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.
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.
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
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.
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