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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:

Hope you’re staying dry today, friends! Tomorrow promises to be much better and a trip to the market is the medicine of the day. Unfortunately, Eddie will not be there for the next month or so because he is busy planting a spring crop for us. Don’t quote me on this, but I believe squash and zucchini will be on the table soon. Remember to get your eggs from Kristen and honey from Jerry. Last week he had creamed honey, both plain and cinnamon and perfectly spreadable on your biscuits or toast or pancakes, etc. Joy is bringing back her Salmon Plate from last week and boy, did that look delicious! She’ll also have bread pudding and crunchy boudin balls. Abeer is preparing Ouzi this week but you may want to also grab some green bean Moussaka or Mujadara for later in the week.

From the Covington La Farmer’s Market Facebook page

Kandy is whipping up some of her amazing cream cheese and shrimp rolls — oh, man, those are so good. Her delightful, refreshing salads are always on the menu. Aside from the lovely mushroom or beet & bean burgers Johnny fixes, he also has Chickpea Salad and a Ginger Quinoa Salad to tickle your taste buds. Jerome’s crepes are super! Delicious! And you have a choice of fillings. Treat yourself to a warm sarsaparilla tonic from Mignon. She also serves it cold. See—I told you a trip to the market was good medicine.

You will never guess who is in the gazebo this coming Saturday! Go on, guess. No….no…ok, I’ll tell you — our very own Madeleine from Happy Flour and her sister, Violet! Now, don’t go thinking there won’t be bread ‘cause Patrick is on the job and I hear they are planning a lovely sourdough made with some of Cameron’s black garlic. I just love how our vendors  use each other’s products in their own. Norma Jean has been preparing her vegan wraps with Sam’s Sprouts from quite some time now and Bhakti Farm’s burgers are always topped with them. 

From the Covington La Farmer’s Market Facebook page

Celery has been a main attraction at Northshore Greens. Of course, they also have a wonderful selection of salad greens and herbs. Nick’s store of sweet potatoes doesn’t seem to be dwindling and the carrots he has don’t last in our house. I barely have time to cook them but when I do, the easiest way is to sauté them in Mauthe’s butter with some chopped onions. Soooo good! I see that Vincent (Ken) has some turnips and greens on the table and you may as well take advantage of the citrus. Don’t know how much longer it will be available.

I know you’re all excited to get your gardens started in the weeks ahead as the temperatures start to get milder. Check out Alton’s tables for some herbs to get you started. Before long, he will have veggies galore from which to choose. Make your next stop at Double K; Kristen always has that garden gold manure available. Veggies and herbs love the stuff! Usually that just-getting-back-into-gardening is followed by oh-my-goodness-what-was-I-thinking muscle aches. No worries. Serenity Lane has you covered with Grandpa’s Liniment (this stuff really works!)

From the Covington La Farmer’s Market Facebook page

Althee has lots of delicious fruits—all in jars—and just as tasty as you can want. You’ll also find yummy pies and quick breads on her table. Stacey is the queen of pickled veggies but her real gift is in the combinations she creates. Whether you’re looking for eggs or veggies or milk or honey or bread, there’s lots of goodness to find at the Covington Farmers’ Market! See ya there!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by vendor Charlene LeJeune:

Whatta change from last week, friends! I can feel my toes again! Kandy is back and bringing her extra special salads with her! Jasmine tea, too! After last week, I’m sure you are in desperate need of eggs. No worries; Kristen’s bringing lots of ‘em. There will be Jerry’s raw honey as well. 

From the Covington La Farmers Market Facebook page

Spinach & Goat Cheese Quiche – what a delicious dish and it’s on Jerome’s menu this week. He will also have those tasty Madeleines. YUM! Joy is cooking up a storm — boudin balls, empanadas, stuffed artichoke… Sorry I can’t make your choices easy but Johnny’s coming in with his fabulous mushroom burger and Curry Bhakti Bowl and all those delicious raw vegan treats! Check out Mignon’s jun and tonics (non alcoholic). Eddie will be out there with lots of gorgeous veggies.

And then, it’s Saturday and the good news is that the weather will be wonderful! More good news is Jazz Break is in the gazebo pouring out jazzy tunes and making happy everywhere! Now for breakfast. But what will you choose? Bhakti Farms makes an amazing egg sandwich. Norma’s black bean enchilada pie is a tasty change from the norm. Protein bars from Tessier Gourmet; veggie pancakes from Meme; chicken waffle from Jennifer, Ginger Divinity from Vincent & Mauricio (yes, for breakfast), turnovers from Happy Flour— oh man! I’m stuffed! I better take a long stroll around the market, enjoying the weather and music, and see what’s there.

James always has wonderful mushrooms — do you have a favorite recipe? He has gourmet mushrooms of all kinds — chestnut, shiitake, oyster, and Lion’s Mane —each filled with nutrients and flavor.  For further  delicious, check out Cameron’s cultured butter. He has a black garlic flavor — a one-two punch off tasty nutrition. Nutrition doesn’t come easier than Nancy’s raw sauerkraut, unless it’s her strawberry kefir or golden milk or kombucha. 

From the Covington La Farmers Market Facebook page

We definitely have STRAWBERRIES – nothing like a fresh strawberry or two, just bursting with sweet ripe goodness. Citrus is making its rounds as well and there is nothing like biting into a sweet, fresh orange (peel removed, of course). And then, there are the veggies — greens, tomatoes, green onions, sweet potatoes, radishes. But there’s much more to enjoy and we invite you to join us for a lovely day at the market! 

