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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 Charlene LeJeune:

Another beautiful Tuesday, friends, and just in time ‘cause I was hoping’ for a Wednesday! Wednesday means lively music and great food! Bhakti Farms has a delightful new sandwich. It’s chock full of veggies —carrots, Sam’s Sprouts (cause they’re the best) avocado, veganaise, and Johnny’s secret sauce on Dave’s killer bread! Plus they also serve a hot chai masala made with chai tea, and homemade cashew/coconut milk. Divine! Or try one of their new salads like the chickpea salad —a fabulous blend of chickpeas, tomatoes, red onion, parsley, and seasonings.

from the Covington La Farmers Market FB page

Oooh! It’s chilly enough to enjoy Kandy’s fantastic pho. Her special broth is delicious all on its own, but when you add the herbs, noodles, mung beans, and chicken, it becomes a warming, soothing, dare I say healing (at least to the soul) meal. Spinach pies or chicken rolls? No matter, Abeer is making both and I’ll venture to say that dipping them into her hummus or tsatziki would only add to the flavor. Try one of Mignon’s “chics”, a different type of “coffee” made with mushrooms and roasted chicory roots. Delish! Welcome to Wednesday, Eddie! He will be bringing us wonderful veggies in season –  mustard, kale, lettuces, green onions, and more. And, of course, Wednesday wouldn’t be complete without Double K eggs and Jerry’s raw honey (he even has organic honey). Maybe he even has some satsumas left!

Mike Artel will delight us with his special brand of melodies this Saturday morning as our market gets into full swing. What a wonderful way to enliven your stroll around the market! Start off with a hot coffee from the pavilion. Then head on over to Meme’s for a mouth-watering veggie pancake. Then, off on your journey to secure the best, freshly picked veggies. After all, that’s why you come to the Covington Farmers’ Market, right?  You’ll find chard, sweet potatoes, arugula, mustard, daikon radish, turmeric, green onion, cauliflower, broccoli, kale, sprouts, tomatoes, and more at our produce stalls. By the way, Tomato Ann has used some of her tomatoes to prepare a lovely, non-dairy, tomato-basil soup that she will have each week. Yum!

But we are more than veggies and fresh eggs and artisan breads. You’ll find some lovely prepared foods as well. Tessier Gourmet is well known for her Eggplant Parmesan, Chicken Andouille Gumbo, Spinach Artichoke Dip, tamales, and much more. And where would you go for creamy delicious quiche on Saturday but to Norma Jean? Her seasonal soups are also a big favorite and you should not forget about the brownies! Huge and chocolatey! Bhakti Farms is another place to be for vegetarian deliciosity, from their famous black bean and beet burger to their newest ginger quinoa salad, you will be wowed!

from the Covington La Farmers Market FB page

Specialties are our specialty! Stacy has the most creative mix of  pickled veggies — Garlic & Thyme Mushrooms, Spicy Asparagus, Lemony Cauliflower. Fruits of all sorts can be found in the jelly jars at both Althee’s and Stacy’s tables. Cameron is well known for tempeh and black garlic. Recently, he has been delving into the realm of cultured butters. In addition to a traditional cultured butter, Cameron has also developed a black garlic version and Korean Gochujang (no way I’m trying to pronounce that but it rolls off his tongue with ease). Lucy is back and so are her fabulous shampoo bars and deodorants. With fragrances like Lavender Lemongrass and Rosemary Peppermint, Plumeria, Honeysuckle, you’ll never small better! When you think of skin care, your thoughts naturally turn to Serenity Lane where Gerard & Judy have developed a fabulous line of skin and hair products. You’ll also find specialty essential oil blends.

James is adding mushroom powder to his table which is great for boosting the flavor of cream sauces, scrambled eggs, and stir fry. Pralines? Yep, Rose makes the best. Cookies? Fabulously decorated sugar cookies from Mauricio and peanut butter or ginger cookies (not as flamboyantly decorated but just as tasty) and ginger or chocolate vegan divinity.  Deeevine!

Oh the delights of the Covington Farmers’ Market! Lots of delicious each week — citrus fruits, strawberries, raw honey, or chicken jerky for your precious 4 legged pals. Yep, you’ll find it all here; the catch is that you have to be here to get the full benefit. See ya!

