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This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by vendor Charlene LeJeune:

Hope you’re staying dry today, friends! Tomorrow promises to be much better and a trip to the market is the medicine of the day. Unfortunately, Eddie will not be there for the next month or so because he is busy planting a spring crop for us. Don’t quote me on this, but I believe squash and zucchini will be on the table soon. Remember to get your eggs from Kristen and honey from Jerry. Last week he had creamed honey, both plain and cinnamon and perfectly spreadable on your biscuits or toast or pancakes, etc. Joy is bringing back her Salmon Plate from last week and boy, did that look delicious! She’ll also have bread pudding and crunchy boudin balls. Abeer is preparing Ouzi this week but you may want to also grab some green bean Moussaka or Mujadara for later in the week.

From the Covington La Farmer’s Market Facebook page

Kandy is whipping up some of her amazing cream cheese and shrimp rolls — oh, man, those are so good. Her delightful, refreshing salads are always on the menu. Aside from the lovely mushroom or beet & bean burgers Johnny fixes, he also has Chickpea Salad and a Ginger Quinoa Salad to tickle your taste buds. Jerome’s crepes are super! Delicious! And you have a choice of fillings. Treat yourself to a warm sarsaparilla tonic from Mignon. She also serves it cold. See—I told you a trip to the market was good medicine.

You will never guess who is in the gazebo this coming Saturday! Go on, guess. No….no…ok, I’ll tell you — our very own Madeleine from Happy Flour and her sister, Violet! Now, don’t go thinking there won’t be bread ‘cause Patrick is on the job and I hear they are planning a lovely sourdough made with some of Cameron’s black garlic. I just love how our vendors  use each other’s products in their own. Norma Jean has been preparing her vegan wraps with Sam’s Sprouts from quite some time now and Bhakti Farm’s burgers are always topped with them. 

From the Covington La Farmer’s Market Facebook page

Celery has been a main attraction at Northshore Greens. Of course, they also have a wonderful selection of salad greens and herbs. Nick’s store of sweet potatoes doesn’t seem to be dwindling and the carrots he has don’t last in our house. I barely have time to cook them but when I do, the easiest way is to sauté them in Mauthe’s butter with some chopped onions. Soooo good! I see that Vincent (Ken) has some turnips and greens on the table and you may as well take advantage of the citrus. Don’t know how much longer it will be available.

I know you’re all excited to get your gardens started in the weeks ahead as the temperatures start to get milder. Check out Alton’s tables for some herbs to get you started. Before long, he will have veggies galore from which to choose. Make your next stop at Double K; Kristen always has that garden gold manure available. Veggies and herbs love the stuff! Usually that just-getting-back-into-gardening is followed by oh-my-goodness-what-was-I-thinking muscle aches. No worries. Serenity Lane has you covered with Grandpa’s Liniment (this stuff really works!)

From the Covington La Farmer’s Market Facebook page

Althee has lots of delicious fruits—all in jars—and just as tasty as you can want. You’ll also find yummy pies and quick breads on her table. Stacey is the queen of pickled veggies but her real gift is in the combinations she creates. Whether you’re looking for eggs or veggies or milk or honey or bread, there’s lots of goodness to find at the Covington Farmers’ Market! See ya there!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by vendor Charlene LeJeune:

Whatta change from last week, friends! I can feel my toes again! Kandy is back and bringing her extra special salads with her! Jasmine tea, too! After last week, I’m sure you are in desperate need of eggs. No worries; Kristen’s bringing lots of ‘em. There will be Jerry’s raw honey as well. 

From the Covington La Farmers Market Facebook page

Spinach & Goat Cheese Quiche – what a delicious dish and it’s on Jerome’s menu this week. He will also have those tasty Madeleines. YUM! Joy is cooking up a storm — boudin balls, empanadas, stuffed artichoke… Sorry I can’t make your choices easy but Johnny’s coming in with his fabulous mushroom burger and Curry Bhakti Bowl and all those delicious raw vegan treats! Check out Mignon’s jun and tonics (non alcoholic). Eddie will be out there with lots of gorgeous veggies.

