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Farmers Market Recipes

Farmers Market Recipe: Stuffed Cabbage Rolls

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

One of my all-time favorite winter recipes, stuffed cabbage can be made with meat or left as a vegetarian dish. Filling enough for a main meal or make them as a side – either way I promise there won’t be any leftovers!

Benefits of Eating Cabbage

Cabbage is an excellent source of nutrition, even cooked! According to WebMD, half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

Pick up your fresh, seasonal veggies at the Covington Farmers’ Market! The market also has options for grassfed, pasture-raised meats. Try some marinara or tomato sauce from Charlene at Abundant Life Kitchen, who writes the Farmers Market’s weekly newsletter!

Stuffed Cabbage Rolls

Ingredients:

  • 1-2 Tbs cooking oil
  • Optional: 1 lb ground meat – pork, beef, lamb, or mix it up!
  • 1/4 cup diced baby carrots
  • 1/4 cup diced yellow pepper
  • 2 cloves of garlic, minced
  • 1 small onion, diced
  • 1/2 lb mushrooms of your choice
  • 2 Tbs chopped fresh winter savory
  • 1 Tbs chopped fresh parsley
  • 1 cup cooked basmati rice
  • 2 tsp paprika
  • Salt & pepper to taste
  • Pepper flakes – if desired
  • 2 cups tomato sauce or marinara
  • juice from 1/2 fresh squeezed lemon
  • 6 – 8 large outer leaves of cabbage

Cooking Instructions:

  1. If you are using meat, brown beforehand with a little salt and pepper. You can add some hot pepper flakes here is you want some spice. Once browned, set aside to cool and use this skillet to cook your veggies.
  2. Preheat your oven to 350 degrees. Saute the onions, carrots, garlic, peppers, mushrooms, herbs and spices in a little oil on medium heat. Once the veggies are tender you can add the meat back in if using. Add the cooked rice and salt and pepper to taste. Cover and let simmer on low for about 10 minutes for flavors to meld.
  3. For the cabbage, you will want to cut off the leaves from the base at the bottom and use 6 – 8 of the biggest, longest leaves. Remove the hard stem through the middle of the leaf by cutting along each side of it in a “v” shape. Lay leaves out flat and add a large spoonful of mix to the top, uncut part of the leaf. Arrange mix into a fat sausage shape, with enough room on the sides to fold the leaf in, then wrap, tucking the top of the leaf in.
  4. In a small bowl or large measuring cup, whisk the lemon juice in with the tomato sauce. Spread a thin layer in a deep baking dish with a lid. Place the rolls in this dish with the seams down, and cover with the rest of the tomato mix.
  5. Bake covered for 30 – 35 minutes, uncover and bake for another 10 minutes, until golden brown.
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.
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:

What lovely Tuesday, friends! Looking like a gorgeous week ahead and a perfect time to get out to your Covington Farmers’ Market especially when Jerome is preparing more of his delicious Spinach &Goat Cheese Quiche plus he’ll have Madeleines. Kandy is back and with her she is bringing an all time favorite—chicken porridge! This simple little dish makes an amazing breakfast, lunch or dinner. Step it up a notch with a side of scrambled eggs (Double K naturally) or just make a well in your serving and crack an egg to fill, then bake for about 15 min and enjoy! Did you love Joy’s empanada’s last week? Well, they are back for round 2 this week. Chicken pasta is also on the menu and don’t forget to pick up one of her “grab n go” meals for later in the week! There may still be a bit of a chill in the air but, no worries, a lovely mushroom burger from Bhakti and a dash of Johnny’s Cajun Sauce and you will be nice and toasty. Grab a pack or two of his protein balls for a special treat during the afternoons. Any more blueberry spread, Jerry, or do we need to wait for the next crop to start ripening? What a way to spend a Wednesday morning!

Amedee Frederick is in the “house” and this Saturday his jaunty tunes will be spilling from the gazebo and saturating the market with song. Time to get your veggie pancake from Meme ‘cause they truly are delicious. 