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

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On Instagram — @covingtonlafarmersmarket

Healthy Living Local Events Local News Non Profit Spotlight This Week at the Farmer's Market

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

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Happy Tuesday, friends! I surely hope you were able to get out to the Farmers’ Market today for the Give NOLA Day celebration. Our Farmers’ Market String Band’s melodies were enveloping the Trailhead with great music and other great bands will take over this afternoon and evening. Our regular vendors were there plus lots of worthy causes like the SPCA, Basket of Hope, Danielle Inn, Boy Scouts, and more. To donate or peruse a list of the non-profit organizations that will benefit from your donations go to

Now don’t worry if you didn’t make it, our market vendors (minus the worthy causes) will return tomorrow with lots of good eats and great music. I got a sneak peek at what is on the menu for tomorrow and even brought home some tasty morsels like Lilie’s teacakes. I know you’ll love Kandy’s fantastically crunchy egg rolls but today I opted for the spring rolls with lemongrass chicken, noodles, and special dippin’ sauce. How about a delicious pulled pork sammie with cheese grits, baked beans and cole slaw? Just puts a song in your heart doesn’t it?   May is National BBQ Month after all, so make sure you get a jar the best BBQ sauce available anywhere so you can have that wonderful flavor anytime! Nanette’s gotcha covered with a choice of tuna or chicken salad wraps and lentil cilantro soup. Frankie & Johnny’s is  offering beef toastados or bean burritos WOW! My heart’s singing….my feet are swinging… and Frankie has cashew brittle. ‘Nough said!

First of the Radishes! Bear Creek Road

First of the Radishes!
Bear Creek Road

As we head into Saturday, thoughts will naturally turn to Mother – after all her special day is almost here. Last Chance Bluegrass Band will start us off with toe-tappin’, happy face music swinging from the gazebo. Then, get ready for Chef Robert Vasquez of Opal Basil on the Trace in Mandeville (Boy, I sure hope you brought mom along) and samples of his Breakfast Burritos made with pork from Jubilee Farm and select produce from our very own Market! Thanks, Chef Robert for incorporating so many products from the market in your cuisine.

There’s a gift for Mom growing over at Dennis’ “grove on the corner”. Create a patio oasis for Mom with Cigar plants, beautiful Verbena, and purple Fire Spikes (the hummingbirds love them, too).  Add Rose Yarrow, Blue Plumbago, and Gardenia plants from Trudy and lacey Maiden Hair fern or purple Bougainvillea from Miss Betty for a touch of elegance.

Well, Mom, no matter what “music” is in your heart, we’re sure to have something to help it sing – a colorful bouquet of wildflowers from Nancy, a Cajun buttermilk tart from Pam, a pound of international coffee from Coast Roast, a plum almond tart from Bear Creek Road (this is her last week until after baby comes), Althee’s fig preserves, a pint of strawberries or blueberries, Aunt Bee’s fragrant soaps, …. how my heart sings!!!

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 Shop Local This Week at the Farmer's Market

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

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Blessings of the season to you, friends. Tomorrow is Christmas Eve and I know you’re all getting ready for family and friends and lots of great food. Stop by for some of Frankie’s goodies, Earl’s raw honey (makes a great gift) and fresh veggies from Mr. Houston.

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Saturday will be the last market of 2014. Weren’t we just celebrating the 4th of July?  Come and enjoy a refreshing cup of coffee with us while you shop for the goodies you’ll need for your New Year’s party. Chrispin Schroeder will sing out the old year from the gazebo while Jeff and Kristen get the rig into place to smoke up some amazing pork. Make sure you get extra for sandwiches. Lena and Suzie have wonderful breads to make that sandwich perfect.

Chompers BBQ - food demo this Saturday at the Covington Farmers Market

Chompers BBQ – food demo this Saturday at the Covington Farmers Market

I thought we’d finish out this year with the reason you all come to the Farmers’ Market – the vegetables! A quick perusal of the tables last weekend shows that the veggies are not taking a holiday, so much the better for us. I saw the first beets of the season on John’s table along with turnips, carrots, radishes, chard, spinach, kale, tat soi, bok choi, broccoli and iceberg lettuce (sounds like we may need a little dressing too.)

Beets from Bartlett Farm at the Covington Farmer's Market

Beets from Bartlett Farm at the Covington Farmer’s Market

Dinosaur kale, collards, mustard, chard cabbage, spinach, broccoli, carrots and green onions were loaded onto Mr. Houston’s table and a few feet away Ken Savage offers huge, gorgeous cauliflower, oranges, sweet kumquats, red navel oranges, grapefruit, and satsumas. While you’re over there, check out Spanish R Us. Soriedad is baking a fantastic Tres Leche cake, almost too pretty to eat – almost. She’s making coconut flan too.  Remember to get refried beans and salsas for your party!

Baby Swiss from Grow.Farm at the Covington Farmer's Market

Baby Swiss from Grow.Farm at the Covington Farmer’s Market

Fortunately, Nick still has those fabulous Evangeline sweet potatoes. You’ll also find heirloom turnips, chard, curly mustard, flat leaf kale, and persimmons plus quail eggs. Don’t forget your New Year’s cabbage from Natalie and some strawberries too! Johnadale Farms is back again with their strawberries – we’ve got goodness all around! Dennis has pure cane syrup made from his own sugar cane fields. Stop by and check it out!

Alton and Sandra have some absolutely gorgeous camellia bushes that will not be available for long. Look over their table for the most fragrant herbs for your garden – rosemary, lemon thyme, chocolate mint and more.

