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This Week at the Farmer’s Market

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We are gearing up for another lovely market Wednesday. Bhakti Farms says they will be there tomorrow and apologizes for the gaps in their appearances. Caroline & Johnny will be there to grill you up a fabulous burger (mushroom or black bean & beet). Or, if you’ve no time to wait, just grab their delicious veggie sandwich or potato salad and some protein balls (mmmm mmmm). Kandy has her amazing salads all prepared for you —that lemongrass chicken & noodle is sooo delicious! Plus, she always has those incredible shrimp and cream cheese rolls — oh yeah! Abeer is back and she is cooking up Mujadara – a wonderful dish of rice and lentils topped with crispy onions! Eggplant moussaka and tzatziki and baklava too!

I had some knives sharpened last week. Ben really did a great job and I’m hoping he’ll have the scissors sharpener this week. Nice and sharp, that’s how I like ‘em. I really can’t stand cutting with a dull knife; it makes the task much harder. You can also find Jerry’s raw, organic honey on Kandy’s table. Last week, there was creamed cinnamon honey! Well, I’m not going to promise veggies. It seems our wires got crossed last week but I am hopeful to see them this week. However, you can always count on Kristen and the Double K hens to supply you with beautiful eggs!!

Saturday morning will be hoppin’ with the mighty tunes of the Abita Stumps poppin’ out from the gazebo like fireworks. So grab a cuppa joe from the coffee pavilion and head on over to Meme’s for one of her fabulously delicious veggie pancakes. If you’re not into veggie pancakes, sourdough waffles may hit the spot —and the spot to be is at Happy Flour! In true market fashion, and not to be outdone, Bear Creek Road will have some delightful breakfast sandwiches and Norma Jean’s enchilada pie and quiche slices are phenomenal! You may even catch a glimpse of Mr. Houston. No, he’s not back at the market but he does come out to see us once in a while.

Great balls of fire! It’s the 4th of July weekend and I’m sure many of you have plans to be outdoors, chillin’ and grillin’ and dodging raindrops but you have to expect that in SE Louisiana. But the Covington Farmers’ Market still opens and BBQ pits still fire up and people still celebrate! Lots of goodness around to stick on those grills, like tomatoes (yeah, really), peaches (uh huh), mushrooms (yum), squash & eggplant (of course) and corn on the cob (which Vince will have for the next two weeks). Personally, I would save the blueberries and watermelon (yes, we have ‘em!) and plums for a lovely cool treat to enjoy while you’re waiting for the food to cook.

Aaah the sausages from Jubilee Farms! Green Onion, Italian, Cajun, that’s what BBQ heaven is made of! Paul & Liz also have other grillin’ favorites like ground meat for burgers, pork ribs, pork chops, etc. And now, Gina & Andy have sausage —alligator, shrimp, and crawfish! Whaaaat! Oh, yeah! Bhakti Farms has our vegans covered with a black bean & beet burger—soooo delish! Mr. Two is well known for the gorgeous shrimp he sells.

A pie or cobbler from Althee will put smiles on lots of faces. One of Amanda’s fruity popsicles is a tasty treat on a warm summer day. Her juices are cool and refreshing as well. Pick up a few festive cookies from Vincent & Mauricio. The kids’ll love ‘em! A bottle of Sam’s Farmer’s Cocktail Sam juices adds a much needed kick to get you through the day.

You can’t possibly want to sleep in on this 4th of July Saturday (OK, technically the 3rd)!! Where would you get the fixins’ for a truly fantastic celebration! Lotsa goodness here at the Covington Farmers’ Market. See ya 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

This Week at the Farmer's Market

This Week at the Farmer’s Market With Charlene LeJeune

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Wednesday market is just about 24 hours away and we have a lovely surprise. We have a new produce vendor for Wednesdays and they are due to start this coming Wednesday! Not sure exactly which veggies they will have, but I’ve been told it is an amazing selection. Yippee! I think I’ll celebrate with some shrimp and cream cheese rolls from Kandy and a glass of jasmine tea! Perhaps I’ll bring home her shredded cabbage salad with shrimp for Thursday. Then a hop skip and a jump over to Bhakti for my favorite beet and black bean burger or maybe I’ll go for the chickpea salad … Kristen will be there with plenty of eggs so make sure they are on your list. Dave will also be there to sharpen your knives!

The Farmers’ Market String Band is headlining in the gazebo this fine Saturday. So grab a cuppa from Kayleigh in the pavilion to enjoy while you get your shopping done. We had a fine turnout last week even with the threat of rain from our tropical system. Greg had some delicious tomatoes and blueberries PLUS he has Chanterelles as well. We’re starting to see more eggplant on the produce tables and squashes and red potatoes and peppers still abound. I noticed that Vince had cucuzza squash too. Lion’s Mane, Shiitake, Chestnut, and Oyster mushrooms are back on James’ table. Bet they would taste especially good sautéed in one of Jennifer’s butter blends, like Garlic Parmesan.

Tessier Gourmet has some wonderful “dips” on the table like black bean & lime salsa or spinach artichoke. Hmmm. That spinach artichoke may be really delicious as a “stuffing” for some of Credo Farms’ chicken breasts! So simple, too. Just slice a picket into the breast, fill with a couple of spoons of dip, close with a toothpick and roast! Garnish with sprouts and microgreens and serve with roasted red potatoes. Just cut into quarters, toss with duck fat (Ross) or one of Jennifer’s butter blends or Mauthe’s butter (melted), or olive oil, fresh herbs (thyme, rosemary, oregano, parsley, or tarragon) and roast. Voila! Gourmet meal! You can get those herbs from Alton and what you don’t use this time can be planted (in a garden or container) to continue to grow so you can tasty-up future meals.

I saw sausages at Crescent City Meats (the alligator guys)! Yes! Alligator or shrimp or crawfish sausages! Perfectly timed for the outside BBQ. With the veggies at the market, you will have more than enough for sides or a whole vegan meal — right on the grill. Jennifer has been making French bread so now you have all the fixins’ for a po’ boy sandwich!

Blueberries and peaches and tomatoes still abound at the market. Barbara tells me she will have lima beans and lady peas too. I hope to see watermelon and figs before long. What better time to remind us all to eat local, in-season veggies…good for your health and good for our local economy.

Get an immunity boost from a bottle of Sam’s Farmers’ Cocktail. The ginger flavor is really energizing! For more immune boosting, try Naturally Well’s elderberry syrup. Abeer will be there this Saturday with all of your Mediterranean favorites. There’s raw honey, fresh juices, delicious jams and jellies, hand crafted soaps, home grounds grits or cornmeal and much more. There really is nothing like a farmers’ market when the veggies are at their peak of flavor and variety. Hope you will join us!

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 covingtonfarmersmarket.org

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Heartfelt salutations, dear friends! Market Day is almost upon us…you can feel that tingling way down in your toes as you consider the lunch possibilities. First, you’ll need your Double K eggs. Those hens are really so diligent in keeping us supplied. Hopefully, Jerry will have satsumas and he always has rich, sweet honey! Croque Monsieur is on Jerome’s menu— a delicious grilled sandwich with ham, a sauce made with gruyere cheese and more cheese. oooh! la! la! Apricot cake, too! Welcome back, Abeer! Now we can enjoy her delicious hummus and baklava again. She’ll have both green bean and eggplant moussaka as well. 

Golden Light Candle Sale at the Covington Farmers’ Market Wed & Sat

Tomorrow may just be the time for you to try Johnny’s veggie Bhakti Bowl, a truly delicious, warming bowl with rice and squash and flavor, lots of flavor. Mignon will have her fabulous “chics” and jun. Her handmade beeswax candles are fast becoming quite the item around the market. Chicken pasta, empanadas, and boudin balls are the stars on Joy’s table. Kandy’s salads are always a treat and it’s hard to choose just one but the good thing is that they are just as good the next day. So, while you may not  be able to decide what’s for lunch on Wednesday, you can can enjoy any of these lunches on Thursday or Friday and they make great suppers, too!

Last Chance Bluegrass Band will be coming to you from the gazebo as Saturday marches in! So grab yourself a hot cuppa coffee (or tea) from the pavilion to enjoy while you’re making groceries. Huckleberry Fred’s will be there every other week for the next month or so. They will be there this week and along with goat milk and cheese blends. Plus, they are now offering yellow grits and cornmeal (ground with their own little hands, I think). Cow’s milk is available each week from Mauthe’s. You’ll also find buttermilk, heavy cream and, Mr. Wonderful’s and the grandkids favorite, chocolate milk.

Beautiful mushroom selections from Screaming Oaks Mushroom Farm at the Covington Farmers Market

Credo Farms will be at the market on Saturday so you can stock up on chicken or even try some of her lovely fragranced, homemade soaps. She’s generally there on the 2nd and 4th weeks each month. And right next door is James of the amazing mushrooms fame. These are not the little button mushrooms available in any grocery store, these are gourmet types like Lion’s Mane, Chestnut, Oyster, Shiitake, jam packed with micronutrients! 

