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Lucy’s Artisan Apothecary New Home to NOLAS, Fleur de Light

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Lucy’s Artisan Apothecary offers skin care, mineral makeup, soaps, lotions and the much acclaimed No Offense Deodorant. Along with hand-crafted personal care products, Lucy’s is excited to announce the addition of two new brands, NOLAS and FLEUR de LIGHT candles.

You’ll also find work by local artists Jessica Devun, Amber Damare, Jake Dicks and Jeanne-Pierre & Aimee LeMoine. Lucy’s Artisan Apothecary is located at 503 North Columbia St. in Historic Downtown Covington. Call 985-276-4058, visit online at lucysartisanapothecary.com and find Lucy’s on Facebook.

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Lucy’s Artisan Apothecary Open For Block Party

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Lucy’s Artisan Apothecary offers skin care, mineral makeup, soaps, lotions and the much acclaimed No Offense Deodorant through Etsy and local markets since 2008. Lucy’s Artisan Apothecary is now a retail location in Downtown Covington, located at 503 N. Columbia St.

Open six days a week, find Lucy’s Artisan Apothecary on Facebook or call 985-276-4058. lucysartisanapothecary.com Along with hand crafted personal care products, Lucy’s also features work by local artists Jessica Devun (paintings, crystals, jewelry, reiki sessions), Amber Damare (prints & woodwork), Sara Craig (jewelry), Jake Dicks (jewelry & object preservation) and Jeanne-Pierre and Aimee LeMoine (furniture). Stop in and say hi this Friday at the Columbia Street Block Party!

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

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

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

Crispin Schroeder will play at the Covington Farmers Market this Saturday

Crispin Schroeder will play at the Covington Farmers Market this Saturday

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

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

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

TigerBait treats 2

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

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

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

Coffee Beans from Coast Roast

Coffee Beans from Coast Roast

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

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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This Week at the Farmer’s Market by Charlene LeJeune

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Cucumbers from Bartlett Farm

Cucumbers from Bartlett Farm

Good afternoon, friends, and Happy Tuesday! Vacations are wonderful but it’s great to get back into a routine again. After two weeks, I feel so out of touch but I’m sure there will be great lunches – crispy egg rolls, lovely raw salads and wraps, a few Honduran tamales, delicious pulled pork and perhaps Jeff will even surprise us with smoked chicken salad. Enjoy your lunch with a refreshing cup of jasmine tea, strawberry fruit pinch, or blueberry lemonade. Don’t forget to pick up your fresh veggies. Squashes are perfect to stuff with a little pulled pork or chicken salad and bake. Or fill with Nanette’s corn and black bean salad for a vegetarian flair that will even satisfy meat lovers. Enjoy raw or baked. Make your own “spaghetti” with zucchini. I usually cut the zuke lengthwise into ¼” thick (or so) slices, then cut each of those slices into ¼” long pieces. You can stir fry it before adding sauce or use it raw.

Saturday, lovely Saturday, will be another great market day with fresh watermelon slices from Jubilee Farms in the cooking tent. I know one slice won’t be enough but don’t fret, they will have some for sale as well. We will also be treated to the vibrant tunes of Linnzi Zaorski. Her sassy 1940s style brightens up our morning. So grab your coffee, put your dancin’ shoes on and have a great time with us.

I’m looking forward to seeing if there are any new veggies to be had. I am certain there will be eggplant. Bread and fry eggplant rounds and top them with some of my O-luv Artichoke sauce, Cynthia’s Bolognese sauce, or with Bechac’s Bleu Cheese dressing. Yum!

I know there will be fresh beans, okra, squashes, heirloom and Creole tomatoes, blueberries and peaches, tomatillos, and peppers. I was kinda strapped for a great recipe when I came across Marietta’s recipe for spaghetti squash from Slice of Heaven Farm. Thanks, Marietta, this sounds wonderful!