And then, it’s Saturday and the good news is that the weather will be wonderful! More good news is Jazz Break is in the gazebo pouring out jazzy tunes and making happy everywhere! Now for breakfast. But what will you choose? Bhakti Farms makes an amazing egg sandwich. Norma’s black bean enchilada pie is a tasty change from the norm. Protein bars from Tessier Gourmet; veggie pancakes from Meme; chicken waffle from Jennifer, Ginger Divinity from Vincent & Mauricio (yes, for breakfast), turnovers from Happy Flour— oh man! I’m stuffed! I better take a long stroll around the market, enjoying the weather and music, and see what’s there.

James always has wonderful mushrooms — do you have a favorite recipe? He has gourmet mushrooms of all kinds — chestnut, shiitake, oyster, and Lion’s Mane —each filled with nutrients and flavor.  For further  delicious, check out Cameron’s cultured butter. He has a black garlic flavor — a one-two punch off tasty nutrition. Nutrition doesn’t come easier than Nancy’s raw sauerkraut, unless it’s her strawberry kefir or golden milk or kombucha. 

From the Covington La Farmers Market Facebook page

We definitely have STRAWBERRIES – nothing like a fresh strawberry or two, just bursting with sweet ripe goodness. Citrus is making its rounds as well and there is nothing like biting into a sweet, fresh orange (peel removed, of course). And then, there are the veggies — greens, tomatoes, green onions, sweet potatoes, radishes. But there’s much more to enjoy and we invite you to join us for a lovely day at the market! 

​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

Wednesday Market Menu 2-24-2021

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

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 www.covingtonfarmersmarket.org

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

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

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

Published by:

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

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

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

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

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

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

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

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

With all the great food and nutrition and delicious here at the market, why would you choose to sleep in? I don’t know either. See ya there!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmers’ Market Recipe: Crowder Peas & Stewed Greens for a Local New Years Tradition

Published by:

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 GROW.farm
  • 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!

Farmers Market Recipes

Farmers’ Market Recipe: a Little Good, a Little Naughty Sweet Potato Muffins

Published by:

by Chelsea Cochrane

A recipe so good, you’ll think it’s bad… But it’s actually packed full of healthy ingredients, like sweet potato, ginger, turmeric and coconut oil. Just baked in a deliciously moist, soft muffin, possibly dusted with some powdered sugar. It’s the best of both worlds!

Sweet potatoes are in season at the Covington Farmers’ Market! They’re a great healthy, nutritious food, packed with complex carbohydrates and dietary fiber, antioxidants like beta carotene, vitamins C, E & D, as well as minerals like manganese and iron. You can find them in a variety of sizes and colors at the market, all locally harvested and fresh for a full nutritional punch!

Picking Your Sweet Potatoes

The sweet potato (Ipomoea batatas) is a member of the morning glory family, native to tropical regions of the Americas. There are many different varieties, ranging in taste, texture and consistency. Generally speaking, orange potatoes are the sweetest, and the darker the orange the sweeter. For this recipe I would suggest a sweeter potato, but feel free to do a mix. When in doubt, ask your farmer!

Go ahead and cook your sweet potatoes well ahead of time to allow for cooking, cooling and mashing time. You’ll want 3 cups total mashed potato when you’re done, so you’ll need about 3 pounds of sweet potato to start. It’s a good idea to go ahead and do extra just in case – you can always use it in another recipe, like this one:

Sweet Potato Muffin Recipe

Ingredients:

  • 3 cups of mashed sweet potato (see instructions)
  • 2 cups of flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp. ginger powder
  • 1 tsp. turmeric powder
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1 cup cane sugar
  • 3/4 cup coconut oil
  • 3 large eggs
  • 1 tsp vanilla
  • optional – powdered sugar for dusting

Directions:

(Note: Cook the sweet potatoes well ahead of time to allow them to cool down completely before handling.)

  1. Pierce holes in the sweet potatoes with a fork. In a lined baking sheet, roast at 400 degrees for 45 minutes, or until soft enough to poke straight through with a butter knife.
  2. When completely cooled, peel off potato skins and mash insides thoroughly. Measure out 3 cups.
  3. In a large bowl, combine the flour, baking soda and powder, salt, and spices.
  4. In a small bowl, combine the sweet potato, sugar, coconut oil, egg and vanilla.
  5. Portion evenly into muffin tins. Bake at 325 degrees for 30 minutes.
  6. Allow to cool on a rack for at least 5 minutes before serving.
  7. Make it a little naughty with some powdered sugar dusting, if you like. After all, it is the holidays!
This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Tis the season, friends, to be jolly, to be thankful, to enjoy the blessings of the market! And blessings there will be! Jerome is preparing more of his delightful sweet potato and carrot soup and the creamiest quiches as well. Tis also the season for pho! pho! pho! So take your jolly ole self over to Kandy’s table where you can get the best pho ever made. It will warm you down to your toes…right through your holiday socks! Abeer has hummus and tzatziki and tabouli back on the menu and Mujadara, a classic Arabic dish featuring lentils and rice, herbs, topped with caramelized onions. It’s a delicious vegetarian main dish!

