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Local Events This Week at the Farmer's Market

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

June 29, 2016 Published by: Covington Weekly

Whatta Tuesday, friends! Lotsa great food on tap for tomorrow so make your plans to join us. As many of you know, Nanette’s last day with our market was on Saturday but have no fear. Her faithful apprentice, Lea, is debuting her first solo market meal with asparagus and brown rice soup. I can’t wait to taste it! But let’s not forget the other goodies available. After all, you’ll need something for the rest of the week. Take home a dinner of Chomper’s pulled pork, green beans & cheese grits. Enjoy a crunchy beef tostado topped with lettuce and tomato and salsa. Kandy’s pan-seared salmon salad is a lunchtime favorite. And, of course, dessert. Frankie has cherry cheese cake bars and blueberry buttermilk pies. You’ll be sooooo glad you came!

Tabasco, the Covington Farmers Market mascot Roux-ster

The P-town Ramblers will get things started on Saturday, crooning out snappy tunes from the gazebo. But even better than that awaits you in the cooking tent. Chompers BBQ will drive the smoker out to the Market for an old fashioned BBQ! Get your pulled pork and fixin’s for the 4th (it saves cooking) or pick up your favorite sauce for your own backyard/lakefront picnic! We will have a special 4th of July treat for the kiddies…Peters Farm & Fun Mobile Petting Farm will be at this Saturday’s market!!
It’s so easy to grill corn on the pit. Just soak in water for 15-20 mins and lay them on the grill! Jubilee Farms will have lots of Silver Cream corn but this is the last week. They will have plenty of watermelon and what’s a 4th of July celebration without watermelon?
With all of the squash we have available at the market these days, I thought I’d put my new spiralizer to use. I found several recipes for “zoodles” and I thought I’d marketize them. First, a simple saute of zucchini zoodles in Spicy Lady’s crushed red pepper, mustard & dill olive oil – lots of flavor with little effort. How about a salad made with squash (zucchini or yellow) zoodles, 1 -3 carrots (zoodled) depending on size, green onions (sliced), Norma’s muffaletta veggies (as much or as little as you like), cherry tomatoes sliced in half? Toss together and enjoy! Use thin strips of squash or eggplant in place of noodles in your lasagne. Grill slices or zoodles and then dress with skordalia (Vincent & Mauricio) or Bechac’s Roasted Garlic & Tomato dressing.
Norma has a crustless quiche for gluten-free folks. You’ll also want to stop by Betty Rue’s for gluten-free pizza, cookies, muffins and doughnuts! Hot Tamale Mama is offering creamy roasted tomato basil soup, slow cooked yellow waxed beans, or stuffed shells with Parmesan cream just in case you really don’t want to cook.
There really is nothing like a farmers’ market when the veggies are at their peak of flavor and variety. And they grill up so nicely while you’re grilling your burgers or chicken. You did pick up meat, right? No worries. We have a number of fine vendors of pork, beef, lamb, shrimp, and chicken – Mr. Two, Jublilee Farms, and James. If you can’t find anything to go on that grill, you must have slept in. We will be here celebrating the 4th. Hope you will 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 https://albionfoundation.org/perpill/water-pills-online-pharmacy/63/ child development topics research papers split cialis pills Belcika viagra nerede satiliyor viagra prostate health follow https://erasmus.uctm.edu/fastshipping/what-does-viagra-do-for-dogs/88/ viagra wirkung frau do my math homework geometry how can homework help your brain apotek 1 + viagra http://hyperbaricnurses.org/17065-cheaper-viagra-pills/ https://themauimiracle.org/bonus/ambient-occlusion-maya-2013/64/ blue collar brilliance mike rose essay i just wanna source site https://samponline.org/blacklives/catcher-essays/27/ go daily nolvadex pct dosage https://journeysmobilevet.com/edimprove/viagra-hind/26/ click anabolic frolic the rave experience essay www.online viagra herbal.com can i eat after i take viagra https://tffa.org/businessplan/essay-guru/70/ source site essay on knowledge is light does viagra work better than cialis russian thief viagra crestor for cholesterol for and against essay school click here (985) 892-1873 for information or visit http://www.covingtonfarmersmarket.org/

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

June 23, 2015 Published by: Covington Weekly

Good 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.

You’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!!

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.

Eddie 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

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

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

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

June 16, 2015 Published by: Covington Weekly

Howdy, friends! It’s Tuesday again. Wrangle them tastebuds in and get ready to head on over to the Covington Farmers’ Market for a mighty tasty lunch. OK, I jumped the gun a bit; there’s 20 more hours before you can bask in swift breezes, lots of sunshine, finger-snappin’, toe-tappin’ music and lots of great food. Can’t wait, can you?

