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This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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The Covington Farmer’s Market weekly newsletter by Charlene LeJeune:

Althee’s Jellies & Jams at the Covington Farmer’s Market (click for link)

Aren’t Tuesdays wonderful, friends? And better still, Wednesday is almost here! Now, it may be a bit on the dreary side (thank you, Beta) but it will be blissfully cooler! So join your Covington Farmers’ Market vendors for a wonderful lunch. Abeer will line up all the usual suspects but you will have a hard time picking out one. Whichever you decide, don’t forget to include grape leaves and hummus —fabulous for snacking. If Kandy’s creamy shrimp rolls are getting a little tiring week after week (yeah…right), a great choice is her lemongrass infused chicken salad, always a favorite of mine because it is very versatile. I can have a fantastic salad or I add a quart of chicken broth or stock. Chop up the cilantro and add to half the soup; to the other half pour in some or all of the “dressing” and voila! two different soups and with temps dipping into the 70s, you’re gonna need warmth.

I do really enjoy blueberry jam from Jerry. I add it to my smoothies or the yogurt I picked up on Saturday from Mauthe’s. So having a jar in the fridge perks up my day…did I mention its absolutely perfect paring with peanut butter? While it may not go well with peanut butter, you can’t go wrong with Corey’s smoked chicken, brisket, and brisket chili. He’ll have his amazing BBQ nachos and Frito pie, too!

Henderson’s Hearth at the Covington Farmer’s Market (click for link)

You definitely don’t want to forget your eggs! They are an essential part of cooking. Henderson’s Hearth offers a plethora of baking and soup mixes, not to mention jams. Hopefully, Johnny and Caroline will be there with their exclusive Bhakti Farms meals and treats but baby will definitely dictate that.

Music from Mr. Funny Money and his All Stars will be prancing out from the gazebo as our market gets into full swing on Saturday. So grab your coffee and get shopping. Start your morning with a veggie pancakes from Meme’s or one of Jennifer’s amazing breakfast sandwiches. Norma Jean prepares a delightfully delicious quiche that makes for a lovely breakfast (but then so does one of her brownies).

Pasture-raised chickens from Credo Farm
(click for link)

If my calculations are correct, Credo Farms will join us this weekend, offering eggs and chicken (whole or parts). a few weeks ago, I discovered a seasoning she makes with kelp, oregano, thyme, basil and several other spices. You don’t need a lot to give your broth or meat or veggies a lovely flavor. I’ll bet her seasoning would be lovely on duck breast or thighs from Ross. Kaitlin from Exnihilo Farms will have whole rabbit this week. She also prepares a green onion powder that makes a delicious dip. I wonder if it also make a great seasoning on those rabbit pieces before you stew them. Remember to visit James for mushrooms to go with your rabbit stew (or chicken stew or hmmm…..yes, you can make stewed duck.)

Huckleberry Fred’s Creamery at the Covington Farmer’s Market (click for link)

Get your dairy fix with goat milk and cheeses from Huckleberry Fred’s. I’m not much on goat milk but their blended cheeses (like French Onion or Garlic) are delightful. As with goat’s milk, I’m not big on cow’s milk either, but I do love Mauthe’s buttermilk (go figure) and my grandson has declared their chocolate milk is the best in the world! Their yogurt is pretty terrific, too! You can eat it plain or stir in one of Althee or Stacey tasty jams, or top with Norma’s granola.

There really is so much to discover and enjoy at the Covington Farmers’ Market. Wonderful things, marvelous things, like pralines (Rose), fruity popsicles (Amanda), apple turnovers (Happy Flour), doggie treats (Tiger Bait), raw honey (Blood River, Nick, Serenity Lane). Of course, you’ll never discover everything that’s new and tasty without being here. You must come and enjoy the adventure 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 visit

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On Instagram — @covingtonlafarmersmarket

Farmers Market Recipes Flora of Covington

Farmers Market Recipe: Pan-Fried Chanterelle Mushrooms

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A culinary favorite, chanterelle season is highly anticipated by chefs around the world. Full of rich flavor reminiscent of apricots, the golden chanterlles are probably the most sought after, although the rarer red cinnabar with its slightly spicy flavor is a close second. Chanterelle is actually a generic name applied to a variety of edible wild mushrooms. They cannot be cultivated and are wild harvested when in season, from mid-summer into fall depending on conditions. The name chanterelle originates from the Greek kantharos meaning “tankard” or “cup”.

