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Farmers Market Recipes

Farmers Market Recipe: Stuffed Cabbage Rolls

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Seasonal recipes inspired by fresh ingredients found at the Covington Farmers’ Market, by Chelsea Cochrane

One of my all-time favorite winter recipes, stuffed cabbage can be made with meat or left as a vegetarian dish. Filling enough for a main meal or make them as a side – either way I promise there won’t be any leftovers!

Benefits of Eating Cabbage

Cabbage is an excellent source of nutrition, even cooked! According to WebMD, half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

Pick up your fresh, seasonal veggies at the Covington Farmers’ Market! The market also has options for grassfed, pasture-raised meats. Try some marinara or tomato sauce from Charlene at Abundant Life Kitchen, who writes the Farmers Market’s weekly newsletter!

Stuffed Cabbage Rolls

Ingredients:

  • 1-2 Tbs cooking oil
  • Optional: 1 lb ground meat – pork, beef, lamb, or mix it up!
  • 1/4 cup diced baby carrots
  • 1/4 cup diced yellow pepper
  • 2 cloves of garlic, minced
  • 1 small onion, diced
  • 1/2 lb mushrooms of your choice
  • 2 Tbs chopped fresh winter savory
  • 1 Tbs chopped fresh parsley
  • 1 cup cooked basmati rice
  • 2 tsp paprika
  • Salt & pepper to taste
  • Pepper flakes – if desired
  • 2 cups tomato sauce or marinara
  • juice from 1/2 fresh squeezed lemon
  • 6 – 8 large outer leaves of cabbage

Cooking Instructions:

  1. If you are using meat, brown beforehand with a little salt and pepper. You can add some hot pepper flakes here is you want some spice. Once browned, set aside to cool and use this skillet to cook your veggies.
  2. Preheat your oven to 350 degrees. Saute the onions, carrots, garlic, peppers, mushrooms, herbs and spices in a little oil on medium heat. Once the veggies are tender you can add the meat back in if using. Add the cooked rice and salt and pepper to taste. Cover and let simmer on low for about 10 minutes for flavors to meld.
  3. For the cabbage, you will want to cut off the leaves from the base at the bottom and use 6 – 8 of the biggest, longest leaves. Remove the hard stem through the middle of the leaf by cutting along each side of it in a “v” shape. Lay leaves out flat and add a large spoonful of mix to the top, uncut part of the leaf. Arrange mix into a fat sausage shape, with enough room on the sides to fold the leaf in, then wrap, tucking the top of the leaf in.
  4. In a small bowl or large measuring cup, whisk the lemon juice in with the tomato sauce. Spread a thin layer in a deep baking dish with a lid. Place the rolls in this dish with the seams down, and cover with the rest of the tomato mix.
  5. Bake covered for 30 – 35 minutes, uncover and bake for another 10 minutes, until golden brown.
Farmers Market Recipes Shop Local This Week at the Farmer's Market

Farmer’s Market Recipe: Mustard Greens & Shiitake Stir Fry

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market by Chelsea Cochrane

This is a quick and easy recipe, and a tasty way to get the amazing health benefits of fresh mustard greens! Mustard greens are low in calories yet high in fiber and many essential vitamins and minerals. In particular, they’re an excellent source of vitamins C and K. They are also high in antioxidants, and may have immune boosting and anti-cancer properties(1).

You can find mustards and other great greens in abundance at the Covington Farmers’ Market! Mix it up with some bok choy from Sam’s Sprouts for a milder flavor. Shiitake mushrooms from Screaming Oaks Farm adds an additional immune and nutritional boost. You can serve this dish by itself, or with some chicken from Crudo Farm or pork from Jubilee Farm.

Mustard Green & Shiitake Stir Fry

Ingredients:

  • 1 Tbs sesame seeds
  • 1 Tbs toasted sesame oil
  • 1 bunch (about 7 cups) mustard greens, washed, de-stemmed & chopped
  • 1/2 lb of shiitake mushrooms from Screaming Oaks Mushroom Farm
  • 1/3 cup shredded carrot & radish each (Sam & Nick have some beautiful radishes!)
  • 1 Tbs minced fresh garlic
  • 2 tsp minced fresh ginger
  • 1 tsp dried chili flakes
  • 2 tsp rice wine vinegar
  • 2 tsp soy sauce
  • dash of course salt & sugar
  • 2 cups cooked jasmine rice

Cooking Instructions:

  1. Chinese cuisine suggests putting the mustard greens in boiling water with a little salt & oil for about 2 – 3 minutes to preserve its fresh green color. Strain in a colander and let sit aside.
  2. In a large skillet or wok, toast the sesame seeds over medium heat, stirring constantly until they are golden brown and crackling, about 2 minutes. Transfer to bowl and set aside uncovered.
  3. Add sesame oil to hot skillet & heat at medium-high. Stir in the mustard greens, and continue to stir about 1 – 2 minutes as greens cook down. Mix in mushrooms, garlic, ginger, chili flakes, rice wine vinegar, soy sauce, salt & sugar. Stir in for a few minutes longer. Remove from heat, mix in your toasted sesame seeds, and serve over steamed jasmine rice!
This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

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

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

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

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

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

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

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmers Market Recipe: Sweet Potato Spiced Lentils & Cumin Roasted Cauliflower

Published by:

By Chelsea Cochrane

Bring on the fall veggies! Autumn harvests are full of warming foods, well-paired with rich spices like ginger, turmeric and cumin. Sweet potato is a favorite for a reason – its versatile flavor and texture can go sweet or savory and adds something special to almost any dish.

Try out this delicious recipe using fresh sweet potatoes from Grow.Farm, sweet bell peppers from Faust Farms and fresh turmeric from Sam Sprouts. All at the Covington Farmer’s Market!

