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Local Events

Jimmy Robinson & Lily Kiara Live at St. John’s Coffeehouse This Saturday

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Jimmy Robinson and Lily Kiara perform at St. John’s Coffeehouse this Saturday, July 23, 2016.  Show begins at 7:30 PM, have some coffee, dessert or a sandwich and enjoy excellent live music.

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Local Events

St. John’s Features an Acoustic Afternoon With Timothy Gates Sunday, June 12, 2016

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Enjoy some mellow acoustic music at St. John’s Coffeehouse in Historic Downtown Covington.  Timothy Gates plays an acoustic set from 3 p.m. to 6 p.m.  Have a coffee, drinks, sandwich and dessert while listening to live music.     

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Farmers Market Recipes

Farmer’s Market Recipe: Meyer Lemon-Ginger Spice Bread with Glaze

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Lemons are in season, which means we have been making lots of lemon treats! This bread is a great dessert or breakfast bread, served cold or toasted. Pick up some fresh sweet Meyer lemons at the Covington Farmer’s Market Saturday and try it out!

686px-Meyer-lemon-ripeIngredients (makes 8 – 9 servings):

1 1/2 cup all purpose flour or substitute

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon baking powder

1 cup raw sugar

peel of 1 lemon, grated

Lemon Breadabout 1 tablespoon fresh grated ginger

1/3 cup buttermilk

2 large eggs, beaten

1/2 cup unsalted butter, melted

juice of 1 large lemon

1/2 teaspoon vanilla extract

Lemon Glaze:

Juice of 1 large lemon

1/2 cup of confectioners sugar
(or as much needed to dissolve in lemon juice)


Preheat oven to 350 degrees.

Grease a 9×5 inch loaf pan with a little butter and powder with flour. Knock out excess.

Whisk flour, salt, cinnamon, nutmeg and baking powder together in a large mixing bowl. Set aside.

In a small bowl or cup, grind a tablespoon of the sugar into the grated ginger and lemon. When evenly mixed, sprinkle into dry ingredients with the rest of the sugar and stir well.

Whisk the eggs into the buttermilk and add the melted butter, lemon juice and vanilla extract. Mix well, and add into the dry ingredients. Stir until all flour is wet.

Scrape the batter into the pan and bake in the middle of the oven, about 45 – 50 minutes or until top is golden and an inserted toothpick comes out clean.

While the bread is baking, stir the confectioners sugar into the lemon juice in a measuring cup until mixture is somewhat thick and very sweet!

When bread is done, poke holes throughout it and baste with glaze. Let cool completely before removing from pan, and enjoy!

Local Events Shop Local

This Week at the Farmer’s Market by Charlene LeJeune

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Hi, friends and happy Tuesday! Are you ready for Market Day? I am. I’m looking forward to all the delicious meals and usually pick up a few for later in the week. This week, Nanette will be serving a lemony cilantro lentil soup that just begs to be tasted. I suspect it will be a bit chilly tomorrow and a hot, toasty muffaletta will hit the spot.  Spice your lunch up a bit with one of Rebecca’s hot tamales and a touch of avocado salsa. Kandi is serving that delicious chicken porridge once more – a wonderful treat on a nippy day. Frankie always has scrumptious desserts to delight you and Natalie has STRAWBERRIES! I know. They’re not only an earlier variety but sweet as well.

LOLA Deux, LOLA Restaurant's food truck

LOLA Deux, LOLA Restaurant’s food truck

We’ll be sharing our Saturday with the Three Rivers Festival this weekend and we have a triple treat for you! Steve and Elizabeth Nuccio will be in the demo tent sampling and selling their famous muffalettas. Then, on Theard Street, right across from the market, you will find the Lola Deux Food Truck and those fabulous Parmesan Fries! And, wafting from the gazebo will be the lively tunes of the Last Chance Bluegrass Band. WOWEE!