Because of their high water content chanterelles are not ideal for batter-frying. You wouldn’t want to mask their great flavor anyway! Here’s our favorite recipe for chanterelles – quick, easy, and truly accentuates these delicious mushrooms. Quickly removing their moisture in a hot skillet gives you crisp, flavorful mushrooms that are excellent on their own, added to salads, or as a topping for a filet of your choice.

Another great cast iron skillet recipe!

Pan-Fried Chanterelle Mushrooms


  • 1 pound fresh chanterelles, rinsed, brushed off and patted dry
  • salt and pepper
  • 2 Tablespoons of butter
  • 2 cloves garlic, crushed
  • 2 teaspoons each rosemary & thyme


  • Pre-heat skillet on high.
  • Add chanterelles with a little salt & pepper.
  • Toss occasionally until excess water has evaporated, 3 – 5 minutes.
  • Add butter and toss until mushrooms soak up most of the butter.
  • Then add garlic and herbs, toss until fragrant, 2 – 3 minutes.
  • Remove from pan and allow to cool slightly before serving.

According to the USDA National Nutrient Database for Standard Reference:

Raw chanterelle mushrooms are 90% water, 7% carbohydrates, including 4% dietary fiber, 1.5% protein, and have negligible fat. A 100 gram reference amount of raw chanterelles supplies 38 kilocalories of food energy and the B vitamins, niacin and pantothenic acid, in rich content (20% or more of the Daily Value, DV), 27% DV of iron, with moderate contents (10-1 of riboflavin, manganese, and potassium (table). When exposed to sunlight, raw chanterelles produce a rich amount of vitamin D2 (35% DV) – also known as ergocalciferol.

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 by Charlene LeJeune

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Hi, friends and happy Tuesday! I’ve checked the weather forecast and it doesn’t look sunshiny. But don’t let that stop you from stopping by for a delicious lunch. Jeff is cookin’ up his spicy delicious firecracker au gratin potatoes plus green beans and who would want to miss out on that? Kandy’s chicken porridge goes a loooong way to soothing dreary weather doldrums and is there anything that a serving of Frankie’s apple cinnamon bread pudding couldn’t fix – except maybe a leaky drain. You’ll want your veggies as well so make plans to join us!

Sweet Jones will play at the Saturday market this week

Sweet Jones will play at the Saturday market this week

Come Saturday Morning Sweet Jones will delight us with his tunes from the gazebo. The weather will be beautiful so settle in with a fresh cup of coffee and visit with vendors while you await Eric Acquistapace, of Acquistapace’s Covington Supermarket. He will be serving samples of his amazing Cajun Fried Turkey. You may want to order one; it’s the perfect solution to the harried rush of cooking at Thanksgiving which will be here before you know it.

Strawberries are here! Last week Natalie brought out the first berries of the season. Oh, how wonderful the holidays are with fresh fruit! The Clecklers are back with whoppin’ fat pecans both peeled and cracked in the shell and they also have tomatoes. Frankie and Ken (citrus) also have shelled pecans. I love pecans – in sweet potato casserole, roasted and tossed into a salad or other veggies, or just as a snack.

You’ll find lively new flavors over at Kombucha Girl – fruity Satsuma,  tangy Lemongrass, and warming Daily Defense – a vibrant blend of aged kombucha vinegar infused with garlic, lemon, cayenne, ginger, and raw local honey.  It packs enough of a wallop to warm your bones and give you a daily boost of energy! Susan’s Master Tonic is in the works and should be ready in about 2 weeks. Speaking of new flavors, Althee will have cranberry relish this Saturday – holiday ready!

