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Local Events 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! The weather is going to be wonderful tomorrow, just in time for lunch at the Market. So put your smiles on and meet us over at the Trailhead. Let’s begin with the most important – dessert! Frankie is baking up an unbelievable peach cobbler. Take home her Cinnamon French Toast with maple syrup and pecans for breakfast on Thursday (or Friday). Nanette’s soup of the day is tomato basil and I can see that smile already. Don’t forget to pick up something for the rest of the week. Pulled pork sandwich and fixins for Thursday and a noodle salad with lemongrass chicken for Friday. Of course you could pick up enough pulled pork and fixins for dinner and a sliced turkey wrap for Thursday. OR a couple of soups and turkey wraps for tomorrow’s supper and…well, you get the picture.

Nanette CFM

Nourish by Nanette

Well our Wednesday Covington Farmers’ market vendors are really making a name for themselves in the area. Nanette Shoenwe has also been featured in a Covington Town Talk article. I always knew you guys were special and now the rest of Covington knows!

It was a delightful day last Saturday with cool breezes and sunshine and I will accept nothing less for this coming Saturday, especially since The Lucky Dogs are in the gazebo. So grab your coffee and start your shopping and before you know it Sweet Daddy’s BBQ will be set up and ready to serve tangy dishes from their menu.

Now that the weather is promising cooler days, it’s time to get out in the garden. Alton and Sandra have gotcha covered with lots of great plant starters – Stonehead cabbage, Red Sails lettuce, Chinese cabbage, Brussels sprouts, Swiss chard, Birdseye peppers and a large selection of aromatic herbs. Dennis and Ms. Betty both have fantastic plants to make your patio an oasis.

greensGreens are popping up more and more with mustard greens on Mr. Houston’s table, bok choi, baby kale and arugula. J.R. should have plenty ore of those lovely green eggplant and I’m anxious to see more hot peppers on Nick’s table. Eddie has habanero, jalapeño, and cayenne peppers, butternut squash and more.

Lena is hoping to have more of her splendid corn grits this week. I love to serve them with any leftover pulled pork I have or topped with shrimp barbecued with my Shrimp on the Barbie seasoning. Makes a very quick, convenient and delicious supper. She also has her own special granola mix and amazing breads with freshly ground flour.

Baked goods from Windfield Farms bakery

Baked goods from Windfield Farms bakery

At Windfield Farms, Suzie’s counter is filled with delicious artisan breads. She always has a French batard, baguettes, and her secret formula health bread plus a different savory bread each week. You’ll also find magnificent muffins – blueberry, cranberry, chocolate and Glorious Morning (a delightful mix of carrot, apple, raisin and walnut)!

So much to discover and enjoy. Of course, you’ll never discover everything that’s new and tasty without being here. You must come and enjoy the adventure with us. We’ve ordered beautiful weather for 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

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Fresh Pico de Gallo & Guacamole

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Inspired by fresh local ingredients found at the Covington Farmer’s Market

Get the most out of the rest of summer with fresh made Pico de Gallo & Guacamole! A real treat, serve chilled with your favorite chips!

parts of an expository essay get link flomax without rx https://projectathena.org/grandmedicine/buy-prednisone-with-out-a-prescription/11/ https://themauimiracle.org/bonus/ambien-20-mg-high/64/ construction safety essay in english get link proposal writer cover letter go to link follow canadian super store viagra clipart memorial day essay https://businesswomanguide.org/capstone/eva-vs-roi-essays/22/ cycle essay part source site source link follow site hilft viagra gegen zu schnelles kommen viagra quebra de patente http://archive.ceu.edu/store.php?treat=estragon-herb-replacement-for-cialis how to get viagra au order zithromax overnight effect of viagra on blood sugar is the death penalty effective essay semiotic analysis essay ssc english model papers comprar viagra en italia get link kamagra korner ambien cr insufflation barbara ehrenreich are families dangerous free essay basket_of_green_peppersIngredients (Pico)

1 medium onion

1 medium tomato

1 bell pepper

3 toes of garlic

1 lemon

1 lime

1/4 cup cilantro, chopped

1 jalapeno

800px-Guacamole_IMGP1271Ingredients (Guacamole)

2 avocados

1 medium onion

3 toes of garlic

2 lemons

1/4 cup cilantro, chopped

1 jalapeno

Spices for both (to taste):

sea salt, cayenne pepper, fresh ground pepper, cumin, paprika, fresh basil and oregano

Directions

For the Pico:

Basically, mince all of the vegetables and herbs and place them in a small bowl.  You may use a food processor, but then it will be more of a salsa, so it is the cook’s preference as to consistency.  Juice the lemon and the lime and add to the vegetables, along with any pulp.  Add the remaining seasonings and allow to marinate in the refrigerator (the longer the better – ideal is 24 hrs.)

