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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 Farmer’s Market weekly e-newsletter provided by Charlene LeJeune

Basil from Sam’s Sprouts at Covington Farmer’s Market

Welcome to Tuesday, friends, and what a wild Tuesday it is! Hurricane…no hurricane…Sally finally made up her mind. Our Wednesday market is still on and Abeer is planning to be there with her fabulous Mediterranean foods. Jerry is also planning to be there with both honey and blueberry spread. If she is able to pull things together quickly, Kandy and her amazing salads, spring rolls, and egg rolls will be there. Unfortunately, I can’t be more specific than that since our vendors had no idea what the weather would end up like. Of course, nothing short of a city order stops our Farmers’ Market band from tuning up and serving us with great music. Hope to see ya at the market!

Where is a better place to be on a Saturday morning than the Farmers’ Market, especially after a storm? I don’t know either, but I do know that this Saturday will begin with the delightful tunes of Aden Paul spilling out of the gazebo. So grab your coffee, juice, or ‘booch’ and a hearty breakfast and spend a little time taking in the wonderfulness that is the Covington Farmers’ Market!

Norma Jean’s Cuisine at the Covington Farmer’s Market

Those amazing veggie pancakes from Meme make a fantastic breakfast. Meme also makes a tangy Kimchi. Jennifer, at Bear Creek Road, has some tasty breakfast options, not to mention sweet treats, butter blends and an amazing assortment of breads and, yes, dinner rolls. Norma Jean’s quiches and enchilada pie are legendary and an excellent source of morning nourishment. Althee’s pies and quick breads are absolutely fabulous with a hot cuppa joe. You’ll find some delicious muffins and apple tarts at Happy Flour and an unbelievable assortment of artisan sourdough breads.

Check out Jubilee Farms for your beef, lamb, and pork. Liz has some lovely roasts, chops, sausages and bone broth. Duck on the menu? Ross is the one to see. He has duck meat and duck products (fat, liver, pate, and maybe even broth).

GROW.farm okra at the Farmer’s Market

Eggplant, peppers, and okra are the mainstay of veggies as produce transitions from summer to fall. Nevertheless, there is still lots of delicious to be found. Micah has a wonderful selection of low-sodium jerky. Try any one of his flavors—Teriyaki, Hawaiian, Habanero, Original. Burled Baby Corn, Lemony Cauliflower, Spicy Asparagus and more from Stacey is a most delightful way of enjoying your veggies.

No greens at the market yet? Oh yes, Sam has sprouts and some fresh basil. I know sometimes you look at the bundle and think, “what will I do with all that basil?” While I believe Sam will work with you on bundle size, remember that basil freezes well and would be a great addition to soup or sauce. Just throw a bunch in your food processor and let ‘er whirl while drizzling in some olive oil. Then spoon into an old ice cube tray and freeze. Then, pop into a freezer bag and you’ll have some for use throughout the winter. Peppers freeze nicely, too, with very little effort. Chop, spread on parchment covered cookie sheet, freeze. After an hour or so in the freezer, you can put them in a ziplock bag and freeze, ready for use through the winter and into the spring. Microgreens, Aminta-style, may be small but will add loads of green nutrition to all your dishes.

Naturally Well Elderberry at the Covington Farmer’s Market

Now may just be the time to stock up on some honey. Blood River Honey has been a market favorite for many years has an amazing flavor. Several of our other vendors offer honey as well. Nick has a wonderful honey. And right next door, there is Naturally Well’s Elderberry Syrup. There ya go, a fabulous (and tasty) one-two punch for flu season. Serenity Lane also has a raw unfiltered honey along with skin care products that will have you looking and feeling great, inside and out.

