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

This Week at the Farmer’s Market

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School is out, friends, and what better to celebrate than a trip to the market? Abeer is planning a great menu for the day with quinoa salad, tabouli salad, Ouzi, delightful chicken rolls, and Baklava! Yes, she will have her fabulous hummus and grape leaves. So delicious, Diane’s cranberry pecan chicken salad croissant is back and Nancy Bakes is baking the croissants! Diane will also have a pasta salad with veggies and shrimp and her tangy, amazing-for-salad-dressing herb vinegars and microgreens. There will be cucumbers and yellow squash this week on Ja-Mar-Ja’s table. 

Nancy tells me you all have really enjoyed her breads, in particular the breakfast bread. Having tasted that one myself, I can understand why. She is baking jalapeño cheddar buns this week to change up her menu a bit. Can’t wait to try these. I know you’ve enjoyed Richard’s new Fizzy Lemonade but his handcrafted soaps are just as wonderful even though they are better for your skin than your tummy. Plus, he has mayhaw and satsuma jelly!

Dirty Rain will be sending out delightful tunes from the gazebo this Saturday but that’s all the rain we’ll allow at the market. So grab your coffee from the pavilion and a tasty veggie pancake from Meme’s and get to shopping!

J.R. is back at the market!! And he has tomatoes, white and yellow squash, potatoes. Over at Vince’s you’ll find green bell peppers perfect for stuffing! No worries, Vince also has yellow squash, zucchini, cucumbers, and eggplant. Red potatoes on Sam’s table and, yes, he has lots of wonderful sprouts. Green beans and sweet potatoes over at Nick’s this week. Six Acres has a remarkable assortment of microgreens like China Rose Radish and Genovese Basil.

Of course, if you like growing them yourself, Alton has a lovely selection of starter plants — tomato and bell pepper and mirliton and lots or aromatic herbs. Now if your talents run more to the landscaping side of things, Dennis has some lovely bushes like Butterfly Ginger, Mock Orange English Dogwood and Angel Wing Begonia. You’ll find Coreopsis, Cool Fandango with lovely fuchsia blooms, and the long-blooming Bee Balm at Trudy’s and Betty’s maidenhair fern is such a beautifully frilly plant, perfect for indoor or outdoor gardens.

Don’t forget we have gator meat. There are lots of recipes out there for grilling or frying alligator. In fact, we have lots of different kinds of meat available. Ross provides duck breast and thighs and I’ll bet you can glean a recipe or two from him. Liz is the queen of beef (roasts, ground, steaks, stew meat, broth) and lamb (shanks, chops) and also pork (ground, chops, roasts)…what a gal! Hope has chicken (whole, breast, leg quarters, chicken feet, comb, and livers).  James has an amazing assortment of mushrooms — oyster, pioppino, shiitake, lion’s mane, and chestnut. Plus he has an amazing mushroom seasoning!

There really is a lot of diversity here at our market, whether you’re looking for dairy, meats, veggies, fruits, jellies and jams, prepared foods, or skin care. 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

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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Happy Tuesday, friends! Tomorrow is looking especially nice so make your plans now to stop in, say hello, and grab a great lunch. Bhakti Farms is a great place to start. Johnny has created an assortment of burgers and sandwiches that are delicious and nutritious! And, don’t forget to get some of his spicy Cajun seasoning to put the Zippidy-Do-Da in a lot of your dishes — even your scrambled eggs—which I assume you will get from the Double K ladies.

Eddie has returned with cucumbers, cherry tomatoes, and maybe even some sunflower plants! Welcome home, Eddie! I know we’ll start seeing more veggies over the next few weeks. He mentioned spaghetti squash and colorful bell peppers. I love all those different colors, don’t you!? You won’t be seeing peppers on Abeer’s table this week but you will be able to enjoy her Green Bean Moussaka with the delightful flavors of onions, tomatoes, and green beans all simmered together. You’ll find other favorites there as well, tzatziki, grape leaves and baklava.

Jasmine tea is a lovely way to soothe a hectic morning and to go with that, I suggest Kandy’s lemongrass chicken salad—so many exotic flavors blended into a refreshing meal. If you’re dining with friends, try an appetizer of traditional egg rolls to share (or just make a meal of them for yourself.) Kandy is also your go-to for a jar of Jerry’s raw clover honey. Since it’s Father’s Day this Sunday, you may want to secretly borrow Dad’s pocket knife, fillet knife, or cooking knife and have it professionally sharpened by our very own knife sharpener. Boy, won’t Dad be surprised?!

