Charlene LeJeune writes a weekly newsletter detailing the Covington Farmer’s Market, taking place Wednesdays at the Covington Trailhead, 10 a.m. to 2 p.m. and Saturdays at the 600 Block of Columbia Street (Covington Police Department), 8 a.m. to 12 noon. Here is this week’s edition with a preview of today’s market:
Whadda ya know, friends, it’s Tuesday again! What a lovely day we’re having today and I know you’re all ready for another sensational week at the market. Our vendors are all ready too! Come and indulge in a Wednesday lunch filled with great food, terrific music, and gentle breezes. Papa Lou’s will be there with stuffed artichoke and not your regular stuffed artichoke either. This artichoke is filled with stuffing (of course) but also lump crab meat. WOW! Another new vendor who has actually been with us for about 2 markets is Cati. She has prepared the most delicious empanadas ever! This week she is featuring a classic Chilean recipe with ground beef, boiled egg, raisins, and olives. I can’t wait to try it. Barry will be out with his fantastic falafel feast. I found out Saturday, that you can actually freeze the falafel “dough” and bring it out again to fry as desired.
Whatta Saturday! Whatta Saturday! New to our market, Jessica Meltz, will bring her beautiful harp melodies to complement a lovely Saturday morning. THEN — Fikret Kazan and Isabella’s fantastic traveling pizza oven will set up on Columbia Street —and that means YUM! PLUS— WYES and Chef Kevin Belton (author of several amazing books featuring New Orleans cuisine) will join us for a book signing. I’m sure he’ll also have some available if you don’t already have a copy. You don’t want to miss this!
Happiness is blooming all over the market these days. Welcome new vendor, Covington Bloomery, with a lovely selection of cut flowers—zinnias, Jewel of Opar, amaranth, flowering basil and more, gorgeous colors, wonderful fragrance. I’ve never seen hostas that blossom before but Trudy had a few this past week and they were beautiful and it didn’t hurt that they were surrounded by precious purple Mexican Petunias and Yellow Dancing Ladies. Dancing over to see what Dennis had, I discovered Angel Trumpets and plump hydrangeas and fluffy white Crepe Myrtle. He also has a very unique Crepe Myrtle with burgundy leaves and blossoms. Purslane is awaiting you at Alton’s place. This beautiful little plant is often overlooked and sometimes regarded as a weed but its leaves are, in fact, one of the most nutritious plants you can eat.
It’s amazing what just a stroll around the market will uncover. Althee is now offering mini pies and quick breads along with delicious jams and jellies. She says the selection will vary from week to week. You’ll find pound cake at Windfield Farms; how can you say no to that? Honeydew melon and watermelon, that’s what Greg has for you. Five (or maybe six) varieties of figs are to be found on Nick’s tables. Just picture it….sweet, ripe figs, sliced in half with a crumbling of Brown Hat’s goat cheese on top and a drizzle of balsamic to really bring out the flavors.
I was looking through my recipes and came across a photo of a spiral ratatouille dish that looked wonderful. You’ll need 1 large red pepper or 2-3 smaller ones, 2 small zucchini, 2 small yellow squash, 1 eggplant (about as round as the squashes), fresh oregano and thyme from Alton, some goat cheese from Brown Hat Dairy, and a jar of La Provence’s pasta sauce. Slice your veggies into equal thicknesses so they cook evenly. Pour half the jar of pasta sauce into a baking dish, add a few leaves of oregano and thyme, and crumble some of the goat cheese on top of that. Then lay the sliced veggies around the baking dish in a spiral, alternating eggplant, zucchini, yellow squash, bell pepper. Top with the rest of the sauce and goat cheese and bake at 375 till tender. You can find all those vegetables on the tables of our produce vendors.
There’s lots of wonderful to discover at the market so set your alarm clock for faahbulous, ‘cause if you sleep in, all you gonna do is dream about it!
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
