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Farmers Market Recipes

Farmers Market Recipe – Daikon & Sweet Potato Soup PLUS Honey Lime Vinaigrette

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

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Daikon radishes and fresh turmeric root from Sam’s Sprouts at the Covington Farmers Market

Tip: Save the greens! Daikon radish greens have a slight bitterness and spiciness that resembles mustard greens. Save them to use in soups, stir frys and smothered greens!

Daikon Radish & Sweet Potato Veggie Soup

Ingredients:

  • 2 medium daikon radishes, sliced in half-moons
  • 1 medium sweet potato, cubed
  • 1/2 onion, chopped
  • 3 green onions, chopped
  • 2-4 cloves of garlic
  • 1 cup purple cabbage, chopped
  • 2 Tbs fresh turmeric, minced (optional)
  • 2 Tbs fresh ginger, minced (optional)
  • salt and pepper, to taste
  • 1/4 teaspoon paprika
  • red pepper flakes (optional)
  • 4 cups vegetable broth, 2 cups water
  • 2 cups chopped kale
  • 1 Tbs rice wine vinegar
  • 2 tsp soy sauce or liquid aminos
  • shredded amethyst basil (garnish)

Cooking Instructions:

  1. Sautee veggies in large soup pot with turmeric, ginger and spices.
  2. Once veggies are tender and fragrant, add broth and water.
  3. Bring to boil then reduce heat and simmer for about 10 minutes.
  4. Add kale, vinegar and soy sauce, stir in. Taste for spices and serve immediately.

Honey Lime Vinaigrette

Fun delicious salad dressing are so good and easy to make you’ll never buy another dressing again!

Ingredients:

  • juice of 2-3 limes, about 1/2 cup
  • 2 tablespoons local honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon cumin
  • dash paprika
  • 1/4 cup olive oil

Instructions:

  1. Mix all ingredients in an air-tight jar, such as mason jar.
  2. Shake vigorously.
  3. Serve over your favorite greens.
  4. Enjoy!
This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

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Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Heartfelt salutations, dear friends! Market Day is almost upon us…you can feel that tingling way down in your toes as you consider the lunch possibilities. First, you’ll need your Double K eggs. Those hens are really so diligent in keeping us supplied. Hopefully, Jerry will have satsumas and he always has rich, sweet honey! Croque Monsieur is on Jerome’s menu— a delicious grilled sandwich with ham, a sauce made with gruyere cheese and more cheese. oooh! la! la! Apricot cake, too! Welcome back, Abeer! Now we can enjoy her delicious hummus and baklava again. She’ll have both green bean and eggplant moussaka as well. 

Golden Light Candle Sale at the Covington Farmers’ Market Wed & Sat

Tomorrow may just be the time for you to try Johnny’s veggie Bhakti Bowl, a truly delicious, warming bowl with rice and squash and flavor, lots of flavor. Mignon will have her fabulous “chics” and jun. Her handmade beeswax candles are fast becoming quite the item around the market. Chicken pasta, empanadas, and boudin balls are the stars on Joy’s table. Kandy’s salads are always a treat and it’s hard to choose just one but the good thing is that they are just as good the next day. So, while you may not  be able to decide what’s for lunch on Wednesday, you can can enjoy any of these lunches on Thursday or Friday and they make great suppers, too!

Last Chance Bluegrass Band will be coming to you from the gazebo as Saturday marches in! So grab yourself a hot cuppa coffee (or tea) from the pavilion to enjoy while you’re making groceries. Huckleberry Fred’s will be there every other week for the next month or so. They will be there this week and along with goat milk and cheese blends. Plus, they are now offering yellow grits and cornmeal (ground with their own little hands, I think). Cow’s milk is available each week from Mauthe’s. You’ll also find buttermilk, heavy cream and, Mr. Wonderful’s and the grandkids favorite, chocolate milk.

Beautiful mushroom selections from Screaming Oaks Mushroom Farm at the Covington Farmers Market

Credo Farms will be at the market on Saturday so you can stock up on chicken or even try some of her lovely fragranced, homemade soaps. She’s generally there on the 2nd and 4th weeks each month. And right next door is James of the amazing mushrooms fame. These are not the little button mushrooms available in any grocery store, these are gourmet types like Lion’s Mane, Chestnut, Oyster, Shiitake, jam packed with micronutrients! 

