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This Week at the Farmer's Market

This Week at the Farmer’s Market

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What a delightful Tuesday, friends! Wednesday is just a smile away with promises of a great lunch and relaxing morning. Kandy will be there with wholesome homespun Vietnamese salads to add an exotic flair to lunch.You’ll just love a glass of jasmine tea with that! Maybe bring home a serving of traditional egg rolls for Thursday’s lunch. You may prefer a Jordanian favorite —Muhjadara —which is a simple dish of lentils and rice topped with caramelized onions. Don’t forget the baklava, ya just gotta have some treat for the afternoon. Of course, you could just save the baklava for tomorrow and go in for some of Allison’s freeze dried treats.

Indulge in a luscious Vegan Burger from Bhakti Farms. This is an amazing little burger made with sweet potato, black beans, and beets. Sooo good! Remember to get your eggs. Kristen also has figs and now she is offering fig preserves as well. Of course, there are Carroll’s waffles to enjoy. Do NOT refer to them as dessert waffles so you can be very convincing when you tell your coworkers that it really is lunch. You’ll want to remember to bring your knives for Ben to sharpen. Nothing worse than a dull knife.

Darrell Galatas will welcome Saturday with sweet music wafting from the gazebo and lifting your spirits. So grab a cuppa joe from the pavilion and take a stroll through the “garden department”. Our plant vendors, Trudy, Dennis, and Ms. Betty have some lovely varieties to brighten up your gardens whether you’re looking for patio and landscape plants, trees and bushes, or house plants.

Since Vince has beets and fennel on his table, I looked for a recipe that includes both. I hope you enjoy this roasted beet and fennel salad with mint and toasted walnuts. First things first, preheat your oven to 400F. Line 2 baking sheets with parchment paper (you could get away with 1 if you cut the recipe in half). Cut 6 medium or 3 large beets and cut into 1” chunks and add to one of your baking sheets. Place the fennel (cored and thinly sliced) to the other. Drizzle with oil, salt and pepper. Roast for 25-30 min til beets are cooked and fennel is golden. While you’re roasting, make your dressing by whisking the juice of 1 lemon, 1 tsp stone ground dijon mustard, 1 tsp honey, 1 tbsp chopped fennel fronds (frilly tops), and 2 tbsp olive oil. After the veg have been roasting for 15 min, put 1/2 cup chopped walnuts into the oven to toast. Remove from oven when done and let cool. Once all has had a chance to cool, toss them all together and coat with 3/4 of the dressing. Top with mint leaves. Serve with the rest of the dressing, just in case you need a dab more. You can serve this by itself, or over lettuce, or toss with some of Six Acres fabulous microgreens and enjoy!

Mushrooms are always delicious whether sautéed with a bit of Mauthe’s butter or one of Jennifer’s amazing butter blends. James has the market cornered with gourmet mushrooms — lion’s mane, shiitake, chestnut, pioppino, and oyster. You can’t even find this quality at Whole Foods. While you’re over that way, check out Rose’s new praline delights. You won’t be sorry. Then a stroll over to Tessier Gourmet for fabulous prepared foods. You’ll love her tamales and the spinach artichoke dip. You also love Mauricio’s cookies, ginger snap and peanut butter. YUM!

Norma has some fabulous brownies, rich and chocolatey. She also makes a most delicious veggie wrap. You’ll find lemon and cherry ice box pies at Bear Creek Road. Abeer will be there this week with wonderful hummus, grape leaves, and more Mediterranean dishes. Sam is making (well, his girlfriend is) gluten free cookies and brownies and he will have nutritious sprouts and that amazing Farmer’s Cocktail. Koffee’s Coffee has a new Columbian roast that begs to be brewed.

All in all, there is so much to enjoy! We hope you will 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 covingtonfarmersmarket.org

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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Wowzer, friends! Have you had enough rain? Who hasn’t? Nevertheless, our market will be in full swing Wednesday and I predict it won’t rain until 3pm—after the market.;) Lots of eggs and figs at Double K Farms. You can make some mighty fine muffins with these figs. Simply whisk together 1 cup all purpose flour, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt. In another bowl, blend together 1/2 cup buttermilk, 1 large egg, and 1/2 tsp vanilla extract. In a third bowl or stand mixer, beat 3/4 cup dark brown sugar and 4 tbsp room temp unsalted butter until nice and creamy. Begin to add the other ingredients, alternating dry then wet ingredients. Mix until just combined. Do not overmix. Gently fold in 1 cup chopped fresh figs. Pour into generously butter muffin pan and bake at 350F for 25-30 min. If you were lucky enough to get goat cheese last Saturday, this would make a luscious topping.

Delight in a wonderful salad from Kandy like a delicious blend of shredded cabbage red onion, and carrots, accented with cilantro and mint with a side of soothing jasmine tea. If you’re looking for Jerry and some sweet, raw honey, look no further than Kandy’s table. He has been so busy managing his hives and blueberries, he just can’t get out here. But I won’t complain because we’ll definitely appreciate good honey and are breathlessly waiting to see if there will be more of his world famous blueberry spread. Abeer has some amazing dishes to enjoy in the meantime. If you haven’t tried her Mujadara, then definitely treat yourself. It’s a delicious combination of lentils and rice topped with fried onions. Oh man!How good! She’s also got Baba Ghanoush and some splendid meat & spinach pies.

Tomorrow may be a perfect day for a Bhakti bowl from Johnny. Thai Peanut sauce? Sesame Ginger sauce? It’s gonna be a hard choice. No hard choices when it comes to one of Carroll’s waffles, though. Puff pastry waffle topped with a creamy custard, fresh berries, and homemade whipped cream —need I say it? I had me at waffle. Even if you totally fill up on lunch, you’ll still have room for snacks at 3. New vendor Allison certainly has you covered with crunchy freeze-dried snacks including “Cheese Puffs” which are technically asparagus seasoned with a vegan cheese seasoning. I’m thinking you’ll like these even if you don’t like asparagus.

Last Chance Bluegrass Band…in the gazebo….this Saturday morning…be there!! And we’ll have lots more than that so why not celebrate with a totally delish veggie pancake from Meme to go with your coffee. Happy Flour makes awesome waffles if the veggie pancakes don’t entice you and Bear Creek Road has that delightfully Spicy Chicken Biscuit. Jennifer is also making a Roasted Garlic Mushroom pizza – YUM!

Did I mention coffee? Well we have some really good stuff at the pavilion BUT we also have a brand new coffee vendor. Yep and you won’t forget the name —Koffee’s Coffee (formerly known as Covington Coffee Works). They roast the beans themselves and you can taste test before buying. Glenn plans to have 1 dark roast, 2 medium roasts, and 1 decaf available. This week he will offer Columbian Supremo roasted Medium Plus, Tanzanian Peaberry (how exotic!) roasted Full City, French Breakfast roasted Dark, Decaf Columbian Swiss Water roasted Medium. I know you’re gonna enjoy!

Naturally, we have gorgeous veggies all through the market… eggplant here, okra there, peppers everywhere! Tables are filled with great seasonal veggies at the moment —red potatoes, white squash, yellow squash, zucchini, maybe even some butternut squash, lots of tomatoes, too. For juices, head on over to Amanda’s where you can find fresh orange juice and mango juice. She also has juice blends made with seasonal fruits. Of course, if you prefer your fruits in frozen form, her Popsicles are legendary! For a green juice, you can’t beat Sam’s Farmer’s Cocktail with apples, ginger, and spirulina. It has amazing flavor to go with that bright green color!

Watermelon and peaches still abound as do the figs. Now if you haven’t tried the fig muffin recipe above because you wanted to get some goat cheese from Huckleberry Fred’s and buttermilk from Mauthe’s, here’s a reminder not to forget.

I found a lovely recipe for chicken, sausage and mushrooms which is absolutely fabulous! (see below) So make it a plan to stop by Jubilee for your sausage, Credo for your chicken, James for the mushrooms, Alton for the parsley and Mauthe’s for the butter. Oh yeah, all good stuff!

Fight that urge to sleep in! The goodness of the Covington Farmers’ Market awaits! You can nap on Saturday afternoon. The tastes are fantastic; the flavors abundant and the smiles are everywhere. How many more reasons do you need to be at the market each week?