No matter what the storms of life bring, we hope that your Covington Farmers’ Market can bring a modicum of relief. God bless and keep 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

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Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Hope you had a restful Labor Day, friends! I hope you’re ready for a scrumptious Wednesday; I sure am! A refreshing glass of jasmine tea is so welcome on these last days of summer. But, don’t stop there, a serving of Kandy’s most awesome shrimp cream cheese rolls will make you smile all day long. Fresh eggs (Double K), fresh eggplant (Mr. Houston) Now what?? Simple. Finely chop 1 small yellow onion in 2 tbsp olive oil. Add 2 eggplant (or more if small), diced and seasoned with salt and pepper, then fry until golden brown. When almost done add a few dollops of goat cheese (Huckleberry Fred’s has a wonderful selection. Hope you got some on Saturday.) Fry 4 eggs in a separate pan and serve on top of your eggplant. For added flavor, try a sprinkling of Johnny’s Cajun Spice (Bhakti Farms).

photo from Happy Flour at the Covington Farmers Market

Corey is smoking chicken and ribs for this week and serving them with his wonderful cole slaw. Tomato tart will be on the table at the French Stall and Jerome is also preparing Ratatouille and the amazing Madeleines. Henderson’s is not only a great place to find baking (you gotta try the shortbread) and soup mixes but they also offer roasted nuts — almonds, pecans, cashews, peanuts, lightly coated in cinnamon sugar and absolutely perfect for snacking.

Asian Eggplant from GROW.farm

The jammin’ music of The Farmers’ Market String Band will greet you from the gazebo as we slide into Saturday. Get out early, grab your coffee and take a stroll around the market. Lots of eggplant to be found, suitable for slicing, roasting, and topping with a bit of pasta sauce from Jennifer. Ross will be out there with duck meat and it occurs to me that I did not include that recipe last week. Oops! Sorry about that! I did include it this week.

As you stroll around the market, you’ll see there are so many things to enjoy. I found some amazing baby corn pickles at Stacey’s. She has them pickled with mustard seed, peppercorns, and celery seed —you know, the traditional stuff —but also “burled” in crab boil. Wow! That’ll wake up any so-so dish! New to the market Jim’s Low-Carb Sweets & Treats. He has some wonderful treats like peanut butter cups and chocolate coconut balls. He also makes a fabulous cauliflower crust. It would really make a nice pizza crust but I found it also makes a great sandwich whether you cut it into “slices” or use it as a wrap! I’ll bet it would make amazing “crackers”, just cut into small triangles or squares and bake until crisp. Then dip into some of Tessier Gourmet’s Spinach Artichoke dip or Abeer’s hummus (she will be at the Saturday market) or Norma Jean’s walnut pâté or Happy Flour’s basil pesto.

New vendor 3 Js Jerky

Gerard and Judy (Serenity Lane) have a delightful selection of essential oil blends. They also have some recipes that use a very high quality brand of CBD oil — great for inflammation! While you’re over there, grab some sausage or chops or hamburger meat from Jubilee Farms. The weather has been cooling a bit so grilling some green onion or Italian sausage would be a treat! Sittin’ outside…sippin’ on a bottle of Nancy’s kombucha or one of Amanda’s fresh juices…sausage/burgers on the grill…some of Nancy’s kraut or Aminta’s microgreens waiting to top ‘em off, sautéed mushrooms (James) on the side…I’m happy! And, for dessert, check out the wonderful pies and cobblers that Althee has been making or some of Rose’s sweet pralines. Heaven! So you see, the Covington Farmers’ Market is the place you need to be. 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

