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This Week at the Farmer’s Market

August 11, 2021 Published by: Covington Weekly

What a delightful Tuesday, friends! Wednesday is just a smile away with promises of a great lunch and relaxing morning. Kandy will be there with wholesome homespun Vietnamese salads to add an exotic flair to lunch.You’ll just love a glass of jasmine tea with that! Maybe bring home a serving of traditional egg rolls for Thursday’s lunch. You may prefer a Jordanian favorite —Muhjadara —which is a simple dish of lentils and rice topped with caramelized onions. Don’t forget the baklava, ya just gotta have some treat for the afternoon. Of course, you could just save the baklava for tomorrow and go in for some of Allison’s freeze dried treats.

Indulge in a luscious Vegan Burger from Bhakti Farms. This is an amazing little burger made with sweet potato, black beans, and beets. Sooo good! Remember to get your eggs. Kristen also has figs and now she is offering fig preserves as well. Of course, there are Carroll’s waffles to enjoy. Do NOT refer to them as dessert waffles so you can be very convincing when you tell your coworkers that it really is lunch. You’ll want to remember to bring your knives for Ben to sharpen. Nothing worse than a dull knife.

Darrell Galatas will welcome Saturday with sweet music wafting from the gazebo and lifting your spirits. So grab a cuppa joe from the pavilion and take a stroll through the “garden department”. Our plant vendors, Trudy, Dennis, and Ms. Betty have some lovely varieties to brighten up your gardens whether you’re looking for patio and landscape plants, trees and bushes, or house plants.

Since Vince has beets and fennel on his table, I looked for a recipe that includes both. I hope you enjoy this roasted beet and fennel salad with mint and toasted walnuts. First things first, preheat your oven to 400F. Line 2 baking sheets with parchment paper (you could get away with 1 if you cut the recipe in half). Cut 6 medium or 3 large beets and cut into 1” chunks and add to one of your baking sheets. Place the fennel (cored and thinly sliced) to the other. Drizzle with oil, salt and pepper. Roast for 25-30 min til beets are cooked and fennel is golden. While you’re roasting, make your dressing by whisking the juice of 1 lemon, 1 tsp stone ground dijon mustard, 1 tsp honey, 1 tbsp chopped fennel fronds (frilly tops), and 2 tbsp olive oil. After the veg have been roasting for 15 min, put 1/2 cup chopped walnuts into the oven to toast. Remove from oven when done and let cool. Once all has had a chance to cool, toss them all together and coat with 3/4 of the dressing. Top with mint leaves. Serve with the rest of the dressing, just in case you need a dab more. You can serve this by itself, or over lettuce, or toss with some of Six Acres fabulous microgreens and enjoy!

Mushrooms are always delicious whether sautéed with a bit of Mauthe’s butter or one of Jennifer’s amazing butter blends. James has the market cornered with gourmet mushrooms — lion’s mane, shiitake, chestnut, pioppino, and oyster. You can’t even find this quality at Whole Foods. While you’re over that way, check out Rose’s new praline delights. You won’t be sorry. Then a stroll over to Tessier Gourmet for fabulous prepared foods. You’ll love her tamales and the spinach artichoke dip. You also love Mauricio’s cookies, ginger snap and peanut butter. YUM!

Norma has some fabulous brownies, rich and chocolatey. She also makes a most delicious veggie wrap. You’ll find lemon and cherry ice box pies at Bear Creek Road. Abeer will be there this week with wonderful hummus, grape leaves, and more Mediterranean dishes. Sam is making (well, his girlfriend is) gluten free cookies and brownies and he will have nutritious sprouts and that amazing Farmer’s Cocktail. Koffee’s Coffee has a new Columbian roast that begs to be brewed.

All in all, there is so much to enjoy! We 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

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This Week at the Farmer’s Market

August 4, 2021 Published by: Covington Weekly

Is that a chill in the air, my friends? Not really but it is August and before you know it Thanksgiving will be here. I jest, of course, but only a little. Still, 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 Double K figs. Did you know you can grill them? Yup. Slice ‘em up and pop ‘em on the grill. Hopefully you picked up some goat cheese from Huckleberry Fred’s on Saturday (if not, make a note for this week) cause it seems nothing goes better with figs than goat cheese.

A lovely shredded cabbage salad with shrimp from Kandy makes a refreshingly light but surprisingly filling lunch. Or maybe you prefer some of her incredibly delicious cream cheese shrimp rolls. Yeah, those always bring a smile to my lips, too. A glass of jasmine tea along with that will just have you singing for joy! Why not try something different from Bhakti Farms? Avocado, carrots, Sam’s Sprouts, veganaise and a bit of Johnny’s Cajun Seasoning all get together between 2 pieces of Dave’s killer bread to make The Veggie Sandwich. They’re serving Berry Hibiscus iced tea to quench your thirst.

Abeer is preparing her fabulous Ouzi for tomorrow. For those not in the know, Ouzi is filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts aannd, she has BAKLAVA! Surely, you won’t be passing up one of Carroll’s lovely dessert waffles, right? Even if you don’t have it for lunch, it’ll be wonderful around 3 pm when those cravings start to hit. Not in the mood for sweet, try some of Allison’s wasabi green beans or her trail mix to get you through the afternoon.

We will be treated this Saturday to the lovely vocals of Destiny Manzella darting from the gazebo. It just makes you want to grab your coffee from the pavilion and enjoy a stroll around the market, maybe pick up one of Meme’s delicious veggie pancakes along the way.

You may have heard last Saturday that we had to say a sad farewell to one of our beloved vendors. A market icon for the last 20 years, Henry Mauthe, passed away. He enjoyed coming out to the market and sitting with his grandkids while they sell and visiting with his market family. Yes, Jan, you’re right! They don’t make them like him anymore.

We really have an abundance of peppers at our market and the easiest way I know of to stuff them is with goat cheese. Huckleberry Fred has a delightful assortment of cheese blends and one of them is just right for your peppers. While the smaller, banana type peppers seem like they would be harder to stuff, it’s well worth the work. That reminds me, better get some to go with your figs. Surprisingly goat cheese also pairs very well with grilled peaches. Who knew? Better make a stop at Clecklers, too!

Actually we have an abundance of summer veggies and sometimes I’m at a loss as to how to vary the ways I cook them. I recently came across a zucchini recipe prepared by the hospital cafeteria at St. Tammany. They called it grilled zucchini and rosemary but I suspect it was roasted. It was a very simple dish of halved zucchini, buttered, salted and sprinkled with chopped rosemary, then roasted at 400 for about 20-25 mins. Delicious! I know there’s plenty of zucchini out there I think this would still be great with any squash (got lots of that, too).

We have a particularly unique assortment of jams and jellies from both Althee and Stacey. You’ll find flavors like Althee’s Monkey Butter, Tomato Jam, and Kumquat Marmalade to Stacey’s Apple Pie Jam, Crawfish Pepper Jelly, Carrot Cake Jam. And for a limited time, Greg will have persimmon jam! Think of the amazing toast that will make.

If you missed Happy Flour last Saturday, don’t miss them this week. They are back with waffles and Cinnamon Morning Buns AND Muffaletta Sourdough —a luscious sourdough with the olive salad already inside! I know! And Jennifer, at Bear Creek Road, is back this week with Italian herb and cheese bread. Mmmmm. Picture this (smell-a-vision if you can)…a slice of either bread, warmed, and dipped into a lovely, fruity olive oil. Yeah! I think that might cure just about anything. Jennifer is also planning to bake peach and blueberry pies, plum and Brie cheese tarts, and lemon ice box pies.

Sooooo….What will you be doing on Saturday morning? If you’re smart, you’ll meet us at the market and enjoy a lovely morning!

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

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This Week at the Farmer’s Market

July 21, 2021 Published by: Covington Weekly

Wowzer, friends! Have you had enough rain? Who hasn’t? Nevertheless, our market will be in full swing Wednesday and I predict it won’t rain until 3pm—after the market.;) Lots of eggs and figs at Double K Farms. You can make some mighty fine muffins with these figs. Simply whisk together 1 cup all purpose flour, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt. In another bowl, blend together 1/2 cup buttermilk, 1 large egg, and 1/2 tsp vanilla extract. In a third bowl or stand mixer, beat 3/4 cup dark brown sugar and 4 tbsp room temp unsalted butter until nice and creamy. Begin to add the other ingredients, alternating dry then wet ingredients. Mix until just combined. Do not overmix. Gently fold in 1 cup chopped fresh figs. Pour into generously butter muffin pan and bake at 350F for 25-30 min. If you were lucky enough to get goat cheese last Saturday, this would make a luscious topping.

