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Farmers Market Recipes

Farmers’ Market Recipe: Crowder Peas & Stewed Greens for a Local New Years Tradition

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Seasonal recipes inspired by fresh ingredients found at the Covington Farmers’ Market by Chelsea Cochrane

For many of us here in the South, New Years day would be incomplete without the compliments of black-eyed peas and greens. This tradition is said to bring prosperity and good luck into the new year.

The recipe has inevitably changed over the years, but probably not by much. The standard ingredients generally remain the same: peas (usually black-eyed), pork, rice and greens. You can’t go wrong with a dish like that. Some folks make it all in one pot – I prefer to cook my rice separate, and ever since I tried this stewed greens recipe I can’t have them any other way. You can add a local twist by using Nick’s crowder peas from the Farmers’ Market in place of the black-eyed peas! After all, traditionally we used what was around us. The Market has plenty of fresh greens for you to choose from too, and as always, hormone and nitrate free bacon from Jubilee Farms.

Crowder Peas & Stewed Greens

(serves about 4 people)

Ingredients for the peas:

  • 6 – 8 ounces bacon, cubed in 1/2 inch chunks, from Jubilee Farms
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks of celery, chopped
  • 2 – 4 cloves garlic, minced
  • 1 lb crowder peas from Nick at
  • 4 cups chicken broth
  • 2 – 4 cups water
  • 1 bay leaf
  • 2 tsp dried basil
  • 2 tsp dried thyme
  • 2 tsp paprika
  • cayenne, salt and black pepper to taste

For serving:
4 cups cooked rice of your choice
1/2 cup chopped green onion for garnish
optional: homemade hot sauce

Directions for the peas:

  1. Sort and rinse peas before use.
  2. In a large pot, bring peas and 6 cups of water to a boil. Let it roll for about 5 minutes, then turn the pot off and let them sit for 15 minutes or so. Strain into a colander.
  3. In the same large pot rinsed out and dried, cook bacon until it begins to crisp. Add onions, bell pepper and celery with a little salt and pepper. Once fragrant, add garlic. Stir and cook for a few more minutes.
  4. Add peas back in with 4 cups broth. Bring up to a boil then reduce heat to medium-low and simmer. Mix in bay leaf, herbs and spices. Add water a 1/2 cup at a time as needed. Cook to desired consistency.

Ingredients for the Greens:

  • 4 – 6 ounces of bacon, chopped
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 4 lightly packed cups chopped greens of your choice – collards or mustard
  • 1 cup broth or water
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons honey
  • red chili pepper flakes to taste
  • salt & pepper to taste

Directions for the greens:

  1. In a large skillet, cook bacon until crispy. Remove and pat off excess oil. Set aside.
  2. In the same skillet, saute onions until they are translucent. Add garlic and stir.
  3. Add the greens in batches, about a cup at a time. Pour in the broth and bring to a light boil – reduce heat and simmer for 5 – 10 minutes, until a good bit of the liquid has cooked out. Add the apple cider vinegar, honey and spices.

Serve with cornbread & have a Happy New Years!

Farmers Market Recipes Shop Local This Week at the Farmer's Market

Farmer’s Market Recipe: Mustard Greens & Shiitake Stir Fry

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

This is a quick and easy recipe, and a tasty way to get the amazing health benefits of fresh mustard greens! Mustard greens are low in calories yet high in fiber and many essential vitamins and minerals. In particular, they’re an excellent source of vitamins C and K. They are also high in antioxidants, and may have immune boosting and anti-cancer properties(1).

You can find mustards and other great greens in abundance at the Covington Farmers’ Market! Mix it up with some bok choy from Sam’s Sprouts for a milder flavor. Shiitake mushrooms from Screaming Oaks Farm adds an additional immune and nutritional boost. You can serve this dish by itself, or with some chicken from Crudo Farm or pork from Jubilee Farm.

