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

This Week at the Farmer’s Market

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

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

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

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

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

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

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

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

Lots of love

Charlene LeJeune

Abundant Life Kitchen

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

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Giambotta with Cucuzza & other Summer Vegetables

Giambotta with Cucuzza. Photo from

1 cucuzza, peeled and cut into 1″ chunks

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

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

1 red onion, chopped

1 yellow onion, chopped

3 large cloves garlic, chopped

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

1 red pepper, cut into 1″ pieces

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

6 boneless chicken thighs (optional, but do it)

1 cup of chicken stock or white wine

kosher salt & pepper

2 sprigs of fresh rosemary

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

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

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

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

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


  • 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

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!

Farmers Market Recipes

Farmers’ Market Recipe: Crowder Peas & Stewed Greens for a Local New Years Tradition

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

For many of us here in the South, New Years day would be incomplete without the compliments of black-eyed peas and greens. This tradition is said to bring prosperity and good luck into the new year.

The recipe has inevitably changed over the years, but probably not by much. The standard ingredients generally remain the same: peas (usually black-eyed), pork, rice and greens. You can’t go wrong with a dish like that. Some folks make it all in one pot – I prefer to cook my rice separate, and ever since I tried this stewed greens recipe I can’t have them any other way. You can add a local twist by using Nick’s crowder peas from the Farmers’ Market in place of the black-eyed peas! After all, traditionally we used what was around us. The Market has plenty of fresh greens for you to choose from too, and as always, hormone and nitrate free bacon from Jubilee Farms.

Crowder Peas & Stewed Greens

(serves about 4 people)

Ingredients for the peas:

  • 6 – 8 ounces bacon, cubed in 1/2 inch chunks, from Jubilee Farms
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks of celery, chopped
  • 2 – 4 cloves garlic, minced
  • 1 lb crowder peas from Nick at
  • 4 cups chicken broth
  • 2 – 4 cups water
  • 1 bay leaf
  • 2 tsp dried basil
  • 2 tsp dried thyme
  • 2 tsp paprika
  • cayenne, salt and black pepper to taste

For serving:
4 cups cooked rice of your choice
1/2 cup chopped green onion for garnish
optional: homemade hot sauce

Directions for the peas:

  1. Sort and rinse peas before use.
  2. In a large pot, bring peas and 6 cups of water to a boil. Let it roll for about 5 minutes, then turn the pot off and let them sit for 15 minutes or so. Strain into a colander.
  3. In the same large pot rinsed out and dried, cook bacon until it begins to crisp. Add onions, bell pepper and celery with a little salt and pepper. Once fragrant, add garlic. Stir and cook for a few more minutes.
  4. Add peas back in with 4 cups broth. Bring up to a boil then reduce heat to medium-low and simmer. Mix in bay leaf, herbs and spices. Add water a 1/2 cup at a time as needed. Cook to desired consistency.

Ingredients for the Greens:

  • 4 – 6 ounces of bacon, chopped
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 4 lightly packed cups chopped greens of your choice – collards or mustard
  • 1 cup broth or water
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons honey
  • red chili pepper flakes to taste
  • salt & pepper to taste

Directions for the greens:

  1. In a large skillet, cook bacon until crispy. Remove and pat off excess oil. Set aside.
  2. In the same skillet, saute onions until they are translucent. Add garlic and stir.
  3. Add the greens in batches, about a cup at a time. Pour in the broth and bring to a light boil – reduce heat and simmer for 5 – 10 minutes, until a good bit of the liquid has cooked out. Add the apple cider vinegar, honey and spices.

Serve with cornbread & have a Happy New Years!

Farmers Market Recipes

Farmers’ Market Recipe: a Little Good, a Little Naughty Sweet Potato Muffins

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by Chelsea Cochrane

A recipe so good, you’ll think it’s bad… But it’s actually packed full of healthy ingredients, like sweet potato, ginger, turmeric and coconut oil. Just baked in a deliciously moist, soft muffin, possibly dusted with some powdered sugar. It’s the best of both worlds!

