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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:

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.
Farmers Market Recipes

Farmers’ Market Recipe: Lion’s Mane “Crab” Cakes

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

Who doesn’t love crab cakes? Well for starters, people who don’t eat crab. But that doesn’t mean that you want to miss out on the delectable flavor experience that has made this dish a southern staple. In comes lion’s mane mushrooms to save the day!

What is Lion’s Mane?

The lion’s mane mushroom (Hericium erinaceus) is an edible gourmet mushroom known for both its tastiness and medicinal benefits. Their flavor and texture is very similar to crab or lobster meat, especially when hand-torn and fried. The mushroom is named for its long, shaggy spines, resembling a mane. They are fairly common throughout the northern hemisphere, found here in wintertime growing on hardwood (usually dead or sick) trees. Most studies link lion’s mane to its memory protecting traits and over-all brain boosting benefits. Here’s a wonderfully informative video from world-renowned mycologist Paul Stamets on lion’s mane mushrooms and their medicinal uses:

This recipe was adapted very slightly from the one found at TyrantFarms.com. I highly recommend checking out their article, which goes into detail about the lion’s mane mushrooms, including how to cultivate them at home and forage for them out in the wild. Incredibly educational! www.tyrantfarms.com/lions-mane-mushroom-hericium-erinaceus-grow-forage-eat

Lion’s mane is available at the Covington Farmers’ Market, locally grown year-round from Screaming Oaks Mushroom Farm. The mushroom we used was wild-harvested, a gift from our friends at Soul’s Journey here in Covington. In addition to providing amazing massage and bodywork, Soul’s Journey has a full line of medicinal tinctures, essential oils and more. Herbalist Sammy Plaisance prepares many of these with locally-sourced ingredients. Follow them on Facebook: www.facebook.com/soulsjourneyla

This recipe isn’t just for those wanting to avoid crab meat! It’s truly delicious, and a great way to use your lion’s mane mushrooms. Or to sneak them onto any picky eaters’ plate. 😉

Lion’s Mane “Crab” Cakes

(with a quick sauce recipe)

Ingredients:

  • 1 lb lion’s mane mushrooms
  • 1/2 cup minced yellow onion
  • 1/2 cup minced red bell pepper
  • 6 cloves garlic, minced
  • 2 large eggs or duck eggs, beaten
  • 3 Tbs minced fresh parsley
  • 3 Tbs minced green onion
  • 2 Tbs minced fresh basil
  • 2 Tbs butter, melted (additional butter needed for frying)
  • 2-3 tsp sea salt (plus some to sprinkle after frying)
  • 2 tsp paprika
  • 1-2 tsp fresh cracked black pepper
  • 1-2 tsp cayenne pepper (optional)
  • 3/4 to 1 cup bread crumbs or panko

Directions:

  • For the lion’s mane: you may need to brush off some dirt. This is better done with a brush, if possible, rather than water to not water-log the mushroom. If you must rinse, rinse quickly and do not soak – mushrooms are like sponges!
  • You can dice up the mushroom, but it’s much better for the texture to tear it. Start from its toothy ends and pull small 1/4 inch thick strips down to the base. You can chop lightly if your pieces are too big to manage.
  • Heat a large skillet to medium with just a little butter and add the mushrooms. You are just trying to cook out any additional moisture here, so keep it low and uncovered, stirring occasionally. Cook until all extra moisture has evaporated, being careful not to scorch them. Time here varies depending on how wet your mushrooms are, but don’t skip it! This step is essential to the patty-making process – wet mushrooms make crumbly cakes!
  • Once your mushrooms are done, remove from the skillet and let cool.
  • In a large bowl whisk your eggs, butter, herbs and spices. Add the onions, pepper, garlic, cooled mushrooms and bread crumbs and mix well. Mash together until everything has absorbed and mix is patty-able. More crumbs may be needed for wetter mixes, but be careful not to add too much, or you’re back to crumbling cakes. Let the mix sit for 5-10 minutes to fully come together.
  • Pre-patty cakes into about 3 inch wide, 1/2 inch thick patties before frying. You can dust them lightly with flour to make them easier to handle. Mix should make about 4 – 6 cakes.
  • I just wiped out the same large skillet to fry with. If you do this, be careful not to leave any debris that will burn up in the pan. Heat to medium-high and melt 2 Tbs butter. Once the skillet is hot, arrange patties carefully, allowing for 1 inch spacing.
  • Cook for 5-8 minutes, or until bottoms are golden brown. Flip and cook the other side. Once the cakes are browned on both sides, remove and sprinkle with a little extra sea salt. Allow to cool slightly before serving.

