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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

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

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

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Wed Farmers Market signGood afternoon, friends and great news – it’s Tuesday again! That means just one more day to a tasty lunch, sweet breezes, and relaxing music – perfect for summertime lunching. Now I know you’re thinking it’s gonna be pretty hot, and it is, but there always seems to be a fair breeze whipping up under the Covington Farmers market pavilion.

But it’s more than fair breezes enticing you to the Market for a lunch of Rebecca’s authentic Honduran food. It’s our amazing vendors and their love of food that has you dreaming of Kandi’s shredded cabbage salad with its crunchy bits of carrot, chicken, red onion and herbs and inviting you to partake of Nanette’s savory summer Minestrone soup with lovely chunks of squash, green beans, tomatoes, and great northern beans swimming in a savory broth seasoned with oregano and basil or tempting you with the prospect of Jeff’s pulled pork and a side of cheese grits and a luscious new creation – ranch macaroni salad.

WatermellonYou’ll get there and have trouble deciding between Frankie’s bread pudding with rum sauce or the new egg custard pies with eggs so fresh you can see the yellow. Don’t forget the veggies – zucchini, bell peppers, squash, potatoes, and watermelon. Our vendors are offering some incredible dishes that are hard to pass up, which is why I usually pick up several and enjoy them throughout the week. Sometimes, I even let Mr. Wonderful share in the bounty.

Saturday morning will roll around (as it usually does at that time of the week), just as bright and lovely as ever. Prepare yourself now for the delightful tunes of Joe Barbara coming from the gazebo. Pat Lester’s Food Wagon will be parked at the curb on Columbia Street. Make sure you get here early to get your coffee and enjoy the morning, the music, the many market delights.

Bartlett Farm has heirloom tomatoes galore!!

Bartlett Farm has heirloom tomatoes galore!!

New vegetables are joining the ranks each week. Nick has a selection of heirloom eggplant with names that are as inviting as the vegetable, such as Ping Tong, Pandora Striped, Louisiana Green, and L’il Sailor. They could get you in trouble, though. “Hey, John and Mary, how ‘bout joining us for dinner tonight? We’re cooking up a batch of L’il Sailors – so nice and tasty!” (OK, OK, I’ll stop.) Mr. Houston has 2 varieties of watermelon – traditional and one called Moon & Stars. You may even get lucky and get a few of Natalie’s ghost eggplant.

purple hull peasEddie has yard-long beans and purple hull peas in the shell and you’ll find cuccuzzas hanging around Bardwell’s table. The Clecklers have sweet Alabama peaches and Pink Lady peas. John has a tasty mix of fuzzy yellow tomatoes, bright orange and long skinny reds that look more like a red pepper than a tomato. Didn’t matter to me; they were real good. Fancy names or not, there’s still lots of good eats on the tables.

A Rainbow of kombucha from Kombucha Girl Living Beverages

A Rainbow of kombucha from Kombucha Girl Living Beverages

Althee tells me she is adding no sugar added jams to her repertoire starting with mango and blueberry and will soon add strawberry as well. Hot Tamale Mama is stunning the tamale world with her latest creation – red beans and rice tamales! I haven’t tasted them yet but Pam has a knack for making the ordinary extraordinary. She also has a new oyster mushroom and lentil soup. With all this great food hanging around, please tell me you’re not planning to sleep in. We’d hate for you 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

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

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

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Wed Farmers Market sign

Happy Tuesday, friends! There’s a lovely day at the market for you tomorrow, full of music and fresh veggies and wonderful food. Take some time to have lunch with us. Feast on a new creation from Kandi – a shredded cabbage salad with shredded carrots, chicken, red onions, cilantro, mint, and Chinese cilantro all lightly seasoned with a side of fish sauce. And so tasty too! Nanette is making a refreshing watermelon gazpacho to lighten your meal. Add one of her remarkable chicken salad wraps to go. Jeff is preparing that crunchy broccoli salad that’s so delicious to go with his smoky pulled pork. Maybe a few chicken tamales would be more to your liking. Finish with a slice of lemon blueberry bread from Frankie (and save the rest for during the week). And then I suppose you do have to get back to work…heavy sigh. But wait! Don’t forget your veggies! Pick up some new potatoes and bell peppers from Mr. Houston or a few Creoles and peaches from Greg Miller. Natalie will be back next Wednesday with zucchini, cucumbers, bell peppers, and yellow squash.