Joy is planning on a delightful chicken pasta dish sure to make you glad you made it to the market. You must be on the NICE list, ‘cause she is also making her amazing stuffed artichoke. You must have been extra special nice since Corey’s smoker has been doing double duty. Smoked ham and Gouda plus smoked chicken leg quarters are both on the menu!

More than just a little nice, Johnny has his fabulous beet and black bean burger, lovingly grilled, and topped with avocado slices, sprouts, and Johny’s secret sauce. What a glorious Wednesday it is going to be!

Make sure you have enough Double K eggs and Jerry’s honey or blueberry jam for your biscuits or for last minute Christmas gifting?

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

Farmers Market Recipe: Garlic Mashed Sweet Potato & Turnips

Published by:

Recipes inspired by fresh ingredients found at the Covington Farmers’ Market by Chelsea Cochrane

Turnips can be a hard sell on a good day, especially with kids. This easy recipe incorporates these highly nutritious veggies in a way even the pickiest eaters won’t turn down!

Nutritional Facts about Turnips

From Medical News Today: “Turnips are vegetables with a creamy white color and a purple top. People often group this popular European staple food with root vegetables, such as potato and beetroot. However, the turnip is actually a cousin of broccoli, Brussels sprouts, arugula, and kale.”

According to the USDA, turnips are very low in Saturated Fat and Cholesterol. They are also a good source of Vitamin B6, Folate, Calcium, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin C and Manganese.

Learn about the nutritional benefits of sweet potatoes here:

Garlic Mashed Sweet Potatoes and Turnips

Ingredients:

  • 1 large or two medium sweet poatoes, scrubbed & cubed
  • 1 large or two medium turnips, scrubbed & cubed
  • 4-5 large cloves of garlic, minced
  • 2 Tbs butter
  • 2 Tbs rosemary
  • 2 tsp paprika
  • salt & pepper to taste

Cooking Instructions:

  1. In a large pot, boil some water and add the cubed sweet potato and turnip. Simmer covered until soft and drain. Set aside, covered in a colander.
  2. Rinse out your pot and saute the garlic with butter on medium until fragrant.
  3. Add the potatoes and turnips with the garlic and mash, mixing in the rosemary, paprika, salt & pepper.
  4. Garnish with a sprig of rosemary!
Farmers Market Recipes

Farmers’ Market Recipe: Twice Baked Stuffed Sweet Potatoes

Published by:

by Chelsea Cochrane

Sweet potatoes are back again at the Covington Farmers’ Market! I don’t know about you, but my favorite sides for Thanksgiving dinner seem to center around sweet potatoes (after Mom’s baked mac-n-cheese, of course). There’s just so much you can do with them – from sweet to savory, creamy or crispy, or anywhere in-between. This recipe combines the best of all worlds.

Are Sweet Potatoes Really Healthier Than Regular Potatoes?

In reality, all potatoes are highly nutritious, and they each have something unique to offer. Potatoes, when prepared properly (read “not fried”) are a healthy source of complex carbs, vitamins, minerals and dietary fiber. Both sweet and white potatoes are comparable in nutritional content, although sweet potatoes are slightly higher in calories, carbs, fiber and sugar. In terms of vitamins and minerals, sweet potatoes are higher in calcium and vitamin A, while a regular potato is higher in vitamins C, B1, B3, potassium and folic acid. A great article here from Nutritics breaks down the nutrients in raw, baked and boiled potatoes.

Potatoes also get a bad rap for their carbohydrate content, but not all carbs can be bad carbs. All potatoes contain naturally occurring carbs called resistant starch, which is similar to dietary fiber. Resistant starch has been linked to health improvements within the gastrointestinal tract and digestive system.

