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Farmers Market Recipes

Farmers Market Recipe: Garlic Mashed Sweet Potato & Turnips

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Recipes inspired by fresh ingredients found at the Covington Farmers’ Market by Chelsea Cochrane

Turnips can be a hard sell on a good day, especially with kids. This easy recipe incorporates these highly nutritious veggies in a way even the pickiest eaters won’t turn down!

Nutritional Facts about Turnips

From Medical News Today: “Turnips are vegetables with a creamy white color and a purple top. People often group this popular European staple food with root vegetables, such as potato and beetroot. However, the turnip is actually a cousin of broccoli, Brussels sprouts, arugula, and kale.”

According to the USDA, turnips are very low in Saturated Fat and Cholesterol. They are also a good source of Vitamin B6, Folate, Calcium, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin C and Manganese.

Learn about the nutritional benefits of sweet potatoes here:

Garlic Mashed Sweet Potatoes and Turnips

Ingredients:

  • 1 large or two medium sweet poatoes, scrubbed & cubed
  • 1 large or two medium turnips, scrubbed & cubed
  • 4-5 large cloves of garlic, minced
  • 2 Tbs butter
  • 2 Tbs rosemary
  • 2 tsp paprika
  • salt & pepper to taste

Cooking Instructions:

  1. In a large pot, boil some water and add the cubed sweet potato and turnip. Simmer covered until soft and drain. Set aside, covered in a colander.
  2. Rinse out your pot and saute the garlic with butter on medium until fragrant.
  3. Add the potatoes and turnips with the garlic and mash, mixing in the rosemary, paprika, salt & pepper.
  4. Garnish with a sprig of rosemary!
Healthy Living Local Events Local News Non Profit Spotlight Shop Local This Week at the Farmer's Market

This Week at the Covington Farmer’s Market with Charlene LeJeune

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Blessings of the season to you, friends! The market will be open tomorrow on the eve of Christmas Eve. I know you’re all getting ready for family and friends and lots of great food. All the more reason to stop by for a refreshing salad of lemongrass chicken and rice noodles and bring home a creamy shrimp and corn chowder to chase away the rush of the day. I’ve already ordered my fixins from Chompers so I’m all set for whatever the rest of the week brings. Since I refuse to let dreary weather get the best of me, I’ll need a little assistance from Frankie…hmmm, maybe mini banana pudding or fig cake or…. I’ll probably need some of Lillie’s teacakes too!

First carrots of the season from Bartlett Farm

First carrots of the season from Bartlett Farm

I thought we’d celebrate our last Saturday of this year with the reason you all come to the Farmers’ Market – the veggies! A quick perusal of the tables last weekend shows that the veggies are not taking a holiday, so much the better for us. You’ll find produce tables trimmed in gorgeous greens – tat soi, bok choi, cabbage, broccoli, kale, mustard, and adorned with sweet juicy oranges, grapefruit, strawberries and kumquats and snowdrifts of white cauliflower. (That’s about as close to snow as I really want to get this year.) Fortunately, Nick still has those fabulous Evangeline sweet potatoes. You don’t have to do much with them; just poke them and pop them in the oven until nice and tender. Then slice and arrange them in a casserole dish and top with slices of satsuma (live a little) and marshmallows from Betty Rue. Oh, yea!

Bear Creek Road, LLC's December Pie of the Month:  Cherry Citrus Linzer Torte

Bear Creek Road, LLC’s December Pie of the Month: Cherry Citrus Linzer Torte

Then, if we’re lucky, Spanish R Us will have that fantastic Tres Leche cake that has become a seasonal favorite. Jennifer has created cream cheese mint leaves and roses that are destined to become tradition in your family. And if that’s not enough to tempt you, she’ll have her newest tarts Ratatouille with Romano cheese and herbed tomato sauce and Apple Pie Tart (white wine braised apples in a sharp cheddar cheese butter crust.) Mauthe’s silky smooth cheese cake will mellow out the year with creamy goodness and have Father Time turning back the clock so he can enjoy it again!

What a fun-filled day we’ll have but it really wouldn’t be the same without you! Hope to 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

Local Events Shop Local This Week at the Farmer's Market

This Week at the Covington Farmer’s Market by Charlene LeJeune

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Blessings of the season to you, friends. Tomorrow is Christmas Eve and I know you’re all getting ready for family and friends and lots of great food. Stop by for some of Frankie’s goodies, Earl’s raw honey (makes a great gift) and fresh veggies from Mr. Houston.

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Saturday will be the last market of 2014. Weren’t we just celebrating the 4th of July?  Come and enjoy a refreshing cup of coffee with us while you shop for the goodies you’ll need for your New Year’s party. Chrispin Schroeder will sing out the old year from the gazebo while Jeff and Kristen get the rig into place to smoke up some amazing pork. Make sure you get extra for sandwiches. Lena and Suzie have wonderful breads to make that sandwich perfect.

