Category Archives: Farmers Market Recipes

Recipes inspired by fresh, seasonal ingredients found at the Covington Farmers Market

Farmers Market Recipes Local Events This Week at the Farmer's Market

Swiss Chard & Shrooms + Farmer’s Market Preview

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Sauteed Rainbow Chard & Oyster Mushrooms Late winter/early spring is a great time to get delicious greens like the beautiful rainbow swiss chard I picked up from Grow.Farm. These greens are excellent sauteed with Screaming Oaks fresh oyster mushrooms, fresh veggies and polenta, or pair it with either salmon or pork.
Ingredients: 2tbs safflower oil, divided
1 basket Screaming Oaks Oyster Mushrooms (de-stem)
1 shallot, thinly sliced
2 garlic cloves, minced
4 large basil leaves, ribbon sliced
Black Pepper
Sea Salt
(to taste)
2 tsp paprika
1 bunch Grow.Farm Rainbow Chard, de-stemmed, stems chopped fine, leaves rough cut
½ cup dry white wine

Heat oil on medium heat in a large skillet. Add shallots and sautee until translucent – add mushrooms and toss. Let sit undisturbed for a few minutes and toss again. Let sit for a few more minutes and add garlic and chard stems. Toss and allow garlic to cook until fragrant. Mix in chard leaves and stir often until leaves are wilted. Add white wine, cook until leaves are tender, about 3-4 mins.
Serve with polenta or your choice of meat. Enjoy! Be sure to see the Saturday Market Preview below.
Chelsea Cochrane

Covington Farmer’s Market Saturday Preview

Saturday morning dawns and Ed is in the coffee pavilion, fantastic melodies drifting from the gazebo, Fikret Kazan and Isabella’s incredible pizza oven will be on Columbia St. serving gourmet pizza and all is right with the world! 
Lent is in full swing and there are plenty of delightful veggies available to keep your fast going smoothly. You’ll find plenty of kale, green onions, carrots, turnips, and cabbage on Eddie’s table. A colorful entourage of lettuces, chard, collards, and kale adorn Nick’s table and there are still plenty of sweet potatoes, too. Kale, turnips, green onions, and lettuce abound on Mr. Houston’s table.
Microgreens galore on Aminta’s table. Use them in your smoothies, your sandwiches, any of your dishes. Sam uses his microgreens and sprouts in his green juice – heck of a lot of nutrition packed into a cup. Yes, there are strawberries as well.
Sautéed mushrooms, in a little of Maute’s butter, are a wonderful dish on their own. Add a few chopped greens and you have a dish fit for a king with very little effort. Add leftover shrimp or sausage or chicken to your mushroomed greens for an entirely different meal.
We have so much more at the market, from specialty foods from Tessier Gourmet, vegan dishes from Kimbo’s Kitchen, to quiches and enchilada pie from Norma, Mediterranean delights from Abeer and breakfast pancakes (old-fashioned sourdough or Meme’s veggie pancakes). You’re not gonna wanna miss out!
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

Farmers Market Recipes Healthy Living Local Events This Week at the Farmer's Market

Saturday Farmer’s Market Preview

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Chris Talley is in the gazebo this coming Saturday — what a treat!. But before you stroll around the market making groceries, stop by the coffee pavilion, get a great cup of coffee, and say hi to the Farmers’ Market team. Those guys do an awesome job! Then head on over to your favorite breakfast place for a yummy welcome-to-Saturday breakfast. Suzi says she will have her Mediterranean Melt once again. For those who are clueless, a Mediterranean Melt places artichokes, garlic, olives, and cheese on focaccia bread, then pressed down so the cheese melts and your mouth is watering for more.

Jennifer prepared a creamy roasted green onion soup last week and I’m sure she’ll have it again. It was so creamy and delicious! Then I picked up Norma Jean’s hot Italian Wedding soup —truly amazing! Remember that Jubilee Farms has bone broth which is an excellent beginning for so many soups — a little chopped kale or chard, maybe some chopped green onions, simmered in the broth, then drop in an egg and let it poach to your desired “doneness’. Some of James’ mushrooms, gently sautéed would also make a lovely addition to your soup. The great thing is that James has such a wonderful variety like, shiitake, oyster, lion’s mane (this one is quite tasty just pulled apart and sautéed with some chopped chard).

Exciting weeks ahead as the temperatures start to get milder and thoughts of outdoor activities fill your minds. Get your gardens ready; I’m hoping Alton and Sandra and Trudy will be there with some starter plants and houseplants. Usually that garden work is followed by oh-my-goodness-what-was-I-thinking muscle aches. No worries. Serenity Lane has you covered with Grandpa’s Liniment (this stuff really works!)… see you there!

