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This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

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Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Heartfelt salutations, dear friends! Market Day is almost upon us…you can feel that tingling way down in your toes as you consider the lunch possibilities. First, you’ll need your Double K eggs. Those hens are really so diligent in keeping us supplied. Hopefully, Jerry will have satsumas and he always has rich, sweet honey! Croque Monsieur is on Jerome’s menu— a delicious grilled sandwich with ham, a sauce made with gruyere cheese and more cheese. oooh! la! la! Apricot cake, too! Welcome back, Abeer! Now we can enjoy her delicious hummus and baklava again. She’ll have both green bean and eggplant moussaka as well. 

Golden Light Candle Sale at the Covington Farmers’ Market Wed & Sat

Tomorrow may just be the time for you to try Johnny’s veggie Bhakti Bowl, a truly delicious, warming bowl with rice and squash and flavor, lots of flavor. Mignon will have her fabulous “chics” and jun. Her handmade beeswax candles are fast becoming quite the item around the market. Chicken pasta, empanadas, and boudin balls are the stars on Joy’s table. Kandy’s salads are always a treat and it’s hard to choose just one but the good thing is that they are just as good the next day. So, while you may not  be able to decide what’s for lunch on Wednesday, you can can enjoy any of these lunches on Thursday or Friday and they make great suppers, too!

Last Chance Bluegrass Band will be coming to you from the gazebo as Saturday marches in! So grab yourself a hot cuppa coffee (or tea) from the pavilion to enjoy while you’re making groceries. Huckleberry Fred’s will be there every other week for the next month or so. They will be there this week and along with goat milk and cheese blends. Plus, they are now offering yellow grits and cornmeal (ground with their own little hands, I think). Cow’s milk is available each week from Mauthe’s. You’ll also find buttermilk, heavy cream and, Mr. Wonderful’s and the grandkids favorite, chocolate milk.

Beautiful mushroom selections from Screaming Oaks Mushroom Farm at the Covington Farmers Market

Credo Farms will be at the market on Saturday so you can stock up on chicken or even try some of her lovely fragranced, homemade soaps. She’s generally there on the 2nd and 4th weeks each month. And right next door is James of the amazing mushrooms fame. These are not the little button mushrooms available in any grocery store, these are gourmet types like Lion’s Mane, Chestnut, Oyster, Shiitake, jam packed with micronutrients! 

Sweet potatoes are soooo delicious but most of the recipes you find are filled with sugar. Why not try something different, like Garlic Parmesan Sweet Potatoes. What you’ll need is a container of sweet potatoes (Nick). This will work with any of the varieties that he has. Peel and cut them into similarly sized pieces or slice them.  In a bowl, combine 2 tbsp melted butter (Mauthe’s), 1 tbsp olive oil, 2 tsp minced garlic, 4 tbsp grated Parmesan cheese, 1/2 tsp Italian seasoning, and a bit of fresh thyme (Northshore Greens). Add your sweet potatoes and toss to coat. Bake at 400F for 30-35 minutes. Enjoy! Hmmm. That recipe may work just as well with cauliflower or broccoli (Ken, Eddie).

Sweet potatoes & satsumas from Nick at GROW.farms

I noticed that Sam had lots of daikon radish last week so I went searching for recipes and came across Daikon Radish Pancakes. Whaaat! Yes, you heard me right and they sound so delicious and a lovely accompaniment to any meal or (if you make them a little smaller) the perfect hor d’oeuvre. You’ll need 1 cup grated daikon (squeezed dry), 1/2 cup all-purpose flour, 1/4 cup room temp water, 2 tbsp black sesame seeds, pinch white pepper, 1/2 tsp salt and 1 green onion (Ken, Eddie). For the complete recipe, see below.

Johnadale has plenty of strawberries. I’d try to find a recipe but, let’s face it, they really don’t last long enough to make it into a recipe since they are delightful without any fanfare. But if you wanted to enjoy your berries in a “recipe” stroll on over to Succotash Ferments. Nancy makes an exquisite kefir with them. 

