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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:

Happy Tuesday, sweet friends! Our Wednesday vendors will not be at the market tomorrow due to the severe weather forecasted. We’ll be pleased to serve you next week. 

Always a delight at the market, Mr. Funny Money and the Muscle Tones will greet Saturday with lively tunes streaming from the gazebo. So grab a cuppa from the pavilion to enjoy as you shop. Brussels sprouts, strawberries, spring mix…you’ll find them all at Faust Farm’s table. While you’re over there, stop in at Bhakti Farms for a delicious breakfast sandwich and vegan goodies to take home. Remember to stock up on Naturally Well’s Elderberry Syrup. There’s a ton of pollen out there, folks! 

From the Covington La Farmers Market Facebook page

Northshore Greens celery is crisp and delicious and Becky has lots of salad greens, too. Northshore is also the place to get fresh herbs such as, rosemary, oregano, dill…  Nick’s table is loaded with delicious sweet potatoes, turnips, carrots and a special salad mix. Now, I told you that Vince had beets last week, plus all those lovely cruciferous veggies and satsumas. It seems he also has golden beets! WOW! Sprouts, shoots, microgreens! Yes, Sam is branching out to meet your needs. 

Next door at Happy Flour, you’ll find fabulous sourdough loaves of rosemary parmesan, cranberry walnut, whole wheat, black garlic, and just plain sourdough plus honey wheat and oatmeal honey sandwich breads. Jennifer at Bear Creek Road will be there with imaginative and tasty breakfast sandwiches plus flatbreads, sourdough, and blended butters! And, speaking of butter, Mauthe’s did have butter last week and will again this week (hopefully).

Mauthe’s has more than butter, but then most of you are already familiar with their low-temp pasteurized milk and yogurt. Huckleberry Fred’s is back full time with lots of goat’s milk and cheese. I’ve recently sampled the garden herb—yum-ee! Makes for a great spread on toast, or added to roasted/steamed veggies for extra flavor. I imagine it would taste wonderful over some of Nick’s carrots or Faust’s Brussels sprouts. Huckleberry is also the place to get home-ground yellow cornmeal, corn flour, and yellow grits.

From the Covington La Farmers Market Facebook page

Sweet, raw honey from Blood River always tastes great with the artisan breads from our bakers. Tiger Bait specializes in raw treats for your pets. Vincent & Mauricio now have cinnamon, ginger, and chocolate divinity! Heavenly for sure! There’ s a lot more to find at your Covington Farmers’ Market but ya gotta be there to enjoy. Hope to see ya 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:

Whatta change from last week, friends! I can feel my toes again! Kandy is back and bringing her extra special salads with her! Jasmine tea, too! After last week, I’m sure you are in desperate need of eggs. No worries; Kristen’s bringing lots of ‘em. There will be Jerry’s raw honey as well. 

From the Covington La Farmers Market Facebook page

Spinach & Goat Cheese Quiche – what a delicious dish and it’s on Jerome’s menu this week. He will also have those tasty Madeleines. YUM! Joy is cooking up a storm — boudin balls, empanadas, stuffed artichoke… Sorry I can’t make your choices easy but Johnny’s coming in with his fabulous mushroom burger and Curry Bhakti Bowl and all those delicious raw vegan treats! Check out Mignon’s jun and tonics (non alcoholic). Eddie will be out there with lots of gorgeous veggies.

And then, it’s Saturday and the good news is that the weather will be wonderful! More good news is Jazz Break is in the gazebo pouring out jazzy tunes and making happy everywhere! Now for breakfast. But what will you choose? Bhakti Farms makes an amazing egg sandwich. Norma’s black bean enchilada pie is a tasty change from the norm. Protein bars from Tessier Gourmet; veggie pancakes from Meme; chicken waffle from Jennifer, Ginger Divinity from Vincent & Mauricio (yes, for breakfast), turnovers from Happy Flour— oh man! I’m stuffed! I better take a long stroll around the market, enjoying the weather and music, and see what’s there.