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

Farmers Market Recipes Local Events This Week at the Farmer's Market

Saturday Farmer’s Market Preview

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Let the aroma of Papa D’s freshly popped kettle corn draw you to the market as Cassie Krebbs’ lovely voice dances out from the gazebo. A steamy cup of coffee (or a cup of iced tea) and a hearty “Hello” to Ed will get your morning off to a great start! Now you’re ready for a stroll around the market.
I found this lovely recipe for roasted carrots which seems very similar to the recipe for sweet potatoes two weeks ago.  For the sauce you’ll need 4 tbsp butter (or olive oil), 4 cloves minced garlic, 1 tsp Italian seasoning, 1/4 tsp salt, 1/4 tsp pepper (I don’t personally know anyone who actually measures salt & pepper), 1/3 cup of grated Parmesan (or nutritional yeast) and 1/4 cup chopped parsley. The best part of this recipe is just melt butter in a small saucepan, add the rest of the ingredients in a saucepan and which until combined. Pour over carrots or mushrooms or cauliflower or broccoli or radishes, toss to coat, spread on a baking sheet and roast at 425F until tender.(20-25 minutes). I think it would be just as delicious to sauté your greens in this “sauce”. It’s great with or without the Parmesan. Another great idea is to change up the seasoning with perhaps a Mexican or Mediterranean or Greek or…let that imagination run wild. 
The strawberries are amazing! I’d find a recipe but you just can’t beat them right out of the container! And the tomatoes!! No matter where your stroll begins, you’l find a treasure as you make your way around the market. Things like Kim’s tasty vegan foods or Nancy’s incredible kefir and kombucha, lovely sourdough bread from Bear Creek Road not to mention her breakfasts that travel with you.. 
Pumpernickel, Mutli-Seed, and Soft Honey Wheat Sourdough…that’s what sweet meals are made of. You’ll find that and more goodies at Happy Flour Bakery. Windfield Farms famous baguettes are still to be had plus French Batard and oh-so-good muffins. It is Mardi Gras season and all of our precious bakers have KING CAKE! They are all fabulous!
The days are just racing by and with the weather so mild, it may just be time to get into that garden and start planning for Spring. I believe our faithful LSU Ag Team will be with us this week and that’s a great place to start. Dennis has a divine selection of patio and yard trees and shrubs that are unique as well as beautiful. Right now, Alton & Sandra have lots of aromatic, culinary herbs for planting and soon will have starter plants for spring. No worries, though, since you’ll need to get the soil ready and one of the best ways (other than a good soil test) is to add Double K’s garden gold from the Double K hens. It has been composting for about a year so it can go into your soil immediately. 
Raw honey, pralines, cookies, prepared foods and more —with all this deliciosity at the market, you can’t possibly be thinking of sleeping in!?!? Set your  clocks to delicious. You don’t want to miss out!
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

Farmers Market Recipes Local Events

Covington Farmer’s Market

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Greetings of the season to you, friends! The gifts are piling up; the parties are in full swing, and it’s time for a break! The weather outside will not be frightful and the food is soooo delightful and this is the place to go…goodness flows, let it flow, let it flow!  Jerome will have his signature Ratatouille on Wednesday. His blend of vegetables is terrific on its own but, with the weather cooling off, I like to add it to my favorite broth for a fantastic soup! Now all you need to make that perfect is a slice of toast well covered with Jerry’s blueberry jam—so thick and full of flavor (and not too much sugar).  WOW! Is it Wednesday yet?
Ouzi is on the menu at Abeer’s. This is a delicious combination of beef, rice, carrots, onions, almonds and spices wrapped in phyllo dough. Of course I will need chicken porridge from Kandy. There is nothing so warm and comforting for breakfast. She will also have that phaaa-bulous pho! Make your own pumpkin soup with Mr. Houston’s pumpkins and green onions. The recipe is below. It includes turkey so you can use up all those leftovers —if there is anything left over. I think ham would also go great in this soup. Shrimp and grits or turkey salad, that’s what Joy’s fixin’. No need to choose; take some home. Mike (Leela’s) will have Honduran sausage…yeah, I had to ask. He says it is made with pork, onions, bell pepper, garlic, Spanish spiced vinegar, cumin, salt, pepper, oregano, and laurel. I can’t wait to try it!
What fun we’ll be having on Saturday so why not join us and make sure you get all your holiday orders in! It’ll be a great morning—the Lucky Dogs will be in the gazebo; Ed will be in the pavilion; Mr. Pete will be roasting chestnuts and our vendors will be all around—nothing says holiday like family and friends!  
But the market is not just a great place for gifts. We come for the fresh produce. Oh, the broccoli, the kale, satsumas, lemons, chard, sweet potatoes, and persimmons! Nick has a unique variety of collards, called Creole, that is more tender and flavorful than the usual. Eddie has gorgeous radishes and mustard and kale. Ken is sure to have cauliflower as well as citrus. AND BEST YET…Johnadale’s will be there with fresh strawberries, the first of the season! 
Of course, Amanda is there with freshly squeezed orange juice (you can watch her do it!), mango juice and, yes, popsicles. Last week, James had fresh satsuma juice, all bottled and ready to take home. Surely, you won’t miss the smorgasbord of mushrooms James has available as well!
A trip to Jubilee Farms for…..hmmmm….what’ll you have this week, lamb chops, beef stew, pork loin??? You get get HUGE shrimp from Mr. Two or just the smaller ones, whatever your recipe calls for. Next stop…Norma Jean’s Fal-Awfully Good falafel and how-to instructions for her festive falafel hor d’oeuvres with their little “hats” of green. A stop by Spanish R Us will bring you refried beans, tomato or avocado salsas, guacamole, all ready for your party. Tessier Gourmet’s spinach artichoke dip is amazing but there are also some wonderful things for dinners, side dishes, or snacking. Check. It. Out.
Now if you are a soup person, you’ll want to visit Norma Jean and Jennifer. Each week, they offer different soups that will warm your heart. A loaf of any of our artisan breads (Bear Creek, Windfield Farms, or Happy Flour) will add that special something to your meal.
The Covington Farmers’ Market is a remarkable place to be on any morning. C’mon…. it’s lovely weather to spend a market day together with you!
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
 
