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Farmers Market Recipes

Farmers Market Recipe: Stuffed Cabbage Rolls

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

One of my all-time favorite winter recipes, stuffed cabbage can be made with meat or left as a vegetarian dish. Filling enough for a main meal or make them as a side – either way I promise there won’t be any leftovers!

Benefits of Eating Cabbage

Cabbage is an excellent source of nutrition, even cooked! According to WebMD, half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

Pick up your fresh, seasonal veggies at the Covington Farmers’ Market! The market also has options for grassfed, pasture-raised meats. Try some marinara or tomato sauce from Charlene at Abundant Life Kitchen, who writes the Farmers Market’s weekly newsletter!

Stuffed Cabbage Rolls

Ingredients:

  • 1-2 Tbs cooking oil
  • Optional: 1 lb ground meat – pork, beef, lamb, or mix it up!
  • 1/4 cup diced baby carrots
  • 1/4 cup diced yellow pepper
  • 2 cloves of garlic, minced
  • 1 small onion, diced
  • 1/2 lb mushrooms of your choice
  • 2 Tbs chopped fresh winter savory
  • 1 Tbs chopped fresh parsley
  • 1 cup cooked basmati rice
  • 2 tsp paprika
  • Salt & pepper to taste
  • Pepper flakes – if desired
  • 2 cups tomato sauce or marinara
  • juice from 1/2 fresh squeezed lemon
  • 6 – 8 large outer leaves of cabbage

Cooking Instructions:

  1. If you are using meat, brown beforehand with a little salt and pepper. You can add some hot pepper flakes here is you want some spice. Once browned, set aside to cool and use this skillet to cook your veggies.
  2. Preheat your oven to 350 degrees. Saute the onions, carrots, garlic, peppers, mushrooms, herbs and spices in a little oil on medium heat. Once the veggies are tender you can add the meat back in if using. Add the cooked rice and salt and pepper to taste. Cover and let simmer on low for about 10 minutes for flavors to meld.
  3. For the cabbage, you will want to cut off the leaves from the base at the bottom and use 6 – 8 of the biggest, longest leaves. Remove the hard stem through the middle of the leaf by cutting along each side of it in a “v” shape. Lay leaves out flat and add a large spoonful of mix to the top, uncut part of the leaf. Arrange mix into a fat sausage shape, with enough room on the sides to fold the leaf in, then wrap, tucking the top of the leaf in.
  4. In a small bowl or large measuring cup, whisk the lemon juice in with the tomato sauce. Spread a thin layer in a deep baking dish with a lid. Place the rolls in this dish with the seams down, and cover with the rest of the tomato mix.
  5. Bake covered for 30 – 35 minutes, uncover and bake for another 10 minutes, until golden brown.
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: a Little Good, a Little Naughty Sweet Potato Muffins

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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!
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!
Shop Local

Why Shop Local? A Message from Covington Weekly

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Our goal with Covington Weekly is to promote the local goods and services we have available to us in this area. We believe that a strong sustainable infrastructure is built on a community that supports itself through supporting its businesses, producers and farms.

Buying your coffee at a local café, your gifts at a local shop and your produce from a local farm increases the demands for these items, which stimulates more local businesses and local jobs. More of the money spent locally stays in our community, whether through taxes, payroll or continued support of other local businesses and organizations. Local businesses also increase tourism dollars to downtown areas, and on average provide better jobs with more opportunities for advancement. Supporting local artists and makers promotes the culture of our community. Local farms generally use better farming practices with more focus on environmental impacts, quality of products and consideration for the land and animals they care for.

Possibly most importantly, our drive to promote our local businesses and producers comes from our love for our community, and our desire to see it flourish and to share its beauty with generations to follow.

For a list of wonderful local businesses to patron please visit our advertisers, go to shoplocalusa.com/covington and check out the Covington Business Association’s business listings on their website gocovington.org.

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:

Greetings of the season to you, friends! After a frenetic holiday week, it’s time for a break and possibly some of Mignon’s 7 flower herbal tonic. The day will be cool and crisp but lunch at the market is calling. The band will be there and so will lot of good food. Jerome will have his signature Ratatouille on Wednesday and is bringing back his fabulous sweet potato and carrot soup. And it won’t matter if it’s a bit nippy, Kandy has the cure in the form of chicken porridge. If you haven’t had it yet, do yourself a favor and try it. Besides being absolutely delicious, it’s the ideal comfort food for breakfast, lunch, or dinner. Talking about comfort, can you say “chicken n dumplins’”? Joy is preparing this iconic comfort food especially for our Wednesday market.

sweet potatoes and daikon radishes from Sam Sprouts

Eggplant Moussaka is on the menu at Abeer’s and she is having baklava as well. Boy, this really is a week of comfort foods all designed to reduce the tension of holiday shopping and parties. Johnny will also be there with his mushroom burger and his Bhakti burger —always delicious. After a short hiatus, Corey is back with brisket and pulled pork sandwiches served with German style potato salad. Why go anywhere else?

Kristen will have eggs which are an absolute necessity in my humble opinion. And so is the sweet nectar of the bees from Jerry (and maybe even that fabulous blueberry jam he makes.) Whatta day! What a day!

We’ll be having another fabulous day on Saturday, so why not join us and make sure you get all your holiday orders in! It’ll be a great morning with the Jayna Morgan Holiday Jazz Duo swirling out jazzy melodies from the gazebo. Mr. Pete will be roasting chestnuts and our vendors will be all around—nothing says holiday like family and friends!  

