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Healthy Living Local Events

Zumba with the Mayor Free Exercise Class This Sunday

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Registration is open for Zumba with the Mayor this Sunday, an up-beat and interactive multi-generational exercise dance class. This free class is open to all levels of experience and abilities – it’s about moving and having fun.

The City of Covington Mayor’s Council on Healthy Lifestyles teams up with Oschner and St. Tammany Health Systems to bring together five local instructors from the YMCA, Star Fitness, Bogue Falaya Fitness, Mandeville Sports Complex, Pelican Athletic Club and Francos. Five instructors, 90 minutes of cardio, core, and fun!

This event is free and open to the public. Due to COVID, attendance is limited. Click here to register for this event.

Learn more about the Mayor’s Council on Healthy Lifestyles on their Facebook page here.

Farmers Market Recipes

Farmers Market Recipe: Garlic Mashed Sweet Potato & Turnips

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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


  • 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!
Farmers Market Recipes Shop Local This Week at the Farmer's Market

Farmer’s Market Recipe: Mustard Greens & Shiitake Stir Fry

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

This is a quick and easy recipe, and a tasty way to get the amazing health benefits of fresh mustard greens! Mustard greens are low in calories yet high in fiber and many essential vitamins and minerals. In particular, they’re an excellent source of vitamins C and K. They are also high in antioxidants, and may have immune boosting and anti-cancer properties(1).

You can find mustards and other great greens in abundance at the Covington Farmers’ Market! Mix it up with some bok choy from Sam’s Sprouts for a milder flavor. Shiitake mushrooms from Screaming Oaks Farm adds an additional immune and nutritional boost. You can serve this dish by itself, or with some chicken from Crudo Farm or pork from Jubilee Farm.

Mustard Green & Shiitake Stir Fry


  • 1 Tbs sesame seeds
  • 1 Tbs toasted sesame oil
  • 1 bunch (about 7 cups) mustard greens, washed, de-stemmed & chopped
  • 1/2 lb of shiitake mushrooms from Screaming Oaks Mushroom Farm
  • 1/3 cup shredded carrot & radish each (Sam & Nick have some beautiful radishes!)
  • 1 Tbs minced fresh garlic
  • 2 tsp minced fresh ginger
  • 1 tsp dried chili flakes
  • 2 tsp rice wine vinegar
  • 2 tsp soy sauce
  • dash of course salt & sugar
  • 2 cups cooked jasmine rice

Cooking Instructions:

  1. Chinese cuisine suggests putting the mustard greens in boiling water with a little salt & oil for about 2 – 3 minutes to preserve its fresh green color. Strain in a colander and let sit aside.
  2. In a large skillet or wok, toast the sesame seeds over medium heat, stirring constantly until they are golden brown and crackling, about 2 minutes. Transfer to bowl and set aside uncovered.
  3. Add sesame oil to hot skillet & heat at medium-high. Stir in the mustard greens, and continue to stir about 1 – 2 minutes as greens cook down. Mix in mushrooms, garlic, ginger, chili flakes, rice wine vinegar, soy sauce, salt & sugar. Stir in for a few minutes longer. Remove from heat, mix in your toasted sesame seeds, and serve over steamed jasmine rice!
Farmers Market Recipes

Farmer’s Market Recipes: Summertime Grilled Corn Fiesta Kebab

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Time to break out the grill for these fresh and flavorful kebabs! Try add ons like shrimp, steak bits or portabella mushrooms – the possibilities are endless!

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

grilled corn 2   4 ears of corn, shucked & cut into 2 – 3 inch chunks
   1 large bell pepper, cut into 1 inch squares
   1 large onion, cut into 1 inch squares
   2 – 3 tablespoons of olive oil
   Coarse sea salt & fresh ground black pepper
   Fresh juice from 1 lime
   ¼ cup fresh chopped cilantro
   About 15  8-inch wooden grilling skewers

Soak skewers in water while you prepared the grill – heat to medium high.

