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Farmers Market Recipes

Farmers’ Market Recipe: Lion’s Mane “Crab” Cakes

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

Who doesn’t love crab cakes? Well for starters, people who don’t eat crab. But that doesn’t mean that you want to miss out on the delectable flavor experience that has made this dish a southern staple. In comes lion’s mane mushrooms to save the day!

What is Lion’s Mane?

The lion’s mane mushroom (Hericium erinaceus) is an edible gourmet mushroom known for both its tastiness and medicinal benefits. Their flavor and texture is very similar to crab or lobster meat, especially when hand-torn and fried. The mushroom is named for its long, shaggy spines, resembling a mane. They are fairly common throughout the northern hemisphere, found here in wintertime growing on hardwood (usually dead or sick) trees. Most studies link lion’s mane to its memory protecting traits and over-all brain boosting benefits. Here’s a wonderfully informative video from world-renowned mycologist Paul Stamets on lion’s mane mushrooms and their medicinal uses:

This recipe was adapted very slightly from the one found at I highly recommend checking out their article, which goes into detail about the lion’s mane mushrooms, including how to cultivate them at home and forage for them out in the wild. Incredibly educational!

Lion’s mane is available at the Covington Farmers’ Market, locally grown year-round from Screaming Oaks Mushroom Farm. The mushroom we used was wild-harvested, a gift from our friends at Soul’s Journey here in Covington. In addition to providing amazing massage and bodywork, Soul’s Journey has a full line of medicinal tinctures, essential oils and more. Herbalist Sammy Plaisance prepares many of these with locally-sourced ingredients. Follow them on Facebook:

This recipe isn’t just for those wanting to avoid crab meat! It’s truly delicious, and a great way to use your lion’s mane mushrooms. Or to sneak them onto any picky eaters’ plate. 😉

Lion’s Mane “Crab” Cakes

(with a quick sauce recipe)


  • 1 lb lion’s mane mushrooms
  • 1/2 cup minced yellow onion
  • 1/2 cup minced red bell pepper
  • 6 cloves garlic, minced
  • 2 large eggs or duck eggs, beaten
  • 3 Tbs minced fresh parsley
  • 3 Tbs minced green onion
  • 2 Tbs minced fresh basil
  • 2 Tbs butter, melted (additional butter needed for frying)
  • 2-3 tsp sea salt (plus some to sprinkle after frying)
  • 2 tsp paprika
  • 1-2 tsp fresh cracked black pepper
  • 1-2 tsp cayenne pepper (optional)
  • 3/4 to 1 cup bread crumbs or panko


  • For the lion’s mane: you may need to brush off some dirt. This is better done with a brush, if possible, rather than water to not water-log the mushroom. If you must rinse, rinse quickly and do not soak – mushrooms are like sponges!
  • You can dice up the mushroom, but it’s much better for the texture to tear it. Start from its toothy ends and pull small 1/4 inch thick strips down to the base. You can chop lightly if your pieces are too big to manage.
  • Heat a large skillet to medium with just a little butter and add the mushrooms. You are just trying to cook out any additional moisture here, so keep it low and uncovered, stirring occasionally. Cook until all extra moisture has evaporated, being careful not to scorch them. Time here varies depending on how wet your mushrooms are, but don’t skip it! This step is essential to the patty-making process – wet mushrooms make crumbly cakes!
  • Once your mushrooms are done, remove from the skillet and let cool.
  • In a large bowl whisk your eggs, butter, herbs and spices. Add the onions, pepper, garlic, cooled mushrooms and bread crumbs and mix well. Mash together until everything has absorbed and mix is patty-able. More crumbs may be needed for wetter mixes, but be careful not to add too much, or you’re back to crumbling cakes. Let the mix sit for 5-10 minutes to fully come together.
  • Pre-patty cakes into about 3 inch wide, 1/2 inch thick patties before frying. You can dust them lightly with flour to make them easier to handle. Mix should make about 4 – 6 cakes.
  • I just wiped out the same large skillet to fry with. If you do this, be careful not to leave any debris that will burn up in the pan. Heat to medium-high and melt 2 Tbs butter. Once the skillet is hot, arrange patties carefully, allowing for 1 inch spacing.
  • Cook for 5-8 minutes, or until bottoms are golden brown. Flip and cook the other side. Once the cakes are browned on both sides, remove and sprinkle with a little extra sea salt. Allow to cool slightly before serving.