The perfect prelude to Father’s Day is a day at the market with the Lucky Dogs in the gazebo. So grab your coffee from Kayleigh and enjoy the music while you stroll around the grounds to find just that perfect thing for Dad. Don’t forget to wave and smile at Ed—yeah, he’s in the band!

Soooo, what to get Dad? Does he like to garden? Then you will want to visit Dennis for landscaping trees and bushes, unique items such as Butterfly Ginger, Elderberry bushes, Angel Trumpet and all time faves like Brown Turkey Fig trees, Southern Living Oak or beautiful Magnolia trees. Ms. Betty has gorgeous Staghorn Fern, Maidenhair Fern, Aloe plants and more. A stroll through Trudy’s “garden” will show amazing ginger plants, huge hostas, Toad Lilies, Peacock Spikemoss…she always has such an interesting assortment. If he enjoys cooking, a trip to Alton’s will be a boon. Alton has a glorious selection of culinary herbs — oregano, thyme, sage, rosemary, peppermints, purslane, mmmm mm!

Now, if Dad likes a bit of crunch, then Stacey’s is the place to be. Her pickle blends are so tasty and sure to please. We like the pickled baby corn but you’ll find cauliflower pickles, asparagus pickles, watermelon rind and more! But if he’s in to sweets (and who isn’t) then you must stop at Vincent & Mauricio’s for some ginger cookies, or peanut butter cookies, or the always delicious vegan divinity that Mauricio prepares. There’s even an assortment of dips, made by Tessier Gourmet that Dad is sure to love! And how can you think of sweets without thinking of Amanda’s fruity popsicles? She has all kinds of flavor choices, plus she even has fresh juices. A fabulous assortment of baked goodies is to be had at our bakers’ tables. Surely, you can’t not bring him one of Norma’s ever-so-chocolaty brownies.

Be sure to check out Serenity Lane for skin care products for Dad…yes, dads do like nice skin. Gerard & Judy also have a fabulous shave ‘cream’ and the amazing Grandpa’s Liniment which is absolutely fantastic for aches and pains at any age!

Of course we have eggs! Of course we have veggies! Of course we have the things grills are made for! This is your Covington Farmers’ Market, after all! 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

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

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 Farmers Market by Charlene LeJeune

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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

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

This Week at the Covington Farmer’s Market

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Here is a preview of this weeks’ Farmer’s Markets from Charlene LeJeune of Abundant Life Kitchen:

Wednesday’s almost here, friends!  Are you ready for a great lunch? Well, Frankie is preparing Mozzarella stuffed meatballs with spaghetti, tossed salad, and garlic bread. Sounds yummy, right? A cup of Kandy’s refreshing jasmine tea goes quite well with a serving of her crunchy traditional egg rolls. Bring a friend!
Saturday morning. The hypnotic aroma of Pappa D’s kettle corn draws you to the market. And then you hear the  the lively music of Errol Quave flowing from the gazebo. Coffee in hand, you stroll around the market checking out today’s offering. Sounds like the beginnings of a wonderful day to me!
Don’t forget that Pappa D will make special party bags for your next get-together, complete with whatever message you want, prominently displayed on the front. 
Love Jubilee Farms’ beef stew? Well now you can enjoy pork stew as well. Hmmm. That could be really nice, stir-fried with some of the fresh veggies you’ll find around the market. Or toss your stew with a few tablespoons of Robin’s Margarita Pepper Jelly (with Tequila, Triple Sec, & Lime) for exceptional flavor! And you can serve it over Butter Me Up’s pasta. Celeste makes her pasta vegan-style so you can just stir fry your veggies without the pork for a fabulous vegan meal. Celeste has 4 pasta “flavors” — harissa, green (a lovely blend of anise, spinach, parsley, celery leaf), lemon thyme, and lemon zest &black pepper.
Natalie has bell peppers, cucumbers and, through the miracle of hydroponics, lettuces. She also has the large aubergine eggplant that we all know and love and you’ll find green eggplant on J.R.’s table. So here’s my Aunt Joyce’s Eggplant Casserole recipe for you to try. Slice unpeeled eggplant into 1/4” slices. Place in a well-greased baking dish. Melt 1/2 cup Mauthe’s butter and combine with minced garlic. Drizzle over the eggplant. Top with thinly sliced onion, tomato, and sweet pepper. Add sliced cheddar cheese. Continue layering as you would for lasagna, ending with cheese. Bake at 350 for 35 minutes.  Change it up a bit by using Brown Hat goat cheese instead of cheddar. You can also use one of Spicy Lady’s superb seasoning blends.
While you’re perusing Spicy Lady’s seasoning blends, pay special attention to her Beef & Burger seasoning (and then make a visit to Jubilee Farms), the Shrimp Grill & Broil (followed by a stroll over to Mr. Two) or her Bankok or Thai blend with James’ chicken (try adding a little tomato sauce and coconut milk for a really yummy taste). I’ve found that plain ole scrambled eggs turn into gourmet breakfast just by adding one of her seasonings.
I haven’t even mentioned a fourth of the delights you’ll find at the Market like Nice Cream’s dreamy Creole Cream Cheese ice cream, or real cheesecake from Mauthe’s… Amanda’s fruity popsicles…Susie’s cranberry orange muffins… Norma’s spiced walnuts… And for your cleaning needs, Blue L Essentials has laundry detergent. Lucy also has aluminum free deodorant. The Rose or Gardenia are both fabulous but she has manly fragrances, too. Luminae from Serenity Lane is an amazing face oil blend which includes healing oils like pomegranate, sea buckthorn and kalahari melon (and it feels just as lovely on your skin). You’ll just have to come out and see for yourself.  I can’t wait to find out what’s new this 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 Local News 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 weekly newsletter is provided by Charlene LeJeune of Abundant Life Kitchen every Tuesday.  The Covington Farmer’s Market takes place at the Covington Trailhead every Wednesday 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.

Happy Tuesday, friends! You don’t need an engraved invitation to join us for lunch at the Wednesday farmers’ market. We’re planning for a gorgeous day with lots of lovely breezes, blue skies, and music. Kandy will be back and she’ll have some remarkable salads for your delight and enjoyment. Chop up a few leaves of kale and green onion from Mr. Houston, add to beaten eggs (Double K Farms), season, and pop in the oven for a delicious breakfast! Then chop the rest of the leaves (and even the green onion), place into ice cube tray, top with a little olive oil and freeze. When frozen, remove from the tray, place in a ziplock bag and you will have tasty little “drop-ins” for your soups or stews. Frankie is planning to bake chicken breasts and top them with Swiss cheese and a creamy chicken gravy. Rice will be involved plus carrot salad and corn bread. Can a Wednesday get any better?

We are gonna have a great time on Saturday. No rain in the forecast — finally — so we get to really enjoy the lively tunes of Joe & Julie Manuel springing forth from the gazebo. Due to the horrible weather we had last week, Nur postponed and will join us this weekend bringing some of her classic Turkish dishes that we have come to love.

Even though the rain threatened, we still got to enjoy Ms. Betty’s gorgeous pink and yellow bougainvillea, as well as frilly asparagus and maidenhair ferns, lovely shamrocks, and more. Trudy was there with beautiful akelas with their variegated yellow leaves. She says the little white flowers are very fragrant and attractive to butterflies and bees and the leaves get so much lighter in color that the flowers almost get lost amongst them.

As you stroll around the market with your coffee, make it a point to stop by and chat with Emily about the benefits of her bone broth. I’ve been enjoying some of those benefits myself; it’s amazing that you can get that much relief from something that doesn’t contain chemicals.

With the weather so beautiful this week (and hopefully next), it’s a great time to get outdoors and enjoy some grillin’ time. James has had chicken breast and leg quarters that are just perfectly suited to the grill. Just a little salt and pepper is all you need until done; then coat with a delicious glaze made from Robin’s Rockin’ Pepper Jellies (she has recipes).

Jubilee Farms is another great place to shop for grilling meats — ground meat for burgers, pork chops, sausage… Mr. Two is well known for his enormous shrimp which, as luck would have it, are well suited to the pit. Not a fan of BBQ? Then a visit to Eric and Cooper at La Provence will be in order, too. Their precooked meats and sausages are delicious and very convenient. With all this goodness to be had, surely you’re not considering sleeping in? I didn’t think so.