A stop at Tessier Gourmet for a container of spinach artichoke dip can give you more than just a fabulous tasting dip for your chips, carrots, tat soi ends (gorgeous little dippers), or whatever. (It’s especially fantastic with whatever.) Add a couple of tablespoons to your Jubilee ground beef and kick up your burgers (or meatballs) another level or two. Think about how amazing your burgers would be if you made them with Jubillee’s green onion sausage instead. Remove the casing from the sausage and mix in a tablespoon (or two) of dip —ooooh! la! la! Magnifico! It can work the same for sautéed mushrooms or veggies (broccoli, cauliflower) plus it’s a great way to hide the fact that you’re eating spinach. Also delicious on a slice or two of one of the artisan breads our fabulous bakers create — pop ‘em in the oven and enjoy the wow!

While you’re there checking out the bread selection, take a look at the tasty breakfast sandwiches Jennifer at Bear Creek Road has each week. A healthy selection of sourdoughs await at Happy Flour, including Rosemary Parmesan but also some sweet treats like the awesome Cruffin! (yeah! that’s spelled correctly)

Our produce vendors are full swing into the season and, with a plethora of fresh veggies to offer, you’re sure to find just what you need. The sweet potatoes are delicious, the greens are nutritious, and the fruits are really scrumptious! The strawberries this year seem especially sweet; the oranges possibly have more vitamin C and the honey… 

Naturally Well’s elderberry syrup is pretty much a must for this time of year, especially with the stress challenges we’ve faced. Keep up your body’s immunity with a dose a day. You can also boost immunity and good gut bacteria with Nancy’s nutritious raw sauerkraut and kombucha. She had a special ferment last week using the cheddar cheese cauliflower and white cauliflower from our vendors. Sam’s sprouts and microgreens from Aminta are more tasty little weapons in your arsenol. 

With all the great food and nutrition and delicious here at the market, why would you choose to sleep in? I don’t know either. 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 Charlene LeJeune:

Does a day get any better that this, friends? Well, yes, it could be Wednesday and time for a fabulous lunch at the market! Still a bit of chill in the air and a perfect day to bring home Pho from Kandy. All those spices and veggies and chicken in a delightful broth. But wait! You certainly don’t want to forget the chicken porridge—breakfast, lunch, dinner. Oh yes! If it’s soup you’re in the mood for, Joy has a few choices that will knock your socks off! She will also be serving baked trout this week!! A Bhakti Bowl from Johnny will certainly hit the spot — so tasty. It heats up nicely, too, just in case you want to stock up for the week. A choice of quiches from Jerome — spinach and goat cheese or Quiche Lorraine— Oh my goodness, what a lovely day it will be! 

from the Covington La Farmer’s Market FB page

Mr. Houston’s garden is blooomin’ and he has turnips and green onions, and greens (mustard I think). But any greens are delicious, sautéed with some chopped green onions. Then scramble a Double K egg or two and pour ‘em in and cook til done. Now that’s a breakfast! Of course you’ll need some of Jerry’s blueberry jam for your biscuits and don’t forget the satsumas. Abeer is making magic with her super hummus and grape leaves. I always bundle these two together ‘cause I love to dip my grape leaves into the hummus. Hmmm. I’ll bet her meat pies would be especially tasty dipped into some of her creamy tzatziki! Mignon will have more of her Sarsaparilla Tonic this week; great to get that immune system boosted.

The Lucky Dogs will be tuning up in the gazebo this Saturday, so NO SLEEPING IN! Shout out a loud “Mornin’ Ed!” since he is part of the band and a hearty, “Howdy, Jose!” since this duo had been tag-team serving (pre-Covid) in the pavilion forever.   