Delight in a wonderful salad from Kandy like a delicious blend of shredded cabbage red onion, and carrots, accented with cilantro and mint with a side of soothing jasmine tea. If you’re looking for Jerry and some sweet, raw honey, look no further than Kandy’s table. He has been so busy managing his hives and blueberries, he just can’t get out here. But I won’t complain because we’ll definitely appreciate good honey and are breathlessly waiting to see if there will be more of his world famous blueberry spread. Abeer has some amazing dishes to enjoy in the meantime. If you haven’t tried her Mujadara, then definitely treat yourself. It’s a delicious combination of lentils and rice topped with fried onions. Oh man!How good! She’s also got Baba Ghanoush and some splendid meat & spinach pies.

Tomorrow may be a perfect day for a Bhakti bowl from Johnny. Thai Peanut sauce? Sesame Ginger sauce? It’s gonna be a hard choice. No hard choices when it comes to one of Carroll’s waffles, though. Puff pastry waffle topped with a creamy custard, fresh berries, and homemade whipped cream —need I say it? I had me at waffle. Even if you totally fill up on lunch, you’ll still have room for snacks at 3. New vendor Allison certainly has you covered with crunchy freeze-dried snacks including “Cheese Puffs” which are technically asparagus seasoned with a vegan cheese seasoning. I’m thinking you’ll like these even if you don’t like asparagus.

Last Chance Bluegrass Band…in the gazebo….this Saturday morning…be there!! And we’ll have lots more than that so why not celebrate with a totally delish veggie pancake from Meme to go with your coffee. Happy Flour makes awesome waffles if the veggie pancakes don’t entice you and Bear Creek Road has that delightfully Spicy Chicken Biscuit. Jennifer is also making a Roasted Garlic Mushroom pizza – YUM!

Did I mention coffee? Well we have some really good stuff at the pavilion BUT we also have a brand new coffee vendor. Yep and you won’t forget the name —Koffee’s Coffee (formerly known as Covington Coffee Works). They roast the beans themselves and you can taste test before buying. Glenn plans to have 1 dark roast, 2 medium roasts, and 1 decaf available. This week he will offer Columbian Supremo roasted Medium Plus, Tanzanian Peaberry (how exotic!) roasted Full City, French Breakfast roasted Dark, Decaf Columbian Swiss Water roasted Medium. I know you’re gonna enjoy!

Naturally, we have gorgeous veggies all through the market… eggplant here, okra there, peppers everywhere! Tables are filled with great seasonal veggies at the moment —red potatoes, white squash, yellow squash, zucchini, maybe even some butternut squash, lots of tomatoes, too. For juices, head on over to Amanda’s where you can find fresh orange juice and mango juice. She also has juice blends made with seasonal fruits. Of course, if you prefer your fruits in frozen form, her Popsicles are legendary! For a green juice, you can’t beat Sam’s Farmer’s Cocktail with apples, ginger, and spirulina. It has amazing flavor to go with that bright green color!

Watermelon and peaches still abound as do the figs. Now if you haven’t tried the fig muffin recipe above because you wanted to get some goat cheese from Huckleberry Fred’s and buttermilk from Mauthe’s, here’s a reminder not to forget.

I found a lovely recipe for chicken, sausage and mushrooms which is absolutely fabulous! (see below) So make it a plan to stop by Jubilee for your sausage, Credo for your chicken, James for the mushrooms, Alton for the parsley and Mauthe’s for the butter. Oh yeah, all good stuff!

Fight that urge to sleep in! The goodness of the Covington Farmers’ Market awaits! You can nap on Saturday afternoon. 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 covingtonfarmersmarket.org

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket

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Farmer’s Market Recipe

Chicken, Sausage and Mushrooms

1 (6-ounce) sweet Italian sausage, cooked, diced (Jubilee)

2 tablespoons olive oil

2 boneless chicken breasts (Credo Farms)

salt, freshly ground black pepper, and cayenne to taste

1 red onion, diced

1 1/2 cups pioppino mushroom or sliced shiitakes (James)

1/2 cup white wine

2 tablespoons cold butter (Mauthe’s)

2 tablespoons fresh chopped Italian parsley (Alton)

Simply poke your sausages with a knife and brown for about 3 mins on each side. Remove from heat but don’t wash the pan. Cool sausage in fridge while you cook the chicken. Season your chicken breasts on both sides. Add a little olive oil to your pan (with the drippings from the sausage) and cook chicken for 5-6 min on one side and about 3 on the other. While chicken is browning, prepare the mushrooms and slice up the cooled sausage. Remove chicken from the pan and add red onions, sliced sausage and mushrooms. Salt to taste. Cook until slightly onions and mushrooms are slightly browned. Nestle the chicken breasts in your veggies and bake in a 400F oven for about 15 mins. or until cooked through. Remove from the oven and put the chicken on a plate to rest. Put the mushroom mixture on high heat to brown for about a minute then add the white wine or a blend of chicken stock and vinegar (the taste cooks out). Cook until the mixture reduces by half and add your butter. Stir around the pan until butter is melted and sauce starts to thicken up. Spoon over your chicken and serve. Perfection!

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This Week at the Farmer’s Market

July 14, 2021 Published by: Covington Weekly

It’s been a bit steamy these past few weeks but this too shall pass. After all, we are halfway through the year already. The breeze under the pavilion makes it a very pleasant visit and the Farmers’ Market special musicians will serenade while you shop. Drop your knives off to be sharpened with Ben while you see to getting lunch. Kristen has Celeste figs and (always) eggs. I wonder if Kristen lets those hens run free under the fig trees, feasting and cackling (the hens, not Kristen) and getting their fill of the overripe figs on the ground. Speaking of goodness, Kandy’s shrimp and cream cheese rolls are always a treat for lunch but don’t forget to bring home one of her fabulous salads for lunch tomorrow or a light, easy dinner. If you haven’t tried one yet, Johnny’s “bowls” make for a tremendous lunch. Picture it, stir-fried veggies over basmati rice with Thai peanut or Sesame Ginger sauce (Bhakti Bowl) or tomato paste, chickpea, & curry spice blend (Curry Bowl). Any way you try it, it’s a tasty repast.

Abeer is preparing Chicken Noodle Soup for tomorrow which you may think is a little too warm for this time of year—that is, unless you are working in a refrigerated container they call an office. She’s also fixed her famous Ouzi and Muhjadara. Dessert may never be the same thanks to our new Wednesday vendor, Carrol Goodenuff. Her puff pastry waffles are topped with a creamy custard, fresh strawberries (or seasonal fruit), and homemade whipped cream—WOW!! You may need an extra to bring home for your sweetie or the kids (whoever gets it first) or, better yet, SUPPER! Oh! Do’t forget to pick up your knives.

Michaela Lauer is in the gazebo this Saturday morning delighting us with bright and lively tunes. Soooo, grab your coffee, grab your Meme’s veggie pancake, Happy Flour waffle, Bear Creek Road bagel sandwich and make your way around the market.

Our fabulous produce vendors bring us tasty veggies each week — cucuzza, eggplant, peppers, butternut squash, cucumbers, zucchini, yellow or white squash, okra, tomatoes, and more. Now you may be wondering what a cucuzza (googootz) is. Well, it is that long, long green tube-shaped squash on Vince’s table that you’ve been wondering about. So, figuring you had no more idea what to do with this thing than I did, I found a recipe—Giambotta with Cucuzza & other Summer Vegetables. Fortunately, most of these ingredients (full recipe at the bottom of the newsletter) are found on market tables. Basically, you’ll season the chicken thighs with kosher salt & pepper (I’ll bet some of Johnny’s Seasoning would really liven this dish), and brown them in some olive oil in the largest Dutch oven you have. About 5 minutes on each side. Remove from the pot and set aside.

Then brown the sausage pieces in a little more olive oil. Remove and transfer to the bowl with the chicken. Pretty easy so far, huh? Add some more olive oil to the pot and throw in all of the vegetables and sprinkle with about 1-2 tablespoons of KOSHER salt (not table salt). Cook about 8 minutes until vegetables are softening. Back into the pot with the vegetables goes the chichen and sausage and add the stock or wine with the fresh rosemary sprigs. Bring to a boil; then to a simmer for about 30-40 minutes. This sounds like the kind of stew that tastes even better the longer you let it sit. It sounds quite tasty as is. I wonder if you could substitute alligator, crawfish, or shrimp sausage (Bulldog Boudin) or Green Onion sausage(Jubilee Farms) or even some alligator meat (Angry Gator).