Fresh produce—that’s what we come to the market for. Collards, kale, broccoli, cauliflower, radishes (oh so delicious when roasted), cherry tomatoes, arugula, eggplant, pumpkins, and sweet potatoes means something to fit everyones’ tastes. You’ll also find satsumas, grapefruit, navel oranges, and strawberries. A monkey pine wreath from Cleckler’s will last until Christmas and beyond and smells amazing!

I have a recipe for eggplant toast with goat cheese that sounds phenomenal! You’ll need a basket of mini eggplant from Nick, cut in 1/2 inch (1.25cm) thick slices, lengthwise, a half cup of goat cheese (any of Huckleberry Fred’s savory blends will work), 1/3 cup chopped pecans (from Cleckler’s naturally), 4-5 fresh thyme sprigs (Northshore Greens), salt and pepper, and a little olive oil for drizzling.

Place the eggplant slices in a strainer and toss with ½ tbsp salt. Let drain for 1 hour. After an hour, rinse off the eggplant slices and pat dry with paper towels. Preheat your oven to 400F with a rack in the middle. In a large frying pan, heat up the olive oil over medium heat. Cook the eggplant slices until soft and golden, about 3 minutes on each side. Then arrange them on a baking sheet lined with parchment paper. Season with salt and pepper. Sprinkle the goat cheese and chopped pecans evenly onto the eggplant slices. Top with a sprinkle of fresh thyme. Drizzle some olive oil over everything and bake until golden, about 12-13 minutes. For a little variety, try slicing tomatoes and/or chopping kale or parsley or Aminta’s microgreens to put over the eggplant before you add the goat cheese.

Of course, Amanda is there with those lovely juice blends —Satsuma Orange, Ginger Lemonade, and a delightful Strawberry, Pineapple, Orange. Nancy offers kefir and kombucha, both powerhouses of probiotics and nutrition. And, to go with your juice, kombucha, or kefir or a tasty chocolate milk from Mauthe’s, Bhakti Farms has a breakfast sandwich!! Johnny grills gluten-free English muffin in ghee, then tops it with a farm fresh over-easy egg, and avocado and a very satisfied smile. 

The Covington Farmers’ Market is a special place to be on any morning. We plan to be there…will you?

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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: 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.
Farmers Market Recipes

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Here we are, precious friends, tippy toeing into November! I’m looking forward to a Happy Wednesday for you gorgeous blue skies, Farmers’ Market musicians sharing lively music so you can sit and enjoy the great food under the pavilion. Of course, you can take it back to the office, but then you miss out on the ambience..

Oooo, aren’t you glad you picked up one of Henderson Hearth’s lovely soup mixes like the hearty potato or creamy rice? Whaaat?!! You didn’t!?? Well then, make sure you make your way to the market this week. Better get more than one ‘cause even though it’s not that cold out, a steamy bowl of soup really warms your heart. Just like Kandy’s chicken porridge. Yeah! It’s back on the menu!! It makes the perfect lunch or dinner or a phenomenal breakfast, especially when topped with one of Double K’s eggs — scrambled, fried, or poached. Sooo good! Yes, Kristen will be there with plenty eggs.

Jerry has promises to have some juicy sweet satsumas. And, he has lots of honey and blueberry jam! I think Mr. Houston may have some greens this week, I suppose it depends on what Zeta left. If you missed out on Joy’s chicken & sausage jambalaya due to that nasty storm, don’t stress! She’ll have it again this week. Green Bean Moussaka is the feature of Abeer’s menu and she will have lots of her usual goodies like chicken rolls, spinach pie, hummus, baklava….aaaah baklava!

Jerome quiches are fabulous, and he will have 3 variations — 3 cheese, Quiche Lorraine, and a very flavorful spinach & goat cheese quiche! The beet and black bean burger that Johnny makes is amazing, especially since it’s topped with avocado, Johnny special sauce, and sprouts! Ya just can’t beat Market Day.

Saturday pulls up the end of the week, just as it always does and this week we’ll have Sam Giberga serving melodies freely from the gazebo in much the same way that Meme’s veggie pancakes flow from Erika & Nathaniel’s tent. Those veggie laden pancakes have been tantalizing market goers for many years. Bhakti Bowls from Johnny & Caroline are a tasty breakfast or lunch; the only problem is…which one do you choose? You’ll also find their new pumpkin pie, sweetened with some of Nick’s honey. While you’re over there, stop by Exnihilo Farms for whole rabbit. You’ll also find Moringa Tea which offers many health benefits. Studies have revealed that moringa powder is loaded with phytochemicals, protein, calcium, beta-carotene, vitamin C and potassium. Now you know that Ross has duck thighs, breasts and other duckie goodies but now he also has duck prosciutto!!! How fabulous! Talk about fabulous, Jubilee Farms meats are the best. They offer the “other” meats —lamb, pork, beef and the most delicious sausages on the planet!

Make sure you get your Thanksgiving orders in with your favorite vendors, particularly Mauthe’s cheesecake. You don’t want to have to wing it with some store bought thing. Happy Flour has a new creation — the Cruffin. Yes, I spelled that right. It is a lovely croissant, shaped like a muffin, and filled with a delightful vanilla almond cream. I’ll give y’all a moment to savor the thought of both of those, although savoring in person is always best.

Jennifer (Bear Creek Road) has French Onion soup this week. You’ll want to pick up one of her flatbread or sourdoughs to go with that….and one of her blended butters – oh yeah! You’ll also want to peruse the tempting array on Norma Jean’s table — soups, wraps, quiche, walnuts.  

