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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

Spicy Grits & Greens

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photo by Annabelle Breakey styling by Robyn Valarik

photo by Annabelle Breakey
styling by Robyn Valarik

Ingredients:

1 cup uncooked grits

2 large shallots, chopped

1 large bell pepper, chopped

1 large tomato, chopped

2 garlic cloves, minced

2 large bunches of spicy greens, such as chard or mustard, ribbed; cut ribs into cubes and ribbon leaves

1/4 to 1/2 tsp. red chili flakes, depending on your spice-tolerance

1/4 to 1/2 tsp. cayenne, again, depending on your spice-tolerance!

1 tablespoon unsalted butter

1/3 cup grated parmesan cheese

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt

2 teaspoons extra-virgin olive oil

Directions:

Cook grits with salt as package directs. Meanwhile, heat oil in a large frying pan over medium heat. Cook shallots, bell pepper, tomatoes, garlic, and green ribs until softened, about 5 minutes. Stir in green leaves, chili flakes, cayenne, and 1/3 cup water. Cover, reduce heat to low, and cook until wilted. Stir butter and cheese into grits and separate onto plates. Toss chard with vinegar and spoon over the grits. This can be topped with parmesan, crumbled bacon, pine nuts, roasted garlic, you name it!