Put your veggies on the skewers with the corn on the cob in the middle, alternate the bell peppers and onions on either side. Drizzle with the olive oil and sprinkle with salt and pepper.

Grill uncovered for about 10 to 15 minutes until tender, turning occasionally. Squeeze a little bit of the fresh lime juice on just towards the end.

When done, roll the kebabs in the rest of the fresh lime juice and cilantro. Enjoy!

Farmers Market Recipes

Farmer’s Market Recipe: Watermelon Basil Gazpacho

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A wonderful take on this favorite cool summer soup using watermelon!

Some might strain out this soup, but I prefer it chunky. The complimentary basil and mint is a must! Try it with local seasonal tomatoes and cucumber.

Inspired by fresh ingredients found at the Covington Farmer’s Market!

   1 medium watermelon, de-seeded & cubedWatermellon
   2 large heirloom tomatoes cubed, or 2 cups of small tomatoes halved
   1 large cucumber, peeled, de-seeded & cubed
   ¼ red onion, chopped
   3 medium garlic cloves, chopped
   ½ cup loosely packed fresh basil leaves
   ¼ cup loosely packed fresh mint leaves
   ½ cup extra virgin olive oil
   ¼ cup red wine vinegar
   ¼ cup fresh lime juice
   2-4 cups of filtered water
   1 teaspoon ground chili flakes
   course sea salt & fresh ground black pepper
   Extra virgin olive oil for garnish
   Basil sprigs for garnish

Blend all except garnish in a blender or food processor, or chop and mix well. Refrigerate for at least 3 hours, best overnight.

Add any more salt and pepper to taste. Garnish with olive oil drizzle and fresh basil sprigs. Enjoy!

Local Events

Down Dogs & Drafts At Covington Brewhouse

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The weather is cooler and the Yoga is on!  Liz Bragdon and the great folks at Covington Brewhouse invite you to Down Dogs & Drafts on Sunday, September 25, 2016 – Gospel Soul Music Edition.  Stretch the old week away and welcome the new surrounded by friends, kegs, and the charm of Downtown Covington.  Sweat, find your Warrior, rediscover your balance, embrace your Down Dog and drop into some delicious moments of inner peace to the spirit-stirring, soul-shaking sounds of old school Gospel music.  In addition to your favorite Brewhouse brews,  you’ll also enjoy Kombucha Girl Living Beverages water kefir on tap.  Drink it up straight or mix with your favorite beer.  The Yoga Class is 11 a.m. – 12 noon, drinking is from noon to close.
Tickets are $12, and includes the class and two beers.  This event is limited to twenty five people, so pre-purchasing is strongly recommended.  You can pick up tickets at the Tasting Room or call Erin at 985-893-2884.
The weather is still very warm to hot (but not as bad as July!), so you’ll want to dress cool, maybe bring a small towel to wipe off and a larger one to cushion your body for savasana.  Water bottles are a must.  The Brewhouse has plenty of water on tap to replenish you if you run dry.  DDD is the final Sunday of the month – if you can’t make this one, we’ll see you soon!

covington brewhouse down dogs & drafts

Healthy Living

Save $25 Off Initial Consultation With Life Somatics Through June

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Eliminate Pain, Manage Stress, Improve Posture

“Try one session and compare it to your current strategy.  I will teach you how to move out of pain with simple homework moves.”  – Danny Burke, Certified Hanna Somatic Educator

Call Now to save $25 off initial consultation! This offer is good through 6/30.   Phone:  504-915-7200

somatics ad 3-4-16 - Copy

Healthy Living Shop Local

Our Place Studio Offers Seasonal Detox Body Therapy Services

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OP Seasonal Detox 2016 pdf-page-001 (2)Organic Hungarian Moor Mud Body Wrap * 90-minute Treatment * $120

Think of Moor mud as a plant extract not from just one plant, but hundreds that reflect the environment of earth 10,000 years ago, without present day pollution. Its uncanny ability to heal, nourish and detoxify has been observed by people for millennia and used scientifically in European Spas for well over a century. This service includes moor mud treatment, as well as light scalp massage with lavender and post-treatment oil application. Call 985-875-1182 for details/to book your appointment.

