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Farmers Market Recipes

Farmers’ Market Recipe: a Little Good, a Little Naughty Sweet Potato Muffins

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by Chelsea Cochrane

A recipe so good, you’ll think it’s bad… But it’s actually packed full of healthy ingredients, like sweet potato, ginger, turmeric and coconut oil. Just baked in a deliciously moist, soft muffin, possibly dusted with some powdered sugar. It’s the best of both worlds!

Sweet potatoes are in season at the Covington Farmers’ Market! They’re a great healthy, nutritious food, packed with complex carbohydrates and dietary fiber, antioxidants like beta carotene, vitamins C, E & D, as well as minerals like manganese and iron. You can find them in a variety of sizes and colors at the market, all locally harvested and fresh for a full nutritional punch!

Picking Your Sweet Potatoes

The sweet potato (Ipomoea batatas) is a member of the morning glory family, native to tropical regions of the Americas. There are many different varieties, ranging in taste, texture and consistency. Generally speaking, orange potatoes are the sweetest, and the darker the orange the sweeter. For this recipe I would suggest a sweeter potato, but feel free to do a mix. When in doubt, ask your farmer!

Go ahead and cook your sweet potatoes well ahead of time to allow for cooking, cooling and mashing time. You’ll want 3 cups total mashed potato when you’re done, so you’ll need about 3 pounds of sweet potato to start. It’s a good idea to go ahead and do extra just in case – you can always use it in another recipe, like this one:

Sweet Potato Muffin Recipe

Ingredients:

  • 3 cups of mashed sweet potato (see instructions)
  • 2 cups of flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp. ginger powder
  • 1 tsp. turmeric powder
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1 cup cane sugar
  • 3/4 cup coconut oil
  • 3 large eggs
  • 1 tsp vanilla
  • optional – powdered sugar for dusting

Directions:

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  1. Pierce holes in the sweet potatoes with a fork. In a lined baking sheet, roast at 400 degrees for 45 minutes, or until soft enough to poke straight through with a butter knife.
  2. When completely cooled, peel off potato skins and mash insides thoroughly. Measure out 3 cups.
  3. In a large bowl, combine the flour, baking soda and powder, salt, and spices.
  4. In a small bowl, combine the sweet potato, sugar, coconut oil, egg and vanilla.
  5. Portion evenly into muffin tins. Bake at 325 degrees for 30 minutes.
  6. Allow to cool on a rack for at least 5 minutes before serving.
  7. Make it a little naughty with some powdered sugar dusting, if you like. After all, it is the holidays!
Farmers Market Recipes

Farmers’ Market Recipe: Satsuma Vinaigrette with Fresh Greens Salad

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by Chelsea Cochrane

Greens, greens, and more greens! Don’t you just love greens season? Kale, mustard, collards, lettuces and radish greens, they’re everywhere at the Covington Farmers’ Market! And they’re never better than when they are fresh picked by our local farmers. Check out Sam’s Sprouts, Faust Farm and Grow.Farm, to name a few.

What pairs better with fresh greens than citrus? Satsumas are in full swing at the market too, so juicy and sweet you may not need the honey in this vinaigrette. But I use it anyway, because any excuse to use local honey is good by me.

Satsuma Vinaigrette with Fresh Greens Salad

Ingredients:

Vinaigrette:
Juice from 1 large satsuma
1/2 cup safflower or other mild oil
2 Tbs balsamic vinegar
1 tsp dried rosemary crushed
1 Tbs local honey
dash of sea salt
Salad:
6 cups of mixed greens – there’s plenty to choose from – grab a mix or make your own!
1 satsuma, peeled & segmented
a couple of baby radishes, washed & shredded
a few fresh basil leaves, shredded (I like to use purple basil for salads)
optional – 1/4 cup pecan pieces

Directions:

  • I like to combine all the ingredients for my salad dressing in a mason jar with a lid so I can give it a good shake. This helps to mix the oil, vinegar and juice together nicely.
  • The salad dressing can be made in advance and kept refrigerated before use. It should keep fine for 1 – 2 weeks in the fridge.
  • When you’re ready for salad, mix and enjoy!
Farmers Market Recipes

Farmer’s Market Recipe: Easy Homemade Hot Sauce

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

Louisianaians cherish their hot sauces. Everyone has their favorite – some of us even carry it around with us. On the list of necessary condiments, hot sauce comes right after salt and pepper.

Peppers from GROW.farm at the Saturday Covington Farmers Market

The good news for us is that hot peppers grown in abundance in our climate. Cayenne, scotch bonnet and tobasco peppers are some favorites. Add one (1) to any dish and you will know it’s there. This means that if you buy a bunch from the market, or have them growing in your garden, you are left to figure out what else to do with them.

Wonder no more with this easy and delicious homemade hot sauce recipe! You can adjust this recipe depending on how many peppers you have and how spicy or savory you want it to be by adjusting your hot pepper/sweet pepper/garlic ratios. Any hot pepper will do – the redder, the better. I used a blend of scotch bonnets, tobasco peppers, banana peppers and a red bell pepper. The yellow of the banana peppers brightened into a nice orange when I blended it up. Just cut the stems off your hot peppers and leave the star tops on for extra smoky flavor.

Note: seriously, use caution when dealing with hot peppers. Use gloves or wash hands immediately with cold water when handling. DO NOT touch your eyes, face, or any other sensitive areas. Cooking peppers can be a very cleansing experience, especially for your sinus cavities. Breathe with caution.

Ingredients:

  • 1 1/2 lb hot peppers of your choosing, whole
  • 1/2 lb small sweet peppers, halved
  • 6 – 8 cloves garlic, halved
  • 2 teaspoons salt
  • 1 bay leaf
  • 2 cups of filtered water
  • 1/3 cup of apple cider vinegar (or white vinegar)
  • 1 teaspoon honey (optional)

Directions:

  1. Add peppers, garlic, salt, bay leaf and water to a pot and simmer on medium until peppers are soft and air is spicy (you’ll know what I mean).
  2. Allow to cool and blend in a blender (bullet blender works best) with vinegar until smooth. You may need to add more water. This mix will thicken in the fridge, so remember that for your consistency.
  3. Taste for salt. You may want to add a little local honey to cut the tang. It won’t make it sweet – if anything it adds some savory notes.
  4. Pour in clean jar(s) and seal air-tight. Allow flavors to meld for 3 – 5 days before use for best results. Keeps refrigerated for 2 – 3 week. You can also freeze or can this sauce to have year-round!

Notes: this hot sauce will separate over time. Just give it a shake before using. If it really bothers you, you can add 1/2 teaspoon xanthan gum during blending to emulsify the sauce.

Want the real deal? Try lacto-fermenting your peppers instead! Follow the procedure here in our Lacto-Fermentation Recipe and skip the cooking – just ferment and blend! This is a more traditional hot sauce – it should still be refrigerated, but will keep several months.

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

Ingredients:

photo credit Suvi Korhonen -- Wikipedia.org

photo credit Suvi Korhonen — Wikipedia.org

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

Directions:

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.