Chompers BBQ - food demo this Saturday at the Covington Farmers Market

Chompers BBQ – food demo this Saturday at the Covington Farmers Market

I thought we’d finish out this year with the reason you all come to the Farmers’ Market – the vegetables! A quick perusal of the tables last weekend shows that the veggies are not taking a holiday, so much the better for us. I saw the first beets of the season on John’s table along with turnips, carrots, radishes, chard, spinach, kale, tat soi, bok choi, broccoli and iceberg lettuce (sounds like we may need a little dressing too.)

Beets from Bartlett Farm at the Covington Farmer's Market

Beets from Bartlett Farm at the Covington Farmer’s Market

Dinosaur kale, collards, mustard, chard cabbage, spinach, broccoli, carrots and green onions were loaded onto Mr. Houston’s table and a few feet away Ken Savage offers huge, gorgeous cauliflower, oranges, sweet kumquats, red navel oranges, grapefruit, and satsumas. While you’re over there, check out Spanish R Us. Soriedad is baking a fantastic Tres Leche cake, almost too pretty to eat – almost. She’s making coconut flan too.  Remember to get refried beans and salsas for your party!

Baby Swiss from Grow.Farm at the Covington Farmer's Market

Baby Swiss from Grow.Farm at the Covington Farmer’s Market

Fortunately, Nick still has those fabulous Evangeline sweet potatoes. You’ll also find heirloom turnips, chard, curly mustard, flat leaf kale, and persimmons plus quail eggs. Don’t forget your New Year’s cabbage from Natalie and some strawberries too! Johnadale Farms is back again with their strawberries – we’ve got goodness all around! Dennis has pure cane syrup made from his own sugar cane fields. Stop by and check it out!

Alton and Sandra have some absolutely gorgeous camellia bushes that will not be available for long. Look over their table for the most fragrant herbs for your garden – rosemary, lemon thyme, chocolate mint and more.

We hope you’ll join us for the last market of the year. By next Saturday, a whole new year will have begun along with the hopes and plans that a new year always brings. We wish you peace and prosperity in 2015. Thank you for your patronage, your friendship, and your recipes; we look forward to another year 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 www.covingtonfarmersmarket.org

Farmers Market Recipes

Farmers Market Recipe: No Cream Broccoli Soup

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1 broccoliIngredients:
2 bunches of broccoli, cleaned and chopped
1 onion, sliced
2 cloves garlic, minced
1/4 cup of green onions, chopped
2 medium Irish potatoes, cubed
5 cups of vegetable stock
1 tblsp olive oil
1/4 tblsp coarse salt
1/4 tblsp fresh ground black pepper
1/4 tblsp cayenne pepper
1/4 tblsp basil
1/4 tblsp oregano
green onions (garnish)
1 loaf of bread (serve with soup)

Cooking Instructions:
Heat oil in a large soup pot over medium heat, add onions and garlic and saute until translucent (5-10 minutes).  Add salt, pepper, cayenne and herbs, then add the vegetable stock and potatoes.  Bring to a quick boil, then reduce heat and simmer until potatoes are tender (about 10-15 minutes).  Add chopped broccoli and simmer until broccoli is tender (about another 10-15 minutes).  For a smoother consistency, you can mash it up with a spoon or puree the mixture in a food processor.  Serve hot topped with green onions and drizzled olive oil with a side of toasted bread.
This soup gets its creaminess from the potato instead of cream or butter. These ingredients may be added for a thicker soup.
Basil is helpful with inflammation, works to help oxidize the blood, and contains antibacterial properties. Oregano is also an antioxidant and a powerful antimicrobial herb.  Use the two together for maximum effect!

Farmers Market Recipes

Vegetable Stir Fry

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Ingredients:
1 cup brown rice
1 cup vegetable broth
1 large diakon or other radish
a couple of carrots
1 large tomato
a cup of trimmed whole snow peas or edamame
a cup of sliced broccoli
1 red bell pepper, half minced and half sliced
1 large onion, half minced and half sliced
1 clove of garlic, minced
1 tablespoon of minced ginger
some chopped green onions
2 tablespoons of butter
2 eggs
4 teaspoons of soy sauce or liquid amino
2 tablespoons rice vinegar
1 teaspoon of toasted sesame oil
cayenne pepper and salt to taste, hot red pepper sauce to taste, crushed peanuts
Cooking Instructions:
Start by mincing and slicing the vegetables. Slice the radish and carrots into medallions, saving a little of the ends for grating. Clean and trim the ends of the whole peas, cut into one inch pieces. You can cook the rice while you prep and set aside to cool. Saute the minced onion, bell pepper, garlic and ginger in 1 tablespoon of butter with a little salt and cayenne. In another pan cook the slightly scrambled eggs in the other tablespoon of butter, stirring them often to keep them fluffy. Add the sliced radish, carrots, tomato, peas, broccoli, bell pepper and onion to the sauteed veggies and stir. Add the rice, broth, soy or amino, vinegar and oil, and stir some more, cooking on medium high. The eggs should be well cooked at this time, add this too. Do a little more stirring. Add a little more salt, cayenne and hot red pepper sauce to taste. Stir a bit more until all is well mixed (you can see where this dish got its name!)
Serve topped with grated radish and carrots, chopped green onion and some crushed peanuts.