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 covingtonfarmersmarket.org

Check out our Facebook page – facebook.com/thecovingtonlafarmersmarket

On Instagram — @covingtonlafarmersmarket

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Chicken, Sausage and Mushrooms

1 (6-ounce) sweet Italian sausage, cooked, diced (Jubilee)

2 tablespoons olive oil

2 boneless chicken breasts (Credo Farms)

salt, freshly ground black pepper, and cayenne to taste

1 red onion, diced

1 1/2 cups pioppino mushroom or sliced shiitakes (James)

1/2 cup white wine

2 tablespoons cold butter (Mauthe’s)

2 tablespoons fresh chopped Italian parsley (Alton)

Simply poke your sausages with a knife and brown for about 3 mins on each side. Remove from heat but don’t wash the pan. Cool sausage in fridge while you cook the chicken. Season your chicken breasts on both sides. Add a little olive oil to your pan (with the drippings from the sausage) and cook chicken for 5-6 min on one side and about 3 on the other. While chicken is browning, prepare the mushrooms and slice up the cooled sausage. Remove chicken from the pan and add red onions, sliced sausage and mushrooms. Salt to taste. Cook until slightly onions and mushrooms are slightly browned. Nestle the chicken breasts in your veggies and bake in a 400F oven for about 15 mins. or until cooked through. Remove from the oven and put the chicken on a plate to rest. Put the mushroom mixture on high heat to brown for about a minute then add the white wine or a blend of chicken stock and vinegar (the taste cooks out). Cook until the mixture reduces by half and add your butter. Stir around the pan until butter is melted and sauce starts to thicken up. Spoon over your chicken and serve. Perfection!

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 www.covingtonfarmersmarket.org

Covington Farmer’s Market Recipe:

Giambotta with Cucuzza & other Summer Vegetables

Giambotta with Cucuzza. Photo from staceysnacksonline.com

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.

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This Week at the Farmer’s Market

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Well, another Wednesday is upon us and I’m looking forward to some goods eats out there. Ben does a really good job of sharpening your old dull knives. So bring ’em to the market and let him sharpen while you shop. Kandy will be at the market with her fabulous salads, and if you get there early enough, you may possibly be able to enjoy her pan-seared salmon salad. Of course, if you don’t want to risk it, you can always text your order to 225-329-6470. Be sure to specify whether you want it over rice noodles or cabbage salad. Don’t forget to pick up a jar of Jerry’s raw organic honey from Kandy as well.

I just found out this week that Johnny is making those fabulous black bean & beet burgers with sweet potato, beet & black bean and is now called The Vegan. Wow! What a flavor profile! If that doesn’t float your boat (sorry, I’m hoping noxious puns will keep the rain at bay), there is a Messy Mushroom burger that is quite tasty! Now for the eggs — Double K, of course. You’ll find a nice surprise on Kristen’s table —FIGS!! Ouzi, that delicious “pie” of filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts will be on Abeer’s table. She also is making baklava (flaky and sweet), tzatziki and more. So many flavors, so little time…

Come Saturday morning, jump in the car and head on over to the Covington Farmers’ Market where you’ll find we have lots of goodness all around. LOTS of goodness, because Amadee Frederick & Son will be in the gazebo jamming out some wild Cajun tunes for you! Enjoy!

So many lovely veggies at the market these days. You’ll find yellow and white squash, zucchini, tomatoes, fennel, beets (yellow and red), eggplant, red potatoes, cucumber, cucuzza squash, and gor-gee-us peppers. Sis, at J.R.’s table, says she likes to stuff them with breakfast sausage mixed with cream cheese and bake for a yummy meal. Well, Jubilee has you covered for the breakfast sausage and Mauthe’s may have their delightful cream cheese. I’ll bet you can substitute Jubilee’s green onion sausage and Huckleberry Fred’s garlic goat cheese if you can’t get the others.

Norma is preparing several salsas with seasonal fruits; make sure you have enough chips, Hmmm! I wonder how it would taste over some grilled squash. Stacey has salsa as well, canned, and ready for the table. Flavors like black bean, salsa verde, tomato and even Chow-Chow!

Okra is out on the tables, too. It was secretly disclosed to me that you can bypass the slime by eating your okra raw. Whaaat?!! Yes, but it’s even better if dipped into some of Mauricio & Vincent’s Skordalia! Right! That same amazing spread that gives life to your tater salad and pop! to your garlic bread will put the pizzazz in your okra. Aren’t secret sources wonderful?

It turns out that our Angry Gator people, Gina & Andy, are wonderful at providing alligator meat but the sausage (crawfish, alligator, and shrimp) comes from Bulldog Boudin & Sausage! Yep, Kristen and Jody have boudin too!

Amanda has some delightful juices like strawberry-pineapple-mango, ginger-lemonade, mango, and (naturally) orange juice. Sweet tasty watermelon, delicious peaches, and blueberries abound, and I’m seeing figs are now gracing the tables. A lot of fig recipes pair them with goat cheese and Huckleberry Fred’s is the place for that and your Covington Farmers’ Market is the place to be for great food, veggies, smiles, goodies, and more. So set your alarm clock for amazing, ‘cause you certainly don’t want to miss out!

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

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This Week at the Farmer's Market

This Week at the Farmer’s Market With Charlene LeJeune

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Wednesday market is just about 24 hours away and we have a lovely surprise. We have a new produce vendor for Wednesdays and they are due to start this coming Wednesday! Not sure exactly which veggies they will have, but I’ve been told it is an amazing selection. Yippee! I think I’ll celebrate with some shrimp and cream cheese rolls from Kandy and a glass of jasmine tea! Perhaps I’ll bring home her shredded cabbage salad with shrimp for Thursday. Then a hop skip and a jump over to Bhakti for my favorite beet and black bean burger or maybe I’ll go for the chickpea salad … Kristen will be there with plenty of eggs so make sure they are on your list. Dave will also be there to sharpen your knives!

The Farmers’ Market String Band is headlining in the gazebo this fine Saturday. So grab a cuppa from Kayleigh in the pavilion to enjoy while you get your shopping done. We had a fine turnout last week even with the threat of rain from our tropical system. Greg had some delicious tomatoes and blueberries PLUS he has Chanterelles as well. We’re starting to see more eggplant on the produce tables and squashes and red potatoes and peppers still abound. I noticed that Vince had cucuzza squash too. Lion’s Mane, Shiitake, Chestnut, and Oyster mushrooms are back on James’ table. Bet they would taste especially good sautéed in one of Jennifer’s butter blends, like Garlic Parmesan.

Tessier Gourmet has some wonderful “dips” on the table like black bean & lime salsa or spinach artichoke. Hmmm. That spinach artichoke may be really delicious as a “stuffing” for some of Credo Farms’ chicken breasts! So simple, too. Just slice a picket into the breast, fill with a couple of spoons of dip, close with a toothpick and roast! Garnish with sprouts and microgreens and serve with roasted red potatoes. Just cut into quarters, toss with duck fat (Ross) or one of Jennifer’s butter blends or Mauthe’s butter (melted), or olive oil, fresh herbs (thyme, rosemary, oregano, parsley, or tarragon) and roast. Voila! Gourmet meal! You can get those herbs from Alton and what you don’t use this time can be planted (in a garden or container) to continue to grow so you can tasty-up future meals.

I saw sausages at Crescent City Meats (the alligator guys)! Yes! Alligator or shrimp or crawfish sausages! Perfectly timed for the outside BBQ. With the veggies at the market, you will have more than enough for sides or a whole vegan meal — right on the grill. Jennifer has been making French bread so now you have all the fixins’ for a po’ boy sandwich!

Blueberries and peaches and tomatoes still abound at the market. Barbara tells me she will have lima beans and lady peas too. I hope to see watermelon and figs before long. What better time to remind us all to eat local, in-season veggies…good for your health and good for our local economy.

Get an immunity boost from a bottle of Sam’s Farmers’ Cocktail. The ginger flavor is really energizing! For more immune boosting, try Naturally Well’s elderberry syrup. Abeer will be there this Saturday with all of your Mediterranean favorites. There’s raw honey, fresh juices, delicious jams and jellies, hand crafted soaps, home grounds grits or cornmeal and much more. There really is nothing like a farmers’ market when the veggies are at their peak of flavor and variety. Hope you will 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 covingtonfarmersmarket.org

Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

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Abeer is back with her fabulous Ouzi and your all time favorites like grape leaves, chicken rolls, spinach & meat pies, tzatziki and more. It wouldn’t be Wednesday without those incredible shrimp and cream cheese rolls that Kandy makes. They will definitely see you over Hump Day. You know she also has those delightful salads — always hard to choose which. But no need since you can select a different one each week. More difficult decisions when you reach Bhakti Farms. What will it be? Mushroom burger? Curry bowl, or the luscious Beet & Bean burger? Protein balls? Raw blueberry pie? Dark chocolate bars? No matter your choice, it’s all good.

Ever faithful, the Double K hens are busy, busy and their eggs are the delicious result. You can get your knives and scissors sharpened here, just remember to bring them with you. Mignon’s fabulous juns , kombucha & tepaches are very refreshing.

Wonderful things! Marvelous things! in store for this Saturday beginning with music from the Charles Richards Movement moving in and out of the gazebo and all through the market. Stop by Meme’s for one of her amazing veggie pancakes! Then head on over to Amanda’s for fresh juices to enjoy with your pancake. You’ll be glad you did.