Big Branch Soaps – Revitalize Bar Soap – Sweet Orange, Geranium, Rosehip All Natural Soap

Nanette will be there with her crunchy delicious veggie wraps and tomato basil soup. Enjoy one of Rebecca’s remarkable chicken tamales or wrap yourself around a smoky pulled pork sandwich and fixins’ from Jeff. Kandi has the most incredible salmon salad (not to mention the crispy egg rolls) your mouth will ever bite into. Pace yourself, now, ‘cause you’ll need to save room for a slice of Frankie’s remarkable brownies! She has Hershey chocolate and walnut brownies tomorrow. What a way to finish a summertime meal! Don’t forget cleanup. Big Branch Soaps is now at the Wednesday market with laundry and dish detergents and lovely lotions for the hands no matter what kind of work you do. Cleanup on the veggies, too, with potatoes, tomatoes, squash, and cucumbers and Greg may even have some peaches and blueberries.

Keith & Nealy Frentz displaying the Lola Deux Food Truck

Bring Dad along on Saturday to enjoy an early Father’s Day. We’ll all be enjoying Michael Millet in the gazebo. Keith and Nealy Frentz will add pizzazz to the morning when Lola Deux Food Truck pulls up to the curb. WOW! I know…just take a deep breath, go get your coffee (Kevin’s got a great lineup of fancy coffees, lattes, etc. at the Coast Roast tent) and get in line for those delightful Parmesan fries. Can ya handle it, Dad?

If you’re really not in the mood for coffee, how about an uplifting juice from Simply Pure or Amanda? If you haven’t tried beet juices, you don’t know what you’re missing. There’s this great little thing about beet juices like the power to increase blood flow through the blood vessels. But if beet just isn’t your thing, there’s a whole passel of fresh juices ripe for the choosing.

Juices from Simply Pure at the Covington Farmer’s Market

Hot Tamale Mama is your go-to place when you don’t feel like cooking. She has a delicious selection of prepared foods, such as chicken pot pie, vegetarian lasagne, stuffed noodles, and hot tamales. While you’re over there, let Dad indulge in a bag of Theresa’s lemon crunch cookies or almond macaroons. Or bring home one of Angel’s flavorful stuffed artichokes. That’s a meal in itself. On the lighter side, one of Nur’s Turkish salads such as green lentil and quinoa or tabouli is sure to please.

The Clecklers have fresh beans and peas ready for the pot. JR has the onions and bell peppers to chop up in them and Spicy Lady and I have all kinds of different seasoning to add life and love to ‘em. Pass by Jubilee Farms to see if he has Andouille sausage to throw in them beans. If not, green onion sausage will work right well. Pick up a few ears of fresh corn while you’re there. What are you waiting for? Lasso your calendar and hog tie the date! We’ll see you 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

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

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

June 9, 2015 Published by: Covington Weekly

Hi, friends and Happy Tuesday! Are you ready for a great lunch? Well, tomorrow’s almost here bringing all kinds of goodness from your market vendors. I usually go with a plan…what do I want for the rest of the week? Wednesday’s lunch – maybe a Mediterranean salad with pita bread and hummus. Since Frankie is serving fresh fruit kabobs with sour cream & brown sugar dipping sauce, I’ll get that for breakfast on Thursday with a delightful pan seared salmon salad from Kandi for lunch. Friday morning will see pork with hash browns (I’ll have to do those myself) on the breakfast menu (I’m very non-traditional) and a Creole tomato sandwich for lunch – YUM! I believe that Natalie will be back with fresh veggies so I may add a few slices of crunchy cucumber “chips” on the side.

Cat Lane & Reaper Cheaters will play at the Covington Farmer's Market this Saturday

Cat Lane & the Reaper Cheaters will play at the Covington Farmer’s Market this Saturday

Saturday morning will awaken with the lively music of Cat Lane and the Reaper Cheaters flowing from the gazebo. So grab your coffee and spend a relaxing morning with us. Wildcrafter Smoothie and Juice Bar in Covington will be in the demo tent sampling and selling their delicious and healthy drinks. Can’t wait to try those!

