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This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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Covington Farmers’ Market weekly newsletter by vendor Charlene LeJeune:

Whatta change from last week, friends! I can feel my toes again! Kandy is back and bringing her extra special salads with her! Jasmine tea, too! After last week, I’m sure you are in desperate need of eggs. No worries; Kristen’s bringing lots of ‘em. There will be Jerry’s raw honey as well. 

From the Covington La Farmers Market Facebook page

Spinach & Goat Cheese Quiche – what a delicious dish and it’s on Jerome’s menu this week. He will also have those tasty Madeleines. YUM! Joy is cooking up a storm — boudin balls, empanadas, stuffed artichoke… Sorry I can’t make your choices easy but Johnny’s coming in with his fabulous mushroom burger and Curry Bhakti Bowl and all those delicious raw vegan treats! Check out Mignon’s jun and tonics (non alcoholic). Eddie will be out there with lots of gorgeous veggies.

And then, it’s Saturday and the good news is that the weather will be wonderful! More good news is Jazz Break is in the gazebo pouring out jazzy tunes and making happy everywhere! Now for breakfast. But what will you choose? Bhakti Farms makes an amazing egg sandwich. Norma’s black bean enchilada pie is a tasty change from the norm. Protein bars from Tessier Gourmet; veggie pancakes from Meme; chicken waffle from Jennifer, Ginger Divinity from Vincent & Mauricio (yes, for breakfast), turnovers from Happy Flour— oh man! I’m stuffed! I better take a long stroll around the market, enjoying the weather and music, and see what’s there.

James always has wonderful mushrooms — do you have a favorite recipe? He has gourmet mushrooms of all kinds — chestnut, shiitake, oyster, and Lion’s Mane —each filled with nutrients and flavor.  For further  delicious, check out Cameron’s cultured butter. He has a black garlic flavor — a one-two punch off tasty nutrition. Nutrition doesn’t come easier than Nancy’s raw sauerkraut, unless it’s her strawberry kefir or golden milk or kombucha. 

From the Covington La Farmers Market Facebook page

We definitely have STRAWBERRIES – nothing like a fresh strawberry or two, just bursting with sweet ripe goodness. Citrus is making its rounds as well and there is nothing like biting into a sweet, fresh orange (peel removed, of course). And then, there are the veggies — greens, tomatoes, green onions, sweet potatoes, radishes. But there’s much more to enjoy and we invite you to join us for a lovely day at the market! 

​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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

Wednesday Market Menu 2-24-2021

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

What lovely Tuesday, friends! Looking like a gorgeous week ahead and a perfect time to get out to your Covington Farmers’ Market especially when Jerome is preparing more of his delicious Spinach &Goat Cheese Quiche plus he’ll have Madeleines. Kandy is back and with her she is bringing an all time favorite—chicken porridge! This simple little dish makes an amazing breakfast, lunch or dinner. Step it up a notch with a side of scrambled eggs (Double K naturally) or just make a well in your serving and crack an egg to fill, then bake for about 15 min and enjoy! Did you love Joy’s empanada’s last week? Well, they are back for round 2 this week. Chicken pasta is also on the menu and don’t forget to pick up one of her “grab n go” meals for later in the week! There may still be a bit of a chill in the air but, no worries, a lovely mushroom burger from Bhakti and a dash of Johnny’s Cajun Sauce and you will be nice and toasty. Grab a pack or two of his protein balls for a special treat during the afternoons. Any more blueberry spread, Jerry, or do we need to wait for the next crop to start ripening? What a way to spend a Wednesday morning!

Amedee Frederick is in the “house” and this Saturday his jaunty tunes will be spilling from the gazebo and saturating the market with song. Time to get your veggie pancake from Meme ‘cause they truly are delicious. 

A stop at Tessier Gourmet for a container of spinach artichoke dip can give you more than just a fabulous tasting dip for your chips, carrots, tat soi ends (gorgeous little dippers), or whatever. (It’s especially fantastic with whatever.) Add a couple of tablespoons to your Jubilee ground beef and kick up your burgers (or meatballs) another level or two. Think about how amazing your burgers would be if you made them with Jubillee’s green onion sausage instead. Remove the casing from the sausage and mix in a tablespoon (or two) of dip —ooooh! la! la! Magnifico! It can work the same for sautéed mushrooms or veggies (broccoli, cauliflower) plus it’s a great way to hide the fact that you’re eating spinach. Also delicious on a slice or two of one of the artisan breads our fabulous bakers create — pop ‘em in the oven and enjoy the wow!

While you’re there checking out the bread selection, take a look at the tasty breakfast sandwiches Jennifer at Bear Creek Road has each week. A healthy selection of sourdoughs await at Happy Flour, including Rosemary Parmesan but also some sweet treats like the awesome Cruffin! (yeah! that’s spelled correctly)

Our produce vendors are full swing into the season and, with a plethora of fresh veggies to offer, you’re sure to find just what you need. The sweet potatoes are delicious, the greens are nutritious, and the fruits are really scrumptious! The strawberries this year seem especially sweet; the oranges possibly have more vitamin C and the honey… 

Naturally Well’s elderberry syrup is pretty much a must for this time of year, especially with the stress challenges we’ve faced. Keep up your body’s immunity with a dose a day. You can also boost immunity and good gut bacteria with Nancy’s nutritious raw sauerkraut and kombucha. She had a special ferment last week using the cheddar cheese cauliflower and white cauliflower from our vendors. Sam’s sprouts and microgreens from Aminta are more tasty little weapons in your arsenol. 

With all the great food and nutrition and delicious here at the market, why would you choose to sleep in? I don’t know either. 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 www.covingtonfarmersmarket.org

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Glad tidings of great joy, friends! Are you all ready for the big day? Presents all (or mostly) purchased or made? Are they all wrapped, or is waiting until Christmas Eve to wrap a family tradition? One thing you won’t need to worry about is what’s for lunch. Probably a good idea to grab extras and give yourself extra time shopping. Joy is preparing tasty Stuffed Chicken Breast for tomorrow. She’ll also have her delicious Grab N Goes which are perfect to take home. They are frozen; just defrost and serve, or keep frozen for another time you are just too pooped to cook. Abeer will have Baba Ghanoush this week, such a lovely dip for parties as does her hummus. She’ll also have Green Bean Moussaka. Bhakti Farms has several amazing choices — mushroom burger and the every-popular beet & black bean burger and their Bhakti Bowls are wonderful!

Do not forget eggs from Kristen. I find I always need extra around the holidays for baking and special meals. Sweet, raw honey from Jerry makes a lovely gift, especially if the receiver is yourself. Perfect on pancakes, biscuits, toast, corn muffins… Check out Golden Light’s goodies for the week. Mignon has some fabulous tonics to help your immune system through the season. She has made some beautiful beeswax (locally sourced) candles.

Before you know it, though, it will be the day after and the market will be open. Michaela Lauer’s sweet voice drifts from the gazebo bringing joy to the world! So begin at the pavilion with a warm cup of coffee, then make your way around the market. We have so many wonderful vendors with fabulous products. Of course, the place to start is breakfast. Meme’s veggie pancakes have always been a market favorite. Norma’s amazing quiches are delicious as are her brownies!! (Yes! Brownies do make a wonderful breakfast!)  

Veggies abound — kale, lettuces, broccoli, Brussels sprouts, cauliflower, sweet potatoes — Oh, the joys of the season! The strawberries are sooo sweet this year. Wouldn’t they make a tasty addition to your holiday fare? Mauthe’s had egg nog last week and I’m hoping they will again this week. It was born of a collaboration with Billy, of HooDoo Ice Cream fame, so you know it’s gotta be good. 

As I said, lotsa great offerings on our vendors’ tables. Good time to get your sweets and treats for game days (and there are many of them) and the upcoming New Year celebration. It’s been a difficult year, friends, and we thank you for your consistent patronage. I hope that our market has brought some measure of comfort throughout this year. I pray that the blessings of this season follow you into the new year. Hopefully, you will join us.

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Almost happy Wednesday, friends. That’s right! Wednesday is just a ring ting tingle away and we’d be pleased to have you join us for lunch. Abeer is planning to have Ouzi, that scrumptious pastry filled with rice, ground beef, peas, carrots, almonds and pine nuts — and baklava! Fabulous pho is on Kandy’s table and that will warm your insides and have you feeling all jovial inside. And then, there’s her chicken porridge. Yep, I feeling real perky already! Chili is on Joy’s menu for tomorrow and she’ll have steamed broccoli and bread pudding to enjoy with that. 

