Written by the Ray C. Anderson Foundation Ray C. Anderson Foundation staff members recently represented all of the foundations that funded the 2024-25 Drawdown Georgia Climate Solutions & Equity Grants during a visit with the staff of Community Farmers Markets (CFM)…. Read More
Dear market community, This week is National Farmers Market Week, and we are celebrating more than fresh produce—we’re celebrating the people behind the work, and the power of community. As you know, our community is currently at risk. Federal cuts are… Read More
The MARTA Markets return for the 2024 season on June 11th with a few modifications to the schedule and fresh produce from Georgia farms. In anticipation of the 2026 World Cup, renovations have begun at Five Points… Read More
![🍄🟫🌿 Earthy Mushroom + Mint Lettuce Wraps 🍄🟫🌿
Try out this recipe curated by our Educational Chef Tatiana (@taurus.season.food) A light, earthy twist on classic lettuce wraps featuring oyster & shiitake mushrooms, cabbage and radish slaw, spring leeks, and a refreshing mint finish. Perfect for a quick, flavorful meal.
Ingredients
[The Mushroom Filling]
From Market: @patchworkcityfarms
* 8 oz (225g) Oyster mushrooms
* 4 oz (115g) Shiitake mushrooms
* 2–3 stalks Spring leeks (white & light green parts)
* 8–12 large Lettuce leaves (butter, romaine, or napa cabbage)
From Pantry:
* 2 tbsp Cooking oil
* 1 tsp Ground cumin
* 1 tsp Smoked paprika
* ½ tsp Garlic powder
* ¼ tsp Chili flakes or cayenne (adjust to taste)
* ½ tsp Dried oregano (optional)
* 1–2 tbsp Lime juice
* Salt & black pepper to taste
[The Quick-Pickled Cabbage]
From Market: @patchworkcityfarms
* 2 cups Green cabbage, thinly sliced
* 1 cup of radishes, thinly sliced
* ½ cup Fresh mint leaves, chopped
From Pantry:
* ¼ cup Rice vinegar or apple cider vinegar
* ¼ cup Warm water
* ½ tsp Salt
* 1 tsp Sugar
Instructions
* Quick-Pickle the Cabbage: In a small bowl or jar, combine thinly sliced cabbage with warm water, vinegar, salt, and sugar. Stir until dissolved, then pour over the cabbage. Let sit for 15–20 minutes while you prepare the mushrooms.
* Sauté: Heat oil in a large skillet over medium-high heat. Add leeks and sauté until soft and slightly golden (~3 minutes). Add mushrooms and cook until they release water and begin to brown (~6–8 minutes).
* Season the Filling: Sprinkle cumin, smoked paprika, garlic powder, chili flakes, and oregano over the mushrooms. Stir well and cook for another 2–3 minutes until fragrant. Remove from heat and stir in lime juice. Season with salt and pepper to taste.
* Assemble the Wraps: Arrange lettuce leaves on a serving platter. Spoon the warm mushroom mixture into each leaf. Top with drained pickled cabbage. Garnish with fresh mint.
* Serve: Enjoy immediately with extra lime wedges on the side!](https://cfmatl.org/wp-content/plugins/instagram-feed/img/placeholder.png)