It is the time of year for amazing fruit and our market has a smorgasbord. You’ll find watermelon, incredible peaches, perhaps some blueberries still, and definitely figs! With a good balsamic vinegar and some fresh figs or fig preserves (check with Althee) you can make an amazing glaze for your grilled chicken (Credo Farms), roasted duck breast (Ross), grilled gator (Angry Gator) or an assortment of grilled veggies. Start by pouring a cup of balsamic vinegar into a saucepan and 1 Tbsp of crushed & chopped figs (or fig preserves.) Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes. You’ll want to occasionally stir this until it’s reduced by half and lightly coats the back of a spoon. Voila! Glaze!

Now picture this…fresh figs, sliced, then topped with a dollop or Huckleberry Fred’s goat cheese or Mauthe’s cottage cheese, or a slice of one of Happy Flour or Bear Creek’s wonderful breads. Drizzle with your fantastic new, homemade balsamic glaze. With Six Acres China Rose Radish microgreens as a topping, you are officially a gourmet chef.

Hope, of Credo Farms, says that she is now able to be at the market every week so you don’t have to try and guess when she will be there. I have news that Abeer and all her flavorful Mediterranean foods will be there this Saturday and I hope you will be too! 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

Covington Farmer’s Market Recipe:

Giambotta with Cucuzza & other Summer Vegetables

Giambotta with Cucuzza. Photo from staceysnacksonline.com

1 cucuzza, peeled and cut into 1″ chunks

1 medium green zucchini, sliced into rounds (leave skin on)

3 small Italian skinny eggplants, cut into chunks (leave skin on)

1 red onion, chopped

1 yellow onion, chopped

3 large cloves garlic, chopped

2 plum tomatoes, cut into chunks You can probably use a handful of cherry tomatoes or 2 med Creole or other large tomato. I would remove the seeds from the large tomatoes

1 red pepper, cut into 1″ pieces

2 good quality Italian sausages, sliced (optional, but do it)

6 boneless chicken thighs (optional, but do it)

1 cup of chicken stock or white wine

kosher salt & pepper

2 sprigs of fresh rosemary

Season the chicken thighs (with or without skin is fine) with kosher salt & pepper, and brown them in some olive oil in the largest Dutch oven you have. About 5 minutes on each side. Remove from the pot and set aside.

Add the sausage pieces and a little more olive oil and cook a minute or two until the pink is out of the meat. Remove and transfer to the bowl with the chicken.

Add some more olive oil to the pot and throw in all of the vegetables and sprinkle with about 1-2 tablespoons of KOSHER salt (not table salt). Cook about 8 minutes until vegetables are softening.

Add the sausage and chicken back into the pot with the vegetables and add the stock or wine with the fresh rosemary sprigs. Bring to a boil and then bring down to a simmer for about 30-40 minutes until the meat is cooked through.

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This Week at the Farmer’s Market

July 7, 2021 Published by: Covington Weekly

Well, another Wednesday is upon us and I’m looking forward to some goods eats out there. Ben does a really good job of sharpening your old dull knives. So bring ’em to the market and let him sharpen while you shop. Kandy will be at the market with her fabulous salads, and if you get there early enough, you may possibly be able to enjoy her pan-seared salmon salad. Of course, if you don’t want to risk it, you can always text your order to 225-329-6470. Be sure to specify whether you want it over rice noodles or cabbage salad. Don’t forget to pick up a jar of Jerry’s raw organic honey from Kandy as well.

I just found out this week that Johnny is making those fabulous black bean & beet burgers with sweet potato, beet & black bean and is now called The Vegan. Wow! What a flavor profile! If that doesn’t float your boat (sorry, I’m hoping noxious puns will keep the rain at bay), there is a Messy Mushroom burger that is quite tasty! Now for the eggs — Double K, of course. You’ll find a nice surprise on Kristen’s table —FIGS!! Ouzi, that delicious “pie” of filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts will be on Abeer’s table. She also is making baklava (flaky and sweet), tzatziki and more. So many flavors, so little time…

Come Saturday morning, jump in the car and head on over to the Covington Farmers’ Market where you’ll find we have lots of goodness all around. LOTS of goodness, because Amadee Frederick & Son will be in the gazebo jamming out some wild Cajun tunes for you! Enjoy!

So many lovely veggies at the market these days. You’ll find yellow and white squash, zucchini, tomatoes, fennel, beets (yellow and red), eggplant, red potatoes, cucumber, cucuzza squash, and gor-gee-us peppers. Sis, at J.R.’s table, says she likes to stuff them with breakfast sausage mixed with cream cheese and bake for a yummy meal. Well, Jubilee has you covered for the breakfast sausage and Mauthe’s may have their delightful cream cheese. I’ll bet you can substitute Jubilee’s green onion sausage and Huckleberry Fred’s garlic goat cheese if you can’t get the others.

Norma is preparing several salsas with seasonal fruits; make sure you have enough chips, Hmmm! I wonder how it would taste over some grilled squash. Stacey has salsa as well, canned, and ready for the table. Flavors like black bean, salsa verde, tomato and even Chow-Chow!

Okra is out on the tables, too. It was secretly disclosed to me that you can bypass the slime by eating your okra raw. Whaaat?!! Yes, but it’s even better if dipped into some of Mauricio & Vincent’s Skordalia! Right! That same amazing spread that gives life to your tater salad and pop! to your garlic bread will put the pizzazz in your okra. Aren’t secret sources wonderful?

It turns out that our Angry Gator people, Gina & Andy, are wonderful at providing alligator meat but the sausage (crawfish, alligator, and shrimp) comes from Bulldog Boudin & Sausage! Yep, Kristen and Jody have boudin too!

Amanda has some delightful juices like strawberry-pineapple-mango, ginger-lemonade, mango, and (naturally) orange juice. Sweet tasty watermelon, delicious peaches, and blueberries abound, and I’m seeing figs are now gracing the tables. A lot of fig recipes pair them with goat cheese and Huckleberry Fred’s is the place for that and your Covington Farmers’ Market is the place to be for great food, veggies, smiles, goodies, and more. So set your alarm clock for amazing, ‘cause you certainly don’t want to 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

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This Week at the Farmer’s Market

June 30, 2021 Published by: Covington Weekly

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

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City Updates CPD Updates Local News

City of Covington Announces Michael Ferrell As Chief of Police

June 22, 2021 Published by: Covington Weekly

Covington Chief of Police Michael Ferrell was sworn in last week after approval by the City Council. Chief Ferrell is a 28-year law enforcement veteran, beginning his career at the Jefferson Parish Sheriff’s Office. Chief Ferrell also worked for the St. Tammany Parish Sheriff’s Office and is a graduate of Leadership St. Tammany. Mayor Mark had this to write in his latest e-blast:

“Mike Ferrell is a twenty-eight year veteran of the Law Enforcement arena, with a history of promotions leading progressively to positions of more responsibility. In 2011, he was chosen to attend the FBI National Academy to represent the St. Tammany Parish Sheriff’s Office.

He has:

· Extensive training in many areas of Law Enforcement including, but not limited to, Investigations, Narcotics, Tactical, Hostage Rescue, Firearms and SWAT Management.
· Extensive instructor certifications including Police Sniper, Taser, Explosive Handler, Clandestine Lab Site Safety Officer, Glock and Colt M-4 Armorer.
·
An uninterrupted work history in the field of Law Enforcement for twenty-eight years.

· In 2017, he was chosen to represent the St. Tammany Parish Sheriff’s Office in the Leadership St. Tammany Class. This is where I came to know Mike Ferrell as a Policeman’s Policeman and as a hardworking and dedicated professional with Leadership qualities.

After working at the Jefferson Parish Sheriff’s Office for several years, Chief Ferrell began working at the St. Tammany Parish Sheriff’s Office, where he worked in the Criminal Patrol Division, Street Crimes/Narcotics, SWAT, served as the District 3 Commander and served as a Deputy Chief in Administration.