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 Covington Farmer’s Market

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Tuesday is here already, friends! I’m looking forward to a lovely day at the market tomorrow. Come by for a delicious lunch, fresh veggies, sweets and treats. Oooh that Frankie will be serving shrimp and grits tomorrow. I really can’t wait. Double K Farm and Mr. Houston both have yard eggs – breakfast should NEVER be overlooked. Did you know that you can bake eggs? Preheat your oven to to 350ºF. Spray a large cup muffin tin with non stick spray. Break an egg into each cup, season (salt & pepper or any one of Spicy Lady’s spices) and bake for 17 minutes, less time if you like them a little less done. How easy is that? FYI, Spicy Lady will be at the market this Saturday.

Don’t you worry. Saturday will be here soon enough and you can come and celebrate the morning with us while enjoying the fine musical notes of David Gruning and Cara Williams.

You just can NOT get any better chicken than from James. And now not only does he have chicken eggs but also quail eggs AND he will have ground chicken once again (makes lovely little meatballs.) You can use the chickenballs in place of sliced chicken in a recipe from Butter Me Up. She has several pasta recipes available; check ‘em out!

Using Celeste’s spaghetti, I made a delicious dish with browned ground beef (Jubilee Farms). While browning the beef, I cooked my spaghetti in salted water for 3-4 minutes. After browning the meat, I added chopped onion, one sliced garlic toe (from Nick), a tablespoon of Celeste’s tomato lemon butter, and cooked until translucent. I slightly drained the pasta then added it to the beef. Another 2-3 tablespoons of butter, 2 tablespoons of Nur’s basil pesto, tossed it all together and called it Incredible! Mr. Wonderful even liked it and that’s always a plus in my book. It could have been even better by chopping several leaves of Nick’s Thai Roselle — a lemony green similar to sorrel — and letting them wilt into the pasta dish before serving.

Nancy & Brit at Succotash Ferments have added strawberry kefir and Golden Milk (kefir, turmeric, black pepper, raw honey) to their magnificent Mango Lassi kefir. Warmed Golden Milk, with the healing properties of turmeric, is a delightfully soothing bedtime beverage. ANNDD….Kombucha Girl, Susan, has that fabulous MASTER TONIC AVAILABLE AGAIN! Get it while you can! It never occurs to me that I can enjoy soup in this heat but Norma Jean’s carrot ginger soup is fantastic as a cool summer soup — light and full of flavor!

Betty has a wonderful variety of indoor and outdoor plants to decorate your life. Her boarded Staghorn Ferns are particularly decorative on patio walls and makes a boring fence line beautiful! Potted plants, such as coreopsis and coneflower, from Trudy can liven up your patio, much to the delight of the butterfly population.

We have so many wonderful things at the Covington Farmers’ Market — lemon raspberry scones, amazing cookies, plus those items you always run out of – milk, bread, eggs… So come and enjoy your Saturday filled with wonderful music and great friends and the best ever foods. We’ll keep the coffee on for 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

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This Week at the Covington Farmer’s Market

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Covington Farmers Market LogoI hope you’re having a happy happy Tuesday, friends! Have we got a Wednesday for you at the Covington Farmers’ Market! Lots of great music from the gazebo and plenty of delicious food. Jeff, Chomper’s BBQ, has a delicious lineup of smoky pulled pork with baked beans or cheese grits and cole slaw. Kandy will join us with an incredible selection of salads from which to choose – noodle salad or shredded cabbage and chicken or pan-seared salmon. WOW! The problem will be making a choice!

Frankie’s Soup-of-the-Week is creamy bacon corn chowder. She’ll also have her phenomenal old-fashioned banana pudding as well. Susan, of Kombucha Girl fame, will be joining us at the Wednesday market. She has recently taken over the management of Columbia Street Natural Foods and will bring us an assortment of deli salads, scrumptious wraps and sandwiches – and she promised she would have that amazing roasted sweet potato salad for which Columbia Street is famous. Be sure to try Erica’s probiotic-rich, raw fermented vegetables. Fermented veggies repopulate your gut with healthy bacteria and digestive enzymes which helps you absorb more of the nutrients in the foods you eat. So you really won’t want to forget fresh veggies from Mr. Houston and Double F Farm’s eggs. Peggy makes sure her hens get the best nutrition and NO GMO feed!