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Slow Cooker Pumpkin Soup
2 tablespoons olive oil • 1 medium onion, chopped • 1 medium sweet yellow pepper, chopped
3 garlic cloves, minced • 2 cans (15 ounces each) black beans, rinsed and drained
1 pumpkin cut into chunks (roasting for 45 min makes it easier to peel)
1 can (14-1/2 ounces) diced tomatoes, undrained • 3 cups chicken or vegetable broth
2-1/2 cups cubed cooked turkey • 2 tsp dried parsley flakes
2 tsp chili powder  • 1-1/2 tsp ground cumin • 1-1/2 tsp dried oregano • 1/2 tsp salt
Cubed avocado and thinly sliced green onions, optional
In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. 
If desired, top with avocado and green onions.
Nutrition Facts
1 cup: 192 calories, 5g fat (1g saturated fat), 28mg cholesterol, 658mg sodium, 21g carbohydrate (5g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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This Week at the Farmer’s Market

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What a wonderful Tuesday, friends! I hope you’re enjoying your day today and are making plans to take advantage of these spring-like temperatures and join us for lunch tomorrow. Frankie is busy preparing a southern-style smothered chicken dish with rice, green beans and cornbread. Yum! Kandy and the girls are also bustling about the kitchen lovingly creating those amazing salads, wrapping sensational spring rolls and traditional egg rolls. OOOHHH! what shall I choose??? One of each, please. Double K Farms hens are hopefully producing more and Kristen will be able to join us on Wednesday again. Greens will grace Mr. Houston’s table and Jerry’s bees have been very diligent in the honey department. Ah! Aren’t Wednesdays wonderful?

Join us as The In-Laws sing us into Saturday from the gazebo. That touch of spring last Saturday promises to be just as wonderful this week. I know, I know. I’m just as thrilled; it really makes me want to get my garden ready for planting. You, too? Great! Naturally, your first stop should be to Matt with Northshore Natural Solutions. Try out some worm tea to get your seeds off to a great start! Matt will have composted horse manure as well. Perfect to get that garden going! You can also talk to the Master Gardeners’ vegucators on the first and third weeks of the month about your specific needs. Check with Double K Farms for composted chicken manure.

Your next step is Alton & Sandra. They were back this week with merliton plants and blueberry bushes and a huge variety of herbs — catnip, rosemary, oregano, thyme, chives and more. Alton promises yellow cherry tomatoes, chard, and lettuces for next week.

Neptune’s Garden offers hydroponically grown herbs and lettuces. Just take a bunch home and pop it in a short vase on the counter and you can “pick” your salad/herbs as needed. Lots of nutrient-rich vegetables crowded Nick’s table including Lucullus chard, Rainbow chard, Tuscan kale, green onion, spring lettuce mix, turnips and next week, he promises Italian dandelion. Tomato Ann’s tomatoes are absolutely gorgeous and taste just as amazing. She also has beautiful bell peppers and eggplant.

I see chard a lot at the market, so I looked for an easy recipe. You’ll need 1 bunch of rainbow chard (leaves & stems separated and chopped), 1 large onion chopped, a good olive oil, and 4 ounces of feta cheese crumbled. Preheat oven to 350º and grease a baking sheet with olive oil. Toss the chard stems and onions in a bowl with 1 tbsp olive oil. (I’ll bet Spicy Lady has a unique herbed olive oil to make your dish special.) Season with salt and pepper to taste, and spread onto the prepared baking sheet. Bake until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tbsp of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes. Nothing left to do but ENJOY!

Kristen is back with Vegan Eats. Enjoy a delightful, roasted carrot “dog” with all kinds of fixins’ available. And, of course, you will find her signature almond, cashew, and hemp milks too. Set your clocks to delicious. You don’t want to miss out!

