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, blueberries, cucumbers, sweet onions, leeks, 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!

Market Dogs Recipe:

Ingredients:

• smoked beef hotdogs
• Buns 
• Any hotdog toppings and condiments that please you: mustard, ketchup, green onions, eggs, carrots, cucumber, etc. 

Directions:

1. On high heat whether on cast iron or grill, these hotdogs are already slightly smoked but they take 4-5 minutes to cook, depending on how much blisters & char you prefer on your hotdog. Just remember to keep rolling the dogs so one “side” doesn’t burn.
2. Top with cucumber, egg, green onions, or whatever you like!

Bloomin’ Onion Recipe:

Ingredients:

• 1 medium/large Vidalia onion 
• ½ cup of milk of choice
• 1 tablespoon flax meal
• 1/3 cup whole spelt flour (all purpose wheat or gf works here too!)
• 1 tablespoon corn starch
• 1 teaspoon each of garlic powder, onion powder, sweet paprika powder, salt, and fish pepper chili powder 

Directions:

1. Take a washed Vidalia onion and chop the top of the onion off, remove the outer layer of skin, and slice off the roots. 
2. Do not chop off the root stem itself! This is what will keep the petals intact. 
3. Turn the onion over cut side down and slice down about a quarter inch away from the root through to the bottom. 
4. Repeat this all around the onion until you’ve got 12 to 16 sections. Turn over and gently spread the petals.
5. In a bowl whisk together the milk and flax meal. In another bowl mix the flour, corn starch, spices, and salt.
6. Carefully take the onion and drop it into the milk. Use a spoon to get into each groove. 
7. Remove the onion from the milk and drop it into the flour. Use another spoon to cover each petal. 
8. Repeat the milk and flour process for extra crunch. 
9. Optionally, dress the onion in breadcrumbs before baking on a sheet in a preheated oven at 425°.
10. Tent the onion in foil and bake for 7 minutes. Remove the foil and bake for 15 minutes or until completely golden brown. 
11. Remove from the oven and serve with a side of horseradish sauce.

You can also find the recipes for Market Dogs and Bloomin’ Onion at Community Farmers Markets’ Instagram.