Hi, friends and Happy Tuesday! It’ll be a perfect day tomorrow for lunch at the market. Pull up a chair at a table under the pavilion where you can bask in the comforting aroma of good food or closer to the gazebo where sweet music will massage your stress away. Food choices from tantalizing salads & sandwiches, Tandoori Chicken or the spicy Curry Chicken wrap, crispy traditional Vietnamese egg rolls (pork or shrimp with cream cheese) surround you. And there’s that delightful Noodle Salad (chicken marinated overnight then grilled with lemongrass & served on a bed of rice noodles). Finish with one of Frankie’s pies.
Saturday, Sweet Saturday…I suppose that sounds so good because it’s the perfect ending to the week. Get out early, grab your coffee and take a stroll around the market while you await the melodic tunes of Olga Wilhelmine right around 9:30. Then get ready because it is the third week of the month and that means – Lola Deux! Everywhere you look there will be lots of good food, Popsicles, and Parmesan fries everywhere! Try to save a few; they are excellent added to scrambled eggs.
Alton and Sandra are getting their autumn lineup of garden plants growing. Yes, it’s time to start thinking about planting a fall garden. You’ll also want to visit Tabasco for a few of Grammy’s Chick-a-poo “tea bags”, more commonly known as garden fertilizer.
As I walked around the market last week, doing my shopping, I got an idea for a dish that I call Moroccan Ratatouille. Doesn’t that sound exotic? You’ll need a chicken (James or John). Cut it up as you would normally, then save the legs, wings, back, and thighs in the fridge for another meal. Separate the breast meat from the bone and slice it into chunks. I always like to quickly brown my chicken before adding it to a dish just because the browning makes it look better and also adds a little bit of flavor. The chicken goes into a baking dish or slow cooker. (I personally prefer a cast iron pot.) Next roughly chop onions, banana peppers, okra, eggplant, and tomatoes and add them to your dish. Generously sprinkle with a tablespoon or two of Herbs & Spice’s Moroccan seasoning and a ¼ cup of Robin’s Lemon Pepper Jelly. Mix it all together so all the pieces are well coated with seasoning and bake (or slow cook). Serve over rice. Mmmmm! Mmmmm!
Don’t worry, I didn’t forget about the rest of the chicken. Rub those pieces all over with Herbs & Spice’s BBQ rub and bake. You’ll want to pop some new potatoes (Bardwells) into the oven as well or a few or Nick’s sweet potatoes (Yes! He has them!). A little butter from Mauthe and a sprinkle of Herbs & Spices Ranch Dressing mix (for the potatoes) or Sweet Cinnamon (on the sweet potatoes) and dinner is served. It really couldn’t be easier.
Jessica (Two Kids Farm) tells me that her mom makes mustard green rolls that were a favorite at their table. Brush mustard leaves with a little olive oil (Nuccio’s Garlic sounds good), fold them over, cut out the stem, roll and secure with a toothpick before baking. They don’t take long.
With everything else we have to offer, the Market is the place you need to be. See ya 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