Sweet Potato Spiced Lentils & Cumin Roasted Cauliflower

Ingredients for the lentils:

  • 1 cup dried lentils
  • 2 cups vegetable broth & 1 cup water
  • 1 bay leaf
  • 1 Tablespoon cooking oil
  • 1 lb sweet potato, cubed in 1/2 inch cubes – from Nick at Grow.Farm
  • 1 medium onion, chopped
  • 1/2 cup chopped sweet peppers – from Faust Farms
  • 2 stalks celery, chopped
  • 2 – 4 cloves garlic, minced
  • 1 – 2 Tablespoons of minced fresh turmeric – from Sam’s Sprouts
  • 2 teaspoons paprika
  • 1 – 2 teaspoons ground ginger
  • a dash of fresh ground nutmeg
  • 1 Tablespoon dried rosemary
  • 2 teaspoons dried oregano
  • sea salt & fresh ground black pepper

For the cauliflower:

  • 1 whole head of cauliflower
  • 4 – 5 cloves garlic, peeled, whole
  • 2 – 3 Tablespoons of cooking oil
  • 2 – 3 Tablespoons of cumin
  • 1 Tablespoon course sea salt
  • 2 teaspoons fresh ground black pepper

Directions for lentils:

  1. Bring lentils with bay leaf, broth, water & a little salt to a boil then reduce heat to medium low – simmer for 20-30 minutes, until lentils are tender. Drain most of excess liquid.
  2. Heat a large skillet on medium high. Add oil and sweet potatoes with a little salt and pepper. Sautee, tossing occasionally, until potatoes are browned mostly evenly.
  3. Lower heat to medium. Add in onion, peppers, & celery. Sautee until fragrant.
  4. Add in garlic, spices & herbs. Add more salt & pepper to taste.
  5. Once everything has cooked well together add to lentils. Let simmer on low covered for a few minutes for flavors to combine.
  6. Serve like this or over rice.

Directions for the roasted cauliflower:

  1. Preheat oven to 375 degrees.
  2. Clean outer leaves off cauliflower head but keep head whole! Rinse well.
  3. Shove whole cloves of garlic between cauliflower florettes.
  4. Rub with cooking oil, covering entire head.
  5. Sprinkle with cumin, salt & pepper.
  6. Roast for 30 – 45 minutes, or until browned and beginning to get crispy.
Farmers Market Recipes

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Here we are, precious friends, tippy toeing into November! I’m looking forward to a Happy Wednesday for you gorgeous blue skies, Farmers’ Market musicians sharing lively music so you can sit and enjoy the great food under the pavilion. Of course, you can take it back to the office, but then you miss out on the ambience..

Oooo, aren’t you glad you picked up one of Henderson Hearth’s lovely soup mixes like the hearty potato or creamy rice? Whaaat?!! You didn’t!?? Well then, make sure you make your way to the market this week. Better get more than one ‘cause even though it’s not that cold out, a steamy bowl of soup really warms your heart. Just like Kandy’s chicken porridge. Yeah! It’s back on the menu!! It makes the perfect lunch or dinner or a phenomenal breakfast, especially when topped with one of Double K’s eggs — scrambled, fried, or poached. Sooo good! Yes, Kristen will be there with plenty eggs.

Jerry has promises to have some juicy sweet satsumas. And, he has lots of honey and blueberry jam! I think Mr. Houston may have some greens this week, I suppose it depends on what Zeta left. If you missed out on Joy’s chicken & sausage jambalaya due to that nasty storm, don’t stress! She’ll have it again this week. Green Bean Moussaka is the feature of Abeer’s menu and she will have lots of her usual goodies like chicken rolls, spinach pie, hummus, baklava….aaaah baklava!

Jerome quiches are fabulous, and he will have 3 variations — 3 cheese, Quiche Lorraine, and a very flavorful spinach & goat cheese quiche! The beet and black bean burger that Johnny makes is amazing, especially since it’s topped with avocado, Johnny special sauce, and sprouts! Ya just can’t beat Market Day.

Saturday pulls up the end of the week, just as it always does and this week we’ll have Sam Giberga serving melodies freely from the gazebo in much the same way that Meme’s veggie pancakes flow from Erika & Nathaniel’s tent. Those veggie laden pancakes have been tantalizing market goers for many years. Bhakti Bowls from Johnny & Caroline are a tasty breakfast or lunch; the only problem is…which one do you choose? You’ll also find their new pumpkin pie, sweetened with some of Nick’s honey. While you’re over there, stop by Exnihilo Farms for whole rabbit. You’ll also find Moringa Tea which offers many health benefits. Studies have revealed that moringa powder is loaded with phytochemicals, protein, calcium, beta-carotene, vitamin C and potassium. Now you know that Ross has duck thighs, breasts and other duckie goodies but now he also has duck prosciutto!!! How fabulous! Talk about fabulous, Jubilee Farms meats are the best. They offer the “other” meats —lamb, pork, beef and the most delicious sausages on the planet!

Make sure you get your Thanksgiving orders in with your favorite vendors, particularly Mauthe’s cheesecake. You don’t want to have to wing it with some store bought thing. Happy Flour has a new creation — the Cruffin. Yes, I spelled that right. It is a lovely croissant, shaped like a muffin, and filled with a delightful vanilla almond cream. I’ll give y’all a moment to savor the thought of both of those, although savoring in person is always best.

Jennifer (Bear Creek Road) has French Onion soup this week. You’ll want to pick up one of her flatbread or sourdoughs to go with that….and one of her blended butters – oh yeah! You’ll also want to peruse the tempting array on Norma Jean’s table — soups, wraps, quiche, walnuts.  

The fall veggies are starting to appear and it’s exciting to visit the produce vendors to see what new goodie they’ve added.  You’ll find sweet potatoes on Nick’s table accompanying the arugula. Northshore Greens will have a variety of different greens and Becky says they will have more lettuces in the next few weeks. Faust Farms’ fabulous spring mix is on their table and their Brussels sprouts were very tasty. Sam’s table is full of sprouts and he also has his Farmer’s Cocktail. And, for even more green, Aminta’s microgreens fill the bill.

Mr. Pete will be roasting chestnuts, Nancy will have fermented goodness, Mauricio will have those amazing vegan divinity and there will be tastiness everywhere! 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 www.covingtonfarmersmarket.org

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

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market newsletter by Charlene LeJeune:

Happy Flour Bakery at the Covington Farmers Market

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

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

Faust Farms is back!

