This Week at the Farmers’ Market by Charlene LeJeune

Hi, friends, and Happy Tuesday, friends! Wednesday is just a whisper away; a slight hair’s breath lies between you and a delicious lunch. Why not spend a little time with us letting the fantastic food and the beautiful breezes just sweep away your cares?

It is amazing how quickly the days pass us by and it will be Saturday before you know it. Vintage Jazz will send out their musical invitation from the gazebo for all to join us for a glorious morning. Not to be outdone, Lola Deux will fire up the food truck and soon there will be Parmesan fries dancing throughout the market spreading smiles everywhere.

Nancy’s sunflower bouquets will be smiling all over themselves this week and new potatoes, heirloom squashes, white and yellow squash are showing up on the produce tables like long lost friends! I could almost smell the onions (Bardwell’s) sautéing in the pan, waiting for chunks of potato (leave the skins on) and cabbage to join them. A dash of salt and pepper, a generous pat or two of Mauthe’s butter, cover and cook, and you will have a side dish fit for a king. Perhaps your king (or queen) is not a fan of cabbage…no worries just substitute fresh green beans (Nick) and sauté a little longer before adding the potatoes. Mix your leftover baked chicken or a pound of cooked and cooled shrimp with a package of spinach artichoke dip (Hot Tamale Mama). It will make a scrumptious chicken/shrimp salad or stuffing for zucchini or squash. You can also wrap a generous helping into a Swiss chard leaf for an incredible “sandwich”. Can I hear good AMEN?!

There are some wonderful jellies to be had at the market – mayhaw, strawberry, pineapple, garlic pepper, just to name a few.  Now I hear you thinking, “I have too many jellies in my fridge now!” Perfect! You now have a variety of salad dressings at your fingertips. Mix 3 tablespoons of extra virgin olive oil with 2 tablespoons of vinegar (any kind) and whisk in a tablespoon of jelly. I also like to add in a teaspoon of Dijon mustard. Think of the possibilities – Garlic Pepper Jelly vinaigrette on Sam’s Sprouts, Kumquat Marmalade vinaigrette on fresh tendergreens with dabs of fresh goat cheese on top. Of course, jelly is always a tasty topper for toasted bread (Windfield Farms, 7Grain) and wouldn’t that go beautifully with a” Turducken” breakfast? Frieda has her Turducken egg kits available – 2 turkey eggs, 2 duck eggs, and 2 chicken eggs – celebrate the holidays all year long!

Brandon and Marietta added another little beauty to their “Slice of Heaven”. That’s right; they have a lovely new baby girl! I suppose they will not be at the market again this week but…you never know. I find it comforting to know the people who grow the vegetables I buy and that the vegetables were in the ground or picked from the bush just the day before. I take comfort in the fact that our vendors are passionate about their products. There is a freshness and variety at our market that is very inviting. And you are invited to enjoy it with 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