Sweet potatoes are in season at the Covington Farmers’ Market! They’re a great healthy, nutritious food, packed with complex carbohydrates and dietary fiber, antioxidants like beta carotene, vitamins C, E & D, as well as minerals like manganese and iron. You can find them in a variety of sizes and colors at the market, all locally harvested and fresh for a full nutritional punch!

Picking Your Sweet Potatoes

The sweet potato (Ipomoea batatas) is a member of the morning glory family, native to tropical regions of the Americas. There are many different varieties, ranging in taste, texture and consistency. Generally speaking, orange potatoes are the sweetest, and the darker the orange the sweeter. For this recipe I would suggest a sweeter potato, but feel free to do a mix. When in doubt, ask your farmer!

Go ahead and cook your sweet potatoes well ahead of time to allow for cooking, cooling and mashing time. You’ll want 3 cups total mashed potato when you’re done, so you’ll need about 3 pounds of sweet potato to start. It’s a good idea to go ahead and do extra just in case – you can always use it in another recipe, like this one:

Sweet Potato Muffin Recipe


  • 3 cups of mashed sweet potato (see instructions)
  • 2 cups of flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp. ginger powder
  • 1 tsp. turmeric powder
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1 cup cane sugar
  • 3/4 cup coconut oil
  • 3 large eggs
  • 1 tsp vanilla
  • optional – powdered sugar for dusting


(Note: Cook the sweet potatoes well ahead of time to allow them to cool down completely before handling.)

  1. Pierce holes in the sweet potatoes with a fork. In a lined baking sheet, roast at 400 degrees for 45 minutes, or until soft enough to poke straight through with a butter knife.
  2. When completely cooled, peel off potato skins and mash insides thoroughly. Measure out 3 cups.
  3. In a large bowl, combine the flour, baking soda and powder, salt, and spices.
  4. In a small bowl, combine the sweet potato, sugar, coconut oil, egg and vanilla.
  5. Portion evenly into muffin tins. Bake at 325 degrees for 30 minutes.
  6. Allow to cool on a rack for at least 5 minutes before serving.
  7. Make it a little naughty with some powdered sugar dusting, if you like. After all, it is the holidays!
Farmers Market Recipes

Farmers’ Market Recipe: Twice Baked Stuffed Sweet Potatoes

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by Chelsea Cochrane

Sweet potatoes are back again at the Covington Farmers’ Market! I don’t know about you, but my favorite sides for Thanksgiving dinner seem to center around sweet potatoes (after Mom’s baked mac-n-cheese, of course). There’s just so much you can do with them – from sweet to savory, creamy or crispy, or anywhere in-between. This recipe combines the best of all worlds.

Are Sweet Potatoes Really Healthier Than Regular Potatoes?

In reality, all potatoes are highly nutritious, and they each have something unique to offer. Potatoes, when prepared properly (read “not fried”) are a healthy source of complex carbs, vitamins, minerals and dietary fiber. Both sweet and white potatoes are comparable in nutritional content, although sweet potatoes are slightly higher in calories, carbs, fiber and sugar. In terms of vitamins and minerals, sweet potatoes are higher in calcium and vitamin A, while a regular potato is higher in vitamins C, B1, B3, potassium and folic acid. A great article here from Nutritics breaks down the nutrients in raw, baked and boiled potatoes.

Potatoes also get a bad rap for their carbohydrate content, but not all carbs can be bad carbs. All potatoes contain naturally occurring carbs called resistant starch, which is similar to dietary fiber. Resistant starch has been linked to health improvements within the gastrointestinal tract and digestive system.

So enjoy your potatoes, of any variety, especially when they are fresh, locally harvest by our area farmers. Because we all know, nothing is more nutritious than when it’s fresh from our local farms!