Time just keeps moving on (faster and faster) and Thanksgiving will be here before you know it. See Enten Farms about a nice plump duck for your Thanksgiving holiday meal or Bruce Lambert (Two Kids Farm) for pasture raised turkeys and geese. If you don’t want to do the cooking, see Jeff (Chomper’s BBQ) and make sure you get your smoked turkey and side dishes on order.

Last Chance Bluegrass BandThere are lots of veggies for the perfect side dish, such as green beans (the casserole is the inimitable Thanksgiving dish), sweet potatoes (you’ll have to candy them yourself), merliton or eggplant plus some shrimp (for stuffing, of course), broccoli, cauliflower, carrots, and green onions. For your salad, there are lettuces, arugula, mizuna, mixed greens, shoots, and sprouts. Top them with fabulous dressings from Gina (Bechac) or Nanette. If your family is like ours, dirty rice is a must so don’t forget the ground meat. I’m sure James will have chicken livers for those of you who add them.

Don’t stop there! Mauthe’s New Orleans style cheesecake is the to-die-for-perfect dessert. The only problem is getting it to last until Thanksgiving Day (hmmm…better get two). A taste of one of Jennifer’s pies will convince you that your day will not be complete without a Bear Creek Road pie. Talk to her about what flavors are available.

Soups are a delicious addition to the meal and Norma Jean, Nanette, and Pam (Hot Tamale Mama) have some of the absolute tastiest around! What would your meal be without bread to go with it? Toasted bread, spread with butter or rosemary Skordalia (Vincent and Mauricio) is a great accompaniment to the meal (and even better when it’s already baked.) If you can save a slice or two, warm in the oven and then spread with Althee’s muscadine jelly or plum jam and breakfast is done! Don’t take a chance, order early!

Lion's Mane Mushrooms from Screaming Oaks Mushroom Farm

Lion’s Mane Mushrooms from Screaming Oaks Mushroom Farm

We offer several varieties of mushrooms and choosing which kind can be confusing. Here’s a little hint. Shiitakes have a savory, meaty flavor. Oyster mushrooms have a more subtle nutty taste while the Lion’s Mane is more reminiscent of seafood, especially when cooked. Any of these delicacies will go nicely, gently sautéed in butter or olive oil and tossed into steamed broccoli for an amazing side dish that will have your guests coming back for seconds. Kick the flavor up a notch – 1) simmer in one of Nanette’s lovely sauces, 2) add cream and a tablespoon of my Shrimp on the Barbie seasoning to your sauté and cook until thickened, 3) make a sauce with Robin’s Pepper Jelly by mixing with a little warm water to thin out the jelly and adding to your sauté. Come to think of it, a little pepper jelly sauce would go beautifully with carrots, green beans, cauliflower, cabbage, or sweet potatoes.

I can never report on everything we have to offer at the market. You’ll have to come and see for yourself. We’ll be here as always, with smiles on and a bountiful harvest. We’d love to see you.

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

Local Events Local News Non Profit Spotlight

Fifth Annual West St. Tammany Red Beans ‘n Rice Cookoff To Benefit STOPS

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Fifth Annual West St. Tammany Red Beans & Rice Cookoff - United WayUnited Way presents the Fifth Annual West St. Tammany Red Beans ‘n Rice Cook-off, Monday, July 28. The event is $8 per person for all-you-can-eat red beans and rice plus dessert (drinks available for additional charge). Judging and awards will be held at 1 p.m. Teams may enter for $75 and sponsorships are available.

This year the event will be held at the STP School Board Building at 321 N. Theard St. in Covington. Drive-thru will be available at the 100 Block of East 24th St.

The event is also presented by St. Tammany Fire Districts No. 4 and No. 12, and the St. Tammany Parish Dept. of Fire Services. Proceeds benefit the St. Tammany Suicide Prevention Support Program (STOPS).

For more information on entering a team or becoming a sponsor, contact Jamene Dahmer at 985-778-0815 or, Chief Hines at 985-249-5723 or Chief Tassin at 985-626-8671.