For the Guacamole:

The riper the avocado, the easier it will be to obtain a smooth consistency.  Mash the avocado first, then add the rest of the minced ingredients.  Again, you may use a food processor to blend all this, I prefer to just chop.  Juice the lemons and add to the mixture, along with any pulp.  Add the remaining seasoning to taste, and let sit in the refrigerator until serving time.

For the Chips:

Get your favorite brand of tortillas (corn, wheat, flour – whatever your preference) and cut them into slices, like a pizza.  Spread them out in a single layer on a cookie sheet at least 1/4 of an inch apart.  Top them with spices to taste, or sprinkle with lime juice.  Bake 8 – 12 minutes at 400 degrees or until crispy and golden brown.

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Roasted Zucchini Salsa Rossa

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Inspired by fresh local ingredients in season at the Covington Farmer’s Market

Try fresh zucchinis, tomatoes, peppers and home-made red sauce from the Covington Farmer’s Market for this great seasonal recipe!

slice fresh bio marrow on white background2 large zucchinis, cut in ½ slices

2 cloves of garlic, pealed

1 jar Abundant Life Kitchen red sauce

1 pint small tomatoes, halved

2 sweet peppers, chopped

¼ cup fresh basil

2 – 4 tsp crushed red pepper flakes

Pasta of your choice, prepared

Fresh grated parmesan

Preheat oven to 350 degrees. Brush a large pan and both sides of zucchini slices with olive oil. Place zucchini slices and whole garlic cloves in the pan. Bake for 15 minutes and then flip the slices in the pan – stir around the garlic, too. Bake for another 15 – 20 minutes, or until the zucchini starts to turn golden brown.

Meanwhile, heat the red sauce in a medium sized pot. Add the halved tomatoes and chopped sweet peppers. You can add some crushed red pepper flakes for a spicier sauce (optional). Once the sauce is almost to a boil, add the chopped fresh basil (save a few sprigs for garnish).

Serve the zucchini over the red sauce and pasta, topped with fresh grated parmesan and a basil sprig. 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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Wed Farmers Market signGood afternoon, friends and great news – it’s Tuesday again! That means just one more day to a tasty lunch, sweet breezes, and relaxing music – perfect for summertime lunching. Now I know you’re thinking it’s gonna be pretty hot, and it is, but there always seems to be a fair breeze whipping up under the Covington Farmers market pavilion.

But it’s more than fair breezes enticing you to the Market for a lunch of Rebecca’s authentic Honduran food. It’s our amazing vendors and their love of food that has you dreaming of Kandi’s shredded cabbage salad with its crunchy bits of carrot, chicken, red onion and herbs and inviting you to partake of Nanette’s savory summer Minestrone soup with lovely chunks of squash, green beans, tomatoes, and great northern beans swimming in a savory broth seasoned with oregano and basil or tempting you with the prospect of Jeff’s pulled pork and a side of cheese grits and a luscious new creation – ranch macaroni salad.

WatermellonYou’ll get there and have trouble deciding between Frankie’s bread pudding with rum sauce or the new egg custard pies with eggs so fresh you can see the yellow. Don’t forget the veggies – zucchini, bell peppers, squash, potatoes, and watermelon. Our vendors are offering some incredible dishes that are hard to pass up, which is why I usually pick up several and enjoy them throughout the week. Sometimes, I even let Mr. Wonderful share in the bounty.

Saturday morning will roll around (as it usually does at that time of the week), just as bright and lovely as ever. Prepare yourself now for the delightful tunes of Joe Barbara coming from the gazebo. Pat Lester’s Food Wagon will be parked at the curb on Columbia Street. Make sure you get here early to get your coffee and enjoy the morning, the music, the many market delights.

Bartlett Farm has heirloom tomatoes galore!!

Bartlett Farm has heirloom tomatoes galore!!

New vegetables are joining the ranks each week. Nick has a selection of heirloom eggplant with names that are as inviting as the vegetable, such as Ping Tong, Pandora Striped, Louisiana Green, and L’il Sailor. They could get you in trouble, though. “Hey, John and Mary, how ‘bout joining us for dinner tonight? We’re cooking up a batch of L’il Sailors – so nice and tasty!” (OK, OK, I’ll stop.) Mr. Houston has 2 varieties of watermelon – traditional and one called Moon & Stars. You may even get lucky and get a few of Natalie’s ghost eggplant.

purple hull peasEddie has yard-long beans and purple hull peas in the shell and you’ll find cuccuzzas hanging around Bardwell’s table. The Clecklers have sweet Alabama peaches and Pink Lady peas. John has a tasty mix of fuzzy yellow tomatoes, bright orange and long skinny reds that look more like a red pepper than a tomato. Didn’t matter to me; they were real good. Fancy names or not, there’s still lots of good eats on the tables.