I am planning for a lucky Saturday with the Lucky Dogs bouncing out their tunes from the gazebo while gentle breezes and friendly smiles sprinkle your morning. Grab your coffee and stay awhile. Norma Jean Marcon of Norma Jean’s Cuisine will demonstrate how to make the perfect Salade Nicosia using the bounty of the Covington Farmers’ Market.

Fresh picked chanterelles at the Covington Farmers Market

Fresh picked chanterelles at the Covington Farmers Market

And bounty we do have! Last week, Nick put out baskets of heirloom tomatoes – tiny orbs of yellow, pink, red, and chocolate all sharing their pint of space. There are tomatoes a plenty from JR Bardwell, John Bartlett, the Clecklers, and Greg Miller. Yes, Greg is back and he also has peaches and Chanterelles. Yippee! But he’s not the only one. Chanterelles also joined James’ lions mane, oyster, and shiitake mushrooms and I found them on Nick’s and John’s tables as well. I’ll have a new seasoning on Saturday that will take those mushrooms on a magical mushroom tour (or somewhere close to there). Or, you can try one of Spicy Lady’s seasonings. Cheryl is sure to have one to go with any veggie at the market and still keep your taste buds hoppin’.

Potato Yukon Gold from Bartlett Farm

Potato Love – Yukon Gold from Bartlett Farm

You will find many varieties of squash around the tables and I’m sure you’re looking for unique ways to prepare them. I came across a couple of sandwiches that would fit the bill perfectly. I’ll post the photos below. The first one comes from our terribly missed friends at Slice of Heaven (now inconveniently located in Oregon). Brandon and Marietta used sautéed greens, which may be a little hard to find at our market these days but sprouts (Sam) or shoots (Nick) will be a wonderful substitute. He then added cheese (Mauthe’s or Farmhouse Dairy), onions, pesto, red peppers and grilled for a very tasty veggie sandwich. Nur sautéed tomatoes and zucchini and spread her bread with hummus. You know that we have the best bread around so no matter which you choose, you will come out a winner. Each sounds so delicious and simple and you can vary the veggies to suit your tastes.

Those aren’t the only veggies gracing the tables. Mr Houston has purple bell peppers, JR has eggplant, John Bartlett has Yukon Gold potatoes (and the red ones too), Eddie has fresh garlic, Nick has cute little heirloom squash, and Natalie is back with zucchini, cucumbers, squash and more.

Screaming Oaks Mushroom Farm table last Saturday - mushrooms, blueberries & chickens!

Screaming Oaks Mushroom Farm table last Saturday – mushrooms, blueberries & chickens!

What will make your market merry? Mushrooms, raw honey, avocado salsa, Japanese maples, fresh juices, Kombucha, special treats for your pets, muffins, fresh bread, and cookies all wrapped up in a glorious Saturday morning!  I know, I know…I can hardly believe it myself. If you’re not there, you’re gonna 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

Farmer’s Market Recipe: Hearty Barley Soup

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market

January is National Hot Soup Month! Enjoy this hearty vegetable barley soup filled with delicious winter vegetables from our local farms!

Get your carrots from Bartlett Farm!

Get your carrots from Bartlett Farm!

Ingredients:

1/2 cup pearled barley

1 zucchini, diced

1 yellow squash, diced

2 carrots, chopped

Screaming Oak Mushroom Farm has shiitakes!

Screaming Oaks Mushroom Farm has shiitakes!