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

Farmers Market Recipes General Healthy Living Local Events Local News

This Week at the Covington Farmer’s Market

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Happy Mardi Gras, friends! Stay safe today if you are venturing out into the crowds. Join us on Ash Wednesday as we usher in the Lenten season. It seems that seafood tends to be the protein of choice during this season but no worries since Kandy makes her shredded cabbage with shrimp —and it’s delicious! She also has a pan-seared salmon salad that will twinkle your taste buds. Frankie has another Lenten feast prepared – shrimp scampi with linguini and garlic bread. Mr. Houston will be there, as he is faithfully each week, with fresh produce. The Double K Farms ladies will be there with eggs — always a great start to the day! Jerry will be there with nutrition-packed raw honey and blueberry jam (he may even have a couple dozen eggs, too.)

Chris Talley will be our Saturday songster with bright lively melodies jumping out of the gazebo. So grab your coffee and take some time to get to know your Covington Farmers’ Market vendors. You may even want to follow up that coffee with a delightfully refreshing kombucha from Succotash Ferments or milk from Mauthe’s (buttermilk, regular, chocolate, or coffee).

There are some very good reasons to make the market your place to shop. First, you’re buying locally, feeding into the Covington economy. ANNND you get farm fresh produce. Fruits and vegetables you find at the grocery store are often several days old (even if locally sourced) before they even reach the produce aisle. There seems to be a move in this country towards eating what is regionally grown in season, eating lighter fruits & veggies that you get in spring and summer and heartier winter vegetables like squash and parsnips in the cooler autumn and winter months — makes sense to me!

Generally, our produce vendors pick their fruits and veggies the day before, or the morning of, the market when they are at the peak of their ripeness and the plant’s nutrition is at its best. This way you get produce that not only tastes better, but it also provides the most nutrients possible. So, if you don’t do the majority of your shopping at the Covington Farmers’ Market, why not? Our produce is local, our chicken, shrimp, beef, pork, lamb, butter, milk, eggs are also local, free range, grass fed, and delicious. Heck, even our Blood River bees eat locally!

The weather this year has been particularly brutal for our produce vendors and still their tables boast the rich colors that say, “Hey! I’m more than just a pretty face. I’m packed with nutrition and proud of it!” There’s lots of good to be had at our farmers’ market – fabulous food, great nutrition, terrific music, and a good time for all. BUT, you have to be here to take advantage of the benefits.

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

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This Week at the Farmer’s Market

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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

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Mama Lea’s Basic Meat Sauce

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One Onion
2-3 Toes of Garlic
One Bell pepper
2tb of Tomato paste
1lb of Ground Meat
½ cup of Red Wine
1 Large can of Whole Chef Tomatoes
1 Can of tomato sauce
1tb Of fresh Basil
1tb of fresh Parsley
Salt and pepper to taste
1tb of EVOO
Sauté onion, garlic and bell pepper. Add ground meat and cook down until meat is brown. Next, add the tomato paste. Reduce the paste for 2-3 minutes (this takes out some of the acidity). Add the wine and cook for 2-3 minutes more. Add tomatoes and crush them with your hands in the pot. Finally, add tomato sauce, basil, parsley, salt and pepper. Cook for 15-20 minutes. Serve over your favorite pasta.
Sourcing ( Covington Farmer’s Market)
Butter me up la-Celeste Sharp
Seasonal compound butter and hand made pasta
Grow Farm- Nicholas and Vincent Usner
Organic year around heirloom vegetables
Jubilee Farms- Paul and Liz Emenes
Grass fed Beef, Lamb and farmed raised Pork
Nature Beauty- Sandra and Alton Sanchez
Herbs and seasonal vegetable plants
Spicy Lady- Cheryl Gross
Spices, seasonings and spiced Oils
Mama Leá’s Kitchen
mamaleaskitchen@gmail.com
985-789-5999
Mama Leá Kitchen
At your local Farmers Market
Organically sourced prepared meals.
There are no bad vegetables, just misunderstood ones.

Farmers Market Recipes

Savory Stuffed Patty Pan Squash

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Covington Farmer’s Market Recipe From Robby Green’s Gardenarium

Savory and spicy stuffing adds flavor to the squash, from simple ingredients that can be found at the Covington Farmer’s Market (or Robby Green’s Gardenarium!).   Makes 2 -4 servings.

pattypan-squash-trans1 Large Patty Pan (UFO) Squash
1 Small onion
3 Cloves of Garlic
1 Small Creole Tomato
1 Small Bell Pepper
3 Green Onions
1/2 Cup Favorite Cheese (Optional)
2 Links Favorite Sausage (Optional)
1 Cup Prepared Bulgher Wheat
Fresh Herbs (Basil, Rosemary, Parsley)
Salt to Taste
Pepper
Cayenne (Optional)
Tumeric (Optional)

Prepare bulgher wheat by bringing one cup of water to boil, removing from heat, and adding one cup of bulgur wheat to hot water.  Allow to sit for one hour until water is absorbed, set aside.  Core Patty Pan (UFO) Squash and keep any usable parts for stuffing.  Chop vegetables to desired degree and cook with your choice of oil or butter, etc., cooking garlic and onion first, then adding the rest of the vegetables.  Chop sausage and add to mixture.  Add spices and herbs, bulgur wheat.  Once mixture is heated through, stuff squash with mixture and bake at 350 degrees for 30 minutes.  Top with cheese and bake additional 15 mins.  Find more Farmer’s Market Recipes at covingtonweekly.com!