Pasture-raised duck from Backwater Foie Gras

Roasted Duck Breast

  • 1 tablespoon olive oil
  • 1.8 lb duck breasts (4 duck breasts)
  • 1/2 teaspoon salt, can use more, to taste
  1. Preheat oven to 400 F.
  2. Score the skin of duck breasts in parallel lines or in criss-cross pattern. Generously season both sides of duck breasts (and especially add more salt to the skin side!) with at least 1/2 tsp salt.
  3. Use a large oven-proof cast iron pan, or use an oven-proof large stainless steel skillet (make sure that the pan you use has an oven-proof handle).
  4. Heat 1 tbsp of olive oil in a large skillet on medium heat until the oil is hot. Add duck breasts to the skillet skin side down.
  5. Cook the duck breasts, uncovered, for about 8 minutes on medium heat on the skin side, until the fat is released. I like to use a splatter screen to keep the oil from splattering (the splatter screen allows the heat to escape). After 8 minutes, remove the duck fat from the skillet, leaving just enough to cover the bottom of the skillet. Turn the duck breasts over to the other side (non-skin side) and cook for 2 more minutes on medium heat.
  6. Place your oven proof skillet (with duck breasts in it) in the oven (preheated to 400 F) and let the duck breasts roast for about 5 minutes, until they are medium rare.
  7. Remove the skillet from the oven (wearing oven-proof gloves to protect your hands, of course), and let the duck breasts rest for about 7 minutes before slicing them.
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:

Happy September, friends! Well, there’s our year speeding along and rather than ponder what the rest of the year will bring, I prefer to think about what our Wednesday market will bring. Look for light, nourishing salads on Kandy’s table plus her wonderful spring rolls —a little salad in a wrap. Eggplant, muscadines, and peppers crowd Mr. Houston’s table. Abeer is whipping up her usual (hummus, stuffed grape leaves, spinach pie..) and will also have Green Bean Moussaka this week. Take home a slice of Jerome’s Spinach & Goat Cheese Quiche or Quiche Lorraine making a wonderful dinner or lunch for tomorrow. Don’t forget a jar of jun from Mignon. Kristen will be back with lots of eggs.

Have you tried Henderson’s Brownie Mix? Sounds like a great idea to me! Corey is bring us more smoked goodness, chicken and pork, this week. There will be Brisket Chili and Potato Salad to accompany. BBQ Frito Pie is also available.

Still some end-of-the-season sunflowers at the Covington Farmers Market!

Stop by Backwater Farms for duck breast. Basically, score the skin and season both sides generously with salt. With a little olive oil in a hot pan, sear the skin side cooking about 8 min. Remove excess fat from the pan, then sear the other side for about 2 min. Pop into a 400 F oven to roast until medium rare, remove and rest for 7 min before slicing. While you’re waiting for ducky to rest on a separate plate, open a jar of Henderson’s Blueberry Thyme jam or Raspberry Citrus, scoop into your pan, add a little water and warm it up. Slice the breast and lay it in the pan to get nice and coated with your sauce. Serve. You’ll find the full recipe (sans sauce) below. I had a chance to sample Johnny’s Bhakti Bowl this past week – fabulous! I think I’ll try the Curry Veggie Bowl this week…can’t wait!

Squash blossoms from Sam Sprouts, now available fried at Ox Lot 9

Saturday will dawn bright and early and no matter who is in the gazebo, there will be fresh coffee in the pavilion and laughter and smiles all around.

We welcome a new vendor to the market, 3 J’s Jerky. Micah has a delicious selection of low sodium jerky like a pineapplely Hawaiian, spicy Habanero, tasty Teriyaki, and (for those of discerning tastes) Original. Check ‘em out! Happy Flour is now offering (along with their amazing breads) basil pesto. This pesto is lovingly made with basil from Sam (who has 2 varieties). Basil Pesto is great to have in the fridge but what do you do with it? Glad you asked. It makes a great base for pizza, just slice bread from Happy Flour or Bear Creek Road and spread it on. Now top with mozzarella and tomatoes or other veggies, leftover meats, artichoke hearts— let your imagination run wild. Or, let’s say you forgot to pick up Tomato Sauce from Bear Creek and you are forced into using store bought sauce……give me a sec, I’m trying to wrap my head around that……….drop a spoon or two of pesto into it to give that sauce some flavor. Or, let’s say you only have pasta, just toss the cooked pasta with a few spoons of pesto and Voila! Sauce! Use as little or as much as you like.

Pies from Bear Creek Road Bakery – Yum!