Sweet potatoes are soooo delicious but most of the recipes you find are filled with sugar. Why not try something different, like Garlic Parmesan Sweet Potatoes. What you’ll need is a container of sweet potatoes (Nick). This will work with any of the varieties that he has. Peel and cut them into similarly sized pieces or slice them.  In a bowl, combine 2 tbsp melted butter (Mauthe’s), 1 tbsp olive oil, 2 tsp minced garlic, 4 tbsp grated Parmesan cheese, 1/2 tsp Italian seasoning, and a bit of fresh thyme (Northshore Greens). Add your sweet potatoes and toss to coat. Bake at 400F for 30-35 minutes. Enjoy! Hmmm. That recipe may work just as well with cauliflower or broccoli (Ken, Eddie).

Sweet potatoes & satsumas from Nick at GROW.farms

I noticed that Sam had lots of daikon radish last week so I went searching for recipes and came across Daikon Radish Pancakes. Whaaat! Yes, you heard me right and they sound so delicious and a lovely accompaniment to any meal or (if you make them a little smaller) the perfect hor d’oeuvre. You’ll need 1 cup grated daikon (squeezed dry), 1/2 cup all-purpose flour, 1/4 cup room temp water, 2 tbsp black sesame seeds, pinch white pepper, 1/2 tsp salt and 1 green onion (Ken, Eddie). For the complete recipe, see below.

Johnadale has plenty of strawberries. I’d try to find a recipe but, let’s face it, they really don’t last long enough to make it into a recipe since they are delightful without any fanfare. But if you wanted to enjoy your berries in a “recipe” stroll on over to Succotash Ferments. Nancy makes an exquisite kefir with them. 

Stay a while, enjoy the music, shop around to find something different; we’ve got pralines, we’ve got sprouts and mircogreens, we’ve got jams and jellies; we’ve got honey, we’ve got divinity; we’ve got amazing pickled veggies; we’ve even got chewy puppy treats! Don’t even think about sleeping in!

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

Sam Sprouts at the Covington Farmers Market

Daikon Radish Pancakes

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  • 1 cup daikon radish, grated and squeezed dry
  • 1/2 cup all-purpose flour
  • 1/4 cup room temp water
  • 2 tablespoons black sesame seeds
  • 1 pinch white pepper
  • 1/2 tsp salt, for drawing out moisture

1 scallion, chopped (optional)

Dipping Sauce

  • 1 tablespoon soy sauce 
  • 1 teaspoon wasabi 

DIRECTIONS

  • Prepare the Daikon Radish. You will need around 400 grams (14 oz or just under a pound) of raw, unpeeled Daikon radish for this recipe. Start by peeling the radish, then finely grate it with a grater or finely chop it with a knife. Add the salt, mix well to combine, and let stand for 15 minutes. After 15 minutes, take handfuls of the grated daikon and squeeze out as much liquid as possible; transfer the squeezed daikon into another bowl.
  • Prepare the Batter. Add the all purpose flour in two batches, stirring in between additions. Follow that with room temperature water and mix well until a batter forms.
  • Fry the Pancakes. In a non-stick pan, heat up a touch of oil on medium-high heat. Once the pan is hot, spoon the batter on and shape them into round disks. Sprinkle on some black sesame seeds on the uncooked side of each pancake, and when the bottom becomes golden-brown, carefully flip them and fry until both sides are golden-brown. Remove them from the pan and let drain on a paper towel.
  • Prepare the sauce. Make the sauce by simply mixing soy sauce and wasabi.
This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

What lovely Tuesday, friends! Looking like a gorgeous week ahead and a perfect time to get out to your Covington Farmers’ Market especially when Jerome is preparing more of his delicious Spinach &Goat Cheese Quiche plus he’ll have Madeleines. Kandy is back and with her she is bringing an all time favorite—chicken porridge! This simple little dish makes an amazing breakfast, lunch or dinner. Step it up a notch with a side of scrambled eggs (Double K naturally) or just make a well in your serving and crack an egg to fill, then bake for about 15 min and enjoy! Did you love Joy’s empanada’s last week? Well, they are back for round 2 this week. Chicken pasta is also on the menu and don’t forget to pick up one of her “grab n go” meals for later in the week! There may still be a bit of a chill in the air but, no worries, a lovely mushroom burger from Bhakti and a dash of Johnny’s Cajun Sauce and you will be nice and toasty. Grab a pack or two of his protein balls for a special treat during the afternoons. Any more blueberry spread, Jerry, or do we need to wait for the next crop to start ripening? What a way to spend a Wednesday morning!

Amedee Frederick is in the “house” and this Saturday his jaunty tunes will be spilling from the gazebo and saturating the market with song. Time to get your veggie pancake from Meme ‘cause they truly are delicious. 

A stop at Tessier Gourmet for a container of spinach artichoke dip can give you more than just a fabulous tasting dip for your chips, carrots, tat soi ends (gorgeous little dippers), or whatever. (It’s especially fantastic with whatever.) Add a couple of tablespoons to your Jubilee ground beef and kick up your burgers (or meatballs) another level or two. Think about how amazing your burgers would be if you made them with Jubillee’s green onion sausage instead. Remove the casing from the sausage and mix in a tablespoon (or two) of dip —ooooh! la! la! Magnifico! It can work the same for sautéed mushrooms or veggies (broccoli, cauliflower) plus it’s a great way to hide the fact that you’re eating spinach. Also delicious on a slice or two of one of the artisan breads our fabulous bakers create — pop ‘em in the oven and enjoy the wow!

While you’re there checking out the bread selection, take a look at the tasty breakfast sandwiches Jennifer at Bear Creek Road has each week. A healthy selection of sourdoughs await at Happy Flour, including Rosemary Parmesan but also some sweet treats like the awesome Cruffin! (yeah! that’s spelled correctly)

Our produce vendors are full swing into the season and, with a plethora of fresh veggies to offer, you’re sure to find just what you need. The sweet potatoes are delicious, the greens are nutritious, and the fruits are really scrumptious! The strawberries this year seem especially sweet; the oranges possibly have more vitamin C and the honey… 

Naturally Well’s elderberry syrup is pretty much a must for this time of year, especially with the stress challenges we’ve faced. Keep up your body’s immunity with a dose a day. You can also boost immunity and good gut bacteria with Nancy’s nutritious raw sauerkraut and kombucha. She had a special ferment last week using the cheddar cheese cauliflower and white cauliflower from our vendors. Sam’s sprouts and microgreens from Aminta are more tasty little weapons in your arsenol. 

With all the great food and nutrition and delicious here at the market, why would you choose to sleep in? I don’t know either. See ya 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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Tis the season, friends, to be jolly, to be thankful, to enjoy the blessings of the market! And blessings there will be! Jerome is preparing more of his delightful sweet potato and carrot soup and the creamiest quiches as well. Tis also the season for pho! pho! pho! So take your jolly ole self over to Kandy’s table where you can get the best pho ever made. It will warm you down to your toes…right through your holiday socks! Abeer has hummus and tzatziki and tabouli back on the menu and Mujadara, a classic Arabic dish featuring lentils and rice, herbs, topped with caramelized onions. It’s a delicious vegetarian main dish!

Joy is planning on a delightful chicken pasta dish sure to make you glad you made it to the market. You must be on the NICE list, ‘cause she is also making her amazing stuffed artichoke. You must have been extra special nice since Corey’s smoker has been doing double duty. Smoked ham and Gouda plus smoked chicken leg quarters are both on the menu!

More than just a little nice, Johnny has his fabulous beet and black bean burger, lovingly grilled, and topped with avocado slices, sprouts, and Johny’s secret sauce. What a glorious Wednesday it is going to be!

Make sure you have enough Double K eggs and Jerry’s honey or blueberry jam for your biscuits or for last minute Christmas gifting?

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Happy Tuesday, my friends! Looks like a gorgeous day tomorrow, the kind of day that just says, “Hey, let’s grab lunch at the Covington Farmers’ Market!”  And you say, “Yeah, I’ve been wanting to try Johnny’s Bhakti Burger, you know, the beet and bean one, piled high with avocado, sprouts, and Johnny’s special sauce.”  “Well, Kandy does have that fabulous pho—breast meat chicken, simmered with healing spices (star anise, coriander, cinnamon, peppercorns and cloves) —and that’s just the broth!”  Just thinking of it makes the day brighter. 

Wednesday brings more of Joy’s amazing TAMALES! Plus she’s bringing Grab N Go meals—shrimp & cauliflower soup, chicken & sausage or seafood gumbo, Oysters Rockefeller! Tomato tart— how delicious—that’s what Jerome has for us and he is making apricot cake. mmmm mmmm! Hummus, stuffed grape leaves, tzatziki, and baklava, that’s what Mediterranean is made of and Abeer makes it delicious. Corey’s back and his pulled pork sandwiches, cole slaw, and smoked chicken are certainly worth the wait!

from the Covington La Farmers Market FB page

It’s satsuma season and Jerry has some sweet ones for us. Just the thing for an extra burst of vitamin C. Maybe Mr. Houston’s will have some green onions, great for adding your Double K eggs or sautéed greens or a sandwich.Which reminds me, don’t forget your Double K eggs! Mignon will be there with healthful beverages and tonics (Coco Ginger Kombucha and Abita Chics Seasonal shakeups with Maple Syrup (Adaptogenic Roast Immune Booster). Cinnamon sugar coated nuts from Nut N Better, like pecans, cashews, peanuts, etc. are a delicious treat to take back to work with you. Stick ‘em in your drawer so Bob in Accounting doesn’t come by and snag some.

