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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!

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 signHappy, happy Tuesday! I am looking forward to a lovely day tomorrow with blue skies smilin’ at me (and you, too.) Why not join us for a delicious turkey and cheddar wrap with a nice steamy bowl of Hot & Sour soup from Nanette? Or perhaps you may enjoy a serving of crunchy egg rolls from Kandi. Jeff and Kristen will not be at either market this week, but we will see them here next week. Frankie will have mini pies and fruit breads and crunchy nut brittle – that’s, if you’re good. Natalie will be here with fresh strawberries and Mr. Houston will have yard eggs, red & green cabbages, broccoli, turnips, and greens.

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Those blue skies will be smilin’ again come Saturday morning and the melodic tunes of Crispen Schroeder will shine out from the gazebo. I know most of you have tasted Dong’s scrumptious Korean pancakes (‘cause I’ve seen them floating around the market like they were Lola’s parmesan fries). Well, Dong will sample and sell Korean BBQ this coming week. Can’t wait to taste it!

Crystal (Betty Rue Gluten-Free) is now offering finishing salts. I wasn’t sure what a finishing salt was so I looked it up and found that they enhance the depth of natural flavors in your meal. “As you eat, food and salt combine—first a flash of salt… then the food… a flicker of salt and now fuller food flavors, and then a faint spark of salt catches at the richest and most complex flavors of the food. With finishing salt, the relationship of salt and food evolves with every bite. The rewards are increased intensity of flavor, greater flavor complexity, exciting new textures and even aromas, and a heightened awareness of the very process of tasting food.” I couldn’t have said it better myself.

Rosalie Apothecary has many different tea blends to suit your tastes. I tried one this weekend called Carob Café and found the flavors of roasted carob and cacao, dandelion root and clove very soothing. You can even make a coffee substitute by brewing this blend stronger. Try her other blends, such as Hibiscus & Spearmint, Gypsy Cold Care, or Mulling Spice. Since they are loose teas, she even has cute little muslin bags to brew with. Perfect!

TigerBait treats 2

Tiger Bait Raw Whole Foods – Dehydrated Chicken Treats for Dogs & Cats

You can’t forget your little four legged buddies. Tiger Bait raw pet foods now offers dried chicken strips for your furry friend. I’m sure your pet will LOVE the raw foods they have. Hopefully, Andy and Tiffany will be back at the market this week. Right now they have their hands full as their nanny goats are beginning to have their kids. Ishmael of Mt. Hermon Pork tells me that they will have both green onion and Italian sausage available this week. He also told me of plans he has to make some gourmet type sausages which sound amazing!

I had a chance to taste some of Lena’s biscotti this past weekend; it was deeelish! She makes them with whole grains and almonds and they are crispy and perfect for dipping into a steamy cup of coffee. She also has those magnificent toasted bread rounds which are great instead of chips for dipping into Nur’s roasted red pepper or chipotle hummus or Hot Tamale Mama’s spinach artichoke dip.

Coffee Beans from Coast Roast

Coffee Beans from Coast Roast

We have lots and lots and lots of great things here at the Covington Farmers’ Market such as fabulous lip and skin balm from Michele (Sweet Home, Sweet Earth), or homemade marshmallows from Betty Rue, or a great gourmet coffee from Coast Roast, but you won’t find them if you’re not here. Come join us for a great start to your day!

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

Local Events Non Profit Spotlight Shop Local

This Week At The Farmers Market By Charlene LeJeune

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This Week Farmers Market 3-26-14Happy Tuesday, friends! I’ll bet you just can’t wait until lunchtime tomorrow. I know how you feel. Your taste buds are tingling with thoughts of BBQ chicken and fixins’ or crispy egg rolls and dipping sauce. Will you feast on ravioli or cannelloni, seared salmon salad or crunchy veggie wrap? Remember to try Robin’s spicy pepper jellies, Marcie’s sprouted nut butters, and Marietta’s homemade granola. And then….dessert. I know, I know…with almond date bars, raspberry truffles, banana bread, caramel apples, mini cherry pie, and cashew brittle from which to choose, it’s a sweet tooth’s dilemma. What the heck! Get one of each. Problem solved!

Come Saturday Morning, a delightful tune for a delightful day, especially with Vintage Jazz sending finger-snappy jazz melodies from the gazebo. Spanish R Us Restaurant (I wonder if they’re any relation to our Rebecca?) in Covington will serve samples from their menu. It’s looking like a day you don’t want to miss.

Southy is cooking up a special March soup this week with cabbage, potatoes, and carrots. It’s a little late for St. Paddy’s Day so we’ll just call it Irish Soup. Go on and pick up a bag of sweet jalapeño gluten free cornbread balls from Betty Rue to enjoy with that or try Lena’s organic cornbread mix and make it yourself. Spread your cornbread liberally with Vincent’s Rosemary Skordalia or Mauthe’s sweet cream butter – heaven. Southy will have asparagus soup for those of you who aren’t Irish. Right next door, Johnadelle’s is back with fresh strawberries. There aren’t many so get there early.

We’ve got chickens all over the place! James will have more chickens this week which have been free range raised and supplemented with non-GMO feed. John also has free range chickens and you can get them in pieces/parts. Justin is offering both chicken and duck. Jessica doesn’t have chicken or duck but she will have huge goose eggs. Just one is equal to 3 (count ‘em, 1-2-3) chicken eggs and since they have been laying very nicely, there will be none for the roasting pan. Jubilee Farms is offering both beef and pork – steak, roast, chops, oh my! Since we’re discussing meat, Farmhouse Dairy is well known for their delicious cuts of lamb and goat meats and even their goat cheese. Now that almost all the new babies have been born, Tiffany and Andy have goat’s milk as well. I sure hope they’re getting some sleep now. You know how those “kids” are.

If you haven’t already tried them, make it a point to sample Dong’s tasty Buchimgae (I still can’t pronounce it) – you know, his Korean pancakes made with flour, water, onions, pumpkin, and garlic chives. Served with dipping sauce, they are a big hit! So were Betty Rue’s cake pops, sinfully rich chocolate devil’s food cake lollipops with peanut butter frosting, rolled in sprinkles and calling my name. Perhaps there’s something calling your name – farm fresh eggs, Suzie’s harvest muffins, Lena’s toasted bread rounds, Sam’s sprouts and nut butters, Norma Jean’s muffaletta veggie wrap, Angel’s plump stuffed artichoke, Kevin’s gourmet coffee… Just follow the music; we’ll be there waiting with fresh coffee and juice and all manner of good things.

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

Wednesday Covington Farmers Market Menu 3-26-14