​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

Wednesday Market Menu 2-24-2021

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by vendor Charlene LeJeune:

Happy Mardi Gras, friends! The weather may be a bit nippy today (I think I had a snow flurry or two at my house) but a burst pipe at the Trailhead has unfortunately CLOSED the market for this Wednesday. 

from the Covington La Farmers Market facebook page

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Tomatoes, strawberries, oranges, greens, veggies and fruits of all kinds…that’s what we’re made of. All locally grown and freshly picked for peak freshness. 

It may be too late for king cake but Happy Flour still has their deliciously holiday cranberry walnut sourdough. And their cinnamon raisin swirl bread is fabulous especially with a little butter (Mauthe or Cameron) and/or raw honey. Each week Patrick and Madeleine have a delicious single serve goodie for you to enjoy. 

from the Covington La Farmers Market facebook page

Bear Creek Road’s whole wheat country loaves or kaiser rolls make a terrific addition to any meal, especially soups. Jennifer always has a soup and I believe this week it’s broccoli cheddar. With this weather we’re having, hot soup and warm bread sound perfect! As another option, her focaccia bread can hold its own with any dish you’re serving. Whether you shop at Happy Flour or Bear Creek Road, you are sure to find an amazing accompaniment to your meal. And if you don’t feel like cooking, stop by Tessier Gourmet, for Shrimp & Corn Bisque or Cabbage & White Bean Soup or Chicken Andouille Gumbo. For more vegan soups, you’ll want to check out Norma Jean’s menu.

Raw honey from Blood River is a fantastic boost to your immune system when dealing with the cold and flu season. Combine that with a dose of Naturally Well’s elderberry syrup—well, that’s like having a sword and shield to fight off the nasties. But don’t discount the power of good food, freshly picked veggies, yard eggs, mushrooms, fermented foods, they are all keys to better health and better health means fewer doctor visits. 

from the Covington La Farmers Market facebook page: Two Saturdays ago was Mr. Houston’s last Saturday market with us. He has officially retired from the Covington Farmer’s Market. He was such a huge produce staple at our market and was a loyal vendor for as long as we can remember. He will be greatly missed! Please join us in wishing him all the best in his retirement!

Our Covington Farmers’s Market is a treasure trove of goodness. Whether you’re searching for veggies or fruits or eggs or breads or pasture raised meats and dairy products, we have it. You just have to be here to enjoy the benefits. Surely, you weren’t planning to sleep in?! 

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Another beautiful Tuesday, friends, and just in time ‘cause I was hoping’ for a Wednesday! Wednesday means lively music and great food! Bhakti Farms has a delightful new sandwich. It’s chock full of veggies —carrots, Sam’s Sprouts (cause they’re the best) avocado, veganaise, and Johnny’s secret sauce on Dave’s killer bread! Plus they also serve a hot chai masala made with chai tea, and homemade cashew/coconut milk. Divine! Or try one of their new salads like the chickpea salad —a fabulous blend of chickpeas, tomatoes, red onion, parsley, and seasonings.

from the Covington La Farmers Market FB page

Oooh! It’s chilly enough to enjoy Kandy’s fantastic pho. Her special broth is delicious all on its own, but when you add the herbs, noodles, mung beans, and chicken, it becomes a warming, soothing, dare I say healing (at least to the soul) meal. Spinach pies or chicken rolls? No matter, Abeer is making both and I’ll venture to say that dipping them into her hummus or tsatziki would only add to the flavor. Try one of Mignon’s “chics”, a different type of “coffee” made with mushrooms and roasted chicory roots. Delish! Welcome to Wednesday, Eddie! He will be bringing us wonderful veggies in season –  mustard, kale, lettuces, green onions, and more. And, of course, Wednesday wouldn’t be complete without Double K eggs and Jerry’s raw honey (he even has organic honey). Maybe he even has some satsumas left!

Mike Artel will delight us with his special brand of melodies this Saturday morning as our market gets into full swing. What a wonderful way to enliven your stroll around the market! Start off with a hot coffee from the pavilion. Then head on over to Meme’s for a mouth-watering veggie pancake. Then, off on your journey to secure the best, freshly picked veggies. After all, that’s why you come to the Covington Farmers’ Market, right?  You’ll find chard, sweet potatoes, arugula, mustard, daikon radish, turmeric, green onion, cauliflower, broccoli, kale, sprouts, tomatoes, and more at our produce stalls. By the way, Tomato Ann has used some of her tomatoes to prepare a lovely, non-dairy, tomato-basil soup that she will have each week. Yum!

But we are more than veggies and fresh eggs and artisan breads. You’ll find some lovely prepared foods as well. Tessier Gourmet is well known for her Eggplant Parmesan, Chicken Andouille Gumbo, Spinach Artichoke Dip, tamales, and much more. And where would you go for creamy delicious quiche on Saturday but to Norma Jean? Her seasonal soups are also a big favorite and you should not forget about the brownies! Huge and chocolatey! Bhakti Farms is another place to be for vegetarian deliciosity, from their famous black bean and beet burger to their newest ginger quinoa salad, you will be wowed!

from the Covington La Farmers Market FB page

Specialties are our specialty! Stacy has the most creative mix of  pickled veggies — Garlic & Thyme Mushrooms, Spicy Asparagus, Lemony Cauliflower. Fruits of all sorts can be found in the jelly jars at both Althee’s and Stacy’s tables. Cameron is well known for tempeh and black garlic. Recently, he has been delving into the realm of cultured butters. In addition to a traditional cultured butter, Cameron has also developed a black garlic version and Korean Gochujang (no way I’m trying to pronounce that but it rolls off his tongue with ease). Lucy is back and so are her fabulous shampoo bars and deodorants. With fragrances like Lavender Lemongrass and Rosemary Peppermint, Plumeria, Honeysuckle, you’ll never small better! When you think of skin care, your thoughts naturally turn to Serenity Lane where Gerard & Judy have developed a fabulous line of skin and hair products. You’ll also find specialty essential oil blends.