Stay a while, enjoy the music, shop around to find something different; we’ve got pralines, we’ve got sprouts and mircogreens, we’ve got jams and jellies; we’ve got honey, we’ve got divinity; we’ve got amazing pickled veggies; we’ve even got chewy puppy treats! Don’t even think about sleeping in!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Sam Sprouts at the Covington Farmers Market

Daikon Radish Pancakes

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  • 1 cup daikon radish, grated and squeezed dry
  • 1/2 cup all-purpose flour
  • 1/4 cup room temp water
  • 2 tablespoons black sesame seeds
  • 1 pinch white pepper
  • 1/2 tsp salt, for drawing out moisture

1 scallion, chopped (optional)

Dipping Sauce

  • 1 tablespoon soy sauce 
  • 1 teaspoon wasabi 

DIRECTIONS

  • Prepare the Daikon Radish. You will need around 400 grams (14 oz or just under a pound) of raw, unpeeled Daikon radish for this recipe. Start by peeling the radish, then finely grate it with a grater or finely chop it with a knife. Add the salt, mix well to combine, and let stand for 15 minutes. After 15 minutes, take handfuls of the grated daikon and squeeze out as much liquid as possible; transfer the squeezed daikon into another bowl.
  • Prepare the Batter. Add the all purpose flour in two batches, stirring in between additions. Follow that with room temperature water and mix well until a batter forms.
  • Fry the Pancakes. In a non-stick pan, heat up a touch of oil on medium-high heat. Once the pan is hot, spoon the batter on and shape them into round disks. Sprinkle on some black sesame seeds on the uncooked side of each pancake, and when the bottom becomes golden-brown, carefully flip them and fry until both sides are golden-brown. Remove them from the pan and let drain on a paper towel.
  • Prepare the sauce. Make the sauce by simply mixing soy sauce and wasabi.
This Week at the Farmer's Market

Farmer’s Market Saturday Preview

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Last Chance Bluegrass Band is in the house this Saturday so there will be lively tunes wafting from the gazebo. Lots of great thing happening at the market.
Ms. Betty is back with Maidenhair fern and her signature Staghorn Fern and the market is again alive with bright, happy verge from all quarters. Trudy says she’ll have plenty of japanese maples this week. Did you know that she is very well known throughout the South for the quality of her japanese Maples? She’ll also have some native azaleas with which to grace your garden. Dennis had some amazingly gorgeous magnolias in bloom this past week and the roses – oh my!
I stopped by Mauthe’s for some cream and found Garlic & Herb and Cajun soft cheeses and Farmhouse Cheddar. I also noticed a cinnamon sugar cheese spread! Can you imagine that, liberally spread, on the perfect slice of toast? Now, don’t you worry, our bakers have fantastic bread just for this purpose. Windfield Farms’ French Batard comes to mind, as does Bear Creek Road’s Sourdough. Happy Flour has introduced an oatmeal honey white bread – a healthier alternative to traditional white bread. So make sure you set your alarm for incredible and we’ll see you at the 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 Local News Non Profit Spotlight This Week at the Farmer's Market

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

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Happy Tuesday, friends! I surely hope you were able to get out to the Farmers’ Market today for the Give NOLA Day celebration. Our Farmers’ Market String Band’s melodies were enveloping the Trailhead with great music and other great bands will take over this afternoon and evening. Our regular vendors were there plus lots of worthy causes like the SPCA, Basket of Hope, Danielle Inn, Boy Scouts, and more. To donate or peruse a list of the non-profit organizations that will benefit from your donations go to givenola.org.

Now don’t worry if you didn’t make it, our market vendors (minus the worthy causes) will return tomorrow with lots of good eats and great music. I got a sneak peek at what is on the menu for tomorrow and even brought home some tasty morsels like Lilie’s teacakes. I know you’ll love Kandy’s fantastically crunchy egg rolls but today I opted for the spring rolls with lemongrass chicken, noodles, and special dippin’ sauce. How about a delicious pulled pork sammie with cheese grits, baked beans and cole slaw? Just puts a song in your heart doesn’t it?   May is National BBQ Month after all, so make sure you get a jar the best BBQ sauce available anywhere so you can have that wonderful flavor anytime! Nanette’s gotcha covered with a choice of tuna or chicken salad wraps and lentil cilantro soup. Frankie & Johnny’s is  offering beef toastados or bean burritos WOW! My heart’s singing….my feet are swinging… and Frankie has cashew brittle. ‘Nough said!

First of the Radishes! Bear Creek Road

First of the Radishes!
Bear Creek Road

As we head into Saturday, thoughts will naturally turn to Mother – after all her special day is almost here. Last Chance Bluegrass Band will start us off with toe-tappin’, happy face music swinging from the gazebo. Then, get ready for Chef Robert Vasquez of Opal Basil on the Trace in Mandeville (Boy, I sure hope you brought mom along) and samples of his Breakfast Burritos made with pork from Jubilee Farm and select produce from our very own Market! Thanks, Chef Robert for incorporating so many products from the market in your cuisine.