A Rainbow of kombucha from Kombucha Girl Living Beverages

A Rainbow of kombucha from Kombucha Girl Living Beverages

Althee tells me she is adding no sugar added jams to her repertoire starting with mango and blueberry and will soon add strawberry as well. Hot Tamale Mama is stunning the tamale world with her latest creation – red beans and rice tamales! I haven’t tasted them yet but Pam has a knack for making the ordinary extraordinary. She also has a new oyster mushroom and lentil soup. With all this great food hanging around, please tell me you’re not planning to sleep in. We’d hate for you to 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 www.covingtonfarmersmarket.org

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 sign

Happy Tuesday, friends! There’s a lovely day at the market for you tomorrow, full of music and fresh veggies and wonderful food. Take some time to have lunch with us. Feast on a new creation from Kandi – a shredded cabbage salad with shredded carrots, chicken, red onions, cilantro, mint, and Chinese cilantro all lightly seasoned with a side of fish sauce. And so tasty too! Nanette is making a refreshing watermelon gazpacho to lighten your meal. Add one of her remarkable chicken salad wraps to go. Jeff is preparing that crunchy broccoli salad that’s so delicious to go with his smoky pulled pork. Maybe a few chicken tamales would be more to your liking. Finish with a slice of lemon blueberry bread from Frankie (and save the rest for during the week). And then I suppose you do have to get back to work…heavy sigh. But wait! Don’t forget your veggies! Pick up some new potatoes and bell peppers from Mr. Houston or a few Creoles and peaches from Greg Miller. Natalie will be back next Wednesday with zucchini, cucumbers, bell peppers, and yellow squash.

I am planning for a lucky Saturday with the Lucky Dogs bouncing out their tunes from the gazebo while gentle breezes and friendly smiles sprinkle your morning. Grab your coffee and stay awhile. Norma Jean Marcon of Norma Jean’s Cuisine will demonstrate how to make the perfect Salade Nicosia using the bounty of the Covington Farmers’ Market.

Fresh picked chanterelles at the Covington Farmers Market

Fresh picked chanterelles at the Covington Farmers Market

And bounty we do have! Last week, Nick put out baskets of heirloom tomatoes – tiny orbs of yellow, pink, red, and chocolate all sharing their pint of space. There are tomatoes a plenty from JR Bardwell, John Bartlett, the Clecklers, and Greg Miller. Yes, Greg is back and he also has peaches and Chanterelles. Yippee! But he’s not the only one. Chanterelles also joined James’ lions mane, oyster, and shiitake mushrooms and I found them on Nick’s and John’s tables as well. I’ll have a new seasoning on Saturday that will take those mushrooms on a magical mushroom tour (or somewhere close to there). Or, you can try one of Spicy Lady’s seasonings. Cheryl is sure to have one to go with any veggie at the market and still keep your taste buds hoppin’.

Potato Yukon Gold from Bartlett Farm

Potato Love – Yukon Gold from Bartlett Farm

You will find many varieties of squash around the tables and I’m sure you’re looking for unique ways to prepare them. I came across a couple of sandwiches that would fit the bill perfectly. I’ll post the photos below. The first one comes from our terribly missed friends at Slice of Heaven (now inconveniently located in Oregon). Brandon and Marietta used sautéed greens, which may be a little hard to find at our market these days but sprouts (Sam) or shoots (Nick) will be a wonderful substitute. He then added cheese (Mauthe’s or Farmhouse Dairy), onions, pesto, red peppers and grilled for a very tasty veggie sandwich. Nur sautéed tomatoes and zucchini and spread her bread with hummus. You know that we have the best bread around so no matter which you choose, you will come out a winner. Each sounds so delicious and simple and you can vary the veggies to suit your tastes.

Those aren’t the only veggies gracing the tables. Mr Houston has purple bell peppers, JR has eggplant, John Bartlett has Yukon Gold potatoes (and the red ones too), Eddie has fresh garlic, Nick has cute little heirloom squash, and Natalie is back with zucchini, cucumbers, squash and more.

Screaming Oaks Mushroom Farm table last Saturday - mushrooms, blueberries & chickens!

Screaming Oaks Mushroom Farm table last Saturday – mushrooms, blueberries & chickens!