Mustard Green & Shiitake Stir Fry


  • 1 Tbs sesame seeds
  • 1 Tbs toasted sesame oil
  • 1 bunch (about 7 cups) mustard greens, washed, de-stemmed & chopped
  • 1/2 lb of shiitake mushrooms from Screaming Oaks Mushroom Farm
  • 1/3 cup shredded carrot & radish each (Sam & Nick have some beautiful radishes!)
  • 1 Tbs minced fresh garlic
  • 2 tsp minced fresh ginger
  • 1 tsp dried chili flakes
  • 2 tsp rice wine vinegar
  • 2 tsp soy sauce
  • dash of course salt & sugar
  • 2 cups cooked jasmine rice

Cooking Instructions:

  1. Chinese cuisine suggests putting the mustard greens in boiling water with a little salt & oil for about 2 – 3 minutes to preserve its fresh green color. Strain in a colander and let sit aside.
  2. In a large skillet or wok, toast the sesame seeds over medium heat, stirring constantly until they are golden brown and crackling, about 2 minutes. Transfer to bowl and set aside uncovered.
  3. Add sesame oil to hot skillet & heat at medium-high. Stir in the mustard greens, and continue to stir about 1 – 2 minutes as greens cook down. Mix in mushrooms, garlic, ginger, chili flakes, rice wine vinegar, soy sauce, salt & sugar. Stir in for a few minutes longer. Remove from heat, mix in your toasted sesame seeds, and serve over steamed jasmine rice!
Farmers Market Recipes

Farmer’s Market Recipe: Vegetable Lentil Soup

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

January is National Hot Soup Month! Enjoy this hearty vegetable lentil soup filled with spicy mustard greens and winter veggies from our local farms!


1 lb dried lentil beans, or soup bean mix

1 1/2 lbs of mustard greens, washed & chopped

2 medium carrots, chopped

3 small turnips, or half a large turnip, chopped

Mustard Greens

Mustard Greens

1 onion, finely chopped

4 cloves of garlic, minced

2 quarts of water

2 tbs butter

fresh parsley & thyme, about 8 sprigs each

2 bay leaves

Coarse sea salt and fresh ground pepper

ground coriander seed

Fresh parmesan cheese for grating

dash of sweet paprika


In a large soup pot with a lid, Dutch oven or crockpot, melt the butter on medium high. Add the onion and stir in, let cook until soft, not more than 5 minutes. Mix in the garlic, carrots and turnips. Let cook for a couple of minutes, then add the mustard greens. Let wilt, then mix in with the rest of the veggies. Salt and pepper a little here, and add half of the parsley and thyme and about a teaspoon of ground coriander seed.

Let this cook for a minute, then add the water, lentils and bay leaves. Turn the heat up to high and bring to a boil for about five minutes, then reduce the heat back down to medium. Simmer, stirring occasionally, for about two hours. You can also reduce heat to low and simmer overnight in a crockpot.

Local Events Shop Local

This Week at the Covington Farmers Market by Charlene LeJeune

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Wed Farmers Market signHi, friends and Happy Tuesday! I don’t think our weather will be quite as chilly as it was last Saturday but we will get to enjoy a smiling sun and cool, laughing breezes that will bring a song to your heart. In addition we’ll have great music and great food! Frankie’s baking up a few red velvet cakes in sizes that are perfect for a snack without regrets. Sip a cup of jasmine tea or blueberry lemonade while you peruse the lunch selection. Remember to take something home for supper or Thursday’s lunch.

Sometimes it feels like the week is just creeping along, but it’s only in anticipation of the coming Saturday. Picture this! The gazebo will be filled with sound as The Lucky Dogs flood the market with music. And that’s the only flooding that will happen unless it’s the smiles and laughter raining within our boundaries. So grab a steamy cup of java and get ready for the Paleo Tiger Tailgate! Chef Robert Vasquez, Lindsey Jo Vasquez and Monica Bravo will bring their LSU Concession Stand, Bravo for Vive, to the Market. You’ll get a chance to taste and buy Pulled Pork Lettuce Wrap, Kale Salad, Opal Basil Water and Paleo Tiger Trail Mix. With LSU T-shirt or without, it’s sure to be a tasty adventure!

Oh boy! The fall crops are beginning to show up in delicious, colorful droves. On Nick’s table you’ll find hot peppers, heirloom sweet peppers, arugula, persimmons, Evangeline sweet potatoes and radishes. Bardwell’s still has tomatoes and red potatoes available in addition to persimmons (Japanese and Fuji), Asian pears, eggplant, and rattlesnake beans. John’s table was filled with mustard greens, radishes, edamame beans, mizuna, Tatsoi, and lots of beautiful fall flowers. Mr. Houston has mustard greens, flat leaf kale, eggplant, zucchini, and yellow squash. Natalie has a table full of large purple eggplant, round zucchini, yellow squash, cucumbers and long zucchini. Greg Miller is back with a truck load of pumpkins and an unexpected treat – dried chanterelle mushrooms!