Come Saturday Morning, and with it the Three Rivers Festival. Mr. Funny Money’s lively music will drift from the gazebo to get this party started! 

 You’ll find lots of nutritional support at your Covington Farmers’ Market. Take Succotash Ferments, for example. Nancy makes a mean kombucha with seasonal fruits and, with satsumas on the tree, she has a satsuma fennel kombucha. Add an extra punch to that apple a day with Samantha’s elderberry syrup from Naturally Well. Don’t forget Amanda and her fabulous juices. The mango juice is especially nice. Aminta’s microgreens are a very tasty way to add goodness to your diet. Sprinkled on salads (naturally), or sprinkled on anything…hamburger (you did get your ground meat from Jubilee, right?), soup (Norma Jean or Jennifer), eggs (Double K, Jubilee), Uh huh! 

from the Covington La Farmers Market FB page

Backwater Ducks’ Ross has really outdone himself; this week he’s added duck salami to the mix. What will that boy come up with next? It’s sure to be great! Lovely mushrooms from James just screaming to be added to salads or sautéed and served over grilled Jubilee pork chops or fried/grilled shrimp from Mr. Two. They have the product; you’ll have to do the cooking. 

Sourdough and Brioche rolls, black pepper biscuits, wonderful breads from Bear Creek Road and perfect for enjoying with your favorite soup (from Jennifer or Norma Jean), chicken stew, or just because you wanted to spread your Mauthe’s butter on something good. Jennifer also has pasta sauce that would easily turn into a pizza sauce to spread over Jim’s Low Carb cauliflower pizza crust. Really tasty crust which makes a good sandwich “bread” as well. Speaking of something good, 3 J’s Jerky has bacon jerky!! Can you imagine the flavor?? Gotta get in on the Cruffin craze that Happy Flour has fueled with their latest creation. If you haven’t heard, it’s a croissant, shaped like a muffin and filled with a stupendous almond vanilla cream. 

I’ll remind you again, friends, since the days are flying by faster than a child with a swiped cookie … the holidays are not far off. So now would be the time to talk to your favorite vendors and get your holiday orders in. Althee pies and quick breads, Happy Flour sourdough breads, Bear Creek Road’s amazing pies. Mauricio’s vegan divinity (ginger is my fave but he makes a divine chocolate as well), Rose’s pralines, Stacey’s pickled veggies, Mauthe’s cheese cake…You can’t possibly be thinking of sleeping in??!!

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market newsletter by Charlene LeJeune:

Happy Flour Bakery at the Covington Farmers Market

Well, friends, here we are at the end of October and another tropical system threatens to disturb our market! Nevertheless, in true market tradition and weather permitting, we will be there with tasty food and great music. Now we all know that Kandy’s creamy shrimp rolls are THE BOMB! but have you tried her traditional egg roll lately? Amazing! Jerry’ honey is sweet and wonderful and he may even have satsumas this week. Cross your fingers; I’m sure ready for some tangy sweet citrus. Can’t leave the market without you Double K eggs. Those hens eat good, no GMO feed for them!

Chicken Sausage Jambalaya headlines on Joy’s table and all her Grab N Go meals are ready for you to grab and go. Check out the mushroom burger at Bhakti Farms. Sooo good! Ever delicious quiches will star on Jerome’s table and madeleines for dessert…mmm mmm mmm Mediterranean delights fill Abeer’s table — grape leaves, hummus, tzatziki (which is wonderful for your chicken rolls to take a dip in). 

Faust Farms is back!

Liven up your Saturday morning with The Abita Stumps in the gazebo. Then grab a fresh coffee or tea from the pavilion and make your way around the market. There’s so much goodness out there. You know that Faust Farms is back and they are loaded with their ever popular spring mix. Also on the table will be eggplant, heirloom tomatoes, Brussels sprouts (YES!), broccoli and green bell peppers. Nick may still have persimmons this week but arugula and shelled crowder peas will definitely be there. (‘bout time for some sweet potatoes, eh Nick?) Northshore Greens is back, too. Becky says they will have arugula, spinach, their fabulous stir fry mix, Asian greens, and herbs. Maybe Tomato Ann will be back with lots of heirloom tomatoes.

And, if you like a little crunch in your salad, Stacey has a wide selection of pickled veggies that make for an excellent addition to salad. Now for a dressing, I found a creamy recipe for goat cheese dressing. Combine 4 oz. goat cheese, 1 tbsp olive oil, 1 tbsp white wine or balsamic vinegar, 4 tbsp water, salt & pepper. Naturally, you will want to use Huckleberry Fred’s cheese blends and Blood River honey. You could also add a tbsp of mayo, especially if you make your own. (It’s really easy)

Screaming Oaks Mushroom Farm

Can you imagine topping that with some grilled shrimp? Well Mr. Two’s fresh off the boat shrimp will serve well. Season well and pop ‘em in the oven. Mushrooms also make a fantastic topping for your salad or any dish – stewed pork chops, grilled sausage, roast chicken (not sure if Credo is there this week). James has a fabulous assortment of gourmet mushrooms from which to choose. Use them fresh or sautéed and then top with Sam’s sprouts or Aminta’s microgreens.

Oh, the things we have for you! Honey, eggs, artisan breads, vegan foods, prepared foods, cookies and more! No matter the rain, no matter the cold, especially the gorgeous days, we are here. Where will you be?

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

Farmers Market Recipes This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Bhakti Farms’ black bean vegan burger at Wednesday’s and Saturday’s market

A wonderfully happy Tuesday to you, friends! We are hours away from a bodacious market! Come and enjoy the sweet breezes and fabulous music of our Farmers Market Band who faithfully show up each week to fill our market with song! Joy is back and bringing with her a plethora of fine foods for you to grab ’n go. But if you want a hot meal, she offers chicken burritos or tamales or boudin. Tasty, beautifully spiced, Jordanian foods fill Abeer’s table. Don’t neglect getting your eggs. The Double K hens have been busy just for you, just like Jerry’s bees have been. The honey is flowing sweetly these days. Pho will once again be on Kandy’s table. Ahh! Nourishing broth, mung beans, cilantro, noodles, and chicken — doesn’t get better than that. Unless, of course, you get the creamy shrimp rolls.

Corey is busy smoking brisket and ribs for tomorrow and he will have more of his delicious cole slaw. Bhakti Farms is back as well. Johnny will be there with Bhakti Bowls (these are soooo delicious) and I’m sure he’ll have plenty of photos, too. Have you tried the nuts over at Nut N Better (Henderson Hearth). They are really wonderful, coated in cinnamon sugar with just the right amount of sweetness. Indulge in a bag and then get the shortbread mix from Henderson’s. You won’t regret it and they are very easy to make. Get a taste of jun or one of Mignon’s lovely tonics. Delightful! Jerome is making his 3 cheese quiche again; it must have been a big hit. There’s chocolate cake, too, just in case your sweet tooth is calling.

James Corbett Farms at the Covington Farmers Market

Saturday will soon arrive bringing the Dirty Rain Revelers into the gazebo. Let’s hope they don’t bring Hurricane Delta with them! I’m just gonna pretend she won’t be joining us.

Nick says he will have arugula this week and maybe he’ll have persimmons as well. Greg filled his table with pumpkins and honey last week. It is definitely October. I promised a recipe with pumpkin and this one is a doozy — Pumpkin Alfredo! See the recipe below. Now you will have to bake this pumpkin and puree the flesh ‘cause you will need 1 cup for the recipe. If you have more, freeze it. This is sure to become a favorite. Remember to pick up some of Aminta’s microgreens to sprinkle over the Pumpkin Alfredo just to give it that bit of flair!

Happy Flour Bakery has t-shirts!

Sam has lot of nutritious sprouts on the table and I believe he has ginger! Oh boy! Pumpkin Honey Beer Bread will headline on Jennifer’s table but may be pushed out by her fabulous black pepper biscuit with grilled chicken, bacon, and spicy apricot marmalade. Apple Turnovers have been a definite hit at Happy Flour — probably because they are apple-icious! Walnut pate, enchilada pie, brownies, and those amazing quiches are what Norma is serving this week. And, of course, Amanda’s fresh juices really hit the spot with delightful flavors like watermelon lime, peach lemonade, or her fabulous mango juice. Or just get one of her fruity popsicles and that will light up your face. 

Check out Tessier Gourmet for incredible prepared meals such as Eggplant Parmesan, Chicken Andouille Gumbo, Shepherd’s Pie, and more. So delicious, so easy. While you’re there grab a bag of Mauricio’s amazing vegan divinity or ginger cookies.

Sooo many wonderful things to enjoy. Whatta market! Stay safe, my friends!

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

Pumpkin Alfredo

  • 1 pound fettuccine cooked to al dente, reserve 1 cup of pasta water (check with Jennifer to see what homemade pasta she has)
  • 6 tablespoons butter (Mauthe’s, naturally)
  • 2 garlic cloves minced
  • 1 cup pumpkin puree not pie filling (Greg)
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half (you can substitute Mauthe’s heavy cream or you can also make your own half & half with a pint of cream and a pint of whole milk)
  • 1/2 cup freshly grated Parmesan cheese off the block
  • 1 tablespoon fresh chopped parsley (a plant from Alton should do, just leave it in a sunny window or plant it outside your back door for fresh parsley anytime)

Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions). Reserve about 1 cup of the pasta water.

Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more pasta water).

Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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Covington Farmer’s Market weekly e-newsletter provided by Charlene LeJeune:

Happy, Happy October, friends! Well, almost. No matter, the weather is lovely and inviting you to a delightful lunch at the Covington Farmers’ Market. Didn’t I tell you to get some soup mixes from Henderson’s Hearth last week? You didn’t??!! No problem. Check ‘em out this week ‘cause these cooler days (and cooler nights) will be with us for at least this week. I’ve tried the Celtic Blend and the Creamy Rice (excellent!). I’m anxious to try the Black Bean.

Henderson’s Hearth is ready for fall! Covington Farmer’s Market (click for link)

Mr. Houston is always there with his veggies – count on peppers and eggplant. This cooler weather is sure to make the Double K hens happy and when the hens are happy, the eggs are plentiful. I usually opt for one of Kandy’s amazing salads but she also makes tasty spring rolls as well filled with shrimp or chicken, lettuce, cilantro, and noodles. It’s like a salad in a wrap. (You may as well pick up some of her creamy shrimp rolls or you’ll be thinking about them all day and probably Thursday as well.)

Hummus, grape leaves, chicken & spinach pies fill Abeer’s table but there’s also Eggplant Moussaka this week. Corey is smoking up a gorgeous pork roast, perfect for making his pulled pork sandwiches and he will be making his tasty cole slaw! Mignon has developed a delightful tonic, strengthening your body in readiness for the winter season. It’s a subtle blend of wild cherry bark, sarsaparilla, anise seed, star anise, and slippery elm. Baby Bhakti has arrived! Congratulations to Johnny and Caroline! Jerome will wow us this week with a creamy Three-Cheese Quiche. I know! Can’t wait to taste it!

As Saturday rolls around, the delightful tunes of the Steve Anderson Band fall from the gazebo and flood the market with music. (I was going to say spring but we are well past that.) So grab your coffee or milk or kombucha or fresh juice and take a stroll around the market to see what’s new.

Last of the summer veggies from GROW.farm (click for link)

These cooler temps just seem to put the fall veggies in gear and, if we are lucky, we’ll be seeing some greens soon. Or you can try growing your own. Simply grab a bag of good potting mix and find a sunny location. Poke a few holes in the top and you are ready to plant starter plants from Alton & Sandra — lettuces, kales, parsley (gotta have some herbs), thyme. You may want to ask him about Culantro which apparently tastes like cilantro but looks like a thistle. Get some mushrooms too. You don’t need to plant these; James has already done the work. You just need to cook and enjoy!

Greg is bringing pumpkins! I’ll have to pull out my soup recipes and check out different ways to cook this fabulous veg. Hmmm. Pie comes to mind….muffins…and breads…I wonder if our lovely artisan bakers will take advantage of that. Even if they don’t, a fantastic loaf from Happy Flour or Bear Creek Road will pair perfectly with your soup or the mix of Henderson’s soup mix you got on Wednesday, especially when wearing a spread of Jennifer’s blended butters. For my vegan friends, Jim’s Low-Carb Cauliflower Crust is perfect. Plus, it has so much flavor, anything else would get in the way.

We may not have full out greens yet, but we do have microgreens. Aminta grows an amazing selection of this mini powerhouses. Sprouts also contain a wealth of nutrition, so check out Sam’s. Nutrition powerhouses can come in liquid form, too, and Nancy’s strawberry kefir is fabulous! Try the kombucha flavors as well. And nothing says delicious like a fresh glass of juice from Amanda.

Remember to pick up your Elderberry Syrup from Naturally Well and your raw honey from Blood River, Nick, or Serenity Lane. Indulge in tasty beef jerky from 3 J’s and peruse the Moringa Teas from Exnihilo Farms (and the rabbit).

No matter where you look, you’ll find something wonderful at our Market. Whether you’re looking for doggie treats (Tiger Bait), or treats for yourself (Rose’s creamy pralines), or delicious prepared foods (Norma Jean or Tessier Gourmet), you’ll never regret NOT sleeping in.

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune.

Aaah Tuesday in August, my friends, and I’m looking forward to a lovely day at the market tomorrow. Where to start? Start with your eggs, Double K no less. Or maybe some figs. A lovely shredded cabbage salad with shrimp from Kandy and a cup of jasmine tea makes a refreshingly light but surprisingly filling lunch. A jar of honey from Jerry, peppers and okra from Mr. Houston, perhaps some seasoned nuts from Henderson’s.

Bhakti Farm at the Covington Farmers Market

Another refreshing lunch is a slice of Tomato Tarte from Jerome. Plus he has chocolate cake for dessert. Green bean Moussaka is starring on Abeer’s menu aannd, she has BAKLAVA! Dive into delish with a beet & black bean burger from Bhakti Farms. I don’t know how he does it but that burger is awesome! More awsome in store with smoked ribs and German potato salad from Corey. He’s prepared some of his smoked cornbread to go with. Mignon’s strawberry kombucha is fizzy, delicious, and energizing. This week I think I’ll try another Root-shroom brew. Tamales or boiled shrimp salad from Joy? Hmm? Tough choice…but the bread pudding isn’t. Ross is sure to have duck broth and also that fabulous Rillettes.

Michaela Lauer will be delighting us with her melodic tunes from the gazebo on Saturday. So grab your coffee and enjoy a stroll around the market, maybe pick up one of Meme’s delicious veggie pancakes along the way. Plus, there are still lots of lovely veggies just waiting for you — squashes, eggplant, peppers, okra…

Sam’s Sprouts at the Covington Farmers Market

Whether you’re grillin’ or cooking in, trot on over to Jubilee Farms to check out their selection of sausages — green onion, Italian, Cajun, smoked, and hot! Paul & Liz also have pork chops, ribs, and ground meat for fantastic burgers. No matter which you choose, you will not be sorry with the results. Remember to grab sprouts from Sam or Aminta’s microgreens for a most delicious nutritious garnish. Of course there are plenty of veggies for grilling too — squashes, eggplant, okra, peppers — there may even be some tomatoes.

I came across this unique recipe for okra. Usually okra’s breaded and fried or stewed with tomatoes. This one is a sausage and okra stew and sounds amazing. I have the recipe below.

Norma Jean at the Covington Farmers Market

Norma’s Nicoise Salad is on the table again along with another salad sure to please. This one is made with white beans, artichoke hearts, onions and an herb dressing. Each will be a wonderful accompaniment to any meal. Another magnificent use of various veg is Nancy’s Cortido kraut — a raw ferment of cabbage, carrots, cilantro and peppers—a tasty way to get those good bacteria back into your body.

There is nothing better to start your morning than a cup of freshly-squeezed orange juice or mango juice. So a stop by Amanda’s will really brighten your day and the popsicles are amazing! Need goat cheese? Huckleberry Fred’s is the place for it. Try the cranberry and honey spread over a slice of Happy Flour’s cinnamon raisin bread. WOW!

I’ve become addicted to Mauricio’s vegan ginger divinity. Last week, I somehow managed to partially crush one of them. Well, can’t eat it that way, can I? So I crushed 2 of them and stirred the powder into some of Mauthe’s fabulous yogurt. O! M! G! Indescribable! And that’s not the only stupendous thing at our market. Surely you won’t sleep in; you can watch the back of your eyelids during the heat of the day. Why not join us?

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

Sausage & Okra Stew

  • 1/2 lb okra thinly sliced
  • 2 yukon gold potatoes chopped into small bite sized
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/4 cup polenta
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes

Start by browning the sausage over medium heat in a heavy bottom pan. Get a good sear on it – you want it to be well browned and broken up into little pieces.

While the sausage is cooking, chop the okra, onions, potatoes and mince the garlic. Drain the excess oil from the sausage and add in the okra, potatoes & onions. Sauté for about 4 minutes and add the garlic and polenta. Mix well, seasoning with the salt, pepper and red pepper flakes.

Increase the heat to high and add the chicken broth, bring to a boil. Stir well scraping the brown bits from the bottom of the pan.

Reduce to simmer and cook for another 20 minutes stirring occasionally. Add in the frozen corn once the potatoes are cooked thru. The stew will thicken as it cooks. When the potatoes are fork tender, the stew is complete. Enjoy!

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune.

Wowzer, friends! Have you been able to see the Comet Swan for the last few evenings? Last night, it had the longest tail we’ve seen yet—a real treat! Well, we have more treats in store and you don’t have to wait for dark to enjoy but you do have to wait till Wednesday. Treat yourself to a stupendous lunch of smokey ribs, German potato salad and smoked Gouda mac N cheese. Where? Driskell’s BBQ, of course! Want something lighter, then Kandy’s fabulous lemongrass chicken salad is the treat for you. Just think…slices of chicken, infused with lemongrass atop rice noodles and crisp lettuce with cucumber and cilantro and mint… that’s surely a treat! Jerry has his hot pepper honey again and, yes, definitely, blueberry jam. Lots of eggs and figs at Double K Farms. Kristen will even have some garden gold just in case you are starting to think about a fall garden.

