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This Week at the Farmer's Market

This Week at the Farmer’s Market

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

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

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

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

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

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

All in all, there is so much to enjoy! We hope you will join us!

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

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

Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market

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Is that a chill in the air, my friends? Not really but it is August and before you know it Thanksgiving will be here. I jest, of course, but only a little. Still, I’m looking forward to a lovely day at the market tomorrow. Where to start? Start with your eggs, Double K no less. Or maybe some Double K figs. Did you know you can grill them? Yup. Slice ‘em up and pop ‘em on the grill. Hopefully you picked up some goat cheese from Huckleberry Fred’s on Saturday (if not, make a note for this week) cause it seems nothing goes better with figs than goat cheese.

A lovely shredded cabbage salad with shrimp from Kandy makes a refreshingly light but surprisingly filling lunch. Or maybe you prefer some of her incredibly delicious cream cheese shrimp rolls. Yeah, those always bring a smile to my lips, too. A glass of jasmine tea along with that will just have you singing for joy! Why not try something different from Bhakti Farms? Avocado, carrots, Sam’s Sprouts, veganaise and a bit of Johnny’s Cajun Seasoning all get together between 2 pieces of Dave’s killer bread to make The Veggie Sandwich. They’re serving Berry Hibiscus iced tea to quench your thirst.

Abeer is preparing her fabulous Ouzi for tomorrow. For those not in the know, Ouzi is filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts aannd, she has BAKLAVA! Surely, you won’t be passing up one of Carroll’s lovely dessert waffles, right? Even if you don’t have it for lunch, it’ll be wonderful around 3 pm when those cravings start to hit. Not in the mood for sweet, try some of Allison’s wasabi green beans or her trail mix to get you through the afternoon.

We will be treated this Saturday to the lovely vocals of Destiny Manzella darting from the gazebo. It just makes you want to grab your coffee from the pavilion and enjoy a stroll around the market, maybe pick up one of Meme’s delicious veggie pancakes along the way.

You may have heard last Saturday that we had to say a sad farewell to one of our beloved vendors. A market icon for the last 20 years, Henry Mauthe, passed away. He enjoyed coming out to the market and sitting with his grandkids while they sell and visiting with his market family. Yes, Jan, you’re right! They don’t make them like him anymore.

We really have an abundance of peppers at our market and the easiest way I know of to stuff them is with goat cheese. Huckleberry Fred has a delightful assortment of cheese blends and one of them is just right for your peppers. While the smaller, banana type peppers seem like they would be harder to stuff, it’s well worth the work. That reminds me, better get some to go with your figs. Surprisingly goat cheese also pairs very well with grilled peaches. Who knew? Better make a stop at Clecklers, too!

Actually we have an abundance of summer veggies and sometimes I’m at a loss as to how to vary the ways I cook them. I recently came across a zucchini recipe prepared by the hospital cafeteria at St. Tammany. They called it grilled zucchini and rosemary but I suspect it was roasted. It was a very simple dish of halved zucchini, buttered, salted and sprinkled with chopped rosemary, then roasted at 400 for about 20-25 mins. Delicious! I know there’s plenty of zucchini out there I think this would still be great with any squash (got lots of that, too).

We have a particularly unique assortment of jams and jellies from both Althee and Stacey. You’ll find flavors like Althee’s Monkey Butter, Tomato Jam, and Kumquat Marmalade to Stacey’s Apple Pie Jam, Crawfish Pepper Jelly, Carrot Cake Jam. And for a limited time, Greg will have persimmon jam! Think of the amazing toast that will make.

If you missed Happy Flour last Saturday, don’t miss them this week. They are back with waffles and Cinnamon Morning Buns AND Muffaletta Sourdough —a luscious sourdough with the olive salad already inside! I know! And Jennifer, at Bear Creek Road, is back this week with Italian herb and cheese bread. Mmmmm. Picture this (smell-a-vision if you can)…a slice of either bread, warmed, and dipped into a lovely, fruity olive oil. Yeah! I think that might cure just about anything. Jennifer is also planning to bake peach and blueberry pies, plum and Brie cheese tarts, and lemon ice box pies.

Sooooo….What will you be doing on Saturday morning? If you’re smart, you’ll meet us at the market and enjoy a lovely morning!

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

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

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

This Week at the Farmer’s Market

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It’s been a bit steamy these past few weeks but this too shall pass. After all, we are halfway through the year already. The breeze under the pavilion makes it a very pleasant visit and the Farmers’ Market special musicians will serenade while you shop. Drop your knives off to be sharpened with Ben while you see to getting lunch. Kristen has Celeste figs and (always) eggs. I wonder if Kristen lets those hens run free under the fig trees, feasting and cackling (the hens, not Kristen) and getting their fill of the overripe figs on the ground. Speaking of goodness, Kandy’s shrimp and cream cheese rolls are always a treat for lunch but don’t forget to bring home one of her fabulous salads for lunch tomorrow or a light, easy dinner. If you haven’t tried one yet, Johnny’s “bowls” make for a tremendous lunch. Picture it, stir-fried veggies over basmati rice with Thai peanut or Sesame Ginger sauce (Bhakti Bowl) or tomato paste, chickpea, & curry spice blend (Curry Bowl). Any way you try it, it’s a tasty repast.

Abeer is preparing Chicken Noodle Soup for tomorrow which you may think is a little too warm for this time of year—that is, unless you are working in a refrigerated container they call an office. She’s also fixed her famous Ouzi and Muhjadara. Dessert may never be the same thanks to our new Wednesday vendor, Carrol Goodenuff. Her puff pastry waffles are topped with a creamy custard, fresh strawberries (or seasonal fruit), and homemade whipped cream—WOW!! You may need an extra to bring home for your sweetie or the kids (whoever gets it first) or, better yet, SUPPER! Oh! Do’t forget to pick up your knives.