Norma has her terrific soups that you’ve come to know and love plus she always has her amazing breakfast quiches. Now you know that our fabulous bakers (Happy Flour and Bear Creek Road) have a fantastic variety of breads. This is important since bread pairs so wonderfully with lots of meals — soups, stews, a dish of Tessier Gourmet’s incredible Eggplant Parmesan or Chicken Andouille Gumbo. It’s also really tasty just spread with one of Althee or Stacey perfect jams and jellies drizzled with Blood River raw honey or toasted with scordalia from Vincent & Mauricio. 

The veggies are pouring in; the greens they are a-comin’! Natalie boasts broccoli and Brussels sprouts. Sam has baby kale (so nice to chop up and add to any soup, especially if it came from a can.) Nick has his awesome sweet potatoes. I wait for them every fall; they are so flavorful. Gourmet salad mix, Bibb lettuce and fragrant herbs (sage, thyme, rosemary, winter savory, bronzing fennel, parsley, cilantro, and dill) from Northshore Greens, all ready for your holiday cooking. Mr. Houston has turnips, green onions, mustard greens and more. Mushrooms —sautéed, or sliced —they’re a holiday treat and James has such a magnificent selection. Mushrooms are not only delicious but offer extraordinary health benefits plus they make a tasty substitute for meat.

Make sure you have your shopping list in order for Thanksgiving. A lovely pork or beef roast or leg of lamb from Jubilee Farms is a nice change of pace from traditional turkey. Duck breast and/or thighs from Ross is certainly a wonderful way to go. I’m not sure but if you talk to him, you may be able to pre-order a whole duck. Remember to pick up your shrimp from Mr. Two (can’t make stuffed merliton or eggplant without). Goat cheese from Huckleberry Fred’s (just because it spreads so nicely on bread, melts so nicely in casseroles, and just plain tastes delicious!)

Remember your eggs, butter, milk, and cream (can’t make cakes and pies without). Of course, if you pre-order pies from Jennifer or Althee or Tessier Gourmet or Mauthe’s (I hope I’m not forgetting someone), you won’t have to do anything but pick it up. So you really don’t want to sleep in. Can’t get this in the grocery!

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

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Here we are, precious friends, tippy toeing into November! I’m looking forward to a Happy Wednesday for you gorgeous blue skies, Farmers’ Market musicians sharing lively music so you can sit and enjoy the great food under the pavilion. Of course, you can take it back to the office, but then you miss out on the ambience..

Oooo, aren’t you glad you picked up one of Henderson Hearth’s lovely soup mixes like the hearty potato or creamy rice? Whaaat?!! You didn’t!?? Well then, make sure you make your way to the market this week. Better get more than one ‘cause even though it’s not that cold out, a steamy bowl of soup really warms your heart. Just like Kandy’s chicken porridge. Yeah! It’s back on the menu!! It makes the perfect lunch or dinner or a phenomenal breakfast, especially when topped with one of Double K’s eggs — scrambled, fried, or poached. Sooo good! Yes, Kristen will be there with plenty eggs.

Jerry has promises to have some juicy sweet satsumas. And, he has lots of honey and blueberry jam! I think Mr. Houston may have some greens this week, I suppose it depends on what Zeta left. If you missed out on Joy’s chicken & sausage jambalaya due to that nasty storm, don’t stress! She’ll have it again this week. Green Bean Moussaka is the feature of Abeer’s menu and she will have lots of her usual goodies like chicken rolls, spinach pie, hummus, baklava….aaaah baklava!

Jerome quiches are fabulous, and he will have 3 variations — 3 cheese, Quiche Lorraine, and a very flavorful spinach & goat cheese quiche! The beet and black bean burger that Johnny makes is amazing, especially since it’s topped with avocado, Johnny special sauce, and sprouts! Ya just can’t beat Market Day.

