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Healthy Living 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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Wed Farmers Market signHappy Tuesday, friends! We’re looking forward to a great day tomorrow full of music and fresh veggies and good food.  Mr. Houston’s garden has been bloomin’ with cucumbers (eatin’ and picklin’), green potatoes, squash, bell peppers, and he may even have some tomatoes and eggplant. Come and join us for a relaxing lunch. Kandi’s pan seared salmon salad and a glass of sweet jasmine tea make a perfect lunch. Bring home dinner with a pound of Jeff’s pulled pork, cole slaw, Mac N Cheese, and baked beans. Or try Nanette’s refreshing cucumber yogurt soup which will go very nicely with her summery Mediterranean salad. A Honduran hot tamale (they are pretty big), salsa and chips and you have lunch for Thursday or even Friday. And, of course, you can’t be without dessert and Frankie’s gotcha covered with strawberry dream pie or her incredible Marguerita pie. Ooh my!

Make plans to come out on Saturday and enjoy the toe-tappin’ melodies of Chris Talley coming from the gazebo. So grab your coffee or one of Sacred Earth’s new caffeine bars and enjoy the music while you do your shopping. Oh, you heard me right. Enough caffeine for a full cup of coffee, balanced with fresh herbs and oats in a scrumptious breakfast bar. Then, get ready for some barbecue because VooDoo Foods will have their rig parked on Columbia Street, ready to dish out some great BBQ. They will also have homemade Worcestershire Sauce and Twangy sauce. Not sure what Twangy sauce is but it does sound tasty doesn’t it?

Summer Squash from GROW.farm

Summer Squash from GROW.farm

I took a slow walk around the market last week and it surely has blossomed this past week. I guess it’s all the rain we’ve been having. But even a quick stroll around will reveal a treasure trove of veggies. Eddie’s Veggies table was filled with golden wax beans, Maxibell green beans, yellow zukes and banana peppers (soooo good sautéed with onions and Italian sausage and served over spaghetti – easy peasey). The Clecklers not only had tomatoes but peaches as well. I cut up a peach to add to my tea for a flavor boast. Mr. Houston told me he would have tomatoes and possibly eggplant for this week along with squash and. J.R. said he will have cherry tomatoes, potatoes, rattlesnake snap beans, zucchini, yellow & white squash, and cucumbers.  John promised bell peppers, eggplant, red and Yukon Gold potatoes, great juicing carrots, and , if you get there early, some heirloom tomatoes.

Carrots from Bartlett Farm at the Covington Farmer's Market

Carrots from Bartlett Farm at the Covington Farmer’s Market

Don’t forget about grilling! We’ve got a smorgasbord of meats and veggies that are ready and waiting for a few grill marks. Marinate your chicken in Bechac’s Roasted Garlic & Tomato Dressing for an hour or so before grilling for tender tasty chicken. YUM! Careful, a dab of goat cheese in the middle of your burgers will have you crowned Master Griller and you will be in charge of the pit from then on.

I had a chance to try Spicy Lady’s Wasabe Seasoning on Saturday and I’ll admit to a bit of trepidation since I always associated wasabe with lots of heat. It was delicious, not too hot, and I thought that it would be really great mixed with a little of Cheryl’s oils and tossed on grilled veggies, potatoes, mushrooms, shrimp, or what have you.

Breads love it on the grill. Suzie will have Spinach Feta this week which probably won’t work too well on the pit but her Health Grain bread or French baguettes toast up wonderfully, especially with a little of Vincent & Mauricio’s Skordalia spread over it. Lena’s home ground wheat breads just dying to get toasted and Crystal’s gluten free sourdough breads are sure to please even those who are not concerned about gluten. Spread some of Bear Creek’s garlic and herb butter on several slices and pop those babies on the grill. Or just toast ‘em plain and add a little Meaux Mustard for a jazzy sandwich. With four flavors – Local Honey, Creole, Green Heat, or Blueberry – you may have a tough time choosing.

Bear Creek Road Pie of the Month: Dark Chocolate Strawberry Pâté Tart with Lavender Meringue

Bear Creek Road Pie of the Month: Dark Chocolate Strawberry Pâté Tart with Lavender Meringue

You won’t want to stop there. After all, Lolly Marie is boasting those yummy caramels, white ginger truffles, and chocolate raspberry truffles plus caramel apples. There’s so much more out here – a beautiful spring breeze, delightful music, great food. What more can you ask for?

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 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!

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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        www.englishtearoom.com

 

Farmers Market Recipes Healthy Living This Week at the Farmer's Market

Farmer’s Market Recipe: Roasted Winter Root Vegetables

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market

Roasted Winter Veggies - CopyIngredients:

turnip1/2 lb turnips, chopped

1/4 lb parsnip, chopped

1/4 lb carrots, chopped

1/4 lb red potatos, chopped

1/4 lb lb mushrooms, chopped

1/2 large onion, chopped

1/4 cup chopped chives/ grn onion

3 tbsp minced garlic

johnny_automatic_half_long_carrot3 tbsp extra virgin oil

1 tbsp apple cider vinegar

1 tsp course sea salt

1 tsp each of lemon thyme, tarragon, sage, fresh parsley

1/2 tsp each ground yellow mustard powder & paprika

Cooking Instructions:

Preheat oven to 350 degrees F.