James is adding mushroom powder to his table which is great for boosting the flavor of cream sauces, scrambled eggs, and stir fry. Pralines? Yep, Rose makes the best. Cookies? Fabulously decorated sugar cookies from Mauricio and peanut butter or ginger cookies (not as flamboyantly decorated but just as tasty) and ginger or chocolate vegan divinity.  Deeevine!

Oh the delights of the Covington Farmers’ Market! Lots of delicious each week — citrus fruits, strawberries, raw honey, or chicken jerky for your precious 4 legged pals. Yep, you’ll find it all here; the catch is that you have to be here to get the full benefit. See ya!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Heartfelt salutations, dear friends! Market Day is almost upon us…you can feel that tingling way down in your toes as you consider the lunch possibilities. First, you’ll need your Double K eggs. Those hens are really so diligent in keeping us supplied. Hopefully, Jerry will have satsumas and he always has rich, sweet honey! Croque Monsieur is on Jerome’s menu— a delicious grilled sandwich with ham, a sauce made with gruyere cheese and more cheese. oooh! la! la! Apricot cake, too! Welcome back, Abeer! Now we can enjoy her delicious hummus and baklava again. She’ll have both green bean and eggplant moussaka as well. 

Golden Light Candle Sale at the Covington Farmers’ Market Wed & Sat

Tomorrow may just be the time for you to try Johnny’s veggie Bhakti Bowl, a truly delicious, warming bowl with rice and squash and flavor, lots of flavor. Mignon will have her fabulous “chics” and jun. Her handmade beeswax candles are fast becoming quite the item around the market. Chicken pasta, empanadas, and boudin balls are the stars on Joy’s table. Kandy’s salads are always a treat and it’s hard to choose just one but the good thing is that they are just as good the next day. So, while you may not  be able to decide what’s for lunch on Wednesday, you can can enjoy any of these lunches on Thursday or Friday and they make great suppers, too!

Last Chance Bluegrass Band will be coming to you from the gazebo as Saturday marches in! So grab yourself a hot cuppa coffee (or tea) from the pavilion to enjoy while you’re making groceries. Huckleberry Fred’s will be there every other week for the next month or so. They will be there this week and along with goat milk and cheese blends. Plus, they are now offering yellow grits and cornmeal (ground with their own little hands, I think). Cow’s milk is available each week from Mauthe’s. You’ll also find buttermilk, heavy cream and, Mr. Wonderful’s and the grandkids favorite, chocolate milk.

Beautiful mushroom selections from Screaming Oaks Mushroom Farm at the Covington Farmers Market

Credo Farms will be at the market on Saturday so you can stock up on chicken or even try some of her lovely fragranced, homemade soaps. She’s generally there on the 2nd and 4th weeks each month. And right next door is James of the amazing mushrooms fame. These are not the little button mushrooms available in any grocery store, these are gourmet types like Lion’s Mane, Chestnut, Oyster, Shiitake, jam packed with micronutrients! 

Sweet potatoes are soooo delicious but most of the recipes you find are filled with sugar. Why not try something different, like Garlic Parmesan Sweet Potatoes. What you’ll need is a container of sweet potatoes (Nick). This will work with any of the varieties that he has. Peel and cut them into similarly sized pieces or slice them.  In a bowl, combine 2 tbsp melted butter (Mauthe’s), 1 tbsp olive oil, 2 tsp minced garlic, 4 tbsp grated Parmesan cheese, 1/2 tsp Italian seasoning, and a bit of fresh thyme (Northshore Greens). Add your sweet potatoes and toss to coat. Bake at 400F for 30-35 minutes. Enjoy! Hmmm. That recipe may work just as well with cauliflower or broccoli (Ken, Eddie).

Sweet potatoes & satsumas from Nick at GROW.farms

I noticed that Sam had lots of daikon radish last week so I went searching for recipes and came across Daikon Radish Pancakes. Whaaat! Yes, you heard me right and they sound so delicious and a lovely accompaniment to any meal or (if you make them a little smaller) the perfect hor d’oeuvre. You’ll need 1 cup grated daikon (squeezed dry), 1/2 cup all-purpose flour, 1/4 cup room temp water, 2 tbsp black sesame seeds, pinch white pepper, 1/2 tsp salt and 1 green onion (Ken, Eddie). For the complete recipe, see below.

Johnadale has plenty of strawberries. I’d try to find a recipe but, let’s face it, they really don’t last long enough to make it into a recipe since they are delightful without any fanfare. But if you wanted to enjoy your berries in a “recipe” stroll on over to Succotash Ferments. Nancy makes an exquisite kefir with them. 