Twice Baked Stuffed Sweet Potatoes


  • 6 medium sweet potatoes ( or Sam’s Sprouts)
  • 1 pound bacon (Jubilee Farms)
  • 8 oz plain crumbled goat cheese from Huckleberry Fred’s Creamery
  • 1/4 cup chopped green onions (Houston’s table)
  • 2 Tablespoons of butter
  • 1 Tablespoon of brown sugar
  • 1-2 teaspoons hot pepper flakes
  • 1/4 teaspoon each cinnamon, ginger and nutmeg
  • Salt & fresh ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Poke a few holes in the sweet potato skin with a fork and bake for 45 min to an hour, or until soft. Remove and allow to cool enough to handle.
  3. While this is baking, cook up your bacon. Crispy bacon works best for this.
  4. Slit potatoes from one end to the other. Remove as much of the insides as possible and place in a large bowl. Set skins aside.
  5. Mash sweet potato insides with butter. Work in about 6 ounces of cheese crumbles, sugar and spices, and about half the green onions. Salt and pepper to taste.
  6. Add this mix back into the potato skins, being careful not to tear them. Position them so that the slit side is up on a baking sheet. Let the mix overflow a bit. Top with remaining goat cheese crumbles.
  7. Bake at 350 degrees for another 15 – 20 minutes, or until golden brown. Serve topped with remaining green onions.
Farmers Market Recipes

Farmers’ Market Recipe: Satsuma Vinaigrette with Fresh Greens Salad

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by Chelsea Cochrane

Greens, greens, and more greens! Don’t you just love greens season? Kale, mustard, collards, lettuces and radish greens, they’re everywhere at the Covington Farmers’ Market! And they’re never better than when they are fresh picked by our local farmers. Check out Sam’s Sprouts, Faust Farm and Grow.Farm, to name a few.

What pairs better with fresh greens than citrus? Satsumas are in full swing at the market too, so juicy and sweet you may not need the honey in this vinaigrette. But I use it anyway, because any excuse to use local honey is good by me.

Satsuma Vinaigrette with Fresh Greens Salad


Juice from 1 large satsuma
1/2 cup safflower or other mild oil
2 Tbs balsamic vinegar
1 tsp dried rosemary crushed
1 Tbs local honey
dash of sea salt
6 cups of mixed greens – there’s plenty to choose from – grab a mix or make your own!
1 satsuma, peeled & segmented
a couple of baby radishes, washed & shredded
a few fresh basil leaves, shredded (I like to use purple basil for salads)
optional – 1/4 cup pecan pieces


  • I like to combine all the ingredients for my salad dressing in a mason jar with a lid so I can give it a good shake. This helps to mix the oil, vinegar and juice together nicely.
  • The salad dressing can be made in advance and kept refrigerated before use. It should keep fine for 1 – 2 weeks in the fridge.
  • When you’re ready for salad, mix and enjoy!
Farmers Market Recipes

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

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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

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


Crowder Peas from
  • Black Bean Soup Mix from Henderson’s Hearth
  • 1 cup fresh crowder peas, hulled & rinsed from
  • 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


  • 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


  • 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


  • 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.

Bon appétit!

Farmers Market Recipes

Farmers Market Recipe: Eggplant Pesto Pasta Autunno

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Pasta Primavera with a fall twist!

Recipes inspired by fresh, local ingredients by Chelsea Cochrane

Many are familiar with the dish “pasta primavera”, but most are unaware that despite its very Italian name and inspiration it actually originated in America. First popularized in the mid-1970’s by the New York City restaurant Le Cirque, the dish consisted of fresh seasonal veggies and a butter-cream sauce over pasta. The dish’s name, primavera, means “spring” in Italian, and as it suggests, usually features springtime vegetables like broccoli, new carrots and young summer squash. These fresh flavors quickly became a hit across the nation, and pasta primavera is widely considered a signature dish of the 1970’s.