Saturday pulls up the end of the week, just as it always does and this week we’ll have Sam Giberga serving melodies freely from the gazebo in much the same way that Meme’s veggie pancakes flow from Erika & Nathaniel’s tent. Those veggie laden pancakes have been tantalizing market goers for many years. Bhakti Bowls from Johnny & Caroline are a tasty breakfast or lunch; the only problem is…which one do you choose? You’ll also find their new pumpkin pie, sweetened with some of Nick’s honey. While you’re over there, stop by Exnihilo Farms for whole rabbit. You’ll also find Moringa Tea which offers many health benefits. Studies have revealed that moringa powder is loaded with phytochemicals, protein, calcium, beta-carotene, vitamin C and potassium. Now you know that Ross has duck thighs, breasts and other duckie goodies but now he also has duck prosciutto!!! How fabulous! Talk about fabulous, Jubilee Farms meats are the best. They offer the “other” meats —lamb, pork, beef and the most delicious sausages on the planet!

Make sure you get your Thanksgiving orders in with your favorite vendors, particularly Mauthe’s cheesecake. You don’t want to have to wing it with some store bought thing. Happy Flour has a new creation — the Cruffin. Yes, I spelled that right. It is a lovely croissant, shaped like a muffin, and filled with a delightful vanilla almond cream. I’ll give y’all a moment to savor the thought of both of those, although savoring in person is always best.

Jennifer (Bear Creek Road) has French Onion soup this week. You’ll want to pick up one of her flatbread or sourdoughs to go with that….and one of her blended butters – oh yeah! You’ll also want to peruse the tempting array on Norma Jean’s table — soups, wraps, quiche, walnuts.  

The fall veggies are starting to appear and it’s exciting to visit the produce vendors to see what new goodie they’ve added.  You’ll find sweet potatoes on Nick’s table accompanying the arugula. Northshore Greens will have a variety of different greens and Becky says they will have more lettuces in the next few weeks. Faust Farms’ fabulous spring mix is on their table and their Brussels sprouts were very tasty. Sam’s table is full of sprouts and he also has his Farmer’s Cocktail. And, for even more green, Aminta’s microgreens fill the bill.

Mr. Pete will be roasting chestnuts, Nancy will have fermented goodness, Mauricio will have those amazing vegan divinity and there will be tastiness everywhere! 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

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 newsletter by Charlene LeJeune:

Happy Flour Bakery at the Covington Farmers Market

Well, friends, here we are at the end of October and another tropical system threatens to disturb our market! Nevertheless, in true market tradition and weather permitting, we will be there with tasty food and great music. Now we all know that Kandy’s creamy shrimp rolls are THE BOMB! but have you tried her traditional egg roll lately? Amazing! Jerry’ honey is sweet and wonderful and he may even have satsumas this week. Cross your fingers; I’m sure ready for some tangy sweet citrus. Can’t leave the market without you Double K eggs. Those hens eat good, no GMO feed for them!

Chicken Sausage Jambalaya headlines on Joy’s table and all her Grab N Go meals are ready for you to grab and go. Check out the mushroom burger at Bhakti Farms. Sooo good! Ever delicious quiches will star on Jerome’s table and madeleines for dessert…mmm mmm mmm Mediterranean delights fill Abeer’s table — grape leaves, hummus, tzatziki (which is wonderful for your chicken rolls to take a dip in). 

Faust Farms is back!

Liven up your Saturday morning with The Abita Stumps in the gazebo. Then grab a fresh coffee or tea from the pavilion and make your way around the market. There’s so much goodness out there. You know that Faust Farms is back and they are loaded with their ever popular spring mix. Also on the table will be eggplant, heirloom tomatoes, Brussels sprouts (YES!), broccoli and green bell peppers. Nick may still have persimmons this week but arugula and shelled crowder peas will definitely be there. (‘bout time for some sweet potatoes, eh Nick?) Northshore Greens is back, too. Becky says they will have arugula, spinach, their fabulous stir fry mix, Asian greens, and herbs. Maybe Tomato Ann will be back with lots of heirloom tomatoes.