Michaela Lauer is in the gazebo this Saturday morning delighting us with bright and lively tunes. Soooo, grab your coffee, grab your Meme’s veggie pancake, Happy Flour waffle, Bear Creek Road bagel sandwich and make your way around the market.

Our fabulous produce vendors bring us tasty veggies each week — cucuzza, eggplant, peppers, butternut squash, cucumbers, zucchini, yellow or white squash, okra, tomatoes, and more. Now you may be wondering what a cucuzza (googootz) is. Well, it is that long, long green tube-shaped squash on Vince’s table that you’ve been wondering about. So, figuring you had no more idea what to do with this thing than I did, I found a recipe—Giambotta with Cucuzza & other Summer Vegetables. Fortunately, most of these ingredients (full recipe at the bottom of the newsletter) are found on market tables. Basically, you’ll season the chicken thighs with kosher salt & pepper (I’ll bet some of Johnny’s Seasoning would really liven this dish), and brown them in some olive oil in the largest Dutch oven you have. About 5 minutes on each side. Remove from the pot and set aside.

Then brown the sausage pieces in a little more olive oil. Remove and transfer to the bowl with the chicken. Pretty easy so far, huh? Add some more olive oil to the pot and throw in all of the vegetables and sprinkle with about 1-2 tablespoons of KOSHER salt (not table salt). Cook about 8 minutes until vegetables are softening. Back into the pot with the vegetables goes the chichen and sausage and add the stock or wine with the fresh rosemary sprigs. Bring to a boil; then to a simmer for about 30-40 minutes. This sounds like the kind of stew that tastes even better the longer you let it sit. It sounds quite tasty as is. I wonder if you could substitute alligator, crawfish, or shrimp sausage (Bulldog Boudin) or Green Onion sausage(Jubilee Farms) or even some alligator meat (Angry Gator).

It is the time of year for amazing fruit and our market has a smorgasbord. You’ll find watermelon, incredible peaches, perhaps some blueberries still, and definitely figs! With a good balsamic vinegar and some fresh figs or fig preserves (check with Althee) you can make an amazing glaze for your grilled chicken (Credo Farms), roasted duck breast (Ross), grilled gator (Angry Gator) or an assortment of grilled veggies. Start by pouring a cup of balsamic vinegar into a saucepan and 1 Tbsp of crushed & chopped figs (or fig preserves.) Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes. You’ll want to occasionally stir this until it’s reduced by half and lightly coats the back of a spoon. Voila! Glaze!

Now picture this…fresh figs, sliced, then topped with a dollop or Huckleberry Fred’s goat cheese or Mauthe’s cottage cheese, or a slice of one of Happy Flour or Bear Creek’s wonderful breads. Drizzle with your fantastic new, homemade balsamic glaze. With Six Acres China Rose Radish microgreens as a topping, you are officially a gourmet chef.

Hope, of Credo Farms, says that she is now able to be at the market every week so you don’t have to try and guess when she will be there. I have news that Abeer and all her flavorful Mediterranean foods will be there this Saturday and I hope you will be too! See ya there!

Lots of love

Charlene LeJeune

Abundant Life Kitchen

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

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Giambotta with Cucuzza & other Summer Vegetables

Giambotta with Cucuzza. Photo from staceysnacksonline.com

1 cucuzza, peeled and cut into 1″ chunks

1 medium green zucchini, sliced into rounds (leave skin on)

3 small Italian skinny eggplants, cut into chunks (leave skin on)

1 red onion, chopped

1 yellow onion, chopped

3 large cloves garlic, chopped

2 plum tomatoes, cut into chunks You can probably use a handful of cherry tomatoes or 2 med Creole or other large tomato. I would remove the seeds from the large tomatoes

1 red pepper, cut into 1″ pieces

2 good quality Italian sausages, sliced (optional, but do it)

6 boneless chicken thighs (optional, but do it)

1 cup of chicken stock or white wine

kosher salt & pepper

2 sprigs of fresh rosemary

Season the chicken thighs (with or without skin is fine) with kosher salt & pepper, and brown them in some olive oil in the largest Dutch oven you have. About 5 minutes on each side. Remove from the pot and set aside.

Add the sausage pieces and a little more olive oil and cook a minute or two until the pink is out of the meat. Remove and transfer to the bowl with the chicken.

Add some more olive oil to the pot and throw in all of the vegetables and sprinkle with about 1-2 tablespoons of KOSHER salt (not table salt). Cook about 8 minutes until vegetables are softening.

Add the sausage and chicken back into the pot with the vegetables and add the stock or wine with the fresh rosemary sprigs. Bring to a boil and then bring down to a simmer for about 30-40 minutes until the meat is cooked through.

Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market

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

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

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

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

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

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

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

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

Lots of love

Charlene LeJeune

Abundant Life Kitchen

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

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Live Music Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market

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We are gearing up for another lovely market Wednesday. Bhakti Farms says they will be there tomorrow and apologizes for the gaps in their appearances. Caroline & Johnny will be there to grill you up a fabulous burger (mushroom or black bean & beet). Or, if you’ve no time to wait, just grab their delicious veggie sandwich or potato salad and some protein balls (mmmm mmmm). Kandy has her amazing salads all prepared for you —that lemongrass chicken & noodle is sooo delicious! Plus, she always has those incredible shrimp and cream cheese rolls — oh yeah! Abeer is back and she is cooking up Mujadara – a wonderful dish of rice and lentils topped with crispy onions! Eggplant moussaka and tzatziki and baklava too!