So enjoy your potatoes, of any variety, especially when they are fresh, locally harvest by our area farmers. Because we all know, nothing is more nutritious than when it’s fresh from our local farms!

Twice Baked Stuffed Sweet Potatoes

Ingredients:

  • 6 medium sweet potatoes (Grow.farm or Sam’s Sprouts)
  • 1 pound bacon (Jubilee Farms)
  • 8 oz plain crumbled goat cheese from Huckleberry Fred’s Creamery
  • 1/4 cup chopped green onions (Houston’s table)
  • 2 Tablespoons of butter
  • 1 Tablespoon of brown sugar
  • 1-2 teaspoons hot pepper flakes
  • 1/4 teaspoon each cinnamon, ginger and nutmeg
  • Salt & fresh ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Poke a few holes in the sweet potato skin with a fork and bake for 45 min to an hour, or until soft. Remove and allow to cool enough to handle.
  3. While this is baking, cook up your bacon. Crispy bacon works best for this.
  4. Slit potatoes from one end to the other. Remove as much of the insides as possible and place in a large bowl. Set skins aside.
  5. Mash sweet potato insides with butter. Work in about 6 ounces of cheese crumbles, sugar and spices, and about half the green onions. Salt and pepper to taste.
  6. Add this mix back into the potato skins, being careful not to tear them. Position them so that the slit side is up on a baking sheet. Let the mix overflow a bit. Top with remaining goat cheese crumbles.
  7. Bake at 350 degrees for another 15 – 20 minutes, or until golden brown. Serve topped with remaining green onions.
This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

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

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

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

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

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

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmers’ Market Recipe: Satsuma Vinaigrette with Fresh Greens Salad

Published by:

by Chelsea Cochrane

Greens, greens, and more greens! Don’t you just love greens season? Kale, mustard, collards, lettuces and radish greens, they’re everywhere at the Covington Farmers’ Market! And they’re never better than when they are fresh picked by our local farmers. Check out Sam’s Sprouts, Faust Farm and Grow.Farm, to name a few.

What pairs better with fresh greens than citrus? Satsumas are in full swing at the market too, so juicy and sweet you may not need the honey in this vinaigrette. But I use it anyway, because any excuse to use local honey is good by me.

Satsuma Vinaigrette with Fresh Greens Salad

Ingredients:

Vinaigrette:
Juice from 1 large satsuma
1/2 cup safflower or other mild oil
2 Tbs balsamic vinegar
1 tsp dried rosemary crushed
1 Tbs local honey
dash of sea salt
Salad:
6 cups of mixed greens – there’s plenty to choose from – grab a mix or make your own!
1 satsuma, peeled & segmented
a couple of baby radishes, washed & shredded
a few fresh basil leaves, shredded (I like to use purple basil for salads)
optional – 1/4 cup pecan pieces

Directions:

  • I like to combine all the ingredients for my salad dressing in a mason jar with a lid so I can give it a good shake. This helps to mix the oil, vinegar and juice together nicely.
  • The salad dressing can be made in advance and kept refrigerated before use. It should keep fine for 1 – 2 weeks in the fridge.
  • When you’re ready for salad, mix and enjoy!
This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Happy Tuesday, my friends! Looks like a gorgeous day tomorrow, the kind of day that just says, “Hey, let’s grab lunch at the Covington Farmers’ Market!”  And you say, “Yeah, I’ve been wanting to try Johnny’s Bhakti Burger, you know, the beet and bean one, piled high with avocado, sprouts, and Johnny’s special sauce.”  “Well, Kandy does have that fabulous pho—breast meat chicken, simmered with healing spices (star anise, coriander, cinnamon, peppercorns and cloves) —and that’s just the broth!”  Just thinking of it makes the day brighter. 

Wednesday brings more of Joy’s amazing TAMALES! Plus she’s bringing Grab N Go meals—shrimp & cauliflower soup, chicken & sausage or seafood gumbo, Oysters Rockefeller! Tomato tart— how delicious—that’s what Jerome has for us and he is making apricot cake. mmmm mmmm! Hummus, stuffed grape leaves, tzatziki, and baklava, that’s what Mediterranean is made of and Abeer makes it delicious. Corey’s back and his pulled pork sandwiches, cole slaw, and smoked chicken are certainly worth the wait!