Make a fresh salad with chunks of cucumber, zucchini, yellow squash, banana peppers, and tomato with a splash or two of one of this markets amazing salad dressings such as Gina’s Roasted Tomato & Garlic or Nanette’s Spicy Raspberry Vinaigrette. You’ll need a healthy beverage with that, so try Sam’s ultra-fresh coconut water, Amanda’s new green juice, Simply Pure’s Tiger Stripes, or Susan’s Peach Kombucha. Good news! Kombucha Girls has their Master Tonic available again! Can’t beat fresh juices on a warm spring day! Cool off with a refreshing fruit popsicle from Amanda or a hand-shaved snowball from Stephanie.

Liz told me this past weekend that Jubilee Farms will have organic, non-GMO corn available this week and next. So take advantage and get lots of ears while you can. Newly-picked corn grilled in the husk sharing your plate with sliced zucchini and green onion sausage right off the pit – uh-huh, I know you’re smilin’ too. Your veggies are great roasted as well – tomatoes, onions, peppers, squash, and eggplant tossed with olive oil and a salt-free seasoning (Spicy Lady, me) and popped into the oven until they reach perfect deliciousness. Serve with a smile.

I haven’t even mentioned a fourth of the delights you’ll find at the Market like Lolly Marie’s creamy caramels, Bear Creek Road’s soft pretzels stuffed with seasonal fruit, coffee milk from Mauthe’s, blueberries, peaches, or plums. 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

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

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

June 2, 2015 Published by: Covington Weekly

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

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 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!

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

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

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

May 26, 2015 Published by: Covington Weekly

Happy Tuesday, friends! We’re looking forward to a great day tomorrow full of music and fresh veggies and good food. Mr. Houston’s garden has been bloomin’ with cucumbers (eatin’ and picklin’), green potatoes, squash, bell peppers, and he may even have some tomatoes and eggplant. Come and join us for a relaxing lunch. Kandi’s pan seared salmon salad and a glass of sweet jasmine tea make a perfect lunch. Bring home dinner with a pound of Jeff’s pulled pork, cole slaw, Mac N Cheese, and baked beans. Or try Nanette’s refreshing cucumber yogurt soup which will go very nicely with her summery Mediterranean salad. A Honduran hot tamale (they are pretty big), salsa and chips and you have lunch for Thursday or even Friday. And, of course, you can’t be without dessert and Frankie’s gotcha covered with strawberry dream pie or her incredible Marguerita pie. Ooh my!

Make plans to come out on Saturday and enjoy the toe-tappin’ melodies of Chris Talley coming from the gazebo. So grab your coffee or one of Sacred Earth’s new caffeine bars and enjoy the music while you do your shopping. Oh, you heard me right. Enough caffeine for a full cup of coffee, balanced with fresh herbs and oats in a scrumptious breakfast bar. Then, get ready for some barbecue because VooDoo Foods will have their rig parked on Columbia Street, ready to dish out some great BBQ. They will also have homemade Worcestershire Sauce and Twangy sauce. Not sure what Twangy sauce is but it does sound tasty doesn’t it?

Summer Squash from GROW.farm

I took a slow walk around the market last week and it surely has blossomed this past week. I guess it’s all the rain we’ve been having. But even a quick stroll around will reveal a treasure trove of veggies. Eddie’s Veggies table was filled with golden wax beans, Maxibell green beans, yellow zukes and banana peppers (soooo good sautéed with onions and Italian sausage and served over spaghetti – easy peasey). The Clecklers not only had tomatoes but peaches as well. I cut up a peach to add to my tea for a flavor boast. Mr. Houston told me he would have tomatoes and possibly eggplant for this week along with squash and. J.R. said he will have cherry tomatoes, potatoes, rattlesnake snap beans, zucchini, yellow & white squash, and cucumbers. John promised bell peppers, eggplant, red and Yukon Gold potatoes, great juicing carrots, and , if you get there early, some heirloom tomatoes.

Carrots from Bartlett Farm at the Covington Farmer’s Market

Don’t forget about grilling! We’ve got a smorgasbord of meats and veggies that are ready and waiting for a few grill marks. Marinate your chicken in Bechac’s Roasted Garlic & Tomato Dressing for an hour or so before grilling for tender tasty chicken. YUM! Careful, a dab of goat cheese in the middle of your burgers will have you crowned Master Griller and you will be in charge of the pit from then on.

I had a chance to try Spicy Lady’s Wasabe Seasoning on Saturday and I’ll admit to a bit of trepidation since I always associated wasabe with lots of heat. It was delicious, not too hot, and I thought that it would be really great mixed with a little of Cheryl’s oils and tossed on grilled veggies, potatoes, mushrooms, shrimp, or what have you.