A jar of raw clover honey, fresh from Jerry’s bees will make a wonderful teacher’s gift, unless of course your child’s teacher is a computer — then you’re off the hook. Just enjoy that honey yourself.  Can’t go wrong with a mushroom burger from Bhakti Farms. Johnny just makes it amazing. Jerome will have his creamy quiches tomorrow. I usually opt for the Quiche Lorraine since I’m not a big fan of spinach. I bring it home usually for lunch on Thursday and it heats up beautifully. Remember your eggs from Double K; those little hens are working hard to fulfill the demand. Mr. Houston had carrots on Saturday. They are so delicious sprinkled with some chopped green onion and then roasted in a little butter.

Here comes Saturday. Here comes Saturday Right down “Farmers’ Market Lane.” We’re gonna bring you lot-sa goodness starting from the gazebo. Okay so that really doesn’t rhyme but with Chris Talley and the Three Rivers Cooperative dashing out tunes, it will still be a merry day! So grab your coffee from the pavilion, give Kayleigh a big smile, and see what the market has to offer. 

So by now you’ve got all your Christmas shopping done, right? NO??!! Well, then stop by Serenity Lane. Judy and Gerard have fantastic skin care products plus they have brought back their Cleopatra’s Spa Treatment set, luxurious bath salts, and the Tub Teas, especially for gift giving. Their lip balms, hand and foot creams, make fabulous stocking stuffers. Credo Farms’ elegant handmade soaps are beautifully wrapped for gift giving. Remember, she’ll have chicken, too, and a marvelous Mineral Seasoning made with kelp, oregano, thyme, basil and several other spices.

A gift of golden raw honey from Blood River Honey or Nick is always much appreciated. Barbara’s gorgeous monkey pine wreaths make a fabulous gift (even for yourself) and while you’re there, indulge in a bag of whoppin’ fat pecans. (Psst, they make a nice gift, too.) 

Can you imagine how delighted you would be to receive Happy Flour’s shortbread cookies from Madeleine and Patrick? It’s a gift that’s sure to make you teacher’s pet or mommy’s favorite. Jennifer is making Stollen for the holiday season. It’s a delicious holiday bread made with raisins, candied orange & lemon peel, and tasty spices. She has even created gift boxes with Christmas cookies and cocoa bombs! You’ll be a friend for life after giving a package of 3 J’s jerky. They have a delicious assortment of flavors. You won’t need to bribe your four legged friends to love you, but why not treat them to a package of Tiger Bait jerky (not recommended for human consumption)?

We’ll have more than just fabulous gifts; we’ll have fabulous foods. Gorgeous fresh fruits and veggies in every corner of our market — greens, salad mixes, eggplant, cabbage, broccoli, cauliflower, and carrots, strawberries, oranges, satsumas, grapefruit and mushrooms. James even has satsuma juice! Jubilee Farms will have their wonderful sausages, including a smoked chorizo. Kefir, kombucha, sauerkraut, and more will be on Nancy’s table. There will be delightful goat cheese blends at Huckleberry Fred’s. Eggs available at Double K and Jubilee Farms. We’re just jam-packed with great gift ideas…great food…great music…great people – yourself included! Join us; it wouldn’t be the same without 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 www.covingtonfarmersmarket.org

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Happy Thanksgiving, friends! Well, it seems many of our market vendors are taking advantage of the holiday to enjoy with family. However, Mr. Houston is usually there and he has green onions, turnips, and greens. Kristen will also be there, and a good thing, too. You can’t make potato salad or deviled eggs without eggs! Mignon will also be there and she has created a fabulous Rose Pomegranate Jun. She will also have her 7 flower herbal tonic. Gotta try it. I hope you all have a very blessed and healthy Thanksgiving!

With the Christmas season officially kicked off,  join us as lively tunes Joe Barbara go dashing from the gazebo. Stop by the pavilion and say hi to Kayleigh and grab a steamy cup of coffee or tea provided by Coffee Rani. 

Stacey is canning those amazing pickled veggie combinations; Althee makes some delicious single -serve pies and quick breads. What more could you ask for? Jams and jellies, of course, for which both ladies are famous!

Don’t forget your greens! There’s nothing that sassies up a good turkey sausage gumbo more than chopped greens. Northshore Greens will have some lovely stir fry bunches (great for gumbos and soups as well). Becky also promises lots of herbs—rosemary, thyme, parsley, savory, bronze fennel.

Have we got the veggies for you!! Kale, Swiss chard, collards, cauliflower, broccoli, cherry tomatoes…..and strawberries! Persimmons are still popular over at Nick’s and he has bags of satsumas as well. And the sweet potatoes!!! I decided to try the purple fleshed ones and they are spectacular …but then so are the others. Buttercrunch, romaine and salad bowl (unless the deer get ‘em first) lettuces, that’s what you’ll find on Eddie’s table, plus cabbages, green onion, radishes, and a couple of varieties of kale. Ken (or rather his grandson) is back with navels, satsumas, and grapefruit. Amanda has taken advantage of the seasonal fruit with juice blends like Satsuma Orange, Ginger Lemonade, and a delightful Strawberry, Pineapple, Orange. What a way to get your Vitamin C! Baby kale, baby arugula, and daikon radishes fill Sam’s table. No worries, he still has sprouts.

Nick has eggplant and Mr. Two has shrimp —sounds like the start of a fabulous casserole. Huckleberry Fred’s will be there and their goat cheese blends are amazing. Delicious, spreadable, creamy—OK, don’t forget the bread. Our artisan bakers have the perfect choice for you. If you’re not fond of goat cheese (or even if you are), you’ll surely want to check into Vincent’s skordalia. It makes a super garlic bread, especially when you sprinkle chopped herbs on top. Just ask Vincent for a taste and you’ll see what I mean. While you’re over there, ask about Tessier Gourmet’s soups. There was a luscious Tomato Basil and a Vegetarian Chili last week. Even more reason for bread with goat cheese, skordalia, or simply butter (Mauthe’s). 

The Covington Farmers’ Market is a great place to be on a Saturday morning, especially after a holiday. There’s so much more than I can report in one little newsletter. Set your alarm for delicious and 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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Happy Tuesday, my friends! Looks like a gorgeous day tomorrow, the kind of day that just says, “Hey, let’s grab lunch at the Covington Farmers’ Market!”  And you say, “Yeah, I’ve been wanting to try Johnny’s Bhakti Burger, you know, the beet and bean one, piled high with avocado, sprouts, and Johnny’s special sauce.”  “Well, Kandy does have that fabulous pho—breast meat chicken, simmered with healing spices (star anise, coriander, cinnamon, peppercorns and cloves) —and that’s just the broth!”  Just thinking of it makes the day brighter. 

Wednesday brings more of Joy’s amazing TAMALES! Plus she’s bringing Grab N Go meals—shrimp & cauliflower soup, chicken & sausage or seafood gumbo, Oysters Rockefeller! Tomato tart— how delicious—that’s what Jerome has for us and he is making apricot cake. mmmm mmmm! Hummus, stuffed grape leaves, tzatziki, and baklava, that’s what Mediterranean is made of and Abeer makes it delicious. Corey’s back and his pulled pork sandwiches, cole slaw, and smoked chicken are certainly worth the wait!

It’s satsuma season and Jerry has some sweet ones for us. Just the thing for an extra burst of vitamin C. Maybe Mr. Houston’s will have some green onions, great for adding your Double K eggs or sautéed greens or a sandwich.Which reminds me, don’t forget your Double K eggs! Mignon will be there with healthful beverages and tonics (Coco Ginger Kombucha and Abita Chics Seasonal shakeups with Maple Syrup (Adaptogenic Roast Immune Booster). Cinnamon sugar coated nuts from Nut N Better, like pecans, cashews, peanuts, etc. are a delicious treat to take back to work with you. Stick ‘em in your drawer so Bob in Accounting doesn’t come by and snag some.

Come Saturday Morning, and with it the Three Rivers Festival. Mr. Funny Money’s lively music will drift from the gazebo to get this party started! 

 You’ll find lots of nutritional support at your Covington Farmers’ Market. Take Succotash Ferments, for example. Nancy makes a mean kombucha with seasonal fruits and, with satsumas on the tree, she has a satsuma fennel kombucha. Add an extra punch to that apple a day with Samantha’s elderberry syrup from Naturally Well. Don’t forget Amanda and her fabulous juices. The mango juice is especially nice. Aminta’s microgreens are a very tasty way to add goodness to your diet. Sprinkled on salads (naturally), or sprinkled on anything…hamburger (you did get your ground meat from Jubilee, right?), soup (Norma Jean or Jennifer), eggs (Double K, Jubilee), Uh huh! 

Backwater Ducks’ Ross has really outdone himself; this week he’s added duck salami to the mix. What will that boy come up with next? It’s sure to be great! Lovely mushrooms from James just screaming to be added to salads or sautéed and served over grilled Jubilee pork chops or fried/grilled shrimp from Mr. Two. They have the product; you’ll have to do the cooking. 