Cupping Massage & Aromatherapy Foot Reflexology * 60 minute Treatment * $70

Cupping was developed thousands of years ago and though the techniques have modernized, the original philosophy remains the same. Cupping involves placing glass, bamboo or plastic jars on the skin and creating a vacuum by suctioning out the air. The underlying tissue is raised, or sucked, partway into the cup. The purpose of cupping is to enhance circulation, help relieve pain, remove “heat” and pull out the toxins that linger in your body’s tissues. This treatment includes 30 minutes of cupping massage for the back and 30 minutes of foot reflexology with peppermint essential oil. 985-875-1182

General Healthy Living Local Events

Valentine’s and Seasonal Specials at Our Place Studio

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VD singles 2016-page-001

Our Place Studio has three specials for February:  Seasonal Detox and two Valentine’s Specials.
The first is a Couple’s Massage, with complimentary glass of wine and chocolate ($140).  The second is a Massage Gift Certificate Special,  purchase a GC for a 60 or 90 minute massage and get your choice of one of two gifts: 3-pack of our homemade aromatherapy spritzers or a month of free yoga, pilates mat, tai chi & franklin method classes.

VD couples 2016 pdf-page-001

Healthy Living Local Events Shop Local

“Shimmy & Soar” Belly Dance & Aerial Yoga at Our Place Studio Saturday

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Grab your favorite girlfriends for an evening of Belly Dancing and Aerial fun! Learn to shimmy & shake what you got with Belly Dance Teacher Amanda Monjure – sweet ‘n sassy hip scarves provided! Let your inner circus acrobat out to float and fly with Aerial Yoga Teacher Liz Bragdon. There will be wine, of course, who could forget the wine? And to keep that healthy energy flowing, our sweet friends at Live Fit are providing delicious smoothies and wraps. Our Place Studio, 338 N. Vermont Street. Shimmy & Soar takes place from 6:30 p.m. to 8:30 p.m. on Saturday, December 5, 2015. $25 per person or book with a friend and pay $22 per person, limited to twelve participants. To reserve your spot, call 985-778-3448 or 985-373-2938.

Our Place Studio is located at 338 N. Vermont St. Visit online at & find them on Facebook: Our Place Studio * Downtown Covington

op shimmy & soar (3)

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

This Week at the Covington Farmer’s Market

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Wed Farmers Market signby Charlene LeJeune

I’m a little early today, friends, but I didn’t think you’d mind. I hope you’re having a happy happy Tuesday! We’re getting set up for an even happier Wednesday at the Covington Farmers’ Market. Lots of great music from the gazebo for ya and plenty of delicious food from which to choose. Unfortunately, Chomper’s BBQ will not be at the market today but will return with their wonderful pulled pork next week. No worries, though Kandy will have lots of crunchy egg rolls and those amazing shrimp and cream cheese rolls along with gorgeous salads. Or indulge in Nanette’s old-fashioned vegetable soup and tuna salad wraps. You’ll need your veggies from Mr. Houston and Eddie and honey from Earl. Dessert from Frankie can take many forms; she is preparing peach cobbler, cherry tarts, apple puff pastry turnovers and more. You won’t smell apple or cherry in Richards hand crafted soaps but he has lots of sweet scents. There now. Shopping done.

LOLA Deux, LOLA Restaurant's food truck will be at the Covington Farmer's Market Saturday

LOLA Deux, LOLA Restaurant’s food truck will be at the Covington Farmer’s Market Saturday

Saturday will soon arrive bringing more of this glorious weather. Tents will spring from the ground with all manner of goodness. From the gazebo, will come the impressive tunes of Tom Marron, the Lola Deux Food Truck will pull up to the curb on Columbia Street with those amazing Parmesan White Truffle French Fries and all will be right with the world.