Golden Light at the Covington Farmers Market

Ross has added duck broth and also duck fat to his wealth of duck products and is promising something special for Saturday. Jerome has more of his awesome Quiche Lorraine this week…so creamy…so delicious. Mr. Houston will have lots of peppers; what a tremendously flavorful veggie to add to most dishes! Henderson’s Hearth will be there with fabulous soup and baking mixes. Don’t forget to check out Golden Light. Mignon’s coffee substitute is truly delicious. I won’t say that you can’t tell the difference but it’s a full bodied flavor that you will enjoy and, with all the nutritional benefits of the roots and mushrooms she uses, so will your body. Dive into a delightful “burger” from Bhakti Farms. John uses beets and black beans to create this masterpiece which he tops with avocado, sprouts (from Sam no less), and a spicy sauce. YUM!

Aaahhh, Saturday at the market! Is there anything better? Vinyl Highway will drive tunes from the gazebo so grab a coffee from the pavilion, a veggie pancake from Meme’s and you are good to shop!

Screaming Oaks Mushroom Farm at the Covington Farmers Market

Naturally, we have gorgeous veggies all through the market… eggplant here, okra there, peppers everywhere! Nick will have bunches of zinnias and purslane for the next few weeks. Purslane? you ask. Yes, this tasty little “weed” is a nutrition powerhouse, offering 7 times the beta-carotene of carrots, 6 times more vitamin E than spinach and tons of Omega 3 fatty acids. Combine that a nutrition blast from Aminta’s microgreens and Sam’s sprouts and you should be fit as a fiddle and ready to dosey-do.

Still have plenty of peaches and tomatoes from Cleckler Farms and definitely, figs galore. Greg may have a few melons this week, but the rains have really done a number on that crop. Remember to pick up your elderberry syrup from Naturally Well. Not saying it’s a cure, but between the weather and the virus, it’s good to have something that can add a nutritional boost your immune system.

Huckleberry Fred’s goat products at the Covington Farmers Market

Our artisan bakers have been busy. Happy Flour is using figs very creatively in all their treats. Their sourdough and sandwich breads are amazing and they have something to fit all tastes. Bear Creek Road is quickly becoming famous for her fantastic pizzas. Customers flip between Jennifer’s Margherita Pizza and the Zucchini & Herb pizza. She also has her butter blends again — Brown Sugar Honey, Sun-dried Tomato and Garlic Parmesan. How lovely would that Garlic Parmesan taste over roasted spaghetti squash? No? Well then, you’ll just have to try her special pasta sauces.

Duck fat, duck broth and now duck prosciutto — yes, Ross says he will have duck prosciutto this Saturday. Think of the possibilities with the abundance of figs at the market and the goat cheeses from Huckleberry Fred’s!

So don’t forget to set your clock for stupendous! Fight the urge to sleep in…Saturday afternoon naps are really wonderful. The tastes are fantastic; the flavors abundant and the smiles are everywhere. How many more reasons do you need to be at the market each week?

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

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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Happy, happy Tuesday, friends! It’s been a bit toasty these past few weeks but this too shall pass. So why not make it as pleasant as you can with a trip to the Farmers’ Market? The Farmers’ Market special musicians will serenade while you shop. Corey is planning to serve brisket and cole slaw this week. Oh my! Love that brisket! There will be veggies from Mr. Houston and Kristen should have eggs this week. Hopefully, the wee chickies will have advanced to egg-laying age and become productive. She will even have figs! Jerry has completed the honey harvesting, so he has been able to cook up that amazing blueberry jam. Kandy will not disappoint with her fabulous salads and spring rolls —refreshingly light but still filling.

Filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts, that’s what Abeer’s Ouzi is made of. Hummus, quinoa, and everything Jordanian, that’s what her table is filled with! I do hope you’ve had the chance to sample Bhakti Farms’ stupendous beet & black bean burger. I think you’ll find their vegan treats just as tasty. Jerome will have more of his delicious quiches this week and he’ll even have orange cake. It sounds so plain for such a flavorful cake, doesn’t it?

Ross may have some jars of Rillettes, which is fabulous spread made with duck meat. Visit Henderson’s Hearth for baking mixes that are sure to tempt your tastebuds. You’ll find baking mixes for brownies, shortbread, scones and an apple spice cake. We have a new Wednesday vendor, Golden Light. Mignon crafts artisan “brews” with mushrooms, adaptogenic herb roots, and spices and Jun (kombucha made with honey). I’m sure you will really enjoy her blends.

Alton’s herbs at the Covington Farmer’s Market

Tommy Timphony will sing us into Saturday with bright and lively tunes just a jumpin’ out from the gazebo. Soooo, grab your coffee, grab your Meme’s veggie pancake and make your way around the market.

Regardless of the heat, our fabulous produce vendors have managed to bring us tasty veggies each week. You find eggplant, peppers, butternut squash, spaghetti squash, cucumbers, okra, tomatoes, and peaches (I know, but I wanted to include them) across the market. I came across a butternut squash sauce recipe that I have reprinted below but in reading the directions, I thought…why bother to puree? The sautéing of onions, garlic, butternut squash and sage would make for a nice dish, just as is. But why not chop some peppers and mushrooms and do this dish proud? It would still make a very good “sauce” for your pasta—better yet, your spaghetti squash!

Figs! Figs! Figs! Happy Flour has taken advantage of this treasure and created marvelous things! Things such as Fig & Pecan sourdough, Fig & Pear Galettes and Lemon & Fig Scones. Not to worry, though, Patrick and Madeleine will have all your favorites breads as well. You’ll find some new delights on Nancy’s table as well, a gorgeous orange hot sauce (speaking to the vibrant tones of the fermented peppers) and kombucha vinegar. You’re gonna love ‘em as much as the raw kraut she prepares (I think there may be Cortido this week).

James has plenty of mushrooms and you may even find some mushroom broth. Sam showed up with a tasty selection of sprouts and he has created Morning Mocha tea blend, a refreshing combination of dandelion root, chicory root, and carob root.

Watermelon & canteloupe at the Covington Farmer’s Market

Huckleberry Fred’s Creamery has moved to Saturday so you can get goat milk, kefir, and cheeses. NOLA Blends has also moved to Saturdays with an amazing assortment of flavored oils and vinegars. I tried the Blackberry White Balsamic this week. YUM! No, I haven’t used it in food just yet, just in my water. I plan to try one of the oils this week, maybe the Meyer Lemon…or the Garlic….or Blood Orange…I’ll probably change my mind again before I get there.

Nutty Granola with sunflower seeds, oats, almonds, and walnuts, made by our lovely Norma Jean, makes a very nice topping for Mauthe’s yogurt, with or without a touch of Blood River honey. There’s lotsa more great stuff on her table, too. Welcome Credo Farms to our market. You’ll find pickled eggs, handmade soaps, AND pasture raised chicken —whole and parts. Speaking of handmade, Serenity Lane carries a fantastic line of skin care products. Judy and Gerard have developed blends that use the healing benefits of exotic oils, such as cherry kernel oil, pomegranate seed oil, kalahari melon seed oil, rose hip oil…need I go further? You should, though. Have a little chat with them this weekend.

Have you got your popsicle? Fresh juice? Pralines? Pickled veggies? What are you waiting for? Oh….Sorry…..You’ll have to wait for Saturday. See ya 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

Butternut Squash Pasta Sauce

2 tablespoons olive oil

Butternut Squash

2 pounds peeled and seeded butternut squash, chopped into 1-inch pieces (about 4 ½ cups)

1 medium onion, chopped

3 cloves garlic chopped

1 tablespoon finely chopped fresh sage

Kosher salt and freshly ground black pepper

3 cups chicken broth

2/3 cup finely grated Parmesan (⅓ cup per batch, see notes)

INSTRUCTIONS

Sauté the squash, onion, garlic, and sage. Heat the oil in a large pot or Dutch oven over medium heat. Add the squash, onion, garlic, and sage. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 10 minutes.

Add broth & simmer. Add the broth. Increase the heat to bring liquid to a boil, then reduce heat to medium-low and simmer, uncovered, until squash is soft and liquid is reduced by about half, about 15–20 minutes.

Cool slightly and puree. Let cool slightly, then purée everything in a blender (or with an immersion blender) until very smooth. Season with additional salt and pepper.

Eat half, freeze half. If serving over pasta, return half of the sauce back to the pot, stir in cooked pasta of choice and ⅓ cup grated Parmesan cheese. Portion and top with additional Parmesan, salt and freshly ground pepper, if desired. Once cooled, freeze the remaining sauce in an airtight container.

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

Published by:

The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune:

The Tuesdays just roll on by these days, don’t they friends? Wednesday is almost here and Kandy will be at the market with her fabulous salads, and calming jasmine tea. She’ll even have those amazing cream cheese shrimp rolls! Peppers and eggplant and squash and cucumbers will be on Mr. Houston’s table and maybe some tomatoes. A lovely tomato-cucumber salad is always refreshing in summertime. WOW!

