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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 vendor Charlene LeJeune:

Well, friends, here it is Tuesday again and I hope you’re ready for a great day tomorrow at the market. Farmers’ Market Band will be there to entertain you as you enjoy your lunch. Don’t forget to grab your eggs from Kristen. Those Double K hens are always hard at work to deliver nutrition-packed, versatile little orbs. Mignon will feature raw honey & fresh berry Kefir Water, a refreshing beverage similar to a fine sparkling seltzer. For lunch, Joy has Crawfish Boudin Balls this week and Chicken Pasta and her Salmon Plate. The choice will be difficult, but you will need lunch for Thursday (or Wednesday night dinner).  A tasty mushroom burger can be on the grill in minutes at Bhakti Farms, just a whisper away from a truly delicious meal. You’ll want to check out their vegan goodies too.

If you can’t make up your mind, Kandy’s shrimp and cream cheese rolls never disappoint. One bite and you are transported into creamy deliciosity. You can take your salad “on the go” with Kandy’s spring rolls but I suggest you take time to enjoy then with the dip that’s included and savor all the flavor. Spinach and goat cheese quiche from Jerome is fast becoming a favorite — rich and creamy — and can do triple duty as a wonderful breakfast, lunch, or dinner.

From the Covington La Farmers Market Facebook page

Jerome promises chocolate cake for this Wednesday as well. And if that doesn’t cure your chocolate cravings, Johnny has some awesome brownie bites. He’s squeezed a lot of flavor into those little balls of chocolate goodness. Have you tried Jerry’s Cinnamon Creamed Honey? It boosts the enjoyment of your coffee, tea, biscuit, spoon….

Joe Barbara is in the gazebo this Saturday and that means lots of great music dancing around the market. So get your coffee, tea, kombucha, or juices and give the market a stroll-through. Those veggie pancakes from Meme will be calling your name and they are sooo delish!

Vince has huge heads of cabbage and gorgeous cauliflower. Now, I’m a big fan of both but I’m thinking’ that cauliflower is gonna make a fabulous side dish. I’ll just cut into florets and roast till they’re tender.  The sauce is the easiest part. Pour a jar of Bear Creek Road’s blended butters, melted, over those lovely florets or just dip as you go. Your biggest problem is deciding whether you want the Sun Dried Tomato Olive or Garlic Parmesan. I’ll make it even harder by reminding you that Cameron creates cultured butter with his black garlic. Oh wow! The flavors! No reason to choose, get one of each…one for the cauliflower….one for the carrots….one for the cabbage or turnips or mushrooms…

From the Covington La Farmers Market Facebook page

Last week, Nick had green garlic! At first I thought they were green onions or maybe leeks but not so. How delicious! I used part of the green tops in my eggs; it starts off tasting just like a green onion and then the garlic comes through but very mildly and delightfully. I can’t wait to try the whole stalk (even the roots) in my greens…dropped into soups…sautéed with mushrooms…added to chicken salad… But don’t stop with the green garlic. Northshore Greens has celery and every part is edible. Chop the green tops, combine with olive oil and freeze in ice cube trays for adding to your dishes as needed, just like you do with parsley. The crunchy bottoms make enormously tasty dipping sticks. Norma’s walnut pate comes to mind as does Tessier Gourmet’s Black Bean Salsa or Spinach Artichoke Dip.

Feed your sweet tooth all over the market with jams and jellies from Stacey and Althee. Althee also prepares beautiful quick breads and cobblers. Find generously portioned muffins and cruffins at both Happy Flour and Bear Creek Road. Dive into decadence with cheese cake from Mauthe’s or brownies from Norma. So much goodness packed into one market. You’re gonna love it — unless, of course, you decide to sleep in. 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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by vendor Charlene LeJeune:

Happy Mardi Gras, friends! The weather may be a bit nippy today (I think I had a snow flurry or two at my house) but a burst pipe at the Trailhead has unfortunately CLOSED the market for this Wednesday. 

from the Covington La Farmers Market facebook page

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Tomatoes, strawberries, oranges, greens, veggies and fruits of all kinds…that’s what we’re made of. All locally grown and freshly picked for peak freshness. 

It may be too late for king cake but Happy Flour still has their deliciously holiday cranberry walnut sourdough. And their cinnamon raisin swirl bread is fabulous especially with a little butter (Mauthe or Cameron) and/or raw honey. Each week Patrick and Madeleine have a delicious single serve goodie for you to enjoy. 

from the Covington La Farmers Market facebook page

Bear Creek Road’s whole wheat country loaves or kaiser rolls make a terrific addition to any meal, especially soups. Jennifer always has a soup and I believe this week it’s broccoli cheddar. With this weather we’re having, hot soup and warm bread sound perfect! As another option, her focaccia bread can hold its own with any dish you’re serving. Whether you shop at Happy Flour or Bear Creek Road, you are sure to find an amazing accompaniment to your meal. And if you don’t feel like cooking, stop by Tessier Gourmet, for Shrimp & Corn Bisque or Cabbage & White Bean Soup or Chicken Andouille Gumbo. For more vegan soups, you’ll want to check out Norma Jean’s menu.