Secret’s in the Sauce

I’ll share a secret with you – delicious sauce is in your fridge, and all you need is a whisk and a bowl!

As many local sushi restaurants can attest, I am a fan of all the sauces. And we all know you can’t have crab cakes without it. But before you go filling up the back of your fridge with a sauce for every occasion, let me fill you in – most sauces are super easy to whip up at home. Not only is it usually a fraction of the cost, but you can personalize it and make it your own! Try out this homemade garlic aioli recipe from Tyrant Farms, the same folks that inspired this crab cakes recipe. Or you can just use some of your favorite brand mayo.

Whisk & Drizzle Crab Cake Sauce

  • 3 Tbs aioli or mayo
  • 3-5 tsp hot sauce (I used our homemade hot sauce)
  • 1/2 tsp lemon juice
  • sprinkle of paprika

Whisk thoroughly for an even blend!

Make ahead to cool before serving. You can double the batch for more sauce. We’ve never had any left over, but I’d image it would keep well in the fridge. This sauce isn’t just for crab cakes – you could use it for fries, zucchini fritters and more – the possibilities are endless!

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

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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

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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!

Farmers Market Recipes

Farmer’s Market Recipe: Chicken & Oyster Mushrooms

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Fresh recipes inspired by local, seasonal ingredients by Chelsea Cochrane

Check out this beautiful variety from Screaming Oaks Mushroom Farm at the Market.
Click the image to view their Facebook page.

Looking for a soothing recipe for a chilly, rainy day? This sautée of mushrooms and chicken goes beautifully served over fettuccine with some fresh grated parmesan. Screaming Oaks Mushroom Farm (James) at the Covington Farmer’s Market always has the most beautiful mushrooms. And there’s a new chicken vendor, Credo Farms, that can provide all your pasture-raised chicken needs.

Pasture-raised chickens from Credo Farms at the Covington Farmer’s Market. Click the image to view their Facebook page.

Ingredients:

Oyster Mushroom from Screaming Oaks Mushroom Farm (click for link)

2 – 4 Tbs cooking oil
3 – 4 chicken breasts, cut in 1 inch strips
1 small white onion, sliced thin
1 lb oyster mushrooms
3-4 cloves of garlic, mashed
1/2 bunch of parsley, chopped
2 Tbs basil, chopped
2 tsp thyme leaves
1 tsp paprika
Lemon zest
1 Tbs lemon juice
1 cup white wine
1 cup chicken broth
salt & pepper to taste

Directions:

  • Rinse and pat dry chicken breasts. Sprinkle with salt and pepper.
  • Preheat a large, deep skillet on medium high heat. Once skillet is hot (drop of water beads and evaporates) add chicken strips, one at a time, with tongs. DO NOT attempt to move strips once you place them in the skillet.
  • Let cook for 5 – 8 minutes until the chicken loosens from the skillet; flip. Cook 5 more minutes.
  • Remove from pan and set aside. Add a little white wine to your skillet for a minute to de-glaze. Pour this on top your chicken.
  • Reduce heat to medium. Add a tablespoon or two of oil to your skillet. Sautee onions until translucent, then add mushrooms, garlic, herbs and zest. Continue to sautee until mushrooms are tender.
  • Add lemon juice, white wine, and broth. Reduce heat to medium-low and simmer for about 5 minutes.
  • Add chicken strips back. Cover and cook for an additional 8-10 minutes. Make sure chicken is cooked through.
  • Serve topped with fresh parmesan over fettuccine or spaghetti squash!