I had some knives sharpened last week. Ben really did a great job and I’m hoping he’ll have the scissors sharpener this week. Nice and sharp, that’s how I like ‘em. I really can’t stand cutting with a dull knife; it makes the task much harder. You can also find Jerry’s raw, organic honey on Kandy’s table. Last week, there was creamed cinnamon honey! Well, I’m not going to promise veggies. It seems our wires got crossed last week but I am hopeful to see them this week. However, you can always count on Kristen and the Double K hens to supply you with beautiful eggs!!

Saturday morning will be hoppin’ with the mighty tunes of the Abita Stumps poppin’ out from the gazebo like fireworks. So grab a cuppa joe from the coffee pavilion and head on over to Meme’s for one of her fabulously delicious veggie pancakes. If you’re not into veggie pancakes, sourdough waffles may hit the spot —and the spot to be is at Happy Flour! In true market fashion, and not to be outdone, Bear Creek Road will have some delightful breakfast sandwiches and Norma Jean’s enchilada pie and quiche slices are phenomenal! You may even catch a glimpse of Mr. Houston. No, he’s not back at the market but he does come out to see us once in a while.

Great balls of fire! It’s the 4th of July weekend and I’m sure many of you have plans to be outdoors, chillin’ and grillin’ and dodging raindrops but you have to expect that in SE Louisiana. But the Covington Farmers’ Market still opens and BBQ pits still fire up and people still celebrate! Lots of goodness around to stick on those grills, like tomatoes (yeah, really), peaches (uh huh), mushrooms (yum), squash & eggplant (of course) and corn on the cob (which Vince will have for the next two weeks). Personally, I would save the blueberries and watermelon (yes, we have ‘em!) and plums for a lovely cool treat to enjoy while you’re waiting for the food to cook.

Aaah the sausages from Jubilee Farms! Green Onion, Italian, Cajun, that’s what BBQ heaven is made of! Paul & Liz also have other grillin’ favorites like ground meat for burgers, pork ribs, pork chops, etc. And now, Gina & Andy have sausage —alligator, shrimp, and crawfish! Whaaaat! Oh, yeah! Bhakti Farms has our vegans covered with a black bean & beet burger—soooo delish! Mr. Two is well known for the gorgeous shrimp he sells.

A pie or cobbler from Althee will put smiles on lots of faces. One of Amanda’s fruity popsicles is a tasty treat on a warm summer day. Her juices are cool and refreshing as well. Pick up a few festive cookies from Vincent & Mauricio. The kids’ll love ‘em! A bottle of Sam’s Farmer’s Cocktail Sam juices adds a much needed kick to get you through the day.

You can’t possibly want to sleep in on this 4th of July Saturday (OK, technically the 3rd)!! Where would you get the fixins’ for a truly fantastic celebration! Lotsa goodness here at the Covington Farmers’ Market. See ya there!

Lots of love

Charlene LeJeune

Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

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

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

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

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

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

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

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

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

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

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

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

Shop Local This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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

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

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

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

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

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

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

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

Live Music Local Events Shop Local This Week at the Farmer's Market

This Week at the Farmer’s Market

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March 31, 2021

What a lovely day outside, my friends. Now, I don’t care what the weather says I’’m believing for sunny skies —or at least dry ones—or tomorrow. So, come on out and help us bid goodbye to March and hello to April! Abeer is preparing that fabulous Mediterranean dish, Ouzi, for tomorrow — a delightful pastry filled with rice, ground beef, peas, carrots, almonds and pine nuts! Tsatziki, hummus, and Baba Ghanoush will also be on her table. Bring your knives and scissors for David to sharpen and while you wait, sharpen your taste buds on one of Jerome’s amazing crepes and chocolate cake.

A scrumptious array of vegetarian burgers and goodies are waiting to astound you at Bhakti Farms. Stop by Mignon’s to find her latest tonics and Jun. She always has something tasty and loaded with health benefits. One of Kandy’s delicious salads or spring rolls is always a great choice and, of course, a glass of calming jasmine tea. But, if you want decadence, go for the shrimp and cream cheese rolls. Remember to pick up your Double K eggs (it is Easter week, after all) and some of Jerry’s sweet honey. Fingers crossed that we’ll be seeing Eddie and some wonderful veggies in the next few weeks.

Manuel’s Hot Tamales will be firing up the gazebo this Easter Saturday and before you know it their music will fill the market. So grab a hot coffee or cold tea from the pavilion and get shoppin’!

Have you started on your garden yet? Well, no worries, Alton has lots of starter plants all ready for you — tomato, mirliton, herbs — with more coming as the weeks go by. Now that you have your veggie plants sorted, what about the front garden…the patio…the backyard? Maiden hair fern, stag horn fern, and beautiful bougainvillea can be found at Ms. Betty’s. And just down the “road” in either direction, you’ll find amazing plants at Trudy’s and Dennis’. Beautify your home inside and out!

Our artisan bakers have some wonderful things in store for you. Jennifer at Bear Creek Road will have Italian Easter Bread—gorgeous little rounds, similar in appearance to king cakes, with a colored egg in the center. Casatiella, a bread made with salami and gruyere cheese, and Easter French macaroons and Jewish Challah loaves will also be available.