Over the years the recipe has changed and adapted, but one thing has remained consistent – fresh veggies over pasta. Primavera may mean springtime, but the concept remains the same into fall. For a seasonal variation, we’ll call it Pasta Autunno.

Eggplant Pesto Pasta Autunno


  • 4 Tbs butter, divided
  • 1/2 medium yellow onion
  • 1/2 cup chopped mixed sweet pepper – I like to use mixed colorful small peppers
  • 1 1/2 – 2 pounds eggplant, cubed or half-mooned, salted & rinsed (see below)
  • 3-5 cloves of garlic, mashed
  • 1/4 cup shredded basil, divided
  • 1/2 pound cherry tomatoes, halved
  • 2 – 3 Tbs basil pesto – try this recipe here
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1/4 cup fresh grated parmesan, divided (optional)
  • 4 cups cooked pasta of your choice – I use penne
  • salt & pepper
  • Optional: a touch of cream or alfredo sauce


I froze my basil pesto in little star molds. Freezing in 1 – 2 tablespoon-sized portions makes it easy to use!
  • Eggplant can get bitter! The trick is to toss sliced eggplant with salt in a colander and let sit for 20 – 30 minutes, or up to an hour. 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. When the eggplant is done draining rinse thoroughly and dry – I gently squeeze out the excess liquid and pat dry with a clean towel. You can cook your pasta and prep your other veggies while this sits.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and peppers with a little salt and pepper and sautee for 3 – 5 minutes.
  • Add in the eggplant and garlic. I usually add a little of the shredded basil at this point too. Toss in a little more salt and pepper, and a tablespoon more butter if it needs it. Cook covered for another 8 – 10 minutes, stirring occasionally.
  • Add the tomatoes, basil pesto, oregano, paprika, and a bit more shredded basil (save some for garnish if you like) and mix. If you have enough room, you can add the cooked pasta to the skillet – if not, you can always add the veggies and strained pasta back into your pasta pot. Add the rest of your butter, and any more salt and pepper to your taste. I toss a little bit of the parmesan in and save the rest to top when serving. Let all this cook together for a couple of minutes as you toss to coat the pasta evenly.
  • I prefer this dish with basil pesto rather than a cream sauce, however it is quite delicious with the addition of a touch of cream or alfredo sauce if you have some around.

Buon appetito!

Farmers Market Recipes 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:

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

Check out our Facebook page –
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

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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


  • 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


  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
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: Tried & True Customizable Herb Pesto

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Inspired by fresh local ingredients in season at the Covington Farmer’s Market

Pesto isn’t just about basil and pine nuts, although the classic combo is a favorite for a reason. Truth is, you can use just about any herbs or greens, or a combination of complimentary herbs, to make your own custom pesto for pastas, pizza and more!


  • 6 cups fresh herbs and/or greens – our favorite combo is 3 cups basil, 2 cups spinach & 1cup arugula
  • ¼ cup nuts – such as pine nuts, walnuts, almonds, etc
  • 1 tsp each kosher sea salt & fresh ground black pepper
  • 2 cloves garlic, peeled
  • 2 Tbl lemon juice
  • ½ cup low flavor oil, plus
  • ½ cup grated parmesan


I like to blanch my herbs like basil to preserve its bright color. Just set a pot of water to boil and either hold basil by its stem or put in a metal colander – dunk in boiling water a few times, no longer than a second at a time, just until fragrant. Let cool and dry in a colander on paper towels.

Add all ingredients to a food processor and puree until smooth. Adjust oil, salt and pepper to taste and consistency as needed! Enjoy!

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

Farmers Market Recipe – Quick and Easy Eggplant Parmesan

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We’ve all had those nights – everything is running behind, and it’s time to cook dinner. You want to make something reasonably healthy and hearty enough to satisfy the whole family. And you want to use some of those fresh, seasonal veggies from the farmers market.