We have so much goodness under those tents and more to come in the weeks ahead. Alton and Sandra’s tables are loaded with new plant starts for your garden – pak choi, kale, Chinese cabbage, broccoli, cauliflower, borage, mizuna and lots of aromatic herbs. That doesn’t include the bounty on the produce tables. Mr Houston has several varieties of pumpkin and squash. Greg also has pumpkins and persimmons. Try adding chunks of pumpkin to your next pot of chili for extraordinary flavor. Natalie offers a large crop of bell peppers, cucumbers, squash, and the large purple eggplant (and she’s been hinting at strawberries).

PatatesNick’s sweet potatoes are keeping company with lovely mini eggplants (perfect for roasting), red and green okra, his delicious braising mix and lots of heirloom peppers. J.R.’s tables are bursting with green eggplant, persimmons, yellow squash, green beans, green onions, and tomatoes. Eddie has curly leaf kale, bok choi, okra, and hot peppers. Nancy’s beautiful bouquets of lilies, sunflowers, zinnias are smiling all over John’s tat soi , kale, and radishes. (They may not add nutrition, but they certainly add happiness.) John also has cabbage leaves and broccoli leaves which are as tasty as any green and can be eaten in a salad or braised.

Ooops! I almost forgot to mention our new vendor, LA Gourmet. These guys have worked with the food banks in our area and are branching out to bring us locally grown grains, beans, and legumes. I bought a few things to try out, such as Indian corn grits and Lady Cream Peas. The grits are wonderful. I cooked them in the old fashioned way (you know, on the stove, not in the microwave.) They were oh so very creamy with a flavor that you can NOT find in plain white grits. Right now, my sister and I are dining on the Lady Cream peas. They don’t really get as creamy as red beans but hold their shape while delivering incredible taste. Check ‘em out. They also have red beans, black eyed peas, baby limas, long grain rice, and much more.

There’s so much more here – mushrooms, salad sprouts, jams and jellies, kombucha, water kefir, coconut water, scrumptious stuffed artichokes, hot & spicy beef jerky, sweet treats – 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

Healthy Living Local Events Shop Local

Take Your Yoga Off the Mat & Into the Air with Our Place Studio – Downtown Covington

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by Liz Bragdon, Our Place Studio Yoga & Movement Instructor

aerialyogaWhat’s Aerial Yoga? Think mini-Cirque du Soleil meets Yoga off-the-mat! Think poses that fly, poses that float, poses that find their form in mindful suspension, a push and pull between body and fabric in a myriad of configurations. It’s an exhilarating, challenging, freeing experience for the body, mind and spirit – a dance between your body, the fabric, earth, and air!

Aerial Yoga developed out of the practice of Aerial Dance – a performing arts discipline most people associate with the acrobatic, mesmerizing aerial shows of Cirque du Soleil. However, you do not need to be an acrobat or climb a silk fixed high above a stage in order to practice Aerial Yoga. Aerial Yoga is practiced with a fabric or “silk” hammock suspended a few feet off the ground. A typical class will begin with a traditional yoga warm-up, then move into poses utilizing the hammock, building from grounded/half-grounded poses, to poses in the air and inverted suspensions and then ending with a floating savasana (resting pose). The hammock provides extra support for the body in certain poses, as well as lots of variation and challenge. Expect to have your upper body, core, and overall whole-body strength, flexibility, and balance integration taken to a new level. A class is at once invigorating, relaxing, with inverted suspensions that provide decompression for the spine and joints, challenging, and fun!