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Farmer’s Market Recipe: Roasted Squash & Apple Kale Salad

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Recipes inspired by ingredients found at the Covington Farmer’s Market

Harvest-Kale-Salad-with-Roasted-Acorn-Squash-Toasted-Hazelnuts-and-Apple-Cinnamon-Dressing-2

anediblemosaic.com

1 large butternut squash
2 – 3 large apples, sliced
1 tblsp extra virgin olive oil
1 tblsp sea salt
1 – 2 tsp cayenne pepper
1 tsp cinnamon
1/4 tsp tumeric
1/4 cup pecans, chopped
4 – 5 cups shredded, de-ribbed kale
2 tsp sherry vinegar
1 tsp balsamic vinegar

Preheat oven to 375 degrees.  Toss butternut squash in olive oil and bake for 20 minutes.  Toss in apples and spices and bake for another 20 minutes.  Toss in pecans and bake an additional 5 – 10 minutes, until the mixture turns golden.
Toss kale in vinegars and refrigerate until chilled.
Serve the baked mixture over the salad and enjoy!

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Broccoli Cheddar Cornbread

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Broccoli Cheddar Cornbread

Recipes inspired by ingredients found at the
Covington Farmer’s Market

Cornbread

Cornbread

4 oz cream cheese, room temp
1/2 lb butter, room temp
4 large eggs, beaten
1 cup cornmeal
3/4 cup all purpose flour
1 tbs sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large head of broccoli, chopped fine
5 large stalks of green onion, chopped
2 cups shredded cheddar, divided

Preheat your oven to 375 degrees. Pre-grease a 9 x 13 in baking pan – or try it in a cast iron skillet!
Beat cream cheese, butter & eggs in a large bowl.
In another bowl, mix all the dry ingredients. Stir into the cream cheese mix gradually, until just moist.
Fold in the broccoli and green onions. Add 1 1/2 cups of the cheddar cheese.
Pour into prepared baking pan. Bake in the middle rack until a toothpick inserted in the middle comes out clean – about 35 – 40 minutes. 10 minutes before it is done, sprinkle with the remaining cheddar cheese.
Allow to cool at least 5 minutes before serving. Enjoy!

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This Week at the Covington Farmer’s Market by Charlene LeJeune

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Bear Creek Road, LLC October Pie Of The Month:  Pumpkin and Spice Swirl Cheesecake with Pecan Praline

Bear Creek Road, LLC
October Pie Of The Month: Pumpkin and Spice Swirl Cheesecake with Pecan Praline

Hi, friends and a perfectly happy Tuesday to you! We’re looking at a lot of happy little suns showing on the forecast for the rest of the week so bring your happy little smiles and enjoy a great lunch with us. Kandi is sure to have pan seared salmon salad on a crunchy bed of papaya noodles – goes really great with a glass her jasmine tea. Chomper’s is back with firecracker au gratin potatoes and green beans to go along with smokey pulled pork. Put Nanette’s Mediterranean salad on your lunch list but be sure to get a cup of her creamy split pea soup for later in the week. Then indulge in a piece of decadent piece of chocolate cake with raspberry and chocolate icing for dessert. Yummee! And don’t forget your veggies!

Gal Holiday will sing us into Saturday with catchy tunes cascading from the gazebo. And on Columbia Street, the Coffee Rani Food Truck will be pulled up to the curb with lots of their specialties. So grab a spiced pumpkin latte from Coast Roast and enjoy the morning with us!

Well, there I was perusing the produce and found some lovely new things on the tables. We have lots of persimmons around and are they sweet, sweet, sweet! I found the following recipe online and it calls for 3/4 cup of sugar. It may be too sweet (can you believe I’m actually saying that?) so taste the “batter” before adding the sugar.

1 cup very ripe persimmon pulp • 3/4 cup sugar • 3 eggs (market eggs are best), beaten

1cup flour • 1 tsp baking powder • 1 tsp Spicy Lady’s cake seasoning • 1 cup Mauthe’s milk

1/4 lb Mauthe’s butter, melted

Combine persimmon pulp with sugar (or hold the sugar til last). Beat in eggs. Mix in milk, then butter. Sift or stir flour with baking powder, and Spicy Lady’s cake seasoning. Mix with persimmon mixture. Pour batter into a well greased 9-inch square cake pan. Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.  Doesn’t that sound too good (and simple) not to make? If you’re planning on doing any baking over the holidays (yes, they are right around the corner), check out the seasonings at Spicy Lady. She has Cake Seasoning, Apple Pie Seasoning, and Pumpkin Pie Seasoning.