There’s a gift for Mom growing over at Dennis’ “grove on the corner”. Create a patio oasis for Mom with Cigar plants, beautiful Verbena, and purple Fire Spikes (the hummingbirds love them, too).  Add Rose Yarrow, Blue Plumbago, and Gardenia plants from Trudy and lacey Maiden Hair fern or purple Bougainvillea from Miss Betty for a touch of elegance.

Well, Mom, no matter what “music” is in your heart, we’re sure to have something to help it sing – a colorful bouquet of wildflowers from Nancy, a Cajun buttermilk tart from Pam, a pound of international coffee from Coast Roast, a plum almond tart from Bear Creek Road (this is her last week until after baby comes), Althee’s fig preserves, a pint of strawberries or blueberries, Aunt Bee’s fragrant soaps, …. how my heart sings!!!

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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Marsolan’s Old Feed Store Music Series on Saturdays

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Marsolan's Old Feed Store Music Series

Marsolan’s Old Feed Store Music Series

Marsolan’s Old Feed Store Music Series continues this Saturday, now with a new time, 1 p.m. to 3 p.m. This weekend, see The Last Chance String Band! The Old Feed Store Music Series takes place every Saturday afternoon from 1 – 3 p.m. September 19, 2015 to November 21, 2015 at Marsolan Feed and Seed Store, 316 E. Gibson Street. This event is free and open to the public! vanglynn.wix.com/old-feed-store-music

Local Events

Old Feed Store Music Series Features Last Chance Bluegrass Band

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lastchancebluegrassband-300x225Saturday April 11 is Last Chance Bluegrass Band at the Old Feed Store Music Series, hosted by Marsolan’s Feed & Seed from 12 p.m. to 2 p.m. Bring a chair and enjoy the free show right after the farmer’s market! Marsolan’s hosts this free music series every Spring and Fall. Learn more here.

 

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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Wednesday Covington Farmers Market at the Covington Trailhead

Wednesday Covington Farmers Market at the Covington Trailhead

A very happy Tuesday, friends! Look at this day! What a gorgeous day to just enjoy being outdoors! And tomorrow will be more of the same. Do yourself a favor and get to the Covington Farmers’ Market; we have lots of great stuff for you! If you don’t know about the great dishes served up on Wednesday such as, Chomper’s pulled pork sandwiches with baked beans and potato salad, Kandi’s delicious noodle salad with lemongrass chicken, Rebecca’s spicy chicken tamales, Nanette’s amazing chicken salad wraps, Frankie’s old fashioned banana pudding, or Irma’s burritos with beans onions, mushrooms, and cheese.

Last Chance Bluegrass Band plays at the Covington Farmer's Market Saturday

Last Chance Bluegrass Band plays at the Covington Farmer’s Market Saturday

Start your Easter celebration early with a visit to the Saturday Market. Norma Jean Marcon is serving a Lenten favorite – Gumbo Z’Herbes – and you don’t want to miss that. The gazebo will be hopping with the bluesy melodies of the Last Chance Bluegrass Band. Jeff and Kristen send a hearty “Thank You!” to the Saturday market for the response they received as they served up wonderful pulled pork in the cooking tent.

Just walk past the produce vendors and you know that Spring has indeed arrived and is here to stay at least until June (or perhaps the end of April). If that doesn’t convince you, Trudy’s feathery native azaleas will be adding their colorful song to Ms. Betty’s bright bougainvillea and Nancy’s perky floral bouquets and, of course, there is a lovely bouquet of fragrance in Aunt Bee’s hand crafted soaps. Alton and Sandra’s table will be filled with plants just aching to get into your garden – tomatoes, okra, cantaloupe, watermelon, cucumbers, and more!

Norma Jean Marcon is serving Gumbo Z’Herbes for the food demo Saturday

Norma Jean Marcon is serving Gumbo Z’Herbes for the food demo Saturday (“Zherbes” by Jperlow – Own work. Licensed under CC BY-SA 3.0 via Wikimedia Commons -)

Take home a container of Nur’s Shaqshooka, a tasty eggplant, garlic, and tomato dish that is absolutely delicious over pasta. Spicy Lady, Cheryl, is mixing up new spices/seasonings to add lots of flavor to pasta, beef and burger, and your Mexican dishes. She’s also brewing spiced infused vinegars.

This week when you visit Mauthe’s tent to get your regular chocolate milk for the kiddies; pick up a new treat just for you (that’s right, no sharing!) Jamie will have an incredible coffee milk to add to the repertoire (yes, you did hear me correctly.) Think of how perfectly that will go with a hot cross bun from Bear Creek Road or one of Betty Rue’s hot cinnamon rolls or dipping Teresa’s Orange Almond Biscotti. Jennifer also has lovely Easter Casatiello Mini Loaves.