Well you’re in luck! This recipe comes together in less than 30 minutes, with only about 5 – 10 minutes of prep. Lightly baked eggplant melts into the marinara with crispy mozzarella, perfect over your favorite spaghetti or spaghetti squash.

Quick & Easy Eggplant Parmesan


  • 2 large or 4 medium eggplants, sliced in 1/4 in thick rounds
  • 2-3 cups marinara, such as Charlene’s Abundant Life from the farmers market
  • 4 oz mozzarella pearls
  • 1/4 fresh parmesan, fine grated
  • 1/4 cup fresh basil, ribbon-cut
  • 1 Tbs fresh oregano, minced
  • 2 tsp garlic powder
  • 2 tsp sea salt
  • 1 tsp fresh ground black pepper


Preheat over to 400 degrees.

Toss eggplant with salt in a colander. Let sit for a few minutes and rinse.

Spread a thin layer of marinara (about a cup) on the bottom of a 9 x 13 inch casserole dish. Sprinkle with a little basil & oregano.

Place one single layer of eggplant rounds down, squeezed in to fill the entire bottom layer.

Spread a little marinara on top of the eggplant, sprinkle with a little salt & pepper.

Add half of your mozzarella pearls, with some more basil, oregano, and some garlic powder.

Repeat eggplant layer. This should be the rest of your eggplant. It’s okay to not have a full layer, or to double up slightly here, depending on the size of your eggplants.

Add the rest of the marinara on top of the eggplant, getting an even coverage throughout. Sprinkle with garlic powder, salt and pepper.

Add the rest of the mozzarella pearls, top with basil, oregano, then the parmesan.

Bake uncovered for about 20 minutes, until mozzarella begins to brown.

Farmers Market Recipes

Farmers Market Recipe: Slime-Free Okra Creole

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I, like many people, was immediately thrown off okra the first time I tried it. It was stewed, maybe even from a can, and the slimy consistency made me want to gag. For years I put off okra as one of those “gross” vegetables – until I happened upon pickled okra (probably in a Bloody Mary). I never knew okra could be so delicious! Crisp skin, little flavor seed bombs – I was hooked. And I wondered, how could I make an okra dish taste this good?

So I tried, recipe after recipe. Some said the acidity of tomatoes will cut down the slime, others swear that you need lemon juice to do the trick. I have found a splash of apple cider vinegar to be the secret to a truly slime-free okra dish. Finishing off in the oven gives a nice crisp texture and helps to cut back the acidic bite. You might add a bit of honey, too. We just add a couple spicy peppers, such as cayenne or tabasco. PS, this is a great recipe to pull out the cast-iron skillet!

Day’s harvest at Sam’s Sprouts

Okra is all the rage at the Covington Farmers Market these days! Check out this bountiful harvest from Sam’s Sprouts!


high-heat cooking oil
1-2 # fresh okra, sliced 1/4 inch, tops removed
1/2 medium yellow onion, rough chop
2 – 3 medium creole tomatoes, diced
2 – 3 cloves garlic, minced
2 Tbs fresh basil, chopped
2 tsp dried oregano
2 tsp dark chili powder
2 tsp paprika
1 Tbs apple cider vinegar (Braggs is awesome)
Juice of 1/2 lemon, about 1 1/2 Tbs
Sea salt & fresh ground black pepper
Optional: a tablespoon of honey, a couple hot red peppers or pepper flakes


Preheat oven 350 degrees.

Heat a large oven-proof skillet on high, add enough oil to lightly cover the pan. The trick here is to keep this dish as dry as possible by cooking off liquids. A good flash sear on the okra first will do it.

adding onions to lightly seared okra

When the skillet is hot (drop of water sizzling away hot) toss in okra with a little salt and pepper. Cook about 5 minutes, then add onions. Saute until onions are tender, then add tomato, garlic, herbs, spices and apple cider vinegar. If you are adding hot peppers, do so now. Mix evenly with a little more salt and pepper to taste. Let simmer for 5 – 10 minutes, until vinegar has absorbed and tomatoes have cooked down.