Scottish shortbread cookies and decorated sugar cookies will be the stars at Happy Flour. Patrick tells me he and Madeleine are also creating a black garlic and black sesame sourdough bread that will accompany any Easter meal. And don’t forget to check out the cartoon character parade of sugar cookies that Vincent and Mauricio create!

Veggies galore fill the grounds — cabbages, cauliflower, sweet potatoes, broccolini flowers, pea shoots, microgreens, sprouts, salad mixes, Brussels sprouts, not to mention strawberries and satsumas. And that’s not all you’ll find. There’s raw honey, kombucha, fresh juices, kefir, milk, goat cheeses, cheesecake, and more. So whether you’re celebrating the Resurrection or the Easter Bunny, the place to be is here at our Covington Farmers’ Market! 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

Farmer’s Market Recipe: Tried & True Customizable Herb Pesto

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

Pesto isn’t just about basil and pine nuts, although the classic combo is a favorite for a reason. Truth is, you can use just about any herbs or greens, or a combination of complimentary herbs, to make your own custom pesto for pastas, pizza and more!

Ingredients:

  • 6 cups fresh herbs and/or greens – our favorite combo is 3 cups basil, 2 cups spinach & 1cup arugula
  • ¼ cup nuts – such as pine nuts, walnuts, almonds, etc
  • 1 tsp each kosher sea salt & fresh ground black pepper
sweet-basil-plant
  • 2 cloves garlic, peeled
  • 2 Tbl lemon juice
  • ½ cup low flavor oil, plus
  • ½ cup grated parmesan

Directions:

I like to blanch my herbs like basil to preserve its bright color. Just set a pot of water to boil and either hold basil by its stem or put in a metal colander – dunk in boiling water a few times, no longer than a second at a time, just until fragrant. Let cool and dry in a colander on paper towels.

Add all ingredients to a food processor and puree until smooth. Adjust oil, salt and pepper to taste and consistency as needed! Enjoy!

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Farmers Market Recipes

Farmers Market Recipe: Slime-Free Okra Creole

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I, like many people, was immediately thrown off okra the first time I tried it. It was stewed, maybe even from a can, and the slimy consistency made me want to gag. For years I put off okra as one of those “gross” vegetables – until I happened upon pickled okra (probably in a Bloody Mary). I never knew okra could be so delicious! Crisp skin, little flavor seed bombs – I was hooked. And I wondered, how could I make an okra dish taste this good?

So I tried, recipe after recipe. Some said the acidity of tomatoes will cut down the slime, others swear that you need lemon juice to do the trick. I have found a splash of apple cider vinegar to be the secret to a truly slime-free okra dish. Finishing off in the oven gives a nice crisp texture and helps to cut back the acidic bite. You might add a bit of honey, too. We just add a couple spicy peppers, such as cayenne or tabasco. PS, this is a great recipe to pull out the cast-iron skillet!

Day’s harvest at Sam’s Sprouts

Okra is all the rage at the Covington Farmers Market these days! Check out this bountiful harvest from Sam’s Sprouts!

Ingredients:

high-heat cooking oil
1-2 # fresh okra, sliced 1/4 inch, tops removed
1/2 medium yellow onion, rough chop
2 – 3 medium creole tomatoes, diced
2 – 3 cloves garlic, minced
2 Tbs fresh basil, chopped
2 tsp dried oregano
2 tsp dark chili powder
2 tsp paprika
1 Tbs apple cider vinegar (Braggs is awesome)
Juice of 1/2 lemon, about 1 1/2 Tbs
Sea salt & fresh ground black pepper
Optional: a tablespoon of honey, a couple hot red peppers or pepper flakes

Directions:

Preheat oven 350 degrees.

Heat a large oven-proof skillet on high, add enough oil to lightly cover the pan. The trick here is to keep this dish as dry as possible by cooking off liquids. A good flash sear on the okra first will do it.

adding onions to lightly seared okra

When the skillet is hot (drop of water sizzling away hot) toss in okra with a little salt and pepper. Cook about 5 minutes, then add onions. Saute until onions are tender, then add tomato, garlic, herbs, spices and apple cider vinegar. If you are adding hot peppers, do so now. Mix evenly with a little more salt and pepper to taste. Let simmer for 5 – 10 minutes, until vinegar has absorbed and tomatoes have cooked down.

Toss in lemon juice and pop it in the oven. Roast for 10 – 15 minutes – until okra and tomato tops begin to get crispy and a good bit of the liquid has evaporated. If you are adding honey, toss in now and let cool slightly before serving.

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune.

Aaah Tuesday in August, my friends, and I’m looking forward to a lovely day at the market tomorrow. Where to start? Start with your eggs, Double K no less. Or maybe some figs. A lovely shredded cabbage salad with shrimp from Kandy and a cup of jasmine tea makes a refreshingly light but surprisingly filling lunch. A jar of honey from Jerry, peppers and okra from Mr. Houston, perhaps some seasoned nuts from Henderson’s.

Bhakti Farm at the Covington Farmers Market

Another refreshing lunch is a slice of Tomato Tarte from Jerome. Plus he has chocolate cake for dessert. Green bean Moussaka is starring on Abeer’s menu aannd, she has BAKLAVA! Dive into delish with a beet & black bean burger from Bhakti Farms. I don’t know how he does it but that burger is awesome! More awsome in store with smoked ribs and German potato salad from Corey. He’s prepared some of his smoked cornbread to go with. Mignon’s strawberry kombucha is fizzy, delicious, and energizing. This week I think I’ll try another Root-shroom brew. Tamales or boiled shrimp salad from Joy? Hmm? Tough choice…but the bread pudding isn’t. Ross is sure to have duck broth and also that fabulous Rillettes.

