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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

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Winter Minestrone Soup

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

Celebrate National Hot Soup Month with this delicious winter minestrone. This is a good slow-cook soup to warm up the kitchen on those cold days.


1 cup of mixed dried beans

Winter Minestrone Soup1 medium yellow or sweet onion, chopped

2 cups chopped carrots

2 celery stalks, chopped

1 cup raw green beans, cleaned

1 clove of garlic, minced

2 cups chopped tomatoes

2 cups of vegetable stock

olive oil

1 cup of ditalini pasta or shell pasta

1 cup chopped zucchini

1 cup chopped fresh Swiss chard

2 tablespoons of tomato paste

fresh basil, oregano, and thyme, chopped

Cooking Instructions:

Saute the onions and carrots with oil in a large soup pot over medium heat for about five minutes. Add the garlic and continue to simmer for another minute. Season with a little salt and pepper.

Add the stock and beans, and bring to a boil. Reduce heat to a simmer, and add the celery. Cook on low heat for about two hours.

Add the green beans, tomatoes, zucchini, fresh chard and herbs. Cook for about another 30 minutes.

Add pasta and tomato paste. Increase the heat slightly but do not boil – the pasta will take a little longer to cook, about thirty minutes. You may want to add a little water at this point. Serve when the pasta is cooked with a little fresh grated parmesan, and a fresh sprig of basil for garnish if you like.

Farmers Market Recipes General Healthy Living

Squash & Swiss Chard Recipe

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1 yellow squash and 1 zuchinni, sliced or cubed
1/2 a large or 1 whole daikon radish, chopped
8 – 10 leaves of Swiss chard, cut into strips
1/2 an onion, sliced
1/4 of a large bell pepper, diced
2 roma tomatoes, cubed
about 5 cloves of garlic, minced
oregano, basil, thyme and sage
cayenne pepper
course sea salt
extra virgin olive oil
fresh squeezed lemon juice

Cooking Instructions:

In a large pot, saute the garlic, onion, tomato and bell pepper with about a teaspoon of oil. Make sure to get all of the tomato insides in the pot. Add the herbs, a touch of pepper and salt. Cook over medium heat until they begin to break down, creating a good bit of liquid. At this point I added the finely chopped stems of the Swiss chard for a little texture, a little more moisture, and to pull some of that red color out. Add the squash and radish and mix a little, turn the heat down to medium-low, and cover for about five minutes. Mix and cover again for another few minutes. The squash and radish should be slightly cooked but not mushy. Add the Swiss chard, mix, and cover for about five more minutes. Can be searved over pasta or as a stand alone. Dress with fresh squeezed lemon juice.

Swiss Chard is an excellent source of vitamin C, K and A, as well as protein, dietary fiber and essential minerals.  You can find local Swiss Chard at the Covington Farmer’s Market.