And, if you like a little crunch in your salad, Stacey has a wide selection of pickled veggies that make for an excellent addition to salad. Now for a dressing, I found a creamy recipe for goat cheese dressing. Combine 4 oz. goat cheese, 1 tbsp olive oil, 1 tbsp white wine or balsamic vinegar, 4 tbsp water, salt & pepper. Naturally, you will want to use Huckleberry Fred’s cheese blends and Blood River honey. You could also add a tbsp of mayo, especially if you make your own. (It’s really easy)

Screaming Oaks Mushroom Farm

Can you imagine topping that with some grilled shrimp? Well Mr. Two’s fresh off the boat shrimp will serve well. Season well and pop ‘em in the oven. Mushrooms also make a fantastic topping for your salad or any dish – stewed pork chops, grilled sausage, roast chicken (not sure if Credo is there this week). James has a fabulous assortment of gourmet mushrooms from which to choose. Use them fresh or sautéed and then top with Sam’s sprouts or Aminta’s microgreens.

Oh, the things we have for you! Honey, eggs, artisan breads, vegan foods, prepared foods, cookies and more! No matter the rain, no matter the cold, especially the gorgeous days, we are here. Where will you be?

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

Farmer’s Market Recipe: Crowder Peas & Duck Cassoulet

Published by:

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

An example of a traditional cassoulet from the Toulouse Office de Tourisme, France

Usually I share quick and easy recipes with you, designed to whip up in under an hour. This is not one of those recipes.

Cassoulet traditionally is a rich, slow-cooked casserole that originates in southern France and usually contains water fowl, pork and white beans. In the classic French style, this is typically a two-day ordeal. As a general rule for optimal flavor and consistency you want to cool the dish down completely twice and cook it three times. This can get a bit tedious. I’ve modified this recipe slightly to fit my own cooking style, but have included options to expand upon for a more traditional flavor.

Purple hull Crowder Peas from Nick at the Covington Farmers Market

One cooking tradition I like to uphold is using locally sourced ingredients. Historically most long-established recipes would change slightly from province to province depending on what crops and game were available in that area. Why buy food from halfway across the country when you can get it fresh at your local market?

This recipe uses fresh crowder peas from Nick at Grow.Farm. If you see them there, don’t pass them up. Shelling peas together as a family is one of those life-long memories you don’t want to miss out on. Grab extra to dry and have year-round! Crowder peas are very close to black-eyed peas in the cow pea family, known for their rich nutty flavor and versatility.

Crowder Peas & Duck Cassoulet

Ingredients:

  • 4 oz uncured bacon, cubed, from Jubilee Farms
  • 10-12 oz quartered duck legs from Backwater Duck Farm
  • 1 medium onion, chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 1/4 cup minced carrot
  • 1/2 pound oyster or other favorite mushroom, chopped, from Screaming Oaks Mushroom Farm
  • 6 – 8 cloves garlic, minced
  • 1 pound shelled fresh crowder peas, rinsed, from Grow.Farm
  • 6 – 8 cups chicken broth from Credo Farms
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon fresh ground nutmeg
  • salt and pepper to taste

Directions:

  • Heat a large dutch oven or other oven-proof pot on the stove-top at medium-high heat.
  • Once pot is hot add bacon cubes. Let sit for a few minutes before stirring, then sit again. Try to get an even brown on all sides. Remove from pot and cool.
  • Repeat process with the duck legs. Once evenly browned set aside to cool.
  • Reduce heat slightly to medium and sautee onion, pepper, celery and carrots in debris and fat left from the meats. Add a little salt and pepper.
  • Cover & cook until veggies are soft. Add mushrooms and garlic. Cover again.
  • There are two options here. You can add the peas, meat and stock back in, bring it up to a boil for a minute then soak overnight, ready to cook in the morning. Or, you can remove the veggies from the pot and cook the peas in the stock for 30 minutes, then add the veggies and meats back in. Either way works. Slip in that bay leaf here at some point, too.
  • And either way once the peas have cooked enough to soften you’ll want to cool the dish down completely, one last time, before it goes in the oven. This can be accomplished by a.) being patient or b.) placing the whole pot in an ice-bath in your sink.
  • Once cooled fish out any bones from the duck legs. The meat should have fallen off by now. Add your herbs and nutmeg. Salt & pepper to taste.
  • Preheat your oven to 350 degrees.
  • Place your dutch oven or large oven-proof pot in the middle of the oven, uncovered.