I’m thinkin’ we should start off Saturday with the lively tunes of Joe Manuel streaming out from the gazebo and drifting throughout the market. Sound good to you? Then, join us as we welcome Mama Lea to the demo tent. Lea is moving from Wednesday to our Saturday market and will feature the same delicious foods you’ve come to love.

We also want to shout out a “Welcome Back!” to Norma Jean who joins us once again with those amazing quiches, soups, and her undeniably fantastic cranberry bread and carrot bread. You’ll be pleased to know that her son is also joining our Saturday family. Gabriel’s chair massages are a sure way to help remove those awful kinks from your neck and shoulders.

My new pork chop recipe was a rip-roaring success last week and Mr. Wonderful even remarked how tasty and tender they were. I’m going in a different direction this week with Cashew Chicken featuring James’ chicken breast. Yes, in addition to whole chickens, James also has leg quarters and boneless chicken breast. I cut the breasts into bite sized pieces, then dusted them with a little cornstarch & pepper and browned them. In the meantime, I combined 2 tbsp chili sauce, 4 tbsp ketchup, 1/2 cup soy sauce (low sodium), 2 tbsp brown sugar and 4 tbsp rice wine vinegar (I had to use balsamic since I wasn’t going to the store just for that.) Put that all in a slow cooker, added my browned chicken and let it cook for a few hours, then added a cup of roasted cashews. I’ve sneaked a taste or two and it will rival last week. I’ll serve it over white rice.

There’s so much more here – mushrooms, salad sprouts, jams and jellies, kombucha, water kefir, scrumptious stuffed artichokes, hot & spicy beef jerky, sweet treats, and golden delicious honey. If you sleep in, you’ll miss out on all the goodness to be had here.

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 http://www.covingtonfarmersmarket.org/

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

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Covington Farmers Market LogoHappy Tuesday, friends! Where would we be without Wednesdays and Saturdays? Hopelessly lost in the never-ending turnstile of ordinary. BREAK FREEEEE! Join us for a relaxing, delicious lunch and great music. Bring some home to enjoy throughout the week.

Start your feast with a chorizo & egg taco from Frankie & Johnny complete with salsa, lettuce and tomato. A fantastic salad of shredded green papaya noodles topped with pan seared salmon from Kandy and supper is already done! One of Nanette’s turkey salad spinach wraps will provide a wonderful lunch for the morrow; and for the evening meal, dive into Chomper’s dinner special with pulled pork and fixins. Hydroponic lettuce from Natalie combined with beets from Mr. Houston offer a bright change to traditional salad. The great thing about Natalie’s lettuce is that the roots are still intact. Simply let the roots sit in a small amount of water and your lettuce will last about 2 weeks – outside the fridge! As for the beets, roast them in their skins, tops removed, well-scrubbed, wrapped in foil at 400 degrees for about 50 mins. Then cool, slice and add a few green onions Or skip the roasting and slice them raw. Personally, I would use gloves when handling beets but you may looove the beautiful maroon hue they give the skin.

You’ll absolutely need dessert or just a little something for a quick cookie break during the day. Lillie’s teacakes are amazing for that afternoon fix. Duke’s trail mix or old fashioned fudge is a great pick-me-up. Frankie will not let us down with a wonderful treat of rum raisin bread pudding!

Saturday morning will be popping up its lovely head once again, so resist the urge to sleep in or you’ll miss the Abita Stumps in the gazebo! What a day! What a day! Erin Broussard, of Covington Brewhouse will be in the demo tent sampling the Brewhouse’s flagship beer and also a seasonal brew.