It’s satsuma season and Jerry has some sweet ones for us. Just the thing for an extra burst of vitamin C. Maybe Mr. Houston’s will have some green onions, great for adding your Double K eggs or sautéed greens or a sandwich.Which reminds me, don’t forget your Double K eggs! Mignon will be there with healthful beverages and tonics (Coco Ginger Kombucha and Abita Chics Seasonal shakeups with Maple Syrup (Adaptogenic Roast Immune Booster). Cinnamon sugar coated nuts from Nut N Better, like pecans, cashews, peanuts, etc. are a delicious treat to take back to work with you. Stick ‘em in your drawer so Bob in Accounting doesn’t come by and snag some.

Come Saturday Morning, and with it the Three Rivers Festival. Mr. Funny Money’s lively music will drift from the gazebo to get this party started! 

 You’ll find lots of nutritional support at your Covington Farmers’ Market. Take Succotash Ferments, for example. Nancy makes a mean kombucha with seasonal fruits and, with satsumas on the tree, she has a satsuma fennel kombucha. Add an extra punch to that apple a day with Samantha’s elderberry syrup from Naturally Well. Don’t forget Amanda and her fabulous juices. The mango juice is especially nice. Aminta’s microgreens are a very tasty way to add goodness to your diet. Sprinkled on salads (naturally), or sprinkled on anything…hamburger (you did get your ground meat from Jubilee, right?), soup (Norma Jean or Jennifer), eggs (Double K, Jubilee), Uh huh! 

Backwater Ducks’ Ross has really outdone himself; this week he’s added duck salami to the mix. What will that boy come up with next? It’s sure to be great! Lovely mushrooms from James just screaming to be added to salads or sautéed and served over grilled Jubilee pork chops or fried/grilled shrimp from Mr. Two. They have the product; you’ll have to do the cooking. 

Sourdough and Brioche rolls, black pepper biscuits, wonderful breads from Bear Creek Road and perfect for enjoying with your favorite soup (from Jennifer or Norma Jean), chicken stew, or just because you wanted to spread your Mauthe’s butter on something good. Jennifer also has pasta sauce that would easily turn into a pizza sauce to spread over Jim’s Low Carb cauliflower pizza crust. Really tasty crust which makes a good sandwich “bread” as well. Speaking of something good, 3 J’s Jerky has bacon jerky!! Can you imagine the flavor?? Gotta get in on the Cruffin craze that Happy Flour has fueled with their latest creation. If you haven’t heard, it’s a croissant, shaped like a muffin and filled with a stupendous almond vanilla cream. 

I’ll remind you again, friends, since the days are flying by faster than a child with a swiped cookie … the holidays are not far off. So now would be the time to talk to your favorite vendors and get your holiday orders in. Althee pies and quick breads, Happy Flour sourdough breads, Bear Creek Road’s amazing pies. Mauricio’s vegan divinity (ginger is my fave but he makes a divine chocolate as well), Rose’s pralines, Stacey’s pickled veggies, Mauthe’s cheese cake…You can’t possibly be thinking of 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

Farmers Market Recipes

Farmers Market Recipe: Sweet Potato Spiced Lentils & Cumin Roasted Cauliflower

Published by:

By Chelsea Cochrane

Bring on the fall veggies! Autumn harvests are full of warming foods, well-paired with rich spices like ginger, turmeric and cumin. Sweet potato is a favorite for a reason – its versatile flavor and texture can go sweet or savory and adds something special to almost any dish.

Try out this delicious recipe using fresh sweet potatoes from Grow.Farm, sweet bell peppers from Faust Farms and fresh turmeric from Sam Sprouts. All at the Covington Farmer’s Market!

Sweet Potato Spiced Lentils & Cumin Roasted Cauliflower

Ingredients for the lentils:

  • 1 cup dried lentils
  • 2 cups vegetable broth & 1 cup water
  • 1 bay leaf
  • 1 Tablespoon cooking oil
  • 1 lb sweet potato, cubed in 1/2 inch cubes – from Nick at Grow.Farm
  • 1 medium onion, chopped
  • 1/2 cup chopped sweet peppers – from Faust Farms
  • 2 stalks celery, chopped
  • 2 – 4 cloves garlic, minced
  • 1 – 2 Tablespoons of minced fresh turmeric – from Sam’s Sprouts
  • 2 teaspoons paprika
  • 1 – 2 teaspoons ground ginger
  • a dash of fresh ground nutmeg
  • 1 Tablespoon dried rosemary
  • 2 teaspoons dried oregano
  • sea salt & fresh ground black pepper