As the market comes to a close on this Easter Saturday, we remember a dear friend and market vendor, Doug Thorburn. Doug has been a seasonal vendor with us for the last 12 years, bringing his passion for blueberries along with pints and pints of the sweet treat. Doug passed away quietly this past week and I, for one, am saddened that he will not be spending this season with 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 visitwww.covingtonfarmersmarket.org

Local Events Shop Local

This Week at the Farmer’s Market by Charlene LeJeune

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Hi, friends and happy Tuesday! Are you ready for Market Day? I am. I’m looking forward to all the delicious meals and usually pick up a few for later in the week. This week, Nanette will be serving a lemony cilantro lentil soup that just begs to be tasted. I suspect it will be a bit chilly tomorrow and a hot, toasty muffaletta will hit the spot.  Spice your lunch up a bit with one of Rebecca’s hot tamales and a touch of avocado salsa. Kandi is serving that delicious chicken porridge once more – a wonderful treat on a nippy day. Frankie always has scrumptious desserts to delight you and Natalie has STRAWBERRIES! I know. They’re not only an earlier variety but sweet as well.

LOLA Deux, LOLA Restaurant's food truck

LOLA Deux, LOLA Restaurant’s food truck

We’ll be sharing our Saturday with the Three Rivers Festival this weekend and we have a triple treat for you! Steve and Elizabeth Nuccio will be in the demo tent sampling and selling their famous muffalettas. Then, on Theard Street, right across from the market, you will find the Lola Deux Food Truck and those fabulous Parmesan Fries! And, wafting from the gazebo will be the lively tunes of the Last Chance Bluegrass Band. WOWEE!

Time just keeps moving on (faster and faster) and Thanksgiving will be here before you know it. See Enten Farms about a nice plump duck for your Thanksgiving holiday meal or Bruce Lambert (Two Kids Farm) for pasture raised turkeys and geese. If you don’t want to do the cooking, see Jeff (Chomper’s BBQ) and make sure you get your smoked turkey and side dishes on order.

Last Chance Bluegrass BandThere are lots of veggies for the perfect side dish, such as green beans (the casserole is the inimitable Thanksgiving dish), sweet potatoes (you’ll have to candy them yourself), merliton or eggplant plus some shrimp (for stuffing, of course), broccoli, cauliflower, carrots, and green onions. For your salad, there are lettuces, arugula, mizuna, mixed greens, shoots, and sprouts. Top them with fabulous dressings from Gina (Bechac) or Nanette. If your family is like ours, dirty rice is a must so don’t forget the ground meat. I’m sure James will have chicken livers for those of you who add them.

Don’t stop there! Mauthe’s New Orleans style cheesecake is the to-die-for-perfect dessert. The only problem is getting it to last until Thanksgiving Day (hmmm…better get two). A taste of one of Jennifer’s pies will convince you that your day will not be complete without a Bear Creek Road pie. Talk to her about what flavors are available.

Soups are a delicious addition to the meal and Norma Jean, Nanette, and Pam (Hot Tamale Mama) have some of the absolute tastiest around! What would your meal be without bread to go with it? Toasted bread, spread with butter or rosemary Skordalia (Vincent and Mauricio) is a great accompaniment to the meal (and even better when it’s already baked.) If you can save a slice or two, warm in the oven and then spread with Althee’s muscadine jelly or plum jam and breakfast is done! Don’t take a chance, order early!

Lion's Mane Mushrooms from Screaming Oaks Mushroom Farm

Lion’s Mane Mushrooms from Screaming Oaks Mushroom Farm

We offer several varieties of mushrooms and choosing which kind can be confusing. Here’s a little hint. Shiitakes have a savory, meaty flavor. Oyster mushrooms have a more subtle nutty taste while the Lion’s Mane is more reminiscent of seafood, especially when cooked. Any of these delicacies will go nicely, gently sautéed in butter or olive oil and tossed into steamed broccoli for an amazing side dish that will have your guests coming back for seconds. Kick the flavor up a notch – 1) simmer in one of Nanette’s lovely sauces, 2) add cream and a tablespoon of my Shrimp on the Barbie seasoning to your sauté and cook until thickened, 3) make a sauce with Robin’s Pepper Jelly by mixing with a little warm water to thin out the jelly and adding to your sauté. Come to think of it, a little pepper jelly sauce would go beautifully with carrots, green beans, cauliflower, cabbage, or sweet potatoes.

I can never report on everything we have to offer at the market. You’ll have to come and see for yourself. We’ll be here as always, with smiles on and a bountiful harvest. We’d love to see 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