Stay a while, enjoy the music, shop around to find something different; we’ve got pralines, we’ve got sprouts and mircogreens, we’ve got jams and jellies; we’ve got honey, we’ve got divinity; we’ve got amazing pickled veggies; we’ve even got chewy puppy treats! Don’t even think about sleeping in!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Sam Sprouts at the Covington Farmers Market

Daikon Radish Pancakes

Pancakes

  • 1 cup daikon radish, grated and squeezed dry
  • 1/2 cup all-purpose flour
  • 1/4 cup room temp water
  • 2 tablespoons black sesame seeds
  • 1 pinch white pepper
  • 1/2 tsp salt, for drawing out moisture

1 scallion, chopped (optional)

Dipping Sauce

  • 1 tablespoon soy sauce 
  • 1 teaspoon wasabi 

DIRECTIONS

  • Prepare the Daikon Radish. You will need around 400 grams (14 oz or just under a pound) of raw, unpeeled Daikon radish for this recipe. Start by peeling the radish, then finely grate it with a grater or finely chop it with a knife. Add the salt, mix well to combine, and let stand for 15 minutes. After 15 minutes, take handfuls of the grated daikon and squeeze out as much liquid as possible; transfer the squeezed daikon into another bowl.
  • Prepare the Batter. Add the all purpose flour in two batches, stirring in between additions. Follow that with room temperature water and mix well until a batter forms.
  • Fry the Pancakes. In a non-stick pan, heat up a touch of oil on medium-high heat. Once the pan is hot, spoon the batter on and shape them into round disks. Sprinkle on some black sesame seeds on the uncooked side of each pancake, and when the bottom becomes golden-brown, carefully flip them and fry until both sides are golden-brown. Remove them from the pan and let drain on a paper towel.
  • Prepare the sauce. Make the sauce by simply mixing soy sauce and wasabi.
Farmers Market Recipes

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

Published by:

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 TyrantFarms.com. 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! www.tyrantfarms.com/lions-mane-mushroom-hericium-erinaceus-grow-forage-eat

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: www.facebook.com/soulsjourneyla

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)

Ingredients:

  • 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

Directions:

  • 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!

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

What lovely Tuesday, friends! Looking like a gorgeous week ahead and a perfect time to get out to your Covington Farmers’ Market especially when Jerome is preparing more of his delicious Spinach &Goat Cheese Quiche plus he’ll have Madeleines. Kandy is back and with her she is bringing an all time favorite—chicken porridge! This simple little dish makes an amazing breakfast, lunch or dinner. Step it up a notch with a side of scrambled eggs (Double K naturally) or just make a well in your serving and crack an egg to fill, then bake for about 15 min and enjoy! Did you love Joy’s empanada’s last week? Well, they are back for round 2 this week. Chicken pasta is also on the menu and don’t forget to pick up one of her “grab n go” meals for later in the week! There may still be a bit of a chill in the air but, no worries, a lovely mushroom burger from Bhakti and a dash of Johnny’s Cajun Sauce and you will be nice and toasty. Grab a pack or two of his protein balls for a special treat during the afternoons. Any more blueberry spread, Jerry, or do we need to wait for the next crop to start ripening? What a way to spend a Wednesday morning!

Amedee Frederick is in the “house” and this Saturday his jaunty tunes will be spilling from the gazebo and saturating the market with song. Time to get your veggie pancake from Meme ‘cause they truly are delicious. 

A stop at Tessier Gourmet for a container of spinach artichoke dip can give you more than just a fabulous tasting dip for your chips, carrots, tat soi ends (gorgeous little dippers), or whatever. (It’s especially fantastic with whatever.) Add a couple of tablespoons to your Jubilee ground beef and kick up your burgers (or meatballs) another level or two. Think about how amazing your burgers would be if you made them with Jubillee’s green onion sausage instead. Remove the casing from the sausage and mix in a tablespoon (or two) of dip —ooooh! la! la! Magnifico! It can work the same for sautéed mushrooms or veggies (broccoli, cauliflower) plus it’s a great way to hide the fact that you’re eating spinach. Also delicious on a slice or two of one of the artisan breads our fabulous bakers create — pop ‘em in the oven and enjoy the wow!

While you’re there checking out the bread selection, take a look at the tasty breakfast sandwiches Jennifer at Bear Creek Road has each week. A healthy selection of sourdoughs await at Happy Flour, including Rosemary Parmesan but also some sweet treats like the awesome Cruffin! (yeah! that’s spelled correctly)

Our produce vendors are full swing into the season and, with a plethora of fresh veggies to offer, you’re sure to find just what you need. The sweet potatoes are delicious, the greens are nutritious, and the fruits are really scrumptious! The strawberries this year seem especially sweet; the oranges possibly have more vitamin C and the honey… 

Naturally Well’s elderberry syrup is pretty much a must for this time of year, especially with the stress challenges we’ve faced. Keep up your body’s immunity with a dose a day. You can also boost immunity and good gut bacteria with Nancy’s nutritious raw sauerkraut and kombucha. She had a special ferment last week using the cheddar cheese cauliflower and white cauliflower from our vendors. Sam’s sprouts and microgreens from Aminta are more tasty little weapons in your arsenol. 

With all the great food and nutrition and delicious here at the market, why would you choose to sleep in? I don’t know either. See ya there!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Chilly days, my friends, chilly days! But, good news! Wednesday is almost here! Eggs, eggs, eggs! Don’t forget your eggs from Double K. Bhakti Farms’ beet and bean burger will chase the cold from your bones. It must be Johnny’s special sauce that’s so warming. Joy has empanadas for a special lunchtime treat. And, bread pudding!! You can also get some of  Joy’s grab N Goes to keep warm during the week. Of course, you may want to warm up with Jerome’s delicious sweet potato and carrot soup and a slice of his Quiche Lorraine would make a lovely breakfast treat. Make sure you get your honey from Jerry and he may even have some scrumptious blueberry spread as well.

