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: Peaches, figs, blueberries, blackberries, plums, melons, green beans, potatoes, tomatoes, cucumbers, sweet corn, kale, lettuce, cabbage, bok choy, greens like collards, mustard greens, spinach, okra, arugula and rainbow chard, summer squash, zucchini, fennel, kohlrabi, carrots, beets, hot, shishito, and banana peppers, turnips, radishes like french breakfast and watermelon, herbs like mint, dill, chives, parsley, and thyme, garlic, garlic scapes, green garlic, bulb and green onions, microgreens, cut and edible flowers, gourmet mushrooms like king oyster and shiitake, chicken, duck, and quail eggs, beef, fish, pork, chicken, duck, sausages, bacon, charcuterie, cheese, raw milk, yogurt, broths, breads, jams, ferments, fresh juices, pastries and sweet treats including gluten-free options, smoked trout and salmon, raw and flavored pecans, honey, coffee, teas, pickles, cocktail mixers, ghee, cooking oils, vinegar, hot sauce, homemade pasta and sauces, spice blends, pet treats.

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!

This week, Community Farmers Markets is hosting a special tomato celebration at Oakhurst Farmers Market on July 19. Tomato Day will feature themed demos, vendor specials, a tomato salsa contest, live music, and more. You can find more information and RSVP online.

Sungold Galettes Recipe:

Ingredients:

• Sungold tomatoes
• Garlic 
• Mexican mint marigold 
• 1.75 cups pastry flour 
• 2 sticks (vegan) butter 
• salt 

Directions:

1. For your pie crust, stick to your favorite recipe, or follow this advice: chop your butter and set in the freezer for about 20 minutes. In a bowl, combine your flour and a pinch of salt (not needed if you’re using salted butter), and whisk together. 
2. When the butter is chilled, work it into the flour with a pinching motion with your fingers – quickly! You want the butter incorporated until it’s made pieces of butter the size of beans or peas – no more! If your butter is starting to melt or warm up at all, now’s the time to stick that bowl in the fridge for a few minutes. 
3. Next, add cold water to the mixture a little bit at the time, and mix just until you get a ball of dough that sticks together but not too moist. Think play dough. 
4. *Important step:* Let this chill in the fridge for at least an hour before rolling out.
5. While the dough is chilling, slice your tomatoes in half, set in a colander, and cover lightly with salt to drain. This will draw out some of the extra moisture that you don’t want in your pie crust. 
6. While these drain, chop up your garlic and tear some mint (or basil, or rosemary, or whatever herb you’re feeling!).
7. Once everything’s good to go, roll out some pie crust with a little flour, and make any old loose shape – really. Galettes are lazy, open-top pies. Simply place the tomatoes and garlic in the center, fold up the edges, and bake at 425 degrees for about 45 minutes, or until the crust is brown. 
8. Let cool. Sprinkle with fresh herbs. Enjoy!

Laotian-Style Cucumber Salad Recipe:

Ingredients:

• 1 med cucumber
• 8-12 black cherry and sungold tomatoes 
• 2-3 Thai chili peppers
• 1/2 tbsp fish sauce
• 1/8 tsp shrimp paste
• 1/2 tsp paedak (unfiltered, fermented fish sauce)
• 1/4 lime slice
• 1/2 tbsp palm sugar or any sugar
• 1 clove garlic
• 1/4 slice lime
• 1/2 tsp salt

Directions:

1. Be mindful of where your fingers are placed and start chopping your cucumbers, or use a peeler to get the same julienne shave. Once you get down to the seeds, rough chop the cucumber in large pieces. Set aside. 
2. Toss in garlic and de-stemmed peppers and a pinch of salt into your mortar and gently pound until ingredients are smushed and muddled together. Be light but firm when pounding the ingredients as you do not want that fiery sting of the peppers to catch your eyes. Look away or wear protective eye gear if you need to! 
3. Cut all or most of your cherry tomatoes in half, toss in mortar, gently pound until smushed and juicy. 
4. Add fish sauce, unfiltered fish sauce (paedak), shrimp paste, sugar, squeeze of lime, and salt. Stir and grind with your pestle gently until wet and dry ingredients are thoroughly mixed. 
5. Add cucumber and start pounding and mixing with a spoon and pestle until sauce completely covers the cucumber and you have thum mak thang! 
6. This dish is traditionally eaten by hand with sticky rice called Khao Niew, and is often times served alongside something savory and grilled, but you can just as happily eat this alone with a fork.

You can also find the recipes for Sungold Galettes and Laotian-Style Cucumber Salad on Community Farmers Markets’ Instagram.