Breads love it on the grill. Suzie will have Spinach Feta this week which probably won’t work too well on the pit but her Health Grain bread or French baguettes toast up wonderfully, especially with a little of Vincent & Mauricio’s Skordalia spread over it. Lena’s home ground wheat breads just dying to get toasted and Crystal’s gluten free sourdough breads are sure to please even those who are not concerned about gluten. Spread some of Bear Creek’s garlic and herb butter on several slices and pop those babies on the grill. Or just toast ‘em plain and add a little Meaux Mustard for a jazzy sandwich. With four flavors – Local Honey, Creole, Green Heat, or Blueberry – you may have a tough time choosing.

Bear Creek Road Pie of the Month: Dark Chocolate Strawberry Pâté Tart with Lavender Meringue

You won’t want to stop there. After all, Lolly Marie is boasting those yummy caramels, white ginger truffles, and chocolate raspberry truffles plus caramel apples. There’s so much more out here – a beautiful spring breeze, delightful music, great food. What more can you ask for?

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

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

October 14, 2014 Published by: Covington Weekly

Hi, friends and Happy Tuesday! What a contrast to last night’s storm and we get to enjoy this beauty all week long! So, where will you be tomorrow? Surely not stuck in some dreary office…not with gorgeous blue skies and sunshine smiling down? Surely not with Nanette’s sweet potato, white bean and kale soup awaiting you? Or Kandi’s tempting shrimp & cream cheese rolls OR Jeff’s pulled pork & potato salad OR Nuccio’s hot-from-the-oven muffaletta. Can you really forego a bag of Frankie’s nut brittle? What will you do on Thursday without an Immunity Booster oatmeal bar from Sacred Earth for breakfast? Anticipating a rough day? Get a Stress Release bar as well. Can you get through until Saturday with the fresh veggies you have? Well then, you and Shirley need to get to the Market tomorrow! Oh, what the heck! Bring her along on Saturday too.

LOLA Deux, LOLA Restaurant’s food truck

The music has been truly wonderful at the Market over the past few weeks and this Saturday will be no different with Joe Manuel in the gazebo! So grab a delicious cup of coffee and mosey on over to the Lola Deux Food Truck to see what incredible morsel they’ve prepared for us this week. You may as well get some Parmesan White Truffle French Fries while you’re there; if not, you know you’ll be back later.

As I sit here at the computer, composing and typing, I am enjoying the remnants of a stew I made last Friday. Now, I use the phrase “I made” quite loosely because in reality I just threw the ingredients together. First I put the green onion sausage (Jubilee Farms) in the oven to bake while I chopped my kale. Into the crock pot it went along with about a cup of water and I just let it simmer for a few hours. Then, I cut the cooked sausage into bite-sized pieces and into the crockpot they went, joined by a container of Nur’s white bean salad. I let it simmer for another hour (I think. I sorta lost track of the time since I didn’t have to do anything) and then sat down to a nice bowl of stew. Yes, it was just me; Mr. Wonderful is not into greens. And now the flavors have been melding for a few days and I warmed it up to enjoy for lunch. Before eating I added a few spoons of Nur’s chipotle hummus and OMGwhiz! The flavors are amazing. I may have to add hummus to a few more of my dishes.

Speaking of flavors, I noticed that Robin has a new taste in pepper jellies – Lemon Basil – perfect over fried fish or as a vinaigrette. Yes, jelly does make a wonderful vinaigrette – a couple of tbsp of jelly, 2 tbsp of vinegar, 2 tbsp of light olive oil (Nuccio’s Lemon is sure to go nicely) and a dash of Dijon mustard, whip it together and Voila! You’re in luck; the veggies are beginning to line up on the produce tables ready to take their turn in your salad – arugula, tat soi, sprouts, tomatoes, green onions. You can also include fresh zucchini and squash in your salad or just sauté them and serve with a drizzle of Nanette’s Lemon Feta dressing or Gina’s Bleu Cheese dressing. The sharp flavors contrast nicely with the mild taste of the squash.

Ishmael is back with pasture raised pork. You’ll find him at the back of the market next to Farmhouse Dairy where you can pick up beef, lamb, or goat meats (and tangy goat cheeses) and just a few paces away from Enten Farms and duck meat! You can find all kinds of meats here. James and John both have chicken. Paul at Jubilee Farms also has pork and beef. Mr. Two is over by the gazebo with shrimp. Isn’t our market wonderful?