Michaela Lauer will be delighting us with her melodic tunes from the gazebo on Saturday. So grab your coffee and enjoy a stroll around the market, maybe pick up one of Meme’s delicious veggie pancakes along the way. Plus, there are still lots of lovely veggies just waiting for you — squashes, eggplant, peppers, okra…

Sam’s Sprouts at the Covington Farmers Market

Whether you’re grillin’ or cooking in, trot on over to Jubilee Farms to check out their selection of sausages — green onion, Italian, Cajun, smoked, and hot! Paul & Liz also have pork chops, ribs, and ground meat for fantastic burgers. No matter which you choose, you will not be sorry with the results. Remember to grab sprouts from Sam or Aminta’s microgreens for a most delicious nutritious garnish. Of course there are plenty of veggies for grilling too — squashes, eggplant, okra, peppers — there may even be some tomatoes.

I came across this unique recipe for okra. Usually okra’s breaded and fried or stewed with tomatoes. This one is a sausage and okra stew and sounds amazing. I have the recipe below.

Norma Jean at the Covington Farmers Market

Norma’s Nicoise Salad is on the table again along with another salad sure to please. This one is made with white beans, artichoke hearts, onions and an herb dressing. Each will be a wonderful accompaniment to any meal. Another magnificent use of various veg is Nancy’s Cortido kraut — a raw ferment of cabbage, carrots, cilantro and peppers—a tasty way to get those good bacteria back into your body.

There is nothing better to start your morning than a cup of freshly-squeezed orange juice or mango juice. So a stop by Amanda’s will really brighten your day and the popsicles are amazing! Need goat cheese? Huckleberry Fred’s is the place for it. Try the cranberry and honey spread over a slice of Happy Flour’s cinnamon raisin bread. WOW!

I’ve become addicted to Mauricio’s vegan ginger divinity. Last week, I somehow managed to partially crush one of them. Well, can’t eat it that way, can I? So I crushed 2 of them and stirred the powder into some of Mauthe’s fabulous yogurt. O! M! G! Indescribable! And that’s not the only stupendous thing at our market. Surely you won’t sleep in; you can watch the back of your eyelids during the heat of the day. Why not join us?

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

Sausage & Okra Stew

  • 1/2 lb okra thinly sliced
  • 2 yukon gold potatoes chopped into small bite sized
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/4 cup polenta
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes

Start by browning the sausage over medium heat in a heavy bottom pan. Get a good sear on it – you want it to be well browned and broken up into little pieces.

While the sausage is cooking, chop the okra, onions, potatoes and mince the garlic. Drain the excess oil from the sausage and add in the okra, potatoes & onions. Sauté for about 4 minutes and add the garlic and polenta. Mix well, seasoning with the salt, pepper and red pepper flakes.

Increase the heat to high and add the chicken broth, bring to a boil. Stir well scraping the brown bits from the bottom of the pan.

Reduce to simmer and cook for another 20 minutes stirring occasionally. Add in the frozen corn once the potatoes are cooked thru. The stew will thicken as it cooks. When the potatoes are fork tender, the stew is complete. Enjoy!

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

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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Happy, happy Tuesday, friends! It’s been a bit toasty these past few weeks but this too shall pass. So why not make it as pleasant as you can with a trip to the Farmers’ Market? The Farmers’ Market special musicians will serenade while you shop. Corey is planning to serve brisket and cole slaw this week. Oh my! Love that brisket! There will be veggies from Mr. Houston and Kristen should have eggs this week. Hopefully, the wee chickies will have advanced to egg-laying age and become productive. She will even have figs! Jerry has completed the honey harvesting, so he has been able to cook up that amazing blueberry jam. Kandy will not disappoint with her fabulous salads and spring rolls —refreshingly light but still filling.

Filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts, that’s what Abeer’s Ouzi is made of. Hummus, quinoa, and everything Jordanian, that’s what her table is filled with! I do hope you’ve had the chance to sample Bhakti Farms’ stupendous beet & black bean burger. I think you’ll find their vegan treats just as tasty. Jerome will have more of his delicious quiches this week and he’ll even have orange cake. It sounds so plain for such a flavorful cake, doesn’t it?

Ross may have some jars of Rillettes, which is fabulous spread made with duck meat. Visit Henderson’s Hearth for baking mixes that are sure to tempt your tastebuds. You’ll find baking mixes for brownies, shortbread, scones and an apple spice cake. We have a new Wednesday vendor, Golden Light. Mignon crafts artisan “brews” with mushrooms, adaptogenic herb roots, and spices and Jun (kombucha made with honey). I’m sure you will really enjoy her blends.

Alton’s herbs at the Covington Farmer’s Market

Tommy Timphony will sing us into Saturday with bright and lively tunes just a jumpin’ out from the gazebo. Soooo, grab your coffee, grab your Meme’s veggie pancake and make your way around the market.

Regardless of the heat, our fabulous produce vendors have managed to bring us tasty veggies each week. You find eggplant, peppers, butternut squash, spaghetti squash, cucumbers, okra, tomatoes, and peaches (I know, but I wanted to include them) across the market. I came across a butternut squash sauce recipe that I have reprinted below but in reading the directions, I thought…why bother to puree? The sautéing of onions, garlic, butternut squash and sage would make for a nice dish, just as is. But why not chop some peppers and mushrooms and do this dish proud? It would still make a very good “sauce” for your pasta—better yet, your spaghetti squash!