We have a few new vendors. Mignon of Golden Light is brewing a delicious coffee-replacing drink from adaptogenic roots and various mycelia (mushrooms). It truly is tasty. She also prepares Jun which is a kombucha sweetened with honey rather than sugar. Ya gotta check it out. Then there is Henderson Hearth where Amy prepares Celtic inspired soup mixes and baking mixes and jams. I tried the Henderson Soup Mix and enjoyed it very much. Most of her mixes do not contain salt so you can add it or not. Nut N Better, located at the same table, offers roasted almonds, cashews, peanuts, pecans, plus a mixed blend.

Bhakti Farms will have their famous beet & black bean burgers this week but they have so much more. They’ve developed all vegan desserts, like Bhakti Balls, perfect li’l orbs of chopped dates flavored with vanilla, cardamom, and rose waters covered in pistachios and cashews. Jerome will have his delicious little Madeleines and Spinach & Goat Cheese quiche. Happy Flour is back with all their artisan sourdough breads. Baked chicken and rice will head the menu at Abeer’s table plus she’ll have her delightful quinoa salad. Why not go out of the ordinary and try roasted duck breast? Ross will have the duck; you will need to do the cooking. Keep in mind that along with eggs, Double K also has figs.

Chris Talley and the Three Rivers Cooperative

Wake up to music from the Three Rivers Cooperative singing out from the gazebo come Saturday morning. I wonder what I will find today. Lots of great veggies, that’s for sure! Most of the fixins’ for mushroom ratatouille, you’ll find at the market. Never heard of it? Well, let me enlighten you. You’ll need 1 lb fresh mushrooms, 2 lg onions, 1 medium eggplant, 2 medium zucchini, 1 large sweet red bell pepper, 2 lg ripe tomatoes, 2 tbsp olive oil, 4 tsp finely chopped garlic, 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp ground black pepper. Cut mushrooms and onions in thick slices and eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes. Sauté onions and garlic in the oil until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until the vegetables are tender, about 15 minutes. Yum!

Chanterelles at the Covington Farmer’s Market

Don’t forget your sprouts from Sam or fresh microgreens from Aminta. They make the most nutritious topping to any burger whether it’s made with ground beef from Jubilee or beets & black beans from Bhakti Farms. Add a WOW factor by tossing sprouts or microgreens into your mushroom ratatouille after sautéing or into your tomato cucumber salad.

Amanda has some delightful juices like strawberry-pineapple-mango, ginger-lemonade, mango, and (naturally) orange juice. And her popsicles are superb, especially the avocado. Melons, melons, melons! Fleur de Lis Farms has ‘em! Figs galore at the market as well. For a lovely breakfast, take a slice of artisan bread (Happy Flour & Bear Creek have wonderful selections), spread with Mauthe’s cream cheese, top with sliced figs and pop into the oven for 10 minutes.

There’s lots of wonderful to discover at the market so set your alarm clock for funtastic, ‘cause if you sleep in, all you gonna do is dream about it!

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

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune:

My apologies for no newsletter for the past 2 week, friends! An ambulance ride, heart surgery, and a hospital stay later and my Mr. Wonderful is back to me, recovering nicely. But whether I write or not, our Covington Farmers’ Market opens each week. And rain or shine, just like the market, Mr. Houston is here with beautiful vegetables. Squashes and cucumbers and cherry tomatoes head the list but there may be some okra as well. Now that you have the okra, try slicing each in half, toss olive oil and a little sea salt, spread on a baking sheet in a single layer. Roast or grill for 25 minutes. Now, bring to a boil zest and juice from an orange, 1-1/2 tbsp balsamic vinegar, 1 tbsp honey (Jerry’s, of course) and minced clove of garlic. Boil rapidly, whisking occasionally until it’s reduced by half, about 5 minutes. Drizzle over your roasted okra and Voila! and amazing dish! Now for the oil and vinegar part of that, we have a new vendor. NOLA Blends is offering a delightful selection of blended oils and balsamic vinegars. You just won’t believe your luck!

from the Nola Blends Facebook page, www.facebook.com/nolablends

Huckleberry Farms will be there with tasty goat cheeses that are wonderful spread on slices of yellow squash or cucumber or stuffed into jalapeños or banana peppers. Crepes and quiche is available at Jerome’s table. Corey is preparing his smokey pulled pork and brisket chili and served with—you’ll never guess—Smoked Cornbread! Can’t wait to try that! Did you know that you can grill duck breast on the barbie? Well, Ross has the duck for that. You won’t forget your eggs from Kristen, will you?

It is officially summer and that calls for a cool glass of jasmine tea from Kandy. And what better way to enjoy it than with a pan seared salmon salad on crisp papaya noodles? Remember your honey from Jerry. He’s just finishing honey gathering season so that honey is fresh from the hive so to speak. A tasty, flaky pie filled with beef, rice, carrots, onions, almonds and spices, that’s what Abeer will be serving. No worries, she’ll have your other favorites, too. New vendor, Bhakti Farms, offers healthy treats and desserts and the most delicious beet and black bean burger. Ever!

Crispin Schroeder

Saturday morning will be tappin’ and clappin’ to the jaunty tunes of Crispin Schroeder. So grab a cuppa joe from the coffee pavilion and head on over to Meme’s for one of her fabulously delicious veggie pancakes.

Well, it is 4th of July so I’m thinking a bit of grillin’ and fireworks and playing in the hose will be the order of the day! No worries. We’ve gotcha covered with luscious veggies, shrimp, and meats for the grill…fireworks and hose are your department. Mr. Two always has fabulous shrimp perfect for skewering all by themselves or with veggies and/or mushrooms in between. Picture this…shrimp, chunk of yellow squash, bell pepper slice, shrimp, eggplant chunk, shiitake mushroom, shrimp, salt & pepper…laying obediently on the grill…wait…turn…wait…enjoy!

Aaah the sausages from Jubilee Farms! Green Onion, Italian, Cajun, that’s what BBQ heaven is made of! Paul & Liz also have other grillin’ favorites like ground meat for burgers, pork ribs, pork chops, etc. But, if you are vegan, these choices just won’t do. Well, Bhakti Farms has the burger for you. Made of beet and black bean, you would never know that this burger has no beef!

This may be the last week for blueberries but not for the peaches, figs, watermelon, and cantaloupe. Yeah, you heard me right. Figs are here and you will find them all through the market. Probably best to get there early…just saying. Hmm, I wonder how they taste on the grill? To grill or not to grill, I’ll bet they are so delicioso, drizzled with one of those lovely balsamic vinegars from Nola Blends and a crumbling of goat cheese from Brown Hat Dairy

And, for dessert, pralines from Rose, a few of those luscious vegan divinity cookies from Mauricio & Vincent (and a host of other cookies as well). Why not a pie or two from Althee or one of her sweet breads, baked honey buns from Bear Creek Road or any one of Jennifer’s amazing pies, Norma Jean’s brownies, watermelon or cantaloupe from Fleur de Lis Farms?

Soooo, if you sleep in, you’re gonna miss out on the veggies —squashes (spaghetti, butternut, yellow, zuke, patty pan), cucumber, tomatoes, peppers, eggplant, okra, beans. You’ll miss the honey, gorgeous plants from Betty, Trudy, Dennis, and Alton. You’ll miss Stacey’s pickled veggies, delectable (I assume) dried Tiger Bait treats for your pets, Naturally Well’s elderberry syrup…Lotsa goodness here at the Covington Farmers’ Market. See ya 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

This Week at the Farmer's Market

This Week at the Covington Farmer’s Market

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The Covington Farmer’s Market takes place every Wednesday from 10 a.m. to 2 p.m. at the Covington Trailhead and every Saturday at the 600 Block of Columbia Street (Covington Police Department). Charlene LeJeune of Abundant Life Kitchen provides a weekly preview on Tuesdays:

Hi, friends, July is quickly fading, unfortunately not the heat. No worries, though, after all the market goes on regardless of the day, the month, or the weather. So, get your tasty buds ready for some incredibly delicious food and meet us at the market.
Kandy is back and has a refreshing selection of summer perfect salads. Yeah, I know. It’s always a tough decision so you may as well just get two. Empanadas filled with black bean, sweet potato, spinach, cilantro & lime, that’s what Cati’s makin’. Get there early for your eggs and Kristen may even still have some figs. Barry’s back as well so you can bask in the deliciousness of golden falafel patties resting comfortably on a bed of cole slaw and hummus. Bring home some boiled shrimp and/or crabs from Papa Lou’s…….you know you want some. She also makes this fantastic ceviche with shrimp that is phenomenal on a salad. Remember the blueberry jam; what says summer more than a spread of blueberry on a slice of toast.
Saturday will start with a bang as Maddie Monroe strums out popular musical tunes from the gazebo. Then get your coffee (iced or not) from the pavilion or hold out for nice bottle of kombucha from Nancy or a cool, refreshing fruit juice from Amanda. But wait! What about breakfast??? No worries; we gotcha covered. You’ll find a delightful repast in all corners of our lovely market. Bear Creek’s Jennifer has a few delicious selections such as her hash brown and egg tart. Or you may want a little south of the border flavor with Rebecca’s breakfast pupusa. It starts with scrambled egg atop a pupusa (or tortilla), then add your favorites like salsa, refried beans, sour cream….
Perhaps you’ll want to go totally vegan such as Nathaniel’s veggie pancake. The mix also comes in a handy container so that you can take some home and have pancakes midweek. Another vegan repast would be one of Barry’s Fal-awfully good falafel “sandwiches”. Norma Jean always has some delightfully different quiches to try like her Artichoke & Valbreso Cheese quiche. Of course, you could just be totally radical and go for Papa D’s kettle corn or one of Susie’s cranberry or Morning Glory muffins—it’s a Saturday morning, after all.
You asked for it and your wish has been granted; Lucy’s Pumice Power soap is finally ready. This is the perfect sudsy solution to gardeners’ dirty hands (or anyone whose hands carry the residue of their hard work.)
Sweet peppers and eggplants abound and just begging to be stuffed. Eddie has several colors of peppers—green. chocolate, red, yellow— plus beautiful butternut squash, tomatoes. On Nick’s table you’ll find okra, actually 20 varieties of okra and his gorgeous Nician squash have made an appearance bringing a rich flavor similar to butternut squash. Greg still has watermelon and honeydew melon, so cooling on a hot summer evening. Now, if you’re not a purist and don’t want to go through the trouble of fridging, slicing, and deseeding, you can still get that refreshing melon flavor in a delicious glass of Amanda’s watermelon lime juice or with a scoop of Althee’s watermelon jelly. No mess, no fuss, total delish!
So don’t forget to set your clock for stupendous! Fight the urge to sleep in…Saturday afternoon naps are really wonderful. The tastes are fantastic; the flavors abundant and the smiles are everywhere. How many more reasons do you need to be at the market each week?
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