Secret’s in the Sauce

I’ll share a secret with you – delicious sauce is in your fridge, and all you need is a whisk and a bowl!

As many local sushi restaurants can attest, I am a fan of all the sauces. And we all know you can’t have crab cakes without it. But before you go filling up the back of your fridge with a sauce for every occasion, let me fill you in – most sauces are super easy to whip up at home. Not only is it usually a fraction of the cost, but you can personalize it and make it your own! Try out this homemade garlic aioli recipe from Tyrant Farms, the same folks that inspired this crab cakes recipe. Or you can just use some of your favorite brand mayo.

Whisk & Drizzle Crab Cake Sauce

  • 3 Tbs aioli or mayo
  • 3-5 tsp hot sauce (I used our homemade hot sauce)
  • 1/2 tsp lemon juice
  • sprinkle of paprika

Whisk thoroughly for an even blend!

Make ahead to cool before serving. You can double the batch for more sauce. We’ve never had any left over, but I’d image it would keep well in the fridge. This sauce isn’t just for crab cakes – you could use it for fries, zucchini fritters and more – the possibilities are endless!

General Healthy Living Local Events

Susan’s Hosts Essential Oils Seminar

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Susan’s Culture House Market and Deli hosts a seminar on Essential Oils Monday, September 17, 2018 at 6 p.m. Susan’s is located at 415 N. Columbia Street in historic downtown Covington.  

For more information, call 985-893-0355.


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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Happy Tuesday, friends! I’ve requested a lovely day for tomorrow and for the rest of the week, full of sunshine, blue skies, and soft breezes delicately scented with honeysuckle. I can’t wait to get out there and enjoy the delicious dishes available and bring some home for lunch for the next few days.

Jeff is serving his famous Mac N Cheese with his smoky pulled pork this week. Enjoy a delicious pan seared salmon salad with shredded green papaya from Kandi. Nanette offers a tempting bowl of tomato basil soup making your mouth water for those lovely little red orbs from the garden. Frankie will have a wonderful treat of bread pudding and rum sauce. Remember the strawberries! When you have strawberries, you always have a great dessert!

Covington Farmers Market Wellness DaySaturday morning will be popping up its lovely head once again, so resist the urge to sleep in or you’ll miss WELLNESS DAY entirely !  Take time to stroll around the grounds soaking up the music of Amedee Fredericks, the Creole Man, while you talk to the vendors and check out the fresh veggies. We also have Wellness vendors on the side lawn in front of the Police Department – fitness experts, massage therapists, yoga instructors, nutritionists, health food stores, essential oils, vitamins, and much more! Nanette will serve samples of chicken curry for your enjoyment and the morning will be filled fun, friends, and loads of great information! What a day! What a day!


Amedee “Creole Man” Frederick will play in the gazebo for the Covington Farmer’s Market this Saturday

Tabasco has been very busy overseeing the “ladies” and they have been producing like crazy. So don’t forget to pick up your eggs this week. Boiled, scrambled, deviled, or sunny-side up, they are delish! My grandkids were becoming tired of eggs for breakfast so instead of scrambling, I simply made deviled eggs. What a treat! It’s easy enough – boil eggs for 10 minutes and let cool. Heidi tells me that if you lean your egg carton to one side for a few minutes and then lean it to the other side for a few, the yolk tends to stay in the center of the white which makes for much prettier deviled eggs. After they’ve cooled, slice in half and gently scoop out the yolk. Smash the yolks together, along with a little mayo, chopped green onion, and a seasoning of your choice. We have some mighty good ones such as Spicy Lady’s Tandoori Spice, Mediterranean, and BBQ (this one is really tasty) or my Rub Me Tender, Perfect Poultry, or Ole Southwest. All are salt free.

Try your seasonings in ways you haven’t before; for instance, a small 1/4 tsp of BBQ is really nice in potato salad or Tandoori Spice (Spicy Lady) or Moroccan Melody (me) gives a whole new flavor to meatballs or hamburgers. It doesn’t take much seasoning to become your secret ingredient in mashed potatoes, mac n cheese, quiche, or in a little mayo on a sandwich.