Commendations
· Medal of Valor, St. Tammany Parish Sheriff’s Office, 2004
· Medal of Merit, St. Tammany Parish Sheriff’s Office, 2000
· Medal of Merit, St. Tammany Parish Sheriff’s Office, 1999
· Medal of Merit, Jefferson Parish Sheriff’s Office, 1996

For the sake of time, I’m not going to list all 26 of his Training Certificates.

Without offering any names, I asked Mandeville Police Chief Gerald Sticker who he would choose as a Chief. His answer was Mike Ferrell.

Assistant DA Head of Criminal Division Colin Sims endorses Mike.

Fire Chief Gary Blocker attended Leadership St. Tammany with Mike and endorses the appointment: “For many years, I have gotten to know Michael Ferrell on both a professional and personal level. He has always demonstrated professionalism, responsibility and dedication to the service. I know he will be an asset to this great leadership team that this city has. He will bring his leadership philosophy and professionalism to the Covington Police Department, making it the best police department it can be.”

One member of the Sheriff’s Department told me, “Mayor, you nailed it. Mike Ferrell is the right person for Covington at this time.”

Sargent Brett Miller of the Covington Police Department wrote, “On behalf of the Fraternal Order of Police Lodge 43 and as a representative of the men and women of the Covington Police Department, I would like to applaud you on your decision to appoint Michael Ferrell as the new Chief of Police for the City of Covington … The men and women of the Covington Police Department fully stand behind your decision to appoint Ferrell and we all look forward to the accomplishments our agency can conquer under his leadership.”

I spoke to District Attorney Warren Montgomery. He offered and subsequently sent a letter of recommendation. In it, he states that, “Mr. Ferrell served with the St. Tammany Parish Sheriff’s office and engaged with my staff in a positive manner. His performance at the St. Tammany Parish Sheriff’s Office and interaction with my staff ultimately resulted in my hiring Mr. Ferrell as one of my felony investigators. While serving in this capacity, Mr. Ferrell demonstrated his aptitude for the job by balancing a high caseload of several felony divisions of court, each having hundreds of defendants pending trial. The experience that Mr. Ferrell received by being a felony investigator will be an advantage to the City of Covington as Chief of the Police Department.

Mr. Montgomery went on to write: “I hate to lose a good employee, but I look forward to working with Mr. Ferrell.”

It is important, very important, to note that none of these endorsements were solicited.

With all of this in mind, as the Mayor and per the City Charter, I hereby appoint Mike Ferrell as the City of Covington’s new Police Chief and respectfully request that the Council confirm this selection.

(L-R) Covington Police Chief Michael Ferrell and Covington Mayor Mark Johnson

Subsequently, Chief Ferrell was unanimously approved by the City Council.

Former Mandeville PD Chief Rick Richard sent me this note:
“Mark – just a quick note to say that you made an excellent choice in Mike Ferrell for your Chief of Police. I observed Mike firsthand during my tenure as Chief in Mandeville and I can attest that he certainly has the leadership qualities you desire and he possesses. Congratulations and I look forward to great things.”

ADA and Chief Investigator Vincent Saltaformaggio wrote, “As Chief Investigator who has worked in law enforcement on a parish, state and international level over the past forty-one years as a LA State Trooper, DEA special agent and now as DA Chief Investigator, Michael Ferrell has my highest recommendation for this position. I have no doubt he will be an outstanding addition to your team.”

Congratulations Chief Ferrell and welcome to Covington!

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This Week at the Farmer's Market

This Week at the Farmer’s Market With Charlene LeJeune

June 22, 2021 Published by: Covington Weekly

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

Follow these topics: This Week at the Farmer's Market

Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

June 16, 2021 Published by: Covington Weekly

Happy Tuesday, friends! Tomorrow is looking especially nice so make your plans now to stop in, say hello, and grab a great lunch. Bhakti Farms is a great place to start. Johnny has created an assortment of burgers and sandwiches that are delicious and nutritious! And, don’t forget to get some of his spicy Cajun seasoning to put the Zippidy-Do-Da in a lot of your dishes — even your scrambled eggs—which I assume you will get from the Double K ladies.

Eddie has returned with cucumbers, cherry tomatoes, and maybe even some sunflower plants! Welcome home, Eddie! I know we’ll start seeing more veggies over the next few weeks. He mentioned spaghetti squash and colorful bell peppers. I love all those different colors, don’t you!? You won’t be seeing peppers on Abeer’s table this week but you will be able to enjoy her Green Bean Moussaka with the delightful flavors of onions, tomatoes, and green beans all simmered together. You’ll find other favorites there as well, tzatziki, grape leaves and baklava.

Jasmine tea is a lovely way to soothe a hectic morning and to go with that, I suggest Kandy’s lemongrass chicken salad—so many exotic flavors blended into a refreshing meal. If you’re dining with friends, try an appetizer of traditional egg rolls to share (or just make a meal of them for yourself.) Kandy is also your go-to for a jar of Jerry’s raw clover honey. Since it’s Father’s Day this Sunday, you may want to secretly borrow Dad’s pocket knife, fillet knife, or cooking knife and have it professionally sharpened by our very own knife sharpener. Boy, won’t Dad be surprised?!

The perfect prelude to Father’s Day is a day at the market with the Lucky Dogs in the gazebo. So grab your coffee from Kayleigh and enjoy the music while you stroll around the grounds to find just that perfect thing for Dad. Don’t forget to wave and smile at Ed—yeah, he’s in the band!

Soooo, what to get Dad? Does he like to garden? Then you will want to visit Dennis for landscaping trees and bushes, unique items such as Butterfly Ginger, Elderberry bushes, Angel Trumpet and all time faves like Brown Turkey Fig trees, Southern Living Oak or beautiful Magnolia trees. Ms. Betty has gorgeous Staghorn Fern, Maidenhair Fern, Aloe plants and more. A stroll through Trudy’s “garden” will show amazing ginger plants, huge hostas, Toad Lilies, Peacock Spikemoss…she always has such an interesting assortment. If he enjoys cooking, a trip to Alton’s will be a boon. Alton has a glorious selection of culinary herbs — oregano, thyme, sage, rosemary, peppermints, purslane, mmmm mm!

Now, if Dad likes a bit of crunch, then Stacey’s is the place to be. Her pickle blends are so tasty and sure to please. We like the pickled baby corn but you’ll find cauliflower pickles, asparagus pickles, watermelon rind and more! But if he’s in to sweets (and who isn’t) then you must stop at Vincent & Mauricio’s for some ginger cookies, or peanut butter cookies, or the always delicious vegan divinity that Mauricio prepares. There’s even an assortment of dips, made by Tessier Gourmet that Dad is sure to love! And how can you think of sweets without thinking of Amanda’s fruity popsicles? She has all kinds of flavor choices, plus she even has fresh juices. A fabulous assortment of baked goodies is to be had at our bakers’ tables. Surely, you can’t not bring him one of Norma’s ever-so-chocolaty brownies.

Be sure to check out Serenity Lane for skin care products for Dad…yes, dads do like nice skin. Gerard & Judy also have a fabulous shave ‘cream’ and the amazing Grandpa’s Liniment which is absolutely fantastic for aches and pains at any age!

Of course we have eggs! Of course we have veggies! Of course we have the things grills are made for! This is your Covington Farmers’ Market, after all! 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

Follow these topics: Local Events, This Week at the Farmer's Market

Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

June 9, 2021 Published by: Covington Weekly

Abeer is back with her fabulous Ouzi and your all time favorites like grape leaves, chicken rolls, spinach & meat pies, tzatziki and more. It wouldn’t be Wednesday without those incredible shrimp and cream cheese rolls that Kandy makes. They will definitely see you over Hump Day. You know she also has those delightful salads — always hard to choose which. But no need since you can select a different one each week. More difficult decisions when you reach Bhakti Farms. What will it be? Mushroom burger? Curry bowl, or the luscious Beet & Bean burger? Protein balls? Raw blueberry pie? Dark chocolate bars? No matter your choice, it’s all good.

Ever faithful, the Double K hens are busy, busy and their eggs are the delicious result. You can get your knives and scissors sharpened here, just remember to bring them with you. Mignon’s fabulous juns , kombucha & tepaches are very refreshing.

Wonderful things! Marvelous things! in store for this Saturday beginning with music from the Charles Richards Movement moving in and out of the gazebo and all through the market. Stop by Meme’s for one of her amazing veggie pancakes! Then head on over to Amanda’s for fresh juices to enjoy with your pancake. You’ll be glad you did.