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

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

Screaming Oaks Mushroom Farm

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmer’s Market Recipe: Black Bean & Crowder Chili

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market by Chelsea Cochrane

Nothing welcomes in the first few cool fronts of Fall like a nice homemade chili.

Fall is my favorite season for a lot of reasons, top among them being soups, stews, and chili. Another favorite thing about the first cool snap is breaking out all my baking tools I so sparsely use during the hot summer months. Not that I needed much more than a bowl, a whisk and a pan for this fantastic apple spice cake mix from Henderson’s Hearth at the Covington Farmer’s Market. The recipe called for a sprinkle of powdered sugar on top – not having that handy, I can say that it was quite delicious on its own.

Henderson’s Hearth also has some delicious soup mixes, like potato, hearty barley, and the black bean soup mix we used for this recipe. Crowder peas from Nick at Grow.Farm is a nice addition that gives this chili a hearty, rich flavor and serves as an excellent meat replacement. Of course, you can add some ground beef from Jubilee Farms. I find the full flavor of the beans, peas and veggies are a perfect balance for an early Fall chili!

Black Bean & Crowder Pea Chili

Ingredients:

Crowder Peas from GROW.farm
  • Black Bean Soup Mix from Henderson’s Hearth
  • 1 cup fresh crowder peas, hulled & rinsed from Grow.farm
  • 4 cups vegetable broth
  • 2 – 4 cups water
  • optional – 1 lb ground beef from Jubilee Farms
  • 1 medium onion, chopped
  • 1/2 cup chopped bell pepper – Faust Farms is back with some beautiful produce!
  • 1/2 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 ear of corn, shucked
  • 1/2 cup chopped arugula – fresh from the market!
  • 3 heirloom tomatoes, diced – fresh from the market!
  • 15 oz can of fire-roasted diced tomatoes and chilies
  • 2 – 3 cloves garlic, minced
  • optional – a couple of hot peppers, minced, or hot pepper flakes
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons paprika
  • salt & black pepper to taste
  • 1/4 cup chopped cilantro
  • a splash or two of fresh lime juice

Directions:

  • In a large pot bring bean mix and peas up to a boil in broth and 2 cups of water. Boil for a few minutes then reduce heat to medium-low – let simmer covered. Add bay leaf and a little salt.
  • If you are using meat, brown it first with some spices in the same skillet before cooking the veggies and set aside for later
  • In a large skillet over medium heat sautee all veggies up to the canned tomatoes with a little salt and pepper
  • Add the canned tomatoes, garlic and hot peppers if you are using them. Add all the spices, too
  • Once the beans are tender add all ingredients to the pot. Allow this mix to cook together for 15, 20 minutes, up to an hour on low.
  • Depending on how you like your chili you may need to add a little more water. Adjust salt & spices accordingly.
  • Stir in the fresh cilantro and lime juice right before serving.

Farmers Market Recipes

Farmer’s Market Recipe: Crowder Peas & Duck Cassoulet

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market by Chelsea Cochrane

An example of a traditional cassoulet from the Toulouse Office de Tourisme, France

Usually I share quick and easy recipes with you, designed to whip up in under an hour. This is not one of those recipes.

Cassoulet traditionally is a rich, slow-cooked casserole that originates in southern France and usually contains water fowl, pork and white beans. In the classic French style, this is typically a two-day ordeal. As a general rule for optimal flavor and consistency you want to cool the dish down completely twice and cook it three times. This can get a bit tedious. I’ve modified this recipe slightly to fit my own cooking style, but have included options to expand upon for a more traditional flavor.

Purple hull Crowder Peas from Nick at the Covington Farmers Market

One cooking tradition I like to uphold is using locally sourced ingredients. Historically most long-established recipes would change slightly from province to province depending on what crops and game were available in that area. Why buy food from halfway across the country when you can get it fresh at your local market?

This recipe uses fresh crowder peas from Nick at Grow.Farm. If you see them there, don’t pass them up. Shelling peas together as a family is one of those life-long memories you don’t want to miss out on. Grab extra to dry and have year-round! Crowder peas are very close to black-eyed peas in the cow pea family, known for their rich nutty flavor and versatility.

Crowder Peas & Duck Cassoulet

Ingredients:

  • 4 oz uncured bacon, cubed, from Jubilee Farms
  • 10-12 oz quartered duck legs from Backwater Duck Farm
  • 1 medium onion, chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 1/4 cup minced carrot
  • 1/2 pound oyster or other favorite mushroom, chopped, from Screaming Oaks Mushroom Farm
  • 6 – 8 cloves garlic, minced
  • 1 pound shelled fresh crowder peas, rinsed, from Grow.Farm
  • 6 – 8 cups chicken broth from Credo Farms
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon fresh ground nutmeg
  • salt and pepper to taste

Directions:

  • Heat a large dutch oven or other oven-proof pot on the stove-top at medium-high heat.
  • Once pot is hot add bacon cubes. Let sit for a few minutes before stirring, then sit again. Try to get an even brown on all sides. Remove from pot and cool.
  • Repeat process with the duck legs. Once evenly browned set aside to cool.
  • Reduce heat slightly to medium and sautee onion, pepper, celery and carrots in debris and fat left from the meats. Add a little salt and pepper.
  • Cover & cook until veggies are soft. Add mushrooms and garlic. Cover again.
  • There are two options here. You can add the peas, meat and stock back in, bring it up to a boil for a minute then soak overnight, ready to cook in the morning. Or, you can remove the veggies from the pot and cook the peas in the stock for 30 minutes, then add the veggies and meats back in. Either way works. Slip in that bay leaf here at some point, too.
  • And either way once the peas have cooked enough to soften you’ll want to cool the dish down completely, one last time, before it goes in the oven. This can be accomplished by a.) being patient or b.) placing the whole pot in an ice-bath in your sink.
  • Once cooled fish out any bones from the duck legs. The meat should have fallen off by now. Add your herbs and nutmeg. Salt & pepper to taste.
  • Preheat your oven to 350 degrees.
  • Place your dutch oven or large oven-proof pot in the middle of the oven, uncovered.