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.

Check out This Week at the Farmer’s Market by Charlene LeJeune to learn more!

Farmers Market Recipes

Swiss Chard & Shrooms + Farmer’s Market Preview

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Sauteed Rainbow Chard & Oyster Mushrooms Late winter/early spring is a great time to get delicious greens like the beautiful rainbow swiss chard I picked up from Grow.Farm. These greens are excellent sauteed with Screaming Oaks fresh oyster mushrooms, fresh veggies and polenta, or pair it with either salmon or pork.
Ingredients: 2tbs safflower oil, divided
1 basket Screaming Oaks Oyster Mushrooms (de-stem)
1 shallot, thinly sliced
2 garlic cloves, minced
4 large basil leaves, ribbon sliced
Black Pepper
Sea Salt
(to taste)
2 tsp paprika
1 bunch Grow.Farm Rainbow Chard, de-stemmed, stems chopped fine, leaves rough cut
½ cup dry white wine

Heat oil on medium heat in a large skillet. Add shallots and sautee until translucent – add mushrooms and toss. Let sit undisturbed for a few minutes and toss again. Let sit for a few more minutes and add garlic and chard stems. Toss and allow garlic to cook until fragrant. Mix in chard leaves and stir often until leaves are wilted. Add white wine, cook until leaves are tender, about 3-4 mins.
Serve with polenta or your choice of meat. Enjoy! Be sure to see the Saturday Market Preview below.
Chelsea Cochrane

Covington Farmer’s Market Saturday Preview

Saturday morning dawns and Ed is in the coffee pavilion, fantastic melodies drifting from the gazebo, Fikret Kazan and Isabella’s incredible pizza oven will be on Columbia St. serving gourmet pizza and all is right with the world! 
Lent is in full swing and there are plenty of delightful veggies available to keep your fast going smoothly. You’ll find plenty of kale, green onions, carrots, turnips, and cabbage on Eddie’s table. A colorful entourage of lettuces, chard, collards, and kale adorn Nick’s table and there are still plenty of sweet potatoes, too. Kale, turnips, green onions, and lettuce abound on Mr. Houston’s table.
Microgreens galore on Aminta’s table. Use them in your smoothies, your sandwiches, any of your dishes. Sam uses his microgreens and sprouts in his green juice – heck of a lot of nutrition packed into a cup. Yes, there are strawberries as well.
Sautéed mushrooms, in a little of Maute’s butter, are a wonderful dish on their own. Add a few chopped greens and you have a dish fit for a king with very little effort. Add leftover shrimp or sausage or chicken to your mushroomed greens for an entirely different meal.
We have so much more at the market, from specialty foods from Tessier Gourmet, vegan dishes from Kimbo’s Kitchen, to quiches and enchilada pie from Norma, Mediterranean delights from Abeer and breakfast pancakes (old-fashioned sourdough or Meme’s veggie pancakes). You’re not gonna wanna 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 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

Farmers Market Recipes Healthy Living

Farmer’s Market Recipe: Hearty Barley Soup

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

January is National Hot Soup Month! Enjoy this hearty vegetable barley soup filled with delicious winter vegetables from our local farms!

Get your carrots from Bartlett Farm!

Get your carrots from Bartlett Farm!

Ingredients:

1/2 cup pearled barley

1 zucchini, diced

1 yellow squash, diced

2 carrots, chopped

Screaming Oak Mushroom Farm has shiitakes!

Screaming Oaks Mushroom Farm has shiitakes!