Figs! Figs! Figs! Happy Flour has taken advantage of this treasure and created marvelous things! Things such as Fig & Pecan sourdough, Fig & Pear Galettes and Lemon & Fig Scones. Not to worry, though, Patrick and Madeleine will have all your favorites breads as well. You’ll find some new delights on Nancy’s table as well, a gorgeous orange hot sauce (speaking to the vibrant tones of the fermented peppers) and kombucha vinegar. You’re gonna love ‘em as much as the raw kraut she prepares (I think there may be Cortido this week).

James has plenty of mushrooms and you may even find some mushroom broth. Sam showed up with a tasty selection of sprouts and he has created Morning Mocha tea blend, a refreshing combination of dandelion root, chicory root, and carob root.

Watermelon & canteloupe at the Covington Farmer’s Market

Huckleberry Fred’s Creamery has moved to Saturday so you can get goat milk, kefir, and cheeses. NOLA Blends has also moved to Saturdays with an amazing assortment of flavored oils and vinegars. I tried the Blackberry White Balsamic this week. YUM! No, I haven’t used it in food just yet, just in my water. I plan to try one of the oils this week, maybe the Meyer Lemon…or the Garlic….or Blood Orange…I’ll probably change my mind again before I get there.

Nutty Granola with sunflower seeds, oats, almonds, and walnuts, made by our lovely Norma Jean, makes a very nice topping for Mauthe’s yogurt, with or without a touch of Blood River honey. There’s lotsa more great stuff on her table, too. Welcome Credo Farms to our market. You’ll find pickled eggs, handmade soaps, AND pasture raised chicken —whole and parts. Speaking of handmade, Serenity Lane carries a fantastic line of skin care products. Judy and Gerard have developed blends that use the healing benefits of exotic oils, such as cherry kernel oil, pomegranate seed oil, kalahari melon seed oil, rose hip oil…need I go further? You should, though. Have a little chat with them this weekend.

Have you got your popsicle? Fresh juice? Pralines? Pickled veggies? What are you waiting for? Oh….Sorry…..You’ll have to wait for Saturday. 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

Butternut Squash Pasta Sauce

2 tablespoons olive oil

Butternut Squash

2 pounds peeled and seeded butternut squash, chopped into 1-inch pieces (about 4 ½ cups)

1 medium onion, chopped

3 cloves garlic chopped

1 tablespoon finely chopped fresh sage

Kosher salt and freshly ground black pepper

3 cups chicken broth

2/3 cup finely grated Parmesan (⅓ cup per batch, see notes)

INSTRUCTIONS

Sauté the squash, onion, garlic, and sage. Heat the oil in a large pot or Dutch oven over medium heat. Add the squash, onion, garlic, and sage. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 10 minutes.

Add broth & simmer. Add the broth. Increase the heat to bring liquid to a boil, then reduce heat to medium-low and simmer, uncovered, until squash is soft and liquid is reduced by about half, about 15–20 minutes.

Cool slightly and puree. Let cool slightly, then purée everything in a blender (or with an immersion blender) until very smooth. Season with additional salt and pepper.

Eat half, freeze half. If serving over pasta, return half of the sauce back to the pot, stir in cooked pasta of choice and ⅓ cup grated Parmesan cheese. Portion and top with additional Parmesan, salt and freshly ground pepper, if desired. Once cooled, freeze the remaining sauce in an airtight container.

This Week at the Farmer's Market

This Week at the Covington Farmer’s Market

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

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

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

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

This Week at the Farmer’s Market

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


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

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

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

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Wed Farmers Market signHappy Tuesday, friends! Spring is definitely in the air; the trees are budding, my front garden is coming back to life and all is right with the world. So, take a moment, close your eyes, and conjure up visions of the deliciousness that awaits you at the Trailhead like Chompers BBQ’s smoky pulled pork and cole slaw; Nanette’s crunchy veggie wraps; Kandi’s luscious cream cheese and shrimp rolls, Rebecca’s spicy hot tamales (may as well get some salsa and chips). Snack on fruity pies from Frankie and rich red strawberries from Natalie. Pick up your fresh veggies, raw honey, and crafted soaps and body “seasonings” all while you enjoy the morning with us.

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

It’s just a wonderful feeling when Saturday finally rolls around and you pop out of bed and head to the Market. What!? No pop!? That’s probably because you haven’t had your coffee yet. Smell the aroma of freshly brewed coffee – what will Kevin roast for us this week? – fantasize about Lola Deux’s Parmesan fries soon to be there ….mmmm… You’ll surely be more than poppin’ when you hear the sweet crooning of The Lucky Dogs sailing out from the gazebo. Oooooo! You’re beginning to sound like popcorn now.

Burton Maplewood FarmTap into designer maple syrup from a guest artisan at the Saturday market. Burton’s Maplewood Farm, located in Southern Indiana, produces 100% pure maple syrup from their very own trees. They’ve also allowed some of their golden goodness to age in rum, bourbon, and brandy barrels for an exquisite taste treat. So get them on your list as a MUST SEE because they will only be here for one week!

What better time than spring to get that garden started and Alton & Sandra can get you started right with Creole, Brandywine, or yellow cherry tomato plants, Mirliton vines, and maybe even a couple of varieties of Basil. Ms. Betty will be back this week with bougainvillea blooming in bright pinks and yellows, crepe myrtle, and glamorous maidenhair fern.

Strawberry Covington Farmers MarketStroll through the market to gather some weekly favorites – Dolese’s stuffed artichoke, Bechac’s famous dressings (great for marinades too!), Nur’s exotic tabouli and hummus. Did you know that a natural compound in celery is found to offer promising results in lowering blood pressure? Combine that with the quality natural ingredients in Nur’s hummus and you are really on a roll! Don’t forget your eggs! The hens are really happy these days and so are the ducks and the quail! Farm fresh strawberries are available – and you don’t even have to pick them!