Nick had some Silverskin peas and red crowder peas in the shell. I got some of both and decided to roast them. So with a little olive oil, a sprinkling of salt, and a dash or two of my Rub Me Tender Seasoning and a short 20 minute stint in a 350 degree oven, I had the most wonderfully crunchy snack. Of course, if you don’t want to shell beans, Eddie has some already shelled.

Lillie’s Daughter Tea Cakes made her market debut last week with delightful little rounds of shortbread that are perfect for dipping in coffee. The only problem you have now is trying to decide on the tea cakes, or Teresa’s biscotti, or Susie’s lemon squares to go with Coast Roast’s coffee of the week.

Every week I discover something delicious here at the market. I tried Norma Jean’s black bean wrap with black beans, avocado, and cheese. Oh! So good! Bear Creek has caramel pecan sticky buns that you really can’t pass up (and I really tried hard). Reed (of Rockin’ Robin fame) says he is making his sassy remoulade sauce again. It makes a great salad dressing as well as a tangy dipping sauce for shrimp.

No matter what your favorites are, I’m sure you’ll find an added bonus at the market. Game day sure would be nice with a stuffed artichoke to enjoy and a few of Tasha’s pralines wouldn’t hurt either! So let the day greet you with music and smiles, lots of good food and good friends. See you there!

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

Farmers Market Recipes Healthy Living Local Events Local News Non Profit Spotlight Shop Local This Week at the Farmer's Market

This Week At The Covington Farmer’s Market by Charlene LeJeune

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New Venetian Loaves from Bear Creek Road

New Venetian Loaves from Bear Creek Road

Hi, friends and Happy Tuesday! I think we are all enjoying these cooler temps even if it is in the eighties. At least the AC is no longer running full throttle day and night. We have such a lovely day planned for you tomorrow with lively music and nothin’ but blue skies will you see!

As an added bonus, Nanette is making the ultimate in soups for Wednesday – squash and corn chowder! Enjoy that with a chicken salad wrap or just save the wrap for tomorrow. Speaking of soups, Kandy makes light-hearted and tummy-warming Pho which, along with a side of crunchy egg rolls, is a definite take-home-for-supper choice. Or make a wonderful dinner of pulled pork, baked cinnamon apples and cheese grits. It’s too gorgeous outside to cook. This week, Frankie will have more of her incredible peach cobbler and pear cake with buttercream frosting. She’s also fixing fancy crepes topped with Bananas Foster! Better get there early.

Just the anticipation of Saturday morning at the market makes the week seem as though it’s snailing by. This Saturday the gazebo will be filled with sound as We3 floods the market with music. And that’s the only flooding that will happen unless it’s the smiles and laughter raining within our boundaries. So grab a steamy cup of java and get ready for Shah Kinjal. Shah is preparing Vegetarian Punjabi Food for tasting at the Market! I can’t wait; it sounds soooo exotic!

Lots of goings on in the back corner of the market that used to boast our grand old duchess oak. Natalie is back with a table full of large purple eggplant, round zucchini, yellow squash, cucumbers and bell pepper. While you’re back there, check out all the delicious granola breakfast bars that Sacred Earth has to offer – Sun Bar, Summer Love, Winter Serenity, Spring Detox, Coffee Bliss, and Sacred Mother – each lovingly made with organic ingredients. Jennifer (Bear Creek Road) is making spiced pumpkin seeds for your snackin’ pleasure. What, you may ask, is she doing with the rest of the pumpkin? Why, she’s making Pumpkin Honey Beer Bread, of course.

In that area, you’ll also find we have a new vendor, Tasha. In addition to catering and making cakes, Tasha is crafting pralines. I say crafting, because these are not just the traditional pralines that everyone knows and loves (she has those) but peanut butter pralines, coconut pecan pralines, and even a luscious trail mix version. OMGwhiz they’re good!

Lots of doin’s in the produce department as well. Nick is offering a braising mix of baby kale, India green wave mustard, broadleaf mustard, and rapini (broccoli rabb leaves). This greens will change from time to time as the new crops come marching in but for now, try sautéing some mushrooms in a little olive oil and then, just before the mushrooms are done, toss in several handfuls of braising leaves and toss until they are just wilted. YUM! Spicy Lady had a great assortment of seasonings that will only add to the flavor. Persimmons are here and resting comfortably on Greg’s and J.R.’s tables. Bok choi, arugula, lovely radishes are just waiting for their turn in your meal. Greens are really delicious added to soups. It doesn’t take much, just chop ‘em and toss ‘em in the pot.

