Covington Weekly » September 8, 2020

Daily Archives: September 8, 2020

Pic of the Week

Pic of the Week

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This week’s pic “Louisiana Iris” was submitted by Cathy Safford.

Submit your photo for “Pic of the Week” by emailing covweekly@gmail.com, posting on our Facebook page #picoftheweek, or on our Instagram page @covweekly #picoftheweek

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Hope you had a restful Labor Day, friends! I hope you’re ready for a scrumptious Wednesday; I sure am! A refreshing glass of jasmine tea is so welcome on these last days of summer. But, don’t stop there, a serving of Kandy’s most awesome shrimp cream cheese rolls will make you smile all day long. Fresh eggs (Double K), fresh eggplant (Mr. Houston) Now what?? Simple. Finely chop 1 small yellow onion in 2 tbsp olive oil. Add 2 eggplant (or more if small), diced and seasoned with salt and pepper, then fry until golden brown. When almost done add a few dollops of goat cheese (Huckleberry Fred’s has a wonderful selection. Hope you got some on Saturday.) Fry 4 eggs in a separate pan and serve on top of your eggplant. For added flavor, try a sprinkling of Johnny’s Cajun Spice (Bhakti Farms).

photo from Happy Flour at the Covington Farmers Market

Corey is smoking chicken and ribs for this week and serving them with his wonderful cole slaw. Tomato tart will be on the table at the French Stall and Jerome is also preparing Ratatouille and the amazing Madeleines. Henderson’s is not only a great place to find baking (you gotta try the shortbread) and soup mixes but they also offer roasted nuts — almonds, pecans, cashews, peanuts, lightly coated in cinnamon sugar and absolutely perfect for snacking.

Asian Eggplant from GROW.farm

The jammin’ music of The Farmers’ Market String Band will greet you from the gazebo as we slide into Saturday. Get out early, grab your coffee and take a stroll around the market. Lots of eggplant to be found, suitable for slicing, roasting, and topping with a bit of pasta sauce from Jennifer. Ross will be out there with duck meat and it occurs to me that I did not include that recipe last week. Oops! Sorry about that! I did include it this week.

As you stroll around the market, you’ll see there are so many things to enjoy. I found some amazing baby corn pickles at Stacey’s. She has them pickled with mustard seed, peppercorns, and celery seed —you know, the traditional stuff —but also “burled” in crab boil. Wow! That’ll wake up any so-so dish! New to the market Jim’s Low-Carb Sweets & Treats. He has some wonderful treats like peanut butter cups and chocolate coconut balls. He also makes a fabulous cauliflower crust. It would really make a nice pizza crust but I found it also makes a great sandwich whether you cut it into “slices” or use it as a wrap! I’ll bet it would make amazing “crackers”, just cut into small triangles or squares and bake until crisp. Then dip into some of Tessier Gourmet’s Spinach Artichoke dip or Abeer’s hummus (she will be at the Saturday market) or Norma Jean’s walnut pâté or Happy Flour’s basil pesto.

New vendor 3 Js Jerky

Gerard and Judy (Serenity Lane) have a delightful selection of essential oil blends. They also have some recipes that use a very high quality brand of CBD oil — great for inflammation! While you’re over there, grab some sausage or chops or hamburger meat from Jubilee Farms. The weather has been cooling a bit so grilling some green onion or Italian sausage would be a treat! Sittin’ outside…sippin’ on a bottle of Nancy’s kombucha or one of Amanda’s fresh juices…sausage/burgers on the grill…some of Nancy’s kraut or Aminta’s microgreens waiting to top ‘em off, sautéed mushrooms (James) on the side…I’m happy! And, for dessert, check out the wonderful pies and cobblers that Althee has been making or some of Rose’s sweet pralines. Heaven! So you see, the Covington Farmers’ 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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

Pasture-raised duck from Backwater Foie Gras

Roasted Duck Breast

  • 1 tablespoon olive oil
  • 1.8 lb duck breasts (4 duck breasts)
  • 1/2 teaspoon salt, can use more, to taste
  1. Preheat oven to 400 F.
  2. Score the skin of duck breasts in parallel lines or in criss-cross pattern. Generously season both sides of duck breasts (and especially add more salt to the skin side!) with at least 1/2 tsp salt.
  3. Use a large oven-proof cast iron pan, or use an oven-proof large stainless steel skillet (make sure that the pan you use has an oven-proof handle).
  4. Heat 1 tbsp of olive oil in a large skillet on medium heat until the oil is hot. Add duck breasts to the skillet skin side down.
  5. Cook the duck breasts, uncovered, for about 8 minutes on medium heat on the skin side, until the fat is released. I like to use a splatter screen to keep the oil from splattering (the splatter screen allows the heat to escape). After 8 minutes, remove the duck fat from the skillet, leaving just enough to cover the bottom of the skillet. Turn the duck breasts over to the other side (non-skin side) and cook for 2 more minutes on medium heat.
  6. Place your oven proof skillet (with duck breasts in it) in the oven (preheated to 400 F) and let the duck breasts roast for about 5 minutes, until they are medium rare.
  7. Remove the skillet from the oven (wearing oven-proof gloves to protect your hands, of course), and let the duck breasts rest for about 7 minutes before slicing them.
Wildlife Lookout