I bet you think because it’s going in the oven the hard part is over, right?

Truth is, this classic French recipe requires a little more doting to achieve a true traditional flavor. You see, as this dish cooks it creates a delicious crust on top. Original recipes call to occasionally pierce this crust, gently scoop out some of the liquids underneath and pour it over the crust, returning it back to the oven to form another fantastic layer of crust. Traditionally this step is done seven times! I think a few times suffice, but definitely don’t skip it. Those layers add a wonderful richness and depth to this dish, and it would surely be lacking without them.

Continue baking until much of the liquid is cooked out and several layers have formed a nicely browned crust, about 45 minutes. Serve with a vinaigrette salad, red wine and a nice toasted fresh bread.

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Farmers Market Recipes This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

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

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

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

James Corbett Farms at the Covington Farmers Market

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

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

Happy Flour Bakery has t-shirts!

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

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Pumpkin Alfredo

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

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

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

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

Farmers Market Recipes

Farmer’s Market Recipe: Pineapple Pepper Jelly Pork Chops

Published by:

Fresh recipes inspired by local ingredients by Chelsea Cochrane

Pineapple and pork just go together. This pineapple pepper jelly from Althee’s Jellies & Jams is the ultimate marinade for grass-fed pork chops from Jubilee Farms. Sweet, tangy and spicy, this recipe will make you want seconds.

Althees specializes in southern favorites. Click the image to view their Facebook page

Ingredients:

  • 4 pork chops from Jubilee Farms
  • 1 cup Althee’s pineapple pepper jelly
  • 1/2 cup pineapple or orange juice
  • 1/4 cup oil
  • 1/4 cup chopped fresh cilantro
  • 2 tsp chili powder
  • 2 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Marinate pork chops for 6 – 8 hours, preferably overnight.
  2. Heat a large skillet over medium high heat.
  3. Once skillet is hot, add pork chops one at a time with tongs to not carry over too much liquid. You can add a small spoonful of pepper jelly on top the pork chops.
  4. Let cook 5 – 7 minutes, then flip. As the pork chops cook the pepper jelly marinade will begin to form a glaze – sop this up with the chops. You may want to flip again to get good coverage on the other side, too. Trust me, this stuff is gold.
  5. If there is too much liquid for it to form a glaze, simply remove the pork chops from the skillet and let it cook down a minute. Then add them back to glaze.
  6. Don’t over-cook or under-cook pork chops! The safe cooking temp for pork chops is 145 degrees with a 3 minute rest after cooking. Over-cooked chops can get chewy, even marinated.
Jubliee Farms never uses drugs such a growth stimulants, hormones or antibiotics in their grass-fed pork. Click the image to learn more
This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

Published by:

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

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

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

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

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

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

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

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

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

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

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

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

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

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

Published by:

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!

Ingredients:

Asian eggplant and black bell peppers from Nick at GROW.farm

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 GROW.farm) 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

Directions

  • 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: Chicken & Oyster Mushrooms

Published by:

Fresh recipes inspired by local, seasonal ingredients by Chelsea Cochrane

Check out this beautiful variety from Screaming Oaks Mushroom Farm at the Market.
Click the image to view their Facebook page.

Looking for a soothing recipe for a chilly, rainy day? This sautée of mushrooms and chicken goes beautifully served over fettuccine with some fresh grated parmesan. Screaming Oaks Mushroom Farm (James) at the Covington Farmer’s Market always has the most beautiful mushrooms. And there’s a new chicken vendor, Credo Farms, that can provide all your pasture-raised chicken needs.

Pasture-raised chickens from Credo Farms at the Covington Farmer’s Market. Click the image to view their Facebook page.

Ingredients:

Oyster Mushroom from Screaming Oaks Mushroom Farm (click for link)

2 – 4 Tbs cooking oil
3 – 4 chicken breasts, cut in 1 inch strips
1 small white onion, sliced thin
1 lb oyster mushrooms
3-4 cloves of garlic, mashed
1/2 bunch of parsley, chopped
2 Tbs basil, chopped
2 tsp thyme leaves
1 tsp paprika
Lemon zest
1 Tbs lemon juice
1 cup white wine
1 cup chicken broth
salt & pepper to taste

Directions:

  • Rinse and pat dry chicken breasts. Sprinkle with salt and pepper.
  • Preheat a large, deep skillet on medium high heat. Once skillet is hot (drop of water beads and evaporates) add chicken strips, one at a time, with tongs. DO NOT attempt to move strips once you place them in the skillet.
  • Let cook for 5 – 8 minutes until the chicken loosens from the skillet; flip. Cook 5 more minutes.
  • Remove from pan and set aside. Add a little white wine to your skillet for a minute to de-glaze. Pour this on top your chicken.
  • Reduce heat to medium. Add a tablespoon or two of oil to your skillet. Sautee onions until translucent, then add mushrooms, garlic, herbs and zest. Continue to sautee until mushrooms are tender.
  • Add lemon juice, white wine, and broth. Reduce heat to medium-low and simmer for about 5 minutes.
  • Add chicken strips back. Cover and cook for an additional 8-10 minutes. Make sure chicken is cooked through.
  • Serve topped with fresh parmesan over fettuccine or spaghetti squash!

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.

Check out This Week at the Farmer’s Market by Charlene LeJeune to learn more!

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

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

Althee’s Jellies & Jams at the Covington Farmer’s Market (click for link)

Aren’t Tuesdays wonderful, friends? And better still, Wednesday is almost here! Now, it may be a bit on the dreary side (thank you, Beta) but it will be blissfully cooler! So join your Covington Farmers’ Market vendors for a wonderful lunch. Abeer will line up all the usual suspects but you will have a hard time picking out one. Whichever you decide, don’t forget to include grape leaves and hummus —fabulous for snacking. If Kandy’s creamy shrimp rolls are getting a little tiring week after week (yeah…right), a great choice is her lemongrass infused chicken salad, always a favorite of mine because it is very versatile. I can have a fantastic salad or I add a quart of chicken broth or stock. Chop up the cilantro and add to half the soup; to the other half pour in some or all of the “dressing” and voila! two different soups and with temps dipping into the 70s, you’re gonna need warmth.