Among those wonderful things are the return of J.R. to the market with fabulous red new potatoes, long green/chartreuse peppers, cherry tomatoes, and white squash! Faust Farms is back as well with black eggplant, tomatoes, peppers, and more. I know! I know! There will be lots of peppers at the market over the coming weeks. Good time to start chopping some for the freezer so you’ll be prepared for that horrible season when they’re not available. My aunt didn’t bother to chop; she always froze them whole, no need to blanch.

Not to be outdone, Vince has gorgeous beets (red and yellow), zucchini, yellow squash, cucumbers, turnips, and starting next week white and green eggplant! Sam’s table will be filled with more than just sprouts. He’ll have yellow squash, golden zucchini, fresh turmeric, squash blossoms, roasted chicory, cucumber, and red potatoes. Wow! And check out Six Acres microgreens. With flavors like Genovese basil, Rambo or China Rose Radish, Waltham Broccoli, Dun Pea, you’re gonna have a dish tasty enough to set before a king!

I believe this will be the last week Succotash Ferments will be at the market for a bit. With a new little one, Nancy will be pretty busy. We wish her the best and will patiently await her return. Good news! James says he should have shiitakes this week with the other varieties soon to return. He will definitely have blueberries. We’re seeing lots of those little beauties around so enjoy ‘em while we have them.

Our incredible bread bakers just outdo themselves each week with a variety of different breads. From sourdoughs and sandwich breads at Happy Flour to sourdoughs, flatbreads, and French breads at Bear Creek Road. Jennifer will also have her delicious blended butters, ideal for spreading on said breads or sautéing all this gorgeous veggies you’ve bought.

A visit to our meat vendors will fill your freezers. Hope at Credo Farms will be there this week with cuts of chicken (or whole ones), eggs, and her fragrant soaps. Shrimp are usually involved when you think of stuffing squash and Mr. Two has the best! We have alligator meat as well thanks to Gina and Andy. Ross is known for duck meat and I believe he also sells duck fat, pate and other duck products. Let’s not forget Jubilee Farms — lamb, beef & pork roasts, chops, pork sausages and beef broth…eggs, too!

Come discover all our market has to offer. Yeah, you will have to wait for Saturday, but it’ll be here before ya know it. We’ll see you 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

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This Week at the Farmer’s Market with Charlene LeJeune

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It’s Tuesday again, my friends, right on time! Time to start thinking about a lovely day at the market tomorrow and a wonderful lunch. Feast on an old favorite from Kandy – lemongrass infused chicken on a bed of noodles and lettuce. Yum! She also offers her pan seared salmon on a bed of noodles or shredded cabbage salad. It’s best to order that ahead (225-329-6470). Then over to Bhakti Farms for one of his amazing vegan burgers, Curry Bowl or Bhakti Bowl. And pick up some of Johnny’s Cajun Spice. You’ll need it for a recipe. I hope you brought your scissors and knives ‘cause Dave will be there with his sharpener.

Kristen will be there with lots of eggs. Brighten up your morning with a simple egg frittata. Slice or chop one onion and sauté it in 1 tbsp butter. Add 1/2 green pepper, chopped, turn up the heat a bit and cook for a couple minutes. Whisk up about 6 eggs with a splash of milk (almond milk will work as well) with a dash or two of Johnny’s Cajun Spice. Before adding the eggs to the pan, toss in a handful of chopped chard or spinach and let it wilt. Now, you can pour in the eggs and top with feta cheese (geez, I hope you picked up some from Huckleberry Fred’s on Saturday.) Bake in a 375F oven for 20-25 min till the eggs are set and not jiggly. You’ll enjoy having an Organic Pineapple Ginger (coconut sugar) Bucha or and Organic fresh Goumi berry Tepache with your meal.

Tuesday may sneak up on us but Saturday never will. And this Saturday, we are welcoming a newcomer to the gazebo, Darrell Galatia. So take advantage of the gorgeous weather and the fabulous music with a stroll around the market.

Never one to just make plain ole jams and jellies, Althee has got a lot of real winners on her table, from her Goumi Berry jelly to Elderberry Jelly to Persimmon to Scuppernong jelly. I know. That was my first thought. What in the world is a scuppernong? Turns out it is the oldest muscadine cultivar around, looking like a large white grape. Tessier Gourmet doesn’t hide behind the plain, either, with prepared dishes such as Smothered Chicken, Brisket in Red Wine Sauce, and Mushrooms in Parmesan Cream.

Six Acres has a remarkable assortment of microgreens like China Rose Radish and Genovese Basil. Just think how that would taste garnishing a plate of Tessier’s Smothered Chicken, mmm. They also have quail eggs and egg scissors. (Yeah, you read that right.) Well, of course I asked and the egg scissors are specially made to crack a quail egg. These petite little orbs are so delicate that if you cracked them like a regular egg you really run the risk of egg shells in your omelet.

So, I’m over at our new vendors the gator meat people, Gina & Andy, and I overhear a recipe for grilling gator meat. Don’t worry…I got it. First, you’ll need a trip over to Bhakti Farms ‘cause you’ll need some of Johnny’s Cajun seasoning (or you can use an inferior store brand). Simply sprinkle over your gator meat and let it marinate in the fridge for about an hour. Then (on soaked skewers) build your “kebabs” alternating the gator with sausage from Jubilee (smoked or green onion) and pineapple (sorry, you’ll have to get that from the store). Then pop the gatorbabs onto the grill. How easy is that? You could easily add or substitute yellow squash or zucchini (Sam or Vince) or those cute mini white squashes Nick has or mushrooms from James.

If you didn’t get feta or goat cheese from Huckleberry Fred’s last week, pick some up. I find it very useful in many recipes especially over sliced squash or zucchini (Nick, Vince, Sam). Simply slice your squash of choice, toss with a bit of olive oil and season your your favorite blend. Then place on a cookie sheet into a 400F oven for 15 to 20 min until desired doneness. Enjoy! But you won’t be able to enjoy it if you sleep in, right? 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

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This Week at the Farmer’s Market with Charlene LeJeune

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It’s a tad on the damp side today and possibly tomorrow as well, my friends! Although, who knows, we’ve had rainy weather forecast only to see sunshine the day long. No worries though, just pull out your pirogue and head on over. Have we got lunch for you! First stop is Double K for eggs, of course. Then, Abeer has a tasty Eggplant Moussaka waiting for you. Yum! She also has (each week) chicken rolls —delicious all on their own but get some tzatziki or humus to dip it in! One of Kandy’s salads are just the thing to chase away the dreariness of the day and her shrimp & cream cheese rolls have been known to ease the pain of the tax collector. Regardless of your decision, a cup of her jasmine tea will make it right. Get it unsweetened and use some of Jerry’s sweet clover honey to sweeten.

Mignon is introducing an Organic Pineapple Ginger Tepache which is a fermented beverage made from the peel and the rind of pineapples, and is sweetened with coconut sugar, seasoned with powdered cinnamon, and served cold. Sounds absolutely exotic, doesn’t it? She is also preparing an Organic Goumi Berry tepache or kombucha. These berries are totally delicious, a little tart/a little sweet using one of the highest lycopene bearing foods on planet (it’s reputed to fight heart disease and cancer.)

Ya can’t go wrong on a Saturday morning with Cassie Krebs’s music flowing from the gazebo. So grab your coffee from the pavilion and find some breakfast before you start shopping. Meme’s veggie pancakes are the absolute bomb for breakfast. So tasty. Norma Jean’s quiche slices are another fabulous choice but you may prefer a serving of her enchilada pie. At Bear Creek Road, Jennifer is preparing Chocolate Pudding S’Mores Pie (I know; can you stand the wait?) and a whiskey glazed Sausage Biscuit filled with spinach, onions, and Swiss cheese. Happy Flour is planning on using seasonal fruits and veggies to create peach, strawberry, or zucchini & feta danish pastries. How lovely!

The peaches are especially flavorful this year and Barbara has plenty. Blueberries are plentiful, too, with both White Oak Fields and Johnadale’s having some. You’ll also find strawberries Johnadale’s but I’m not sure how much longer. James has oodles of his gourmet mushrooms — shiitake, lions mane, oyster…

Of course, what’s a Farmers’ Market without veggies. The spring/summer veggies are gorgeous from the golden zucchini, yellow squash, turmeric, snow peas, and squash blossoms on Sam’s tables to the cucumbers, zucchini, squash, broccoli and cauliflower on Vince’s table, to the magnificent green beans, fennel, kale, salad blends, and garlic flowers Nick has available to the flavorful celery and butter crunch lettuces and herbs at Northshore Greens. Naturally, I had to find a recipe.

