June brings wonderful early summer produce to metro Atlanta, as well as new opportunities to connect with local food and the people who grow it.
Look for peaches, potatoes and summer squash coming in now, and in the next few weeks you can expect to find new crops of beans and tomatoes, too. This year, metro Atlanta is also enjoying a bounty of outdoor farmers markets. Here are five opening this week:
● Powder Springs Farmers Market: Open 4-8 p.m. Thursdays, starting today. Operated through a joint effort by the city of Powder Springs, the Historic Downtown Merchants Association of Powder Springs and the Powder Springs Farmers Market Advisory Committee, it is in downtown Powder Springs at 4488 Pineview Drive.
● Snellville Farmers Market: Saturday is Farmers Market Day in Snellville, as the city welcomes its new outdoor farmers market. Off to a good start with 32 vendors, the market is open 8 a.m.-noon Saturdays at 2342 Oak Road, at the intersection with U.S. 78.
● Cherokee Fresh Market: Launched over Memorial Day weekend, Cherokee Fresh Market is up and running for the season. The market runs 9 a.m.-noon. It’s supported by the Cherokee County Farm Bureau Women and held under the tent at Cagle Family Farm, 362 Stringer Road in Canton.
● Historic Downtown Canton Farmers Market: Also launching Saturday is the Canton market, held in Cannon Park near the gazebo. It starts at 8 a.m. and runs to noon.
● Lawrenceville Farmers Market: Starting Saturday, the Lawrenceville Farmers Market is open weekly from 8 a.m. to noon on the Historic Downtown Square, 185 W. Crogan St.
At local farmers markets
Arugula, asparagus, beets, bok choy, broccoli, cabbage, carrots, cucumbers, celery, collards, endive, escarole, kohlrabi, fennel, green garlic, herbs, kale, leeks, lettuce, mizuna, mustard greens, onions, peaches, potatoes, radishes, rutabaga, spinach, sugar snap peas, summer squash, sweet potatoes, Swiss chard, tomatoes, turnips, wild plum
From farther afield
Looking good: Michigan and Washington asparagus, Florida and California beans, Guatemalan blackberries, California and Southeastern blueberries, California broccoli, Florida and California cantaloupe, California carrots and corn, California and Florida eggplant, California and Texas grapefruit, California and Mexican grapes, California and Carolina greens, Arizona honeydew, Chilean and Italian kiwifruit, California oranges, Georgia and South Carolina peaches, Florida and California peppers, Washington rhubarb, California spinach, Florida and Georgia summer squash, Florida watermelon
Coming in: Southeastern blackberries, Texas cantaloupe, California cherries, Georgia eggplant, Texas honeydew, Georgia peppers, Carolina summer squash, California and Texas watermelon
Variable quality: California artichokes, Texas and Mexican beets, Mexican blackberries and cantaloupe, Florida corn, Mexican eggplant, Texas greens and oranges, Guatemalan and California peas, Florida and Mexican radishes, California and Mexican raspberries, Mexican summer squash, California strawberries, Florida and Mexican tomatoes, Mexican watermelon
Local reports and the Packer
Roasted Young Potatoes and Carrots With Mint
Hands on: 5 minutes Total time: 45 minutes Serves: 8
Cayenne pepper adds a touch of warmth, which is immediately cooled by the refreshing mint. But you can use just about any fresh herb you like in this simple side dish. Thyme, sage, basil, marjoram or parsley all work well. If you choose to use rosemary, stir it in halfway during cooking.
2 tablespoons olive oil
1 pound baby or fingerling potatoes, scrubbed
1 pound fresh carrots, greens trimmed to 1 inch
1/8 teaspoon cayenne pepper
Salt and pepper to taste
1/4 cup chopped fresh mint leaves
Preheat oven to 450 degrees. Drizzle olive oil into a 9-by-13-inch baking dish. Place potatoes and carrots in dish and stir to coat in oil. Sprinkle with cayenne pepper, salt and pepper and stir. Roast for 30 to 40 minutes, until vegetables are tender. Toss with mint leaves and adjust seasonings to taste.
Per serving: 98 calories (percent of calories from fat, 31), 2 grams protein, 16 grams carbohydrates, 3 grams fiber, 4 grams fat (trace saturated), no cholesterol, 22 milligrams sodium.
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