James always has wonderful mushrooms — do you have a favorite recipe? He has gourmet mushrooms of all kinds — chestnut, shiitake, oyster, and Lion’s Mane —each filled with nutrients and flavor.  For further  delicious, check out Cameron’s cultured butter. He has a black garlic flavor — a one-two punch off tasty nutrition. Nutrition doesn’t come easier than Nancy’s raw sauerkraut, unless it’s her strawberry kefir or golden milk or kombucha. 

From the Covington La Farmers Market Facebook page

We definitely have STRAWBERRIES – nothing like a fresh strawberry or two, just bursting with sweet ripe goodness. Citrus is making its rounds as well and there is nothing like biting into a sweet, fresh orange (peel removed, of course). And then, there are the veggies — greens, tomatoes, green onions, sweet potatoes, radishes. But there’s much more to enjoy and we invite you to join us for a lovely day 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

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

Wednesday Market Menu 2-24-2021

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Heck of a Tuesday, friends! Clouds may be gathering, threatening to disturb our Wednesday market but don’t let that deter you. After all, who wouldn’t brave a few drops for a tasty black bean and beet burger from Bhakti Farms? I don’t know how Johnny does it but the flavor of those burgers is outstanding! Jerome is bringing back Croques Monsieur this week and will have crepes as well — a temptation for the tongue. Abeer has loaded the menu with favorites like grape leaves and hummus, Mujudara (a delightful blend of lentils, rice, and herbs, topped with caramelized onions), and Eggplant Moussaka.

From the Covington La Farmers Market Facebook page

Experience one of Mignon’s fabulous “chics”, a tasty faux coffee that offers many nutritional benefits. Eddie will be there with gorgeous veggies, including broccoflower that unique cross of broccoli and cauliflower. Double K eggs will be available as will the sweet, raw honey from Jerry’s little buzzing friends.

The melodious voice of Michaela Lauer will drift from the gazebo, getting the Saturday market into full swing. So grab your coffee, tell that sweet Kayleigh “Howdy” and who knows, you may even get a glimpse of Ed there in the pavilion. Then, a stroll around the market will show you the most amazing things we have to offer.

The produce our vendors bring continues to invite — beautiful rainbow chard, emerald green broccoflower, a luscious assortment of kales and lettuces, daikons, cabbages, broccoli, cauliflower, turnips, sweet potatoes, and maybe even a few persimmons. A sprinkling of sprouts from Sam will add nutrients to any salad or sandwich. But, if you don’t feel like making that sandwich, both Norma Jean and Bhakti Farms have wraps or sandwiches each topped with Sam’s sprouts. A slice of Norma’s delicious enchilada pie will have you wishing you have room for another. Tessier Gourmet has added some wonderful items to her menu, like a homestyle Chicken Pot Pie, Split Pea Soup, and a new protein bar.

From the Covington La Farmers Market Facebook page

Whether it’s cold and flu season or the allergy season that follows, you definitely want to stay stocked up on Naturally Well’s Elderberry Syrup. And, just across from there, you’ll find Nancy’s amazing collection of pre-and probiotics in the forms of kombucha, kefir, and raw sauerkraut. With the sweet strawberries available, her strawberry kefir has been exceptional. And red, ripe, delicious strawberries are also in abundance. You’ll find lemons, grapefruit, satsumas, and oranges, too just adding to the delights of the season.

Jubilee Farms is at the market each week with grass fed beef, lamb, and pork. The sausage, whether green onion, Cajun, Italian, or breakfast, is amazing; the pork chops tender. Mr. Two has faithfully had wonderful shrimp each week for us and you’ll find duck from Ross at Backwater Foie Gras’ table and chicken from Credo Farms. Our bakers are fabulous, egg production is abundant, the milk and honey are flowing and I hope you are there to enjoy the benefits.

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 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.