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: Strawberries, green garlic, leeks, fennel, brussels sprouts, lettuces, carrots, rutabaga, 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!

Strawberry Stovetop Cobbler from Community Farmers Markets (Courtesy CMF Instagram).
Strawberry Stovetop Cobbler from Community Farmers Markets (Courtesy CMF Instagram).

Strawberry Stovetop Cobbler Recipe:


  • 2 quarts of strawberries 
  • 1 bunch of micro beet greens 
  • 1 bag Sunbutter Cacao granola 
  • 1 tbsp sunflower oil
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 2 tbsp maple syrup
  • 1/2 tsp pink salt
  • 1 1/2 cups water
  • 1 tbsp tapioca flour (or starch of choice)


  1. In a large pot, add oil (just enough to cover the bottom of the pot), strawberries, spices, maple syrup, salt, and water. 
  2. Simmer at medium heat, covered, for 7-10 minutes, or until the fruit begins to soften. 
  3. In a a small bowl add a few tablespoons of water with your tapioca starch and blend to create a slurry. 
  4. Reduce heat, and cook on low, folding in the beet microgreens. 
  5. After a few more minutes, stir in tapioca slurry and let rest for five minutes (cobbler will thicken as you let it sit). 
  6. Top with granola and serve warm! Maybe top with ice cream. 
Veggie Gyoza from Community Farmers Market (Courtesy CMF Instagram).
Veggie Gyoza from Community Farmers Market (Courtesy CMF Instagram).

Veggie Gyoza Recipe:


  • 1 bunch red curly kale 
  • 1 bunch purple sweet potatoes 
  • 1 bunch of green garlic with the tops 
  • 1 package gyoza wrappers (50ct) 
  • 2 oz ginger root
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds 


  1. Start by chopping up all your veggies and place them in a pot over medium heat. Stir in 1 tbsp soy sauce, a dash of sesame oil, and your spices. Add a little water to keep veggies from sticking to the bottom. 
  2. You’ll want to cook just for 6-8 minutes until the mix is mostly cooked (it will finish cooking when you steam the dumplings), then remove from heat. 
  3. Prepare the dumpling wrappers by gently separating a few at a time. Holding the wrapper in the palm of your hand, spoon out a tsp of your mix into the center of the wrapper. Then with a finger dipped in water, wet the edges of the wrapper around the filling. The gluten will act as glue as you fold the wrapper. 
  4. The trick to the next step is to pleat only one side of the wrapper – this will give you a nice flat bottom where the dumpling can sit to sear. But really, have fun with your folds – it doesn’t have to be fancy. 
  5. Once you’ve got 6-10 gyoza ready, place them in a pan brushed with sesame oil, at medium heat. Once you’ve got a nice sear on the bottom (1 min), pour in just enough water to come about a third way up each dumpling. Place a lid on the pan and let them steam for 5-6 minutes or until the wrapper turns translucent. 
  6. By now the water should have evaporated. Remove cover, add a touch more sesame oil, and let then fry until you’ve got a golden brown, crisp bottom. 
  7. You’re set! Serve with soy sauce or a peanut glaze, or anything your heart desires. 

You can also find the recipes for Strawberry Stovetop Cobbler and Veggie Gyoza on Community Farmers Markets’ Instagram.

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