I do really enjoy blueberry jam from Jerry. I add it to my smoothies or the yogurt I picked up on Saturday from Mauthe’s. So having a jar in the fridge perks up my day…did I mention its absolutely perfect paring with peanut butter? While it may not go well with peanut butter, you can’t go wrong with Corey’s smoked chicken, brisket, and brisket chili. He’ll have his amazing BBQ nachos and Frito pie, too!

Henderson’s Hearth at the Covington Farmer’s Market (click for link)

You definitely don’t want to forget your eggs! They are an essential part of cooking. Henderson’s Hearth offers a plethora of baking and soup mixes, not to mention jams. Hopefully, Johnny and Caroline will be there with their exclusive Bhakti Farms meals and treats but baby will definitely dictate that.

Music from Mr. Funny Money and his All Stars will be prancing out from the gazebo as our market gets into full swing on Saturday. So grab your coffee and get shopping. Start your morning with a veggie pancakes from Meme’s or one of Jennifer’s amazing breakfast sandwiches. Norma Jean prepares a delightfully delicious quiche that makes for a lovely breakfast (but then so does one of her brownies).

Pasture-raised chickens from Credo Farm
(click for link)

If my calculations are correct, Credo Farms will join us this weekend, offering eggs and chicken (whole or parts). a few weeks ago, I discovered a seasoning she makes with kelp, oregano, thyme, basil and several other spices. You don’t need a lot to give your broth or meat or veggies a lovely flavor. I’ll bet her seasoning would be lovely on duck breast or thighs from Ross. Kaitlin from Exnihilo Farms will have whole rabbit this week. She also prepares a green onion powder that makes a delicious dip. I wonder if it also make a great seasoning on those rabbit pieces before you stew them. Remember to visit James for mushrooms to go with your rabbit stew (or chicken stew or hmmm…..yes, you can make stewed duck.)

Huckleberry Fred’s Creamery at the Covington Farmer’s Market (click for link)

Get your dairy fix with goat milk and cheeses from Huckleberry Fred’s. I’m not much on goat milk but their blended cheeses (like French Onion or Garlic) are delightful. As with goat’s milk, I’m not big on cow’s milk either, but I do love Mauthe’s buttermilk (go figure) and my grandson has declared their chocolate milk is the best in the world! Their yogurt is pretty terrific, too! You can eat it plain or stir in one of Althee or Stacey tasty jams, or top with Norma’s granola.

There really is so much to discover and enjoy at the Covington Farmers’ Market. Wonderful things, marvelous things, like pralines (Rose), fruity popsicles (Amanda), apple turnovers (Happy Flour), doggie treats (Tiger Bait), raw honey (Blood River, Nick, Serenity Lane). Of course, you’ll never discover everything that’s new and tasty without being here. You must come and enjoy the adventure 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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

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

Basil from Sam’s Sprouts at Covington Farmer’s Market

Welcome to Tuesday, friends, and what a wild Tuesday it is! Hurricane…no hurricane…Sally finally made up her mind. Our Wednesday market is still on and Abeer is planning to be there with her fabulous Mediterranean foods. Jerry is also planning to be there with both honey and blueberry spread. If she is able to pull things together quickly, Kandy and her amazing salads, spring rolls, and egg rolls will be there. Unfortunately, I can’t be more specific than that since our vendors had no idea what the weather would end up like. Of course, nothing short of a city order stops our Farmers’ Market band from tuning up and serving us with great music. Hope to see ya at the market!

Where is a better place to be on a Saturday morning than the Farmers’ Market, especially after a storm? I don’t know either, but I do know that this Saturday will begin with the delightful tunes of Aden Paul spilling out of the gazebo. So grab your coffee, juice, or ‘booch’ and a hearty breakfast and spend a little time taking in the wonderfulness that is the Covington Farmers’ Market!

Norma Jean’s Cuisine at the Covington Farmer’s Market

Those amazing veggie pancakes from Meme make a fantastic breakfast. Meme also makes a tangy Kimchi. Jennifer, at Bear Creek Road, has some tasty breakfast options, not to mention sweet treats, butter blends and an amazing assortment of breads and, yes, dinner rolls. Norma Jean’s quiches and enchilada pie are legendary and an excellent source of morning nourishment. Althee’s pies and quick breads are absolutely fabulous with a hot cuppa joe. You’ll find some delicious muffins and apple tarts at Happy Flour and an unbelievable assortment of artisan sourdough breads.

Check out Jubilee Farms for your beef, lamb, and pork. Liz has some lovely roasts, chops, sausages and bone broth. Duck on the menu? Ross is the one to see. He has duck meat and duck products (fat, liver, pate, and maybe even broth).

GROW.farm okra at the Farmer’s Market

Eggplant, peppers, and okra are the mainstay of veggies as produce transitions from summer to fall. Nevertheless, there is still lots of delicious to be found. Micah has a wonderful selection of low-sodium jerky. Try any one of his flavors—Teriyaki, Hawaiian, Habanero, Original. Burled Baby Corn, Lemony Cauliflower, Spicy Asparagus and more from Stacey is a most delightful way of enjoying your veggies.

No greens at the market yet? Oh yes, Sam has sprouts and some fresh basil. I know sometimes you look at the bundle and think, “what will I do with all that basil?” While I believe Sam will work with you on bundle size, remember that basil freezes well and would be a great addition to soup or sauce. Just throw a bunch in your food processor and let ‘er whirl while drizzling in some olive oil. Then spoon into an old ice cube tray and freeze. Then, pop into a freezer bag and you’ll have some for use throughout the winter. Peppers freeze nicely, too, with very little effort. Chop, spread on parchment covered cookie sheet, freeze. After an hour or so in the freezer, you can put them in a ziplock bag and freeze, ready for use through the winter and into the spring. Microgreens, Aminta-style, may be small but will add loads of green nutrition to all your dishes.