The fall veggies are starting to appear and it’s exciting to visit the produce vendors to see what new goodie they’ve added.  You’ll find sweet potatoes on Nick’s table accompanying the arugula. Northshore Greens will have a variety of different greens and Becky says they will have more lettuces in the next few weeks. Faust Farms’ fabulous spring mix is on their table and their Brussels sprouts were very tasty. Sam’s table is full of sprouts and he also has his Farmer’s Cocktail. And, for even more green, Aminta’s microgreens fill the bill.

Mr. Pete will be roasting chestnuts, Nancy will have fermented goodness, Mauricio will have those amazing vegan divinity and there will be tastiness everywhere! We’d love to see you.

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

Happy Flour Bakery at the Covington Farmers Market

Well, friends, here we are at the end of October and another tropical system threatens to disturb our market! Nevertheless, in true market tradition and weather permitting, we will be there with tasty food and great music. Now we all know that Kandy’s creamy shrimp rolls are THE BOMB! but have you tried her traditional egg roll lately? Amazing! Jerry’ honey is sweet and wonderful and he may even have satsumas this week. Cross your fingers; I’m sure ready for some tangy sweet citrus. Can’t leave the market without you Double K eggs. Those hens eat good, no GMO feed for them!

Chicken Sausage Jambalaya headlines on Joy’s table and all her Grab N Go meals are ready for you to grab and go. Check out the mushroom burger at Bhakti Farms. Sooo good! Ever delicious quiches will star on Jerome’s table and madeleines for dessert…mmm mmm mmm Mediterranean delights fill Abeer’s table — grape leaves, hummus, tzatziki (which is wonderful for your chicken rolls to take a dip in). 

Faust Farms is back!

Liven up your Saturday morning with The Abita Stumps in the gazebo. Then grab a fresh coffee or tea from the pavilion and make your way around the market. There’s so much goodness out there. You know that Faust Farms is back and they are loaded with their ever popular spring mix. Also on the table will be eggplant, heirloom tomatoes, Brussels sprouts (YES!), broccoli and green bell peppers. Nick may still have persimmons this week but arugula and shelled crowder peas will definitely be there. (‘bout time for some sweet potatoes, eh Nick?) Northshore Greens is back, too. Becky says they will have arugula, spinach, their fabulous stir fry mix, Asian greens, and herbs. Maybe Tomato Ann will be back with lots of heirloom tomatoes.

And, if you like a little crunch in your salad, Stacey has a wide selection of pickled veggies that make for an excellent addition to salad. Now for a dressing, I found a creamy recipe for goat cheese dressing. Combine 4 oz. goat cheese, 1 tbsp olive oil, 1 tbsp white wine or balsamic vinegar, 4 tbsp water, salt & pepper. Naturally, you will want to use Huckleberry Fred’s cheese blends and Blood River honey. You could also add a tbsp of mayo, especially if you make your own. (It’s really easy)

Screaming Oaks Mushroom Farm

Can you imagine topping that with some grilled shrimp? Well Mr. Two’s fresh off the boat shrimp will serve well. Season well and pop ‘em in the oven. Mushrooms also make a fantastic topping for your salad or any dish – stewed pork chops, grilled sausage, roast chicken (not sure if Credo is there this week). James has a fabulous assortment of gourmet mushrooms from which to choose. Use them fresh or sautéed and then top with Sam’s sprouts or Aminta’s microgreens.

Oh, the things we have for you! Honey, eggs, artisan breads, vegan foods, prepared foods, cookies and more! No matter the rain, no matter the cold, especially the gorgeous days, we are here. Where will you be?

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmer’s Market Recipe: Black Bean & Crowder Chili

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

Nothing welcomes in the first few cool fronts of Fall like a nice homemade chili.

Fall is my favorite season for a lot of reasons, top among them being soups, stews, and chili. Another favorite thing about the first cool snap is breaking out all my baking tools I so sparsely use during the hot summer months. Not that I needed much more than a bowl, a whisk and a pan for this fantastic apple spice cake mix from Henderson’s Hearth at the Covington Farmer’s Market. The recipe called for a sprinkle of powdered sugar on top – not having that handy, I can say that it was quite delicious on its own.

Henderson’s Hearth also has some delicious soup mixes, like potato, hearty barley, and the black bean soup mix we used for this recipe. Crowder peas from Nick at Grow.Farm is a nice addition that gives this chili a hearty, rich flavor and serves as an excellent meat replacement. Of course, you can add some ground beef from Jubilee Farms. I find the full flavor of the beans, peas and veggies are a perfect balance for an early Fall chili!

Black Bean & Crowder Pea Chili

Ingredients:

Crowder Peas from GROW.farm
  • Black Bean Soup Mix from Henderson’s Hearth
  • 1 cup fresh crowder peas, hulled & rinsed from Grow.farm
  • 4 cups vegetable broth
  • 2 – 4 cups water
  • optional – 1 lb ground beef from Jubilee Farms
  • 1 medium onion, chopped
  • 1/2 cup chopped bell pepper – Faust Farms is back with some beautiful produce!
  • 1/2 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 ear of corn, shucked
  • 1/2 cup chopped arugula – fresh from the market!
  • 3 heirloom tomatoes, diced – fresh from the market!
  • 15 oz can of fire-roasted diced tomatoes and chilies
  • 2 – 3 cloves garlic, minced
  • optional – a couple of hot peppers, minced, or hot pepper flakes
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 2 teaspoons paprika
  • salt & black pepper to taste
  • 1/4 cup chopped cilantro
  • a splash or two of fresh lime juice

Directions:

  • In a large pot bring bean mix and peas up to a boil in broth and 2 cups of water. Boil for a few minutes then reduce heat to medium-low – let simmer covered. Add bay leaf and a little salt.
  • If you are using meat, brown it first with some spices in the same skillet before cooking the veggies and set aside for later
  • In a large skillet over medium heat sautee all veggies up to the canned tomatoes with a little salt and pepper
  • Add the canned tomatoes, garlic and hot peppers if you are using them. Add all the spices, too
  • Once the beans are tender add all ingredients to the pot. Allow this mix to cook together for 15, 20 minutes, up to an hour on low.
  • Depending on how you like your chili you may need to add a little more water. Adjust salt & spices accordingly.
  • Stir in the fresh cilantro and lime juice right before serving.