What will make your market merry? Mushrooms, raw honey, avocado salsa, Japanese maples, fresh juices, Kombucha, special treats for your pets, muffins, fresh bread, and cookies all wrapped up in a glorious 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 www.covingtonfarmersmarket.org

Healthy Living Local Events Shop Local This Week at the Farmer's Market

This Week at the Covington Farmer’s Market by Charlene LeJeune

Published by:

Wed Farmers Market signHappy Tuesday, friends! We’re looking forward to a great day tomorrow full of music and fresh veggies and good food.  Mr. Houston’s garden has been bloomin’ with cucumbers (eatin’ and picklin’), green potatoes, squash, bell peppers, and he may even have some tomatoes and eggplant. Come and join us for a relaxing lunch. Kandi’s pan seared salmon salad and a glass of sweet jasmine tea make a perfect lunch. Bring home dinner with a pound of Jeff’s pulled pork, cole slaw, Mac N Cheese, and baked beans. Or try Nanette’s refreshing cucumber yogurt soup which will go very nicely with her summery Mediterranean salad. A Honduran hot tamale (they are pretty big), salsa and chips and you have lunch for Thursday or even Friday. And, of course, you can’t be without dessert and Frankie’s gotcha covered with strawberry dream pie or her incredible Marguerita pie. Ooh my!

Make plans to come out on Saturday and enjoy the toe-tappin’ melodies of Chris Talley coming from the gazebo. So grab your coffee or one of Sacred Earth’s new caffeine bars and enjoy the music while you do your shopping. Oh, you heard me right. Enough caffeine for a full cup of coffee, balanced with fresh herbs and oats in a scrumptious breakfast bar. Then, get ready for some barbecue because VooDoo Foods will have their rig parked on Columbia Street, ready to dish out some great BBQ. They will also have homemade Worcestershire Sauce and Twangy sauce. Not sure what Twangy sauce is but it does sound tasty doesn’t it?

Summer Squash from GROW.farm

Summer Squash from GROW.farm

I took a slow walk around the market last week and it surely has blossomed this past week. I guess it’s all the rain we’ve been having. But even a quick stroll around will reveal a treasure trove of veggies. Eddie’s Veggies table was filled with golden wax beans, Maxibell green beans, yellow zukes and banana peppers (soooo good sautéed with onions and Italian sausage and served over spaghetti – easy peasey). The Clecklers not only had tomatoes but peaches as well. I cut up a peach to add to my tea for a flavor boast. Mr. Houston told me he would have tomatoes and possibly eggplant for this week along with squash and. J.R. said he will have cherry tomatoes, potatoes, rattlesnake snap beans, zucchini, yellow & white squash, and cucumbers.  John promised bell peppers, eggplant, red and Yukon Gold potatoes, great juicing carrots, and , if you get there early, some heirloom tomatoes.

Carrots from Bartlett Farm at the Covington Farmer's Market

Carrots from Bartlett Farm at the Covington Farmer’s Market

Don’t forget about grilling! We’ve got a smorgasbord of meats and veggies that are ready and waiting for a few grill marks. Marinate your chicken in Bechac’s Roasted Garlic & Tomato Dressing for an hour or so before grilling for tender tasty chicken. YUM! Careful, a dab of goat cheese in the middle of your burgers will have you crowned Master Griller and you will be in charge of the pit from then on.

I had a chance to try Spicy Lady’s Wasabe Seasoning on Saturday and I’ll admit to a bit of trepidation since I always associated wasabe with lots of heat. It was delicious, not too hot, and I thought that it would be really great mixed with a little of Cheryl’s oils and tossed on grilled veggies, potatoes, mushrooms, shrimp, or what have you.

Breads love it on the grill. Suzie will have Spinach Feta this week which probably won’t work too well on the pit but her Health Grain bread or French baguettes toast up wonderfully, especially with a little of Vincent & Mauricio’s Skordalia spread over it. Lena’s home ground wheat breads just dying to get toasted and Crystal’s gluten free sourdough breads are sure to please even those who are not concerned about gluten. Spread some of Bear Creek’s garlic and herb butter on several slices and pop those babies on the grill. Or just toast ‘em plain and add a little Meaux Mustard for a jazzy sandwich. With four flavors – Local Honey, Creole, Green Heat, or Blueberry – you may have a tough time choosing.

Bear Creek Road Pie of the Month: Dark Chocolate Strawberry Pâté Tart with Lavender Meringue

Bear Creek Road Pie of the Month: Dark Chocolate Strawberry Pâté Tart with Lavender Meringue

You won’t want to stop there. After all, Lolly Marie is boasting those yummy caramels, white ginger truffles, and chocolate raspberry truffles plus caramel apples. There’s so much more out here – a beautiful spring breeze, delightful music, great food. What more can you ask for?

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