Hi, friends and Happy Wednesday! It may be a little cloudy but don’t let that keep you away from a great meal! Just follow the music and the aromas and we’ll be waiting. Sandwiches and wraps, salads and meals, there’s something to delight everyone. Follow up with a delicious fried pie, boiled peanuts or ice cream! Yea!
Start off Saturday early with a cup of coffee and perhaps one of Windowsill’s hand pies! We’ll have the Abita Stumps in the gazebo, so make yourselves at home and stay a while. Nealy and Keith Frentz will drive their food truck, Lola Deux, to the Market and you know what that means! Delicious!
School has begun and it’s hard to believe that summer is almost gone. I guess it’s time to get started on that fall garden. That’s right, get out there and clean out those weeds and add a little goodness to your soil with Grammy’s Chick-a-poo “tea bags”. Tea? For the garden? Who knew? It’s easy to make and you can fertilize your garden right away. How your garden will be a-growin’! Pretty soon Alton and Sandra will have plenty of plants for that garden – squash, swiss chard, all kinds of greens… Trudy, Miss Betty and Dennis are sure to have some lovely plants and trees that will attract those little pollination powerhouses – bees and butterflies – and soon all will be fresh and green and growing in the garden.
There are still lots of fantastic veggies for your table. How about fried eggplant over pasta? Make your own bread crumbs with a fresh bread loaf from Windfield Farms or 7Grain. Toast up a few slices in a hot oven, pulse in your food processor and Voila! Breadcrumbs! Dip your eggplant rounds (since you’ve already sliced and seasoned them) in some flour mixed with a little of my Shrimp on the Barbie seasoning. Then dip in eggs (whisked, of course) and then into your toasted breadcrumbs and fry (or bake) till golden brown. Serve over pasta (7Grain or Pastazz) and topped with generous helping of red gravy (yours truly or Pastazz). Can life get any better?
Sure it can! Try making your own “Alfredo” sauce. I melt a dollop or three of Mauthe’s butter in a sauce pan over medium heat and add some chopped onion and garlic – lots of garlic (Bushwood Farms). When the onion is clear, add some cream and let it cook down until thickened. (I’m sorry I don’t have quantities or times; I cook “on the fly”) In the meantime, roast a chicken breast (James or John) or some of those whoppin’ huge shrimp from Mr. Two. (Just cut up your chicken, roast the breast and save the rest for another meal.) I like to roast shrimp or chicken separately (particularly shrimp), so it doesn’t add extra liquid to my sauce. When your sauce has thickened nicely, stir in a tablespoon of Nur’s sundried tomato or basil pesto (depending on the flavor you prefer) then add your chicken/shrimp. Serve over pasta (you know where) and enjoy with bread, spread with butter or skordalia (Vincent) and toasted to a lovely golden brown. Are we in heaven yet?
Remember that chicken you had left over? Season it up with Ranch Dressing mix from Herbs and Spice and bake. Serve with a smattering of veggies (eggplant, squash, potatoes…), tossed in one of Nuccio’s, John’s or Lena’s oils and roasted to perfection. Ah, yes…delightful perfection. And for dessert – pies, ice cream, peaches, chocolates, cookies…so many to choose from…so little time.Lots of love,
Charlene LeJeune
Abundant Life KitchenThe 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