Liz Bragdon will be opening her Aerial Yoga classes to the public the 3rd week of September at Our Place Studio. Liz has been practicing Yoga for 26 years and teaching for 12 years. She completed the Aircat Aerial Yoga Level 1 Teacher Training in July. Learn more about Our Place Studio at or

Farmers Market Recipes

Farmer’s Market Recipe: Eggplant Okra Creole

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

Seared eggplant and corn add a twist to this classic creole okra dish – grab them all fresh at the farmer’s market!

  • 1 bunch of small eggplants, cubed with skins
  • extra virgin olive oil
  • Salt & pepper
  • 1 pint of okra, sliced in ¼ in rounds
  • 4 creole tomatoes, or pint of cherry tom., chopped
  • 1 ear of corn, shucked
  • ¼ cup celery, chopped
  • 1 bay leaf
  • ½ cup or more vegetable broth
  • ½ large onion, chopped
  • 2 toes of garlic, minced
  • 2 tsp each dried basil, parsley, sea salt
  • 1 tsp (or more to taste) cayenne pepper


Put the cubed eggplant in a colander and sprinkle heavily with salt. Allow to drain for at least 30 min. Strain slightly, rinse and pat dry.

Meanwhile, in a medium soup pot, add the okra, tomatoes, corn, celery & bay leaf to a ½ cup of broth and cook covered on medium low.

In a large sauce pan, heat 2 tbs of oil. Add in the eggplant slowly and sear to a golden brown on all sides.

Add in the onions, garlic & spices. Cover and let cook for a few minutes.

Add this to the okra and tomatoes in the soup pot. Raise the temperature to medium and cover, Cook for about 10 more minutes.

A little more broth may need to be added. Can be served by itself or over rice. Enjoy!

Farmers Market Recipes Healthy Living Shop Local This Week at the Farmer's Market

Farmer’s Market Recipe: Pasta Primavera with Garden Herbs

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


Pasta-Prima-Vera-300x2251 lb. Mixed Summer Squash

Green Onion

1/2 onion, chopped

6 toes garlic, minced

1 tbsp. herbed olive oil

1 tbsp. butter

1 tbsp. vinegar

salt, ground pepper, cayenne (to taste)

rosemary, parsley, basil (to taste)

1/2 lb. of your favorite pasta

cheese to top (optional)


Start by heating up some water for the pasta. When the water comes to a boil, cook the pasta. In a separate pan, melt some butter. Cook the onion and garlic until translucent, then add the rest of the vegetables, oil, vinegar and spices. Stir and cook just until the veggies begin to soften. Add the cooked pasta and the minced herbs, stir again and cover to let steam a moment. Top with parmesan, feta, etc. and serve.

There are plenty of greens available for a spring salad (see last week’s recipe!) and great choices for home-baked bread from 7 Grain and Windfield Farms.

Farmers Market Recipes Healthy Living Shop Local This Week at the Farmer's Market

Farmer’s Market Recipe: Watermelon Fruit Salad (with fruit bowl!)

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Inspired by fresh seasonal ingredients found at the Covington Farmer’s Market

This is a simple Southern favorite that is sure to be a hit during the hot summer months!

Watermelon Fruit Salad1 medium watermelon
1 pint fresh blueberries
1 pint fresh blackberries
¼ cup fresh mint
5 tbs fresh lime juice
2 tbs course sea salt
1 tbs local honey

Chop the mint into ribbons and mix with the lime juice, salt and honey in a jar. Seal and place in the refrigerator.

Cut the watermelon in half lengthwise and scoop out the red meat with a large spoon. You will be using one of the halves as your fruit bowl, continue to scoop that half well into the white rind. You may want to cut a small sliver off the bottom side of your bowl for it to stay flat.

Cube the watermelon meat (or ball with an ice cream scoop) and place into another large bowl. Add in the blueberries, blackberries and the mint-lime marinating in the fridge. Mix well. Put your watermelon fruit salad in your watermelon bowl, and serve garnished with a fresh mint sprig. Best enjoyed fresh!