Raw honey from Blood River is a fantastic boost to your immune system when dealing with the cold and flu season. Combine that with a dose of Naturally Well’s elderberry syrup—well, that’s like having a sword and shield to fight off the nasties. But don’t discount the power of good food, freshly picked veggies, yard eggs, mushrooms, fermented foods, they are all keys to better health and better health means fewer doctor visits. 

from the Covington La Farmers Market facebook page: Two Saturdays ago was Mr. Houston’s last Saturday market with us. He has officially retired from the Covington Farmer’s Market. He was such a huge produce staple at our market and was a loyal vendor for as long as we can remember. He will be greatly missed! Please join us in wishing him all the best in his retirement!

Our Covington Farmers’s Market is a treasure trove of goodness. Whether you’re searching for veggies or fruits or eggs or breads or pasture raised meats and dairy products, we have it. You just have to be here to enjoy the benefits. Surely, you weren’t planning to sleep 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

Farmers Market Recipes Healthy Living This Week at the Farmer's Market

Farmer’s Market Recipe: Roasted Winter Root Vegetables

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Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market

Roasted Winter Veggies - CopyIngredients:

turnip1/2 lb turnips, chopped

1/4 lb parsnip, chopped

1/4 lb carrots, chopped

1/4 lb red potatos, chopped

1/4 lb lb mushrooms, chopped

1/2 large onion, chopped

1/4 cup chopped chives/ grn onion

3 tbsp minced garlic

johnny_automatic_half_long_carrot3 tbsp extra virgin oil

1 tbsp apple cider vinegar

1 tsp course sea salt

1 tsp each of lemon thyme, tarragon, sage, fresh parsley

1/2 tsp each ground yellow mustard powder & paprika

Cooking Instructions:

Preheat oven to 350 degrees F.

In a large oven proof skillet, heat the oil at medium heat on the stovetop. Toss in the turnip, parsnip, carrot and potato and lightly sear on all sides by flipping regularly and pressing with a spatula for about a minute. Add the rest of the ingredients and mix well. Put in the oven and bake for 30 – 45 minutes, or until all is golden brown. Can be served by itself, as a side dish, on a sandwich, with pasta or over a bed of lettuce as a salad. Best topped with some fresh chopped parsley. Enjoy!

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. What a lovely Tuesday this is! You can feel autumn breezing in and bringing blue skies and smiles. So why not come and celebrate the first shades of fall with us. Jeff promises his famous BBQ chicken tomorrow along with baked apples and stuffed jalapeños. Frankie has baked some luscious pumpkin spiced bread. And that’s not all. We’ll have pan seared salmon salad, crunchy egg rolls, plump meatball sliders, whoppin’ fat muffalettas, raw oatmeal bars, and more. Mr. Houston has pumpkins just in case you see pie making in your future. Pick up a jar of honey from Earl to go with your morning toast. I hope that Natalie will be back with her veggies this week.

The Abita Stumps will be at the Covington Farmer's Market Saturday

The Abita Stumps will be at the Covington Farmer’s Market Saturday

Saturday’s dawn will take your breath away…that’s if you get up that early. No matter, we’ll do our best to keep you in tunes and tastes. For starters, we have the Abita Stumps in the gazebo beginning at 9:30 with toe tappin melodies.  And to keep things moving right along, Gina Bechac Vesper will prepare Bechac’s world-famous House Salad with chicken and your choice of Bleu Cheese, Roasted Garlic & Tomato, or Honey Creole Vinaigrette.

I recently discovered that Jubilee Farms has a wonderful selection of sausages. I’m not a big fan of hot sausage so I opted for the Cajun blend which just a little kick to it. I like to brown  the sausages, then let them have a spa day in a little gravy made with the pan drippings and a little flour. Serve it with rice and a nice side salad. Mmmm Mmm. Then there’s the Italian. I haven’t tried this one yet but it is on my list for this weekend, as is the green onion. That Italian will go very nicely sliced in half and browned and tossed into a hot pot of my Oluve Artichoke pasta sauce. The green onion is just waitin’ for a chance to show off at a tailgate party. They don’t mind sizzlin’ on the grill and listenin’ to a sizzlin’ game. Or, slice either flavor into 1” rounds and brown in a hot skillet. Add sliced onions, bell pepper, and yellow squash and sauté until tender. Serve over one of Cynthia’s delightful pasta flavors or Lena’s whole grain pasta.

And what would that sausage be without bread to go with it. Whether you’re making a sandwich or soppin’ up gravy, either Suzie or Lena will have the bread for you – freshly baked and yummy! Remember to pick up your favorite dip – salsa, spinach artichoke, hummus or tasty pickled vegetables…no tailgate party is complete without them.

Autumn usually brings more than the lighter temperatures we’ve been enjoying. The next weeks will be incredible as new veggies are harvested and brought to the tables. But while you’re waiting for the new, stop by to see what’s still available. There are a few tomatoes, eggplant, and crowder peas still available.  There’s raw honey, gourmet coffee, Korean fare, overstuffed artichokes and lots and lots of cookies! We’ll have music and veggies and delicious food and lots of smiles. Hopefully, we’ll have 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

Wed Farmers Market Menu 9-24-14