I noticed Dee (Crescent City Canning) had pickled onions last week and just had to get a jar for my sister. Pickled onions are a favorite for us. I was fortunate to have two of my granddaughters with me this past Saturday. They decided we should get a Korean pancake from Dong to share……..I got a bite (actually, it was 2 whole bites but they were delicious). Next time, I’ll have my bites first. Whether you’re at the Wednesday Market or Saturday’s, a stroll around the market is sure to uncover something tempting and terrific.

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

 

Market Menu for the Covington Farmer's Market at the trailhead - Wednesday, October 7, 2015

Market Menu for the Covington Farmer’s Market at the trailhead – Wednesday, October 7, 2015

 

 

Farmers Market Recipes Healthy Living This Week at the Farmer's Market

Farmer’s Market Recipe: Curried Summer Squash Soup

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Recipes inspired by fresh ingredients found at the Covington Farmer’s Market

This soup is fantastic served hot or cold by chilling, covered, in a refrigerator for about four to six hours. Serve topped with fresh dill.

1 ½ pounds of zucchini and yellow squash, chopped

½ large onion, thinly sliced

1 chopped celery rib

3 peeled and chopped carrots

Summer Squash from GROW.farm

Summer Squash from GROW.farm

3 peeled and chopped red potatoes

6 cups of vegetable stock

1 teaspoon curry powder

¼ teaspoon turmeric

¼ cup of butter

¾ cup heavy cream (optional)

fresh dill

Sea salt

In a large soup pot with a lid, saute onion, celery and carrots on medium high heat in butter for about five minutes. Add the squash and potato, stir for a minute, then add the stock. Lower the heat to medium, cover and let come to a boil. Stir and reduce the heat again to medium low, let this cook down for about thirty minutes.

Let this mixture cool and puree it; return it to the pot. Add the curry powder and turmeric and stir into the mix at medium heat. Add salt to taste.

Add the cream to the soup slowly and mix thoroughly. You can also save this step and drizzle cream in the soup immediately before serving. Enjoy!

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Fresh Pico de Gallo & Guacamole

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Inspired by fresh local ingredients found at the Covington Farmer’s Market

Get the most out of the rest of summer with fresh made Pico de Gallo & Guacamole! A real treat, serve chilled with your favorite chips!

basket_of_green_peppersIngredients (Pico)

1 medium onion

1 medium tomato

1 bell pepper

3 toes of garlic

1 lemon

1 lime

1/4 cup cilantro, chopped

1 jalapeno

800px-Guacamole_IMGP1271Ingredients (Guacamole)

2 avocados

1 medium onion

3 toes of garlic

2 lemons

1/4 cup cilantro, chopped

1 jalapeno

Spices for both (to taste):

sea salt, cayenne pepper, fresh ground pepper, cumin, paprika, fresh basil and oregano

Directions

For the Pico:

Basically, mince all of the vegetables and herbs and place them in a small bowl.  You may use a food processor, but then it will be more of a salsa, so it is the cook’s preference as to consistency.  Juice the lemon and the lime and add to the vegetables, along with any pulp.  Add the remaining seasonings and allow to marinate in the refrigerator (the longer the better – ideal is 24 hrs.)

For the Guacamole:

The riper the avocado, the easier it will be to obtain a smooth consistency.  Mash the avocado first, then add the rest of the minced ingredients.  Again, you may use a food processor to blend all this, I prefer to just chop.  Juice the lemons and add to the mixture, along with any pulp.  Add the remaining seasoning to taste, and let sit in the refrigerator until serving time.

For the Chips:

Get your favorite brand of tortillas (corn, wheat, flour – whatever your preference) and cut them into slices, like a pizza.  Spread them out in a single layer on a cookie sheet at least 1/4 of an inch apart.  Top them with spices to taste, or sprinkle with lime juice.  Bake 8 – 12 minutes at 400 degrees or until crispy and golden brown.

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Tried & True Customizable Herbed Pesto

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Inspired by fresh local ingredients in season at the Covington Farmer’s Market

Pesto isn’t just about basil and pine nuts, although the classic combo is a favorite for a reason. Truth is, you can use just about any herbs or greens, or a combination of complimentary herbs, to make your own custom pesto for pastas, pizza and more!

6 cups fresh herbs and/or greens – our favorite combo is 2 cups basil, 2 cups spinach, 1cup arugula & 1 cup parsley

¼ cup nuts – such as pine nuts, walnuts, almonds, etcsweet-basil-plant

1 tsp each kosher sea salt & fresh ground black pepper

2 cloves garlic, peeled

½ lemon, juiced

½ cup olive oil

½ cup grated parmesan, or other parmesan-like cheese

Add all ingredients to a food processor and puree until smooth. Adjust oil, salt and pepper to taste and consistency as needed! Enjoy!

pizzas-food-cheeses-shrimp-pesto-725x544

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Pancetta Wrapped Peaches on the Grill

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Inspired by fresh local ingredients in season at the Covington Farmer’s Market

You may want to double up on this mouth watering recipe – it will have you going back for seconds, and thirds! Be sure to grab fresh peaches, goat cheese, and jelly from your local farmer’s market!