Sweet potatoes are soooo delicious but most of the recipes you find are filled with sugar. Why not try something different, like Garlic Parmesan Sweet Potatoes. What you’ll need is a container of sweet potatoes (Nick). This will work with any of the varieties that he has. Peel and cut them into similarly sized pieces or slice them.  In a bowl, combine 2 tbsp melted butter (Mauthe’s), 1 tbsp olive oil, 2 tsp minced garlic, 4 tbsp grated Parmesan cheese, 1/2 tsp Italian seasoning, and a bit of fresh thyme (Northshore Greens). Add your sweet potatoes and toss to coat. Bake at 400F for 30-35 minutes. Enjoy! Hmmm. That recipe may work just as well with cauliflower or broccoli (Ken, Eddie).

Sweet potatoes & satsumas from Nick at GROW.farms

I noticed that Sam had lots of daikon radish last week so I went searching for recipes and came across Daikon Radish Pancakes. Whaaat! Yes, you heard me right and they sound so delicious and a lovely accompaniment to any meal or (if you make them a little smaller) the perfect hor d’oeuvre. You’ll need 1 cup grated daikon (squeezed dry), 1/2 cup all-purpose flour, 1/4 cup room temp water, 2 tbsp black sesame seeds, pinch white pepper, 1/2 tsp salt and 1 green onion (Ken, Eddie). For the complete recipe, see below.

Johnadale has plenty of strawberries. I’d try to find a recipe but, let’s face it, they really don’t last long enough to make it into a recipe since they are delightful without any fanfare. But if you wanted to enjoy your berries in a “recipe” stroll on over to Succotash Ferments. Nancy makes an exquisite kefir with them. 

Stay a while, enjoy the music, shop around to find something different; we’ve got pralines, we’ve got sprouts and mircogreens, we’ve got jams and jellies; we’ve got honey, we’ve got divinity; we’ve got amazing pickled veggies; we’ve even got chewy puppy treats! Don’t even think about sleeping in!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Sam Sprouts at the Covington Farmers Market

Daikon Radish Pancakes

Pancakes

  • 1 cup daikon radish, grated and squeezed dry
  • 1/2 cup all-purpose flour
  • 1/4 cup room temp water
  • 2 tablespoons black sesame seeds
  • 1 pinch white pepper
  • 1/2 tsp salt, for drawing out moisture

1 scallion, chopped (optional)

Dipping Sauce

  • 1 tablespoon soy sauce 
  • 1 teaspoon wasabi 

DIRECTIONS

  • Prepare the Daikon Radish. You will need around 400 grams (14 oz or just under a pound) of raw, unpeeled Daikon radish for this recipe. Start by peeling the radish, then finely grate it with a grater or finely chop it with a knife. Add the salt, mix well to combine, and let stand for 15 minutes. After 15 minutes, take handfuls of the grated daikon and squeeze out as much liquid as possible; transfer the squeezed daikon into another bowl.
  • Prepare the Batter. Add the all purpose flour in two batches, stirring in between additions. Follow that with room temperature water and mix well until a batter forms.
  • Fry the Pancakes. In a non-stick pan, heat up a touch of oil on medium-high heat. Once the pan is hot, spoon the batter on and shape them into round disks. Sprinkle on some black sesame seeds on the uncooked side of each pancake, and when the bottom becomes golden-brown, carefully flip them and fry until both sides are golden-brown. Remove them from the pan and let drain on a paper towel.
  • Prepare the sauce. Make the sauce by simply mixing soy sauce and wasabi.
Farmers Market Recipes

Farmers Market Recipe: Garlic Mashed Sweet Potato & Turnips

Published by:

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

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

Nutritional Facts about Turnips

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

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

Learn about the nutritional benefits of sweet potatoes here:

Garlic Mashed Sweet Potatoes and Turnips

Ingredients:

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

Cooking Instructions:

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

Farmers’ Market Recipe: Twice Baked Stuffed Sweet Potatoes

Published by:

by Chelsea Cochrane

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

Are Sweet Potatoes Really Healthier Than Regular Potatoes?

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

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

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

Twice Baked Stuffed Sweet Potatoes

Ingredients:

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

Directions:

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

Roasted Squash & Sweet Potato Salad

Published by:

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.