In a large oven proof skillet, heat the oil at medium heat on the stovetop. Toss in the turnip, parsnip, carrot and potato and lightly sear on all sides by flipping regularly and pressing with a spatula for about a minute. Add the rest of the ingredients and mix well. Put in the oven and bake for 30 – 45 minutes, or until all is golden brown. Can be served by itself, as a side dish, on a sandwich, with pasta or over a bed of lettuce as a salad. Best topped with some fresh chopped parsley. Enjoy!

Farmers Market Recipes

Farmer’s Market Recipe: Vegetable Lentil Soup

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market

January is National Hot Soup Month! Enjoy this hearty vegetable lentil soup filled with spicy mustard greens and winter veggies from our local farms!

Ingredients:

1 lb dried lentil beans, or soup bean mix

1 1/2 lbs of mustard greens, washed & chopped

2 medium carrots, chopped

3 small turnips, or half a large turnip, chopped

Mustard Greens

Mustard Greens

1 onion, finely chopped

4 cloves of garlic, minced

2 quarts of water

2 tbs butter

fresh parsley & thyme, about 8 sprigs each

2 bay leaves

Coarse sea salt and fresh ground pepper

ground coriander seed

Fresh parmesan cheese for grating

dash of sweet paprika

Directions:

In a large soup pot with a lid, Dutch oven or crockpot, melt the butter on medium high. Add the onion and stir in, let cook until soft, not more than 5 minutes. Mix in the garlic, carrots and turnips. Let cook for a couple of minutes, then add the mustard greens. Let wilt, then mix in with the rest of the veggies. Salt and pepper a little here, and add half of the parsley and thyme and about a teaspoon of ground coriander seed.

Let this cook for a minute, then add the water, lentils and bay leaves. Turn the heat up to high and bring to a boil for about five minutes, then reduce the heat back down to medium. Simmer, stirring occasionally, for about two hours. You can also reduce heat to low and simmer overnight in a crockpot.

Farmers Market Recipes Healthy Living

Farmer’s Market Recipe: Hearty Barley Soup

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market

January is National Hot Soup Month! Enjoy this hearty vegetable barley soup filled with delicious winter vegetables from our local farms!

Get your carrots from Bartlett Farm!

Get your carrots from Bartlett Farm!

Ingredients:

1/2 cup pearled barley

1 zucchini, diced

1 yellow squash, diced

2 carrots, chopped

Screaming Oak Mushroom Farm has shiitakes!

Screaming Oaks Mushroom Farm has shiitakes!

1/2 cup shiitakes, chopped

1 radish, chopped

1/3 head of cabbage, chopped

3 tomatoes, diced (use juice too)

1/2 onion, chopped

1 stalk of celery, chopped

3 toes of garlic, diced

Plenty of winter radish! Grab some from Houston at Father & Son Farm

Plenty of winter radish! Grab some from Houston at Father & Son Farm

4 cups broth of your choice

2 stalks green onion, chopped

fresh parsley, chopped

rosemary, thyme, oregano, to taste

course sea salt, to taste

fresh ground black pepper, to taste

2 tablespoon butter
Directions:

In a large pot, Dutch oven or crock pot, melt the butter over medium heat. Add the onion and let simmer until soft, then add the celery, carrots and garlic. Cook for a few more minutes until all is soft, stirring occasionally. Stir in the seasonings (herbs & spices).

Add the rest of the ingredients and bring to a boil (if using a crock pot, put on high for about 15 – 20 minutes, stirring often). Reduce heat and let simmer until all vegetables and barley are tender. Adjust seasoning as needed, and enjoy!

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 Healthy Living Shop Local

Farmers’ Market Recipe: Veggie Stir Fry From Slice Of Heaven Farm

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Ingredients:

Slice of Heaven Farm veggies2 tablespoons peanut/sesame oil

1/4 lb radishes

1/2 lb daikon

1/4 lb carrots

2 tsps Ginger

3 garlic cloves, minced

1/4 lb daikon blossoms

Course salt and fresh ground black pepper, favorite herbs

3 tbs liquid aminos

3 tbs rice wine

1 tsp sugar

1 teaspoon corn starch

1 teaspoon salt

Directions:

In a bowl, stir together the liquid aminos, rice wine, sugar, cornstarch and salt until combined well.  Chop all vegetables and have ready.

Heat a wok or skillet over high heat. Add oil and heat until oil is just beginning to smoke.  Stir fry the carrots for a few minutes.  Add the daikon and the rest of the vegetables and stir fry for a couple more minutes. Finally, add the daikon blossoms and liquid mixture and stir fry for another couple minutes.  Serve over rice or rice pasta

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.

Farmers Market Recipes Healthy Living

Spring Mix Salad with Strawberry Vinaigrette

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Ingredients

Salad:

6 cups fresh mixed greens
1/3 cup roasted walnuts, chopped
1/3 cup shredded radish
1/3 cup shredded carrot
1 orange, peeled and segmented

Dressing:
1/4  pound of strawberries, hulled and halved
1/3 cup of virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon of red wine vinegar
1 tablespoon of fresh squeezed lemon juice
1 tablespoon of honey
splash of sherry
fresh or dried basil, crushed
salt & pepper to taste

Cooking Instructions:

Start by mashing about 3/4 of the strawberries in a large mixing bowl until they are more of a mushy consistency. Save the remaining strawberries for the salad. Wisk together the oil, vinegars, lemon juice, honey, sherry, crushed basil and spices in a separate bowl. Add this to the strawberry bowl and mix thoroughly. Cover and let sit for about 1 hour.

Mix the greens, radish, carrots and nuts, plate and top with orange slices, strawberry slices, and lastly the dressing. Save any remaining dressing in a tightly sealed jar in the refrigerator for up to a week.