This Week at the Farmer’s Market

Is that a chill in the air, my friends? Not really but it is August and before you know it Thanksgiving will be here. I jest, of course, but only a little. Still, I’m looking forward to a lovely day at the market tomorrow. Where to start? Start with your eggs, Double K no less. Or maybe some Double K figs. Did you know you can grill them? Yup. Slice ‘em up and pop ‘em on the grill. Hopefully you picked up some goat cheese from Huckleberry Fred’s on Saturday (if not, make a note for this week) cause it seems nothing goes better with figs than goat cheese.

A lovely shredded cabbage salad with shrimp from Kandy makes a refreshingly light but surprisingly filling lunch. Or maybe you prefer some of her incredibly delicious cream cheese shrimp rolls. Yeah, those always bring a smile to my lips, too. A glass of jasmine tea along with that will just have you singing for joy! Why not try something different from Bhakti Farms? Avocado, carrots, Sam’s Sprouts, veganaise and a bit of Johnny’s Cajun Seasoning all get together between 2 pieces of Dave’s killer bread to make The Veggie Sandwich. They’re serving Berry Hibiscus iced tea to quench your thirst.

Abeer is preparing her fabulous Ouzi for tomorrow. For those not in the know, Ouzi is filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts aannd, she has BAKLAVA! Surely, you won’t be passing up one of Carroll’s lovely dessert waffles, right? Even if you don’t have it for lunch, it’ll be wonderful around 3 pm when those cravings start to hit. Not in the mood for sweet, try some of Allison’s wasabi green beans or her trail mix to get you through the afternoon.

We will be treated this Saturday to the lovely vocals of Destiny Manzella darting from the gazebo. It just makes you want to grab your coffee from the pavilion and enjoy a stroll around the market, maybe pick up one of Meme’s delicious veggie pancakes along the way.

You may have heard last Saturday that we had to say a sad farewell to one of our beloved vendors. A market icon for the last 20 years, Henry Mauthe, passed away. He enjoyed coming out to the market and sitting with his grandkids while they sell and visiting with his market family. Yes, Jan, you’re right! They don’t make them like him anymore.

We really have an abundance of peppers at our market and the easiest way I know of to stuff them is with goat cheese. Huckleberry Fred has a delightful assortment of cheese blends and one of them is just right for your peppers. While the smaller, banana type peppers seem like they would be harder to stuff, it’s well worth the work. That reminds me, better get some to go with your figs. Surprisingly goat cheese also pairs very well with grilled peaches. Who knew? Better make a stop at Clecklers, too!

Actually we have an abundance of summer veggies and sometimes I’m at a loss as to how to vary the ways I cook them. I recently came across a zucchini recipe prepared by the hospital cafeteria at St. Tammany. They called it grilled zucchini and rosemary but I suspect it was roasted. It was a very simple dish of halved zucchini, buttered, salted and sprinkled with chopped rosemary, then roasted at 400 for about 20-25 mins. Delicious! I know there’s plenty of zucchini out there I think this would still be great with any squash (got lots of that, too).

We have a particularly unique assortment of jams and jellies from both Althee and Stacey. You’ll find flavors like Althee’s Monkey Butter, Tomato Jam, and Kumquat Marmalade to Stacey’s Apple Pie Jam, Crawfish Pepper Jelly, Carrot Cake Jam. And for a limited time, Greg will have persimmon jam! Think of the amazing toast that will make.

If you missed Happy Flour last Saturday, don’t miss them this week. They are back with waffles and Cinnamon Morning Buns AND Muffaletta Sourdough —a luscious sourdough with the olive salad already inside! I know! And Jennifer, at Bear Creek Road, is back this week with Italian herb and cheese bread. Mmmmm. Picture this (smell-a-vision if you can)…a slice of either bread, warmed, and dipped into a lovely, fruity olive oil. Yeah! I think that might cure just about anything. Jennifer is also planning to bake peach and blueberry pies, plum and Brie cheese tarts, and lemon ice box pies.

Sooooo….What will you be doing on Saturday morning? If you’re smart, you’ll meet us at the market and enjoy a lovely morning!

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