5 – 6 slices of pancetta, cut into 2″ wide strips

peach2 medium peaches, pitted and cut into ¼ inch wedges

Sea salt & fresh ground black pepper

Local hot pepper jelly

Local goat cheese

12 – 15 large basil leaves

prepared wooden grilling skewers

Extra virgin olive oil

Heat your grill to medium heat.

Lay out the pancetta strips on a flat surface. Sprinkle a little salt and pepper on each peach wedge and place at the end of each strip of pancetta. Spread about a tablespoon of pepper jelly on each wedge, top with about a tablespoon of goat cheese. Cover with a basil leaf and press down lightly. Wrap gently with the pancetta, and secure on a skewer – you can fit a few on a skewer, but leave some space between them. Drizzle with olive oil and grill for 3 – 5 minutes on each side, until pancetta begin to brown. Remove from skewers and let cool a few minutes before serving. Alternatively, this recipe can be sauteed on a stove top. Enjoy!

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Eggplant Okra Creole

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Inspired by fresh local ingredients in season at the Covington Farmer’s Market

Seared eggplant and corn add a twist to this classic creole okra dish – grab them all fresh at the farmer’s market!

eggplant-harvest1 bunch of small eggplants, cubed with skins

extra virgin olive oil

Salt & pepper

1 pint of okra, sliced in ¼ in rounds

4 creole tomatoes, or pint of cherry tom., chopped

1 ear of corn, shucked, de-kernelled

okra¼ cup celery, chopped

1 bay leaf

½ large onion, chopped

2 toes of garlic, minced

2 tsp each dried basil, parsley, sea salt

1 tsp (or more to taste) cayenne pepper

Put the cubed eggplant in a colander and sprinkle heavily with salt. Allow to drain for at least 30 min. Strain slightly, rinse and pat dry.

Meanwhile, in a medium soup pot, add the okra, tomatoes, corn, celery & bay leaf to a ½ cup of water and cook covered on medium low.

In a large sauce pan, heat 2 tbs of oil. Add in the eggplant slowly and sear to a golden brown on all sides. Add in the onions, garlic & spices. Cover and let cook for a few minutes. Add this to the okra and tomatoes in the soup pot. Raise the temperature to medium and cover, Cook for about 10 more minutes. A little more water may need to be added. Can be served by itself or over rice. Enjoy!

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Peach Ginger Grilled Chicken

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Inspired by fresh local ingredients in season at the Covington Farmer’s Market

Put your summer peaches to use in this sweet tangy glaze! For a fun kick try Robin’s Rockin’ Cajun Pepper Jelly’s new flavor – Peach Bourbon Jelly!

b_scattered-peaches2 lb boneless chicken breast
5 peaches, halved & pitted
½ cup peach jelly or jam
½ cup fresh squeezed orange juice
2 tbs apple cider vinegar
1 tsp each cumin, cinnamon, cayenne & seas salt
Extra virgin olive oil

Mix jam, orange juice, cider vinegar and spices in a small saucepan on medium heat. Cook for about 5 – 10 minutes, until syrupy consistency.
Preheat your grill for medium-high heat.  Brush olive oil on both sides of the chicken and on peach halves.  Grill the chicken off for about ten minutes, flipping them half way through. Remove from grill and brush generously with your glaze on both sides. Return back to the grill and add the peaches on the grill too – cook for about 5 min.
Lay out flat to cool after removing from the grill. Add another dollop of glaze on the chicken, and sprinkle a little extra cinnamon on the grilled peaches. Enjoy!

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Marinated Eggplant – Berenjenas en Escabeche

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This classic Argentinian dish can be served on its own over crusty bread, or on the side with BBQ beef.
Recipe adapted from thelatinkitchen.com

Photo from thelatinkitchen.com Photo credit Eileen Smith

Photo from thelatinkitchen.com Photo credit Eileen Smith

1 large eggplant, peeled

Kosher sea salt

2 cups water

2 cups vinegar

2 bay leaves

3 cloves of garlic, minced

4 tbs dried oregano

2 tbs dried basil

1 tbs crushed red pepper

1 cup extra virgin olive oil

Slice peeled eggplant into ½ inch rounds, then slice again in ½ inch strips. Place in a colander and cover with salt thoroughly, allow to drain for 30 minutes. Press down on eggplant to drain, then rinse and pat dry with a napkin.

Bring vinegar, water and bay leaves to a boil in a medium pot. Add eggplant and cook on medium heat until fork-tender. Drain the eggplant. Mix together the herbs and spices in the olive oil. Prepare a clean large jar that has a tight fitting lid. Pour about a tablespoon of the herbed oil mixture into the bottom of the jar, then add some eggplant. Drizzled with the oil, then add more eggplant. Continue until reaching the top of the jar. Fill the rest of the way with olive oil. Allow to marinate refrigerated for at least two days for best results.