1/2 cup shiitakes, chopped

1 radish, chopped

1/3 head of cabbage, chopped

3 tomatoes, diced (use juice too)

1/2 onion, chopped

1 stalk of celery, chopped

3 toes of garlic, diced

Plenty of winter radish! Grab some from Houston at Father & Son Farm

Plenty of winter radish! Grab some from Houston at Father & Son Farm

4 cups broth of your choice

2 stalks green onion, chopped

fresh parsley, chopped

rosemary, thyme, oregano, to taste

course sea salt, to taste

fresh ground black pepper, to taste

2 tablespoon butter
Directions:

In a large pot, Dutch oven or crock pot, melt the butter over medium heat. Add the onion and let simmer until soft, then add the celery, carrots and garlic. Cook for a few more minutes until all is soft, stirring occasionally. Stir in the seasonings (herbs & spices).

Add the rest of the ingredients and bring to a boil (if using a crock pot, put on high for about 15 – 20 minutes, stirring often). Reduce heat and let simmer until all vegetables and barley are tender. Adjust seasoning as needed, and enjoy!

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

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

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Wednesday Covington Farmers Market at the Covington Trailhead

Wednesday Covington Farmers Market at the Covington Trailhead

Hi, friends and a happy Tuesday it is! And I, for one, am looking forward to a lively and lovely Wednesday. Last week vendor tables were brimming with delicious food and picnickers were scattered across the lawn under the awning enjoying that food and the pleasant melodies that flowed from the gazebo. Take advantage of another day like that and come out to join us!

Let’s get a little crazy this week and start with dessert first! (I think we all know my feelings on that subject.) A jar of Earl’s honey is perfect on a breakfast muffin or toast. Nanette’s raw cookies are wonderful! My favorite is the almond date bar but she also has chocolate coconut balls to feed the chocolate lover in you. And Frankie’s apple pie or old fashioned banana pudding – incredible flavor! Your next step could be one of Rebecca’s (Spanish R Us) delicious chicken tamales. Jeff says he will have a few smoked turkey legs along with the pulled pork and his amazing cole slaw. If you don’t have room for a muffaletta right now, pick one up for supper or later in the week. Elizabeth also has those cute little bottles in gift sets of two with a small dish for bread dippin’. If you’re not ready for the holidays yet, pick one up for someone special to enjoy today (just make sure you act surprised when you open it.) Kandi’s crunchy eggrolls are a great picnic food along with a glass of jasmine tea. Jasmine tea is said to promote relaxation and reduce stress. Nanette is preparing a tummy warming butternut squash soup and chicken salad wraps. Yummm!

photo: Pot Luck String Band at Marsolan's Feed & Seed Store

photo: Pot Luck String Band at Marsolan’s Feed & Seed Store

The weatherman promises clear skies and cooler temps on Saturday and the magnificent Pot Luck String Band will kick us into gear with some lively tunes from the gazebo. Grab your coffee and start your shopping so you’ll be ready when Market vendors, Frieda and Pierce Bauder of Enten Farm offer for sampling and sale a delicious duck gumbo. You’ll also be able to get your duck meat, eggs, and gourmet mustards.

Mount Herman Pork is here with all cuts of pork and will soon have sausage as well. All their meat is pasture raised Duroc pork which, as everyone knows, is the Black Angus of pork. Remember to pick up a couple of pounds of shrimp from Mr. Two. Barbecue some with my Shrimp on the Barbie seasoning or simmer in Nanette’s Artichoke & Mushroom Sauce.

Our tea vendor is back with a delightfully fragrant selection of herbal teas. I picked up an invigorating blend of hibiscus and spearmint which I am enjoying in one of my fancy teacups (because that’s how Aunt Carroll says to do it). Of course that is not the cup I use for coffee. Coast Roast gourmet coffees must be savored in a mug because a dainty little teacup will not stand up to the bold flavors. Emily Post may not agree but there are also rules for dipping. Teresa’s Italian seed cookies are a perfect accompaniment for your tea but for coffee the Orange Almond Biscotti or Anise Cookies are a must!