Sourdough and Brioche rolls, black pepper biscuits, wonderful breads from Bear Creek Road and perfect for enjoying with your favorite soup (from Jennifer or Norma Jean), chicken stew, or just because you wanted to spread your Mauthe’s butter on something good. Jennifer also has pasta sauce that would easily turn into a pizza sauce to spread over Jim’s Low Carb cauliflower pizza crust. Really tasty crust which makes a good sandwich “bread” as well. Speaking of something good, 3 J’s Jerky has bacon jerky!! Can you imagine the flavor?? Gotta get in on the Cruffin craze that Happy Flour has fueled with their latest creation. If you haven’t heard, it’s a croissant, shaped like a muffin and filled with a stupendous almond vanilla cream. 

I’ll remind you again, friends, since the days are flying by faster than a child with a swiped cookie … the holidays are not far off. So now would be the time to talk to your favorite vendors and get your holiday orders in. Althee pies and quick breads, Happy Flour sourdough breads, Bear Creek Road’s amazing pies. Mauricio’s vegan divinity (ginger is my fave but he makes a divine chocolate as well), Rose’s pralines, Stacey’s pickled veggies, Mauthe’s cheese cake…You can’t possibly be thinking of sleeping in??!!

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

Farmers Market Recipes

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Here we are, precious friends, tippy toeing into November! I’m looking forward to a Happy Wednesday for you gorgeous blue skies, Farmers’ Market musicians sharing lively music so you can sit and enjoy the great food under the pavilion. Of course, you can take it back to the office, but then you miss out on the ambience..

Oooo, aren’t you glad you picked up one of Henderson Hearth’s lovely soup mixes like the hearty potato or creamy rice? Whaaat?!! You didn’t!?? Well then, make sure you make your way to the market this week. Better get more than one ‘cause even though it’s not that cold out, a steamy bowl of soup really warms your heart. Just like Kandy’s chicken porridge. Yeah! It’s back on the menu!! It makes the perfect lunch or dinner or a phenomenal breakfast, especially when topped with one of Double K’s eggs — scrambled, fried, or poached. Sooo good! Yes, Kristen will be there with plenty eggs.

Jerry has promises to have some juicy sweet satsumas. And, he has lots of honey and blueberry jam! I think Mr. Houston may have some greens this week, I suppose it depends on what Zeta left. If you missed out on Joy’s chicken & sausage jambalaya due to that nasty storm, don’t stress! She’ll have it again this week. Green Bean Moussaka is the feature of Abeer’s menu and she will have lots of her usual goodies like chicken rolls, spinach pie, hummus, baklava….aaaah baklava!

Jerome quiches are fabulous, and he will have 3 variations — 3 cheese, Quiche Lorraine, and a very flavorful spinach & goat cheese quiche! The beet and black bean burger that Johnny makes is amazing, especially since it’s topped with avocado, Johnny special sauce, and sprouts! Ya just can’t beat Market Day.

Saturday pulls up the end of the week, just as it always does and this week we’ll have Sam Giberga serving melodies freely from the gazebo in much the same way that Meme’s veggie pancakes flow from Erika & Nathaniel’s tent. Those veggie laden pancakes have been tantalizing market goers for many years. Bhakti Bowls from Johnny & Caroline are a tasty breakfast or lunch; the only problem is…which one do you choose? You’ll also find their new pumpkin pie, sweetened with some of Nick’s honey. While you’re over there, stop by Exnihilo Farms for whole rabbit. You’ll also find Moringa Tea which offers many health benefits. Studies have revealed that moringa powder is loaded with phytochemicals, protein, calcium, beta-carotene, vitamin C and potassium. Now you know that Ross has duck thighs, breasts and other duckie goodies but now he also has duck prosciutto!!! How fabulous! Talk about fabulous, Jubilee Farms meats are the best. They offer the “other” meats —lamb, pork, beef and the most delicious sausages on the planet!

Make sure you get your Thanksgiving orders in with your favorite vendors, particularly Mauthe’s cheesecake. You don’t want to have to wing it with some store bought thing. Happy Flour has a new creation — the Cruffin. Yes, I spelled that right. It is a lovely croissant, shaped like a muffin, and filled with a delightful vanilla almond cream. I’ll give y’all a moment to savor the thought of both of those, although savoring in person is always best.

Jennifer (Bear Creek Road) has French Onion soup this week. You’ll want to pick up one of her flatbread or sourdoughs to go with that….and one of her blended butters – oh yeah! You’ll also want to peruse the tempting array on Norma Jean’s table — soups, wraps, quiche, walnuts.  

The fall veggies are starting to appear and it’s exciting to visit the produce vendors to see what new goodie they’ve added.  You’ll find sweet potatoes on Nick’s table accompanying the arugula. Northshore Greens will have a variety of different greens and Becky says they will have more lettuces in the next few weeks. Faust Farms’ fabulous spring mix is on their table and their Brussels sprouts were very tasty. Sam’s table is full of sprouts and he also has his Farmer’s Cocktail. And, for even more green, Aminta’s microgreens fill the bill.

Mr. Pete will be roasting chestnuts, Nancy will have fermented goodness, Mauricio will have those amazing vegan divinity and there will be tastiness everywhere! We’d love to see 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 www.covingtonfarmersmarket.org

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market newsletter by Charlene LeJeune:

Happy Flour Bakery at the Covington Farmers Market

Well, friends, here we are at the end of October and another tropical system threatens to disturb our market! Nevertheless, in true market tradition and weather permitting, we will be there with tasty food and great music. Now we all know that Kandy’s creamy shrimp rolls are THE BOMB! but have you tried her traditional egg roll lately? Amazing! Jerry’ honey is sweet and wonderful and he may even have satsumas this week. Cross your fingers; I’m sure ready for some tangy sweet citrus. Can’t leave the market without you Double K eggs. Those hens eat good, no GMO feed for them!

Chicken Sausage Jambalaya headlines on Joy’s table and all her Grab N Go meals are ready for you to grab and go. Check out the mushroom burger at Bhakti Farms. Sooo good! Ever delicious quiches will star on Jerome’s table and madeleines for dessert…mmm mmm mmm Mediterranean delights fill Abeer’s table — grape leaves, hummus, tzatziki (which is wonderful for your chicken rolls to take a dip in). 

Faust Farms is back!

Liven up your Saturday morning with The Abita Stumps in the gazebo. Then grab a fresh coffee or tea from the pavilion and make your way around the market. There’s so much goodness out there. You know that Faust Farms is back and they are loaded with their ever popular spring mix. Also on the table will be eggplant, heirloom tomatoes, Brussels sprouts (YES!), broccoli and green bell peppers. Nick may still have persimmons this week but arugula and shelled crowder peas will definitely be there. (‘bout time for some sweet potatoes, eh Nick?) Northshore Greens is back, too. Becky says they will have arugula, spinach, their fabulous stir fry mix, Asian greens, and herbs. Maybe Tomato Ann will be back with lots of heirloom tomatoes.

And, if you like a little crunch in your salad, Stacey has a wide selection of pickled veggies that make for an excellent addition to salad. Now for a dressing, I found a creamy recipe for goat cheese dressing. Combine 4 oz. goat cheese, 1 tbsp olive oil, 1 tbsp white wine or balsamic vinegar, 4 tbsp water, salt & pepper. Naturally, you will want to use Huckleberry Fred’s cheese blends and Blood River honey. You could also add a tbsp of mayo, especially if you make your own. (It’s really easy)

Screaming Oaks Mushroom Farm

Can you imagine topping that with some grilled shrimp? Well Mr. Two’s fresh off the boat shrimp will serve well. Season well and pop ‘em in the oven. Mushrooms also make a fantastic topping for your salad or any dish – stewed pork chops, grilled sausage, roast chicken (not sure if Credo is there this week). James has a fabulous assortment of gourmet mushrooms from which to choose. Use them fresh or sautéed and then top with Sam’s sprouts or Aminta’s microgreens.

Oh, the things we have for you! Honey, eggs, artisan breads, vegan foods, prepared foods, cookies and more! No matter the rain, no matter the cold, especially the gorgeous days, we are here. Where will you be?

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

Local Events This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmer’s Market newsletter by Charlene LeJeune:

Well, friends, this week’s (and probably the next few weeks’) newsletter will be short. Looks like we will have some fine weather so take advantage of it and get out to the market — even if it’s just to pick up rather than stay and eat. Our Farmers’ Market band will keep you in tune while you’re here.

A nice glass of jasmine tea will rejuvenate you while you try to make a decision on which of Kandy’s salads you’ll have. Bring a container of pho home, too. It is a very soothing and delicious soup. Abeer is planning to have Ouzi this week and her spinach pies. Get a container of tzatziki to dip your pie into. Lots of eggs in the Double K barns and that means freshness to you. Pick up a jar of honey from Jerry so you can drizzle it over the Irish Brown Bread from Henderson’s Hearth. Of course, you’ll have to do the baking but it’s an easy mix and just think about the aroma of fresh bread baking wafting through the house. Yeah, you know what I mean.