Among those wonderful things are the return of J.R. to the market with fabulous red new potatoes, long green/chartreuse peppers, cherry tomatoes, and white squash! Faust Farms is back as well with black eggplant, tomatoes, peppers, and more. I know! I know! There will be lots of peppers at the market over the coming weeks. Good time to start chopping some for the freezer so you’ll be prepared for that horrible season when they’re not available. My aunt didn’t bother to chop; she always froze them whole, no need to blanch.

Not to be outdone, Vince has gorgeous beets (red and yellow), zucchini, yellow squash, cucumbers, turnips, and starting next week white and green eggplant! Sam’s table will be filled with more than just sprouts. He’ll have yellow squash, golden zucchini, fresh turmeric, squash blossoms, roasted chicory, cucumber, and red potatoes. Wow! And check out Six Acres microgreens. With flavors like Genovese basil, Rambo or China Rose Radish, Waltham Broccoli, Dun Pea, you’re gonna have a dish tasty enough to set before a king!

I believe this will be the last week Succotash Ferments will be at the market for a bit. With a new little one, Nancy will be pretty busy. We wish her the best and will patiently await her return. Good news! James says he should have shiitakes this week with the other varieties soon to return. He will definitely have blueberries. We’re seeing lots of those little beauties around so enjoy ‘em while we have them.

Our incredible bread bakers just outdo themselves each week with a variety of different breads. From sourdoughs and sandwich breads at Happy Flour to sourdoughs, flatbreads, and French breads at Bear Creek Road. Jennifer will also have her delicious blended butters, ideal for spreading on said breads or sautéing all this gorgeous veggies you’ve bought.

A visit to our meat vendors will fill your freezers. Hope at Credo Farms will be there this week with cuts of chicken (or whole ones), eggs, and her fragrant soaps. Shrimp are usually involved when you think of stuffing squash and Mr. Two has the best! We have alligator meat as well thanks to Gina and Andy. Ross is known for duck meat and I believe he also sells duck fat, pate and other duck products. Let’s not forget Jubilee Farms — lamb, beef & pork roasts, chops, pork sausages and beef broth…eggs, too!

Come discover all our market has to offer. Yeah, you will have to wait for Saturday, but it’ll be here before ya know it. 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

Follow these topics: Local Events, This Week at the Farmer's Market

Farmers Market Recipes Live Music Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

June 2, 2021 Published by: Covington Weekly

Welcome to June, my friends! Wednesday’s almost here and the s for a great lunch? Start with a serving of Kandy’s amazing shrimp and cream cheese rolls. Oh man, that plus a glass of jasmine tea will really get you through the day! While you’re there, get a jar of Jerry’s raw, organic clover honey.

Remember to grab your Double K eggs (those hens have been very busy). Johnny’s mushroom burger is always a great choice for lunch. He also has a fabulous assortment of raw goodies — protein balls, Bhakti balls, and Black Forest Chocolate Cheesecake. Don’t forget your knives and scissors; Dave will be there to sharpen them up.

Jake and the Oldies occupy the gazebo this Saturday morning with lots of great music, getting our morning off to a fine start. Meme’s veggie pancakes will be another great addition to your morning as you stroll around the market grounds investigating all our vendors have to offer.

Our produce tables are beginning to groan with lots of lovely squashes and zucchini. Zucchini fritters are a delicious way to use those lovely veg. The recipe calls for zucchini but yellow squash will work just fine.

Grate 3 medium zucchini (about 3 cups) into a colander, salt and leave for 30 mins or up to an hour to drain in the sink. Then squeeze out extra moisture either by wringing the mixture with your hands and placing in a clean bowl OR by putting into a clean tea towel and wringing it. Mix 2 eggs (James, Jubilee, Double K), grated zucchini, 2 thinly sliced green onions, 1 minced garlic clove, 1 tbsp finely chopped dill (Northshore), 1/2 cup feta (Huckleberry Fred), salt and pepper together in a large mixing bowl. Sprinkle 1/2 cup wholewheat flour plus 1/2 tsp baking powder over the top (around the entire bowl, not in one spot) then mix until just combined but don’t over mix. Heat a small amount of olive oil in frying pan on medium heat. Place a tablespoon of the mixture in the pan and flatten with the back of the spatula. Cook for 3-4 minutes each side until golden and crispy. Transfer to a plate lined with paper towel. Enjoy! Makes a wonderful side dish, snack, or hor d’oeuvre.

That fritter mixture also makes a very nice stuffing for peppers, squash, or squash blossoms which our produce vendors offer. You can “beef” it up, so to speak, by adding chopped shrimp (Mr. Two), ground beef, lamb, or pork (Jubilee) or add another level of flavor by using Jubilee Italian sausage. OR roll the mix into balls instead of patties (you may need a little more flour), then into some breadcrumbs or flour before browning in oil to make excellent “meatballs” to go with Jennifer’s classic tomato sauce and homemade wholewheat sourdough or egg pasta. WOW!

Delicious abounds over at Norma’s table ‘cause you know she has a delightful assortment of goodies from enchilada pie to vegan wraps to chocolatey brownies. Happy Flour has found a way to twist zucchini into a pastry with their Zucchini Feta Danish. They’ll have peach and strawberry danish as well.

Strawberry Kefir is always a treat and you’ll be able to get that from Succotash Ferments for the next few weeks. Now that you can enjoy the outdoors more, be sure to stop by Serenity Lane. Talk to Judy and Gerard about their skin care products to help you keep a healthy glow.

Our Covington Farmers’ Market is certainly special. 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

Follow these topics: Farmers Market Recipes, Live Music, Local Events, This Week at the Farmer's Market

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

This Week at the Farmer’s Market with Charlene LeJeune

May 26, 2021 Published by: Covington Weekly

It’s Tuesday again, my friends, right on time! Time to start thinking about a lovely day at the market tomorrow and a wonderful lunch. Feast on an old favorite from Kandy – lemongrass infused chicken on a bed of noodles and lettuce. Yum! She also offers her pan seared salmon on a bed of noodles or shredded cabbage salad. It’s best to order that ahead (225-329-6470). Then over to Bhakti Farms for one of his amazing vegan burgers, Curry Bowl or Bhakti Bowl. And pick up some of Johnny’s Cajun Spice. You’ll need it for a recipe. I hope you brought your scissors and knives ‘cause Dave will be there with his sharpener.

Kristen will be there with lots of eggs. Brighten up your morning with a simple egg frittata. Slice or chop one onion and sauté it in 1 tbsp butter. Add 1/2 green pepper, chopped, turn up the heat a bit and cook for a couple minutes. Whisk up about 6 eggs with a splash of milk (almond milk will work as well) with a dash or two of Johnny’s Cajun Spice. Before adding the eggs to the pan, toss in a handful of chopped chard or spinach and let it wilt. Now, you can pour in the eggs and top with feta cheese (geez, I hope you picked up some from Huckleberry Fred’s on Saturday.) Bake in a 375F oven for 20-25 min till the eggs are set and not jiggly. You’ll enjoy having an Organic Pineapple Ginger (coconut sugar) Bucha or and Organic fresh Goumi berry Tepache with your meal.

Tuesday may sneak up on us but Saturday never will. And this Saturday, we are welcoming a newcomer to the gazebo, Darrell Galatia. So take advantage of the gorgeous weather and the fabulous music with a stroll around the market.

Never one to just make plain ole jams and jellies, Althee has got a lot of real winners on her table, from her Goumi Berry jelly to Elderberry Jelly to Persimmon to Scuppernong jelly. I know. That was my first thought. What in the world is a scuppernong? Turns out it is the oldest muscadine cultivar around, looking like a large white grape. Tessier Gourmet doesn’t hide behind the plain, either, with prepared dishes such as Smothered Chicken, Brisket in Red Wine Sauce, and Mushrooms in Parmesan Cream.

Six Acres has a remarkable assortment of microgreens like China Rose Radish and Genovese Basil. Just think how that would taste garnishing a plate of Tessier’s Smothered Chicken, mmm. They also have quail eggs and egg scissors. (Yeah, you read that right.) Well, of course I asked and the egg scissors are specially made to crack a quail egg. These petite little orbs are so delicate that if you cracked them like a regular egg you really run the risk of egg shells in your omelet.