Cut spaghetti squash in half lengthwise. Scrape out seeds. Place open side down in a baking sheet with a half inch of water in it. Bake for 40 mins at 350°F.  Once the squash is done, take it out and scrape out the inside “noodles” with a fork and spoon.  Prepare a pan on medium high heat and melt a tablespoon of butter with a tablespoon of minced garlic. Add the “noodles” and toss in the butter and garlic. Add a splash of dry white wine. (If you’re not big on wine, I’m sure that vegetable or chicken broth will work.) Sauté until the wine is evaporated, about 4-5 minutes. Finish with minced parsley and grated parmesan. Serve hot. Doesn’t that sound delicious?

Another good idea I came across has to do with okra. Lots of our vendors will have okra this week and I know many of you stay away from it because it tends to be slimy. Slice your okra, place in a single layer on a cookie sheet and bake in the oven at 350°F for 10 minutes on each side. It can then be put in recipes for gumbo, or whatever you like. Best yet – NO SLIME!!

I can’t wait to get back to the Market, to the brightly colored flowers and green plants, cool summer soups, freshly baked breads, a cookie selection to delight the most discriminating tastebud, sweet honey, jars of beautifully fermented veggies, your friendly faces, laughing children, the scent of herbal soap wafting on the breeze along with Tabasco’s endearing cock-a-doodle-doo. It’s so good to be home!

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

Wednesday Market Menu 7-9-14

Local Events Shop Local

This Week at the Farmer’s Market by Charlene LeJeune

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Oyster Mushrooms - Screaming Oaks Mushroom Farm - James Shoop

Oyster Mushrooms – Screaming Oaks Mushroom Farm – James Shoop

Hi, friends and Happy Tuesday! We’re already gearing up for tomorrow…this rain will be gone and the sun will be shining. It will be a day to get out and enjoy that sunshine and a great lunch. The grandkiddies have already decided what they will order. I will decide when I get there.

Music will usher in our Saturday morning with the contemporary folk tunes of Reed Alleman. So grab your coffee and spend a relaxing morning with us. Chef Robert Vasquez of Opal Basil on the Trace and Café Vive will delight us with a menu that he creates from the specials he buys from our market. With all the choices before him, I’m wondering where his creativity will take him.

Will he make crepes topped with fresh fruits like peaches and blueberries or even a scoop of Althee’s new low sugar Mulberry Jelly? Personally, I’d be just as happy with Mauthe’s yogurt or cream cheese topped with any or all of those. But, delicious as that is, it certainly doesn’t require the creativity for which Chef Vasquez is known. Perhaps he will choose eggplant (yes, we will have them this week) for his canvas, roasting them with carrots, tomatoes, zucchini, yellow squash, bell peppers, and onions for a quick and easy ratatouille. Maybe he’ll really be daring and surprise us!

We have a few new vendors at the market. First, on both Wednesdays and Saturdays, Sacred Earth makes meal replacement bars. Made with organic ingredients, these bars are gluten, dairy, soy, and nut free but definitely not taste free. They are delicious. Stop by and check them out. Next, we have Emmanuel Pig Farm featuring pasture raised pork. Their meat is aged for 7 days before being frozen.

Jessica of Two Kids Farm has homemade stevia extract along with an assortment of fresh veggies. Cucumber pickles decorated Norma Jean’s table for a little while before she sold out. She says she will also feature a different variation on lentil salad each week. While you’re over there, check out the gorgeous gladiolas from Alton and Sandra. I know a bouquet of glads make certainly make me glad! (OK, I’ll stop.)

Gina and I were discussing different ways her customers use her dressings, such as using Roasted Garlic and Tomato in a shrimp salad or drizzling Bleu Cheese over roasted veggies right before they’re done and back in the oven just long enough to let the cheese melt. Our discussion turned to how nice it would be to have Angel’s artichoke stuffing to use to stuff pork chops or chicken breast. Angel said she would be happy to take orders….hmmmmm…I’m thinking Angel’s stuffing, sandwiched between thick rounds of fried eggplant, finished with a “sauce” of Bleu Cheese dressing. And then, slice up a few of Nick’s heirloom tomatoes – so exquisitely simple. They need nothing else.

I’ve been babbling on and on and haven’t mentioned a third of the delights you’ll find at the Market. You’ll just have to come out and see for yourself. Just remember to stop by and say, “hello”. Personally, I can’t wait to find out what’s new this week!

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