Good afternoon, friends! It’s Tuesday again and time to start planning your journey into the world of deliciousness at the Covington Farmers’ Market. And, OH! what a lunch you will have with crunchy eggrolls, chicken salad wraps, pulled pork, and chicken tamales from which to choose plus a refreshing cup of jasmine tea or tangy lemonade. Don’t forget to pick up your fresh veggies. Peppers are perfect to stuff with a little pulled pork and bake. Even if you only have a little pork left, you can jambalaya-it-up with a little cooked rice, chopped yellow squash and chopped tomatoes. Banish those annoying allergies or nasty summer cold with Samantha’s Elderberry Syrup. Peruse Richard’s table of fragrant soaps and lotions. Oh, don’t worry, guys, he’s got manly stuff, too.
Saturday, lovely Saturday, will be another great market day with the vibrant tunes of Olga Wilhelmine shooting out from the gazebo. So grab your iced latte from Coast Roast and join in the fun. Dee Oos of Crescent City Cannery will sample Bloody Marys using all of her wonderful pickled veggies.
From my vantage point over by the cooking tent, I get a fair view of Bardwell’s table with those long lovely cucuzzas. So what exactly do you do with them? I searched the net and found a delicious stew that seems very easy to make. Start with a pound of ground beef (Farmhouse Dairy, Jubilee Farms). Brown the ground beef, drain and set aside. Sauté 1 chopped red onion, 2-3 chopped celery ribs, a cup and a half of sliced carrots, and 4-5 finely chopped garlic toes in a tablespoon of oil. Spicy Lady has a nice selection of oils. Once the onion is translucent, add 3 cups chopped and seeded tomatoes and 1 cucuzza peeled and cut into cubes plus 1 bay leaf, 1 tsp dried thyme, and 6 cups water. Salt and pepper to taste, bring to a boil and simmer, uncovered, for about 45 minutes. Hmmm. I’m thinking Italian sausage would be real nice in this dish as well.
I was looking through my recipes and I saw a photo of a spiral ratatouille dish that looked wonderful. You’ll need 1 large red pepper or 2-3 smaller ones, 2 small zucchini, 2 small yellow squash, 1 eggplant (about as round as the squashes), fresh oregano and thyme from Alton, some goat cheese from Farmhouse Dairy, and a jar of my Simply pasta sauce. Slice your veggies into equal thicknesses so they cook evenly. Pour the jar of Simply sauce into a baking dish, add a few leaves of oregano and thyme, and crumble some of the goat cheese on top of that. Then lay the sliced veggies around the baking dish in a spiral alternating eggplant, zucchini, yellow squash, bell pepper. Top with the rest of the goat cheese and bake at 375 till golden brown and tender.
There’s lots more waiting for you at the market – brightly colored flowers and green plants, freshly baked breads (which will going magnificently with the above recipes), a cookie selection to delight the most discriminating tastebud (especially mine), your friendly faces, laughing children, the scent of herbal soap wafting on the breeze along with Tabasco’s endearing cock-a-doodle-doo. See ya there!
Lots of love
Abundant Life Kitchen
The Covington Farmers’ Market is open each Wednesday, rain or shine, from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire and every Saturday from 8a.m. to 12p.m. on the side lawn of the Covington Police Station, 609 N. Columbia St. Call (985) 892-1873 for information or visit www.covingtonfarmersmarket.org