So, I’m over at our new vendors the gator meat people, Gina & Andy, and I overhear a recipe for grilling gator meat. Don’t worry…I got it. First, you’ll need a trip over to Bhakti Farms ‘cause you’ll need some of Johnny’s Cajun seasoning (or you can use an inferior store brand). Simply sprinkle over your gator meat and let it marinate in the fridge for about an hour. Then (on soaked skewers) build your “kebabs” alternating the gator with sausage from Jubilee (smoked or green onion) and pineapple (sorry, you’ll have to get that from the store). Then pop the gatorbabs onto the grill. How easy is that? You could easily add or substitute yellow squash or zucchini (Sam or Vince) or those cute mini white squashes Nick has or mushrooms from James.

If you didn’t get feta or goat cheese from Huckleberry Fred’s last week, pick some up. I find it very useful in many recipes especially over sliced squash or zucchini (Nick, Vince, Sam). Simply slice your squash of choice, toss with a bit of olive oil and season your your favorite blend. Then place on a cookie sheet into a 400F oven for 15 to 20 min until desired doneness. Enjoy! But you won’t be able to enjoy it if you sleep in, right? 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

Follow these topics: Local Events, Shop Local, This Week at the Farmer's Market

Farmers Market Recipes Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

May 19, 2021 Published by: Covington Weekly

It’s a tad on the damp side today and possibly tomorrow as well, my friends! Although, who knows, we’ve had rainy weather forecast only to see sunshine the day long. No worries though, just pull out your pirogue and head on over. Have we got lunch for you! First stop is Double K for eggs, of course. Then, Abeer has a tasty Eggplant Moussaka waiting for you. Yum! She also has (each week) chicken rolls —delicious all on their own but get some tzatziki or humus to dip it in! One of Kandy’s salads are just the thing to chase away the dreariness of the day and her shrimp & cream cheese rolls have been known to ease the pain of the tax collector. Regardless of your decision, a cup of her jasmine tea will make it right. Get it unsweetened and use some of Jerry’s sweet clover honey to sweeten.

Mignon is introducing an Organic Pineapple Ginger Tepache which is a fermented beverage made from the peel and the rind of pineapples, and is sweetened with coconut sugar, seasoned with powdered cinnamon, and served cold. Sounds absolutely exotic, doesn’t it? She is also preparing an Organic Goumi Berry tepache or kombucha. These berries are totally delicious, a little tart/a little sweet using one of the highest lycopene bearing foods on planet (it’s reputed to fight heart disease and cancer.)

Ya can’t go wrong on a Saturday morning with Cassie Krebs’s music flowing from the gazebo. So grab your coffee from the pavilion and find some breakfast before you start shopping. Meme’s veggie pancakes are the absolute bomb for breakfast. So tasty. Norma Jean’s quiche slices are another fabulous choice but you may prefer a serving of her enchilada pie. At Bear Creek Road, Jennifer is preparing Chocolate Pudding S’Mores Pie (I know; can you stand the wait?) and a whiskey glazed Sausage Biscuit filled with spinach, onions, and Swiss cheese. Happy Flour is planning on using seasonal fruits and veggies to create peach, strawberry, or zucchini & feta danish pastries. How lovely!

The peaches are especially flavorful this year and Barbara has plenty. Blueberries are plentiful, too, with both White Oak Fields and Johnadale’s having some. You’ll also find strawberries Johnadale’s but I’m not sure how much longer. James has oodles of his gourmet mushrooms — shiitake, lions mane, oyster…

Of course, what’s a Farmers’ Market without veggies. The spring/summer veggies are gorgeous from the golden zucchini, yellow squash, turmeric, snow peas, and squash blossoms on Sam’s tables to the cucumbers, zucchini, squash, broccoli and cauliflower on Vince’s table, to the magnificent green beans, fennel, kale, salad blends, and garlic flowers Nick has available to the flavorful celery and butter crunch lettuces and herbs at Northshore Greens. Naturally, I had to find a recipe.

You’ll need 2 cups cooked pasta of choice + 3/4 cup pasta water, 2 tbsp Mauthe’s butter, 2 zucchini (Sam has golden zukes; Vince has green), sliced on a diagonal, 1-2 garlic flowers, broken up (or use 2 cloves of minced garlic), 1/4 cup parmegiano reggiano + more for garnish (I’d probably substitute Huckleberry Fred’s Garlic or Garden Herb. The nice thing about their blends is that you can scrape a fork across the top and the cheese will crumble over your dish. Beautiful!), 1/2 lemon, juiced, 5 squash blossoms (Sam), stems & pistils removed, petals left whole, salt & pepper.

First, cook the pasta of your choice and drain, keeping about 3/4 cup of the pasta water. In a large sauté pan, melt the butter. Then, add the zucchini and garlic flower and cook for a couple minutes. Add the pasta water and pasta. Cook (stirring constantly) until the sauce thickens, maybe 2-3 minutes more. Add the cheese and lemon juice, salt and pepper. Serve in two shallow bowls topped with the squash blossoms and more cheese. Voila! Farmer’s Pasta! A slice of sourdough (Happy Flour, Bear Creek Road) would be the icing on the cake for this meal.

So no matter what you’re in the “market” for, be it raw honey (Blood River, Nick), cookies (Vincent & Mauricio), cultured foods (Cameron), fermented foods (Succotash Ferments), duck meat (Ross), shrimp (Mr. Two), Jubilee Farm’s meats, pies and jams (Althee), microgreens (Six Acres), pickled veggies from Stacey, or pet snacks (Tiger Bait)—it’s here waiting for you! Food, friends, and a great time. Hope to see you there!

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

The Covington Farmers’ Market is open each Wednesday, rain or shine, from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire and every Saturday from 8a.m. to 12p.m. on the side lawn of the Covington Police Station, 609 N. Columbia St. Call (985) 892-1873 for information or visit www.covingtonfarmersmarket.org

Follow these topics: Farmers Market Recipes, Local Events, This Week at the Farmer's Market

This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

May 11, 2021 Published by: Covington Weekly

Good morning, faithful friends! Wednesday is just a whisper away…are you prepared for delicious? Abeer will have Ouzi this week, that delightful “pie” of filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts. Sooo good! She’ll have tabouli as well as hummus and tzatziki! Kandy’s salads are truly delicious as well as healthy and refreshing! My fave is her lemongrass infused chicken and noodle salad but the shredded cabbage with shrimp is another tasty one (very flavorful!)

Bhakti Farms’s chickpea salad with chickpeas (naturally), tomatoes, red onion, parsley, and seasonings is a tasty way to add protein to a vegan diet. In fact, Johnny and Carolyn have many dishes that will delight the vegan palate! And you can’t beat the Bhakti or Protein Balls! Remember to pick up your eggs from Double K. Don’t be dismayed if you don’t see Jerry at the market; you can get his raw clover honey through Kandy.

Sunny Saturday morning brings the Jayna Morgan Duo into the gazebo with their toe-tappin’ tunes! So grab your coffee or tea from the pavilion and take a stroll. Well, the spring veggies are really starting to kick in. Nick has gorgeous fennel plus kale, sweet potatoes, a salad blend and fizzy mustard. Zucchini and yellow squash and sprouts are headlining over at Sam’s Sprouts while cabbage, broccoli, cauliflower, are still in abundance on Vince’s table. Northshore Greens will be here for another few weeks with really crunchy, flavorful celery and lettuces plus herbs galore (fresh and dried).

Barbara Cleckler is back with vine-ripe tomatoes and oh-so-sweet, tasty peaches! White Oak Fields is back with their sweet blueberries. There are plenty of strawberries still at Johnadale’s along with plump, delicious blueberries. Microgreens abound at Six Acres and they make a lovely addition to sandwiches or salads.

Ross from Backwater Duck Farms has Leg of Duck Confit. You can find the recipe for this on his website: www.backwaterduckfarm.com You’ll want to pick up a couple of pounds of shrimp from Mr. Two for this easy Roasted Parmesan Garlic Shrimp recipe. First make a marinade with 4 tbs olive oil,
4 minced or pressed garlic cloves, 1/2 tsp. dried oregano, 1/2 tsp. dried basil, Kosher
salt, black pepper, & lemon zest of one lemon. Toss your peeled shrimp in the marinade. Cover and marinate in the fridge for 1-3 hours. Sprinkle with 1/2 cup shredded Parmesan (or just leave ’em plain). Roast at 400F for about 8 minutes, until shrimp are pink and perfect. Garnish with chopped parsley and dig in. Doesn’t that sound amazing?!

