This Week at the Farmer’s Market

This week’s edition features a recipe in time for the cold weather. The Wednesday market takes place at the Covington Trailhead from 10 a.m. til 2 p.m. The Saturday market takes place at the Covington Police Department from 8 a.m. til noon.

Happy 2018, friends! So how are you looking on the resolution front? Number One on my resolution list is staying warm. Frankie has that covered this week with a comforting smorgasbord of soups including Corn Chowder, Chicken Noodle, and Tomato Basil with either corn bread or cheesy garlic bread. The Covington Farmers’ Market is a get place to start off your “I’m on a serious diet” resolution. Hmmm, did I write that one down??? Kandy offers a plethora of lovely salads like pan seared salmon on a bed of papaya noodles, shredded cabbage salad with crunchy bits of carrot, chicken, red onion and laden with shrimp. She also plans to have chicken porridge warming on the stove. What a way to stave off Jack Frost and his minions!

Start your Saturday with one of Erika and Nathaniel’s delicious vegetable pancakes. Having learned the subtleties of this Korean delight from Dong & Xian, they serve it with the perfect dipping sauce. You can even get the mix to make your own at home.

What you need with these cooler temps is an easy-to-make, comforting winter soup made with kale, Jubilee Farms Italian sausage, and white beans (see below) served with Bear Creek Road’s focaccia bread, Windfield Farms baguette (sliced, spread with Vincent’s skordalia, and toasted) or a slice or two of Happy Flour’s Irish Soda bread lavishly spread with Mauthe’s butter, and toasted. Of course, if you prefer ready-made, Norma Jean creates several heart warming soups with seasonal ingredients that will warm you to your toes. Serve with a slice of Norma Jean’s tasty quiche.

If you have leftover turkey, a delicious turkey & andouille gumbo is not far off. La Provence has andouille sausage and if you don’t have turkey, substitute with chicken leg quarters from James. Actually, mine turns out more like a stew but delicioso none the less.

Loads of gorgeous vegetables available — one of the perks of living in a relatively warm area (yeah, I just said that, didn’t I?). Freshly-picked kale, mustard, tat soi, collards, broccoli, cabbage and more are packed with nutrition and yumminess. Nothing beats roasted veggies and Spicy Lady has herbed olive oils in which to toss said terrific veggies. Then pass in the oven and roast until done. Toss with oil of your choice and drizzle with a little of Erica’s spicy buttermilk bleu cheese sauce for a phenomenal taste. Stupendous side dish or even as a main meal. Keep in mind that Tessier Gourmet has ready-made meals available such as Creamy Cauliflower Soup, Chicken Andouille Gumbo, and the ever popular Eggplant Parmesan.

Whew! We finally made it through the holiday season and it’s time to settle back into normal life. Of course that only lasts until next Saturday when Mardi Gras season officially begins with the first parade. For the freshest vegetables and fruits, this is the place to be! I hope your New Years revelry was safe and you enjoy a very prosperous year!

White Bean, Sausage & Kale Soup

1 pound Jubilee Farms Italian Sausage (casing removed)
2 tablespoons olive oil
1 medium onion, finely chopped
1 large potato (peeled and cut into small chunks
2 cloves garlic, minced
2 bunches kale, stems removed and roughly chopped (Nick, Houston, Eddie or use tat soi from Bartlett Farms)
2 qts chicken stock (Emily’s of course)
2 (15 oz.) cans white cannelini, navy, or large butter beans
2 bay leaves
Salt and pepper

In a large pot, heat the oil, add sausage and brown, stirring to break into smaller pieces. Add onion, potatoes, bay leaves. Season generously with salt & pepper and cook until softened. Add garlic and beans and cook for another 2-3 mins. Add kale and cook until just wilted thinned your chicken broth. Cover. Simmer about 45 minutes. (It’s even better on the second day!)

Lots of love,

Charlene LeJeune

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