Naturally Well Elderberry at the Covington Farmer’s Market

Now may just be the time to stock up on some honey. Blood River Honey has been a market favorite for many years has an amazing flavor. Several of our other vendors offer honey as well. Nick has a wonderful honey. And right next door, there is Naturally Well’s Elderberry Syrup. There ya go, a fabulous (and tasty) one-two punch for flu season. Serenity Lane also has a raw unfiltered honey along with skin care products that will have you looking and feeling great, inside and out.

No matter what the storms of life bring, we hope that your Covington Farmers’ Market can bring a modicum of relief. God bless and keep you!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

The Covington Farmers’ Market is open each Wednesday, rain or shine, from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire and every Saturday from 8a.m. to 12p.m. on the side lawn of the Covington Police Station, 609 N. Columbia St. Call (985) 892-1873 for information or visit www.covingtonfarmersmarket.org
Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket
On Instagram — @covingtonlafarmersmarket

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Hope you had a restful Labor Day, friends! I hope you’re ready for a scrumptious Wednesday; I sure am! A refreshing glass of jasmine tea is so welcome on these last days of summer. But, don’t stop there, a serving of Kandy’s most awesome shrimp cream cheese rolls will make you smile all day long. Fresh eggs (Double K), fresh eggplant (Mr. Houston) Now what?? Simple. Finely chop 1 small yellow onion in 2 tbsp olive oil. Add 2 eggplant (or more if small), diced and seasoned with salt and pepper, then fry until golden brown. When almost done add a few dollops of goat cheese (Huckleberry Fred’s has a wonderful selection. Hope you got some on Saturday.) Fry 4 eggs in a separate pan and serve on top of your eggplant. For added flavor, try a sprinkling of Johnny’s Cajun Spice (Bhakti Farms).

photo from Happy Flour at the Covington Farmers Market

Corey is smoking chicken and ribs for this week and serving them with his wonderful cole slaw. Tomato tart will be on the table at the French Stall and Jerome is also preparing Ratatouille and the amazing Madeleines. Henderson’s is not only a great place to find baking (you gotta try the shortbread) and soup mixes but they also offer roasted nuts — almonds, pecans, cashews, peanuts, lightly coated in cinnamon sugar and absolutely perfect for snacking.

Asian Eggplant from GROW.farm

The jammin’ music of The Farmers’ Market String Band will greet you from the gazebo as we slide into Saturday. Get out early, grab your coffee and take a stroll around the market. Lots of eggplant to be found, suitable for slicing, roasting, and topping with a bit of pasta sauce from Jennifer. Ross will be out there with duck meat and it occurs to me that I did not include that recipe last week. Oops! Sorry about that! I did include it this week.

As you stroll around the market, you’ll see there are so many things to enjoy. I found some amazing baby corn pickles at Stacey’s. She has them pickled with mustard seed, peppercorns, and celery seed —you know, the traditional stuff —but also “burled” in crab boil. Wow! That’ll wake up any so-so dish! New to the market Jim’s Low-Carb Sweets & Treats. He has some wonderful treats like peanut butter cups and chocolate coconut balls. He also makes a fabulous cauliflower crust. It would really make a nice pizza crust but I found it also makes a great sandwich whether you cut it into “slices” or use it as a wrap! I’ll bet it would make amazing “crackers”, just cut into small triangles or squares and bake until crisp. Then dip into some of Tessier Gourmet’s Spinach Artichoke dip or Abeer’s hummus (she will be at the Saturday market) or Norma Jean’s walnut pâté or Happy Flour’s basil pesto.

New vendor 3 Js Jerky

Gerard and Judy (Serenity Lane) have a delightful selection of essential oil blends. They also have some recipes that use a very high quality brand of CBD oil — great for inflammation! While you’re over there, grab some sausage or chops or hamburger meat from Jubilee Farms. The weather has been cooling a bit so grilling some green onion or Italian sausage would be a treat! Sittin’ outside…sippin’ on a bottle of Nancy’s kombucha or one of Amanda’s fresh juices…sausage/burgers on the grill…some of Nancy’s kraut or Aminta’s microgreens waiting to top ‘em off, sautéed mushrooms (James) on the side…I’m happy! And, for dessert, check out the wonderful pies and cobblers that Althee has been making or some of Rose’s sweet pralines. Heaven! So you see, the Covington Farmers’ Market is the place you need to be. See ya there!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Pasture-raised duck from Backwater Foie Gras

Roasted Duck Breast

  • 1 tablespoon olive oil
  • 1.8 lb duck breasts (4 duck breasts)
  • 1/2 teaspoon salt, can use more, to taste
  1. Preheat oven to 400 F.
  2. Score the skin of duck breasts in parallel lines or in criss-cross pattern. Generously season both sides of duck breasts (and especially add more salt to the skin side!) with at least 1/2 tsp salt.
  3. Use a large oven-proof cast iron pan, or use an oven-proof large stainless steel skillet (make sure that the pan you use has an oven-proof handle).
  4. Heat 1 tbsp of olive oil in a large skillet on medium heat until the oil is hot. Add duck breasts to the skillet skin side down.
  5. Cook the duck breasts, uncovered, for about 8 minutes on medium heat on the skin side, until the fat is released. I like to use a splatter screen to keep the oil from splattering (the splatter screen allows the heat to escape). After 8 minutes, remove the duck fat from the skillet, leaving just enough to cover the bottom of the skillet. Turn the duck breasts over to the other side (non-skin side) and cook for 2 more minutes on medium heat.
  6. Place your oven proof skillet (with duck breasts in it) in the oven (preheated to 400 F) and let the duck breasts roast for about 5 minutes, until they are medium rare.
  7. Remove the skillet from the oven (wearing oven-proof gloves to protect your hands, of course), and let the duck breasts rest for about 7 minutes before slicing them.
This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Happy September, friends! Well, there’s our year speeding along and rather than ponder what the rest of the year will bring, I prefer to think about what our Wednesday market will bring. Look for light, nourishing salads on Kandy’s table plus her wonderful spring rolls —a little salad in a wrap. Eggplant, muscadines, and peppers crowd Mr. Houston’s table. Abeer is whipping up her usual (hummus, stuffed grape leaves, spinach pie..) and will also have Green Bean Moussaka this week. Take home a slice of Jerome’s Spinach & Goat Cheese Quiche or Quiche Lorraine making a wonderful dinner or lunch for tomorrow. Don’t forget a jar of jun from Mignon. Kristen will be back with lots of eggs.