Lots of luscious mushrooms, freshly roasted coffee beans, all manner of goodies, Sweet Jones, and Acquistapace’s Cajun Fried Turkey – all wrapped up in a magnificent Saturday morning!  I know, I know…I can hardly believe it myself. If you’re not there, you’re gonna miss out ☹.

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


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

buy professional school essay on pokemon go cialis in women click thesis essay details prolapse premarin 5mg cialis reviews source url crestor and boday aches considered common knowledge research paper 2004 celebrex lancet here essay about the triangle shirtwaist fire go site ed price comparison go best cheap essay editing website usa abilify jaw clenching follow link personality papers essays nexium changes in period buah semangka mengandung viagra i need a ghostwriter research paper outline literature review 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!

Healthy Living 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

Hi, friends and a happy Tuesday it is! And I, for one, am looking forward to a lively and lovely Wednesday. Last week vendor tables were brimming with delicious food and picnickers were scattered across the lawn under the awning enjoying that food and the pleasant melodies that flowed from the gazebo. Take advantage of another day like that and come out to join us!

Let’s get a little crazy this week and start with dessert first! (I think we all know my feelings on that subject.) A jar of Earl’s honey is perfect on a breakfast muffin or toast. Nanette’s raw cookies are wonderful! My favorite is the almond date bar but she also has chocolate coconut balls to feed the chocolate lover in you. And Frankie’s apple pie or old fashioned banana pudding – incredible flavor! Your next step could be one of Rebecca’s (Spanish R Us) delicious chicken tamales. Jeff says he will have a few smoked turkey legs along with the pulled pork and his amazing cole slaw. If you don’t have room for a muffaletta right now, pick one up for supper or later in the week. Elizabeth also has those cute little bottles in gift sets of two with a small dish for bread dippin’. If you’re not ready for the holidays yet, pick one up for someone special to enjoy today (just make sure you act surprised when you open it.) Kandi’s crunchy eggrolls are a great picnic food along with a glass of jasmine tea. Jasmine tea is said to promote relaxation and reduce stress. Nanette is preparing a tummy warming butternut squash soup and chicken salad wraps. Yummm!

photo: Pot Luck String Band at Marsolan's Feed & Seed Store

photo: Pot Luck String Band at Marsolan’s Feed & Seed Store

The weatherman promises clear skies and cooler temps on Saturday and the magnificent Pot Luck String Band will kick us into gear with some lively tunes from the gazebo. Grab your coffee and start your shopping so you’ll be ready when Market vendors, Frieda and Pierce Bauder of Enten Farm offer for sampling and sale a delicious duck gumbo. You’ll also be able to get your duck meat, eggs, and gourmet mustards.

Mount Herman Pork is here with all cuts of pork and will soon have sausage as well. All their meat is pasture raised Duroc pork which, as everyone knows, is the Black Angus of pork. Remember to pick up a couple of pounds of shrimp from Mr. Two. Barbecue some with my Shrimp on the Barbie seasoning or simmer in Nanette’s Artichoke & Mushroom Sauce.

Our tea vendor is back with a delightfully fragrant selection of herbal teas. I picked up an invigorating blend of hibiscus and spearmint which I am enjoying in one of my fancy teacups (because that’s how Aunt Carroll says to do it). Of course that is not the cup I use for coffee. Coast Roast gourmet coffees must be savored in a mug because a dainty little teacup will not stand up to the bold flavors. Emily Post may not agree but there are also rules for dipping. Teresa’s Italian seed cookies are a perfect accompaniment for your tea but for coffee the Orange Almond Biscotti or Anise Cookies are a must!