It will be an exciting Wellness Day here at the Covington Farmers’ Market. Spend the morning with us. Peruse the vendor tables. Chat with our Wellness Experts. Enjoy the music. You’ll be glad you didn’t sleep 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

Healthy Living Local Events Local News Shop Local

Covington’s First Wellness Fair This Weekend – Presented by Covington Massage & Wellness Centre

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Covington Massage & Wellness Centre Wellness Fair 2013On November 9th & 10th, Covington Massage & Wellness Centre will host their first Wellness Fair. Events include presentations from various practitioners on health related topics, and Massage Therapists will be offering chair massage for $1/minute throughout the day. Light healthy refreshments will be served between classes and various wellness products and gift certificates for massage services will be available for purchase throughout the weekend.

The event begins Saturday November 9th at que pasa una mujer toma viagra non prescription phentermine 37.5mg click here get link viagradiscount free essays on social constructionism cytotec online order source url here enter site generique viagra au canada patentschutz fr viagra luft aus frank walter steinmeier dissertation go here hochu viagra vs cialis essay on my first day of junior college 05 de junho meio ambiente source follow link list four types of essay mezclar cerveza con viagra death penalty or not essay viagra pil kgr 100 10 am with a presentation on Chakra Balancing by Paige Schneider, a local Yoga Instructor, Reiki Practitioner, and Metamorphosis Technique Teacher. At 12 pm Marie Humphries & Dina Pace will present the basic uses of Essential Oils and a Medicine Cabinet Makeover. From 2:30 – 3:30 pm, Tammy Shea will present “Paleo 101: The Basics of the Paleo Diet and Lifestyle”, and from 4:30 – 5:30 pm, Donna Caire (LMT and certified abdominal massage therapist) will be giving a presentation on the importance of massaging the belly. The day will end with a Meeting of the Alliance of Northshore Massage Therapists hosted by Melissa Pearson from 6 – 7 pm. This is a quarterly meeting of Licensed Massage Therapists who practice in the Northshore area. Contact Melissa at if you are interested in joining the group.

The Wellness Fair begins again on Sunday, November 9th, starting with Kelly McGee presenting Applications for Herbal Medicine with basic information about teas, tinctures, infusions and topical applications from 10:30 – 11:30 am. From 12 – 12:45 pm Susan Tarasova of Kombucha Girl Living Beverage will talk about the benefits of drinking and eating fermented foods and beverages. At 1 pm Danny Burke, a local Hanna Somatic Educator, will present a 30 minute discussion of Somatics followed by a 90 minute Somatics movement class. From 3:30 – 4:15 pm, Cerenna Timphony presents The Sugar Blues, addressing the effects of sugar consumption on emotional health. Terri Puglia presents the quantum energetic technology of the Amethyst BioMat from 4:30 – 5:15 pm.

There is no fee to attend, however a $5-10 donation per class is suggested. Anyone interested in attending the presentations should reserve a seat by calling 985-875-2030, or e-mail Kelly McGee at For more information on presenters and the

event, check or their Facebook page


Wellness Fair At Covington Massage & Wellness Centre – November 9th & 10th

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503 N. Columbia Street(985) 875-2030

503 N. Columbia Street
(985) 875-2030

Covington Massage & Wellness Centre, located at 503 N. Columbia St., is hosting a Wellness Fair November 9th & 10th during the Covington Three Rivers Art Festival. Events include presentations from various practitioners on topics such as Essential Oils, Chakra Balancing, Paleo Nutrition, Herbal Medicine, Somatics and more. There is no fee to attend, however a $5-10 donation per class is suggested. Anyone interested in attending the presentations should reserve a seat by calling 985-875-2030 or emailing Kelly McGee at In addition to the presentations, Massage Therapists will be offering chair massage for $1/minute throughout the day. Light, healthy refreshments will be served between classes and various wellness products and gift certificates for massage services will be available for purchase. Please check the website,, or Facebook page,, for full schedule updates.

Covington Massage & Wellness Centre was founded in February 2013 with a goal to reach out to the community, increasing awareness about the benefits of massage, and to help clients find their path to wellness through both education and relaxation. This is their first Wellness Fair – come out and show your support!