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Farmers Market Recipes

Farmers Market Recipe: Stuffed Cabbage Rolls

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Seasonal recipes inspired by fresh ingredients found at the Covington Farmers’ Market, by Chelsea Cochrane

One of my all-time favorite winter recipes, stuffed cabbage can be made with meat or left as a vegetarian dish. Filling enough for a main meal or make them as a side – either way I promise there won’t be any leftovers!

Benefits of Eating Cabbage

Cabbage is an excellent source of nutrition, even cooked! According to WebMD, half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

Pick up your fresh, seasonal veggies at the Covington Farmers’ Market! The market also has options for grassfed, pasture-raised meats. Try some marinara or tomato sauce from Charlene at Abundant Life Kitchen, who writes the Farmers Market’s weekly newsletter!

Stuffed Cabbage Rolls


  • 1-2 Tbs cooking oil
  • Optional: 1 lb ground meat – pork, beef, lamb, or mix it up!
  • 1/4 cup diced baby carrots
  • 1/4 cup diced yellow pepper
  • 2 cloves of garlic, minced
  • 1 small onion, diced
  • 1/2 lb mushrooms of your choice
  • 2 Tbs chopped fresh winter savory
  • 1 Tbs chopped fresh parsley
  • 1 cup cooked basmati rice
  • 2 tsp paprika
  • Salt & pepper to taste
  • Pepper flakes – if desired
  • 2 cups tomato sauce or marinara
  • juice from 1/2 fresh squeezed lemon
  • 6 – 8 large outer leaves of cabbage

Cooking Instructions:

  1. If you are using meat, brown beforehand with a little salt and pepper. You can add some hot pepper flakes here is you want some spice. Once browned, set aside to cool and use this skillet to cook your veggies.
  2. Preheat your oven to 350 degrees. Saute the onions, carrots, garlic, peppers, mushrooms, herbs and spices in a little oil on medium heat. Once the veggies are tender you can add the meat back in if using. Add the cooked rice and salt and pepper to taste. Cover and let simmer on low for about 10 minutes for flavors to meld.
  3. For the cabbage, you will want to cut off the leaves from the base at the bottom and use 6 – 8 of the biggest, longest leaves. Remove the hard stem through the middle of the leaf by cutting along each side of it in a “v” shape. Lay leaves out flat and add a large spoonful of mix to the top, uncut part of the leaf. Arrange mix into a fat sausage shape, with enough room on the sides to fold the leaf in, then wrap, tucking the top of the leaf in.
  4. In a small bowl or large measuring cup, whisk the lemon juice in with the tomato sauce. Spread a thin layer in a deep baking dish with a lid. Place the rolls in this dish with the seams down, and cover with the rest of the tomato mix.
  5. Bake covered for 30 – 35 minutes, uncover and bake for another 10 minutes, until golden brown.
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

Local Events Local News

St. Paddy’s Parade in Downtown Covington This Weekend

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St. Patty's flier 2015-1The first Rutland Street St. Paddy’s Parade will be held this Saturday, March 14th right here in downtown Covington! The parade will begin on Lee Lane at 2:30 pm and continue down on Rutland Street to New Hampshire Street, culminating at Jewel’s Cigar & Briar Shop for their annual St. Paddy’s Party. Parade participants include Covington Mayor Mike Cooper, Grand Marshall Grayhawk Perkins, the Covington Bike Club, the Mellow Mushroom mobile and bagpipe players. The parade will include traditional throws such as cabbage and carrots. All are invited to join in the fun – wear your green!

St Paddy's DayCorned Beef & Cabbage March 14th, 16th & 17th!

The English Tea Room will continue their popular tradition of selling corned beef & cabbage for the St. Patrick’s Day holiday! The meal includes traditional Irish corned beef and cabbage, potatoes & carrots with a cheddar cheese scone for $12. Served each day from 9 am until they sell out! Call ahead for take-out pickups and dine in reservations. 985-898-3988