Saturday will breeze in with January crispness. Good place to start is the coffee pavilion for some hot coffee to warm up. Zac Maris will set up in the gazebo to lend special melodies to the breezes. Stop by Meme’s for one of her legendary vegetable pancakes.

Tomato Ann is back and she has lots of beautiful tomatoes. She also has citrus — grapefruit, oranges, and satsumas. Eddie’s showing off some gorgeous cabbages, lettuces, broccoli, cheddar cheese cauliflower, green onions, and more. Northshore Greens’ lineup of Asian greens, lettuces, and herbs are wonderful. Well known for fabulous sweet potatoes (ya gotta try the purple ones), Nick also has rich, raw honey, persimmons, baby carrots, kale, and more. You’ll also find great veggies keeping company with the sprouts on Sam’s tables.  

I found a delightful recipe for mushroom pork chops. First place to start is Jubilee Farms—you will need pork chops (4) for this recipe. You’ll also need mushrooms, so your next stop is James—shiitakes or chestnut mushrooms will work well. The recipe calls for chicken broth but James’ mushroom broth or Jubilee’s beef broth are great substitutions. It makes a wonderful gravy that is perfect over mashed potatoes or steamed broccoli or cauliflower (Eddie, Ken, Faust Farms). This recipe may be just as tasty using chicken and I believe Credo Farms will be there this Saturday.

For more breakfast options, check out the delicious chicken waffle sandwich created by Jennifer at Bear Creek Road. And there’s more goodness on her table with the introduction of a Cookie Butter Pain D’Epi and the return of her Kaiser Roll. AND, she has KING CAKES both traditional and Galette des Rois time! YUM! Dark Chocolate Sea Salt Cookies and a Sourdough with spelt, flax seed and honey are headlining at Happy Flour. WOW! So much goodness in such a small space! Norma Jean’s carrot bread is a favorite and remember she has lovely vegan soups, different ones each week.

Did you remember your eggs? How about milk? Yogurt? Shrimp? Bread? A trip to your Covington Farmers’ Market is always a pleasure! Come join us for a smorgasbord of delights. 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

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

Mushroom Pork Chops

1½ teaspoon Kosher Salt 
1 teaspoon Garlic Powder 
½ teaspoon Onion Powder
¼ tsp Black Pepper 
2 tbsp oil of choice
2 tbsp Butter
2 – 2 ½ lbs Thick Pork Chops (4) 
12 oz Shiitake or Chestnut Mushrooms sliced
2 tbsp Flour
1½ cup Chicken Broth 
1 tsp Worcestershire Sauce

  • Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well. Reserve 1 teaspoon of the seasoning mix for the mushroom sauce.
  • Season the pork chops on both sides with the remaining prepared seasoning mix.
  • Slice the mushrooms; don’t slice them too thin so that they hold up during cooking.
  • Heat the oil in a large deep skillet over medium-high heat. When the oil is hot – but not smoking, add the pork chops. Cook the chops for 5 minutes, per side until they are golden and the internal temperature is at least 145°F at its thickest part.
  • Remove the skillet from the heat and lower the temperature to medium-low. Place the pork chops on a plate and keep them warm by tenting with foil and/or place them in the microwave or oven. They will stay warm away from drafts.
  • DON’T wash that skillet! Place it back over medium-low heat and add the butter. When the butter is melted and foamy add the mushrooms and the reserved teaspoon of seasoning mix. Cook the mushrooms gently for 3 minutes or so, stirring frequently.
  • Add the flour to the mushrooms, stir to combine well and cook for 1 minute, stirring frequently.
  • Raise the heat to medium and add the chicken, beef, or mushroom broth and Worcestershire sauce, scrapping the bottom of the skillet gently as you stir. When the sauce starts simmering, lower the heat to low, cover and continue cooking the mushrooms at a gentle simmer for 5-7 minutes, stirring occasionally. Add salt to taste, if needed.
Farmers Market Recipes

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

Published by:

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 GROW.farm
  • 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

Published by:

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

Ingredients:

  • 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

Directions:

(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!
This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Tis the season, friends, to be jolly, to be thankful, to enjoy the blessings of the market! And blessings there will be! Jerome is preparing more of his delightful sweet potato and carrot soup and the creamiest quiches as well. Tis also the season for pho! pho! pho! So take your jolly ole self over to Kandy’s table where you can get the best pho ever made. It will warm you down to your toes…right through your holiday socks! Abeer has hummus and tzatziki and tabouli back on the menu and Mujadara, a classic Arabic dish featuring lentils and rice, herbs, topped with caramelized onions. It’s a delicious vegetarian main dish!

Joy is planning on a delightful chicken pasta dish sure to make you glad you made it to the market. You must be on the NICE list, ‘cause she is also making her amazing stuffed artichoke. You must have been extra special nice since Corey’s smoker has been doing double duty. Smoked ham and Gouda plus smoked chicken leg quarters are both on the menu!

More than just a little nice, Johnny has his fabulous beet and black bean burger, lovingly grilled, and topped with avocado slices, sprouts, and Johny’s secret sauce. What a glorious Wednesday it is going to be!

Make sure you have enough Double K eggs and Jerry’s honey or blueberry jam for your biscuits or for last minute Christmas gifting?

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmers Market Recipe: Garlic Mashed Sweet Potato & Turnips

Published by:

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

Turnips can be a hard sell on a good day, especially with kids. This easy recipe incorporates these highly nutritious veggies in a way even the pickiest eaters won’t turn down!