The Dragonfly: Nature’s Mosquito Abatement

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Local Wildlife Lookout by Chelsea Cochrane

Summer in Louisiana would be incomplete without dragonflies – or as we like to call them – Mosquito Hawks. I remember as a kid late summer afternoons, sitting at the banks of the river and watching these incredibly agile fliers swoop and dive, catching their dinner. Natural predators, a dragonfly can consume as much as a fifth of its body weight per day. They are also considered one of the world’s most efficient hunters, catching up to 95% of their prey.

A large part of this prey is mosquitoes. A single dragonfly can eat hundreds of mosquitoes per day. Add this to their tendency to swarm by the hundreds – sometimes thousands – and you’ve got one heck of a mosquito abatement program. Nature wins again.

Part of their effectiveness in hunting has to do with the dragonfly’s amazing vision. They have compound eyes, consisting of thousands of individual lens that can see in practically every direction except for directly behind them. In fact, a dragonfly’s head is mostly just eyes with a mouth.

Their unusual flight patterns are attributed to the two sets of independently moving wings, giving them the ability to propel themselves in six directions – up, down, forward, backward, left and right, as well as hover. The flight of the dragonfly is so unique that engineers at MIT have done work to mimic its patterns in robotics.

Dragonflies are exceptionally fast, too. The average flight speed of a large dragonfly is estimated at 22 – 34 mph, with a cruising speed of about 10 mph. They can travel at 100 body-lengths per second in forward flight, and around three lengths per second going backwards. Robert John Tillyard’s The Biology of Dragonflies (1917) claims the southern giant darner, a species native to Australia, was clocked at 60 mph.

From a recent study on migratory patterns of dragonflies, Matthew Dodder via Hallworth et al., Biology Letters

Many dragonflies are migratory, some traveling great distances. A study tracking dragonfly migratory patterns found that the green darner dragonfly, Anax junius, from New Jersey traveled only every third day at an average of 7.5 miles per day (though one dragonfly traveled 100 miles in a single day). A more recent study suggests that the green darner embarks on a year-long, multi-generational migration. A dragonfly called the globe skinner has the longest migration of any insect—11,000 miles back and forth across the Indian Ocean.

A majority of a dragonfly’s life is actually spent underwater in the nymph stage. Dragonfly nymphs live in fresh water and munch on yes, you guessed it, mosquito larvae, as well as tadpoles and small fish. This stage of the dragonfly’s life can last up to five years, while adult stages can be as little as a few days or weeks. The dragonfly has many natural predators, including several birds and some wasps. Insecticides and water pollution also affect local populations.

Mesurupetala, Late Jurassic (Tithonian), Solnhofen limestone, Germany

Dragonflies are some of the oldest winged insect, with fossils that date back some 300 million years. Some of these show ancient ancestors of dragonflies with wingspans of up to two feet. Today about 3000 species of dragonflies are known around the world. It is in the order Odonata, infraorder Anisoptera, which has three families, 11 subfamilies and 348 genera.

Local News

St. Tammany Parish President Mike Cooper Offers Support for Regional Recovery Phases

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From St. Tammany Parish Government:

St. Tammany Parish President Mike Cooper has penned a personal letter to Governor John Bel Edwards asking him to consider regional implementation of COVID-19 recovery phases, in lieu of the current statewide implementation model. In addition, Cooper’s letter asks that the Governor make the criteria for any Parish to enter Phase 3 available to Parish leaders state-wide so that each region can base their decisions on phased re-openings using these criteria. This letter supports similar appeals to the Governor by the St. Tammany Parish Council as well as the St. Tammany Chamber of Commerce.

“As I have said from the start of our emergency response to this pandemic, I want to balance the health of our community with the health of our economy. St. Tammany has risen to the call, as a community, to take personal responsibility to prevent the spread of COVID-19 and to protect the health of our citizens — especially the most vulnerable. We want to use this momentum to move into the next phase, to increase capacity in our small businesses and our restaurants, while keeping precautions in place so that our economy can begin to robustly recover. I have faith in our citizens that we will continue to take personal responsibility to do what is necessary to slow the spread and simultaneously support our local businesses. We want to begin to resume a sense of normalcy, and to strike the balance for the health of our economy.”

Cooper stresses that he wants safety protocols — wearing a mask in public, physically distancing, and practicing personal hygiene — to remain in place going forward. According to the Louisiana Department of Health, 90,230 tests have been administered in St. Tammany, with 6,220 total positive cases reported. This is a 6.89% positivity rate.

Visit www.stpgov.org for more updates.