Oyster Mushrooms from Screaming Oaks Mushroom Farm, James Shoop

Oyster Mushrooms from Screaming Oaks Mushroom Farm, James Shoop

Since I’ve already ventured out into the realm of goodies, Betty Rue’s double chocolate muffins are incredibly decadent, especially with that luscious buttercream frosting on top. But last weekend those little devils were topped with a swirl of blue and white buttercream that I swear had pixie dust in it. Anyway….it tasted like pixie dust and I was fairly floating all the rest of the day. Jennifer (Bear Creek Road) tells me that she will no longer have Apple Cheddar Pie or the Peaches n Cream Deep Dish Cookies. Now, before you get all weepy on me, her replacements sound scrumptious: Pear Frangipane Pie and Cranberry Cream Cookies. No sad faces here!

Now that you have your Nuccio’s flavored olive oils and dipping saucer, you’ll need something to dip. No….not cookies BUT we have a tasty assortment of breads available. Visit our bakers and choose an artisan loaf from Suzie (Windfield Farms) or one of Lena’s (7Grain) 7-grain baguettes or sprouted wheat breads. For an added flavor boost to your oil, add a spoon of Nur’s pesto – basil or sun dried tomato depending on the oil you have. Lena also has a multi-grain granola which has organic oats and eight other grains including barley, rye, and triticale berries – certified organic and non-GMO.

We’re planning on two perfect mornings. Won’t you join 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 visit

Healthy Living 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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Wed Farmers Market signHi, friends and Happy Tuesday! What a contrast to last night’s storm and we get to enjoy this beauty all week long! So, where will you be tomorrow? Surely not stuck in some dreary office…not with gorgeous blue skies and sunshine smiling down? Surely not with Nanette’s sweet potato, white bean and kale soup awaiting you? Or Kandi’s tempting shrimp & cream cheese rolls OR Jeff’s pulled pork & potato salad OR Nuccio’s hot-from-the-oven muffaletta. Can you really forego a bag of Frankie’s nut brittle? What will you do on Thursday without an Immunity Booster oatmeal bar from Sacred Earth for breakfast? Anticipating a rough day? Get a Stress Release bar as well. Can you get through until Saturday with the fresh veggies you have? Well then, you and Shirley need to get to the Market tomorrow! Oh, what the heck! Bring her along on Saturday too.

LOLA Deux, LOLA Restaurant's food truck

LOLA Deux, LOLA Restaurant’s food truck

The music has been truly wonderful at the Market over the past few weeks and this Saturday will be no different with Joe Manuel in the gazebo! So grab a delicious cup of coffee and mosey on over to the Lola Deux Food Truck to see what incredible morsel they’ve prepared for us this week. You may as well get some Parmesan White Truffle French Fries while you’re there; if not, you know you’ll be back later.

As I sit here at the computer, composing and typing, I am enjoying the remnants of a stew I made last Friday. Now, I use the phrase “I made” quite loosely because in reality I just threw the ingredients together. First I put the green onion sausage (Jubilee Farms) in the oven to bake while I chopped my kale. Into the crock pot it went along with about a cup of water and I just let it simmer for a few hours. Then, I cut the cooked sausage into bite-sized pieces and into the crockpot they went, joined by a container of Nur’s white bean salad. I let it simmer for another hour (I think. I sorta lost track of the time since I didn’t have to do anything) and then sat down to a nice bowl of stew. Yes, it was just me; Mr. Wonderful is not into greens. And now the flavors have been melding for a few days and I warmed it up to enjoy for lunch. Before eating I added a few spoons of Nur’s chipotle hummus and OMGwhiz! The flavors are amazing. I may have to add hummus to a few more of my dishes.

Speaking of flavors, I noticed that Robin has a new taste in pepper jellies – Lemon Basil – perfect over fried fish or as a vinaigrette. Yes, jelly does make a wonderful vinaigrette – a couple of tbsp of jelly, 2 tbsp of vinegar, 2 tbsp of light olive oil (Nuccio’s Lemon is sure to go nicely) and a dash of Dijon mustard, whip it together and Voila! You’re in luck; the veggies are beginning to line up on the produce tables ready to take their turn in your salad – arugula, tat soi, sprouts, tomatoes, green onions. You can also include fresh zucchini and squash in your salad or just sauté them and serve with a drizzle of Nanette’s Lemon Feta dressing or Gina’s Bleu Cheese dressing. The sharp flavors contrast nicely with the mild taste of the squash.