We hope you’ll join us for the last market of the year. By next Saturday, a whole new year will have begun along with the hopes and plans that a new year always brings. We wish you peace and prosperity in 2015. Thank you for your patronage, your friendship, and your recipes; we look forward to another year with 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

Local Events Shop Local

This Week at the Covington Farmers Market by Charlene LeJeune

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

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

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

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


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

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

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

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

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

The Covington Farmers’ Market is open each Wednesday, rain or shine, from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire and every Saturday from 8a.m. to 12p.m. on the side lawn of the Covington Police Station, 609 N. Columbia St. Call (985) 892-1873 for information or visit

Farmers Market Recipes Shop Local

Farmers Market Recipe: Radish & Spinach Quesedillas With Pico de Gallo

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

Featuring Veggies From Slice Of Heaven Farm

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2 tablespoons butter

Farmers Market Recipe: Radish & Spinach Quesedillas With Pico de Gallo1/4 lb radishes (cherriette, etc.), grated

1/2 lb daikon radishes, grated

1/2 onion, chopped

2 green onions, chopped

3 garlic cloves, minced

1/4 lb spinach, chopped

equal parts fresh cilantro and parsley, chopped

sea salt, cayenne (to taste)

your favorite type of cheese (jack, cheddar, etc.)


In a saucepan or small pot, heat the butter and add the onion and garlic.  Cook for a few minutes until translucent, then add radishes, green onions, cilantro, parsley and spices.  Cook for a few minutes, then turn the fire down.

In a separate pan, heat some more butter, or cooking oil of your choice, and place a tortilla down.  Spread the radish mixture around the whole tortilla, top with the shredded spinach and your favorite cheese, then place another tortilla on top.  Cover and cook until browned, then flip and cook to finish.  Serve with fresh pico de gallo and a Covington Brewhouse Pilsner.

Pico de Gallo:

Chop a couple of tomatoes, a small onion, a small bell pepper, garlic and jalapeno (to your taste), and some green onions.  Chop some parsley and cilantro, any other herbs you may want to add, and put the whole mixture in a bowl.  Add sea salt, cumin, cayenne pepper, cracked pepper, paprika, to taste.  Add the juice from one lemon (fresh lime also, if you like), cover and chill for awhile.  Serve with avocado slices on top of the quesedillas.  It is great with chips as well.

Farmers Market Recipes

Vegetable Stir Fry

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1 cup brown rice
1 cup vegetable broth
1 large diakon or other radish
a couple of carrots
1 large tomato
a cup of trimmed whole snow peas or edamame
a cup of sliced broccoli
1 red bell pepper, half minced and half sliced
1 large onion, half minced and half sliced
1 clove of garlic, minced
1 tablespoon of minced ginger
some chopped green onions
2 tablespoons of butter
2 eggs
4 teaspoons of soy sauce or liquid amino
2 tablespoons rice vinegar
1 teaspoon of toasted sesame oil
cayenne pepper and salt to taste, hot red pepper sauce to taste, crushed peanuts
Cooking Instructions:
Start by mincing and slicing the vegetables. Slice the radish and carrots into medallions, saving a little of the ends for grating. Clean and trim the ends of the whole peas, cut into one inch pieces. You can cook the rice while you prep and set aside to cool. Saute the minced onion, bell pepper, garlic and ginger in 1 tablespoon of butter with a little salt and cayenne. In another pan cook the slightly scrambled eggs in the other tablespoon of butter, stirring them often to keep them fluffy. Add the sliced radish, carrots, tomato, peas, broccoli, bell pepper and onion to the sauteed veggies and stir. Add the rice, broth, soy or amino, vinegar and oil, and stir some more, cooking on medium high. The eggs should be well cooked at this time, add this too. Do a little more stirring. Add a little more salt, cayenne and hot red pepper sauce to taste. Stir a bit more until all is well mixed (you can see where this dish got its name!)
Serve topped with grated radish and carrots, chopped green onion and some crushed peanuts.

Farmers Market Recipes Healthy Living

Spring Mix Salad with Strawberry Vinaigrette

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6 cups fresh mixed greens
1/3 cup roasted walnuts, chopped
1/3 cup shredded radish
1/3 cup shredded carrot
1 orange, peeled and segmented

1/4  pound of strawberries, hulled and halved
1/3 cup of virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon of red wine vinegar
1 tablespoon of fresh squeezed lemon juice
1 tablespoon of honey
splash of sherry
fresh or dried basil, crushed
salt & pepper to taste

Cooking Instructions:

Start by mashing about 3/4 of the strawberries in a large mixing bowl until they are more of a mushy consistency. Save the remaining strawberries for the salad. Wisk together the oil, vinegars, lemon juice, honey, sherry, crushed basil and spices in a separate bowl. Add this to the strawberry bowl and mix thoroughly. Cover and let sit for about 1 hour.

Mix the greens, radish, carrots and nuts, plate and top with orange slices, strawberry slices, and lastly the dressing. Save any remaining dressing in a tightly sealed jar in the refrigerator for up to a week.