Corey has brisket and ribs and he’ll be serving that with his world-renowned brisket chili (yeah, it’s good) and amazing smoked Gouda mac n cheese. Johnny will have all his usual and if you haven’t tried any of it, I recommend you begin with the beet and black bean burger. Yum! Joy says she will have boiled crabs this week and boudin and burritos! Gonna be a beautiful day in the neighborhood, my friends!

Sam Sprout’s white turmeric

Joe and Julie Manuel’s knee-slappin’, foot-stompin’ tunes will dance out from the gazebo this Saturday. So grab your coffee and something great for breakfast like one of Jennifer’s lovely breakfast sandwiches. Veggie pancakes are Meme’s specialty and she makes them delicious…I bet the kids won’t even know there’s veggies in them. Over at Norma’s there’s enchilada pie, slices of quiche…but, what the heck, go straight for the brownie. Patrick and Madeleine have been perfecting their apple turnovers and they usually have a muffin. But don’t get so carried away with the goodies that you miss out on the amazing selection of breads at both Happy Flour and Bear Creek Road.

Sprouts and more on Sam’s table and, yes, he still has the green juice…Sam, you gotta come up with a name for that. Nick will have arugula and heirloom eggplant and crowder peas (he may even have them shelled). Aminta has lots of nutritious microgreens. 

Lucy’s famous deodorants are back at the market!

Well, if you’re looking for fruit, you’ll have to get it in a jar. No worries, though, Althee and Stacey have you covered. They each offer some of the same jams and jellies plus they each have some flavors that are uniquely theirs. Gotta check that out. Or, you can opt for the fresh squeezed fruits like orange juice or the frozen variety in the form of popsicles from Amanda.

You’ll really need to take a stroll around the market where you’re sure to find something to tickle your fancy. Of course, if you eyes are still in bed, you will miss out on all this magnificence. Won’t you join us?

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

Published by:

Covington Farmer’s Market weekly e-newsletter provided by Charlene LeJeune:

Happy, Happy October, friends! Well, almost. No matter, the weather is lovely and inviting you to a delightful lunch at the Covington Farmers’ Market. Didn’t I tell you to get some soup mixes from Henderson’s Hearth last week? You didn’t??!! No problem. Check ‘em out this week ‘cause these cooler days (and cooler nights) will be with us for at least this week. I’ve tried the Celtic Blend and the Creamy Rice (excellent!). I’m anxious to try the Black Bean.

Henderson’s Hearth is ready for fall! Covington Farmer’s Market (click for link)

Mr. Houston is always there with his veggies – count on peppers and eggplant. This cooler weather is sure to make the Double K hens happy and when the hens are happy, the eggs are plentiful. I usually opt for one of Kandy’s amazing salads but she also makes tasty spring rolls as well filled with shrimp or chicken, lettuce, cilantro, and noodles. It’s like a salad in a wrap. (You may as well pick up some of her creamy shrimp rolls or you’ll be thinking about them all day and probably Thursday as well.)

Hummus, grape leaves, chicken & spinach pies fill Abeer’s table but there’s also Eggplant Moussaka this week. Corey is smoking up a gorgeous pork roast, perfect for making his pulled pork sandwiches and he will be making his tasty cole slaw! Mignon has developed a delightful tonic, strengthening your body in readiness for the winter season. It’s a subtle blend of wild cherry bark, sarsaparilla, anise seed, star anise, and slippery elm. Baby Bhakti has arrived! Congratulations to Johnny and Caroline! Jerome will wow us this week with a creamy Three-Cheese Quiche. I know! Can’t wait to taste it!

As Saturday rolls around, the delightful tunes of the Steve Anderson Band fall from the gazebo and flood the market with music. (I was going to say spring but we are well past that.) So grab your coffee or milk or kombucha or fresh juice and take a stroll around the market to see what’s new.

Last of the summer veggies from GROW.farm (click for link)

These cooler temps just seem to put the fall veggies in gear and, if we are lucky, we’ll be seeing some greens soon. Or you can try growing your own. Simply grab a bag of good potting mix and find a sunny location. Poke a few holes in the top and you are ready to plant starter plants from Alton & Sandra — lettuces, kales, parsley (gotta have some herbs), thyme. You may want to ask him about Culantro which apparently tastes like cilantro but looks like a thistle. Get some mushrooms too. You don’t need to plant these; James has already done the work. You just need to cook and enjoy!

Greg is bringing pumpkins! I’ll have to pull out my soup recipes and check out different ways to cook this fabulous veg. Hmmm. Pie comes to mind….muffins…and breads…I wonder if our lovely artisan bakers will take advantage of that. Even if they don’t, a fantastic loaf from Happy Flour or Bear Creek Road will pair perfectly with your soup or the mix of Henderson’s soup mix you got on Wednesday, especially when wearing a spread of Jennifer’s blended butters. For my vegan friends, Jim’s Low-Carb Cauliflower Crust is perfect. Plus, it has so much flavor, anything else would get in the way.

We may not have full out greens yet, but we do have microgreens. Aminta grows an amazing selection of this mini powerhouses. Sprouts also contain a wealth of nutrition, so check out Sam’s. Nutrition powerhouses can come in liquid form, too, and Nancy’s strawberry kefir is fabulous! Try the kombucha flavors as well. And nothing says delicious like a fresh glass of juice from Amanda.

Remember to pick up your Elderberry Syrup from Naturally Well and your raw honey from Blood River, Nick, or Serenity Lane. Indulge in tasty beef jerky from 3 J’s and peruse the Moringa Teas from Exnihilo Farms (and the rabbit).

No matter where you look, you’ll find something wonderful at our Market. Whether you’re looking for doggie treats (Tiger Bait), or treats for yourself (Rose’s creamy pralines), or delicious prepared foods (Norma Jean or Tessier Gourmet), you’ll never regret NOT sleeping in.

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

The Covington Farmer’s Market weekly newsletter by Charlene LeJeune:

Althee’s Jellies & Jams at the Covington Farmer’s Market (click for link)

Aren’t Tuesdays wonderful, friends? And better still, Wednesday is almost here! Now, it may be a bit on the dreary side (thank you, Beta) but it will be blissfully cooler! So join your Covington Farmers’ Market vendors for a wonderful lunch. Abeer will line up all the usual suspects but you will have a hard time picking out one. Whichever you decide, don’t forget to include grape leaves and hummus —fabulous for snacking. If Kandy’s creamy shrimp rolls are getting a little tiring week after week (yeah…right), a great choice is her lemongrass infused chicken salad, always a favorite of mine because it is very versatile. I can have a fantastic salad or I add a quart of chicken broth or stock. Chop up the cilantro and add to half the soup; to the other half pour in some or all of the “dressing” and voila! two different soups and with temps dipping into the 70s, you’re gonna need warmth.

I do really enjoy blueberry jam from Jerry. I add it to my smoothies or the yogurt I picked up on Saturday from Mauthe’s. So having a jar in the fridge perks up my day…did I mention its absolutely perfect paring with peanut butter? While it may not go well with peanut butter, you can’t go wrong with Corey’s smoked chicken, brisket, and brisket chili. He’ll have his amazing BBQ nachos and Frito pie, too!

Henderson’s Hearth at the Covington Farmer’s Market (click for link)

You definitely don’t want to forget your eggs! They are an essential part of cooking. Henderson’s Hearth offers a plethora of baking and soup mixes, not to mention jams. Hopefully, Johnny and Caroline will be there with their exclusive Bhakti Farms meals and treats but baby will definitely dictate that.

Music from Mr. Funny Money and his All Stars will be prancing out from the gazebo as our market gets into full swing on Saturday. So grab your coffee and get shopping. Start your morning with a veggie pancakes from Meme’s or one of Jennifer’s amazing breakfast sandwiches. Norma Jean prepares a delightfully delicious quiche that makes for a lovely breakfast (but then so does one of her brownies).

Pasture-raised chickens from Credo Farm
(click for link)

If my calculations are correct, Credo Farms will join us this weekend, offering eggs and chicken (whole or parts). a few weeks ago, I discovered a seasoning she makes with kelp, oregano, thyme, basil and several other spices. You don’t need a lot to give your broth or meat or veggies a lovely flavor. I’ll bet her seasoning would be lovely on duck breast or thighs from Ross. Kaitlin from Exnihilo Farms will have whole rabbit this week. She also prepares a green onion powder that makes a delicious dip. I wonder if it also make a great seasoning on those rabbit pieces before you stew them. Remember to visit James for mushrooms to go with your rabbit stew (or chicken stew or hmmm…..yes, you can make stewed duck.)