Roasted Tomato and Gruyere on Creamy Polenta Bear Creek Road, LLC

Roasted Tomato and Gruyere on Creamy Polenta
Bear Creek Road, LLC

Tomatoes are back! Yeah! I love tomatoes and Ann has all kinds from heirloom reds (tomato sandwiches to die for) to yellows (less acidic) to greens (for frying) to chocolates which have a deep rich flavor that in no way resembles a Hershey bar but is perfect in a salad. The market is simply teeming with salad bounty in the form of several varieties of lettuce, cabbages, bok choi, carrots, radishes, and kale. Add Norma Jean’s muffuletta veggies or pickled veggies from Crescent City Cannery for a wonderful crunch. Sam’s Sprouts are also a nutritious way to top your salad. He has mung bean, lentil, onion, clover, and a mix of clover, radish, broccoli, fenugreek and onion. Drizzle with Nanette’s Lemon Feta Dressing or Bechac’s Honey Creole or Spicy Lady’s Crushed Pepper Dill Olive Oil or Spanish R Us’ avocado salsa.

It’ll be a wonderful day in the neighborhood! 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 http://www.covingtonfarmersmarket.org/

 

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

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Despite the chill of the last few days, Spring is definitely in the air. Everywhere you see trees stretching their bright green leaves to greet the season, some of them bursting into flames of white blossoms like huge candles lighting the way to the Covington Farmers’ Market. It’s a great day in the neighborhood, friends!

Joining us on Wednesday are three new vendors. You already know Dong and Inja, and their magnificent Korean pancakes, from the Saturday market. For Wednesday, they are preparing a boneless pork chop, breaded and fried with a tasty secret sauce. If you’ve missed Roma, our newest vendor will make your day. Rohini will be serving traditional Caribbean food including West Indian cuisine. This week she is featuring curried chicken and white rice. Berry Hill Farms’ has dressings, hummus, fruit breads, and jellies. Their veggie dip with onions, green peppers, black beans, corn, and celery is really, really, really good in your scrambled eggs. Check out the attached for the rest of the menu.

Sweet Jones will launch us into Easter Saturday with lively tunes springing from the gazebo. Then Max Messier, of Cocktail & Sons’ fame, will wow us with some Tasty Tipplers syrups and show us how to use them.

With all that springtime floating around, I’m sure you’re ready to get out and work the garden. Alton and Sandra’s starter plants – lemon cucumbers, spaghetti squash, creole tomatoes, morning glory, moon flowers, and more, are just begging to be part of your backyard oasis. New vendor, Bonnie Blue Nursery, is offering apple, pear, and chestnut trees – all heirloom varieties and some are extremely rare. Talk to Mike about what kind would be the right one for your home “orchard”. Trudy’s Japanese maples didn’t last long last weekend; they were selling like hot cakes.

Mini White Chocolate Strawberry Shortcake Bear Creek Road, LLC

Mini White Chocolate Strawberry Shortcake
Bear Creek Road, LLC

Earth Milk, known far and wide for healthy nut milks, has added some raw vegan items to her milks – raw Parmesan, raw nutella, and a raw hemp seed bar. Grab a few Spring Detox granola bars from Sacred Earth. A perfect way to being your day!

Stroll through the market to gather some weekly favorites – Dolese’s stuffed artichoke, Bechac’s famous dressings (great for marinades too!), Chompers’ amazing BBQ sauces, Nur’s pesto, golden sweet Blood Rive honey. With Easter coming up you’ll need eggs to dye and fresh strawberries for dessert.

Come and join us in our little corner of the city. We’ll be here with music and laughter, lots of great food, and an atmosphere that will put a song in your heart. Springtime is special at the Covington Farmers’ 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

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

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rooster+vintage+image+graphicsfairy007aWhat a lovely Tuesday, friends! The sun is smiling with light breezes blowing and it will probably rain later. But, rain or shine, we will be at the Market and we have a covered pavilion, tempting delights, our fabulous Market Band. So just come and relax and enjoy a good meal.

I reminded Nanette of a delicious chowder that she had made last year – summer squash & corn chowder – and it is on the menu for tomorrow. Yesss! Unfortunately, Kandy and Joe will not be at the market this week but we will have them back next week. Good thing ’cause I’ve been looking forward to the noodle salad with lemongrass chicken. Jeff will have his famous pulled pork along with cole slaw and firecracker potatoes. And for dessert, an old fashioned banana pudding from Frankie. I could get lost in days like this!

eggplant-harvestIt will be another lovely Saturday at the market (I refuse to have anything else especially since I wasn’t here last week). The Three Rivers Cooperative will get us started with ooodles of tunes dancing from the gazebo. Pat Lester will park his food truck on Columbia Street ready to dazzle us with a special treat. Since I was out last Saturday, I had my protege “emailer in training”, Ignacio, do a little scoping out of the goodies to be had this week. I think he did a magnificent job!

