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Farmers Market Recipes

Farmer’s Market Recipe: Quick and Easy Roasted Ratatouille (that doesn’t feed an army)

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Fresh recipes inspired by local ingredients by Chelsea Cochrane

Ratatouille is one of those classic early fall dishes because it uses so many of the end-of-the-season fresh veggies that we’re not quite sure what to do with now. It’s really a bit of a kitchen sink stew, usually consisting of eggplant, zucchini, tomatoes and peppers. Feel free to add other veggies such as yellow squash or patty pan.

There are two down sides to ratatouille in my opinion: it takes an afternoon to make and is WAY too much food for two people. Sure you can re-invent it as a side or main course, serve it over orzo, rice, noodles, even quinoa (it’s delicious!) but after day three even the best dishes get tiring. Not to mention if you want an even sear on your veggies you’ll end up sauteing them in batches, which can take up the better part of a day pretty quickly.

Never fear, your oven is here! You can get a nice brown on those veggies in a fraction of the time by roasting them in the oven. Plus you get the added bonus of all your veggies cooking together and sharing their delicious flavor juices. Yum.

there’s something magical about roasted tomatoes and garlic

Note: roasted eggplant can get bitter! The trick is to toss sliced eggplant with salt in a colander and let sit for 15 – 20 minutes, then rinse and strain it out. Don’t skip this step! The salt helps to pull the bitterness out of the skin so you can leave it on and keep the benefits of its color and texture.

So here’s a quick(er) Ratatouille for Two recipe. You can always double it for more people, or freeze some for a future meal. Enjoy!


Asian eggplant and black bell peppers from Nick at

1 medium yellow onion, sliced in 1/4 inch half-moons
1/2 pound bell pepper, red or yellow (or black, like these delicious peppers from sliced about 1/4 inch strips
1 pound eggplant, sliced 1/4 inch half-moons (Asian varieties seem to work best for this, and are still plentiful at the Market!)
1 medium zucchini, sliced 1/4 inch half-moons
4 medium tomatoes, cubed
6 – 8 cloves garlic, crushed
1/4 cup fresh thinly sliced basil (or 2 Tbs basil pesto) plus 2 more tablespoons for serving
1 tablespoon rosemary
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon dark chili powder
2 teaspoons sea salt
1 teaspoon black pepper
about 1/4 cup low-flavor cooking oil
1/2 cup vegetable stock
1 bay leaf
Optional: 1 15oz can of stewed or diced tomatoes


  • Toss sliced eggplant with salt in a colander and let sit for 15 – 20 minutes, or up to an hour. Rinse well, strain juices and pat dry.
  • Preheat oven to 400 degrees. Apply parchment paper over a 12×16 sheet pan.
  • In a large bowl, mix all ingredients except vegetable stock and bay leaf. Use enough oil to coat veggies. Toss until well combined. Spread evenly on sheet pan.
  • Cook 15 minutes and toss for even roasting. Continue cooking for an additional 10 – 15 minutes until veggies begin to brown. Remove from oven and let sit for a minute.
  • Combine in large pot with stock & bay leaf over medium heat. If you’d like a more tomato-y stew, you can add a 15oz can of stewed or diced tomatoes.
  • Cook just long enough for everything to meld together and be evenly heated, about 5 minutes. Stir in remaining fresh basil or serve on top.
Farmers Market Recipes

Farmer’s Market Recipe: Easy Homemade Hot Sauce

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Recipes inspired by fresh ingredients found at the Covington Farmer’s Market by Chelsea Cochrane

Louisianaians cherish their hot sauces. Everyone has their favorite – some of us even carry it around with us. On the list of necessary condiments, hot sauce comes right after salt and pepper.

Peppers from at the Saturday Covington Farmers Market

The good news for us is that hot peppers grown in abundance in our climate. Cayenne, scotch bonnet and tobasco peppers are some favorites. Add one (1) to any dish and you will know it’s there. This means that if you buy a bunch from the market, or have them growing in your garden, you are left to figure out what else to do with them.