Farmers Market Recipes

Farmer’s Market Recipe: Crowder Peas & Duck Cassoulet

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

An example of a traditional cassoulet from the Toulouse Office de Tourisme, France

Usually I share quick and easy recipes with you, designed to whip up in under an hour. This is not one of those recipes.

Cassoulet traditionally is a rich, slow-cooked casserole that originates in southern France and usually contains water fowl, pork and white beans. In the classic French style, this is typically a two-day ordeal. As a general rule for optimal flavor and consistency you want to cool the dish down completely twice and cook it three times. This can get a bit tedious. I’ve modified this recipe slightly to fit my own cooking style, but have included options to expand upon for a more traditional flavor.

Purple hull Crowder Peas from Nick at the Covington Farmers Market

One cooking tradition I like to uphold is using locally sourced ingredients. Historically most long-established recipes would change slightly from province to province depending on what crops and game were available in that area. Why buy food from halfway across the country when you can get it fresh at your local market?

This recipe uses fresh crowder peas from Nick at Grow.Farm. If you see them there, don’t pass them up. Shelling peas together as a family is one of those life-long memories you don’t want to miss out on. Grab extra to dry and have year-round! Crowder peas are very close to black-eyed peas in the cow pea family, known for their rich nutty flavor and versatility.

Crowder Peas & Duck Cassoulet

Ingredients:

  • 4 oz uncured bacon, cubed, from Jubilee Farms
  • 10-12 oz quartered duck legs from Backwater Duck Farm
  • 1 medium onion, chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 1/4 cup minced carrot
  • 1/2 pound oyster or other favorite mushroom, chopped, from Screaming Oaks Mushroom Farm
  • 6 – 8 cloves garlic, minced
  • 1 pound shelled fresh crowder peas, rinsed, from Grow.Farm
  • 6 – 8 cups chicken broth from Credo Farms
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon fresh ground nutmeg
  • salt and pepper to taste

Directions:

  • Heat a large dutch oven or other oven-proof pot on the stove-top at medium-high heat.
  • Once pot is hot add bacon cubes. Let sit for a few minutes before stirring, then sit again. Try to get an even brown on all sides. Remove from pot and cool.
  • Repeat process with the duck legs. Once evenly browned set aside to cool.
  • Reduce heat slightly to medium and sautee onion, pepper, celery and carrots in debris and fat left from the meats. Add a little salt and pepper.
  • Cover & cook until veggies are soft. Add mushrooms and garlic. Cover again.
  • There are two options here. You can add the peas, meat and stock back in, bring it up to a boil for a minute then soak overnight, ready to cook in the morning. Or, you can remove the veggies from the pot and cook the peas in the stock for 30 minutes, then add the veggies and meats back in. Either way works. Slip in that bay leaf here at some point, too.
  • And either way once the peas have cooked enough to soften you’ll want to cool the dish down completely, one last time, before it goes in the oven. This can be accomplished by a.) being patient or b.) placing the whole pot in an ice-bath in your sink.
  • Once cooled fish out any bones from the duck legs. The meat should have fallen off by now. Add your herbs and nutmeg. Salt & pepper to taste.
  • Preheat your oven to 350 degrees.
  • Place your dutch oven or large oven-proof pot in the middle of the oven, uncovered.

I bet you think because it’s going in the oven the hard part is over, right?

Truth is, this classic French recipe requires a little more doting to achieve a true traditional flavor. You see, as this dish cooks it creates a delicious crust on top. Original recipes call to occasionally pierce this crust, gently scoop out some of the liquids underneath and pour it over the crust, returning it back to the oven to form another fantastic layer of crust. Traditionally this step is done seven times! I think a few times suffice, but definitely don’t skip it. Those layers add a wonderful richness and depth to this dish, and it would surely be lacking without them.

Continue baking until much of the liquid is cooked out and several layers have formed a nicely browned crust, about 45 minutes. Serve with a vinaigrette salad, red wine and a nice toasted fresh bread.

Bon appétit!

Farmers Market Recipes

Farmer’s Market Recipe: 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.
Local Events

Covington Farmer’s Market Wednesday & Saturday

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The Covington Farmer’s Market takes place every Wednesday at the Covington Trailhead from 10 a.m. – 1 p.m. and every Saturday at the 600 Block of Columbia St. (Covington Police Department) from 8 a.m. – noon.

Sunshine, friends, isn’t it glorious?! If you can’t get enough either, join us for lunch on Wednesday filled with great food, lovely breezes, music and laughter. Stop by Mr. Houston’s for a few fresh veggies. How do like your hogshead cheese? Well, Brotha makes it “parish style” which means it was made with love. Abeer tells me she is making Mediterranean lasagna for tomorrow. Now, I’m not sure what’s all in a Mediterranean version, but I can’t wait to find out! Jerry fixed his incredible blueberry cream cheese cake last week and is sure to have more this week—it is sooo wickedly delish! Kandy’s salads are always wonderfully healthy but if you’re on the go, you may want to try her spring rolls —a lovely salad neatly wrapped in a rice paper “package”! Oh, man! Joy is serving baked fish with grilled zucchini. She’ll have more of those wonderful pralines as well.