Toss in lemon juice and pop it in the oven. Roast for 10 – 15 minutes – until okra and tomato tops begin to get crispy and a good bit of the liquid has evaporated. If you are adding honey, toss in now and let cool slightly before serving.

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune.

Aaah Tuesday in August, my friends, and I’m looking forward to a lovely day at the market tomorrow. Where to start? Start with your eggs, Double K no less. Or maybe some figs. A lovely shredded cabbage salad with shrimp from Kandy and a cup of jasmine tea makes a refreshingly light but surprisingly filling lunch. A jar of honey from Jerry, peppers and okra from Mr. Houston, perhaps some seasoned nuts from Henderson’s.

Bhakti Farm at the Covington Farmers Market

Another refreshing lunch is a slice of Tomato Tarte from Jerome. Plus he has chocolate cake for dessert. Green bean Moussaka is starring on Abeer’s menu aannd, she has BAKLAVA! Dive into delish with a beet & black bean burger from Bhakti Farms. I don’t know how he does it but that burger is awesome! More awsome in store with smoked ribs and German potato salad from Corey. He’s prepared some of his smoked cornbread to go with. Mignon’s strawberry kombucha is fizzy, delicious, and energizing. This week I think I’ll try another Root-shroom brew. Tamales or boiled shrimp salad from Joy? Hmm? Tough choice…but the bread pudding isn’t. Ross is sure to have duck broth and also that fabulous Rillettes.

Michaela Lauer will be delighting us with her melodic tunes from the gazebo on Saturday. So grab your coffee and enjoy a stroll around the market, maybe pick up one of Meme’s delicious veggie pancakes along the way. Plus, there are still lots of lovely veggies just waiting for you — squashes, eggplant, peppers, okra…

Sam’s Sprouts at the Covington Farmers Market

Whether you’re grillin’ or cooking in, trot on over to Jubilee Farms to check out their selection of sausages — green onion, Italian, Cajun, smoked, and hot! Paul & Liz also have pork chops, ribs, and ground meat for fantastic burgers. No matter which you choose, you will not be sorry with the results. Remember to grab sprouts from Sam or Aminta’s microgreens for a most delicious nutritious garnish. Of course there are plenty of veggies for grilling too — squashes, eggplant, okra, peppers — there may even be some tomatoes.

I came across this unique recipe for okra. Usually okra’s breaded and fried or stewed with tomatoes. This one is a sausage and okra stew and sounds amazing. I have the recipe below.

Norma Jean at the Covington Farmers Market

Norma’s Nicoise Salad is on the table again along with another salad sure to please. This one is made with white beans, artichoke hearts, onions and an herb dressing. Each will be a wonderful accompaniment to any meal. Another magnificent use of various veg is Nancy’s Cortido kraut — a raw ferment of cabbage, carrots, cilantro and peppers—a tasty way to get those good bacteria back into your body.

There is nothing better to start your morning than a cup of freshly-squeezed orange juice or mango juice. So a stop by Amanda’s will really brighten your day and the popsicles are amazing! Need goat cheese? Huckleberry Fred’s is the place for it. Try the cranberry and honey spread over a slice of Happy Flour’s cinnamon raisin bread. WOW!

I’ve become addicted to Mauricio’s vegan ginger divinity. Last week, I somehow managed to partially crush one of them. Well, can’t eat it that way, can I? So I crushed 2 of them and stirred the powder into some of Mauthe’s fabulous yogurt. O! M! G! Indescribable! And that’s not the only stupendous thing at our market. Surely you won’t sleep in; you can watch the back of your eyelids during the heat of the day. Why not join us?