Oyster Mushrooms from Screaming Oaks Mushroom Farm, James Shoop

Oyster Mushrooms from Screaming Oaks Mushroom Farm, James Shoop

Since I’ve already ventured out into the realm of goodies, Betty Rue’s double chocolate muffins are incredibly decadent, especially with that luscious buttercream frosting on top. But last weekend those little devils were topped with a swirl of blue and white buttercream that I swear had pixie dust in it. Anyway….it tasted like pixie dust and I was fairly floating all the rest of the day. Jennifer (Bear Creek Road) tells me that she will no longer have Apple Cheddar Pie or the Peaches n Cream Deep Dish Cookies. Now, before you get all weepy on me, her replacements sound scrumptious: Pear Frangipane Pie and Cranberry Cream Cookies. No sad faces here!

Now that you have your Nuccio’s flavored olive oils and dipping saucer, you’ll need something to dip. No….not cookies BUT we have a tasty assortment of breads available. Visit our bakers and choose an artisan loaf from Suzie (Windfield Farms) or one of Lena’s (7Grain) 7-grain baguettes or sprouted wheat breads. For an added flavor boost to your oil, add a spoon of Nur’s pesto – basil or sun dried tomato depending on the oil you have. Lena also has a multi-grain granola which has organic oats and eight other grains including barley, rye, and triticale berries – certified organic and non-GMO.

We’re planning on two perfect mornings. Won’t you join us?

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 Shop Local

Farmer’s Market Recipe: Summer Harvest Farmer’s Market Pizza

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Fresh recipes inspired by ingredients found at the Covington Farmer’s Market

Fresh Veggie Pizza, photo courtesy Slice of Heaven Farm

Fresh Veggie Pizza, photo courtesy Slice of Heaven Farm

Homemade Whole Wheat Crust

3 & 1/4 cups organic whole wheat flour (Bob’s Red Mill)

1 & 1/2 cups warm water

1 tablespoon premium yeast

1 tablespoon extra virgin olive oil

1 tablespoon raw local honey

1 teaspoon turbinado sugar (brown)

1 teaspoons course sea salt

In a large mixing bowl dissolve the sugar in the warm water (about 105 – 115 degrees F). Add the yeast and lightly stir in. The yeast should begin to foam – if it does not, it is dead, and you will have to start over with new yeast. As it foams, let sit for about 5 minutes to set.

Add the olive oil, honey and salt. Stir in the flour, mixing to avoid clumping. Mix with a large spatula until the mixture becomes dough-like.

Lightly powder a surface with flour, and place the dough in the center. With floured hands, knead the dough. Lightly dust the dough with more flour as needed. Once done, the dough should be soft but not sticky, smooth and elastic.

Shape the dough in a ball, and lightly coat with olive oil. Place in a large mixing bowl (note: the dough will rise over twice its size!) cover with a warm damp cloth and place in a warm spot, not in direct sunlight. Let sit for about 1 – 2 hours.

One risen, press down on the dough to deflate, and cut in half. Roll each half into a ball, and let sit separated for another 20 minutes. Meanwhile, preheat oven to 475 degrees.

After the dough has sat, place again on a lightly floured surface. Start by pushing in the middle of the ball, and then gradually pushing out in each direction. I like to do this by hand, but it can be done with a roller too. Shape to desired size and crust thickness. Create a lip around the edges to keep your tasty toppings in. Once shaped, brush lightly with olive oil. Your crust is now ready for toppings!

Suggested Toppings For A Summer Harvest Farmers’ Market Pizza:

Fresh Veggie Pizza, photo courtesy Slice of Heaven Farm

Fresh Veggie Pizza, photo courtesy Slice of Heaven Farm

Summer squash, zucchini, red onions, green onions, leeks & Swiss chard from Slice of Heaven Farm

Chicken & mushrooms from Screaming Oaks Mushroom Farm – James Shoop

Bell peppers & other goodies from Bartlett Farm

Tomatoes, eggplant & greens from GROW.farm

New at the Market! Emmanuel Pig Farm featuring pasture raised, aged pork

Goat cheese & feta from Farmhouse Dairy

Base: try a red sauce base from Abundant Life Kitchen, or a basil base from Basically Basil. Or go for a gourmet flavored olive oil from Nuccio’s.

Layer on your toppings and bake for 15 – 20 minutes, or until golden!