OH DEAR! Almost forgot Double K eggs! Can’t have that since I found this recipe for egg salad that will change your opinion of that particular dish. Here are the basics…

6 hard boiled eggs, chopped, 2 Tbsp room temp butter (Mauthe’s of course), 3 oz softened cream cheese,

2 Tbsp celery, minced, 1 Tbsp mayo, 1 tsp grated onion, 1 tsp sugar (optional),

1/2 tsp lemon juice, 1/4 tsp salt, 1/8 tsp pepper

In a medium bowl, cream together butter and cream cheese until smooth. Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended. Add eggs and mix well. You can garnish with chopped parsley, a sprinkle of paprika (or any of Spicy Lady’s seasonings), or crumble of bacon (Jubilee Farms’ naturally).

Mr. Funny Money and the Sideliners will be tickling the tunes in the gazebo on Saturday. So grab a coffee from the pavilion and stroll around the market ‘cause we have more wonderful in store for you, like goodies from Windfield Farms. Susie’s lemon squares and pecan squares and Ooey Gooeys have been a staple on her table for one simple reason—they are YUMMY!

All this sunshine makes for a lot of Spring Fever. You want to get outside, do some grillin’, spend time with the fam, just having fun. Kick back with a lovely white wine from La Serendipity Vineyards while getting that grill fit for duty. Grilled mushrooms are so tasty; marinate in one of Spicy Lady’s olive oil blends for 30 minutes before grilling for fabulous flavor. You can do the same with shrimp from Mr. Two — just sprinkle with seasoning, marinate, and grill! Sooo easy! Just in time for the season, The Smokey Heifer is back! They even brought a new flavor, Honey Barbecue. Look out Jubilee pork chops, sausage, ribs, the sauce is back!

Did you try the chard recipe last week? Total deliciousness! I think I’d like to try “frying” beets, potatoes, and carrots for a wonderfully tasty dish. Quite simply, cut your root veggies into bite sized chunks so they are approximately the same size. Season with salt and pepper and sauté in one of Spicy Lady oils or melted butter and slowly “fry” in a pan or you can roast them in the oven. When they’re just about done, toss in your chopped greens for added bonus.

No matter what you’re looking for, just follow that toe-tappin’ music to the market; we’ll be there waiting with fresh coffee, honey, kombucha (Succotash Ferments), lots of strawberries, and all manner of good things. Hope to 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

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

This Week at the Covington Farmer’s Market

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The Covington Farmer’s Market weekly newsletter is provided by Charlene LeJeune of Abundant Life Kitchen every Tuesday.  The Covington Farmer’s Market takes place at the Covington Trailhead every Wednesday from 10 a.m. to 2 p.m. and every Saturday at the 600 block of Columbia Street (at the Covington Police Department) from 8 a.m. to 12 noon.

Happy Tuesday, friends! You don’t need an engraved invitation to join us for lunch at the Wednesday farmers’ market. We’re planning for a gorgeous day with lots of lovely breezes, blue skies, and music. Kandy will be back and she’ll have some remarkable salads for your delight and enjoyment. Chop up a few leaves of kale and green onion from Mr. Houston, add to beaten eggs (Double K Farms), season, and pop in the oven for a delicious breakfast! Then chop the rest of the leaves (and even the green onion), place into ice cube tray, top with a little olive oil and freeze. When frozen, remove from the tray, place in a ziplock bag and you will have tasty little “drop-ins” for your soups or stews. Frankie is planning to bake chicken breasts and top them with Swiss cheese and a creamy chicken gravy. Rice will be involved plus carrot salad and corn bread. Can a Wednesday get any better?

We are gonna have a great time on Saturday. No rain in the forecast — finally — so we get to really enjoy the lively tunes of Joe & Julie Manuel springing forth from the gazebo. Due to the horrible weather we had last week, Nur postponed and will join us this weekend bringing some of her classic Turkish dishes that we have come to love.

Even though the rain threatened, we still got to enjoy Ms. Betty’s gorgeous pink and yellow bougainvillea, as well as frilly asparagus and maidenhair ferns, lovely shamrocks, and more. Trudy was there with beautiful akelas with their variegated yellow leaves. She says the little white flowers are very fragrant and attractive to butterflies and bees and the leaves get so much lighter in color that the flowers almost get lost amongst them.

As you stroll around the market with your coffee, make it a point to stop by and chat with Emily about the benefits of her bone broth. I’ve been enjoying some of those benefits myself; it’s amazing that you can get that much relief from something that doesn’t contain chemicals.

With the weather so beautiful this week (and hopefully next), it’s a great time to get outdoors and enjoy some grillin’ time. James has had chicken breast and leg quarters that are just perfectly suited to the grill. Just a little salt and pepper is all you need until done; then coat with a delicious glaze made from Robin’s Rockin’ Pepper Jellies (she has recipes).

Jubilee Farms is another great place to shop for grilling meats — ground meat for burgers, pork chops, sausage… Mr. Two is well known for his enormous shrimp which, as luck would have it, are well suited to the pit. Not a fan of BBQ? Then a visit to Eric and Cooper at La Provence will be in order, too. Their precooked meats and sausages are delicious and very convenient. With all this goodness to be had, surely you’re not considering sleeping in? I didn’t think so.

