This Week at the Farmer’s Market with Charlene LeJeune

It’s Tuesday again, my friends, right on time! Time to start thinking about a lovely day at the market tomorrow and a wonderful lunch. Feast on an old favorite from Kandy – lemongrass infused chicken on a bed of noodles and lettuce. Yum! She also offers her pan seared salmon on a bed of noodles or shredded cabbage salad. It’s best to order that ahead (225-329-6470). Then over to Bhakti Farms for one of his amazing vegan burgers, Curry Bowl or Bhakti Bowl. And pick up some of Johnny’s Cajun Spice. You’ll need it for a recipe. I hope you brought your scissors and knives ‘cause Dave will be there with his sharpener.

Kristen will be there with lots of eggs. Brighten up your morning with a simple egg frittata. Slice or chop one onion and sauté it in 1 tbsp butter. Add 1/2 green pepper, chopped, turn up the heat a bit and cook for a couple minutes. Whisk up about 6 eggs with a splash of milk (almond milk will work as well) with a dash or two of Johnny’s Cajun Spice. Before adding the eggs to the pan, toss in a handful of chopped chard or spinach and let it wilt. Now, you can pour in the eggs and top with feta cheese (geez, I hope you picked up some from Huckleberry Fred’s on Saturday.) Bake in a 375F oven for 20-25 min till the eggs are set and not jiggly. You’ll enjoy having an Organic Pineapple Ginger (coconut sugar) Bucha or and Organic fresh Goumi berry Tepache with your meal.

Tuesday may sneak up on us but Saturday never will. And this Saturday, we are welcoming a newcomer to the gazebo, Darrell Galatia. So take advantage of the gorgeous weather and the fabulous music with a stroll around the market.

Never one to just make plain ole jams and jellies, Althee has got a lot of real winners on her table, from her Goumi Berry jelly to Elderberry Jelly to Persimmon to Scuppernong jelly. I know. That was my first thought. What in the world is a scuppernong? Turns out it is the oldest muscadine cultivar around, looking like a large white grape. Tessier Gourmet doesn’t hide behind the plain, either, with prepared dishes such as Smothered Chicken, Brisket in Red Wine Sauce, and Mushrooms in Parmesan Cream.

Six Acres has a remarkable assortment of microgreens like China Rose Radish and Genovese Basil. Just think how that would taste garnishing a plate of Tessier’s Smothered Chicken, mmm. They also have quail eggs and egg scissors. (Yeah, you read that right.) Well, of course I asked and the egg scissors are specially made to crack a quail egg. These petite little orbs are so delicate that if you cracked them like a regular egg you really run the risk of egg shells in your omelet.

So, I’m over at our new vendors the gator meat people, Gina & Andy, and I overhear a recipe for grilling gator meat. Don’t worry…I got it. First, you’ll need a trip over to Bhakti Farms ‘cause you’ll need some of Johnny’s Cajun seasoning (or you can use an inferior store brand). Simply sprinkle over your gator meat and let it marinate in the fridge for about an hour. Then (on soaked skewers) build your “kebabs” alternating the gator with sausage from Jubilee (smoked or green onion) and pineapple (sorry, you’ll have to get that from the store). Then pop the gatorbabs onto the grill. How easy is that? You could easily add or substitute yellow squash or zucchini (Sam or Vince) or those cute mini white squashes Nick has or mushrooms from James.

If you didn’t get feta or goat cheese from Huckleberry Fred’s last week, pick some up. I find it very useful in many recipes especially over sliced squash or zucchini (Nick, Vince, Sam). Simply slice your squash of choice, toss with a bit of olive oil and season your your favorite blend. Then place on a cookie sheet into a 400F oven for 15 to 20 min until desired doneness. Enjoy! But you won’t be able to enjoy it if you sleep in, right? 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