You’ll need 2 cups cooked pasta of choice + 3/4 cup pasta water, 2 tbsp Mauthe’s butter, 2 zucchini (Sam has golden zukes; Vince has green), sliced on a diagonal, 1-2 garlic flowers, broken up (or use 2 cloves of minced garlic), 1/4 cup parmegiano reggiano + more for garnish (I’d probably substitute Huckleberry Fred’s Garlic or Garden Herb. The nice thing about their blends is that you can scrape a fork across the top and the cheese will crumble over your dish. Beautiful!), 1/2 lemon, juiced, 5 squash blossoms (Sam), stems & pistils removed, petals left whole, salt & pepper.

First, cook the pasta of your choice and drain, keeping about 3/4 cup of the pasta water. In a large sauté pan, melt the butter. Then, add the zucchini and garlic flower and cook for a couple minutes. Add the pasta water and pasta. Cook (stirring constantly) until the sauce thickens, maybe 2-3 minutes more. Add the cheese and lemon juice, salt and pepper. Serve in two shallow bowls topped with the squash blossoms and more cheese. Voila! Farmer’s Pasta! A slice of sourdough (Happy Flour, Bear Creek Road) would be the icing on the cake for this meal.

So no matter what you’re in the “market” for, be it raw honey (Blood River, Nick), cookies (Vincent & Mauricio), cultured foods (Cameron), fermented foods (Succotash Ferments), duck meat (Ross), shrimp (Mr. Two), Jubilee Farm’s meats, pies and jams (Althee), microgreens (Six Acres), pickled veggies from Stacey, or pet snacks (Tiger Bait)—it’s here waiting for you! Food, friends, and a great time. Hope to see you 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

This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

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Good morning, faithful friends! Wednesday is just a whisper away…are you prepared for delicious? Abeer will have Ouzi this week, that delightful “pie” of filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts. Sooo good! She’ll have tabouli as well as hummus and tzatziki! Kandy’s salads are truly delicious as well as healthy and refreshing! My fave is her lemongrass infused chicken and noodle salad but the shredded cabbage with shrimp is another tasty one (very flavorful!)

Bhakti Farms’s chickpea salad with chickpeas (naturally), tomatoes, red onion, parsley, and seasonings is a tasty way to add protein to a vegan diet. In fact, Johnny and Carolyn have many dishes that will delight the vegan palate! And you can’t beat the Bhakti or Protein Balls! Remember to pick up your eggs from Double K. Don’t be dismayed if you don’t see Jerry at the market; you can get his raw clover honey through Kandy.

Sunny Saturday morning brings the Jayna Morgan Duo into the gazebo with their toe-tappin’ tunes! So grab your coffee or tea from the pavilion and take a stroll. Well, the spring veggies are really starting to kick in. Nick has gorgeous fennel plus kale, sweet potatoes, a salad blend and fizzy mustard. Zucchini and yellow squash and sprouts are headlining over at Sam’s Sprouts while cabbage, broccoli, cauliflower, are still in abundance on Vince’s table. Northshore Greens will be here for another few weeks with really crunchy, flavorful celery and lettuces plus herbs galore (fresh and dried).

Barbara Cleckler is back with vine-ripe tomatoes and oh-so-sweet, tasty peaches! White Oak Fields is back with their sweet blueberries. There are plenty of strawberries still at Johnadale’s along with plump, delicious blueberries. Microgreens abound at Six Acres and they make a lovely addition to sandwiches or salads.

Ross from Backwater Duck Farms has Leg of Duck Confit. You can find the recipe for this on his website: www.backwaterduckfarm.com You’ll want to pick up a couple of pounds of shrimp from Mr. Two for this easy Roasted Parmesan Garlic Shrimp recipe. First make a marinade with 4 tbs olive oil,
4 minced or pressed garlic cloves, 1/2 tsp. dried oregano, 1/2 tsp. dried basil, Kosher
salt, black pepper, & lemon zest of one lemon. Toss your peeled shrimp in the marinade. Cover and marinate in the fridge for 1-3 hours. Sprinkle with 1/2 cup shredded Parmesan (or just leave ’em plain). Roast at 400F for about 8 minutes, until shrimp are pink and perfect. Garnish with chopped parsley and dig in. Doesn’t that sound amazing?!

More amazing stuff comes when you visit Succotash Ferments. Nancy has raw krauts available as well as probiotic-rich strawberry milk kefir and kombucha. Samantha’s Naturally Well Elderberry Syrup is the best thing to have in your spring/summer arsenal. Keeps your immune system boosted to fight off allergies and more. My grandkids love to have Stacy’s Pickled Baby Corn in the fridge for snacking. Not a fan of baby corn? Then check into her selection of other pickled veggies and also sweet jams.

These aren’t the only things you’ll find at our market. You’ll find the freshness and variety that our vendors offer that is very inviting. And you are invited to enjoy it 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

This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

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Wednesday is here with lively music from our market musicians and great food from our vendors. Abeer is back this week with a delightful selection of foods from Quinoa Salad to Ouzi to Eggplant Moussaka and she’ll even have your favorites like hummus and tzatziki and baklava! Those hardworking Double K hens are busy producing some of the tastiest little orbs around. Beet and black bean burger, need I say more. Oh my, such a delicious little veggie burger topped with Sam’s Sprouts, avocado, Johnny’s special sauce!

Is there anything more satisfying than Kandy’s shrimp and cream cheese rolls? Well, yea, the lemongrass infused chicken salad. Eddie tells me that he should be back in another 2 weeks. Keep your fingers crossed. You can still get some of Jerry’s sweet, raw, clover honey at Kandy’s table. Bring your knives and scissors to have them professionally sharpened by Dave. Mignon tells me that she is bringing back her famous Abita Chic coffee substitute and all around super brew.

Saturday will be hoppin’ and boppin’ with the music of Crispin Schroeder poppin’ from the gazebo. Why not start off the day with a hot cuppa coffee or iced tea and a lovely smile from Kayleigh? Then get out your grocery list… Six Day Acres is new to our market with a plethora of microgreens. Check ‘em out! Huckleberry Fred’s is out each week with lovely goat cheese blends and goat milk as well. I love their blends as they are so easy to crumble on a salad or add to my bone broths (Jubilee Farms) or just spread over a tasty piece of toast (our artisan bakers are fabulous!).

Here’s a lovely mushroom pasta recipe I came across. You’ll need a container of shiitakes from James, a bundle of fizzy mustard, heirloom kale (Nick) or some New Zealand spinach plus fresh thyme and oregano (1/4 cup) from Northshore Greens, 1 tbsp lemon juice, 2 tbsp olive oil, 1/4 cup grated Parmesan and 3-4 oz goat cheese from Huckleberry Fred (I’d go with either the Garden Herb or Garlic) and 8 oz pasta (Jennifer may have some). Cook the pasta in heavily salted boiling water until al dente. Drain the pasta and save out 1/4 cup pasta water. While you’re waiting, clean the mushrooms, then slice them. Chop the herbs. In a sauté pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of kosher salt together for about 5 minutes, stirring occasionally. When mushrooms are cooked, reduce heat to low, add lemon juice, greens and few more pinches of kosher salt. (Sounds like a lot of salt but it needs it) Cook for about 2 minutes until greens are wilted but bright green. Add the Parmesan cheese and pasta water and stir until cheese is melted. Toss the drained pasta into the mushrooms. Add fresh ground black pepper and kosher salt to taste. Use your fingers to break off crumbles of the goat cheese and add it to the pasta—YUM-EE! And so easy!

James has such a wonderful selection of mushrooms and you can easily do a sauté with any of them. Start with a little Mauthe’s butter (cause ya can’t get better). Throw in a little salt, pepper, and sliced ‘shrooms and, when they’re almost done, add some greens. Nick’s table is filled with heirloom Swiss chard, Frizzy Mustard, or heirloom kale mix. Northshore Greens boasts spinach and fancy New Zealand spinach plus you can get fresh herbs from them as well (talk about flavor!) Perfect as a main dish or as a side for some grilled Jubilee pork chops.

We’ve got plenty of strawberries and last week, Johnadale’s had sweet blueberries! Barbara Cleckler is back this week, along with her lovely assistant, Sandra, and I know there will be PEACHES! Knowing Barbara, she will also have some whoppin’ fat tomatoes!

As for meats, we have you covered! Ross has duck meat each week (which would really taste good with the above recipes). Jubilee Farms offers pork, beef, lamb, and their incredible sausages. Credo Farms is there (usually on 2nd and 4th weeks) with chicken and Mr. Two’s shrimp can’t be beat. NOW we have the Angry Alligator with (you guessed it!) alligator meat — oh my! I’ll definitely have to find some recipes for that!

You’ll find wonderful wraps at Norma Jean’s table plus her special soups. She also creates an exquisite roasted red pepper enchilada packed with flavor and marvelous quiches. Lots of goodness at Tessier Gourmet with Eggplant Parmesan or maybe even Smothered Okra & Tomatoes or Cajun Meatballs. Bhakti Farms’ veggie sandwich is packed with carrots, avocado, Sam’s sprouts and Johnny ’s special sauce, all crammed on one of Dave’s Killer Buns.