Nutritional Facts about Turnips

From Medical News Today: “Turnips are vegetables with a creamy white color and a purple top. People often group this popular European staple food with root vegetables, such as potato and beetroot. However, the turnip is actually a cousin of broccoli, Brussels sprouts, arugula, and kale.”

According to the USDA, turnips are very low in Saturated Fat and Cholesterol. They are also a good source of Vitamin B6, Folate, Calcium, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin C and Manganese.

Learn about the nutritional benefits of sweet potatoes here:

Garlic Mashed Sweet Potatoes and Turnips

Ingredients:

  • 1 large or two medium sweet poatoes, scrubbed & cubed
  • 1 large or two medium turnips, scrubbed & cubed
  • 4-5 large cloves of garlic, minced
  • 2 Tbs butter
  • 2 Tbs rosemary
  • 2 tsp paprika
  • salt & pepper to taste

Cooking Instructions:

  1. In a large pot, boil some water and add the cubed sweet potato and turnip. Simmer covered until soft and drain. Set aside, covered in a colander.
  2. Rinse out your pot and saute the garlic with butter on medium until fragrant.
  3. Add the potatoes and turnips with the garlic and mash, mixing in the rosemary, paprika, salt & pepper.
  4. Garnish with a sprig of rosemary!
This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Almost happy Wednesday, friends. That’s right! Wednesday is just a ring ting tingle away and we’d be pleased to have you join us for lunch. Abeer is planning to have Ouzi, that scrumptious pastry filled with rice, ground beef, peas, carrots, almonds and pine nuts — and baklava! Fabulous pho is on Kandy’s table and that will warm your insides and have you feeling all jovial inside. And then, there’s her chicken porridge. Yep, I feeling real perky already! Chili is on Joy’s menu for tomorrow and she’ll have steamed broccoli and bread pudding to enjoy with that. 

A jar of raw clover honey, fresh from Jerry’s bees will make a wonderful teacher’s gift, unless of course your child’s teacher is a computer — then you’re off the hook. Just enjoy that honey yourself.  Can’t go wrong with a mushroom burger from Bhakti Farms. Johnny just makes it amazing. Jerome will have his creamy quiches tomorrow. I usually opt for the Quiche Lorraine since I’m not a big fan of spinach. I bring it home usually for lunch on Thursday and it heats up beautifully. Remember your eggs from Double K; those little hens are working hard to fulfill the demand. Mr. Houston had carrots on Saturday. They are so delicious sprinkled with some chopped green onion and then roasted in a little butter.

Here comes Saturday. Here comes Saturday Right down “Farmers’ Market Lane.” We’re gonna bring you lot-sa goodness starting from the gazebo. Okay so that really doesn’t rhyme but with Chris Talley and the Three Rivers Cooperative dashing out tunes, it will still be a merry day! So grab your coffee from the pavilion, give Kayleigh a big smile, and see what the market has to offer. 

So by now you’ve got all your Christmas shopping done, right? NO??!! Well, then stop by Serenity Lane. Judy and Gerard have fantastic skin care products plus they have brought back their Cleopatra’s Spa Treatment set, luxurious bath salts, and the Tub Teas, especially for gift giving. Their lip balms, hand and foot creams, make fabulous stocking stuffers. Credo Farms’ elegant handmade soaps are beautifully wrapped for gift giving. Remember, she’ll have chicken, too, and a marvelous Mineral Seasoning made with kelp, oregano, thyme, basil and several other spices.

A gift of golden raw honey from Blood River Honey or Nick is always much appreciated. Barbara’s gorgeous monkey pine wreaths make a fabulous gift (even for yourself) and while you’re there, indulge in a bag of whoppin’ fat pecans. (Psst, they make a nice gift, too.) 

Can you imagine how delighted you would be to receive Happy Flour’s shortbread cookies from Madeleine and Patrick? It’s a gift that’s sure to make you teacher’s pet or mommy’s favorite. Jennifer is making Stollen for the holiday season. It’s a delicious holiday bread made with raisins, candied orange & lemon peel, and tasty spices. She has even created gift boxes with Christmas cookies and cocoa bombs! You’ll be a friend for life after giving a package of 3 J’s jerky. They have a delicious assortment of flavors. You won’t need to bribe your four legged friends to love you, but why not treat them to a package of Tiger Bait jerky (not recommended for human consumption)?

We’ll have more than just fabulous gifts; we’ll have fabulous foods. Gorgeous fresh fruits and veggies in every corner of our market — greens, salad mixes, eggplant, cabbage, broccoli, cauliflower, and carrots, strawberries, oranges, satsumas, grapefruit and mushrooms. James even has satsuma juice! Jubilee Farms will have their wonderful sausages, including a smoked chorizo. Kefir, kombucha, sauerkraut, and more will be on Nancy’s table. There will be delightful goat cheese blends at Huckleberry Fred’s. Eggs available at Double K and Jubilee Farms. We’re just jam-packed with great gift ideas…great food…great music…great people – yourself included! Join us; it wouldn’t be the same 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

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

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Greetings of the season to you, friends! After a frenetic holiday week, it’s time for a break and possibly some of Mignon’s 7 flower herbal tonic. The day will be cool and crisp but lunch at the market is calling. The band will be there and so will lot of good food. Jerome will have his signature Ratatouille on Wednesday and is bringing back his fabulous sweet potato and carrot soup. And it won’t matter if it’s a bit nippy, Kandy has the cure in the form of chicken porridge. If you haven’t had it yet, do yourself a favor and try it. Besides being absolutely delicious, it’s the ideal comfort food for breakfast, lunch, or dinner. Talking about comfort, can you say “chicken n dumplins’”? Joy is preparing this iconic comfort food especially for our Wednesday market.

sweet potatoes and daikon radishes from Sam Sprouts

Eggplant Moussaka is on the menu at Abeer’s and she is having baklava as well. Boy, this really is a week of comfort foods all designed to reduce the tension of holiday shopping and parties. Johnny will also be there with his mushroom burger and his Bhakti burger —always delicious. After a short hiatus, Corey is back with brisket and pulled pork sandwiches served with German style potato salad. Why go anywhere else?