I bet you think because it’s going in the oven the hard part is over, right?

Truth is, this classic French recipe requires a little more doting to achieve a true traditional flavor. You see, as this dish cooks it creates a delicious crust on top. Original recipes call to occasionally pierce this crust, gently scoop out some of the liquids underneath and pour it over the crust, returning it back to the oven to form another fantastic layer of crust. Traditionally this step is done seven times! I think a few times suffice, but definitely don’t skip it. Those layers add a wonderful richness and depth to this dish, and it would surely be lacking without them.

Continue baking until much of the liquid is cooked out and several layers have formed a nicely browned crust, about 45 minutes. Serve with a vinaigrette salad, red wine and a nice toasted fresh bread.

Bon appétit!

Local Events This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmer’s Market newsletter by Charlene LeJeune:

Well, friends, this week’s (and probably the next few weeks’) newsletter will be short. Looks like we will have some fine weather so take advantage of it and get out to the market — even if it’s just to pick up rather than stay and eat. Our Farmers’ Market band will keep you in tune while you’re here.

A nice glass of jasmine tea will rejuvenate you while you try to make a decision on which of Kandy’s salads you’ll have. Bring a container of pho home, too. It is a very soothing and delicious soup. Abeer is planning to have Ouzi this week and her spinach pies. Get a container of tzatziki to dip your pie into. Lots of eggs in the Double K barns and that means freshness to you. Pick up a jar of honey from Jerry so you can drizzle it over the Irish Brown Bread from Henderson’s Hearth. Of course, you’ll have to do the baking but it’s an easy mix and just think about the aroma of fresh bread baking wafting through the house. Yeah, you know what I mean.

Corey has brisket and ribs and he’ll be serving that with his world-renowned brisket chili (yeah, it’s good) and amazing smoked Gouda mac n cheese. Johnny will have all his usual and if you haven’t tried any of it, I recommend you begin with the beet and black bean burger. Yum! Joy says she will have boiled crabs this week and boudin and burritos! Gonna be a beautiful day in the neighborhood, my friends!

Sam Sprout’s white turmeric

Joe and Julie Manuel’s knee-slappin’, foot-stompin’ tunes will dance out from the gazebo this Saturday. So grab your coffee and something great for breakfast like one of Jennifer’s lovely breakfast sandwiches. Veggie pancakes are Meme’s specialty and she makes them delicious…I bet the kids won’t even know there’s veggies in them. Over at Norma’s there’s enchilada pie, slices of quiche…but, what the heck, go straight for the brownie. Patrick and Madeleine have been perfecting their apple turnovers and they usually have a muffin. But don’t get so carried away with the goodies that you miss out on the amazing selection of breads at both Happy Flour and Bear Creek Road.

Sprouts and more on Sam’s table and, yes, he still has the green juice…Sam, you gotta come up with a name for that. Nick will have arugula and heirloom eggplant and crowder peas (he may even have them shelled). Aminta has lots of nutritious microgreens. 

Lucy’s famous deodorants are back at the market!

Well, if you’re looking for fruit, you’ll have to get it in a jar. No worries, though, Althee and Stacey have you covered. They each offer some of the same jams and jellies plus they each have some flavors that are uniquely theirs. Gotta check that out. Or, you can opt for the fresh squeezed fruits like orange juice or the frozen variety in the form of popsicles from Amanda.

