Hi, friends and Happy Tuesday! I know your tastebuds are reminding you it’s time for a Farmers’ Market meal. Take a deep breath, relax; there’s 20 more hours before you can bask in swift breezes, lots of sunshine, finger-snappin’ music and lots of great food. Can’t wait, can you?
Nanette will be there with her crunchy delicious veggie wraps and raw salads. Enjoy a few of Rebecca’s remarkable chicken tamales or wrap yourself around a smoky pulled pork sandwich and fixins’ from Jeff. Kandi has the most incredible salmon salad (not to mention the crispy egg rolls) your mouth will ever bite into and Cynthia’s saucy Italian ravioli is worth the trip. Pace yourself, now, ‘cause you’ll need to save room for a slice of Frankie’s remarkable fruit breads or a whoppin’ fat cookie! What a way to finish a summertime meal!
On Saturday, we’ll all be enjoying the Farmers’ Market String Band in the gazebo. Keith and Nealy Frentz will add pizzazz to the morning when Lola Deux Food Truck pulls up to the curb. WOW! I know…just take a deep breath, go get your coffee and get in line for those delightful Parmesan fries.
So many gorgeous veggies…what to do with them all? How about an Asian stir fry? Start with a hot wok seasoned with a high heat oil such as peanut or coconut. Add cubed meat, such as chicken breast, pork steak, beef stew, or shrimp and cook until seared on the outside. Remember, the smaller the cube, the quicker it cooks. Now we are ready for the veggies – onions, cabbage, carrots, bell pepper, and asparagus long beans, all coarsely chopped. Cook for 5 – 7 min stirring the ingredients together constantly. You want the veggies to be cooked, but still crisp. Create a glaze* as a final touch to your stir fry. You can also use Dong’s Korean dipping sauce, the one that goes so well on his popular Korean “pancakes.” Vary your “fry” by using different veggies – okra, squash, eggplant, zucchini…
*The glaze is very easy to make and is soooo versatile – 1 tablespoon jelly, 1 teaspoon water, mix well and toss into your dish. Robin’s apple bacon is heavenly on asparagus beans, green beans, broccoli, and pork and her onion would add a special something to tomatoes, potatoes, chicken, or shrimp. Althee’s blackberry is divine on peaches and blueberries and her tomato jelly adds a perfect balance to roasted eggplant. But don’t take my word for it; check out their flavors and rev up your dishes.
Southy’s preparing a few special soups for us this week. Tomato basil is definitely on the menu. Serve with a few slices or Suzie’s Rosemary bread, spread with Vincent & Mauricio’s skordalia on and baked until just warmed or golden brown. How wonderful! Eggplant makes a velvety smooth soup and Southy has seasoned it to perfection with roasted garlic and oregano and deliciousness. Lena’s toasted bread rounds are the ultimate accompaniment. Wouldn’t that make a superb summer meal…out on the patio with a lovely side salad of Creole tomatoes and cucumbers, and a happy bouquet of Nancy’s bright red celosia or an airy centerpiece of Miss Betty’s maidenhair fern? Sit back and relax. I can feel the tension ease already.
What are you waiting for? Be bold…don’t just pencil us in…use that bright red Sharpie! We’ll 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
