Covington Farmers’ Market weekly newsletter by Charlene LeJeune:
Chilly days, my friends, chilly days! But, good news! Wednesday is almost here! Eggs, eggs, eggs! Don’t forget your eggs from Double K. Bhakti Farms’ beet and bean burger will chase the cold from your bones. It must be Johnny’s special sauce that’s so warming. Joy has empanadas for a special lunchtime treat. And, bread pudding!! You can also get some of Joy’s grab N Goes to keep warm during the week. Of course, you may want to warm up with Jerome’s delicious sweet potato and carrot soup and a slice of his Quiche Lorraine would make a lovely breakfast treat. Make sure you get your honey from Jerry and he may even have some scrumptious blueberry spread as well.
Saturday will breeze in with January crispness. Good place to start is the coffee pavilion for some hot coffee to warm up. Zac Maris will set up in the gazebo to lend special melodies to the breezes. Stop by Meme’s for one of her legendary vegetable pancakes.
Tomato Ann is back and she has lots of beautiful tomatoes. She also has citrus — grapefruit, oranges, and satsumas. Eddie’s showing off some gorgeous cabbages, lettuces, broccoli, cheddar cheese cauliflower, green onions, and more. Northshore Greens’ lineup of Asian greens, lettuces, and herbs are wonderful. Well known for fabulous sweet potatoes (ya gotta try the purple ones), Nick also has rich, raw honey, persimmons, baby carrots, kale, and more. You’ll also find great veggies keeping company with the sprouts on Sam’s tables.
I found a delightful recipe for mushroom pork chops. First place to start is Jubilee Farms—you will need pork chops (4) for this recipe. You’ll also need mushrooms, so your next stop is James—shiitakes or chestnut mushrooms will work well. The recipe calls for chicken broth but James’ mushroom broth or Jubilee’s beef broth are great substitutions. It makes a wonderful gravy that is perfect over mashed potatoes or steamed broccoli or cauliflower (Eddie, Ken, Faust Farms). This recipe may be just as tasty using chicken and I believe Credo Farms will be there this Saturday.
For more breakfast options, check out the delicious chicken waffle sandwich created by Jennifer at Bear Creek Road. And there’s more goodness on her table with the introduction of a Cookie Butter Pain D’Epi and the return of her Kaiser Roll. AND, she has KING CAKES both traditional and Galette des Rois time! YUM! Dark Chocolate Sea Salt Cookies and a Sourdough with spelt, flax seed and honey are headlining at Happy Flour. WOW! So much goodness in such a small space! Norma Jean’s carrot bread is a favorite and remember she has lovely vegan soups, different ones each week.
Did you remember your eggs? How about milk? Yogurt? Shrimp? Bread? A trip to your Covington Farmers’ Market is always a pleasure! Come join us for a smorgasbord of delights. See you 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
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Mushroom Pork Chops
1½ teaspoon Kosher Salt
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
¼ tsp Black Pepper
2 tbsp oil of choice
2 tbsp Butter
2 – 2 ½ lbs Thick Pork Chops (4)
12 oz Shiitake or Chestnut Mushrooms sliced
2 tbsp Flour
1½ cup Chicken Broth
1 tsp Worcestershire Sauce
- Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well. Reserve 1 teaspoon of the seasoning mix for the mushroom sauce.
- Season the pork chops on both sides with the remaining prepared seasoning mix.
- Slice the mushrooms; don’t slice them too thin so that they hold up during cooking.
- Heat the oil in a large deep skillet over medium-high heat. When the oil is hot – but not smoking, add the pork chops. Cook the chops for 5 minutes, per side until they are golden and the internal temperature is at least 145°F at its thickest part.
- Remove the skillet from the heat and lower the temperature to medium-low. Place the pork chops on a plate and keep them warm by tenting with foil and/or place them in the microwave or oven. They will stay warm away from drafts.
- DON’T wash that skillet! Place it back over medium-low heat and add the butter. When the butter is melted and foamy add the mushrooms and the reserved teaspoon of seasoning mix. Cook the mushrooms gently for 3 minutes or so, stirring frequently.
- Add the flour to the mushrooms, stir to combine well and cook for 1 minute, stirring frequently.
- Raise the heat to medium and add the chicken, beef, or mushroom broth and Worcestershire sauce, scrapping the bottom of the skillet gently as you stir. When the sauce starts simmering, lower the heat to low, cover and continue cooking the mushrooms at a gentle simmer for 5-7 minutes, stirring occasionally. Add salt to taste, if needed.