Credo Farms will be out this Saturday. So stock up on your free-range chicken (whole or parts) since she is at the market only every other week. Good time to check out the mushrooms that James offers. Mushrooms really pair well with chicken. Along with Italian or purple Basil, Sam also has lots of nutritious sprouts and veggies and maybe even a few Chanterelles. Cameron says he may have some black garlic this week so grab some while you can. No worries, he will have more again in a month or so. In the meantime, he has some fabulous vegan butters, homemade chili oil (lotsa spice) and will have more gunpowder chutney (a delicious Indian seasoning).

Head over to Succotash Farms for some of Nancy’s Strawberry Kefir or one of her probiotic-rich raw krauts. Then just turn around to a magnificent array of color from Nick zinnias. A rainbow bouquet will really brighten up any office or kitchen table or living room coffee table—anywhere you’ll need a smile. While you’re over there, pick up a bottle of Naturally Well’s elderberry syrup to give your immune system a big boost!

Can’t possibly imagine why anyone would want to sleep in when there is so much to discover at your Covington Farmers’ market! It would be a shame to miss the delish!

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

Healthy Living Local Events Shop Local

This Week at the Farmer’s Market by Charlene LeJeune

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Covington Farmers Market LogoHi, friends and a perfectly happy Tuesday to you! I see nothing but happy little suns showing on the weather forecast page for the rest of the week and I am thrilled to see them. It will be great to see how blue the sky can get and enjoy a great lunch at the same time. Kandi is sure to have pan seared salmon salad on a lovely bed of papaya noodles. It’s really good with a glass of jasmine tea. Or try one of Nanette’s fresh, raw salads such as Autumn Couscous made with cauliflower, pecans, cranberries and pumpkin seeds tossed in a ginger, green onion and maple vinaigrette. Wait! There’s more. Spicy tamales or pupusas from Rebecca go very well with her chips and salsa. Jeff is planning on smoking turkey legs along with pulled pork. Nuccio’s world famous muffalettas should not be missed; bring one home for supper. How about a piece of luscious coconut cake for dessert? Yummee! Frankie also has lemonade (blueberry, raspberry, mango) and boiled peanuts. And don’t forget your veggies!

This Saturday will be Ann & Jan’s 7th year as Covington Farmers Market organizers! Happy Anniversary! To celebrate we’ve ordered amazingly blue skies with a side dish of sunshine and gentle breezes. AND the air will be filled with the aroma of barbecue since Chompers BBQ smoker rig will be pulled up to the curb to cook and serve their delicious pulled pork, potato salad, and – everyone’s favorite – Mac N Cheese. So grab your coffee and enjoy the morning with us!

I know y’all were pretty bummed that Lola Deux’s truck broke down and they were unable to make it to the market last Saturday. Fortunately, our newest vendor, Simply Pure Juices, was able to fill in. Simply Pure offers cold pressed juices (no high pressure treatment here) that have been gently mixed and bottled by hand. The juices are unpasteurized with no additives to flavors such as Neutral Ground (apple, orange, grapefruit & kale) and Spanish Moss (cucumber, pear, apple, and lemon). There are several other flavors so check them out! Your body will thank you.

I tell you, we have some wonderful dishes out there on the tables at this market and every week I discover something new. Hot Tamale Mama has prepared lovely tamales in unique flavors such as, black bean & corn and eggplant & portabella mushroom. She also offers Bayou Stuffed Peppers, and Garden Lasagna – so creamy and delicious. Norma Jean makes an Artichoke & Valbreso Cheese quiche that even real men will adore. Bear Creek has a savory new potato leek hand pie that is Oh! So good! I know that many of you have enjoyed Buchimgae (Korean pancakes) because I see them floating around the market each week. Now, you can bring some home – premixed and just waiting for the fry pan. Dong has both quart and pint sizes.