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

Sausage & Okra Stew

  • 1/2 lb okra thinly sliced
  • 2 yukon gold potatoes chopped into small bite sized
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/4 cup polenta
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes

Start by browning the sausage over medium heat in a heavy bottom pan. Get a good sear on it – you want it to be well browned and broken up into little pieces.

While the sausage is cooking, chop the okra, onions, potatoes and mince the garlic. Drain the excess oil from the sausage and add in the okra, potatoes & onions. Sauté for about 4 minutes and add the garlic and polenta. Mix well, seasoning with the salt, pepper and red pepper flakes.

Increase the heat to high and add the chicken broth, bring to a boil. Stir well scraping the brown bits from the bottom of the pan.

Reduce to simmer and cook for another 20 minutes stirring occasionally. Add in the frozen corn once the potatoes are cooked thru. The stew will thicken as it cooks. When the potatoes are fork tender, the stew is complete. Enjoy!

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Farmers Market Recipes

Farmers Market Recipe: Zucchini Fritters with Cucumber Tomato Salad

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Crispy zucchini fritters with a Mediterranean twist! Serve topped with this tzatziki recipe here, or pick some up from Nur’s Kitchen. Hot fritters are great over warm pita bread or fresh greens. Pairs great with this tart and sweet cucumber tomato salad. Make use of these great summer veggies!

Zucchini Fritter Ingredients:

  • 2 medium zucchinis, shredded
  • 2 large eggs, beaten
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 Tablespoons chopped fresh dill
  • 1 Tablespoon garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons paprika
  • 2 teaspoons sea salt
  • 1 teaspoon fresh ground black pepper
  • 2/3 cup to 1 cup of all purpose flour
  • 1/4 cup fresh grated parmesan
  • high-heat cooking oil

Cucumber Tomato Salad Ingredients:

Note: I like to leave a little cucumber skin on for texture, and I only remove the big, harder seeds. Some would remove all the seeds and peel the whole thing. This depends on both the type of cucumber you are using and personal preference.

  • 2 medium cucumbers, partially peeled & de-seeded, sliced & chopped in 1/4 in cubes
  • 1 cup chopped cherry or other smaller tomato (i used some vernissage tomatoes from the garden)
  • 1/4 of a small red onion, sliced extra thin
  • 3 Tablespoons chopped basil
  • 2 Tablespoons mildly flavored oil, such as sunflower oil
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons fresh squeezed lemon
  • 2 teaspoons fresh local honey
  • 1-2 teaspoons sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dried oregano

Directions for Zucchini Fritters:

  • Shred zucchini into a colander in the sink and sprinkle liberally with salt. Toss a few times for even coverage and let sit for about 5 – 10 minutes.
  • Meanwhile in a large bowl whisk up the eggs, herbs and spices.
  • Strain out zucchini by balling up in your hands and squeezing over colander. You want to get as much liquid content out as possible for crispy fritters. You can begin adding the strained zucchini to your egg mix.
  • Once you have strained out all of the zucchini you can mix it in with your eggs. You can also add the grated parmesan in now.
  • Mix in 1/3 cup of the flour, then continue to add until you have a thick, workable consistency. This can usually be achieved with 2/3 cup, but sometimes a whole cup, depending on your zucchinis.
  • Heat enough oil to cover the bottom of a large skillet on medium high/high heat. Make sure the oil is hot before dropping the fritters. Scoop the mix with a medium spoon, about 2 Tablespoons per. Space evenly with at least 1/2 inch room.
  • Cook 3 – 4 minutes, until bottom is golden brown, then flip. Push down with your spatula for a nice even thickness of about 1/4 inch. Check in 2 – 3 minutes. When golden and crispy, sprinkle lightly with sea salt and transfer to paper towels to cool slightly before serving.

Directions for Cucumber Tomato Salad:

Toss all ingredients together. Make ahead to marinate for 1 hour – can be kept refrigerated for up to 2 days.

You can add fresh crumbled feta when serving for an extra zing!