For the cauliflower:

  • 1 whole head of cauliflower
  • 4 – 5 cloves garlic, peeled, whole
  • 2 – 3 Tablespoons of cooking oil
  • 2 – 3 Tablespoons of cumin
  • 1 Tablespoon course sea salt
  • 2 teaspoons fresh ground black pepper

Directions for lentils:

  1. Bring lentils with bay leaf, broth, water & a little salt to a boil then reduce heat to medium low – simmer for 20-30 minutes, until lentils are tender. Drain most of excess liquid.
  2. Heat a large skillet on medium high. Add oil and sweet potatoes with a little salt and pepper. Sautee, tossing occasionally, until potatoes are browned mostly evenly.
  3. Lower heat to medium. Add in onion, peppers, & celery. Sautee until fragrant.
  4. Add in garlic, spices & herbs. Add more salt & pepper to taste.
  5. Once everything has cooked well together add to lentils. Let simmer on low covered for a few minutes for flavors to combine.
  6. Serve like this or over rice.

Directions for the roasted cauliflower:

  1. Preheat oven to 375 degrees.
  2. Clean outer leaves off cauliflower head but keep head whole! Rinse well.
  3. Shove whole cloves of garlic between cauliflower florettes.
  4. Rub with cooking oil, covering entire head.
  5. Sprinkle with cumin, salt & pepper.
  6. Roast for 30 – 45 minutes, or until browned and beginning to get crispy.
Local Events This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmer’s Market newsletter by Charlene LeJeune:

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

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

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

Sam Sprout’s white turmeric

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

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

Lucy’s famous deodorants are back at the market!

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

You’ll really need to take a stroll around the market where you’re sure to find something to tickle your fancy. Of course, if you eyes are still in bed, you will miss out on all this magnificence. Won’t you join us?

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmers Market Recipe: Eggplant Pesto Pasta Autunno

Published by:

Pasta Primavera with a fall twist!

Recipes inspired by fresh, local ingredients by Chelsea Cochrane

Many are familiar with the dish “pasta primavera”, but most are unaware that despite its very Italian name and inspiration it actually originated in America. First popularized in the mid-1970’s by the New York City restaurant Le Cirque, the dish consisted of fresh seasonal veggies and a butter-cream sauce over pasta. The dish’s name, primavera, means “spring” in Italian, and as it suggests, usually features springtime vegetables like broccoli, new carrots and young summer squash. These fresh flavors quickly became a hit across the nation, and pasta primavera is widely considered a signature dish of the 1970’s.

Over the years the recipe has changed and adapted, but one thing has remained consistent – fresh veggies over pasta. Primavera may mean springtime, but the concept remains the same into fall. For a seasonal variation, we’ll call it Pasta Autunno.

Eggplant Pesto Pasta Autunno

Ingredients:

  • 4 Tbs butter, divided
  • 1/2 medium yellow onion
  • 1/2 cup chopped mixed sweet pepper – I like to use mixed colorful small peppers
  • 1 1/2 – 2 pounds eggplant, cubed or half-mooned, salted & rinsed (see below)
  • 3-5 cloves of garlic, mashed
  • 1/4 cup shredded basil, divided
  • 1/2 pound cherry tomatoes, halved
  • 2 – 3 Tbs basil pesto – try this recipe here
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1/4 cup fresh grated parmesan, divided (optional)
  • 4 cups cooked pasta of your choice – I use penne
  • salt & pepper
  • Optional: a touch of cream or alfredo sauce

Directions:

I froze my basil pesto in little star molds. Freezing in 1 – 2 tablespoon-sized portions makes it easy to use!
  • Eggplant can get bitter! The trick is to toss sliced eggplant with salt in a colander and let sit for 20 – 30 minutes, or up to an hour. Don’t skip this step! The salt helps to pull the bitterness out of the skin so you can leave it on and keep the benefits of its color and texture. When the eggplant is done draining rinse thoroughly and dry – I gently squeeze out the excess liquid and pat dry with a clean towel. You can cook your pasta and prep your other veggies while this sits.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and peppers with a little salt and pepper and sautee for 3 – 5 minutes.
  • Add in the eggplant and garlic. I usually add a little of the shredded basil at this point too. Toss in a little more salt and pepper, and a tablespoon more butter if it needs it. Cook covered for another 8 – 10 minutes, stirring occasionally.
  • Add the tomatoes, basil pesto, oregano, paprika, and a bit more shredded basil (save some for garnish if you like) and mix. If you have enough room, you can add the cooked pasta to the skillet – if not, you can always add the veggies and strained pasta back into your pasta pot. Add the rest of your butter, and any more salt and pepper to your taste. I toss a little bit of the parmesan in and save the rest to top when serving. Let all this cook together for a couple of minutes as you toss to coat the pasta evenly.
  • I prefer this dish with basil pesto rather than a cream sauce, however it is quite delicious with the addition of a touch of cream or alfredo sauce if you have some around.

Buon appetito!

Farmers Market Recipes

Farmer’s Market Recipe: Quick and Easy Roasted Ratatouille (that doesn’t feed an army)

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Fresh recipes inspired by local ingredients by Chelsea Cochrane

Ratatouille is one of those classic early fall dishes because it uses so many of the end-of-the-season fresh veggies that we’re not quite sure what to do with now. It’s really a bit of a kitchen sink stew, usually consisting of eggplant, zucchini, tomatoes and peppers. Feel free to add other veggies such as yellow squash or patty pan.

There are two down sides to ratatouille in my opinion: it takes an afternoon to make and is WAY too much food for two people. Sure you can re-invent it as a side or main course, serve it over orzo, rice, noodles, even quinoa (it’s delicious!) but after day three even the best dishes get tiring. Not to mention if you want an even sear on your veggies you’ll end up sauteing them in batches, which can take up the better part of a day pretty quickly.

Never fear, your oven is here! You can get a nice brown on those veggies in a fraction of the time by roasting them in the oven. Plus you get the added bonus of all your veggies cooking together and sharing their delicious flavor juices. Yum.

there’s something magical about roasted tomatoes and garlic

Note: roasted eggplant can get bitter! The trick is to toss sliced eggplant with salt in a colander and let sit for 15 – 20 minutes, then rinse and strain it out. Don’t skip this step! The salt helps to pull the bitterness out of the skin so you can leave it on and keep the benefits of its color and texture.

So here’s a quick(er) Ratatouille for Two recipe. You can always double it for more people, or freeze some for a future meal. Enjoy!

Ingredients:

Asian eggplant and black bell peppers from Nick at GROW.farm

1 medium yellow onion, sliced in 1/4 inch half-moons
1/2 pound bell pepper, red or yellow (or black, like these delicious peppers from GROW.farm) sliced about 1/4 inch strips
1 pound eggplant, sliced 1/4 inch half-moons (Asian varieties seem to work best for this, and are still plentiful at the Market!)
1 medium zucchini, sliced 1/4 inch half-moons
4 medium tomatoes, cubed
6 – 8 cloves garlic, crushed
1/4 cup fresh thinly sliced basil (or 2 Tbs basil pesto) plus 2 more tablespoons for serving
1 tablespoon rosemary
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon dark chili powder
2 teaspoons sea salt
1 teaspoon black pepper
about 1/4 cup low-flavor cooking oil
1/2 cup vegetable stock
1 bay leaf
Optional: 1 15oz can of stewed or diced tomatoes

Directions

  • Toss sliced eggplant with salt in a colander and let sit for 15 – 20 minutes, or up to an hour. Rinse well, strain juices and pat dry.
  • Preheat oven to 400 degrees. Apply parchment paper over a 12×16 sheet pan.
  • In a large bowl, mix all ingredients except vegetable stock and bay leaf. Use enough oil to coat veggies. Toss until well combined. Spread evenly on sheet pan.
  • Cook 15 minutes and toss for even roasting. Continue cooking for an additional 10 – 15 minutes until veggies begin to brown. Remove from oven and let sit for a minute.
  • Combine in large pot with stock & bay leaf over medium heat. If you’d like a more tomato-y stew, you can add a 15oz can of stewed or diced tomatoes.
  • Cook just long enough for everything to meld together and be evenly heated, about 5 minutes. Stir in remaining fresh basil or serve on top.
Farmers Market Recipes Flora of Covington

Farmers Market Recipe: Pan-Fried Chanterelle Mushrooms

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A culinary favorite, chanterelle season is highly anticipated by chefs around the world. Full of rich flavor reminiscent of apricots, the golden chanterlles are probably the most sought after, although the rarer red cinnabar with its slightly spicy flavor is a close second. Chanterelle is actually a generic name applied to a variety of edible wild mushrooms. They cannot be cultivated and are wild harvested when in season, from mid-summer into fall depending on conditions. The name chanterelle originates from the Greek kantharos meaning “tankard” or “cup”.