Ishmael is back with pasture raised pork. You’ll find him at the back of the market next to Farmhouse Dairy where you can pick up beef, lamb, or goat meats (and tangy goat cheeses) and just a few paces away from Enten Farms and duck meat! You can find all kinds of meats here. James and John both have chicken. Paul at Jubilee Farms also has pork and beef. Mr. Two is over by the gazebo with shrimp. Isn’t our market wonderful?

We’re seeing lots of pumpkins at the market just in time for a Halloween decorating. Mr. Houston, Greg and Suzie all have them. Oh…wait…Suzie has pumpkin Ooey Gooeys and you can decorate them with faces if you want. She will also have carrot cake muffins this week. I think that means you’ll need milk, ‘cause how you can have such treats without milk? And we have all kinds of milk – cow’s milk from Mauthe’s, goat’s milk from Farmhouse Dairy, and now freshly made almond milk from Sam’s Sprouts. WOW! How can you and Shirley resist? We’ll 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

Wed Market Menu 10-15-14

Farmers Market Recipes Healthy Living

Farmers Market Recipe: Winter Vegetable Soup

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Winter Vegetable Soup1 medium onion

1 garlic bulb

3 celery stalks

green onions

1 small potato

1 small sweet potato

8 baby portabella buttons

6-8 cups of water

1 tblsp olive oil


salt, pepper, cayenne, parsley, cilantro, rosemary, basil, tarragon, paprika, ginger root

Cooking Instructions:

Heat the water in a soup pot.  Once the water is boiling, add the oil, salt, pepper, cayenne and paprika.  Basically, just mince all ingredients, place it all in the soup and bring to a boil.  I use a larger amount of parsley and cilantro (1/2 a cup to 1 cup, chopped), so I add this in with the veggies.  Add the chopped ginger root as well.  After the soup is back to a boil, it may be turned down  to a simmer and cooked to preference.  When the soup is ready to serve, turn off the flame and stir in the remaining herbs.  Serve with bread.

Farmers Market Recipes

Mushroom Stuffed Cabbage Rolls

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Farmers Market Recipes
Recipes inspired by local, fresh ingredients found at the Covington Farmers Market

Mushroom Stuffed Cabbage Rolls

Mushroom Stuffed Cabbage Rolls

1/2 cup uncooked brown rice

1 head of cabbage

1/2 red pepper, diced

1/2 yellow pepper, diced

2 cloves of garlic, minced

1 small onion, diced

2 pounds mushrooms, sliced

fresh parsley, chopped

fresh cilantro, chopped

1 1/2 cup tomato sauce

juice from 1/2 fresh squeezed lemon

Cooking Instructions:
Preheat your oven to 350 degrees. Cook the rice according to package instructions. Saute the onion, garlic, peppers, mushrooms and herbs in a little oil on medium heat. Add the cooked rice and salt and pepper to taste. Set aside.

For the cabbage, you will want to cut off the leaves from the base at the bottom and use 12 – 15 of the biggest, longest leaves. Place these in a pot of boiling water to soften them. Mix the tomato sauce with the lemon juice. No heat is required for this step.

Once the cabbage leaves are soft enough to work with, strain them and allow them to cool enough to handle. Lay them out flat and scoop a large spoonful of the rice and veggie filling in the middle of each leaf. Fold in the sides and roll them up. Place these rolls in a deep baking dish with a lid, seam down, and smother with the tomato sauce. Cover and bake in the oven for 40 – 45 minutes.

MushroomDid You Know?
Mushrooms are an excellent source of protein, and they contain high levels of selenium, which may help prevent cancer growth.