There’s so much to check out at our market. Hope to see you 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

This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

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Gray skies are gonna clear up, put on a happy face, friends! We may see more gray than blue over the week, but all I’m gonna see is blue! And sunshine! And the tastiest kind of sunshine is laid by those hard-working Double K hens. Can you imagine a day without ‘em?

Seasoned with love and beautifully seared, Kandy’s salmon salad is quickly becoming a market favorite. She serves it on a bed of shredded cabbage, red onion, carrots, cilantro, coriander, mint or over rice noodles. She’ll have several on hand but if you want to ensure you get one of these delightful salads, pre-order at 225-329-6470. No worries, she will have shredded cabbage and shrimp salad and lemongrass chicken salad. Kandy is also selling Jerry’s raw clover honey. This week there will definitely be some creamed cinnamon honey —extraordinary!

You’ll find all kinds of vegan salads and burgers at Bhakti Farms. Johnny delectably grills portabella mushroom before placing it on a bun under a covering of Sam’s sprouts and avocado and secret sauce. Grab a few of Johnny’s Bhakti Balls (lil chocolate delights) for a little afternoon snack. Boost your immune and treat your tastebuds at the same time with one of Mignon’s fabulous fizzes — Pineapple Ginger Coco-bucha Fizz or Multi-floral Probiotic Fizz. Mignon also hand crafts candles from locally sourced beeswax.

Need your knives sharpened? Tools? Scissors? Yes! Yes! Yes! then get out to the market, cause Dave and his son Ben are set up ready to go. Getting your tools professionally sharpened is soooo much better than that little hand sharpener in the kitchen drawer. Sometimes they just need a lot more love.

The Steve Anderson Band is looking forward to not singing in the rain (which is the general sentiment around the market) and we are looking forward to listening to their happy tunes drifting from the gazebo. A stroll to the street side of the gazebo will bring you to Meme’s famous veggie pancakes, a treat tasty enough to drag you from your slumber.

Northshore Greens has New Zealand spinach but no worries, mate, they are not grown down under but right here in our own backyard (theirs, not mine). Becky has plenty of regular spinach, celery, and herbs, too. Carrots, kale, butter crunch or red oak lettuce, and beautiful, delicious rainbow chard, that’s what Nick’s table is made of! And you still find sweet potatoes there.

Strawberries are back at Faust Farms and we may even start to see some blueberries making an appearance around the market. Faust had Brussels sprouts this past week but probably not for much longer. You’ll find broccoli, cauliflower, beets and more at Vince’s table but I think we’ve seen the last of the citrus.

So thankful for Samantha’s Elderberry Syrup at this time of year when all seems blanketed in yellow green “dust”. Brioche Buns and Apple Cinnamon Muffins will not help your allergies but they will be calling your name at Bear Creek Road and Norma is making some of her amazing wraps, complete with carrots, avocado, and Sam’s sprouts. Brownies, too! Jalapeño and Cheddar Sourdough is a new addition to the Happy Flour lineup as well as apple strudel pastries.

Of course, this isn’t all we have to offer. Serenity Lane offers a lovely selection of skin care products that do marvelous things for your skin. Their CBD blends are top notch and you won’t find a better liniment than their Grandpa’s Liniment! There are wild and free yard eggs, sweet raw honey, a plethora of jams and jellies and pickled veggies. There’s laughter and excitement and Kayleigh and Ed serving coffee in the pavilion. How can you think 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

Shop Local This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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Joy and happiness to you, my friends! The pollen and the rain have been monstrous the past few weeks but we have a cure in store…or at least at the trailhead. Fresh Double K eggs —boil ‘em, roast ‘em, stick ‘em in a stew—they’re just packed full of nutrition plus they’re delicious. Bhakti Farms has several wonderful sandwiches from which to chose and I believe Johnny’s special sauce has panacean properties. Of course, the sprouts add lots of nutrition. I don’t think I need to extol the benefits of Jerry’s raw honey and isn’t it just sooo delish on pancakes, toast, ice cream…?

Abeer is preparing tabouli for tomorrow and she’ll have grape leaves but the piéce de resistance is her baklava. I know, now you’re gonna have that thought roaming around in your mind until you can get some tomorrow. Shredded cabbage salad is an amazing pick-me-up no matter what the day brings. But then, so is Kandy’s lemongrass chicken salad, and, let’s face it, her shrimp cream cheese rolls can cure just about anything. Mignon has you covered with several tonics —a pineapple ginger coco-bucha fizz (just saying that makes you feel good) and a multi-floral probiotic tonic fizz.

Zac Maras will headline in the gazebo this week so prepare for some great music wafting throughout the market. Norma always has her fabulous quiche slices, perfect to bring home for a hearty brunch or Sunday breakfast. Grab a brownie or two while you’re there; you won’t regret it.

Northshore Greens still has celery and plenty of salad greens. Becky also makes sure to have fresh herbs to make your dishes delightful. Kale and chard were on Nick’s table this past weekend and there were plenty of carrots and lettuce. Vince says he will have broccoli soon but the yellow squash and zucchini were in abundance. Roasted veggies go so beautifully with roast chicken (Credo Farms) or grilled sausage (Jubilee) and so easy to fix. Just cut squash in slices, florets from cauliflower, and just leave the carrots whole (perfect size). Toss with a little olive oil and seasoning or use one of Jennifer’s butter blends (melted). Cover and roast until almost done, then remove the covering and finish cooking. While you’re getting your beautiful butter, check out Jennifer’s spring flavors of macaroons—salted caramel, strawberry shortcake, and lavender. For breakfast, she’s added a hash brown and egg pie and orange morning buns (oh my, doesn’t that sound delicious?)

With the temps getting milder, I’m sure you’re all ready to get outside so dust the cobwebs off your grill and pick up some of Jubilee Farm’s sausages. With choices like green onion, Italian, hot, chorizo, and Cajun, ya can’t go wrong! Liz and Paul have such a variety of beef, pork, and lamb products that you can surely find the perfect meat for the grill, unless you’re vegetarian but then, those veggies are really tasty grilled, too. Credo Farms has all cuts of chicken, ready for you to season and pop on the grill, in the oven, or into a stew.

You may wish to dust the cobwebs off your gardening tools as well and check out what starter plants Alton has to offer — yellow squash, zucchini, cucumber, tomato, and definitely herbs. There’s nothing like having an herb garden to snip fresh herbs for your meals.

There’s more to discover at your Covington Farmers’ Market but ya have to be here to discover them all.

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

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 vendor Charlene LeJeune:

Top of the Tuesday to you, friends! What a lovely St Paddy’s Day we’ll have! Gorgeous skies, great music and delicious meals. Of course, you’ll want your eggs, and the Double K hens are ready to serve. As good as those little gals are, they still can’t produce honey. That’s where Jerry’s little buzzers come in. And, son of a gun, these days they’re even producing creamed cinnamon honey! 😉

Shrimp Salad is on Joy’s menu this week and she will have Crawfish Bisque and California Shrimp, Corn & Crab Bisque as Grab N Goes. Yummy egg rolls and spring rolls from Kandy just may suit your fancy tomorrow. Or perhaps you are more in the mood for one of her refreshing salads. If you had Johnny’s Beet & Bean burger last week, change things up a bit and go for the Mushroom Burger this week. You won’t be disappointed. Abeer has prepared all her usuals like hummus and tsatziki and baba ghanoush but the star of the menu is her Eggplant Moussaka. Jerome’s got a great line up of goat cheese & spinach quiche, crepes, and ratatouille. MMMM! Did I mention the chocolate cake?

Hear ye! Hear ye! Bring your dull knives and your scissors that no longer cut to the market ‘cause we have a specialist in sharpening joining our ranks. Yes, David will be at our Wednesday market for all your sharpening needs. As for sharpening, give your immune system an edge with Mignon’s juns and tonics.

Lucky us! The Lucky Dogs will be in the gazebo this Saturday market. No, Ed will not be serving coffee in the pavilion with Kayleigh this week since he is a Lucky Dog. So grab your coffee and turn around, wave to Ed, and enjoy the music while you shop. Faust Farms is back with spring mix, Brussels sprouts, and (of course) strawberries. Northshore Greens’ still has greens (lettuce and celery, etc.) plus their fragrant herbs. I noticed they even had dried herbs as well. 

Tomato Ann’s tomatoes are coming in like mad – flavorful cherry tomatoes, lovely heirlooms. She also makes a mean tomato basil soup. Kale, sweet potatoes, turnips are all nicely camped at Nick’s. I saw beets on Vince’s table, keeping company with the cabbage, cauliflower and satsumas. Gorgeous nutritious sprouts at Sam’s and he is still making his amazing green juice. 