You’ll really need to take a stroll around the market where you’re sure to find something to tickle your fancy. Of course, if you eyes are still in bed, you will miss out on all this magnificence. 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 www.covingtonfarmersmarket.org

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

Farmers Market Recipes 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:

Bhakti Farms’ black bean vegan burger at Wednesday’s and Saturday’s market

A wonderfully happy Tuesday to you, friends! We are hours away from a bodacious market! Come and enjoy the sweet breezes and fabulous music of our Farmers Market Band who faithfully show up each week to fill our market with song! Joy is back and bringing with her a plethora of fine foods for you to grab ’n go. But if you want a hot meal, she offers chicken burritos or tamales or boudin. Tasty, beautifully spiced, Jordanian foods fill Abeer’s table. Don’t neglect getting your eggs. The Double K hens have been busy just for you, just like Jerry’s bees have been. The honey is flowing sweetly these days. Pho will once again be on Kandy’s table. Ahh! Nourishing broth, mung beans, cilantro, noodles, and chicken — doesn’t get better than that. Unless, of course, you get the creamy shrimp rolls.

Corey is busy smoking brisket and ribs for tomorrow and he will have more of his delicious cole slaw. Bhakti Farms is back as well. Johnny will be there with Bhakti Bowls (these are soooo delicious) and I’m sure he’ll have plenty of photos, too. Have you tried the nuts over at Nut N Better (Henderson Hearth). They are really wonderful, coated in cinnamon sugar with just the right amount of sweetness. Indulge in a bag and then get the shortbread mix from Henderson’s. You won’t regret it and they are very easy to make. Get a taste of jun or one of Mignon’s lovely tonics. Delightful! Jerome is making his 3 cheese quiche again; it must have been a big hit. There’s chocolate cake, too, just in case your sweet tooth is calling.

James Corbett Farms at the Covington Farmers Market

Saturday will soon arrive bringing the Dirty Rain Revelers into the gazebo. Let’s hope they don’t bring Hurricane Delta with them! I’m just gonna pretend she won’t be joining us.

Nick says he will have arugula this week and maybe he’ll have persimmons as well. Greg filled his table with pumpkins and honey last week. It is definitely October. I promised a recipe with pumpkin and this one is a doozy — Pumpkin Alfredo! See the recipe below. Now you will have to bake this pumpkin and puree the flesh ‘cause you will need 1 cup for the recipe. If you have more, freeze it. This is sure to become a favorite. Remember to pick up some of Aminta’s microgreens to sprinkle over the Pumpkin Alfredo just to give it that bit of flair!

Happy Flour Bakery has t-shirts!

Sam has lot of nutritious sprouts on the table and I believe he has ginger! Oh boy! Pumpkin Honey Beer Bread will headline on Jennifer’s table but may be pushed out by her fabulous black pepper biscuit with grilled chicken, bacon, and spicy apricot marmalade. Apple Turnovers have been a definite hit at Happy Flour — probably because they are apple-icious! Walnut pate, enchilada pie, brownies, and those amazing quiches are what Norma is serving this week. And, of course, Amanda’s fresh juices really hit the spot with delightful flavors like watermelon lime, peach lemonade, or her fabulous mango juice. Or just get one of her fruity popsicles and that will light up your face. 

Check out Tessier Gourmet for incredible prepared meals such as Eggplant Parmesan, Chicken Andouille Gumbo, Shepherd’s Pie, and more. So delicious, so easy. While you’re there grab a bag of Mauricio’s amazing vegan divinity or ginger cookies.

Sooo many wonderful things to enjoy. Whatta market! Stay safe, my friends!

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

Pumpkin Alfredo

  • 1 pound fettuccine cooked to al dente, reserve 1 cup of pasta water (check with Jennifer to see what homemade pasta she has)
  • 6 tablespoons butter (Mauthe’s, naturally)
  • 2 garlic cloves minced
  • 1 cup pumpkin puree not pie filling (Greg)
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half (you can substitute Mauthe’s heavy cream or you can also make your own half & half with a pint of cream and a pint of whole milk)
  • 1/2 cup freshly grated Parmesan cheese off the block
  • 1 tablespoon fresh chopped parsley (a plant from Alton should do, just leave it in a sunny window or plant it outside your back door for fresh parsley anytime)

Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions). Reserve about 1 cup of the pasta water.

Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more pasta water).

Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

Published by:

Covington Farmer’s Market weekly e-newsletter provided by Charlene LeJeune:

Happy, Happy October, friends! Well, almost. No matter, the weather is lovely and inviting you to a delightful lunch at the Covington Farmers’ Market. Didn’t I tell you to get some soup mixes from Henderson’s Hearth last week? You didn’t??!! No problem. Check ‘em out this week ‘cause these cooler days (and cooler nights) will be with us for at least this week. I’ve tried the Celtic Blend and the Creamy Rice (excellent!). I’m anxious to try the Black Bean.

Henderson’s Hearth is ready for fall! Covington Farmer’s Market (click for link)

Mr. Houston is always there with his veggies – count on peppers and eggplant. This cooler weather is sure to make the Double K hens happy and when the hens are happy, the eggs are plentiful. I usually opt for one of Kandy’s amazing salads but she also makes tasty spring rolls as well filled with shrimp or chicken, lettuce, cilantro, and noodles. It’s like a salad in a wrap. (You may as well pick up some of her creamy shrimp rolls or you’ll be thinking about them all day and probably Thursday as well.)

Hummus, grape leaves, chicken & spinach pies fill Abeer’s table but there’s also Eggplant Moussaka this week. Corey is smoking up a gorgeous pork roast, perfect for making his pulled pork sandwiches and he will be making his tasty cole slaw! Mignon has developed a delightful tonic, strengthening your body in readiness for the winter season. It’s a subtle blend of wild cherry bark, sarsaparilla, anise seed, star anise, and slippery elm. Baby Bhakti has arrived! Congratulations to Johnny and Caroline! Jerome will wow us this week with a creamy Three-Cheese Quiche. I know! Can’t wait to taste it!

As Saturday rolls around, the delightful tunes of the Steve Anderson Band fall from the gazebo and flood the market with music. (I was going to say spring but we are well past that.) So grab your coffee or milk or kombucha or fresh juice and take a stroll around the market to see what’s new.

Last of the summer veggies from GROW.farm (click for link)

These cooler temps just seem to put the fall veggies in gear and, if we are lucky, we’ll be seeing some greens soon. Or you can try growing your own. Simply grab a bag of good potting mix and find a sunny location. Poke a few holes in the top and you are ready to plant starter plants from Alton & Sandra — lettuces, kales, parsley (gotta have some herbs), thyme. You may want to ask him about Culantro which apparently tastes like cilantro but looks like a thistle. Get some mushrooms too. You don’t need to plant these; James has already done the work. You just need to cook and enjoy!

Greg is bringing pumpkins! I’ll have to pull out my soup recipes and check out different ways to cook this fabulous veg. Hmmm. Pie comes to mind….muffins…and breads…I wonder if our lovely artisan bakers will take advantage of that. Even if they don’t, a fantastic loaf from Happy Flour or Bear Creek Road will pair perfectly with your soup or the mix of Henderson’s soup mix you got on Wednesday, especially when wearing a spread of Jennifer’s blended butters. For my vegan friends, Jim’s Low-Carb Cauliflower Crust is perfect. Plus, it has so much flavor, anything else would get in the way.

We may not have full out greens yet, but we do have microgreens. Aminta grows an amazing selection of this mini powerhouses. Sprouts also contain a wealth of nutrition, so check out Sam’s. Nutrition powerhouses can come in liquid form, too, and Nancy’s strawberry kefir is fabulous! Try the kombucha flavors as well. And nothing says delicious like a fresh glass of juice from Amanda.

Remember to pick up your Elderberry Syrup from Naturally Well and your raw honey from Blood River, Nick, or Serenity Lane. Indulge in tasty beef jerky from 3 J’s and peruse the Moringa Teas from Exnihilo Farms (and the rabbit).

No matter where you look, you’ll find something wonderful at our Market. Whether you’re looking for doggie treats (Tiger Bait), or treats for yourself (Rose’s creamy pralines), or delicious prepared foods (Norma Jean or Tessier Gourmet), you’ll never regret NOT 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