Hello friends! School is winding down and the temps are starting to climb as we march into summer. OK, so we’re not quite there yet but don’t let that stop you from enjoying a delicious lunch under our covered pavilion. We’ve even …ordered a refreshing breeze just for you and our vendors are whipping up tantalizing meals. After all, where else can you enjoy a scrumptious lunch, great music and then shop for fresh veggies, eggs, preserves, pickles, mushrooms, cookie mixes….? Didn’t have to think hard, did you?
Here comes Saturday, all decked out with lively music from Joe Barbara. So grab your coffee and enjoy the music while you browse the summer crop on vendor tables. Thai Kitchen will be at the cooking tent this week with more samples from their delicious menu. Then, check out our new vendor, Frankie, who will have boiled peanuts! She and Marlin will also be at the Market on Wednesdays.
Basically Basil is back at the Market with a treasure trove of new flavors – Raspberry Basil, Thai Basil and many others that I (obviously) didn’t write down. That’s OK. You can stop by and try them yourself and pick up one to try in this recipe. Drop several pickled garlic cloves (Bushwood Farms) inside the cavity of a lovely, plump hen from James or John, then rub all over with a Basically Basil vinaigrette and roast for a memorable meal. Make a tasty side dish with roasted zucchini, yellow squash, onions and potatoes, cut into bite-sized chunks, rubbed with Vincent’s Skordalia and generously sprinkled with my Rub Me Tender or All N Sundry seasoning and a little pink salt. Or just slice those vegetables instead (if we’re lucky, there will be eggplant and tomatoes this week), drizzle with some of Lena’s herbed oil and roast until tender. Then stuff the slices into some of Lena’s pita bread for an amazing light supper. Or make a scrumptious sandwich with those veggies by layering onto a slice or two Windfield Farms fresh baked bread or Betty Rue’s gluten-free brown bread. Drizzle a little of Nur’s Tzatziki over it and you’ve gone international! Add a cup of Southy’s Roasted Red Pepper soup and YUM!
Since we’re seeing lots of fresh potatoes at the market now, I thought I’d repeat Pappa Joe’s Skordalia Potato Salad recipe. Cut fresh market potatoes into bite-sized chunks and boil till tender. Put them in bowl and while still warm sprinkle with chopped parsley, chopped rosemary, and green onion. Drizzle with a little olive oil and toss. Does the combination of intense flavors have you drooling, yet? Wait, there’s one more taste level to add – Skordalia (from Vincent & Mauricio). Add it just like you would mayo and enjoy to your heart’s content. Yum and DOUBLE YUM!
Bring your kids! Bring your friends! Bring your tastebuds! Another day at the Market awaits!
Lots of love Charlene LeJeune Abundant Life Kitchen
Market Hours: Wednesday, Covington Trailhead, 10am – 2pm; Saturday, Columbia St (by Justice Center) 8am to Noon. Visit us at http://www.covingtonfarmersmarket.org/
Here comes Saturday, all decked out with lively music from Joe Barbara. So grab your coffee and enjoy the music while you browse the summer crop on vendor tables. Thai Kitchen will be at the cooking tent this week with more samples from their delicious menu. Then, check out our new vendor, Frankie, who will have boiled peanuts! She and Marlin will also be at the Market on Wednesdays.
Basically Basil is back at the Market with a treasure trove of new flavors – Raspberry Basil, Thai Basil and many others that I (obviously) didn’t write down. That’s OK. You can stop by and try them yourself and pick up one to try in this recipe. Drop several pickled garlic cloves (Bushwood Farms) inside the cavity of a lovely, plump hen from James or John, then rub all over with a Basically Basil vinaigrette and roast for a memorable meal. Make a tasty side dish with roasted zucchini, yellow squash, onions and potatoes, cut into bite-sized chunks, rubbed with Vincent’s Skordalia and generously sprinkled with my Rub Me Tender or All N Sundry seasoning and a little pink salt. Or just slice those vegetables instead (if we’re lucky, there will be eggplant and tomatoes this week), drizzle with some of Lena’s herbed oil and roast until tender. Then stuff the slices into some of Lena’s pita bread for an amazing light supper. Or make a scrumptious sandwich with those veggies by layering onto a slice or two Windfield Farms fresh baked bread or Betty Rue’s gluten-free brown bread. Drizzle a little of Nur’s Tzatziki over it and you’ve gone international! Add a cup of Southy’s Roasted Red Pepper soup and YUM!
Since we’re seeing lots of fresh potatoes at the market now, I thought I’d repeat Pappa Joe’s Skordalia Potato Salad recipe. Cut fresh market potatoes into bite-sized chunks and boil till tender. Put them in bowl and while still warm sprinkle with chopped parsley, chopped rosemary, and green onion. Drizzle with a little olive oil and toss. Does the combination of intense flavors have you drooling, yet? Wait, there’s one more taste level to add – Skordalia (from Vincent & Mauricio). Add it just like you would mayo and enjoy to your heart’s content. Yum and DOUBLE YUM!
Bring your kids! Bring your friends! Bring your tastebuds! Another day at the Market awaits!
Lots of love Charlene LeJeune Abundant Life Kitchen
Market Hours: Wednesday, Covington Trailhead, 10am – 2pm; Saturday, Columbia St (by Justice Center) 8am to Noon. Visit us at http://www.covingtonfarmersmarket.org/