Amanda’s fresh orange juice has become a staple at the market and she has added Orange/Mango, Strawberry/Pineapple/Orange and even has just plain Mango (really good). Stop by Mauthe’s for cow’s milk, yogurt, butter, and cream. And for milk with a flair (namely kefir) Nancy blends the most delicious strawberry kefir. You’ll benefit tremendously from her raw krauts and kombucha blends. Cameron prepares tempeh with varying ingredients each week to the delight of many a vegan. His new cultured “butters” are just as delightful.

No matter where you are at our market, you’ll find something to interest and tantalize. From grass fed beef, pork, lamb, duck, and chicken to mushrooms, honey, and eggs, there’s something for everyone. Won’t you join us for a simply fabulous morning?

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

Covington Farmer’s Market

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Greetings of the season to you, friends! The gifts are piling up; the parties are in full swing, and it’s time for a break! The weather outside will not be frightful and the food is soooo delightful and this is the place to go…goodness flows, let it flow, let it flow!  Jerome will have his signature Ratatouille on Wednesday. His blend of vegetables is terrific on its own but, with the weather cooling off, I like to add it to my favorite broth for a fantastic soup! Now all you need to make that perfect is a slice of toast well covered with Jerry’s blueberry jam—so thick and full of flavor (and not too much sugar).  WOW! Is it Wednesday yet?
Ouzi is on the menu at Abeer’s. This is a delicious combination of beef, rice, carrots, onions, almonds and spices wrapped in phyllo dough. Of course I will need chicken porridge from Kandy. There is nothing so warm and comforting for breakfast. She will also have that phaaa-bulous pho! Make your own pumpkin soup with Mr. Houston’s pumpkins and green onions. The recipe is below. It includes turkey so you can use up all those leftovers —if there is anything left over. I think ham would also go great in this soup. Shrimp and grits or turkey salad, that’s what Joy’s fixin’. No need to choose; take some home. Mike (Leela’s) will have Honduran sausage…yeah, I had to ask. He says it is made with pork, onions, bell pepper, garlic, Spanish spiced vinegar, cumin, salt, pepper, oregano, and laurel. I can’t wait to try it!
What fun we’ll be having on Saturday so why not join us and make sure you get all your holiday orders in! It’ll be a great morning—the Lucky Dogs will be in the gazebo; Ed will be in the pavilion; Mr. Pete will be roasting chestnuts and our vendors will be all around—nothing says holiday like family and friends!  
But the market is not just a great place for gifts. We come for the fresh produce. Oh, the broccoli, the kale, satsumas, lemons, chard, sweet potatoes, and persimmons! Nick has a unique variety of collards, called Creole, that is more tender and flavorful than the usual. Eddie has gorgeous radishes and mustard and kale. Ken is sure to have cauliflower as well as citrus. AND BEST YET…Johnadale’s will be there with fresh strawberries, the first of the season! 
Of course, Amanda is there with freshly squeezed orange juice (you can watch her do it!), mango juice and, yes, popsicles. Last week, James had fresh satsuma juice, all bottled and ready to take home. Surely, you won’t miss the smorgasbord of mushrooms James has available as well!
A trip to Jubilee Farms for…..hmmmm….what’ll you have this week, lamb chops, beef stew, pork loin??? You get get HUGE shrimp from Mr. Two or just the smaller ones, whatever your recipe calls for. Next stop…Norma Jean’s Fal-Awfully Good falafel and how-to instructions for her festive falafel hor d’oeuvres with their little “hats” of green. A stop by Spanish R Us will bring you refried beans, tomato or avocado salsas, guacamole, all ready for your party. Tessier Gourmet’s spinach artichoke dip is amazing but there are also some wonderful things for dinners, side dishes, or snacking. Check. It. Out.
Now if you are a soup person, you’ll want to visit Norma Jean and Jennifer. Each week, they offer different soups that will warm your heart. A loaf of any of our artisan breads (Bear Creek, Windfield Farms, or Happy Flour) will add that special something to your meal.
The Covington Farmers’ Market is a remarkable place to be on any morning. C’mon…. it’s lovely weather to spend a market day together with 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
 
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Slow Cooker Pumpkin Soup
2 tablespoons olive oil • 1 medium onion, chopped • 1 medium sweet yellow pepper, chopped
3 garlic cloves, minced • 2 cans (15 ounces each) black beans, rinsed and drained
1 pumpkin cut into chunks (roasting for 45 min makes it easier to peel)
1 can (14-1/2 ounces) diced tomatoes, undrained • 3 cups chicken or vegetable broth
2-1/2 cups cubed cooked turkey • 2 tsp dried parsley flakes
2 tsp chili powder  • 1-1/2 tsp ground cumin • 1-1/2 tsp dried oregano • 1/2 tsp salt
Cubed avocado and thinly sliced green onions, optional
In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. 
If desired, top with avocado and green onions.
Nutrition Facts
1 cup: 192 calories, 5g fat (1g saturated fat), 28mg cholesterol, 658mg sodium, 21g carbohydrate (5g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

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This Week at the Covington Farmer’s Market

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The Covington Farmer’s Market takes place every Wednesday at the Covington Trailhead from 10 am to 2 pm, and every Saturday at the 600 Block of Columbia Street (Covington Police Department) from 8 am to 12 noon. Charlene LeJeune sends out the Covignton Farmer’s Market Newsletter every Tuesday:

Glorious Tuesday, friends, even if the skies are cloudy. OK, and rainy but you can’t rain on my parade because tomorrow is Market Day and our vendors are quite busy baking and cooking and veggie picking… Jerry is even out there playing with the bees — very carefully, of course.  
You’ll love the shrimp and shredded cage salad that Kandy has to offer—so light and refreshing and delicious. Happy Flour will be there with their incredible breads and perhaps even scones. You can always count on boiled shrimp from Papa Lou’s and she is always coming up with something delicious in addition. Mr. Houston has muscadines but you’ll have to make your own wine. Jerry will be there with his fabulous blueberry jam and raw honey.   
Before you know it, Saturday will arrive along with Betty Brock, owner and operator of YUM YUM GIMME SUM Mobile Food Truck, on Columbia Street. What a lovely treat for this Labor Day weekend! And that’s not all. Jerry Hess will be in the gazebo singing and playing and adding a bright note to our Labor Day celebration. You’re gonna love it! Treat yourself to one of Gabe’s invigorating massages under the cooling environment of a beautiful oak.
Believe it or not, the temperatures have been s l o w l y lowering which means you can get out in the garden more and start planting some of the gorgeous plants our vendors have available. Check out Alton’s selection of fine herbs. He has a variety of basil that I have never seen before, African Blue Basil. This little gem is an excellent pollinator with a wonderful flavor that will make an incredible pesto! Aton assures me that he will be adding to his collection of herbs with vegetable starters each week. Now, if you’re still not ready to get outside in the garden, Miss Betty has a few extraordinary houseplants that will create a zen-like atmosphere in any room or patio. 
So now that you had a chance to sample Jubilee Farms’s sausages last week, I’m sure you’ll want some for the pit this weekend. Liz and Paul also have ground beef for burgers and pork chops, ribs that love the grill. Your next stop should be James for chicken and then over to the Smoky Heifer for sauce. This sauce is full of all-natural homemade ingredients – no high fructose corn syrup. He has a traditional flavor and a spicy one for your enjoyment and pleasure. Fabulous on meats, fabulous on veggies, fabulous on pizza. Yes. Papa D told me topping a pizza crust with Smoky Heifer spicy sauce, chunks of pineapple, and ripe olives. Ask him to see a photo while you’re getting your official football game snack of the vendors —kettle corn!
Now if you are planning to grill some of Mr. Two’s huge shrimp, check out the seasonings at Spicy Lady. Cheryl has a seasoning for everything – even those peaches you may want to try grilling. You’ll find okra, squash, and eggplant on the produce tables. Lovely on the grill. Nick tells me he will have hot peppers next week and also the heirloom crowders (get there early).
Then the piece de resistence — ice cream! Billy has some fabulous new flavors like orange nib. OH MY GOODNESS, was it good! And for a fruity adventure into the refreshing, try one of Amanda’s famous popsicles! I can’t say OH MY GOODNESS enough. Delightful. Wonderful. Marvelous. Fabulous. You get my point. There’s really no excuse not to be there. It won’t be any fun without 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

This Week at the Farmer's Market

This Week at the Covington Farmer’s Market

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The Covington Farmer’s Market takes place every Wednesday from 10 a.m. to 2 p.m. at the Covington Trailhead and every Saturday at the 600 Block of Columbia Street (Covington Police Department). Charlene LeJeune of Abundant Life Kitchen provides a weekly preview on Tuesdays:

Hi, friends, July is quickly fading, unfortunately not the heat. No worries, though, after all the market goes on regardless of the day, the month, or the weather. So, get your tasty buds ready for some incredibly delicious food and meet us at the market.
Kandy is back and has a refreshing selection of summer perfect salads. Yeah, I know. It’s always a tough decision so you may as well just get two. Empanadas filled with black bean, sweet potato, spinach, cilantro & lime, that’s what Cati’s makin’. Get there early for your eggs and Kristen may even still have some figs. Barry’s back as well so you can bask in the deliciousness of golden falafel patties resting comfortably on a bed of cole slaw and hummus. Bring home some boiled shrimp and/or crabs from Papa Lou’s…….you know you want some. She also makes this fantastic ceviche with shrimp that is phenomenal on a salad. Remember the blueberry jam; what says summer more than a spread of blueberry on a slice of toast.
Saturday will start with a bang as Maddie Monroe strums out popular musical tunes from the gazebo. Then get your coffee (iced or not) from the pavilion or hold out for nice bottle of kombucha from Nancy or a cool, refreshing fruit juice from Amanda. But wait! What about breakfast??? No worries; we gotcha covered. You’ll find a delightful repast in all corners of our lovely market. Bear Creek’s Jennifer has a few delicious selections such as her hash brown and egg tart. Or you may want a little south of the border flavor with Rebecca’s breakfast pupusa. It starts with scrambled egg atop a pupusa (or tortilla), then add your favorites like salsa, refried beans, sour cream….
Perhaps you’ll want to go totally vegan such as Nathaniel’s veggie pancake. The mix also comes in a handy container so that you can take some home and have pancakes midweek. Another vegan repast would be one of Barry’s Fal-awfully good falafel “sandwiches”. Norma Jean always has some delightfully different quiches to try like her Artichoke & Valbreso Cheese quiche. Of course, you could just be totally radical and go for Papa D’s kettle corn or one of Susie’s cranberry or Morning Glory muffins—it’s a Saturday morning, after all.
You asked for it and your wish has been granted; Lucy’s Pumice Power soap is finally ready. This is the perfect sudsy solution to gardeners’ dirty hands (or anyone whose hands carry the residue of their hard work.)
Sweet peppers and eggplants abound and just begging to be stuffed. Eddie has several colors of peppers—green. chocolate, red, yellow— plus beautiful butternut squash, tomatoes. On Nick’s table you’ll find okra, actually 20 varieties of okra and his gorgeous Nician squash have made an appearance bringing a rich flavor similar to butternut squash. Greg still has watermelon and honeydew melon, so cooling on a hot summer evening. Now, if you’re not a purist and don’t want to go through the trouble of fridging, slicing, and deseeding, you can still get that refreshing melon flavor in a delicious glass of Amanda’s watermelon lime juice or with a scoop of Althee’s watermelon jelly. No mess, no fuss, total delish!
So don’t forget to set your clock for stupendous! Fight the urge to sleep in…Saturday afternoon naps are really wonderful. The tastes are fantastic; the flavors abundant and the smiles are everywhere. How many more reasons do you need to be at the market each week?
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

General Local Events Shop Local This Week at the Farmer's Market

This Week at the Farmer’s Market

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The Covington Farmer’s Market takes place every Wednesday at the Covington Trailhead from 10 a.m. to 2 p.m. and every Saturday at the 600 Block of Columbia Street (at the Covington Police Department) from 8 a.m. to 12 noon. Charlene LeJeune of Abundant Life Kitchen provides a weekly newsletter detailing the markets which goes out every Tuesday.
Top of a toasty Tuesday to you, friends! Boy, the weeks are absolutely flying by; school will be back in session before you know it. Not that that has anything to do with the Covington Farmers’ Market, ‘cause we are here rain or shine, July or December, and we have lots of good meals and treats for you. For instance, Cati’s Empanada’s……did you try one last week? It’s amazing how yummy she can make chickpeas and sweet potatoes taste. Papa Lou will be there with boiled crabs and shrimp and the most wonderful ceviche with shrimp ——-OH MY!! We also have a very welcome newcomer toWednesday, Happy Flour Bakery. Patrick and Madeleine will be there with sourdough bread, their lovely cinnamon coffee cake and  probably a few surprise goodies. And, naturally, there will be eggs, honey, fresh veggies, blueberry jam; the only thing missing is Kandy’s amazing salads and egg rolls but they should be back next week.
Bright and early Saturday (cause that’s when the veggie selection is best) grab your iced coffee from the coffee pavilion and say “hello” to Ed ‘cause it really just makes his day.  Pretty soon the delightful tunes of Zac Maras will be drifting out from the gazebo. Enjoy the music as you stroll around the market grounds while you’re waiting for chefs Lolo and Christine from The Shack Restaurant in Covington, to set up for a tasting from their fabulous menu.
So, there I was last Saturday, quietly strolling through the grounds, making groceries and Reed stops me with a jar of Rockin Robin’s Brandied Fig Pepper Jelly. Oooh Yeah! It is that time of year, after all. Well, I suppose you can guess my first thought—you got it! Vanilla ice cream! Yeah, from Nice Cream. And I don’t have to worry about my serious diet since I am quite sure that I read somewhere that the capsaicin in the hot pepper can actually burn off any calories in the ice cream. (And I’m taking it as gospel!) Of course, a nice glass of cold La Serendipity wine with creamy Brown Hat Dairy chèvre spread on a cracker and a dollop of brandied fig would also be amazing. Uh huh, I see that smile…
Then, I stopped by Succotash Ferments where Nancy and Britt have a very tasty Peach Ginger soda in addition to raw sauerkraut. Those happy little probiotics in cultured vegetables offer a number of health benefits including fighting off unfriendly microbes found in our food, water, and environment, and supplying digestive enzymes, thereby allowing the body’s enzymes to be reserved for eliminating toxins, rejuvenating cells, and strengthening the immune system —and it’s all packed inside this nifty little mason jar.
Butter Me Up has added a new butter to the group, Garlic, Parmesan & Black Pepper. Doesn’t that sound like something that would have your slice of bread smilin’? Celeste also mentioned she may have a marinara sauce next week. That will go very nicely atop any of her delicious handmade pastas. Serve with a warm slice or two of Bear Creek’s focaccia bread. Heaven, I’m in heaven…
Nick has Striped Rose eggplant and those cute little peppers again, Violet Sparkle; what a wonderful name for a fantastic pepper that is perfect for stuffing. Then, a trip over to Natalie’s found me with a crispy bag of mixed lettuces, so nice to have farm fresh, locally grown lettuce in the middle of summer. Eddie has spaghetti squash available, so delicious baked up with a splash of Celeste’s tomato lemon butter – WOW! Produce tables are groaning with tomatoes and potatoes, yellow squash and white squash and butternut squash, okra (J.R.), chanterelle mushrooms (Mr. Houston) and chestnut mushrooms (James). I’ll bet that garlic, parmesan, black pepper butter would really make the meaty flavor of the mushrooms POP!
Whether you’re here for the veggies or the jellies or the mushrooms or the wine or the lovely creams & lotions at Serenity Lane, you won’t find a better place to be than the Covington Farmers’ Market on a sunny Saturday morn. 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

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

This Week at the Covington Farmer’s Market

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Charlene LeJeune writes a weekly newsletter detailing the Covington Farmer’s Market, taking place Wednesdays at the Covington Trailhead, 10 a.m. to 2 p.m. and Saturdays at the 600 Block of Columbia Street (Covington Police Department), 8 a.m. to 12 noon. Here is this week’s edition with a preview of today’s market:

Whadda ya know, friends, it’s Tuesday again! What a lovely day we’re having today and I know you’re all ready for another sensational week at the market. Our vendors are all ready too! Come and indulge in a Wednesday lunch filled with great food, terrific music, and gentle breezes. Papa Lou’s will be there with  stuffed artichoke and not your regular stuffed artichoke either. This artichoke is filled with stuffing (of course) but also lump crab meat. WOW! Another new vendor who has actually been with us for about 2 markets is Cati. She has prepared the most delicious empanadas ever! This week she is featuring a classic Chilean recipe with ground beef, boiled egg, raisins, and olives. I can’t wait to try it. Barry will be out with his fantastic falafel feast. I found out Saturday, that you can actually freeze the falafel “dough” and bring it out again to fry as desired. 
Whatta Saturday! Whatta Saturday! New to our market, Jessica Meltz, will bring her beautiful harp melodies to complement a lovely Saturday morning. THEN — Fikret Kazan and Isabella’s fantastic traveling pizza oven will set up on Columbia Street —and that means YUM! PLUS— WYES and Chef Kevin Belton (author of several amazing books featuring New Orleans cuisine) will join us for a book signing. I’m sure he’ll also have some available if you don’t already have a copy. You don’t want to miss this!
Happiness is blooming all over the market these days. Welcome new vendor, Covington Bloomery, with a lovely selection of cut flowers—zinnias, Jewel of Opar, amaranth, flowering basil and more, gorgeous colors, wonderful fragrance. I’ve never seen hostas that blossom before but Trudy had a few this past week and they were beautiful and it didn’t hurt that they were surrounded by precious purple Mexican Petunias and Yellow Dancing Ladies.  Dancing over to see what Dennis had, I discovered Angel Trumpets and plump hydrangeas and fluffy white Crepe Myrtle. He also has a very unique Crepe Myrtle with burgundy leaves and blossoms. Purslane is awaiting you at Alton’s place. This beautiful little plant is often overlooked and sometimes regarded as a weed but its leaves are, in fact, one of the most nutritious plants you can eat.
It’s amazing what just a stroll around the market will uncover. Althee is now offering mini pies and quick breads along with delicious jams and jellies. She says the selection will vary from week to week. You’ll find pound cake at Windfield Farms; how can you say no to that? Honeydew melon and watermelon, that’s what Greg has for you. Five (or maybe six) varieties of figs are to be found on Nick’s tables. Just picture it….sweet, ripe figs, sliced in half with a crumbling of Brown Hat’s goat cheese on top and a drizzle of balsamic to really bring out the flavors. 
I was looking through my recipes and came across a photo of a spiral ratatouille dish that looked wonderful. You’ll need 1 large red pepper or 2-3 smaller ones, 2 small zucchini, 2 small yellow squash, 1 eggplant (about as round as the squashes), fresh oregano and thyme from Alton, some goat cheese from Brown Hat Dairy, and a jar of La Provence’s pasta sauce. Slice your veggies into equal thicknesses so they cook evenly. Pour half the jar of pasta sauce into a baking dish, add a few leaves of oregano and thyme, and crumble some of the goat cheese on top of that. Then lay the sliced veggies around the baking dish in a spiral, alternating eggplant, zucchini, yellow squash, bell pepper. Top with the rest of the sauce and goat cheese and bake at 375 till tender. You can find all those vegetables on the tables of our produce vendors.
There’s lots of wonderful to discover at the market so set your alarm clock for faahbulous, ‘cause if you sleep in, all you gonna do is dream about it!
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

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The Covington Farmer’s Market takes place every Wednesday from 10 a.m. to 2 p.m. at the Covington Trailhead and every Saturday at the 600 Block of Columbia Street (front lawn of the Covington Police Department). Charlene LeJeune of Abundant Life Kitchen sends out the newsletter every Tuesday to preview the Wednesday Market. Here is this week’s Newsletter:

How are you, my friends, on this very bright and glorious Tuesday? I know, I know! But, just like the rest of us, you’ll just have to count down the hours until the Wednesday market begins. So now the question is…what do you get? This is not a problem for me since I usually pick up something for dinner and also for lunches during the week. “Incredibly edible” eggs—of course. Blueberry jam for breakfast shakes. A few Creoles and yellow squash from Mr. Houston. Over to Kandy’s for a glass of jasmine tea and some of her yummy creamy shrimp rolls. Now, I know that sounds good but until you’ve bitten into that crunchy wrapper and experienced the creaminess of the cheese coating a whopping fat shrimp inside, well, that’s just a whole ‘nother level, huh? Another fabulous lunch time treat is one of Barry’s falafels topped with his special hummus and cole slaw – they really are fal-awfully good!
Jayna Morgan will get things started on Saturday, crooning out snappy tunes from the gazebo. So grab a cup of iced coffee or tea from the coffee pavilion, say “hello” to Ed (and Jose) and get your shopping done as the scent of Pappa D’s kettle corn draws you in. Nathaniel and Erika are firing up the griddle for their amazing veggie pancakes which have become a staple at the market. Rebecca will also have the pan hot, preparing her fabulous breakfast pupusas. Or indulge in Norma Jean’s roasted red pepper enchilada packed with flavor. 
Take home a prepared Tessier Gourmet meal such as Eggplant Parmesan along with Sweet & Spicy Cole Slaw or Roasted Beet & Citrus. You will also find her uniquely different tamales, plus, (something new) delicious meatballs – vacuum packed and ready for gravy. La Provence has the perfect red gravy to complement them.
Blueberries and peaches still abound at the market and are now being joined by figs and plums. Eddie had cantaloupe this week and you know what that means! Watermelon isn’t far behind! Deliciously healthy compensation for the heat & humidity. 
Jennifer (Bear Creek Road) says she will feature grilled veggie & hummus pie this month. Better trot on over there and check it out. She’s also fixing sourdough pizza and bagels! And if you haven’t already tried Stacy’s Canned Creations, take a stroll on over. You’ll find delights such as Brown Sugar Beer Mustard, Mexican radishes, Pickled Merliton, Cajun Zucchini & Squash and Spicy Asparagus—no need to wait for a party. Lucy has developed several new soaps that are sure to catch your fancy – Unicorn Bubblegum (not just for the kiddies), Oatmeal, Goat Milk & Honey, and Coffee – a lovely scrubbing soap that leaves your skin silky smooth.
Thank you, Collins, for the reminder to eat local, in-season veggies… “Eating in-season foods that are easy to find in your area involves much less time between the point of harvest to getting it in your belly, which means greater nutrient density. Studies have proven the nutrient content of seasonal and local produce is superior—when comparing in-season broccoli to out-of-season (which had to be internationally shipped), the broccoli that was in season had twice as much vitamin C as the broccoli that wasn’t.”
There really is nothing like a farmers’ market when the veggies are at their peak of flavor and variety. And they grill up so nicely while you’re grilling your burgers or chicken. You did pick up meat, right? No worries. We have a number of fine vendors of pork, sausage, beef, lamb, goat, shrimp, and chicken – Mr. Two, Jublilee Farms, and James’gfFarms. If you can’t find anything to go on that grill, you must have slept in. Hope you will 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 www.covingtonfarmersmarket.org

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

This Week at the Farmer’s Market

Published by:

The Covington Farmer’s Market takes place every Wednesday from 10 a.m. to 2 p.m. at the Covington Trailhead and every Saturday from 8 a.m. to 12 noon at the 600 block of Columbia Street (Covington Police Department).  Charlene LeJeune writes the weekly market newsletter, which goes out every Tuesday.

Howdy, friends!  It’s Tuesday again. Wrangle them tastebuds in and get ready to head on over to the Covington Farmers’ Market for a mighty tasty lunch. OK, I jumped the gun a bit; there’s 20 more hours before you can bask in swift breezes, lots of sunshine, finger-snappin’, toe-tappin’ music and lots of great food. Can’t wait, can you?
Frankie is fixin’ up a hearty meal of meatloaf, creamed potatoes, mixed vegetables and corn bread. Kandy promises to have chicken porridge tomorrow in addition to her maaah-velous salads. Don’t forget a dozen eggs from Double K’s hard working hens and some greens from Mr. Houston. Try a great breakfast treat that I have enjoyed. I use Emily’s chicken bone broth (Saturdays) in a pot (naturally) plus seasoning—sometimes Norma Jean’s cilantro pesto, sometimes different Spicy Lady seasonings depending on my mood and a little salt. When that comes to a boil, I add some chopped kale and let that cook for a few minutes, then crack an egg or two into the simmering broth. Poach for several minutes until the eggs reach your desired “doneness”. Enjoy!
Saturday will bring the music of Manuel’s Hot Tamales zinging out from the gazebo into all corners of the market as you stroll around to see what our vendors have for you. Last week, I walked into the market greeted by Trudy’s lovely purple Plumbago blossoms and bright orange lilies. And as I made my way around the market, I enjoyed Ms. Betty’s bougainvillea and perused the different succulents she has to offer. Enjoyed the discovery of some unique plants to add pizzazz to your garden/patio/backyard — Little Gem magnolias, Chinese parasol tree, Rojo banana and a Crepe Myrtle with striking red leaves!
As you well know, we have lots of blueberries at the market. Remember to pick up some yogurt from Mauthe’s or goat milk yogurt from Brown Hat and granola from Windfield Farms just in case you have a few berries left by the time you get home. What a wonderful breakfast dish that would make! If the berries didn’t make it home…no worries, yogurt topped with Susie’s granola is tip top, too.
Barbara Cleckler has fresh field peas ready for the pot. Nick has those delicious Haricots Verts green beans which stir fry so nicely. Saute sliced squash or zucchini or peppers in a bit of seasoned butter, such as tomato lemon, from Celeste. YUM! James’ mushrooms would also taste delightfully different sautéed in one of Celeste’s creations. Lion’s Mane is back! While you’re over there, get a sample of La Serendipity’s wine from Jan. Jan also has some absolutely beautiful gladiolas – purple, red, yellow, white! 
As I strolled I discovered that Greg has real Creole tomatoes as well as blueberries and that Jubilee Farms will have sweet corn for the next few weeks. Lucy has a new essential oil blend of lavender and vetiver to soothe and calm. Her colorful soaps boast fragrances of Sweet Rain, Orange Blossom and Jasmine Clouds. So what are you waiting for? Lasso your calendar and hog tie the date! We’ll see you 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