There is something about Market Day that rejuvenates the spirit. Maybe it’s the anticipation of creamy yogurt, aged goat cheeses, blossoming plants ready for the soil, fresh veggies, golden sweet honey, or the clean refreshing scent of Aunt Bee’s oatmeal lavender soap. Maybe it’s just that for a few hours, our little corner of the city is filled with music and laughter and people and all really is right with the world. No worries; we’ll save you a spot. Come enjoy spring 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

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

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

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Veggie Meals 2 Go - Hearts of Palm & Rice with Cream of Mushroom -- only at the Wednesday Market!

Veggie Meals 2 Go – Hearts of Palm & Rice with Cream of Mushroom — only at the Wednesday Market!

Happy Tuesday, friends! Yes, another week has come around and Market Day is almost here. (I know. I’m smiling, too.) You’ll smile even more as you survey the luncheon menus on the tables – pulled pork and cheese grits, incredible chicken salad and creamy mushroom soup, Vietnamese flavor-infused noodle salads, Honduran chicken tamales, and tasty Eggplant Casserole with onion, bell pepper, and fresh tomato sauce. Luscious red strawberries are calling your name and fresh green veggies are lining up to add flavor to your dishes. And then…there’s dessert. I think you all know my feelings on that subject. Let a rich coconut cream mini pie or fruity raspberry mini pie complete your meal. YUM!!

Cassie Krebs will be playing at the Saturday Market this weekend

Cassie Krebs will be playing at the Saturday Market this weekend

The week will soon blossom into Saturday and with it the delightful tunes of Cassie Krebs floating from the gazebo. So grab your coffee and celebrate St. Paddy’s Day with us. We have the ultimate St. Paddy’s Day meal – Corned Beef and Cabbage – brought to you by those lovely ladies of Nourish Foods, Nanette and Léa.

Trudy is back at the Saturday market with her famous Japanese Maples plus Lily of the Valley shrub with dainty little white flowers, Dwarf Curly Leaf Ligustrum and Coral Honeysuckle. Dennis’ trees and shrubs will begin blossoming as well, after all, winter can’t last forever, can it? In his little corner of the market, you’ll find Louis Phillipe fragrant Rose, Confederate Rose, Cucumber Magnolia, and Lynwood Gold Forsythia. Alton and Sandra are gearing up for spring and Alton promised to give me the low-down on the lineup this coming Saturday. Right now, they have chocolate, orange, and regular mint, lemon and regular thyme, rosemary, oregano, parsley, leaf celery, green onions, and squash – ready for planting. Newcomer, Stone Creek Nursery, is up to his knees in blueberry, blackberry, and raspberry plants.

We have a new vendor joining us on Saturdays – Spicy Lady. Cheryl mixes organic herbs and spices into blends that enrich your favorite dishes. Try her Rice Seasoning – a lovely blend of coriander, cinnamon, cumin, cardamom, black pepper, nutmeg, clove, and ginger. Melt a little butter and olive oil in a sauté pan, add a tablespoon or two of Rice Seasoning, and simmer for a minute or so before adding your cooked rice. It makes an ordinary side dish a main event! She has other “events” too, such as Tandoori Masala, Wasabi seasoning, Curry Powder, and a vegetable seasoning with the promise of more to come!

Althee's Jellies and Jams

Althee’s Jellies and Jams

Everything seems to be an event these days. Althee’s table is sporting jars of fruity jams and jellies – mayhaw, kumquat marmalade, blackberry jam, strawberry jam, and fig preserves. Nancy’s table is blooming with bouquets of beauty and the market landscape is once again dotted with Amanda’s popsicles of strawberry, pineapple, coconut, chocolate…. Buckle yourself into a mixed berry & lemon buckle from Bear Creek Road. Indulge in a raw juice from Simply Pure with all the nutrients of fresh fruits & vegetables cold pressed into a bottle. You really weren’t thinking of staying home, were 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

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

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

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Hi, friends and happy Tuesday! IT’S VOTING DAY! I hope you got out to vote today!

pulled pork from Chompers BBQ at the Wednesday market

pulled pork from Chompers BBQ at the Wednesday market

Are you all ready for Farmers’ Market Day tomorrow? It will be a lovely day with gentle breezes…and great music…and amazing food….like crunchy traditional egg rolls. You’ll want to pick up a kit to make a traditional Vietnamese noodle soup – pho – delicious and tasty and perfect on a cold evening. Nanette will have a hot and tasty soup as well plus a crunchy broccoli slaw salad.

What about this fantastic pulled pork sandwich dressed with cole slaw with a side dish of cheese grits? Or a hefty muffaletta from Nuccio’s?  Or one of Rebecca’s Honduran tamales? Yes, we even have veggies and goodies!

Lakehouse Catering Truck

Lakehouse Catering Truck

We are going to have a terrific Saturday morning with Vintage Jazz in the gazebo. So grab your coffee and enjoy your shopping and socializing. We’ll have a new food truck at the market this week featuring Cayman Sinclair of The Lakehouse. Can’t wait to see what they’re serving.