Huckleberry Fred’s Creamery at the Covington Farmer’s Market (click for link)

Get your dairy fix with goat milk and cheeses from Huckleberry Fred’s. I’m not much on goat milk but their blended cheeses (like French Onion or Garlic) are delightful. As with goat’s milk, I’m not big on cow’s milk either, but I do love Mauthe’s buttermilk (go figure) and my grandson has declared their chocolate milk is the best in the world! Their yogurt is pretty terrific, too! You can eat it plain or stir in one of Althee or Stacey tasty jams, or top with Norma’s granola.

There really is so much to discover and enjoy at the Covington Farmers’ Market. Wonderful things, marvelous things, like pralines (Rose), fruity popsicles (Amanda), apple turnovers (Happy Flour), doggie treats (Tiger Bait), raw honey (Blood River, Nick, Serenity Lane). Of course, you’ll never discover everything that’s new and tasty without being here. You must come and enjoy the adventure with us.

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmer’s Market weekly e-newsletter provided by Charlene LeJeune

Basil from Sam’s Sprouts at Covington Farmer’s Market

Welcome to Tuesday, friends, and what a wild Tuesday it is! Hurricane…no hurricane…Sally finally made up her mind. Our Wednesday market is still on and Abeer is planning to be there with her fabulous Mediterranean foods. Jerry is also planning to be there with both honey and blueberry spread. If she is able to pull things together quickly, Kandy and her amazing salads, spring rolls, and egg rolls will be there. Unfortunately, I can’t be more specific than that since our vendors had no idea what the weather would end up like. Of course, nothing short of a city order stops our Farmers’ Market band from tuning up and serving us with great music. Hope to see ya at the market!

Where is a better place to be on a Saturday morning than the Farmers’ Market, especially after a storm? I don’t know either, but I do know that this Saturday will begin with the delightful tunes of Aden Paul spilling out of the gazebo. So grab your coffee, juice, or ‘booch’ and a hearty breakfast and spend a little time taking in the wonderfulness that is the Covington Farmers’ Market!

Norma Jean’s Cuisine at the Covington Farmer’s Market

Those amazing veggie pancakes from Meme make a fantastic breakfast. Meme also makes a tangy Kimchi. Jennifer, at Bear Creek Road, has some tasty breakfast options, not to mention sweet treats, butter blends and an amazing assortment of breads and, yes, dinner rolls. Norma Jean’s quiches and enchilada pie are legendary and an excellent source of morning nourishment. Althee’s pies and quick breads are absolutely fabulous with a hot cuppa joe. You’ll find some delicious muffins and apple tarts at Happy Flour and an unbelievable assortment of artisan sourdough breads.

Check out Jubilee Farms for your beef, lamb, and pork. Liz has some lovely roasts, chops, sausages and bone broth. Duck on the menu? Ross is the one to see. He has duck meat and duck products (fat, liver, pate, and maybe even broth).

GROW.farm okra at the Farmer’s Market

Eggplant, peppers, and okra are the mainstay of veggies as produce transitions from summer to fall. Nevertheless, there is still lots of delicious to be found. Micah has a wonderful selection of low-sodium jerky. Try any one of his flavors—Teriyaki, Hawaiian, Habanero, Original. Burled Baby Corn, Lemony Cauliflower, Spicy Asparagus and more from Stacey is a most delightful way of enjoying your veggies.

No greens at the market yet? Oh yes, Sam has sprouts and some fresh basil. I know sometimes you look at the bundle and think, “what will I do with all that basil?” While I believe Sam will work with you on bundle size, remember that basil freezes well and would be a great addition to soup or sauce. Just throw a bunch in your food processor and let ‘er whirl while drizzling in some olive oil. Then spoon into an old ice cube tray and freeze. Then, pop into a freezer bag and you’ll have some for use throughout the winter. Peppers freeze nicely, too, with very little effort. Chop, spread on parchment covered cookie sheet, freeze. After an hour or so in the freezer, you can put them in a ziplock bag and freeze, ready for use through the winter and into the spring. Microgreens, Aminta-style, may be small but will add loads of green nutrition to all your dishes.

Naturally Well Elderberry at the Covington Farmer’s Market

Now may just be the time to stock up on some honey. Blood River Honey has been a market favorite for many years has an amazing flavor. Several of our other vendors offer honey as well. Nick has a wonderful honey. And right next door, there is Naturally Well’s Elderberry Syrup. There ya go, a fabulous (and tasty) one-two punch for flu season. Serenity Lane also has a raw unfiltered honey along with skin care products that will have you looking and feeling great, inside and out.

No matter what the storms of life bring, we hope that your Covington Farmers’ Market can bring a modicum of relief. God bless and keep 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 www.covingtonfarmersmarket.org
Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Hope you had a restful Labor Day, friends! I hope you’re ready for a scrumptious Wednesday; I sure am! A refreshing glass of jasmine tea is so welcome on these last days of summer. But, don’t stop there, a serving of Kandy’s most awesome shrimp cream cheese rolls will make you smile all day long. Fresh eggs (Double K), fresh eggplant (Mr. Houston) Now what?? Simple. Finely chop 1 small yellow onion in 2 tbsp olive oil. Add 2 eggplant (or more if small), diced and seasoned with salt and pepper, then fry until golden brown. When almost done add a few dollops of goat cheese (Huckleberry Fred’s has a wonderful selection. Hope you got some on Saturday.) Fry 4 eggs in a separate pan and serve on top of your eggplant. For added flavor, try a sprinkling of Johnny’s Cajun Spice (Bhakti Farms).

photo from Happy Flour at the Covington Farmers Market

Corey is smoking chicken and ribs for this week and serving them with his wonderful cole slaw. Tomato tart will be on the table at the French Stall and Jerome is also preparing Ratatouille and the amazing Madeleines. Henderson’s is not only a great place to find baking (you gotta try the shortbread) and soup mixes but they also offer roasted nuts — almonds, pecans, cashews, peanuts, lightly coated in cinnamon sugar and absolutely perfect for snacking.

Asian Eggplant from GROW.farm

The jammin’ music of The Farmers’ Market String Band will greet you from the gazebo as we slide into Saturday. Get out early, grab your coffee and take a stroll around the market. Lots of eggplant to be found, suitable for slicing, roasting, and topping with a bit of pasta sauce from Jennifer. Ross will be out there with duck meat and it occurs to me that I did not include that recipe last week. Oops! Sorry about that! I did include it this week.

As you stroll around the market, you’ll see there are so many things to enjoy. I found some amazing baby corn pickles at Stacey’s. She has them pickled with mustard seed, peppercorns, and celery seed —you know, the traditional stuff —but also “burled” in crab boil. Wow! That’ll wake up any so-so dish! New to the market Jim’s Low-Carb Sweets & Treats. He has some wonderful treats like peanut butter cups and chocolate coconut balls. He also makes a fabulous cauliflower crust. It would really make a nice pizza crust but I found it also makes a great sandwich whether you cut it into “slices” or use it as a wrap! I’ll bet it would make amazing “crackers”, just cut into small triangles or squares and bake until crisp. Then dip into some of Tessier Gourmet’s Spinach Artichoke dip or Abeer’s hummus (she will be at the Saturday market) or Norma Jean’s walnut pâté or Happy Flour’s basil pesto.

New vendor 3 Js Jerky

Gerard and Judy (Serenity Lane) have a delightful selection of essential oil blends. They also have some recipes that use a very high quality brand of CBD oil — great for inflammation! While you’re over there, grab some sausage or chops or hamburger meat from Jubilee Farms. The weather has been cooling a bit so grilling some green onion or Italian sausage would be a treat! Sittin’ outside…sippin’ on a bottle of Nancy’s kombucha or one of Amanda’s fresh juices…sausage/burgers on the grill…some of Nancy’s kraut or Aminta’s microgreens waiting to top ‘em off, sautéed mushrooms (James) on the side…I’m happy! And, for dessert, check out the wonderful pies and cobblers that Althee has been making or some of Rose’s sweet pralines. Heaven! So you see, the Covington Farmers’ Market is the place you need to be. 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 www.covingtonfarmersmarket.org

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

Pasture-raised duck from Backwater Foie Gras

Roasted Duck Breast

  • 1 tablespoon olive oil
  • 1.8 lb duck breasts (4 duck breasts)
  • 1/2 teaspoon salt, can use more, to taste
  1. Preheat oven to 400 F.
  2. Score the skin of duck breasts in parallel lines or in criss-cross pattern. Generously season both sides of duck breasts (and especially add more salt to the skin side!) with at least 1/2 tsp salt.
  3. Use a large oven-proof cast iron pan, or use an oven-proof large stainless steel skillet (make sure that the pan you use has an oven-proof handle).
  4. Heat 1 tbsp of olive oil in a large skillet on medium heat until the oil is hot. Add duck breasts to the skillet skin side down.
  5. Cook the duck breasts, uncovered, for about 8 minutes on medium heat on the skin side, until the fat is released. I like to use a splatter screen to keep the oil from splattering (the splatter screen allows the heat to escape). After 8 minutes, remove the duck fat from the skillet, leaving just enough to cover the bottom of the skillet. Turn the duck breasts over to the other side (non-skin side) and cook for 2 more minutes on medium heat.
  6. Place your oven proof skillet (with duck breasts in it) in the oven (preheated to 400 F) and let the duck breasts roast for about 5 minutes, until they are medium rare.
  7. Remove the skillet from the oven (wearing oven-proof gloves to protect your hands, of course), and let the duck breasts rest for about 7 minutes before slicing them.
This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Happy September, friends! Well, there’s our year speeding along and rather than ponder what the rest of the year will bring, I prefer to think about what our Wednesday market will bring. Look for light, nourishing salads on Kandy’s table plus her wonderful spring rolls —a little salad in a wrap. Eggplant, muscadines, and peppers crowd Mr. Houston’s table. Abeer is whipping up her usual (hummus, stuffed grape leaves, spinach pie..) and will also have Green Bean Moussaka this week. Take home a slice of Jerome’s Spinach & Goat Cheese Quiche or Quiche Lorraine making a wonderful dinner or lunch for tomorrow. Don’t forget a jar of jun from Mignon. Kristen will be back with lots of eggs.