Kristen will have eggs which are an absolute necessity in my humble opinion. And so is the sweet nectar of the bees from Jerry (and maybe even that fabulous blueberry jam he makes.) Whatta day! What a day!

We’ll be having another fabulous day on Saturday, so why not join us and make sure you get all your holiday orders in! It’ll be a great morning with the Jayna Morgan Holiday Jazz Duo swirling out jazzy melodies from the gazebo. Mr. Pete will be roasting chestnuts and our vendors will be all around—nothing says holiday like family and friends!  

Fresh produce—that’s what we come to the market for. Collards, kale, broccoli, cauliflower, radishes (oh so delicious when roasted), cherry tomatoes, arugula, eggplant, pumpkins, and sweet potatoes means something to fit everyones’ tastes. You’ll also find satsumas, grapefruit, navel oranges, and strawberries. A monkey pine wreath from Cleckler’s will last until Christmas and beyond and smells amazing!

I have a recipe for eggplant toast with goat cheese that sounds phenomenal! You’ll need a basket of mini eggplant from Nick, cut in 1/2 inch (1.25cm) thick slices, lengthwise, a half cup of goat cheese (any of Huckleberry Fred’s savory blends will work), 1/3 cup chopped pecans (from Cleckler’s naturally), 4-5 fresh thyme sprigs (Northshore Greens), salt and pepper, and a little olive oil for drizzling.

Place the eggplant slices in a strainer and toss with ½ tbsp salt. Let drain for 1 hour. After an hour, rinse off the eggplant slices and pat dry with paper towels. Preheat your oven to 400F with a rack in the middle. In a large frying pan, heat up the olive oil over medium heat. Cook the eggplant slices until soft and golden, about 3 minutes on each side. Then arrange them on a baking sheet lined with parchment paper. Season with salt and pepper. Sprinkle the goat cheese and chopped pecans evenly onto the eggplant slices. Top with a sprinkle of fresh thyme. Drizzle some olive oil over everything and bake until golden, about 12-13 minutes. For a little variety, try slicing tomatoes and/or chopping kale or parsley or Aminta’s microgreens to put over the eggplant before you add the goat cheese.

Of course, Amanda is there with those lovely juice blends —Satsuma Orange, Ginger Lemonade, and a delightful Strawberry, Pineapple, Orange. Nancy offers kefir and kombucha, both powerhouses of probiotics and nutrition. And, to go with your juice, kombucha, or kefir or a tasty chocolate milk from Mauthe’s, Bhakti Farms has a breakfast sandwich!! Johnny grills gluten-free English muffin in ghee, then tops it with a farm fresh over-easy egg, and avocado and a very satisfied smile. 

The Covington Farmers’ Market is a special place to be on any morning. We plan to be there…will you?

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Happy Thanksgiving, friends! Well, it seems many of our market vendors are taking advantage of the holiday to enjoy with family. However, Mr. Houston is usually there and he has green onions, turnips, and greens. Kristen will also be there, and a good thing, too. You can’t make potato salad or deviled eggs without eggs! Mignon will also be there and she has created a fabulous Rose Pomegranate Jun. She will also have her 7 flower herbal tonic. Gotta try it. I hope you all have a very blessed and healthy Thanksgiving!

With the Christmas season officially kicked off,  join us as lively tunes Joe Barbara go dashing from the gazebo. Stop by the pavilion and say hi to Kayleigh and grab a steamy cup of coffee or tea provided by Coffee Rani. 

Stacey is canning those amazing pickled veggie combinations; Althee makes some delicious single -serve pies and quick breads. What more could you ask for? Jams and jellies, of course, for which both ladies are famous!

Don’t forget your greens! There’s nothing that sassies up a good turkey sausage gumbo more than chopped greens. Northshore Greens will have some lovely stir fry bunches (great for gumbos and soups as well). Becky also promises lots of herbs—rosemary, thyme, parsley, savory, bronze fennel.

Have we got the veggies for you!! Kale, Swiss chard, collards, cauliflower, broccoli, cherry tomatoes…..and strawberries! Persimmons are still popular over at Nick’s and he has bags of satsumas as well. And the sweet potatoes!!! I decided to try the purple fleshed ones and they are spectacular …but then so are the others. Buttercrunch, romaine and salad bowl (unless the deer get ‘em first) lettuces, that’s what you’ll find on Eddie’s table, plus cabbages, green onion, radishes, and a couple of varieties of kale. Ken (or rather his grandson) is back with navels, satsumas, and grapefruit. Amanda has taken advantage of the seasonal fruit with juice blends like Satsuma Orange, Ginger Lemonade, and a delightful Strawberry, Pineapple, Orange. What a way to get your Vitamin C! Baby kale, baby arugula, and daikon radishes fill Sam’s table. No worries, he still has sprouts.