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

General Local Events This Week at the Farmer's Market

This Week at the Covington Farmer’s Market

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Here’s a sneak peek at the Wednesday and Saturday Covington Farmer’s Markets, from Charlene LeJeune of Abundant Life Kitchen:

Good morning, friends. Where did this weather come from and how long can we keep it? Thankfully, it will at least be around long enough for an outdoor lunch tomorrow! So join us as we revel in the tunes of the Farmers’ Market String Band and the delightful tastes from our market vendors. Frankie is planning to rock your world with shrimp boil foil pack, a tasty mix of shrimp, corn on the cob, & red potatoes with the flavors of New Orleans added in. Hot tamales from Siria make a wonderful lunchtime repast especially when accompanied by St. August’s kombucha or iced coffee. Maybe we’ll get really lucky and Kandy will start out our fall day with chicken porridge??!! What will Jessica and Lucy have in their dumplings this week. Every week these ladies have delighted us with adventurous new tastes! Oh yes, blue skies are certainly smilin’ on us!

Always a treat, Joe Manuel will sing us into Saturday with catchy tunes cascading from the gazebo. Ed will be faithfully serving coffee from the pavilion, so grab a cup as you make your way around the market to find out what is new and wonderful.

Last year I had asked my trio of writers to stand in for me and I was reminded of this little snippet from Ignatio.

Our family uses stuff from the Farmers Market every week. I will tell you about some things we have used recently. Last week, we had livers for dinner from Mr James. They aren’t my favorite, but my little sisters like them if they can dip them in ketchup. I know they are very healthy, containing many vitamins. My Mama fries them in butter on the stove.

Caterina used some of Mr Sam’s sprouts in an omelet that she made today (egg, cheese, apple, and sprouts). On Saturday night my Mama made soup with sausage from Jubilee Farms and Arugula from Bartlett farms (of course she used her own broth, too). My little sister Lucia got Orange juice from Amanda. Perpetua also got a strawberry popsicle from Amanda just as the market was closing. It’s her favorite thing from the market and she can eat it after she takes an afternoon nap.

Thanks again, Ignacio! Just so you know…Amanda still has her famous popsicles and strawberry is just one of the amazing flavors. James still has chicken livers (and chicken, too) and Sam has sprouts (also baby turnip greens and coconut chips). Jubilee Farms has sausage (lotsa sausage, pork, beef, and lamb); Emily is still making her broth and, in spite of a rainy summer, John has arugula! (Oh, and Nancy mentioned that sunflowers may just be joining the zinnias and dianthus.) John also boasted the first satsumas of the season! What a wonderful surprise that was!

Bear Creek Road’s famous macaroons are now sporting halloween attire – black lavender skeletons, orange pumpkin spice pumpkins and ghostly maple. Spicy Lady will be at the market again this week with lovely tea blends such as chamomile safflower and lemongrass lavender rose, as well as all her other incredible salt-free seasonings.

Nick has sweet potato greens that I am told are amazing just sautéed in butter – Mauthe’s or Celeste has perfect sautéing butter. Celeste also wanted me to let you know that she will have gift baskets — build your own from a selection of her tasty pastas, butters, and oils! Great for anytime gifts, but with holidays approaching…

So put your list together ‘cause we have lots of goodness at the Covington Farmers’ Market. No matter what your favorites are, I’m sure you’ll find an added bonus at the market unless, of course, you sleep 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

Local Events

This Week at the Covington Farmer’s Market

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Covington Farmers Market LogoI hope you’re having a happy happy Tuesday, friends! Have we got a Wednesday for you at the Covington Farmers’ Market! Lots of great music from the gazebo and plenty of delicious food. Jeff, Chomper’s BBQ, has a delicious lineup of smoky pulled pork with baked beans or cheese grits and cole slaw. Kandy will join us with an incredible selection of salads from which to choose – noodle salad or shredded cabbage and chicken or pan-seared salmon. WOW! The problem will be making a choice!

Frankie’s Soup-of-the-Week is creamy bacon corn chowder. She’ll also have her phenomenal old-fashioned banana pudding as well. Susan, of Kombucha Girl fame, will be joining us at the Wednesday market. She has recently taken over the management of Columbia Street Natural Foods and will bring us an assortment of deli salads, scrumptious wraps and sandwiches – and she promised she would have that amazing roasted sweet potato salad for which Columbia Street is famous. Be sure to try Erica’s probiotic-rich, raw fermented vegetables. Fermented veggies repopulate your gut with healthy bacteria and digestive enzymes which helps you absorb more of the nutrients in the foods you eat. So you really won’t want to forget fresh veggies from Mr. Houston and Double F Farm’s eggs. Peggy makes sure her hens get the best nutrition and NO GMO feed!

I’m thinkin’ we should start off Saturday with the lively tunes of Joe Manuel streaming out from the gazebo and drifting throughout the market. Sound good to you? Then, join us as we welcome Mama Lea to the demo tent. Lea is moving from Wednesday to our Saturday market and will feature the same delicious foods you’ve come to love.

We also want to shout out a “Welcome Back!” to Norma Jean who joins us once again with those amazing quiches, soups, and her undeniably fantastic cranberry bread and carrot bread. You’ll be pleased to know that her son is also joining our Saturday family. Gabriel’s chair massages are a sure way to help remove those awful kinks from your neck and shoulders.