Have you tried Henderson’s Brownie Mix? Sounds like a great idea to me! Corey is bring us more smoked goodness, chicken and pork, this week. There will be Brisket Chili and Potato Salad to accompany. BBQ Frito Pie is also available.

Still some end-of-the-season sunflowers at the Covington Farmers Market!

Stop by Backwater Farms for duck breast. Basically, score the skin and season both sides generously with salt. With a little olive oil in a hot pan, sear the skin side cooking about 8 min. Remove excess fat from the pan, then sear the other side for about 2 min. Pop into a 400 F oven to roast until medium rare, remove and rest for 7 min before slicing. While you’re waiting for ducky to rest on a separate plate, open a jar of Henderson’s Blueberry Thyme jam or Raspberry Citrus, scoop into your pan, add a little water and warm it up. Slice the breast and lay it in the pan to get nice and coated with your sauce. Serve. You’ll find the full recipe (sans sauce) below. I had a chance to sample Johnny’s Bhakti Bowl this past week – fabulous! I think I’ll try the Curry Veggie Bowl this week…can’t wait!

Squash blossoms from Sam Sprouts, now available fried at Ox Lot 9

Saturday will dawn bright and early and no matter who is in the gazebo, there will be fresh coffee in the pavilion and laughter and smiles all around.

We welcome a new vendor to the market, 3 J’s Jerky. Micah has a delicious selection of low sodium jerky like a pineapplely Hawaiian, spicy Habanero, tasty Teriyaki, and (for those of discerning tastes) Original. Check ‘em out! Happy Flour is now offering (along with their amazing breads) basil pesto. This pesto is lovingly made with basil from Sam (who has 2 varieties). Basil Pesto is great to have in the fridge but what do you do with it? Glad you asked. It makes a great base for pizza, just slice bread from Happy Flour or Bear Creek Road and spread it on. Now top with mozzarella and tomatoes or other veggies, leftover meats, artichoke hearts— let your imagination run wild. Or, let’s say you forgot to pick up Tomato Sauce from Bear Creek and you are forced into using store bought sauce……give me a sec, I’m trying to wrap my head around that……….drop a spoon or two of pesto into it to give that sauce some flavor. Or, let’s say you only have pasta, just toss the cooked pasta with a few spoons of pesto and Voila! Sauce! Use as little or as much as you like.

Pies from Bear Creek Road Bakery – Yum!

Credo Farms will be out this Saturday. So stock up on your free-range chicken (whole or parts) since she is at the market only every other week. Good time to check out the mushrooms that James offers. Mushrooms really pair well with chicken. Along with Italian or purple Basil, Sam also has lots of nutritious sprouts and veggies and maybe even a few Chanterelles. Cameron says he may have some black garlic this week so grab some while you can. No worries, he will have more again in a month or so. In the meantime, he has some fabulous vegan butters, homemade chili oil (lotsa spice) and will have more gunpowder chutney (a delicious Indian seasoning).

Head over to Succotash Farms for some of Nancy’s Strawberry Kefir or one of her probiotic-rich raw krauts. Then just turn around to a magnificent array of color from Nick zinnias. A rainbow bouquet will really brighten up any office or kitchen table or living room coffee table—anywhere you’ll need a smile. While you’re over there, pick up a bottle of Naturally Well’s elderberry syrup to give your immune system a big boost!

Can’t possibly imagine why anyone would want to sleep in when there is so much to discover at your Covington Farmers’ market! It would be a shame to miss the delish!

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers Market weekly newsletter by Charlene LeJeune:

Glorious Tuesday, friends! Okay, so it’s a bit wet. BUT, we have escaped the ravages of Marco and Laura, too, it seems. But no matter the weather, you can’t rain on my parade because tomorrow is Market Day!

Bhakti Farms is offering more than their fabulous Veggie Burger for lunch. You can also enjoy Mushroom burger complete with portobello mushroom, tamari, sesame oil, grilled onions, a generous portion of Sam’s sprouts and a dab or two of Johnny’s chipotle aioli. Why not make sure you have lunch for Thursday with one of Kandy’s crunchy delicious shrimp and shredded cabbage salad that Kandy has to offer. And, off course, who can resist her amazingly creamy Shrimp & Cream Cheese rolls. Jerry is planning to be there with plenty of honey and blueberry spread.

Mr. Houston had muscadines and Chantarelle mushrooms last Saturday just and may have more this week as well. Apple Spice Cake, anyone? Henderson’s Hearth has a wonderful mix for you. Add ingredients, bake, and Voila! delicious! Their cinnamon sugar coated nuts are exceptional —just open the bag and dive into delight! Abeer will have baklava—Oh! the delicious just keep on delicousing! Abeer will have her tasty Ouzi as well. Remember to try a raspberry or strawberry Jun from Mignon—very refreshing!

Saturday, sweet Saturday, what will you bring us? Well, Dave Easley in the gazebo for one. And while you listen to Dave’s lively tunes, make your way around the market. There’s lotsa goodness out there!

Succotash Ferments at the Farmers Market

I noticed the Eddie has lemongrass —such a lovely herb for making tea. But unlike bagged teas, you’ll want to boil the chopped pieces for about 10-15 min. You’ll find cucuzzas and tomatoes on J.R.’s table. Okra, peppers, and eggplant can be found at Nick’s. Don’t forget to pick up a refreshing kefir or kombucha from Nancy. Cameron is sure to have a delightful tempeh; he uses some creative ingredients in his product.

Enjoy a breakfast biscuit from Bear Creek Road…something wonderful like cheddar chive biscuit with honey ham and pimento cheese or a bagel sandwich with egg, spinach, and Swiss cheese. Yum! Norma’s enchilada pie is delicious and filling. And her quiche….oh my! Remember that sprouts from Sam or microgreens from Aminta can add nutrition to any sandwich or dish.

What these hot temps really call for is ice cream! Amanda’s famous popsicles are always a refreshing treat – strawberry, banana, peach, chocolate and, my favorite, avocado. Her fresh juices are really great —even the green juice. Meats from Jubilee, jams from Althee, mushrooms from James…there’s really no excuse not to be there. It won’t be any fun without 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 www.covingtonfarmersmarket.org

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune.

Hello, friends, what a lovely day it is! I thought I heard we were supposed to have a cool front coming through; I think I missed it. No matter, our market is open hot or cold, rain or shine. So we hope to see you out there to enjoy the music, fellowship with some friends, and indulge in a great lunch. Abeer has some of her awesome Jordanian dishes like Ouzi or Eggplant Moussaka. A slice of creamy Quiche Lorraine from Jerome will have you imagining an exotic lunch at a Parisian bistro. Blueberry jam and honey, that’s what you’ll find at Jerry’s table.

Kandy will have her luscious shrimp and shredded cabbage salad and her lemongrass infused chicken and noodle salad —always delightful especially with a cool glass of jasmine tea. Double K will hopefully have lots of eggs, though the hens get a little testy during the summer heat. Mr. Houston will have lots of eggplant and peppers. Be sure to enjoy a Bhakti Burger (beet & bean burger with special source, avocado, and loads of sprouts). Get your duck meat or broth from Ross. Joy will have some Grab N Go meals and boiled crabs! Plus she will have frozen Seafood Gumbo and Shrimp & Cauliflower Soup. Stop for a minute at Golden Mist and get a taste of fizzy jun that Mignon makes. A perusal of Henderson’s mixes will leave you in a quandary. Which one? Easy…pick one…next week, try another!