We’re seeing lots of pumpkins at the market just in time for a Halloween decorating. Mr. Houston, Greg and Suzie all have them. Oh…wait…Suzie has pumpkin Ooey Gooeys and you can decorate them with faces if you want. She will also have carrot cake muffins this week. I think that means you’ll need milk, ‘cause how you can have such treats without milk? And we have all kinds of milk – cow’s milk from Mauthe’s, goat’s milk from Farmhouse Dairy, and now freshly made almond milk from Sam’s Sprouts. WOW! How can you and Shirley resist? We’ll see you 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

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Farmers Market Recipes Shop Local

Farmer’s Market Recipe: Ratatouille for Four by Chef Leslie Guy

August 20, 2014 Published by: Covington Weekly

Farmer’s Market Ratatouille for 4

Fresh recipes inspired by local seasonal ingredients
This fresh recipe was provided by Sous Chef Leslie Guy of local Del Porto Ristorante

2 large eggplant

2 zucchini

2 squash

6 creole tomatoes

5-6 leaves of basil

3-4 assorted bell peppers

4 toes of garlic

oil for cooking

Bring a pot of salted water to a boil. Cut an x on the bottom of the tomatoes and drop in the boiling water until they come back to a boil. Remove with a slotted spoon, allow to cool, then remove the skin. Get a base pot going with the oil, garlic and herbs, simmer on low. Chop and add tomatoes to the toasted garlic and herbs, keep at a low heat. Dice the peppers, squash and zucchini and cook on high in a separate skillet.

Peel, dice and salt the eggplant, then let it sit in a strainer to drain excess juices. Once the vegetables are cooked in the skillet, add them to the tomato sauce that is cooking on low heat. Reheat the skillet and cook the eggplant until golden brown. Add the eggplant to the sauce, and salt and pepper to taste.

Cook on low heat for about an hour. Keep stirring the mixture periodically while it cooks. Enjoy on bread or with pasta!

Follow these topics: Farmers Market Recipes, Shop Local

Farmers Market Recipes General Healthy Living

Squash & Swiss Chard Recipe

February 6, 2013 Published by: Covington Weekly

Ingredients:

1 yellow squash and 1 zuchinni, sliced or cubed
1/2 a large or 1 whole daikon radish, chopped
8 – 10 leaves of Swiss chard, cut into strips
1/2 an onion, sliced
1/4 of a large bell pepper, diced
2 roma tomatoes, cubed
about 5 cloves of garlic, minced
oregano, basil, thyme and sage
cayenne pepper
course sea salt
extra virgin olive oil
fresh squeezed lemon juice

Cooking Instructions:

In a large pot, saute the garlic, onion, tomato and bell pepper with about a teaspoon of oil. Make sure to get all of the tomato insides in the pot. Add the herbs, a touch of pepper and salt. Cook over medium heat until they begin to break down, creating a good bit of liquid. At this point I added the finely chopped stems of the Swiss chard for a little texture, a little more moisture, and to pull some of that red color out. Add the squash and radish and mix a little, turn the heat down to medium-low, and cover for about five minutes. Mix and cover again for another few minutes. The squash and radish should be slightly cooked but not mushy. Add the Swiss chard, mix, and cover for about five more minutes. Can be searved over pasta or as a stand alone. Dress with fresh squeezed lemon juice.

Swiss Chard is an excellent source of vitamin C, K and A, as well as protein, dietary fiber and essential minerals. You can find local Swiss Chard at the Covington Farmer’s Market.

Follow these topics: Farmers Market Recipes, General, Healthy Living

Farmers Market Recipes

Roasted Squash & Sweet Potato Salad

November 14, 2012 Published by: Covington Weekly

Farmers Market Recipes
Recipes inspired by fresh, local ingredients found at the Covington Farmers Market

Ingredients:

1 large yellow onion, sliced

1/2 medium butternut squash

OR sweet pumpkin, peeled, seeded and diced

2 medium sweet potatoes

OR sweet apples, sliced

4 – 5 cups of shredded greens (kale, collards)

1 tablespoon of extra virgin olive oil

1 1/2 teaspoons of sherry vinegar

1/2 cup of pecans

Cooking Instructions:
Preheat oven to 400 degrees. Toss sweet potatoes or apples with onions and 1 teaspoon of olive oil, spread on a baking sheet. Toss the squash or pumpkin with 1 teaspoon of olive oil, salt and pepper, spread this on a separate baking sheet. Place both in the oven, baking the sweet potato mixture 30 minutes and the squash 40 minutes, or until both are tender and lightly browned. Toss both halfway through cooking to avoid sticking to the baking sheet.

Meanwhile, toss greens with the remaining olive oil, the sherry vinegar, salt and pepper. When the squash and potatoes are ready plate the salad and serve with hot veggies on top, sprinkled with pecans.

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