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 farm-fresh ingredients along with a few recipes featuring produce you can try at home.

Here’s what we have for you this week: The peaches are coming!!! Strawberries, blueberries, asparagus, garlic scapes, green onions, sweet onions, leeks, celery, fennel, lettuces, carrots, turnips, radishes, bok choy, arugula, kale, collard greens, rainbow chard, cabbage , spinach, dill, coriander, parsley, microgreens, gourmet mushrooms such as oyster mushrooms and lion’s mane, breads, jams, ferments, pastries, GF delicacies, eggs, beef, pork, chicken, duck, shrimp, smoked trout and salmon, pecans, honey, coffee, teas, pickles, cocktail mixers, ghee, cooking oils, vinegars, hot sauce, pastes, spice blends, pet treats, flower bouquets.

Community Farmers Markets (CFM), an Atlanta nonprofit, has been building community through farmers’ markets since 2011. Operating five weekly outdoor farmers’ markets and seven farm stands at MARTA stations is l one of the strategies through which the organization addresses access to food in Atlanta. CFM also offers educational programs in the community, financial incentives to make local food more affordable, and professional development for small businesses. See you at the farmers’ markets!

Spring roll recipe with strawberry and ginger compote:

Ingredients:

• 1 bag of spring greens
• 1 sachet of sunflower pea shoots
• Mint bag
• Quarter strawberries
• Rice paper
• Rice noodles
• Fresh ginger root
• blood orange
• Vanilla extract
• Sugar
• Salt

Directions:

1. Boil enough water to cover the rice vermicelli. Once boiling, add the noodles and stir every 30 seconds or so as the rice noodles will stick together.
2. Once the noodles are tender, pour them into a colander and immediately rinse with plenty of cold water until they are no longer hot. Put aside.
3. Make way for the compote! Cut the strawberries into halves or quarters, depending on the size of the strawberry. You want distinctive bits in the sauce.
4. Grate 1 tablespoon of ginger. Cut the blood orange in half. Mix the strawberries and grated ginger in a saucepan and squeeze in all the blood orange as well. Add 1/4 C of sugar to the pan.
5. Turn the heat to medium and stir once. Let sit until it begins to sizzle, about 1 minute, and stir again. Do this intermittently until the liquid from the strawberries becomes muddy, but there are still a few pieces of strawberries remaining.
6. Turn off the heat, add a pinch of salt and 1 TSPN of vanilla extract. Let the compote cool. Put aside.
7. Remove any pan or plate (with sides) larger than the width of the rice paper. Pour in enough water to submerge the rice paper. Warm, lukewarm water works best. Submerge the paper and leave it there for a few seconds.
8. Carefully remove the rice paper and spread it on a flat surface. You want to work fairly quickly for the following steps, as the paper gets progressively stickier as you work.
9. Add the rice noodles, pea shoots, greens and mint to the center. Gently grab the bottom of the paper, pull it up and tuck it under the ingredients, then fold in the sides and roll it up.
10. Use the compote as a dip or drizzle over it.

Sautéed asparagus recipe:

Ingredients:

• Asparagus
• Oil
• Salt and pepper

Directions:

1. Preparation: Check the woody ends – save any ends you can break off for another use (stock! purees! compost!). Cut into 1 to 2 inch lengths. Cut the thicker ends shorter and the narrow, pointy ends longer.
2. Add 1 tablespoon of oil to a frying pan or wok, bring to medium-high heat. Add the asparagus, season with a pinch of salt and pepper. Add enough asparagus to cover the bottom of the pan and then you’re good to go! Sauté for about 5 minutes, depending on the thickness and temperature of your stems. Make sure your asparagus turns bright green then tender to your liking.
3. Serve it! It doesn’t need fancy toppings, but they sure take these flavorful tender spears to the next level. You can also incorporate it into pasta, risotto, salads or mash to make a delicious spring soup.

You can also find the recipes for Spring Rolls with Strawberry Ginger Compote and Sautéed Asparagus on the Community Farmers Markets Instagram.