Is there anything more comforting than a farmers’ market around the holidays? (Thanksgiving will be here before you know it) Of course up north where the markets shut down for 6 months out of the year they’re not so lucky, but here in Covington each new week brings flavorful new veggies. Looks like Nick will have those cute little sunchokes this week, baby swiss chard, sunflower microgreens and Blue Lake green beans. Sam has radish, red clover, bean and pea sprouts to add spark to your salad. John offers a gorgeous Napa cabbage which makes wonderful wraps. Fill with chicken salad or Nur’s red lentil balls, then dip the crunchy ends in hummus for a tasty and healthy treat. Don’t worry, John also has Asian greens, radishes, and kale and Nancy’s sunflowers and mixed flower bouquets really brighten up a table. Bardwell’s may still have a few tomatoes and persimmons as we move into next week but they will have eggplant, sweet potatoes, yellow squash and zucchini. Natalie has some plump, green cabbages along with the yellow squash and cucumbers and zucchini. Mr. Houston’s table was filled with red sails lettuce, pumpkins, and butternut squash. Ken is here with satsumas, broccoli, mustard greens, and turnips. Get there early – veggies don’t last long on the tables.

I got a chance to taste test Meaux Mustard from Enten Farms. The flavors of each were rich and tangy – honey with a bit of local honey, green with more than a hint of wasabi and a traditional Creole. These are a must have in your pantry. When you think of mustard, you usually think on a sandwich and we have just the selection of breads for you. Start with a pound of ground meat (beef, pork, lamb) to fashion your favorite hamburgers. I usually add a healthy teaspoon or two of my Rub Me Tender Salt Free Seasoning, along with a couple of tablespoons of Nur’s sundried tomato pesto. But let’s try something a little different by adding a couple of tablespoons of Meaux Honey Mustard instead of the pesto. Grill to perfection and build your sandwich using one of the artisan breads from 7 Grain or Windfield Farms. Choose from 7Grain Loaf, 7 Grain Baguette, or a 7 Grain Sandwich Flat (Lena) or Health Grain, French Batard, or the Rosemary bread (in two weeks, she’ll have pumpernickel) from Windfield. Spread generously with traditional Creole or Green Meaux Mustard, add your hamburger (cut to fit the bread), top with sliced tomato, sliced cheddar (Mauthe’s), salad greens and even a few sprouts or shoots. Can you say Yum EEE? Add a few tablespoons of any of these mustards to mayo or yogurt for a tangy dipping sauce for fried or grilled shrimp (Mr. Two).

Oh, the things we have for you! A treat around every booth but you have to be here to enjoy it with us. Don’t be a stranger!

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/covingtonlafarmersmarket

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

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

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Pick up some muscadine shrub and Kombucha from the Kombucha Girls at the Saturday Covington Farmers Market!

Pick up some muscadine shrub and Kombucha from the Kombucha Girls at the Saturday Covington Farmers Market!

Hi, friends and Happy Tuesday!  Can you believe that by tomorrow it will be October already? Fortunately for us, the weather is mild, the sun is smiling, and the Wednesday vendors are cooking up lunchtime deliciousness. Mr. Houston and Natalie are in the fields picking veggies so they’re at their peak, the musicians are tuning up their fingers and all is right with the world – at least for a few hours. We have lots of great food so come and enjoy the morning with us.

The Steve Anderson Group will energize us on Saturday morning with lots of great music. You’ll want your coffee, of course, and possibly a muffin or hand pie. There are a plethora of great choices to be had. Jennifer (Bear Creek Road) is baking a convenient and delicious pumpkin crème hand pie. I got a taste last week and they are Yumm-eee! Suzie will have her famous Harvest muffins filled with oodles of goodness. Taryn’s Crabcakes will be in the demo tent this week with those lovely, tasty crabcakes to sample.

It was a delightful day last Saturday with cool breezes and sunshine and I took the opportunity to walk around to see what’s new and delicious. Look for duck eggs (and ducks too) at Enten Farms – great for holiday baking (yep, holidays will be here before ya know it). Enten Farms also offers homemade mustards – hot, honey mustard, creole. And right next door to them, you can get your goat milk and artisan goat cheeses from Farmhouse Dairy. Your football guests will love snacking on goat chevre, spiced up with a covering of Robin’s Apple Bacon Pepper Jelly. OOOO my! Use sliced zucchini or yellow squash as chips….or you can just use chips.

While I was in that area, I got to talking with Michele (Sweet Home, Sweet Earth) about her laundry soap. She tells me that she does something top secret with it (which I cannot divulge because your clearance isn’t high enough) so that it will not clump in your washer. OK, so it isn’t THAT top secret; I just didn’t write down the details.

Then, I made my way over to Bechac’s for a taste test of her dressings. Did you know that you can use her Roasted Garlic & Tomato as a dipping sauce for chicken or fresh veggies?  Well, you can and that makes it a no-brainer for football parties, tailgating, or just sitting down with a good book and a glass of muscadine or blueberry-pomegranate kombucha.

Still have a wonderful selection of veggies out there. John has green beans, edamame, sweet peppers, and radishes. The Bardwells have tomatoes, sweet potatoes, sweet peppers, green onions, and green eggplant. Mr. Houston has flat leaf kale, pumpkins, eggplant, mustard greens, and cucumbers. Nick has a variety of colorful and spicy hot peppers, Evangeline sweet potatoes, crowder peas, and quail eggs. Natalie (Faust Farm) has large purple eggplant, a large round zucchini (great for stuffing), yellow squash, cucumbers, and traditional zucchini. Alton and Sandra have fresh herbs for the garden and for cooking – basil, dill, rosemary, garlic chives, thyme and mint. Of course, you’ll never discover everything that’s new and tasty without being here. You must come and enjoy the adventure with us. We’ve ordered beautiful weather for 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

Wednesday Farmers Market 10-1-14