General Healthy Living Local Events Shop Local This Week at the Farmer's Market

This Week at the Covington Farmer’s Market

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Charlene LeJeune writes a weekly newsletter detailing the Covington Farmer’s Market, taking place Wednesdays at the Covington Trailhead, 10 a.m. to 2 p.m. and Saturdays at the 600 Block of Columbia Street (Covington Police Department), 8 a.m. to 12 noon. Here is this week’s edition with a preview of today’s market:

Whadda ya know, friends, it’s Tuesday again! What a lovely day we’re having today and I know you’re all ready for another sensational week at the market. Our vendors are all ready too! Come and indulge in a Wednesday lunch filled with great food, terrific music, and gentle breezes. Papa Lou’s will be there with  stuffed artichoke and not your regular stuffed artichoke either. This artichoke is filled with stuffing (of course) but also lump crab meat. WOW! Another new vendor who has actually been with us for about 2 markets is Cati. She has prepared the most delicious empanadas ever! This week she is featuring a classic Chilean recipe with ground beef, boiled egg, raisins, and olives. I can’t wait to try it. Barry will be out with his fantastic falafel feast. I found out Saturday, that you can actually freeze the falafel “dough” and bring it out again to fry as desired. 
Whatta Saturday! Whatta Saturday! New to our market, Jessica Meltz, will bring her beautiful harp melodies to complement a lovely Saturday morning. THEN — Fikret Kazan and Isabella’s fantastic traveling pizza oven will set up on Columbia Street —and that means YUM! PLUS— WYES and Chef Kevin Belton (author of several amazing books featuring New Orleans cuisine) will join us for a book signing. I’m sure he’ll also have some available if you don’t already have a copy. You don’t want to miss this!
Happiness is blooming all over the market these days. Welcome new vendor, Covington Bloomery, with a lovely selection of cut flowers—zinnias, Jewel of Opar, amaranth, flowering basil and more, gorgeous colors, wonderful fragrance. I’ve never seen hostas that blossom before but Trudy had a few this past week and they were beautiful and it didn’t hurt that they were surrounded by precious purple Mexican Petunias and Yellow Dancing Ladies.  Dancing over to see what Dennis had, I discovered Angel Trumpets and plump hydrangeas and fluffy white Crepe Myrtle. He also has a very unique Crepe Myrtle with burgundy leaves and blossoms. Purslane is awaiting you at Alton’s place. This beautiful little plant is often overlooked and sometimes regarded as a weed but its leaves are, in fact, one of the most nutritious plants you can eat.
It’s amazing what just a stroll around the market will uncover. Althee is now offering mini pies and quick breads along with delicious jams and jellies. She says the selection will vary from week to week. You’ll find pound cake at Windfield Farms; how can you say no to that? Honeydew melon and watermelon, that’s what Greg has for you. Five (or maybe six) varieties of figs are to be found on Nick’s tables. Just picture it….sweet, ripe figs, sliced in half with a crumbling of Brown Hat’s goat cheese on top and a drizzle of balsamic to really bring out the flavors. 
I was looking through my recipes and came across a photo of a spiral ratatouille dish that looked wonderful. You’ll need 1 large red pepper or 2-3 smaller ones, 2 small zucchini, 2 small yellow squash, 1 eggplant (about as round as the squashes), fresh oregano and thyme from Alton, some goat cheese from Brown Hat Dairy, and a jar of La Provence’s pasta sauce. Slice your veggies into equal thicknesses so they cook evenly. Pour half the jar of pasta sauce into a baking dish, add a few leaves of oregano and thyme, and crumble some of the goat cheese on top of that. Then lay the sliced veggies around the baking dish in a spiral, alternating eggplant, zucchini, yellow squash, bell pepper. Top with the rest of the sauce and goat cheese and bake at 375 till tender. You can find all those vegetables on the tables of our produce vendors.
There’s lots of wonderful to discover at the market so set your alarm clock for faahbulous, ‘cause if you sleep in, all you gonna do is dream about it!
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

General Healthy Living Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market

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The Covington Farmer’s Market takes place every Wednesday from 10 a.m. to 2 p.m. at the Covington Trailhead and every Saturday from 8 a.m. to 12 noon at the 600 block of Columbia Street (Covington Police Department).  Charlene LeJeune writes the weekly market newsletter, which goes out every Tuesday.

Howdy, friends!  It’s Tuesday again. Wrangle them tastebuds in and get ready to head on over to the Covington Farmers’ Market for a mighty tasty lunch. OK, I jumped the gun a bit; there’s 20 more hours before you can bask in swift breezes, lots of sunshine, finger-snappin’, toe-tappin’ music and lots of great food. Can’t wait, can you?
Frankie is fixin’ up a hearty meal of meatloaf, creamed potatoes, mixed vegetables and corn bread. Kandy promises to have chicken porridge tomorrow in addition to her maaah-velous salads. Don’t forget a dozen eggs from Double K’s hard working hens and some greens from Mr. Houston. Try a great breakfast treat that I have enjoyed. I use Emily’s chicken bone broth (Saturdays) in a pot (naturally) plus seasoning—sometimes Norma Jean’s cilantro pesto, sometimes different Spicy Lady seasonings depending on my mood and a little salt. When that comes to a boil, I add some chopped kale and let that cook for a few minutes, then crack an egg or two into the simmering broth. Poach for several minutes until the eggs reach your desired “doneness”. Enjoy!
Saturday will bring the music of Manuel’s Hot Tamales zinging out from the gazebo into all corners of the market as you stroll around to see what our vendors have for you. Last week, I walked into the market greeted by Trudy’s lovely purple Plumbago blossoms and bright orange lilies. And as I made my way around the market, I enjoyed Ms. Betty’s bougainvillea and perused the different succulents she has to offer. Enjoyed the discovery of some unique plants to add pizzazz to your garden/patio/backyard — Little Gem magnolias, Chinese parasol tree, Rojo banana and a Crepe Myrtle with striking red leaves!
As you well know, we have lots of blueberries at the market. Remember to pick up some yogurt from Mauthe’s or goat milk yogurt from Brown Hat and granola from Windfield Farms just in case you have a few berries left by the time you get home. What a wonderful breakfast dish that would make! If the berries didn’t make it home…no worries, yogurt topped with Susie’s granola is tip top, too.
Barbara Cleckler has fresh field peas ready for the pot. Nick has those delicious Haricots Verts green beans which stir fry so nicely. Saute sliced squash or zucchini or peppers in a bit of seasoned butter, such as tomato lemon, from Celeste. YUM! James’ mushrooms would also taste delightfully different sautéed in one of Celeste’s creations. Lion’s Mane is back! While you’re over there, get a sample of La Serendipity’s wine from Jan. Jan also has some absolutely beautiful gladiolas – purple, red, yellow, white! 
As I strolled I discovered that Greg has real Creole tomatoes as well as blueberries and that Jubilee Farms will have sweet corn for the next few weeks. Lucy has a new essential oil blend of lavender and vetiver to soothe and calm. Her colorful soaps boast fragrances of Sweet Rain, Orange Blossom and Jasmine Clouds. So what are you waiting for? Lasso your calendar and hog tie the date! We’ll 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

General Healthy Living Local Events

This Week at the Covington Farmer’s Market

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Here is a preview of this weeks’ Farmer’s Markets from Charlene LeJeune of Abundant Life Kitchen:

Wednesday’s almost here, friends!  Are you ready for a great lunch? Well, Frankie is preparing Mozzarella stuffed meatballs with spaghetti, tossed salad, and garlic bread. Sounds yummy, right? A cup of Kandy’s refreshing jasmine tea goes quite well with a serving of her crunchy traditional egg rolls. Bring a friend!
Saturday morning. The hypnotic aroma of Pappa D’s kettle corn draws you to the market. And then you hear the  the lively music of Errol Quave flowing from the gazebo. Coffee in hand, you stroll around the market checking out today’s offering. Sounds like the beginnings of a wonderful day to me!
Don’t forget that Pappa D will make special party bags for your next get-together, complete with whatever message you want, prominently displayed on the front. 
Love Jubilee Farms’ beef stew? Well now you can enjoy pork stew as well. Hmmm. That could be really nice, stir-fried with some of the fresh veggies you’ll find around the market. Or toss your stew with a few tablespoons of Robin’s Margarita Pepper Jelly (with Tequila, Triple Sec, & Lime) for exceptional flavor! And you can serve it over Butter Me Up’s pasta. Celeste makes her pasta vegan-style so you can just stir fry your veggies without the pork for a fabulous vegan meal. Celeste has 4 pasta “flavors” — harissa, green (a lovely blend of anise, spinach, parsley, celery leaf), lemon thyme, and lemon zest &black pepper.
Natalie has bell peppers, cucumbers and, through the miracle of hydroponics, lettuces. She also has the large aubergine eggplant that we all know and love and you’ll find green eggplant on J.R.’s table. So here’s my Aunt Joyce’s Eggplant Casserole recipe for you to try. Slice unpeeled eggplant into 1/4” slices. Place in a well-greased baking dish. Melt 1/2 cup Mauthe’s butter and combine with minced garlic. Drizzle over the eggplant. Top with thinly sliced onion, tomato, and sweet pepper. Add sliced cheddar cheese. Continue layering as you would for lasagna, ending with cheese. Bake at 350 for 35 minutes.  Change it up a bit by using Brown Hat goat cheese instead of cheddar. You can also use one of Spicy Lady’s superb seasoning blends.
While you’re perusing Spicy Lady’s seasoning blends, pay special attention to her Beef & Burger seasoning (and then make a visit to Jubilee Farms), the Shrimp Grill & Broil (followed by a stroll over to Mr. Two) or her Bankok or Thai blend with James’ chicken (try adding a little tomato sauce and coconut milk for a really yummy taste). I’ve found that plain ole scrambled eggs turn into gourmet breakfast just by adding one of her seasonings.
I haven’t even mentioned a fourth of the delights you’ll find at the Market like Nice Cream’s dreamy Creole Cream Cheese ice cream, or real cheesecake from Mauthe’s… Amanda’s fruity popsicles…Susie’s cranberry orange muffins… Norma’s spiced walnuts… And for your cleaning needs, Blue L Essentials has laundry detergent. Lucy also has aluminum free deodorant. The Rose or Gardenia are both fabulous but she has manly fragrances, too. Luminae from Serenity Lane is an amazing face oil blend which includes healing oils like pomegranate, sea buckthorn and kalahari melon (and it feels just as lovely on your skin). You’ll just have to come out and see for yourself.  I can’t wait to find out what’s new this week!
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

Healthy Living Local Events This Week at the Farmer's Market

Covington Farmer’s Market

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The Covington Farmer’s Market takes place every Wednesday at the Covington Trailhead from 10 a.m. to 2 p.m. and every Saturday at the 600 block of N. Columbia Street (at the Covington Police Department) from 8 a.m. to 12 noon.

Charlene LeJeune of Abundant Life Kitchen sends out a weekly newsletter on Tuesdays detailing each week’s Covington Farmer’s Markets:

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 an old favorite from Kandy – a shredded cabbage salad with shredded carrots, shrimp, red onions, cilantro, and mint all lightly seasoned with a side of fish sauce. Incredible! Frankie is planning a perfect, almost-summer repast of chili cheese hot dogs, served with her potato salad and a mixed fruit salad. Fabulous! Mr. Houston will be there with potatoes and corn and squash and much more. Kristen’s happy hens have been hard at work supplying fresh yard eggs. And, you know Jerry’s blueberry jam will be awesome!
I am planning for a lovely Saturday with blue skies smilin’ all over and tunes from Chris Talley bouncing out from the gazebo. Grab your coffee and shop around. If you haven’t tried a breakfast of Erica and Nathaniel’s veggie pancakes — phenomenal! or a slice of Norma Jean’s lovely quiches—stupendous! or Spanish R Us’ breakfast “burrito” —legendary! or Jennifer’s egg & hash brown tart — epic! or Suzie’s fluffy egg croissant—amazing!, I think you’re missing out. 
Stop by Norma Jean’s table; she is planning to make the perfect Salade Nicoise using the bounty of the Covington Farmers’ Market. And bounty we do have! Last week, Nick put out baskets of harcourt verte, and were they ever tasty. There’s plenty of yellow and white squashes to be had and I’ve included my mother-in-law’s famous (in our family, at least) squash pudding recipe below. 
The Bardwells are back with matador peppers (large, long, mild green peppers). Since I had taken advantage of Jubilee Farms’ ground meat special, I used some of that bounty to stuff those grand lovelies. My family was in heaven. J.R. also has jalapeños and banana peppers, red potatoes, yellow squash, zucchini, white squash and he says he should have green eggplant for next week. Tessier Gourmet is making the most of the zucchini abundance with an herbed zucchini soup.
Mr. Houston still has sweet corn; grill them up along with your Jubilee Farms Italian sausage, and perhaps a few tomatoes, green beans, and peaches, too. AND, James has leg quarters which are a natural for the BBQ pit. However, I will be making salsa chicken with mine for tonight’s feast. I’ll simply brown my chicken and remove it from the pot (I like my cast iron for this). Then add 2 tbsp olive oil and a tablespoon of flour and let it brown up as you scrape the tasty bits from the bottom of the pot. When the flour is browned and before it starts to burn, add as much Spanish R Us salsa as you like. Stir it around to incorporate your flour and tasty bottom bits, then return the chicken to the pot, mix with the salsa, and cook on low heat until done.  If you prefer, you could leave the browning flour part out and just skip to adding salsa to the tasty bottom bits. Just don’t leave out the tasty bottom bits – lots of flavor there. Homemade cole slaw (we do have cabbage at the market) or sweet corn, or roasted potatoes, or roasted green beans wrapped in Jubilee Farms’ bacon, or sautéed golden scallopini squash (Nick) would really complete that meal.
Happy Flour is using their own crop of blueberries to create a wonderfully delicious blueberry almond cookie (of course, I tried them) and their coffee cake. Fal-awfully Good provided our demo last week with their homemade falafel on homemade flatbread, hummus, and slaw. They will become a regular vendor. Check ‘em out. 
What will make your market merry? Mushrooms (James has plenty), raw honey (can’t beat Blood River), avocado salsa (Spanish R Us take me away..), special treats for your pets (I personally don’t indulge), muffins and cookies (I definitely indulge) 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 www.covingtonfarmersmarket.org

 

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

This Week at the Farmer’s Market

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Charlene LeJeune’s newsletter goes out every Tuesday. The Covington Farmer’s Market is held Wednesdays 10 am to 2 pm at the Covington Trailhead, Saturdays 8 am to 12 noon at the 600 Block of Columbia Street (Covington Police Department).

Heck of a Tuesday, friends! I hope you’re all enjoying the glorious sunshine after that downpour this morning. Tomorrow promises a gentle, peaceful atmosphere designed to overcome the hurried pace of the rest of the week. Remember to get your veggies from Mr. Houston and your eggs from Double K and a spoonful of Jerry’s jam will get you over that mid afternoon lull. Kandy’s pho soup is a must when the weather is turning a bit nippy. So make sure you grab some for home while you enjoy your crunchy egg rolls for lunch.

Usher in your Saturday morning with a tasty bag of kettle corn while you enjoy the toe-tappin’ sounds of the Necessary Gentlemen. Brighten up the day with a wonderful cup of coffee and take a stroll around the market! In the demo tent, Janine and Caleb Lagarringue of JSL Creations will sample and sell some of their scrumptious cinnamon buns and maybe even their muffalettas.

Norma Jean is back with a wonderful selection of vegan soups and salads, her newest creation being a Brussels sprout slaw with a lovely vinaigrette. OH! I almost forgot—vegan cilantro pesto. Check out the new “breakfast bar” at Bear Creek Road. Jennifer has filled it with danish, cinnamon rolls, and hash brown pie— simple fare with worlds of flavor! Spring is definitely in the air at Bear Creek with springtime soups and pastel macaroons.

Shamrocks are springing up all over Happy Flour Bakery — tasty shamrock shortbread cookies, that is. Don’t forget about their lovely coffee cakes — cinnamon and lemon poppy! And over at Windfield Farms, there’s a fresh pot of mushroom soup on the stove and yummy muffins everywhere — cranberry, blueberry, chocolate, morning glory — and pimento cheese (totally yummy in burgers).

Boba Tea girls are back with a healthy selection of teas and smoothies. I saw Hibiscus Rose and Taro Milk on the menu and they may even have some of their delightful lemon blondies! Strawberries are still coming — sweet, ripe, delicious. Greens are in — kale, dandelion, green onions, lettuces…. Tomatoes are in — green, brown, orange, yellow, red…

So make your stroll around the market a leisurely one. That way, you won’t miss out on all the wonderful things our vendors have for you. So, when grab your traditional cup of coffee, change it up a little by adding a little music, a couple of squirts of laughter, and a heaping spoonful of good friends and there you have it – the perfect Farmers’ Market day.

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