Since autumn is settling in and we will soon be in the throes of winter, make sure you pick up some health insurance. Samantha’s Elderberry Syrup will help keep those nasty colds at bay while goodies like Sacred Earth’s Immune Booster bar and Kombucha Girls Spiced Tulsi with Echinacea bucha and my cultured veggies will add the friendly nutrients your body needs to stay healthy all winter long. Darned if they don’t taste great, too! A few aromatic herbs from Alton and Sandra to put on your windowsill or in a sunny spot will add a sparkling fresh taste to your meals. While you’re there, check out what they have for the winter garden.

No matter what your favorites are, I’m sure you’ll find an added bonus at the market. Kevin (Blood River Honey) will be back at the market this Saturday. He will be there all morning, so don’t everyone rush the table at once – leave a space for me! I’ve been rationing the last little bit of honey that I have. I love it on my Mauthe’s yogurt. So good! So let the day greet you with music and smiles, lots of good food and good friends. 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

Local Events Shop Local

This Week at the Farmer’s Market by Charlene LeJeune

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Oyster Mushrooms - Screaming Oaks Mushroom Farm - James Shoop

Oyster Mushrooms – Screaming Oaks Mushroom Farm – James Shoop

Hi, friends and Happy Tuesday! We’re already gearing up for tomorrow…this rain will be gone and the sun will be shining. It will be a day to get out and enjoy that sunshine and a great lunch. The grandkiddies have already decided what they will order. I will decide when I get there.

Music will usher in our Saturday morning with the contemporary folk tunes of Reed Alleman. So grab your coffee and spend a relaxing morning with us. Chef Robert Vasquez of Opal Basil on the Trace and Café Vive will delight us with a menu that he creates from the specials he buys from our market. With all the choices before him, I’m wondering where his creativity will take him.

Will he make crepes topped with fresh fruits like peaches and blueberries or even a scoop of Althee’s new low sugar Mulberry Jelly? Personally, I’d be just as happy with Mauthe’s yogurt or cream cheese topped with any or all of those. But, delicious as that is, it certainly doesn’t require the creativity for which Chef Vasquez is known. Perhaps he will choose eggplant (yes, we will have them this week) for his canvas, roasting them with carrots, tomatoes, zucchini, yellow squash, bell peppers, and onions for a quick and easy ratatouille. Maybe he’ll really be daring and surprise us!

We have a few new vendors at the market. First, on both Wednesdays and Saturdays, Sacred Earth makes meal replacement bars. Made with organic ingredients, these bars are gluten, dairy, soy, and nut free but definitely not taste free. They are delicious. Stop by and check them out. Next, we have Emmanuel Pig Farm featuring pasture raised pork. Their meat is aged for 7 days before being frozen.

Jessica of Two Kids Farm has homemade stevia extract along with an assortment of fresh veggies. Cucumber pickles decorated Norma Jean’s table for a little while before she sold out. She says she will also feature a different variation on lentil salad each week. While you’re over there, check out the gorgeous gladiolas from Alton and Sandra. I know a bouquet of glads make certainly make me glad! (OK, I’ll stop.)

Gina and I were discussing different ways her customers use her dressings, such as using Roasted Garlic and Tomato in a shrimp salad or drizzling Bleu Cheese over roasted veggies right before they’re done and back in the oven just long enough to let the cheese melt. Our discussion turned to how nice it would be to have Angel’s artichoke stuffing to use to stuff pork chops or chicken breast. Angel said she would be happy to take orders….hmmmmm…I’m thinking Angel’s stuffing, sandwiched between thick rounds of fried eggplant, finished with a “sauce” of Bleu Cheese dressing. And then, slice up a few of Nick’s heirloom tomatoes – so exquisitely simple. They need nothing else.

I’ve been babbling on and on and haven’t mentioned a third of the delights you’ll find at the Market. 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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August is National Peach Month

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August is National Peach MonthPeaches are a great source of beta carotene and vitamin C, supporting eye and skin health.  The high amount of fiber and potassium in peaches help kidney functions, and they are a rich source of antioxidants.  The lycopene and lutein in peaches may help to prevent macular degeneration and cancer, as well as decreasing the risk of heart disease.