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This Week at the Farmer’s Market by Charlene LeJeune

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Cucumbers from Bartlett Farm

Cucumbers from Bartlett Farm

Good afternoon, friends, and Happy Tuesday! Vacations are wonderful but it’s great to get back into a routine again. After two weeks, I feel so out of touch but I’m sure there will be great lunches – crispy egg rolls, lovely raw salads and wraps, a few Honduran tamales, delicious pulled pork and perhaps Jeff will even surprise us with smoked chicken salad. Enjoy your lunch with a refreshing cup of jasmine tea, strawberry fruit pinch, or blueberry lemonade. Don’t forget to pick up your fresh veggies. Squashes are perfect to stuff with a little pulled pork or chicken salad and bake. Or fill with Nanette’s corn and black bean salad for a vegetarian flair that will even satisfy meat lovers. Enjoy raw or baked. Make your own “spaghetti” with zucchini. I usually cut the zuke lengthwise into ¼” thick (or so) slices, then cut each of those slices into ¼” long pieces. You can stir fry it before adding sauce or use it raw.

Saturday, lovely Saturday, will be another great market day with fresh watermelon slices from Jubilee Farms in the cooking tent. I know one slice won’t be enough but don’t fret, they will have some for sale as well. We will also be treated to the vibrant tunes of Linnzi Zaorski. Her sassy 1940s style brightens up our morning. So grab your coffee, put your dancin’ shoes on and have a great time with us.

I’m looking forward to seeing if there are any new veggies to be had. I am certain there will be eggplant. Bread and fry eggplant rounds and top them with some of my O-luv Artichoke sauce, Cynthia’s Bolognese sauce, or with Bechac’s Bleu Cheese dressing. Yum!

I know there will be fresh beans, okra, squashes, heirloom and Creole tomatoes, blueberries and peaches, tomatillos, and peppers. I was kinda strapped for a great recipe when I came across Marietta’s recipe for spaghetti squash from Slice of Heaven Farm. Thanks, Marietta, this sounds wonderful!

Cut spaghetti squash in half lengthwise. Scrape out seeds. Place open side down in a baking sheet with a half inch of water in it. Bake for 40 mins at 350°F.  Once the squash is done, take it out and scrape out the inside “noodles” with a fork and spoon.  Prepare a pan on medium high heat and melt a tablespoon of butter with a tablespoon of minced garlic. Add the “noodles” and toss in the butter and garlic. Add a splash of dry white wine. (If you’re not big on wine, I’m sure that vegetable or chicken broth will work.) Sauté until the wine is evaporated, about 4-5 minutes. Finish with minced parsley and grated parmesan. Serve hot. Doesn’t that sound delicious?

Another good idea I came across has to do with okra. Lots of our vendors will have okra this week and I know many of you stay away from it because it tends to be slimy. Slice your okra, place in a single layer on a cookie sheet and bake in the oven at 350°F for 10 minutes on each side. It can then be put in recipes for gumbo, or whatever you like. Best yet – NO SLIME!!

I can’t wait to get back to the Market, to the brightly colored flowers and green plants, cool summer soups, freshly baked breads, a cookie selection to delight the most discriminating tastebud, sweet honey, jars of beautifully fermented veggies, your friendly faces, laughing children, the scent of herbal soap wafting on the breeze along with Tabasco’s endearing cock-a-doodle-doo. It’s so good to be home!

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

Wednesday Market Menu 7-9-14

Local Events Shop Local

This Week at the Covington Farmers Market by Charlene LeJeune

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Oyster Mushrooms from James Shoop, "Chickin' Jim" at the Covington Farmers Market

Oyster Mushrooms from James Shoop, “Chickin’ Jim” at the Covington Farmers Market

Hi, friends and happy Tuesday! Is it Tuesday? The days and weeks have flown by so fast, it’s hard to remember. And there aren’t too many shopping days left and sometimes just thinking of all the holiday activities is exhausting.
But, Wednesday is on the horizon, and even though sleigh bells are jingling (somewhere in the world), you need to take some time to treat yourself to a lovely lunch at the Market. Indulge in a delicious soup, hot tamales, smoked turkey or crispy egg rolls. Enjoy your meal with a steamy cup of coffee from Frankie or save the coffee to have with your dessert – peanut brittle, cashew brittle, chocolate caramel truffles, or Raspberry Oreos. It’s OK to indulge; Mr. Houston and Marietta will have the most luscious greens and greens just kinda make everything healthy.
NO snow falling outside but friends will be calling you on Saturday to come and enjoy the music of Linzzi Zaorski. Then get set for The Kombucha Girl in the cooking tent. Susan and Liz will serve samples of their holiday kombucha and show you ways to enhance this special tea with bitters and other ingredients. So grab your coffee and do some Christmas shopping with us.
The scent of fresh brewed coffee is sooooo inviting (like popcorn popping) and Kevin always has an amazing gourmet roast for us. What an awesome gift! How wonderful it would be to have fresh herbs on the table fragrantly waiting to be snipped and added to your dishes! Alton and Sandra will make a special basket of herbs (or anything else) Oh! Go ahead and order two – one gift, one for your table. Fresh goat’s milk cheeses (Farmhouse Dairy) or cow’s milk cheeses (Mauthe’s) on a tray, a jar of any kombucha flavor plus a bottle of bitters (Kombucha Girl), a basket of seasonings and herb blends (Herbs N Spice), a bag of all natural beauty products – more awesome gifts with one thing in mind, to make someone smile. Why stick with traditional? Dennis’ winter plants include Cassias, Confederate Rose, Clumping Bamboo, Candelabras, and fig trees. Think outside the stocking!
Aside from having great gifts, it’s always great to see old friends and new appearing at the market. Betty Rue is back with their famous gluten free cookies, cookie mixes, and ancient grain flour. Crystal has developed dairy free egg nog that is absolutely fantastic! Gotta try it. You may or may not be aware that we have some special food and treats for your four-legged buddies. Tiger Bait (don’t ya love it?!) is offering raw pet food. I’ve read their pamphlet and you will be amazed at the love and thought going into their pet food and treats. You have to stop by their table so you can see for yourself. While you’re over that way (toward the corner of Theard & Columbia), you can see that strawberries are back! What a lovely treat for a Christmas dinner – or any dinner – for that matter.
Another great stop is at Sam’s Sprouts. He has a few unique sprout blends and a few light & tasty dressings to add to them. He also mentioned a few ways that he uses sprouts in his own cooking. Sprouts make a fabulous addition to scrambled eggs or delicious stir fry. Sam uses his lentils, peas, and beans blend in a sprout-tastic chili. Who knew?! The ladies at Rosalie Alley Apothecary have several wonderful tea blends. The hibiscus-mint medley, rose orange spice, and dandelion chai all sound (and smell) so soothing. But what really caught my eye is their Carob Café with roasted cacao nibs, roasted dandelion root with carob and a hint of clove. Their mulling spice tea will have your bells ring-ting-tingling too.
The Covington Farmers’ Market is a remarkable place to be on any morning. C’mon…. it’s lovely weather to spend a market day together with you!
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