My new pork chop recipe was a rip-roaring success last week and Mr. Wonderful even remarked how tasty and tender they were. I’m going in a different direction this week with Cashew Chicken featuring James’ chicken breast. Yes, in addition to whole chickens, James also has leg quarters and boneless chicken breast. I cut the breasts into bite sized pieces, then dusted them with a little cornstarch & pepper and browned them. In the meantime, I combined 2 tbsp chili sauce, 4 tbsp ketchup, 1/2 cup soy sauce (low sodium), 2 tbsp brown sugar and 4 tbsp rice wine vinegar (I had to use balsamic since I wasn’t going to the store just for that.) Put that all in a slow cooker, added my browned chicken and let it cook for a few hours, then added a cup of roasted cashews. I’ve sneaked a taste or two and it will rival last week. I’ll serve it over white rice.

There’s so much more here – mushrooms, salad sprouts, jams and jellies, kombucha, water kefir, scrumptious stuffed artichokes, hot & spicy beef jerky, sweet treats, and golden delicious honey. If you sleep in, you’ll miss out on all the goodness to be had here.

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 http://www.covingtonfarmersmarket.org/

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

This Week at the Covington Farmer’s Market

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Wed Farmers Market signby Charlene LeJeune

I’m a little early today, friends, but I didn’t think you’d mind. I hope you’re having a happy happy Tuesday! We’re getting set up for an even happier Wednesday at the Covington Farmers’ Market. Lots of great music from the gazebo for ya and plenty of delicious food from which to choose. Unfortunately, Chomper’s BBQ will not be at the market today but will return with their wonderful pulled pork next week. No worries, though Kandy will have lots of crunchy egg rolls and those amazing shrimp and cream cheese rolls along with gorgeous salads. Or indulge in Nanette’s old-fashioned vegetable soup and tuna salad wraps. You’ll need your veggies from Mr. Houston and Eddie and honey from Earl. Dessert from Frankie can take many forms; she is preparing peach cobbler, cherry tarts, apple puff pastry turnovers and more. You won’t smell apple or cherry in Richards hand crafted soaps but he has lots of sweet scents. There now. Shopping done.

LOLA Deux, LOLA Restaurant's food truck will be at the Covington Farmer's Market Saturday

LOLA Deux, LOLA Restaurant’s food truck will be at the Covington Farmer’s Market Saturday

Saturday will soon arrive bringing more of this glorious weather. Tents will spring from the ground with all manner of goodness. From the gazebo, will come the impressive tunes of Tom Marron, the Lola Deux Food Truck will pull up to the curb on Columbia Street with those amazing Parmesan White Truffle French Fries and all will be right with the world.

We have so much goodness under those tents and more to come in the weeks ahead. Alton and Sandra’s tables are loaded with new plant starts for your garden – pak choi, kale, Chinese cabbage, broccoli, cauliflower, borage, mizuna and lots of aromatic herbs. That doesn’t include the bounty on the produce tables. Mr Houston has several varieties of pumpkin and squash. Greg also has pumpkins and persimmons. Try adding chunks of pumpkin to your next pot of chili for extraordinary flavor. Natalie offers a large crop of bell peppers, cucumbers, squash, and the large purple eggplant (and she’s been hinting at strawberries).

PatatesNick’s sweet potatoes are keeping company with lovely mini eggplants (perfect for roasting), red and green okra, his delicious braising mix and lots of heirloom peppers. J.R.’s tables are bursting with green eggplant, persimmons, yellow squash, green beans, green onions, and tomatoes. Eddie has curly leaf kale, bok choi, okra, and hot peppers. Nancy’s beautiful bouquets of lilies, sunflowers, zinnias are smiling all over John’s tat soi , kale, and radishes. (They may not add nutrition, but they certainly add happiness.) John also has cabbage leaves and broccoli leaves which are as tasty as any green and can be eaten in a salad or braised.

Ooops! I almost forgot to mention our new vendor, LA Gourmet. These guys have worked with the food banks in our area and are branching out to bring us locally grown grains, beans, and legumes. I bought a few things to try out, such as Indian corn grits and Lady Cream Peas. The grits are wonderful. I cooked them in the old fashioned way (you know, on the stove, not in the microwave.) They were oh so very creamy with a flavor that you can NOT find in plain white grits. Right now, my sister and I are dining on the Lady Cream peas. They don’t really get as creamy as red beans but hold their shape while delivering incredible taste. Check ‘em out. They also have red beans, black eyed peas, baby limas, long grain rice, and much more.

There’s so much more here – mushrooms, salad sprouts, jams and jellies, kombucha, water kefir, coconut water, scrumptious stuffed artichokes, hot & spicy beef jerky, sweet treats – surely you weren’t planning to sleep 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

Local Events This Week at the Farmer's Market

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

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Hi, friends and Happy Tuesday! The weather is going to be wonderful tomorrow, just in time for lunch at the Market. So put your smiles on and meet us over at the Trailhead. Let’s begin with the most important – dessert! Frankie is baking up an unbelievable peach cobbler. Take home her Cinnamon French Toast with maple syrup and pecans for breakfast on Thursday (or Friday). Nanette’s soup of the day is tomato basil and I can see that smile already. Don’t forget to pick up something for the rest of the week. Pulled pork sandwich and fixins for Thursday and a noodle salad with lemongrass chicken for Friday. Of course you could pick up enough pulled pork and fixins for dinner and a sliced turkey wrap for Thursday. OR a couple of soups and turkey wraps for tomorrow’s supper and…well, you get the picture.