More amazing stuff comes when you visit Succotash Ferments. Nancy has raw krauts available as well as probiotic-rich strawberry milk kefir and kombucha. Samantha’s Naturally Well Elderberry Syrup is the best thing to have in your spring/summer arsenal. Keeps your immune system boosted to fight off allergies and more. My grandkids love to have Stacy’s Pickled Baby Corn in the fridge for snacking. Not a fan of baby corn? Then check into her selection of other pickled veggies and also sweet jams.

These aren’t the only things you’ll find at our market. You’ll find the freshness and variety that our vendors offer that is very inviting. And you are invited to enjoy it with 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

Follow these topics: This Week at the Farmer's Market

Healthy Living Local Events

Spring Into Health at the Covington Farmer’s Market

May 5, 2021 Published by: Covington Weekly

Join representatives of St. Tammany Health System and Spring Into Health at the Saturday Covington Farmer’s Market (609 N. Columbia Street). Erlinda Nye will lead a Tai Chi Session beginning at 8am to be followed by a 9am tour of the Farmer’s Market for Cancer fighting foods and nutrients provided by Registered Dietician, Ashley Eusea. We’re also hosting a FREE skin cancer screening opportunity provided by Board Certified Dermatologist, Dr. Brianna McDaniel, who will be available from 8am -10am. This event is open to the public and free for participants. For more information, please contact Anne Pablovich at apablovich@stph.org.

Event by St. Tammany Health System
Covington La Farmer’s Market
Saturday, May 15, 2021 at 8 AM CDT – 10 AM CDT
70–84°F Chance of Thunderstorms
Price: Free · Duration: 2 hr

The heartbeat of its community, St. Tammany Health System cares for patients and families with excellence, compassion and teamwork. It is recognized for quality, safety and service excellence by CareChex, Leapfrog, Healthgrades, Hospital Compare, Women’s Choice and US News & World Report. St. Tammany Parish Hospital Service District No. 1 and Ochsner Health work together in partnership to improve the community’s health and quality of life. Together, west St. Tammany’s top two independent health leaders represent the most complete system of care, aligning behind the common goals of improving access, expanding specialty care and making care affordable. Under their agreement, each retains its autonomy; neither manages nor owns the other. Self-supporting, not-for-profit STHS is A+ rated by Fitch and receives no tax funding. More at StTammany.health

Follow these topics: Healthy Living, Local Events

This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

May 5, 2021 Published by: Covington Weekly

Wednesday is here with lively music from our market musicians and great food from our vendors. Abeer is back this week with a delightful selection of foods from Quinoa Salad to Ouzi to Eggplant Moussaka and she’ll even have your favorites like hummus and tzatziki and baklava! Those hardworking Double K hens are busy producing some of the tastiest little orbs around. Beet and black bean burger, need I say more. Oh my, such a delicious little veggie burger topped with Sam’s Sprouts, avocado, Johnny’s special sauce!

Is there anything more satisfying than Kandy’s shrimp and cream cheese rolls? Well, yea, the lemongrass infused chicken salad. Eddie tells me that he should be back in another 2 weeks. Keep your fingers crossed. You can still get some of Jerry’s sweet, raw, clover honey at Kandy’s table. Bring your knives and scissors to have them professionally sharpened by Dave. Mignon tells me that she is bringing back her famous Abita Chic coffee substitute and all around super brew.

Saturday will be hoppin’ and boppin’ with the music of Crispin Schroeder poppin’ from the gazebo. Why not start off the day with a hot cuppa coffee or iced tea and a lovely smile from Kayleigh? Then get out your grocery list… Six Day Acres is new to our market with a plethora of microgreens. Check ‘em out! Huckleberry Fred’s is out each week with lovely goat cheese blends and goat milk as well. I love their blends as they are so easy to crumble on a salad or add to my bone broths (Jubilee Farms) or just spread over a tasty piece of toast (our artisan bakers are fabulous!).

Here’s a lovely mushroom pasta recipe I came across. You’ll need a container of shiitakes from James, a bundle of fizzy mustard, heirloom kale (Nick) or some New Zealand spinach plus fresh thyme and oregano (1/4 cup) from Northshore Greens, 1 tbsp lemon juice, 2 tbsp olive oil, 1/4 cup grated Parmesan and 3-4 oz goat cheese from Huckleberry Fred (I’d go with either the Garden Herb or Garlic) and 8 oz pasta (Jennifer may have some). Cook the pasta in heavily salted boiling water until al dente. Drain the pasta and save out 1/4 cup pasta water. While you’re waiting, clean the mushrooms, then slice them. Chop the herbs. In a sauté pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of kosher salt together for about 5 minutes, stirring occasionally. When mushrooms are cooked, reduce heat to low, add lemon juice, greens and few more pinches of kosher salt. (Sounds like a lot of salt but it needs it) Cook for about 2 minutes until greens are wilted but bright green. Add the Parmesan cheese and pasta water and stir until cheese is melted. Toss the drained pasta into the mushrooms. Add fresh ground black pepper and kosher salt to taste. Use your fingers to break off crumbles of the goat cheese and add it to the pasta—YUM-EE! And so easy!

James has such a wonderful selection of mushrooms and you can easily do a sauté with any of them. Start with a little Mauthe’s butter (cause ya can’t get better). Throw in a little salt, pepper, and sliced ‘shrooms and, when they’re almost done, add some greens. Nick’s table is filled with heirloom Swiss chard, Frizzy Mustard, or heirloom kale mix. Northshore Greens boasts spinach and fancy New Zealand spinach plus you can get fresh herbs from them as well (talk about flavor!) Perfect as a main dish or as a side for some grilled Jubilee pork chops.

We’ve got plenty of strawberries and last week, Johnadale’s had sweet blueberries! Barbara Cleckler is back this week, along with her lovely assistant, Sandra, and I know there will be PEACHES! Knowing Barbara, she will also have some whoppin’ fat tomatoes!

As for meats, we have you covered! Ross has duck meat each week (which would really taste good with the above recipes). Jubilee Farms offers pork, beef, lamb, and their incredible sausages. Credo Farms is there (usually on 2nd and 4th weeks) with chicken and Mr. Two’s shrimp can’t be beat. NOW we have the Angry Alligator with (you guessed it!) alligator meat — oh my! I’ll definitely have to find some recipes for that!

You’ll find wonderful wraps at Norma Jean’s table plus her special soups. She also creates an exquisite roasted red pepper enchilada packed with flavor and marvelous quiches. Lots of goodness at Tessier Gourmet with Eggplant Parmesan or maybe even Smothered Okra & Tomatoes or Cajun Meatballs. Bhakti Farms’ veggie sandwich is packed with carrots, avocado, Sam’s sprouts and Johnny ’s special sauce, all crammed on one of Dave’s Killer Buns.

There’s so much to check out at our market. Hope to see you there!

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

The Covington Farmers’ Market is open each Wednesday, rain or shine, from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire and every Saturday from 8a.m. to 12p.m. on the side lawn of the Covington Police Station, 609 N. Columbia St. Call (985) 892-1873 for information or visit www.covingtonfarmersmarket.org

Follow these topics: This Week at the Farmer's Market

This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

April 28, 2021 Published by: Covington Weekly

Gray skies are gonna clear up, put on a happy face, friends! We may see more gray than blue over the week, but all I’m gonna see is blue! And sunshine! And the tastiest kind of sunshine is laid by those hard-working Double K hens. Can you imagine a day without ‘em?

Seasoned with love and beautifully seared, Kandy’s salmon salad is quickly becoming a market favorite. She serves it on a bed of shredded cabbage, red onion, carrots, cilantro, coriander, mint or over rice noodles. She’ll have several on hand but if you want to ensure you get one of these delightful salads, pre-order at 225-329-6470. No worries, she will have shredded cabbage and shrimp salad and lemongrass chicken salad. Kandy is also selling Jerry’s raw clover honey. This week there will definitely be some creamed cinnamon honey —extraordinary!

You’ll find all kinds of vegan salads and burgers at Bhakti Farms. Johnny delectably grills portabella mushroom before placing it on a bun under a covering of Sam’s sprouts and avocado and secret sauce. Grab a few of Johnny’s Bhakti Balls (lil chocolate delights) for a little afternoon snack. Boost your immune and treat your tastebuds at the same time with one of Mignon’s fabulous fizzes — Pineapple Ginger Coco-bucha Fizz or Multi-floral Probiotic Fizz. Mignon also hand crafts candles from locally sourced beeswax.