Hot Tamale Mama has MUSHROOMS IN PARMESAN CREAM WITH CRAWFISH AND ANDOUILLE SAUSAGE.  (I’ve had this myself and it is scrumptious! – cl) and  Chicken and Andouille Gumbo which is a cajun stew that is good on rice. She also has a Classic Lasagna with ground chuck, ricotta, mozzarella and parmesan cheeses.

Bechac’s has BEEF JERKEY for $5. (Delicious by itself or cut up in a salad – cl)

Screaming Oaks Mushroom Farm features Shiitake, oyster, lion's mane, and Milky mushroom

Screaming Oaks Mushroom Farm features Shiitake, oyster, lion’s mane, and Milky mushroom

James has MILKY MUSHROOMS which he says are really dense and portabella-like. They would be good in soup, and good to sauté with onions and garlic. (These, or his oyster mushrooms, will wonderful sautéed with my Magical Mushroom Tour seasoning and roasted chicken from James. P.S. you’ll have to do the roasting – cl)

Sam will have SPROUTED HONEY ROASTED PEANUT BUTTER next week. (You should see Robin or Althee for some outstanding jelly to go with that. Come to think of it, you’ll need bread too – Lena, Susie, or Crystal… aaaah, the perfect peanut butter sammie -cl.)

Bear Creek Road's August Pie of the Month: Salted Caramel S'Mores Ice Box Pie

Bear Creek Road’s August Pie of the Month: Salted Caramel S’Mores Ice Box Pie

Jubilee farms has PLENTY OF FRESH PORK SAUSAGE: CAJUN, HOT ITALIAN, AND GREEN ONION. (Any of these are perfect on the grill! – cl)

Bartlett Farms said that they would have some new Fall produce in September. Also, the bread lady (Windfield Farms) who is right across from us said that she will have new fall breads soon.

As you can see, I’m not the only one who thinks the Farmers’ Market offerings are the best. You can have all this goodness for yourself but….you have to be here to enjoy 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

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

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Wed Farmers Market signHi, friends and Happy Tuesday!  Are you ready for a great lunch? Well, tomorrow’s almost here bringing all kinds of goodness from your market vendors. I usually go with a plan…what do I want for the rest of the week? Wednesday’s lunch – maybe a Mediterranean salad with pita bread and hummus. Since Frankie is serving fresh fruit kabobs with sour cream & brown sugar dipping sauce, I’ll get that for breakfast on Thursday with a delightful pan seared salmon salad from Kandi for lunch. Friday morning will see pork with hash browns (I’ll have to do those myself) on the breakfast menu (I’m very non-traditional) and a Creole tomato sandwich for lunch – YUM! I believe that Natalie will be back with fresh veggies so I may add a few slices of crunchy cucumber “chips” on the side.

Cat Lane & Reaper Cheaters will play at the Covington Farmer's Market this Saturday

Cat Lane & the Reaper Cheaters will play at the Covington Farmer’s Market this Saturday

Saturday morning will awaken with the lively music of Cat Lane and the Reaper Cheaters flowing from the gazebo. So grab your coffee and spend a relaxing morning with us. Wildcrafter Smoothie and Juice Bar in Covington will be in the demo tent sampling and selling their delicious and healthy drinks. Can’t wait to try those!

corn-corn-on-the-cob-corn-kernels-food-eatMake a fresh salad with chunks of cucumber, zucchini, yellow squash, banana peppers, and tomato with a splash or two of one of this markets amazing salad dressings such as Gina’s Roasted Tomato & Garlic or Nanette’s Spicy Raspberry Vinaigrette. You’ll need a healthy beverage with that, so try Sam’s ultra-fresh coconut water, Amanda’s new green juice, Simply Pure’s Tiger Stripes, or Susan’s Peach Kombucha. Good news! Kombucha Girls has their Master Tonic available again! Can’t beat fresh juices on a warm spring day! Cool off with a refreshing fruit popsicle from Amanda or a hand-shaved snowball from Stephanie.