Healthy Living

June is Great Outdoors Month. Get Outside!

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greatoutdoorsmonthWe are still a few weeks away until the Summer Solstice, but summer has already started for many folks. Celebrate Great Outdoors Month by visiting one of Covington’s many parks and recreational areas. Visit the City of Covington’s website for more information:

Brooks’ Bike Shop is located on the Trace in downtown Covington.  Be sure to stop in for all of your biking needs.  Take a ride down the St. Tammany Trace, or learn more about the Covington Bicycle Club!

Farmers Market Recipes Healthy Living This Week at the Farmer's Market

Farmer’s Market Recipe: Chicken, Chanterelle & Artichoke Casserole

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


photo credit Suvi Korhonen --

photo credit Suvi Korhonen —

¼ lb. Chanterelles, quartered

¼ lb. Artichoke, chopped

¼ lb. Chicken

¼ cup chicken broth

¼ cup heavy cream

½ package pasta

2 tbs minced parsley

salt and pepper to taste

2-3 tbs olive oil

½ cup crumbled goat cheese


Preheat oven to 350 degrees. Cook off the chicken with a little olive oil for about 15 minutes. You may also prepare your pasta at this time. If using fresh pasta, skip this step as it will cook in the casserole. Allow to cool when done, save any liquid from the chicken for the casserole.

Drizzle olive oil in a large casserole pan, enough to cover the bottom. Place the onions and chanterelles on the bottom and sprinkle with minced parsley. Chop up the chicken, mix with the pasta and artichoke. Add to the pan with any reserved liquid. Mix the broth and cream, adding to the mixture, filling the pan about ¾ full. Top with the crumbled goat cheese. Bake 30 minutes covered, then brown an additional 10 minutes uncovered.

Farmers Market Recipes Healthy Living This Week at the Farmer's Market

Farmer’s Market Recipes: Veggies Patties with Homemade Tzatziki Sauce

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

Summer Squash from

Summer Squash from

Squash and Zucchini Patties
1 yellow squash, shredded
1 zucchini, shredded
small bunch parsley, chopped
2-3 cloves garlic, minced
1/2 medium onion, chopped
1/2 bell pepper, chopped
1/2 cup water
1/2 cup whole wheat flour or substitute
Salt & pepper seasoning to taste

Tzatziki Sauce
1 cup Greek yogurt
1/2 large cucumber, chopped

Tim's Home-made Tzatziki

Tim’s Home-made Tzatziki

2-3 cloves garlic, minced
Fresh mint to taste (3-5 leaves) chopped
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp cayenne
salt to taste
juice and pulp from 1 lemon
juice and pulp from 1 lime
feta cheese (garnish)

Make the Tzatiki first.  Chop all of your elements that need to be chopped fine and throw them into the mixing bowl with the cup of yogurt.  Add your spices, mint and citrus juice, whip vigorously, and chill.

Now for the patties.  Chop all of the vegetables finely and throw them into a mixing bowl.  Add any herbs and spices at this time.  Some excellent choices are basil, oregano, paprika, cayenne, salt and turmeric.  Mix in the 1/4 cup of flour and stir.  As the mixture begins to thicken, add water as necessary, and/or more flour.  Once the mixture can be formed into patties, saute them up and serve topped with the chilled tzatziki sauce, feta cheese and a fresh sprig of mint. Enjoy!

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

Farmers Market Recipes Healthy Living This Week at the Farmer's Market

Farmer’s Market Recipe: Quick Kale Recipe from Slice of Heaven Farm

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kaledishA quick kale recipe for you: 1 bunch kale (any varietal) de-stemmed and chopped, sautéed in olive oil and minced garlic with a splash of balsamic vinegar for 5 minutes. A side dish for two!

Kale, as with broccoli and other brassicas, contains sulforaphane, a chemical with potent anti-cancer properties. – Marieta at Slice of Heaven Farm