Have you tried Henderson’s Brownie Mix? Sounds like a great idea to me! Corey is bring us more smoked goodness, chicken and pork, this week. There will be Brisket Chili and Potato Salad to accompany. BBQ Frito Pie is also available.

Still some end-of-the-season sunflowers at the Covington Farmers Market!

Stop by Backwater Farms for duck breast. Basically, score the skin and season both sides generously with salt. With a little olive oil in a hot pan, sear the skin side cooking about 8 min. Remove excess fat from the pan, then sear the other side for about 2 min. Pop into a 400 F oven to roast until medium rare, remove and rest for 7 min before slicing. While you’re waiting for ducky to rest on a separate plate, open a jar of Henderson’s Blueberry Thyme jam or Raspberry Citrus, scoop into your pan, add a little water and warm it up. Slice the breast and lay it in the pan to get nice and coated with your sauce. Serve. You’ll find the full recipe (sans sauce) below. I had a chance to sample Johnny’s Bhakti Bowl this past week – fabulous! I think I’ll try the Curry Veggie Bowl this week…can’t wait!

Squash blossoms from Sam Sprouts, now available fried at Ox Lot 9

Saturday will dawn bright and early and no matter who is in the gazebo, there will be fresh coffee in the pavilion and laughter and smiles all around.

We welcome a new vendor to the market, 3 J’s Jerky. Micah has a delicious selection of low sodium jerky like a pineapplely Hawaiian, spicy Habanero, tasty Teriyaki, and (for those of discerning tastes) Original. Check ‘em out! Happy Flour is now offering (along with their amazing breads) basil pesto. This pesto is lovingly made with basil from Sam (who has 2 varieties). Basil Pesto is great to have in the fridge but what do you do with it? Glad you asked. It makes a great base for pizza, just slice bread from Happy Flour or Bear Creek Road and spread it on. Now top with mozzarella and tomatoes or other veggies, leftover meats, artichoke hearts— let your imagination run wild. Or, let’s say you forgot to pick up Tomato Sauce from Bear Creek and you are forced into using store bought sauce……give me a sec, I’m trying to wrap my head around that……….drop a spoon or two of pesto into it to give that sauce some flavor. Or, let’s say you only have pasta, just toss the cooked pasta with a few spoons of pesto and Voila! Sauce! Use as little or as much as you like.

Pies from Bear Creek Road Bakery – Yum!

Credo Farms will be out this Saturday. So stock up on your free-range chicken (whole or parts) since she is at the market only every other week. Good time to check out the mushrooms that James offers. Mushrooms really pair well with chicken. Along with Italian or purple Basil, Sam also has lots of nutritious sprouts and veggies and maybe even a few Chanterelles. Cameron says he may have some black garlic this week so grab some while you can. No worries, he will have more again in a month or so. In the meantime, he has some fabulous vegan butters, homemade chili oil (lotsa spice) and will have more gunpowder chutney (a delicious Indian seasoning).

Head over to Succotash Farms for some of Nancy’s Strawberry Kefir or one of her probiotic-rich raw krauts. Then just turn around to a magnificent array of color from Nick zinnias. A rainbow bouquet will really brighten up any office or kitchen table or living room coffee table—anywhere you’ll need a smile. While you’re over there, pick up a bottle of Naturally Well’s elderberry syrup to give your immune system a big boost!

Can’t possibly imagine why anyone would want to sleep in when there is so much to discover at your Covington Farmers’ market! It would be a shame to miss the delish!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Local Events

Covington Farmer’s Market Wednesday & Saturday

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The Covington Farmer’s Market takes place every Wednesday at the Covington Trailhead from 10 a.m. – 1 p.m. and every Saturday at the 600 Block of Columbia St. (Covington Police Department) from 8 a.m. – noon.

Sunshine, friends, isn’t it glorious?! If you can’t get enough either, join us for lunch on Wednesday filled with great food, lovely breezes, music and laughter. Stop by Mr. Houston’s for a few fresh veggies. How do like your hogshead cheese? Well, Brotha makes it “parish style” which means it was made with love. Abeer tells me she is making Mediterranean lasagna for tomorrow. Now, I’m not sure what’s all in a Mediterranean version, but I can’t wait to find out! Jerry fixed his incredible blueberry cream cheese cake last week and is sure to have more this week—it is sooo wickedly delish! Kandy’s salads are always wonderfully healthy but if you’re on the go, you may want to try her spring rolls —a lovely salad neatly wrapped in a rice paper “package”! Oh, man! Joy is serving baked fish with grilled zucchini. She’ll have more of those wonderful pralines as well.

OH DEAR! Almost forgot Double K eggs! Can’t have that since I found this recipe for egg salad that will change your opinion of that particular dish. Here are the basics…

6 hard boiled eggs, chopped, 2 Tbsp room temp butter (Mauthe’s of course), 3 oz softened cream cheese,

2 Tbsp celery, minced, 1 Tbsp mayo, 1 tsp grated onion, 1 tsp sugar (optional),

1/2 tsp lemon juice, 1/4 tsp salt, 1/8 tsp pepper

In a medium bowl, cream together butter and cream cheese until smooth. Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended. Add eggs and mix well. You can garnish with chopped parsley, a sprinkle of paprika (or any of Spicy Lady’s seasonings), or crumble of bacon (Jubilee Farms’ naturally).

Mr. Funny Money and the Sideliners will be tickling the tunes in the gazebo on Saturday. So grab a coffee from the pavilion and stroll around the market ‘cause we have more wonderful in store for you, like goodies from Windfield Farms. Susie’s lemon squares and pecan squares and Ooey Gooeys have been a staple on her table for one simple reason—they are YUMMY!

