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Farmers Market Recipe: Pan-Fried Chanterelle Mushrooms

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A culinary favorite, chanterelle season is highly anticipated by chefs around the world. Full of rich flavor reminiscent of apricots, the golden chanterlles are probably the most sought after, although the rarer red cinnabar with its slightly spicy flavor is a close second. Chanterelle is actually a generic name applied to a variety of edible wild mushrooms. They cannot be cultivated and are wild harvested when in season, from mid-summer into fall depending on conditions. The name chanterelle originates from the Greek kantharos meaning “tankard” or “cup”.

Because of their high water content chanterelles are not ideal for batter-frying. You wouldn’t want to mask their great flavor anyway! Here’s our favorite recipe for chanterelles – quick, easy, and truly accentuates these delicious mushrooms. Quickly removing their moisture in a hot skillet gives you crisp, flavorful mushrooms that are excellent on their own, added to salads, or as a topping for a filet of your choice.

Another great cast iron skillet recipe!

Pan-Fried Chanterelle Mushrooms


  • 1 pound fresh chanterelles, rinsed, brushed off and patted dry
  • salt and pepper
  • 2 Tablespoons of butter
  • 2 cloves garlic, crushed
  • 2 teaspoons each rosemary & thyme


  • Pre-heat skillet on high.
  • Add chanterelles with a little salt & pepper.
  • Toss occasionally until excess water has evaporated, 3 – 5 minutes.
  • Add butter and toss until mushrooms soak up most of the butter.
  • Then add garlic and herbs, toss until fragrant, 2 – 3 minutes.
  • Remove from pan and allow to cool slightly before serving.

According to the USDA National Nutrient Database for Standard Reference:

Raw chanterelle mushrooms are 90% water, 7% carbohydrates, including 4% dietary fiber, 1.5% protein, and have negligible fat. A 100 gram reference amount of raw chanterelles supplies 38 kilocalories of food energy and the B vitamins, niacin and pantothenic acid, in rich content (20% or more of the Daily Value, DV), 27% DV of iron, with moderate contents (10-1 of riboflavin, manganese, and potassium (table). When exposed to sunlight, raw chanterelles produce a rich amount of vitamin D2 (35% DV) – also known as ergocalciferol.

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

Farmer’s Market Recipe: Chicken, Chanterelle & Artichoke Casserole

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Inspired by fresh local ingredients in season at the Covington Farmer’s Market

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photo credit Suvi Korhonen --

photo credit Suvi Korhonen —

¼ lb. Chanterelles, quartered

¼ lb. Artichoke, chopped

¼ lb. Chicken

¼ cup chicken broth

¼ cup heavy cream

½ package pasta

2 tbs minced parsley

salt and pepper to taste

2-3 tbs olive oil

½ cup crumbled goat cheese


Preheat oven to 350 degrees. Cook off the chicken with a little olive oil for about 15 minutes. You may also prepare your pasta at this time. If using fresh pasta, skip this step as it will cook in the casserole. Allow to cool when done, save any liquid from the chicken for the casserole.

Drizzle olive oil in a large casserole pan, enough to cover the bottom. Place the onions and chanterelles on the bottom and sprinkle with minced parsley. Chop up the chicken, mix with the pasta and artichoke. Add to the pan with any reserved liquid. Mix the broth and cream, adding to the mixture, filling the pan about ¾ full. Top with the crumbled goat cheese. Bake 30 minutes covered, then brown an additional 10 minutes uncovered.

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 sign

Happy Tuesday, friends! There’s a lovely day at the market for you tomorrow, full of music and fresh veggies and wonderful food. Take some time to have lunch with us. Feast on a new creation from Kandi – a shredded cabbage salad with shredded carrots, chicken, red onions, cilantro, mint, and Chinese cilantro all lightly seasoned with a side of fish sauce. And so tasty too! Nanette is making a refreshing watermelon gazpacho to lighten your meal. Add one of her remarkable chicken salad wraps to go. Jeff is preparing that crunchy broccoli salad that’s so delicious to go with his smoky pulled pork. Maybe a few chicken tamales would be more to your liking. Finish with a slice of lemon blueberry bread from Frankie (and save the rest for during the week). And then I suppose you do have to get back to work…heavy sigh. But wait! Don’t forget your veggies! Pick up some new potatoes and bell peppers from Mr. Houston or a few Creoles and peaches from Greg Miller. Natalie will be back next Wednesday with zucchini, cucumbers, bell peppers, and yellow squash.