1/2 cup shiitakes, chopped

1 radish, chopped

1/3 head of cabbage, chopped

3 tomatoes, diced (use juice too)

1/2 onion, chopped

1 stalk of celery, chopped

3 toes of garlic, diced

Plenty of winter radish! Grab some from Houston at Father & Son Farm

Plenty of winter radish! Grab some from Houston at Father & Son Farm

4 cups broth of your choice

2 stalks green onion, chopped

fresh parsley, chopped

rosemary, thyme, oregano, to taste

course sea salt, to taste

fresh ground black pepper, to taste

2 tablespoon butter
Directions:

In a large pot, Dutch oven or crock pot, melt the butter over medium heat. Add the onion and let simmer until soft, then add the celery, carrots and garlic. Cook for a few more minutes until all is soft, stirring occasionally. Stir in the seasonings (herbs & spices).

Add the rest of the ingredients and bring to a boil (if using a crock pot, put on high for about 15 – 20 minutes, stirring often). Reduce heat and let simmer until all vegetables and barley are tender. Adjust seasoning as needed, and 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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Wednesday Covington Farmers Market at the Covington Trailhead

Wednesday Covington Farmers Market at the Covington Trailhead

Hi, friends and a happy Tuesday it is! And I, for one, am looking forward to a lively and lovely Wednesday. Last week vendor tables were brimming with delicious food and picnickers were scattered across the lawn under the awning enjoying that food and the pleasant melodies that flowed from the gazebo. Take advantage of another day like that and come out to join us!

Let’s get a little crazy this week and start with dessert first! (I think we all know my feelings on that subject.) A jar of Earl’s honey is perfect on a breakfast muffin or toast. Nanette’s raw cookies are wonderful! My favorite is the almond date bar but she also has chocolate coconut balls to feed the chocolate lover in you. And Frankie’s apple pie or old fashioned banana pudding – incredible flavor! Your next step could be one of Rebecca’s (Spanish R Us) delicious chicken tamales. Jeff says he will have a few smoked turkey legs along with the pulled pork and his amazing cole slaw. If you don’t have room for a muffaletta right now, pick one up for supper or later in the week. Elizabeth also has those cute little bottles in gift sets of two with a small dish for bread dippin’. If you’re not ready for the holidays yet, pick one up for someone special to enjoy today (just make sure you act surprised when you open it.) Kandi’s crunchy eggrolls are a great picnic food along with a glass of jasmine tea. Jasmine tea is said to promote relaxation and reduce stress. Nanette is preparing a tummy warming butternut squash soup and chicken salad wraps. Yummm!

photo: Pot Luck String Band at Marsolan's Feed & Seed Store

photo: Pot Luck String Band at Marsolan’s Feed & Seed Store

The weatherman promises clear skies and cooler temps on Saturday and the magnificent Pot Luck String Band will kick us into gear with some lively tunes from the gazebo. Grab your coffee and start your shopping so you’ll be ready when Market vendors, Frieda and Pierce Bauder of Enten Farm offer for sampling and sale a delicious duck gumbo. You’ll also be able to get your duck meat, eggs, and gourmet mustards.

Mount Herman Pork is here with all cuts of pork and will soon have sausage as well. All their meat is pasture raised Duroc pork which, as everyone knows, is the Black Angus of pork. Remember to pick up a couple of pounds of shrimp from Mr. Two. Barbecue some with my Shrimp on the Barbie seasoning or simmer in Nanette’s Artichoke & Mushroom Sauce.

Our tea vendor is back with a delightfully fragrant selection of herbal teas. I picked up an invigorating blend of hibiscus and spearmint which I am enjoying in one of my fancy teacups (because that’s how Aunt Carroll says to do it). Of course that is not the cup I use for coffee. Coast Roast gourmet coffees must be savored in a mug because a dainty little teacup will not stand up to the bold flavors. Emily Post may not agree but there are also rules for dipping. Teresa’s Italian seed cookies are a perfect accompaniment for your tea but for coffee the Orange Almond Biscotti or Anise Cookies are a must!