All this sunshine makes for a lot of Spring Fever. You want to get outside, do some grillin’, spend time with the fam, just having fun. Kick back with a lovely white wine from La Serendipity Vineyards while getting that grill fit for duty. Grilled mushrooms are so tasty; marinate in one of Spicy Lady’s olive oil blends for 30 minutes before grilling for fabulous flavor. You can do the same with shrimp from Mr. Two — just sprinkle with seasoning, marinate, and grill! Sooo easy! Just in time for the season, The Smokey Heifer is back! They even brought a new flavor, Honey Barbecue. Look out Jubilee pork chops, sausage, ribs, the sauce is back!

Did you try the chard recipe last week? Total deliciousness! I think I’d like to try “frying” beets, potatoes, and carrots for a wonderfully tasty dish. Quite simply, cut your root veggies into bite sized chunks so they are approximately the same size. Season with salt and pepper and sauté in one of Spicy Lady oils or melted butter and slowly “fry” in a pan or you can roast them in the oven. When they’re just about done, toss in your chopped greens for added bonus.

No matter what you’re looking for, just follow that toe-tappin’ music to the market; we’ll be there waiting with fresh coffee, honey, kombucha (Succotash Ferments), lots of strawberries, and all manner of good things. Hope to 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

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

This Week at the Covington Farmer’s Market by Charlene LeJeune

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Keith & Nealy Frentz displaying the Lola Deux Food Truck, which will be at the Covington Farmer's Market this Saturday

Keith & Nealy Frentz displaying the Lola Deux Food Truck, which will be at the Covington Farmer’s Market this Saturday

Hi, friends! Well, this is surely a Tuesday that will put the happy into your week! Lovely blue skies dotted with soft white clouds….yep! the perfect I-need-a-nap-in-the-hammock kind of day. I’m working on the same kind of day for tomorrow as well. But if you can’t have that hammock, come on out to the Covington Farmers’ Market and pull up a chair at a table under the pavilion where you can bask in the comforting aroma of good food or closer to the gazebo where sweet music will massage your stress away. Food choices range from Kandy’s Noodle Salad or traditional crunchy egg rolls to Nanette’s tantalizing potato leek soup & chicken salad wraps or Jeff’s taste-tempting pulled pork and baked beans are waiting for you to enjoy. Finish with one of Frankie’s desserts. She’ll have old-fashioned banana pudding this week.

Oh, BTW. There’s a wonderful article about Kandy and Joe on nola.com’s Covington Town Talk – Check it out here. We are sooooo proud of you guys!

Gina Forsyth Old Feed Store Music SeriesCome Saturday morning, we’ll be setting up the tents and the goodies and the blue skies. Get out early (otherwise you’ll miss out on the veggies), grab your coffee and take a stroll around the market while you await melodic tunes of Gina Forsyth coming from the gazebo. Then get ready because it is the third week of the month and that means – Lola Deux! Try to save a few of those incredible Parmesan fries; they are excellent added to scrambled eggs.

Just because Labor Day has passed, doesn’t mean that grilling season is over. NO way!  Remember you can grill much more than chicken and burgers – eggplant, okra, sweet potatoes (Nick). I suppose you’d have to have a special pan but grilled green beans (Bardwell’s) would be really great. Put them to the back of the pit and let them slow roast then lightly coat with one of Chomper’s perfect BBQ sauces. Or leave them plain and dip into Nanette’s Green Goddess dressing.

I found a recipe online for roasted okra so that must mean you can grill them too. To remove the slime, place in a bowl and pour vinegar on them, tossing gently to coat. Let stand for 30 minutes, then drain and rinse well. Brush with one of Spicy Lady’s seasoned oils and pop ‘em on the grill. Place a small bowl of Bechac’s Roasted Garlic and Tomato dressing close by for dipping. Mmmmm! Mmmmm! Sweet potatoes on the grill, wrapped in foil, and slow cooked until tender, then topped with a little of Spicy Lady’s Spiced Cake seasoning and Mauthe’s butter. Or go savory and sprinkle with her Bangkok seasoning. Or generously drizzled with Bechac’s Bleu Cheese dressing. Ooooh, yeah! I love sweet potatoes any ole way!

Jubilee Farms sausage is always wonderful on the grill but for the next two weeks they will have smoked sausage. The heck with the grill, throw ‘em in some beans/peas like those Purple Hull Peas I’ve seen at Bartlett Farms. Liz and Paul will also have bacon – what a way to dress up your scrambled eggs and Parmesan fries!

Brown Butter Orange Tart from Bear Creek Road's Facebook page

Brown Butter Orange Tart from Bear Creek Road’s Facebook page

Bear Creek Road has two lovely new tarts – Brown Butter Orange and Potato Garlic & Rosemary. OMG, do these look spectacular! Nanette has rolled out a fabulous new munchie – NutNola – crunchy and chewy little bits of fruit and nuts. Yum! Her Pattie of the Week is Beet Mushroom “Burger” with Garlic Aioli. Check out the apple and almond butter calzones at Betty Rue – all that lusciousness rolled up in a gluten free pastry. Obviously, the Covington Farmers’ Market is the place you need to be. 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

Farmers Market Recipes

Farmer’s Market Recipe: Cranberry Pumpkin Bread

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market.
Shop Local – Eat Local!

PumpkinsIngredients:
Cranberries3 1/2 cups flour
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
2 large eggs
16 oz. cranberries (pureed/mashed)
Pumpkin_Bread16 oz. pumpkin (pureed/mashed)
1/3 cup applesauce
1 tbs orange zest
2 tbs chopped walnuts

Instructions:
Preheat oven to 350 degrees. Grease two 8×4 loaf pans. Combine the flour, brown sugar, baking soda, baking powder, salt, cinnamon and cloves in a large mixing bowl and set aside. Mix the egg, cranberries, pumpkin, vegetable oil and orange zest together. Add this mixture to the flour mixture and stir until evenly mixed and moistened. Pour batter into the prepared pans and sprinkle the top of each loaf with the walnuts. Bake at 350 for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.