The delightful melodies of Firmin Oliviera will shine from the gazebo this Saturday morning. So grab your coffee or tea from the pavilion. Maybe you’d prefer Nancy’s kombucha or fresh juice from Amanda (she has peach lemonade!) Your choice doesn’t matter; they all go perfectly with breakfast—Meme’s Veggie Pancakes, a slice of quiche from Noma Jean, breakfast sandwich from Jennifer, apple turnover from Patrick & Madelieine…. and set off for a tour of the market. There’s always something wonderful to find.

Bushy plants and trees from Dennis create accents in your garden. Delicious soups and meals from Tessier Gourmet are perfect when you’re strapped for time. There’s skordalia, hummus, and incredible cookies from Vincent and Mauricio. You’ll find all manner of cows’ milk products from Mauthe’s including yogurt and buttermilk. Huckleberry Fred’s has a fantastic selection of goat cheese blends that add flavor to any dish. Plus they have goat’s milk. Black garlic (Cameron), pralines from Rose, jams and jellies a la Althee, whole rabbits for the pot from Exnihilo Farms and a green onion soup mix that would be a fantastic seasoning as well. Bhakti Balls, Protein Balls, and raw vegan desserts from Johnny to satisfy your sweet tooth. Chicken jerky for your favorite dog (or cat) from Tiger Bait. gorgeous starter plants from Alton.

Whew….let me catch my breath.

With allergies on the rampage (year round it seems), isn’t it a good thing we have Samantha’s Elderberry Syrup year round!? Get another nutritional boost with Succotash Ferments’ kraut, kombucha, hot sauce, and kefir. Aminta not only has microgreens (also packed with nutrients) but also has seeds available for you to grow your own. Sam’s Sprouts are certainly delicious and have been used by a couple of our vendors in creating their dishes. Great to have at your beck and call is Serenity Lane’s Bug Bite cream. Those nasty bugs just love to torment us in the summer heat and Bug Bite cream offers tremendous relief!

Along with her amazing breakfast foods, you’ll find that Jennifer has fabulous artisan breads, butter blends, homemade pasta, and pies. So too, Happy Flour offers a number of sourdough and sandwich breads like oatmeal honey, cinnamon raisin, parmesan and rosemary. Trudy has a lovely assortment of bushes, flowering plants, and houseplants full of gorgeous colors. Ms. Betty also has beautiful house plants and she is most famous for her staghorn ferns. Brownies, walnut pate, falafel, wraps, enchilada pie…yep! that’s our Norma Jean.

All in all, there are so many terrific things to find at the Covington Farmers’ Market. And YES! you will find veggies. So, why don’t you come and spend the morning with us. It will definitely put a smile on your face.

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
Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune.

Aaah Tuesday in August, my friends, and 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 figs. A lovely shredded cabbage salad with shrimp from Kandy and a cup of jasmine tea makes a refreshingly light but surprisingly filling lunch. A jar of honey from Jerry, peppers and okra from Mr. Houston, perhaps some seasoned nuts from Henderson’s.

Bhakti Farm at the Covington Farmers Market

Another refreshing lunch is a slice of Tomato Tarte from Jerome. Plus he has chocolate cake for dessert. Green bean Moussaka is starring on Abeer’s menu aannd, she has BAKLAVA! Dive into delish with a beet & black bean burger from Bhakti Farms. I don’t know how he does it but that burger is awesome! More awsome in store with smoked ribs and German potato salad from Corey. He’s prepared some of his smoked cornbread to go with. Mignon’s strawberry kombucha is fizzy, delicious, and energizing. This week I think I’ll try another Root-shroom brew. Tamales or boiled shrimp salad from Joy? Hmm? Tough choice…but the bread pudding isn’t. Ross is sure to have duck broth and also that fabulous Rillettes.

Michaela Lauer will be delighting us with her melodic tunes from the gazebo on Saturday. So grab your coffee and enjoy a stroll around the market, maybe pick up one of Meme’s delicious veggie pancakes along the way. Plus, there are still lots of lovely veggies just waiting for you — squashes, eggplant, peppers, okra…

Sam’s Sprouts at the Covington Farmers Market

Whether you’re grillin’ or cooking in, trot on over to Jubilee Farms to check out their selection of sausages — green onion, Italian, Cajun, smoked, and hot! Paul & Liz also have pork chops, ribs, and ground meat for fantastic burgers. No matter which you choose, you will not be sorry with the results. Remember to grab sprouts from Sam or Aminta’s microgreens for a most delicious nutritious garnish. Of course there are plenty of veggies for grilling too — squashes, eggplant, okra, peppers — there may even be some tomatoes.

I came across this unique recipe for okra. Usually okra’s breaded and fried or stewed with tomatoes. This one is a sausage and okra stew and sounds amazing. I have the recipe below.

Norma Jean at the Covington Farmers Market

Norma’s Nicoise Salad is on the table again along with another salad sure to please. This one is made with white beans, artichoke hearts, onions and an herb dressing. Each will be a wonderful accompaniment to any meal. Another magnificent use of various veg is Nancy’s Cortido kraut — a raw ferment of cabbage, carrots, cilantro and peppers—a tasty way to get those good bacteria back into your body.

There is nothing better to start your morning than a cup of freshly-squeezed orange juice or mango juice. So a stop by Amanda’s will really brighten your day and the popsicles are amazing! Need goat cheese? Huckleberry Fred’s is the place for it. Try the cranberry and honey spread over a slice of Happy Flour’s cinnamon raisin bread. WOW!

I’ve become addicted to Mauricio’s vegan ginger divinity. Last week, I somehow managed to partially crush one of them. Well, can’t eat it that way, can I? So I crushed 2 of them and stirred the powder into some of Mauthe’s fabulous yogurt. O! M! G! Indescribable! And that’s not the only stupendous thing at our market. Surely you won’t sleep in; you can watch the back of your eyelids during the heat of the day. Why not join us?

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

Sausage & Okra Stew

  • 1/2 lb okra thinly sliced
  • 2 yukon gold potatoes chopped into small bite sized
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/4 cup polenta
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes

Start by browning the sausage over medium heat in a heavy bottom pan. Get a good sear on it – you want it to be well browned and broken up into little pieces.

While the sausage is cooking, chop the okra, onions, potatoes and mince the garlic. Drain the excess oil from the sausage and add in the okra, potatoes & onions. Sauté for about 4 minutes and add the garlic and polenta. Mix well, seasoning with the salt, pepper and red pepper flakes.

Increase the heat to high and add the chicken broth, bring to a boil. Stir well scraping the brown bits from the bottom of the pan.

Reduce to simmer and cook for another 20 minutes stirring occasionally. Add in the frozen corn once the potatoes are cooked thru. The stew will thicken as it cooks. When the potatoes are fork tender, the stew is complete. Enjoy!

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune.

Wowzer, friends! Have you been able to see the Comet Swan for the last few evenings? Last night, it had the longest tail we’ve seen yet—a real treat! Well, we have more treats in store and you don’t have to wait for dark to enjoy but you do have to wait till Wednesday. Treat yourself to a stupendous lunch of smokey ribs, German potato salad and smoked Gouda mac N cheese. Where? Driskell’s BBQ, of course! Want something lighter, then Kandy’s fabulous lemongrass chicken salad is the treat for you. Just think…slices of chicken, infused with lemongrass atop rice noodles and crisp lettuce with cucumber and cilantro and mint… that’s surely a treat! Jerry has his hot pepper honey again and, yes, definitely, blueberry jam. Lots of eggs and figs at Double K Farms. Kristen will even have some garden gold just in case you are starting to think about a fall garden.

Golden Light at the Covington Farmers Market

Ross has added duck broth and also duck fat to his wealth of duck products and is promising something special for Saturday. Jerome has more of his awesome Quiche Lorraine this week…so creamy…so delicious. Mr. Houston will have lots of peppers; what a tremendously flavorful veggie to add to most dishes! Henderson’s Hearth will be there with fabulous soup and baking mixes. Don’t forget to check out Golden Light. Mignon’s coffee substitute is truly delicious. I won’t say that you can’t tell the difference but it’s a full bodied flavor that you will enjoy and, with all the nutritional benefits of the roots and mushrooms she uses, so will your body. Dive into a delightful “burger” from Bhakti Farms. John uses beets and black beans to create this masterpiece which he tops with avocado, sprouts (from Sam no less), and a spicy sauce. YUM!

Aaahhh, Saturday at the market! Is there anything better? Vinyl Highway will drive tunes from the gazebo so grab a coffee from the pavilion, a veggie pancake from Meme’s and you are good to shop!

Screaming Oaks Mushroom Farm at the Covington Farmers Market

Naturally, we have gorgeous veggies all through the market… eggplant here, okra there, peppers everywhere! Nick will have bunches of zinnias and purslane for the next few weeks. Purslane? you ask. Yes, this tasty little “weed” is a nutrition powerhouse, offering 7 times the beta-carotene of carrots, 6 times more vitamin E than spinach and tons of Omega 3 fatty acids. Combine that a nutrition blast from Aminta’s microgreens and Sam’s sprouts and you should be fit as a fiddle and ready to dosey-do.