I am planning for a lucky Saturday with the Lucky Dogs bouncing out their tunes from the gazebo while gentle breezes and friendly smiles sprinkle your morning. Grab your coffee and stay awhile. Norma Jean Marcon of Norma Jean’s Cuisine will demonstrate how to make the perfect Salade Nicosia using the bounty of the Covington Farmers’ Market.

Fresh picked chanterelles at the Covington Farmers Market

Fresh picked chanterelles at the Covington Farmers Market

And bounty we do have! Last week, Nick put out baskets of heirloom tomatoes – tiny orbs of yellow, pink, red, and chocolate all sharing their pint of space. There are tomatoes a plenty from JR Bardwell, John Bartlett, the Clecklers, and Greg Miller. Yes, Greg is back and he also has peaches and Chanterelles. Yippee! But he’s not the only one. Chanterelles also joined James’ lions mane, oyster, and shiitake mushrooms and I found them on Nick’s and John’s tables as well. I’ll have a new seasoning on Saturday that will take those mushrooms on a magical mushroom tour (or somewhere close to there). Or, you can try one of Spicy Lady’s seasonings. Cheryl is sure to have one to go with any veggie at the market and still keep your taste buds hoppin’.

Potato Yukon Gold from Bartlett Farm

Potato Love – Yukon Gold from Bartlett Farm

You will find many varieties of squash around the tables and I’m sure you’re looking for unique ways to prepare them. I came across a couple of sandwiches that would fit the bill perfectly. I’ll post the photos below. The first one comes from our terribly missed friends at Slice of Heaven (now inconveniently located in Oregon). Brandon and Marietta used sautéed greens, which may be a little hard to find at our market these days but sprouts (Sam) or shoots (Nick) will be a wonderful substitute. He then added cheese (Mauthe’s or Farmhouse Dairy), onions, pesto, red peppers and grilled for a very tasty veggie sandwich. Nur sautéed tomatoes and zucchini and spread her bread with hummus. You know that we have the best bread around so no matter which you choose, you will come out a winner. Each sounds so delicious and simple and you can vary the veggies to suit your tastes.

Those aren’t the only veggies gracing the tables. Mr Houston has purple bell peppers, JR has eggplant, John Bartlett has Yukon Gold potatoes (and the red ones too), Eddie has fresh garlic, Nick has cute little heirloom squash, and Natalie is back with zucchini, cucumbers, squash and more.

Screaming Oaks Mushroom Farm table last Saturday - mushrooms, blueberries & chickens!

Screaming Oaks Mushroom Farm table last Saturday – mushrooms, blueberries & chickens!

What will make your market merry? Mushrooms, raw honey, avocado salsa, Japanese maples, fresh juices, Kombucha, special treats for your pets, muffins, fresh bread, and cookies all wrapped up in a glorious Saturday morning!  I know, I know…I can hardly believe it myself. If you’re not there, you’re gonna miss out.

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

Farmers Market Recipes

Farmer’s Market Recipe: Eggplant & Chanterelle Sautee

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Local recipes inspired by fresh ingredients found at the Covington Farmer’s Market

Sauteed Potatoes, Eggplant & ChanterellesIngredients:
6 – 9 red potatoes (Slice of Heaven Farm)
1 large eggplant (Father & Son Farm)
1/2 pound of chanterelles (Grow.Farm)
Fresh goat cheese (Farmhouse Dairy)
2 green onion stalks, chopped (Slice of Heaven Farm)
1 clove of garlic, minced
rosemary, thyme & a touch of sage
extra virgin olive oil, or other oil of choice
sea salt & white pepper

Slice the potatoes in thick medallions and quarter. In a large saucepan, sauté 1/2 the garlic in a tablespoon of oil. Add the green onions, herbs & spices. Let simmer for a second more, until everything softens. Add the potatoes and mix, cover and let simmer on medium heat, tossing occasionally. Cook until potatoes soften. Eggplant & chanterelles

Slice the eggplant in medallions as well, but leave round. In another large saucepan or skillet heat a tablespoon of oil on medium heat. Once the oil begins to steam, add the eggplant medallions. Add the chopped chanterelles and the rest of the minced garlic around the eggplant. Flip and mix occasionally, cook until the eggplant has browned slightly on both sides.

Plate the potatoes and top with the eggplant slices. Cover with the sautéed chanterelles and garlic. Crumble with fresh goat cheese and dress with a sprig of rosemary. Enjoy!