Because of their high water content chanterelles are not ideal for batter-frying. You wouldn’t want to mask their great flavor anyway! Here’s our favorite recipe for chanterelles – quick, easy, and truly accentuates these delicious mushrooms. Quickly removing their moisture in a hot skillet gives you crisp, flavorful mushrooms that are excellent on their own, added to salads, or as a topping for a filet of your choice.

Another great cast iron skillet recipe!

Pan-Fried Chanterelle Mushrooms

Ingredients:

  • 1 pound fresh chanterelles, rinsed, brushed off and patted dry
  • salt and pepper
  • 2 Tablespoons of butter
  • 2 cloves garlic, crushed
  • 2 teaspoons each rosemary & thyme

Directions:

  • Pre-heat skillet on high.
  • Add chanterelles with a little salt & pepper.
  • Toss occasionally until excess water has evaporated, 3 – 5 minutes.
  • Add butter and toss until mushrooms soak up most of the butter.
  • Then add garlic and herbs, toss until fragrant, 2 – 3 minutes.
  • Remove from pan and allow to cool slightly before serving.

According to the USDA National Nutrient Database for Standard Reference:

Raw chanterelle mushrooms are 90% water, 7% carbohydrates, including 4% dietary fiber, 1.5% protein, and have negligible fat. A 100 gram reference amount of raw chanterelles supplies 38 kilocalories of food energy and the B vitamins, niacin and pantothenic acid, in rich content (20% or more of the Daily Value, DV), 27% DV of iron, with moderate contents (10-1 of riboflavin, manganese, and potassium (table). When exposed to sunlight, raw chanterelles produce a rich amount of vitamin D2 (35% DV) – also known as ergocalciferol.

Farmers Market Recipes

Farmers Market Recipe – Quick and Easy Eggplant Parmesan

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We’ve all had those nights – everything is running behind, and it’s time to cook dinner. You want to make something reasonably healthy and hearty enough to satisfy the whole family. And you want to use some of those fresh, seasonal veggies from the farmers market.

Well you’re in luck! This recipe comes together in less than 30 minutes, with only about 5 – 10 minutes of prep. Lightly baked eggplant melts into the marinara with crispy mozzarella, perfect over your favorite spaghetti or spaghetti squash.

Quick & Easy Eggplant Parmesan

Ingredients:

  • 2 large or 4 medium eggplants, sliced in 1/4 in thick rounds
  • 2-3 cups marinara, such as Charlene’s Abundant Life from the farmers market
  • 4 oz mozzarella pearls
  • 1/4 fresh parmesan, fine grated
  • 1/4 cup fresh basil, ribbon-cut
  • 1 Tbs fresh oregano, minced
  • 2 tsp garlic powder
  • 2 tsp sea salt
  • 1 tsp fresh ground black pepper

Directions:

Preheat over to 400 degrees.

Toss eggplant with salt in a colander. Let sit for a few minutes and rinse.

Spread a thin layer of marinara (about a cup) on the bottom of a 9 x 13 inch casserole dish. Sprinkle with a little basil & oregano.

Place one single layer of eggplant rounds down, squeezed in to fill the entire bottom layer.

Spread a little marinara on top of the eggplant, sprinkle with a little salt & pepper.

Add half of your mozzarella pearls, with some more basil, oregano, and some garlic powder.

Repeat eggplant layer. This should be the rest of your eggplant. It’s okay to not have a full layer, or to double up slightly here, depending on the size of your eggplants.

Add the rest of the marinara on top of the eggplant, getting an even coverage throughout. Sprinkle with garlic powder, salt and pepper.

Add the rest of the mozzarella pearls, top with basil, oregano, then the parmesan.

Bake uncovered for about 20 minutes, until mozzarella begins to brown.