Liz told me this past weekend that Jubilee Farms will have organic, non-GMO corn available this week and next. So take advantage and get lots of ears while you can. Newly-picked corn grilled in the husk sharing your plate with sliced zucchini and green onion sausage right off the pit – uh-huh, I know you’re smilin’ too. Your veggies are great roasted as well – tomatoes, onions, peppers, squash, and eggplant tossed with olive oil and a salt-free seasoning (Spicy Lady, me) and popped into the oven until they reach perfect deliciousness. Serve with a smile.

BlueberriesI haven’t even mentioned a fourth of the delights you’ll find at the Market like Lolly Marie’s creamy caramels, Bear Creek Road’s soft pretzels stuffed with seasonal fruit, coffee milk from Mauthe’s, blueberries, peaches, or plums. You’ll just have to come out and see for yourself.  Just remember to stop by and say, “hello”. Personally, I can’t wait to find out what’s new this 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

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

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Wed Farmers Market signHappy, happy Tuesday! I am looking forward to a lovely day tomorrow with blue skies smilin’ at me (and you, too.) Why not join us for a delicious turkey and cheddar wrap with a nice steamy bowl of Hot & Sour soup from Nanette? Or perhaps you may enjoy a serving of crunchy egg rolls from Kandi. Jeff and Kristen will not be at either market this week, but we will see them here next week. Frankie will have mini pies and fruit breads and crunchy nut brittle – that’s, if you’re good. Natalie will be here with fresh strawberries and Mr. Houston will have yard eggs, red & green cabbages, broccoli, turnips, and greens.

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Those blue skies will be smilin’ again come Saturday morning and the melodic tunes of Crispen Schroeder will shine out from the gazebo. I know most of you have tasted Dong’s scrumptious Korean pancakes (‘cause I’ve seen them floating around the market like they were Lola’s parmesan fries). Well, Dong will sample and sell Korean BBQ this coming week. Can’t wait to taste it!

Crystal (Betty Rue Gluten-Free) is now offering finishing salts. I wasn’t sure what a finishing salt was so I looked it up and found that they enhance the depth of natural flavors in your meal. “As you eat, food and salt combine—first a flash of salt… then the food… a flicker of salt and now fuller food flavors, and then a faint spark of salt catches at the richest and most complex flavors of the food. With finishing salt, the relationship of salt and food evolves with every bite. The rewards are increased intensity of flavor, greater flavor complexity, exciting new textures and even aromas, and a heightened awareness of the very process of tasting food.” I couldn’t have said it better myself.

Rosalie Apothecary has many different tea blends to suit your tastes. I tried one this weekend called Carob Café and found the flavors of roasted carob and cacao, dandelion root and clove very soothing. You can even make a coffee substitute by brewing this blend stronger. Try her other blends, such as Hibiscus & Spearmint, Gypsy Cold Care, or Mulling Spice. Since they are loose teas, she even has cute little muslin bags to brew with. Perfect!

TigerBait treats 2

Tiger Bait Raw Whole Foods – Dehydrated Chicken Treats for Dogs & Cats

You can’t forget your little four legged buddies. Tiger Bait raw pet foods now offers dried chicken strips for your furry friend. I’m sure your pet will LOVE the raw foods they have. Hopefully, Andy and Tiffany will be back at the market this week. Right now they have their hands full as their nanny goats are beginning to have their kids. Ishmael of Mt. Hermon Pork tells me that they will have both green onion and Italian sausage available this week. He also told me of plans he has to make some gourmet type sausages which sound amazing!

I had a chance to taste some of Lena’s biscotti this past weekend; it was deeelish! She makes them with whole grains and almonds and they are crispy and perfect for dipping into a steamy cup of coffee. She also has those magnificent toasted bread rounds which are great instead of chips for dipping into Nur’s roasted red pepper or chipotle hummus or Hot Tamale Mama’s spinach artichoke dip.

Coffee Beans from Coast Roast

Coffee Beans from Coast Roast

We have lots and lots and lots of great things here at the Covington Farmers’ Market such as fabulous lip and skin balm from Michele (Sweet Home, Sweet Earth), or homemade marshmallows from Betty Rue, or a great gourmet coffee from Coast Roast, but you won’t find them if you’re not here. Come join us for a great start to your day!

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