 2 scratch & dent peaches, cut into slices
• 1 handful of sunflower sprouts
• 1 handful of pea tendrils
• 1 handful of wood sorrel
• 1 onion scape 
• 1 cup Israeli couscous
• 2 cups veg broth
• Handful of basil 
• 1/2 cup olive oil + 3 TBS
• 4 cloves garlic, pan roasted until golden brown
• 1/4 cup walnuts, (or sunflower seeds, pine nuts, cashews) toasted with a little oil in a pan or the toaster oven
• 2 TBS nutritional yeast (or Parmesan cheese)
• Juice of 1/2 a lemon 
• Salt to taste

Directions:

1. Couscous: rinse couscous until water runs clear. Heat a medium sized sauce pan over medium heat and add a couple tablespoons of olive oil. 
2. Add cous cous and toast it for about 2 mins, stirring as you go. Slowly add veg brother and continue stirring until all liquid is absorbed. Set aside
3. For the pesto: combine walnuts, 1/2 cup olive oil, basil, pea tendrils, lemon juice, sunflower sprouts, onion scape , roasted garlic, nutritional yeast in a blender and blend until smooth. Add salt to taste.
4. For the peaches: Heat a cast iron over medium heat, add 1 tbs olive oil and cook peach slices until they form a beautiful dark caramelization. Remove from heat .
5. PUT IT TOGETHER: Fold your desired amount of pesto into your couscous, garnish with wood sorrel and a little pea tendril, and finally your roasted peaches. 

You can also find the recipes for Pecan Meat Nachos with Strawberry Turnip Salsa and Microgreen Pesto with Israeli Couscous and Roasted Peaches on the Community Farmers Markets’ Instagram.