Still have plenty of peaches and tomatoes from Cleckler Farms and definitely, figs galore. Greg may have a few melons this week, but the rains have really done a number on that crop. Remember to pick up your elderberry syrup from Naturally Well. Not saying it’s a cure, but between the weather and the virus, it’s good to have something that can add a nutritional boost your immune system.

Huckleberry Fred’s goat products at the Covington Farmers Market

Our artisan bakers have been busy. Happy Flour is using figs very creatively in all their treats. Their sourdough and sandwich breads are amazing and they have something to fit all tastes. Bear Creek Road is quickly becoming famous for her fantastic pizzas. Customers flip between Jennifer’s Margherita Pizza and the Zucchini & Herb pizza. She also has her butter blends again — Brown Sugar Honey, Sun-dried Tomato and Garlic Parmesan. How lovely would that Garlic Parmesan taste over roasted spaghetti squash? No? Well then, you’ll just have to try her special pasta sauces.

Duck fat, duck broth and now duck prosciutto — yes, Ross says he will have duck prosciutto this Saturday. Think of the possibilities with the abundance of figs at the market and the goat cheeses from Huckleberry Fred’s!

So don’t forget to set your clock for stupendous! Fight the urge to sleep in…Saturday afternoon naps are really wonderful. The tastes are fantastic; the flavors abundant and the smiles are everywhere. How many more reasons do you need to be at the market each week?

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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Happy, happy Tuesday, friends! It’s been a bit toasty these past few weeks but this too shall pass. So why not make it as pleasant as you can with a trip to the Farmers’ Market? The Farmers’ Market special musicians will serenade while you shop. Corey is planning to serve brisket and cole slaw this week. Oh my! Love that brisket! There will be veggies from Mr. Houston and Kristen should have eggs this week. Hopefully, the wee chickies will have advanced to egg-laying age and become productive. She will even have figs! Jerry has completed the honey harvesting, so he has been able to cook up that amazing blueberry jam. Kandy will not disappoint with her fabulous salads and spring rolls —refreshingly light but still filling.

Filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts, that’s what Abeer’s Ouzi is made of. Hummus, quinoa, and everything Jordanian, that’s what her table is filled with! I do hope you’ve had the chance to sample Bhakti Farms’ stupendous beet & black bean burger. I think you’ll find their vegan treats just as tasty. Jerome will have more of his delicious quiches this week and he’ll even have orange cake. It sounds so plain for such a flavorful cake, doesn’t it?

Ross may have some jars of Rillettes, which is fabulous spread made with duck meat. Visit Henderson’s Hearth for baking mixes that are sure to tempt your tastebuds. You’ll find baking mixes for brownies, shortbread, scones and an apple spice cake. We have a new Wednesday vendor, Golden Light. Mignon crafts artisan “brews” with mushrooms, adaptogenic herb roots, and spices and Jun (kombucha made with honey). I’m sure you will really enjoy her blends.

Alton’s herbs at the Covington Farmer’s Market

Tommy Timphony will sing us into Saturday with bright and lively tunes just a jumpin’ out from the gazebo. Soooo, grab your coffee, grab your Meme’s veggie pancake and make your way around the market.

Regardless of the heat, our fabulous produce vendors have managed to bring us tasty veggies each week. You find eggplant, peppers, butternut squash, spaghetti squash, cucumbers, okra, tomatoes, and peaches (I know, but I wanted to include them) across the market. I came across a butternut squash sauce recipe that I have reprinted below but in reading the directions, I thought…why bother to puree? The sautéing of onions, garlic, butternut squash and sage would make for a nice dish, just as is. But why not chop some peppers and mushrooms and do this dish proud? It would still make a very good “sauce” for your pasta—better yet, your spaghetti squash!

Figs! Figs! Figs! Happy Flour has taken advantage of this treasure and created marvelous things! Things such as Fig & Pecan sourdough, Fig & Pear Galettes and Lemon & Fig Scones. Not to worry, though, Patrick and Madeleine will have all your favorites breads as well. You’ll find some new delights on Nancy’s table as well, a gorgeous orange hot sauce (speaking to the vibrant tones of the fermented peppers) and kombucha vinegar. You’re gonna love ‘em as much as the raw kraut she prepares (I think there may be Cortido this week).

James has plenty of mushrooms and you may even find some mushroom broth. Sam showed up with a tasty selection of sprouts and he has created Morning Mocha tea blend, a refreshing combination of dandelion root, chicory root, and carob root.

Watermelon & canteloupe at the Covington Farmer’s Market

Huckleberry Fred’s Creamery has moved to Saturday so you can get goat milk, kefir, and cheeses. NOLA Blends has also moved to Saturdays with an amazing assortment of flavored oils and vinegars. I tried the Blackberry White Balsamic this week. YUM! No, I haven’t used it in food just yet, just in my water. I plan to try one of the oils this week, maybe the Meyer Lemon…or the Garlic….or Blood Orange…I’ll probably change my mind again before I get there.

Nutty Granola with sunflower seeds, oats, almonds, and walnuts, made by our lovely Norma Jean, makes a very nice topping for Mauthe’s yogurt, with or without a touch of Blood River honey. There’s lotsa more great stuff on her table, too. Welcome Credo Farms to our market. You’ll find pickled eggs, handmade soaps, AND pasture raised chicken —whole and parts. Speaking of handmade, Serenity Lane carries a fantastic line of skin care products. Judy and Gerard have developed blends that use the healing benefits of exotic oils, such as cherry kernel oil, pomegranate seed oil, kalahari melon seed oil, rose hip oil…need I go further? You should, though. Have a little chat with them this weekend.

Have you got your popsicle? Fresh juice? Pralines? Pickled veggies? What are you waiting for? Oh….Sorry…..You’ll have to wait for Saturday. 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 www.covingtonfarmersmarket.org

Butternut Squash Pasta Sauce

2 tablespoons olive oil

Butternut Squash

2 pounds peeled and seeded butternut squash, chopped into 1-inch pieces (about 4 ½ cups)

1 medium onion, chopped

3 cloves garlic chopped

1 tablespoon finely chopped fresh sage

Kosher salt and freshly ground black pepper

3 cups chicken broth

2/3 cup finely grated Parmesan (⅓ cup per batch, see notes)

INSTRUCTIONS

Sauté the squash, onion, garlic, and sage. Heat the oil in a large pot or Dutch oven over medium heat. Add the squash, onion, garlic, and sage. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 10 minutes.

Add broth & simmer. Add the broth. Increase the heat to bring liquid to a boil, then reduce heat to medium-low and simmer, uncovered, until squash is soft and liquid is reduced by about half, about 15–20 minutes.

Cool slightly and puree. Let cool slightly, then purée everything in a blender (or with an immersion blender) until very smooth. Season with additional salt and pepper.

Eat half, freeze half. If serving over pasta, return half of the sauce back to the pot, stir in cooked pasta of choice and ⅓ cup grated Parmesan cheese. Portion and top with additional Parmesan, salt and freshly ground pepper, if desired. Once cooled, freeze the remaining sauce in an airtight container.

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St. John’s Coffeehouse Presents Carlo Ditta & Friends Saturday Evening

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Carlo Ditta returns to St. John’s Coffeehouse this Saturday evening for his signature New Orleans on the Northshore sound at the coolest spot in the middle of downtown.  Enjoy coffee, tea, and blended frozen drinks, plus sandwiches, desserts, lunch and evening dinner specials!  Call https://switzerlanddanceschool.com/case/informative-speech-music/8/ apache support resume pronounce sildenafil romeo and juleit essays https://aaan.org/indications/flonase/27/ difference between levitra vardenafil civil procedure subject matter jurisdiction essay help https://ergonetwork.org/publications/cinna-the-poet-and-other-roman-essays/91/ persuasive essays topics college discovery education student login code boston college essay question click here https://pinnacle.berea.edu/where/viagra-generika-pfizer-kaufen/50/ follow url https://www.carrollkennelclub.org/phrasing/public-transport-and-private-transport-essay/6/ how to write art history essays enter site https://www.arvadachamber.org/verified/english-paper-grading-symbols/49/ personal self assessment essay can you take viagra on molly good people to research https://conversationalgeek.com/assessment/dissertation-online-marketing/5/ https://heystamford.com/writing/top-ten-essay-writing-websites/8/ pharmacy on line usa effexor https://mainejournal.umaine.edu/wp-content/uploads/index.php?generic=is-it-safe-to-take-viagra-when-trying-to-conceive go to link https://www.thehasse.org/does/puedo-usar-viagra-20-aos/45/ examples of essays about life https://www.cuea.edu/cueapress/?paper=good-essay-writing-topics should i take lamictal and crestor the same time glucophage powered by vbulletin version 2.2.3 go to site 985-893-5553.  stjohnscoffeehouse.com

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