Oyster Mushrooms from Screaming Oaks Mushroom Farm, James Shoop

Oyster Mushrooms from Screaming Oaks Mushroom Farm, James Shoop

Since I’ve already ventured out into the realm of goodies, Betty Rue’s double chocolate muffins are incredibly decadent, especially with that luscious buttercream frosting on top. But last weekend those little devils were topped with a swirl of blue and white buttercream that I swear had pixie dust in it. Anyway….it tasted like pixie dust and I was fairly floating all the rest of the day. Jennifer (Bear Creek Road) tells me that she will no longer have Apple Cheddar Pie or the Peaches n Cream Deep Dish Cookies. Now, before you get all weepy on me, her replacements sound scrumptious: Pear Frangipane Pie and Cranberry Cream Cookies. No sad faces here!

Now that you have your Nuccio’s flavored olive oils and dipping saucer, you’ll need something to dip. No….not cookies BUT we have a tasty assortment of breads available. Visit our bakers and choose an artisan loaf from Suzie (Windfield Farms) or one of Lena’s (7Grain) 7-grain baguettes or sprouted wheat breads. For an added flavor boost to your oil, add a spoon of Nur’s pesto – basil or sun dried tomato depending on the oil you have. Lena also has a multi-grain granola which has organic oats and eight other grains including barley, rye, and triticale berries – certified organic and non-GMO.

We’re planning on two perfect mornings. 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

Farmers Market Recipes Shop Local

Farmer’s Market Recipe: Summer Harvest Farmer’s Market Pizza

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

Fresh Veggie Pizza, photo courtesy Slice of Heaven Farm

Fresh Veggie Pizza, photo courtesy Slice of Heaven Farm

Homemade Whole Wheat Crust

3 & 1/4 cups organic whole wheat flour (Bob’s Red Mill)

1 & 1/2 cups warm water

1 tablespoon premium yeast

1 tablespoon extra virgin olive oil

1 tablespoon raw local honey

1 teaspoon turbinado sugar (brown)

1 teaspoons course sea salt

In a large mixing bowl dissolve the sugar in the warm water (about 105 – 115 degrees F). Add the yeast and lightly stir in. The yeast should begin to foam – if it does not, it is dead, and you will have to start over with new yeast. As it foams, let sit for about 5 minutes to set.

Add the olive oil, honey and salt. Stir in the flour, mixing to avoid clumping. Mix with a large spatula until the mixture becomes dough-like.

Lightly powder a surface with flour, and place the dough in the center. With floured hands, knead the dough. Lightly dust the dough with more flour as needed. Once done, the dough should be soft but not sticky, smooth and elastic.

Shape the dough in a ball, and lightly coat with olive oil. Place in a large mixing bowl (note: the dough will rise over twice its size!) cover with a warm damp cloth and place in a warm spot, not in direct sunlight. Let sit for about 1 – 2 hours.

One risen, press down on the dough to deflate, and cut in half. Roll each half into a ball, and let sit separated for another 20 minutes. Meanwhile, preheat oven to 475 degrees.

After the dough has sat, place again on a lightly floured surface. Start by pushing in the middle of the ball, and then gradually pushing out in each direction. I like to do this by hand, but it can be done with a roller too. Shape to desired size and crust thickness. Create a lip around the edges to keep your tasty toppings in. Once shaped, brush lightly with olive oil. Your crust is now ready for toppings!

Suggested Toppings For A Summer Harvest Farmers’ Market Pizza:

Fresh Veggie Pizza, photo courtesy Slice of Heaven Farm

Fresh Veggie Pizza, photo courtesy Slice of Heaven Farm

Summer squash, zucchini, red onions, green onions, leeks & Swiss chard from Slice of Heaven Farm

Chicken & mushrooms from Screaming Oaks Mushroom Farm – James Shoop

Bell peppers & other goodies from Bartlett Farm

Tomatoes, eggplant & greens from GROW.farm

New at the Market! Emmanuel Pig Farm featuring pasture raised, aged pork

Goat cheese & feta from Farmhouse Dairy

Base: try a red sauce base from Abundant Life Kitchen, or a basil base from Basically Basil. Or go for a gourmet flavored olive oil from Nuccio’s.

Layer on your toppings and bake for 15 – 20 minutes, or until golden!