Wonder no more with this easy and delicious homemade hot sauce recipe! You can adjust this recipe depending on how many peppers you have and how spicy or savory you want it to be by adjusting your hot pepper/sweet pepper/garlic ratios. Any hot pepper will do – the redder, the better. I used a blend of scotch bonnets, tobasco peppers, banana peppers and a red bell pepper. The yellow of the banana peppers brightened into a nice orange when I blended it up. Just cut the stems off your hot peppers and leave the star tops on for extra smoky flavor.

Note: seriously, use caution when dealing with hot peppers. Use gloves or wash hands immediately with cold water when handling. DO NOT touch your eyes, face, or any other sensitive areas. Cooking peppers can be a very cleansing experience, especially for your sinus cavities. Breathe with caution.


  • 1 1/2 lb hot peppers of your choosing, whole
  • 1/2 lb small sweet peppers, halved
  • 6 – 8 cloves garlic, halved
  • 2 teaspoons salt
  • 1 bay leaf
  • 2 cups of filtered water
  • 1/3 cup of apple cider vinegar (or white vinegar)
  • 1 teaspoon honey (optional)


  1. Add peppers, garlic, salt, bay leaf and water to a pot and simmer on medium until peppers are soft and air is spicy (you’ll know what I mean).
  2. Allow to cool and blend in a blender (bullet blender works best) with vinegar until smooth. You may need to add more water. This mix will thicken in the fridge, so remember that for your consistency.
  3. Taste for salt. You may want to add a little local honey to cut the tang. It won’t make it sweet – if anything it adds some savory notes.
  4. Pour in clean jar(s) and seal air-tight. Allow flavors to meld for 3 – 5 days before use for best results. Keeps refrigerated for 2 – 3 week. You can also freeze or can this sauce to have year-round!

Notes: this hot sauce will separate over time. Just give it a shake before using. If it really bothers you, you can add 1/2 teaspoon xanthan gum during blending to emulsify the sauce.

Want the real deal? Try lacto-fermenting your peppers instead! Follow the procedure here in our Lacto-Fermentation Recipe and skip the cooking – just ferment and blend! This is a more traditional hot sauce – it should still be refrigerated, but will keep several months.

Farmers Market Recipes Flora of Covington

Farmers Market Recipe: Pan-Fried Chanterelle Mushrooms

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

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

Another great cast iron skillet recipe!

Pan-Fried Chanterelle Mushrooms


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


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

According to the USDA National Nutrient Database for Standard Reference:

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

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Mixed Greens Salad with Orange Vinaigrette

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market essay writing about education system autumn break essay viagra en mano valencia cheap critical analysis essay editing sites for phd cialis south gate farmacias donde venden viagra china thesis statement multivitamin on accutane reddit here here get link average age man uses viagra paxil for menopause critical thinking new york times geometry in daily life essay guidelines for writing an advocacy essay is freedom good or bad essay lamictal and upset stomach how to start a response essay spondylolisthesis and chiropractic treatment examples of best college essays master thesis opportunities germany free essay taming of the shrew Ingredients –

Mixed Greens Salad with Orange VinaigretteVinaigrette:
Juice & zest from 1 large orange
1/2 cup extra virgin olive oil
2 tbs balsamic vinaigrette
1 tbs minced garlic
1 tbs crushed red pepper
fresh rosemary & fennel
dash of sea salt

6 cups fresh mixed greens
1 orange, peeled and segmented

Cooking Instructions:

Make your own salad dressing and take your salads to the next level! This vinaigrette combines fresh local oranges with complimentary herbs rosemary & fennel for a delightful flavor combination.

Mix all ingredients for vinaigrette well and marinate in the refrigerator overnight for best flavor. Can be kept for up to two weeks refrigerated. When ready to use shake well and toss with fresh mixed greens and fresh orange segments. Enjoy!

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!