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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:

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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!
Healthy Living Local Events Local News Non Profit Spotlight Shop Local This Week at the Farmer's Market

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

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Blessings of the season to you, friends! The market will be open tomorrow on the eve of Christmas Eve. I know you’re all getting ready for family and friends and lots of great food. All the more reason to stop by for a refreshing salad of lemongrass chicken and rice noodles and bring home a creamy shrimp and corn chowder to chase away the rush of the day. I’ve already ordered my fixins from Chompers so I’m all set for whatever the rest of the week brings. Since I refuse to let dreary weather get the best of me, I’ll need a little assistance from Frankie…hmmm, maybe mini banana pudding or fig cake or…. I’ll probably need some of Lillie’s teacakes too!

First carrots of the season from Bartlett Farm

First carrots of the season from Bartlett Farm

I thought we’d celebrate our last Saturday of this year with the reason you all come to the Farmers’ Market – the veggies! A quick perusal of the tables last weekend shows that the veggies are not taking a holiday, so much the better for us. You’ll find produce tables trimmed in gorgeous greens – tat soi, bok choi, cabbage, broccoli, kale, mustard, and adorned with sweet juicy oranges, grapefruit, strawberries and kumquats and snowdrifts of white cauliflower. (That’s about as close to snow as I really want to get this year.) Fortunately, Nick still has those fabulous Evangeline sweet potatoes. You don’t have to do much with them; just poke them and pop them in the oven until nice and tender. Then slice and arrange them in a casserole dish and top with slices of satsuma (live a little) and marshmallows from Betty Rue. Oh, yea!

Bear Creek Road, LLC's December Pie of the Month:  Cherry Citrus Linzer Torte

Bear Creek Road, LLC’s December Pie of the Month: Cherry Citrus Linzer Torte

Then, if we’re lucky, Spanish R Us will have that fantastic Tres Leche cake that has become a seasonal favorite. Jennifer has created cream cheese mint leaves and roses that are destined to become tradition in your family. And if that’s not enough to tempt you, she’ll have her newest tarts Ratatouille with Romano cheese and herbed tomato sauce and Apple Pie Tart (white wine braised apples in a sharp cheddar cheese butter crust.) Mauthe’s silky smooth cheese cake will mellow out the year with creamy goodness and have Father Time turning back the clock so he can enjoy it again!

What a fun-filled day we’ll have but it really wouldn’t be the same without you! 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

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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Blessings of the season to you, friends. Tomorrow is Christmas Eve and I know you’re all getting ready for family and friends and lots of great food. Stop by for some of Frankie’s goodies, Earl’s raw honey (makes a great gift) and fresh veggies from Mr. Houston.

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Saturday will be the last market of 2014. Weren’t we just celebrating the 4th of July?  Come and enjoy a refreshing cup of coffee with us while you shop for the goodies you’ll need for your New Year’s party. Chrispin Schroeder will sing out the old year from the gazebo while Jeff and Kristen get the rig into place to smoke up some amazing pork. Make sure you get extra for sandwiches. Lena and Suzie have wonderful breads to make that sandwich perfect.

Chompers BBQ - food demo this Saturday at the Covington Farmers Market

Chompers BBQ – food demo this Saturday at the Covington Farmers Market

I thought we’d finish out this year with the reason you all come to the Farmers’ Market – the vegetables! A quick perusal of the tables last weekend shows that the veggies are not taking a holiday, so much the better for us. I saw the first beets of the season on John’s table along with turnips, carrots, radishes, chard, spinach, kale, tat soi, bok choi, broccoli and iceberg lettuce (sounds like we may need a little dressing too.)

Beets from Bartlett Farm at the Covington Farmer's Market

Beets from Bartlett Farm at the Covington Farmer’s Market

Dinosaur kale, collards, mustard, chard cabbage, spinach, broccoli, carrots and green onions were loaded onto Mr. Houston’s table and a few feet away Ken Savage offers huge, gorgeous cauliflower, oranges, sweet kumquats, red navel oranges, grapefruit, and satsumas. While you’re over there, check out Spanish R Us. Soriedad is baking a fantastic Tres Leche cake, almost too pretty to eat – almost. She’s making coconut flan too.  Remember to get refried beans and salsas for your party!

Baby Swiss from Grow.Farm at the Covington Farmer's Market

Baby Swiss from Grow.Farm at the Covington Farmer’s Market

Fortunately, Nick still has those fabulous Evangeline sweet potatoes. You’ll also find heirloom turnips, chard, curly mustard, flat leaf kale, and persimmons plus quail eggs. Don’t forget your New Year’s cabbage from Natalie and some strawberries too! Johnadale Farms is back again with their strawberries – we’ve got goodness all around! Dennis has pure cane syrup made from his own sugar cane fields. Stop by and check it out!

Alton and Sandra have some absolutely gorgeous camellia bushes that will not be available for long. Look over their table for the most fragrant herbs for your garden – rosemary, lemon thyme, chocolate mint and more.

We hope you’ll join us for the last market of the year. By next Saturday, a whole new year will have begun along with the hopes and plans that a new year always brings. We wish you peace and prosperity in 2015. Thank you for your patronage, your friendship, and your recipes; we look forward to another year with 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