Need your knives sharpened? Tools? Scissors? Yes! Yes! Yes! then get out to the market, cause Dave and his son Ben are set up ready to go. Getting your tools professionally sharpened is soooo much better than that little hand sharpener in the kitchen drawer. Sometimes they just need a lot more love.

The Steve Anderson Band is looking forward to not singing in the rain (which is the general sentiment around the market) and we are looking forward to listening to their happy tunes drifting from the gazebo. A stroll to the street side of the gazebo will bring you to Meme’s famous veggie pancakes, a treat tasty enough to drag you from your slumber.

Northshore Greens has New Zealand spinach but no worries, mate, they are not grown down under but right here in our own backyard (theirs, not mine). Becky has plenty of regular spinach, celery, and herbs, too. Carrots, kale, butter crunch or red oak lettuce, and beautiful, delicious rainbow chard, that’s what Nick’s table is made of! And you still find sweet potatoes there.

Strawberries are back at Faust Farms and we may even start to see some blueberries making an appearance around the market. Faust had Brussels sprouts this past week but probably not for much longer. You’ll find broccoli, cauliflower, beets and more at Vince’s table but I think we’ve seen the last of the citrus.

So thankful for Samantha’s Elderberry Syrup at this time of year when all seems blanketed in yellow green “dust”. Brioche Buns and Apple Cinnamon Muffins will not help your allergies but they will be calling your name at Bear Creek Road and Norma is making some of her amazing wraps, complete with carrots, avocado, and Sam’s sprouts. Brownies, too! Jalapeño and Cheddar Sourdough is a new addition to the Happy Flour lineup as well as apple strudel pastries.

Of course, this isn’t all we have to offer. Serenity Lane offers a lovely selection of skin care products that do marvelous things for your skin. Their CBD blends are top notch and you won’t find a better liniment than their Grandpa’s Liniment! There are wild and free yard eggs, sweet raw honey, a plethora of jams and jellies and pickled veggies. There’s laughter and excitement and Kayleigh and Ed serving coffee in the pavilion. How can you think 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

Follow these topics: This Week at the Farmer's Market

CPD Updates Local News

Covington Police Department Promotions

April 21, 2021 Published by: Covington Weekly

The Covington Police Department is excited to announce the promotion of two officers.
The first officer is Sergeant Lance Benjamin who today was promoted to the rank of Lieutenant. Lieutenant Benjamin has been with our agency since 2014 and has proven to be a leader not only in our department but also in our community!
The second officer is Officer Joshua Craddock who was promoted to the rank of Sergeant. Sergeant Craddock has been with our agency since 2017 and has been a valuable resource for our agency since his hire. Sergeant Craddock is often known as one of the most dependable employees at our agency!
Please join us in congratulating Lieutenant Benjamin and Sergeant Craddock on their promotions!

The Covington Police Department is open 24 hours, 7 days a week. For police assistance, call 985-892-8500. For emergencies, dial 911. CPD is located on the 600 block of Columbia Street (home to the Saturday Covington Farmer’s Market). Follow Covington, LA Police Department on Facebook.

Follow these topics: CPD Updates, Local News

Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market

April 8, 2021 Published by: Covington Weekly

Saturday, sweet Saturday, marches in to the lively tunes of the Steve Anderson Band springing from the gazebo. Early is the best time to be at the market to get the best selection of veggies. Right now, cauliflower, cabbages, lettuces and other greens, are still to be had at our market but soon we should see the appearance of beans and squashes. I love this time of year!

Mauthe’s offers the finest in cow’s milk from their whole milk to chocolate milk to buttermilk. Their yogurt is wonderfully creamy and tasty just plain. But if you need a little extra flavor, I like to add a spoon or two of Althee’s amazing jams or jellies. I’ve also used Mauricio’s vegan divinity (ginger or chocolate) crumbled into my yogurt. Yum! Huckleberry Fred is back to every week, bringing goat milk and specially blended goat cheeses. These cheese blends are beautifully created to spread nicely on breads, or scrape with a fork to add to salads. I’ve even added it to my egg salad for a deliciously different taste.

You’ll enjoy Stacey’s wonderful pickled creations but did you know she also has some wonderfully creative jams like, spiced pear pepper jelly, apple pie jelly, lemon ginger marmalade and some old favorites like, peach and strawberry preserves, and blackberry jam? Our favorite is the pickled baby corn.

Credo Farms should be out this week with fragrant soaps, eggs, and pasture raised chicken. You’ll find her right next to James and the fantastic fungi (aka, mushrooms). Don’t forget Sam has a lovely selection of sprouts (which you can also enjoy when you get one of Norma Jean’s wraps or Bhakti Farms sandwiches). Fresh juices from Amanda are just the ticket to brighten your morning and the weather makes her fruity popsicles even more enjoyable.

That Black Garlic & Black Sesame bread Happy Flour has introduced is a big hit! But if that doesn’t appeal, perhaps the Cinnamon Raisin Loaf or Einkorn Sourdough or Spelt, Flax Seed, & Honey Sourdough will be just the thing. They will be there all morning, just like all our vendors. We hope you 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

Follow these topics: Local Events, This Week at the Farmer's Market

City Updates Local News

Update from Councilman Mark Verret – CPD Update, Sewer & Road Improvements

February 2, 2021 Published by: Covington Weekly

This update is from Covington City Councilman Mark Verret, District E:

Largely due to the efforts at increasing police pay, I am pleased to report that we have six new recruits who have undergone training at the Police Academy and three newly hired, experienced officers with updated Field Training. It is unbelievable that we have been so severely understaffed for so long. As can easily be seen on a daily basis, we need a fully staffed department as we seek increased compliance with speeding, running stop signs, etc., in addition to daily patrol duties of responding to calls. We will have five officers on duty along with a fully staffed traffic division. Thank you all for your support of our initiative in this regard. Here are our new recruits “enjoying” training…

As we continue to move forward, I would also like to address the continuing deplorable condition of our city streets. Unfortunately, many of our streets in downtown and especially in Old Covington are in pretty bad shape. Most of this is caused by sewer point repairs. Unlike many other nearby municipalities, many of our potholes are the result of actually fixing the broken lines.

The aging sewer lines of Covington have suffered for far too long with many leaks. On a sunny day, our waste water treatment plant receives and treats about 1,000,000 gallons of waste water and on a rainy day, we receive about 9,000,000 gallons of waste water.

For the past few years, we have been focused on repairing these breaks in the line. In many cases, the “patches” you drive over are the result of an in-depth excavation and pipe repair. After the breaks are repaired, a synthetic lining is inserted into each of the old pipes, giving us an “almost new” pipe. There has been a directed effort at repairing these sewer lines across the city. But our streets are in desperate need of repair as well. As we move forward, I will continue to fight for increased budgeting for the actual street repairs. You may have heard and I am pleased to report that we were able to get funding to repair Boston Street.

In our December 8th City Council meeting, we passed a resolution giving Mayor Johnson the authority to execute a cooperative endeavor agreement with the Louisiana Department of Treasury and the State of Louisiana for a Line Item Appropriation in Act 45 of the 2020 Second Extraordinary Legislative Session for Roadway Improvements which secured a $500,000.00 grant to resurface Boston Street from Jefferson Avenue to Lee Lane.

If you should encounter an unusually bad pothole, please notify our Public Works Department at (985) 898-4700.

The City of Covington Public Works Department is responsible for maintenance and improvements for the city’s entire infrastructure. This includes sewer plant operations, sewage collection system, water wells, lift stations, traffic signs, drainage and city streets.

The Public Works Department is committed to the following goals:

To provide prompt, courteous and professional customer service to the community
To improve the quality of life within the community
To strive for high standards in organizational productivity and efficiency
To keep all city infrastructure maintained at the highest level possible to provide effective and safe use

For after-hours sewer or water emergencies:
Call (985) 898-4700 (24 hours/7 days a week)

Non-Emergency Service Requests:
Phone Requests:  (985) 898-4700
Fax Requests:      (985) 898-4729
Email Requests:   publicworks@covla.com

If you are emailing the Dept. of Public Works about a utility (water pressure or sewer backup) issue or a street issue that cannot wait until the next business day, please call their office number at (985) 898-4700. This number is answered 24/7 regardless if it is after normal business hours, weekends or holidays.

Although we encounter setbacks from time to time, together we’ll keep moving forward to advance our position with measured progress.

Mark W. Verret
Councilman, District E
mverret@covla.com

Follow these topics: City Updates, Local News

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