Nanette CFM

Nourish by Nanette

Well our Wednesday Covington Farmers’ market vendors are really making a name for themselves in the area. Nanette Shoenwe has also been featured in a Covington Town Talk article. I always knew you guys were special and now the rest of Covington knows!

It was a delightful day last Saturday with cool breezes and sunshine and I will accept nothing less for this coming Saturday, especially since The Lucky Dogs are in the gazebo. So grab your coffee and start your shopping and before you know it Sweet Daddy’s BBQ will be set up and ready to serve tangy dishes from their menu.

Now that the weather is promising cooler days, it’s time to get out in the garden. Alton and Sandra have gotcha covered with lots of great plant starters – Stonehead cabbage, Red Sails lettuce, Chinese cabbage, Brussels sprouts, Swiss chard, Birdseye peppers and a large selection of aromatic herbs. Dennis and Ms. Betty both have fantastic plants to make your patio an oasis.

greensGreens are popping up more and more with mustard greens on Mr. Houston’s table, bok choi, baby kale and arugula. J.R. should have plenty ore of those lovely green eggplant and I’m anxious to see more hot peppers on Nick’s table. Eddie has habanero, jalapeño, and cayenne peppers, butternut squash and more.

Lena is hoping to have more of her splendid corn grits this week. I love to serve them with any leftover pulled pork I have or topped with shrimp barbecued with my Shrimp on the Barbie seasoning. Makes a very quick, convenient and delicious supper. She also has her own special granola mix and amazing breads with freshly ground flour.

Baked goods from Windfield Farms bakery

Baked goods from Windfield Farms bakery

At Windfield Farms, Suzie’s counter is filled with delicious artisan breads. She always has a French batard, baguettes, and her secret formula health bread plus a different savory bread each week. You’ll also find magnificent muffins – blueberry, cranberry, chocolate and Glorious Morning (a delightful mix of carrot, apple, raisin and walnut)!

So much to discover and enjoy. Of course, you’ll never discover everything that’s new and tasty without being here. You must come and enjoy the adventure with us. We’ve ordered beautiful weather for you.

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

Local Events This Week at the Farmer's Market

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

Published by:

Tabasco, the Covington Farmers Market mascot Roux-ster

Tabasco, the Covington Farmers Market mascot Roux-ster

Hi, friends and Happy Tuesday! I hope you enjoyed your Labor Day holiday! I did. It’s always nice to have a holiday but then….. it’s time to get back to work. But work doesn’t have to be dreary especially on Wednesdays when you can enjoy a delightful lunch and great music at the Covington Farmers’ Market. Jeff’s fixing baked beans this week to go with his pulled pork. Talk with him about ordering a meal for your Saints First Official Game of the Season party. For that matter, talk with all our Wednesday vendors to see if they have a catering menu for this event. It’s a great idea even if you’re only gonna watch a movie. Big Branch may not have anything worth snacking on but he’s great on the cleanup! Hey! Here’s a thought… why not get a lunch while you’re there like a turkey salad wrap from Nanette or shrimp and cream cheese rolls from Kandi. It’s a radical concept but worth investigating especially when Frankie is baking Almond Puff Pastry Bear Claws and Cinnamon Rolls for dessert.

Keenan Knight

Keenan Knight will perform for the Saturday market

Saturday will follow at its usual pace with all its sunshine and weekend fun. Keenan Knight will be making magic in the gazebo and Sam’s Sprouts will be in the demo tent showcasing all his fine products. Try the coconut water; it’s really tasty and refreshing.

As I mentioned the Saints First Official Game of the Season is this Sunday – are you prepared?  Do you have snacks? We do!!! Susie has the most delightful lemon squares and raspberry crumble which can be cut in fourths, making perfect bite-sized finger tasters. Bear Creek’s luscious little macaroons in pistachio, lavender, raspberry, and grand marnier are a taste sensation! Hot Tamale Mama’s sensational spinach artichoke dip is also a great snacking treat with crackers or chips. Stroll around the market for an assortment of fine veggies. Veggies always make great dippers. Cheryl (Spicy Lady) has some wonderful seasonings that you can easily turn into dips with a little sour cream from Mauthe’s. Lena’s toasted bread rounds are the perfect “chip” for Farmhouse Dairy chèvre covered with Robin’s Rocking Pepper Jelly – pick a flavor, they are all delish! Chips and salsa from Spanish R Us are a must have and  a dish of pickled veggies are a crunchy delight. Dee has a great selection to choose a favorite from.

Make sure you grab some treats for your pets too from Tiger Bait Raw Whole Food for Pets!

Make sure you grab some treats for your pets too from Tiger Bait Raw Whole Food for Pets!

I missed out on Nanette’s Lemon Lentil soup on Wednesday and got lucky – she had some on Saturday. Needless to say, I enjoyed a bowl of lemon lentil soup along with slice or two of Bear Creek’s Guiness bread (it was a small bowl sine #3 granddaughter got a whiff and wanted to share. Good thing I love her!) We have so may lovely artisan breads at the market which are just aching to enjoy your soup with you. I don’t think it matters what kind of soup is on the menu, bread makes it wonderful. Bread is also really nice sliced and topped with a spoon or two of Nur’s eggplant and tomato dip and popped into the oven for snacking heaven. Her hummus (in regular, cilantro, red pepper, and chipotle) is also a great snacking treat with crackers, chips or veggies. Nur suggests adding hummus instead of mayo to your potato or egg salad for a great change of pace.

With all the selection available at the market, it will be hard to choose. You’ll probably have to get more than one. Take your time…no one’s rushing you.

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

P.S. You’ll find a terrific story about Covington at seethegood.com!

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