Nick has eggplant and Mr. Two has shrimp —sounds like the start of a fabulous casserole. Huckleberry Fred’s will be there and their goat cheese blends are amazing. Delicious, spreadable, creamy—OK, don’t forget the bread. Our artisan bakers have the perfect choice for you. If you’re not fond of goat cheese (or even if you are), you’ll surely want to check into Vincent’s skordalia. It makes a super garlic bread, especially when you sprinkle chopped herbs on top. Just ask Vincent for a taste and you’ll see what I mean. While you’re over there, ask about Tessier Gourmet’s soups. There was a luscious Tomato Basil and a Vegetarian Chili last week. Even more reason for bread with goat cheese, skordalia, or simply butter (Mauthe’s). 

The Covington Farmers’ Market is a great place to be on a Saturday morning, especially after a holiday. There’s so much more than I can report in one little newsletter. Set your alarm for delicious and 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

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

Farmers Market Recipes

Farmers’ Market Recipe: Twice Baked Stuffed Sweet Potatoes

Published by:

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

Ingredients:

  • 6 medium sweet potatoes (Grow.farm 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

Directions:

  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.
This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Does a day get any better that this, friends? Well, yes, it could be Wednesday and time for a fabulous lunch at the market! Still a bit of chill in the air and a perfect day to bring home Pho from Kandy. All those spices and veggies and chicken in a delightful broth. But wait! You certainly don’t want to forget the chicken porridge—breakfast, lunch, dinner. Oh yes! If it’s soup you’re in the mood for, Joy has a few choices that will knock your socks off! She will also be serving baked trout this week!! A Bhakti Bowl from Johnny will certainly hit the spot — so tasty. It heats up nicely, too, just in case you want to stock up for the week. A choice of quiches from Jerome — spinach and goat cheese or Quiche Lorraine— Oh my goodness, what a lovely day it will be! 

Mr. Houston’s garden is blooomin’ and he has turnips and green onions, and greens (mustard I think). But any greens are delicious, sautéed with some chopped green onions. Then scramble a Double K egg or two and pour ‘em in and cook til done. Now that’s a breakfast! Of course you’ll need some of Jerry’s blueberry jam for your biscuits and don’t forget the satsumas. Abeer is making magic with her super hummus and grape leaves. I always bundle these two together ‘cause I love to dip my grape leaves into the hummus. Hmmm. I’ll bet her meat pies would be especially tasty dipped into some of her creamy tzatziki! Mignon will have more of her Sarsaparilla Tonic this week; great to get that immune system boosted.

The Lucky Dogs will be tuning up in the gazebo this Saturday, so NO SLEEPING IN! Shout out a loud “Mornin’ Ed!” since he is part of the band and a hearty, “Howdy, Jose!” since this duo had been tag-team serving (pre-Covid) in the pavilion forever.   

Norma has her terrific soups that you’ve come to know and love plus she always has her amazing breakfast quiches. Now you know that our fabulous bakers (Happy Flour and Bear Creek Road) have a fantastic variety of breads. This is important since bread pairs so wonderfully with lots of meals — soups, stews, a dish of Tessier Gourmet’s incredible Eggplant Parmesan or Chicken Andouille Gumbo. It’s also really tasty just spread with one of Althee or Stacey perfect jams and jellies drizzled with Blood River raw honey or toasted with scordalia from Vincent & Mauricio. 

The veggies are pouring in; the greens they are a-comin’! Natalie boasts broccoli and Brussels sprouts. Sam has baby kale (so nice to chop up and add to any soup, especially if it came from a can.) Nick has his awesome sweet potatoes. I wait for them every fall; they are so flavorful. Gourmet salad mix, Bibb lettuce and fragrant herbs (sage, thyme, rosemary, winter savory, bronzing fennel, parsley, cilantro, and dill) from Northshore Greens, all ready for your holiday cooking. Mr. Houston has turnips, green onions, mustard greens and more. Mushrooms —sautéed, or sliced —they’re a holiday treat and James has such a magnificent selection. Mushrooms are not only delicious but offer extraordinary health benefits plus they make a tasty substitute for meat.

Make sure you have your shopping list in order for Thanksgiving. A lovely pork or beef roast or leg of lamb from Jubilee Farms is a nice change of pace from traditional turkey. Duck breast and/or thighs from Ross is certainly a wonderful way to go. I’m not sure but if you talk to him, you may be able to pre-order a whole duck. Remember to pick up your shrimp from Mr. Two (can’t make stuffed merliton or eggplant without). Goat cheese from Huckleberry Fred’s (just because it spreads so nicely on bread, melts so nicely in casseroles, and just plain tastes delicious!)

Remember your eggs, butter, milk, and cream (can’t make cakes and pies without). Of course, if you pre-order pies from Jennifer or Althee or Tessier Gourmet or Mauthe’s (I hope I’m not forgetting someone), you won’t have to do anything but pick it up. So you really don’t want to sleep in. Can’t get this in the grocery!

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmers’ Market Recipe: Satsuma Vinaigrette with Fresh Greens Salad

Published by:

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

Ingredients:

Vinaigrette:
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
Salad:
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

Directions:

  • 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!
This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market newsletter by Charlene LeJeune:

Happy Flour Bakery at the Covington Farmers Market

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

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

Faust Farms is back!

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

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

Screaming Oaks Mushroom Farm

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmer’s Market Recipe: Crowder Peas & Duck Cassoulet

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

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

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

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

Purple hull Crowder Peas from Nick at the Covington Farmers Market

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

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

Crowder Peas & Duck Cassoulet

Ingredients:

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

Directions:

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

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

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

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

Bon appétit!