I received a tip last week about an amazing pie from Bear Creek Road. It seems Jennifer has made a black bottom chicory pie and Ann’s description was too delicious. So, I weighed the pros and cons and the pros won out (big surprise, huh?) Well, it was everything I was promised – perfect crust filled with luxuriously creamy chicory chocolate filling topped with whipped cream (homemade) and chocolate shavings. I know, I know….I’ll give you a minute.


OK, where was I? Oh yeah. While you’re over by the oak tree, you should investigate all the other goodies in the vicinity, such as Sam’s Sprouts (he has roasted peanut butter and almond butter as well). Then check out the large variety of garden plants that Alton and Sandra have to offer. I think I’m going to need another aloe plant and some lemon thyme and perhaps some rosemary. I do love cooking with herbs.  Enjoy a glass (quart, half gallon) of “booch” from The Kombucha Girls with favorites like green apple or ginger. Pick up a dozen eggs from Nick or the Egg Ladies. Check out Nourish Too’s new simmer sauce – a spicy chocolate habanero sauce made with some of Nick’s chocolate habaneros. Lea told me that one of her customer tosses potatoes with Green Goddess dressing, tops with cheese, and bakes. Doesn’t that sound really yummy?

Don’t forget to visit Farmhouse Dairy for a wonderful assortment of goat cheeses, farm raised meats (beef, goat, lamb) and the cajeta which keeps calling my name. Enten Farms is right there as well with duck meat, duck and chicken eggs and their delicious homemade mustards. Robin’s Rockin’ Pepper Jellies can add zing to any dish or snack. You could probably even spice up your ice cream with a sauce of pineapple, lemon, peach, or mayhaw pepper jellies. Just add a little water to a couple spoonfuls of jelly and mix until smooth and unlumpy (is that a word?). Hmmm. Why haven’t I thought about that before?

Go a little further down the path past Bear Creek Road to Tiger Bait and treat your pet to a fabulous meal of raw pet food. Talk to Jessica about the benefits of feeding your pet a raw diet. You’ll want to have plenty of Samantha’s Elderberry Syrup on hand for those nasty winter colds which seem to appear long before winter shows up. Pick up your eggs and fertilizer from the Egg Ladies and then enjoy one of Dong’s incredible Korean pancakes. They have become as popular as Lola Deux’s Parmesan fries. Trudy won’t be here much longer with her collection of Japanese maples and other patio/garden plants so get them while you can.

Whether you’re at the Wednesday Market or Saturday’s, a stroll around the market is sure to uncover something tempting and terrific, such as Norma’s sweet and salty walnuts, Angel’s overstuffed artichokes, or Dee’s pickled asparagus. Come join us and create your own adventure!

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

Spicy Grits & Greens

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photo by Annabelle Breakey styling by Robyn Valarik

photo by Annabelle Breakey
styling by Robyn Valarik


1 cup uncooked grits

2 large shallots, chopped

1 large bell pepper, chopped

1 large tomato, chopped

2 garlic cloves, minced

2 large bunches of spicy greens, such as chard or mustard, ribbed; cut ribs into cubes and ribbon leaves

1/4 to 1/2 tsp. red chili flakes, depending on your spice-tolerance

1/4 to 1/2 tsp. cayenne, again, depending on your spice-tolerance!

1 tablespoon unsalted butter

1/3 cup grated parmesan cheese

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt

2 teaspoons extra-virgin olive oil


Cook grits with salt as package directs. Meanwhile, heat oil in a large frying pan over medium heat. Cook shallots, bell pepper, tomatoes, garlic, and green ribs until softened, about 5 minutes. Stir in green leaves, chili flakes, cayenne, and 1/3 cup water. Cover, reduce heat to low, and cook until wilted. Stir butter and cheese into grits and separate onto plates. Toss chard with vinegar and spoon over the grits. This can be topped with parmesan, crumbled bacon, pine nuts, roasted garlic, you name it!