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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:

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

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

Local Events This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmer’s Market newsletter by Charlene LeJeune:

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

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

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

Sam Sprout’s white turmeric

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

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

Lucy’s famous deodorants are back at the market!

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes 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:

Bhakti Farms’ black bean vegan burger at Wednesday’s and Saturday’s market

A wonderfully happy Tuesday to you, friends! We are hours away from a bodacious market! Come and enjoy the sweet breezes and fabulous music of our Farmers Market Band who faithfully show up each week to fill our market with song! Joy is back and bringing with her a plethora of fine foods for you to grab ’n go. But if you want a hot meal, she offers chicken burritos or tamales or boudin. Tasty, beautifully spiced, Jordanian foods fill Abeer’s table. Don’t neglect getting your eggs. The Double K hens have been busy just for you, just like Jerry’s bees have been. The honey is flowing sweetly these days. Pho will once again be on Kandy’s table. Ahh! Nourishing broth, mung beans, cilantro, noodles, and chicken — doesn’t get better than that. Unless, of course, you get the creamy shrimp rolls.

Corey is busy smoking brisket and ribs for tomorrow and he will have more of his delicious cole slaw. Bhakti Farms is back as well. Johnny will be there with Bhakti Bowls (these are soooo delicious) and I’m sure he’ll have plenty of photos, too. Have you tried the nuts over at Nut N Better (Henderson Hearth). They are really wonderful, coated in cinnamon sugar with just the right amount of sweetness. Indulge in a bag and then get the shortbread mix from Henderson’s. You won’t regret it and they are very easy to make. Get a taste of jun or one of Mignon’s lovely tonics. Delightful! Jerome is making his 3 cheese quiche again; it must have been a big hit. There’s chocolate cake, too, just in case your sweet tooth is calling.

James Corbett Farms at the Covington Farmers Market

Saturday will soon arrive bringing the Dirty Rain Revelers into the gazebo. Let’s hope they don’t bring Hurricane Delta with them! I’m just gonna pretend she won’t be joining us.

Nick says he will have arugula this week and maybe he’ll have persimmons as well. Greg filled his table with pumpkins and honey last week. It is definitely October. I promised a recipe with pumpkin and this one is a doozy — Pumpkin Alfredo! See the recipe below. Now you will have to bake this pumpkin and puree the flesh ‘cause you will need 1 cup for the recipe. If you have more, freeze it. This is sure to become a favorite. Remember to pick up some of Aminta’s microgreens to sprinkle over the Pumpkin Alfredo just to give it that bit of flair!

Happy Flour Bakery has t-shirts!

Sam has lot of nutritious sprouts on the table and I believe he has ginger! Oh boy! Pumpkin Honey Beer Bread will headline on Jennifer’s table but may be pushed out by her fabulous black pepper biscuit with grilled chicken, bacon, and spicy apricot marmalade. Apple Turnovers have been a definite hit at Happy Flour — probably because they are apple-icious! Walnut pate, enchilada pie, brownies, and those amazing quiches are what Norma is serving this week. And, of course, Amanda’s fresh juices really hit the spot with delightful flavors like watermelon lime, peach lemonade, or her fabulous mango juice. Or just get one of her fruity popsicles and that will light up your face. 

Check out Tessier Gourmet for incredible prepared meals such as Eggplant Parmesan, Chicken Andouille Gumbo, Shepherd’s Pie, and more. So delicious, so easy. While you’re there grab a bag of Mauricio’s amazing vegan divinity or ginger cookies.

Sooo many wonderful things to enjoy. Whatta market! Stay safe, my friends!

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

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  • 1 pound fettuccine cooked to al dente, reserve 1 cup of pasta water (check with Jennifer to see what homemade pasta she has)
  • 6 tablespoons butter (Mauthe’s, naturally)
  • 2 garlic cloves minced
  • 1 cup pumpkin puree not pie filling (Greg)
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half (you can substitute Mauthe’s heavy cream or you can also make your own half & half with a pint of cream and a pint of whole milk)
  • 1/2 cup freshly grated Parmesan cheese off the block
  • 1 tablespoon fresh chopped parsley (a plant from Alton should do, just leave it in a sunny window or plant it outside your back door for fresh parsley anytime)

Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions). Reserve about 1 cup of the pasta water.

Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more pasta water).

Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

Published by:

Covington Farmer’s Market weekly e-newsletter provided by Charlene LeJeune:

Happy, Happy October, friends! Well, almost. No matter, the weather is lovely and inviting you to a delightful lunch at the Covington Farmers’ Market. Didn’t I tell you to get some soup mixes from Henderson’s Hearth last week? You didn’t??!! No problem. Check ‘em out this week ‘cause these cooler days (and cooler nights) will be with us for at least this week. I’ve tried the Celtic Blend and the Creamy Rice (excellent!). I’m anxious to try the Black Bean.

Henderson’s Hearth is ready for fall! Covington Farmer’s Market (click for link)

Mr. Houston is always there with his veggies – count on peppers and eggplant. This cooler weather is sure to make the Double K hens happy and when the hens are happy, the eggs are plentiful. I usually opt for one of Kandy’s amazing salads but she also makes tasty spring rolls as well filled with shrimp or chicken, lettuce, cilantro, and noodles. It’s like a salad in a wrap. (You may as well pick up some of her creamy shrimp rolls or you’ll be thinking about them all day and probably Thursday as well.)

Hummus, grape leaves, chicken & spinach pies fill Abeer’s table but there’s also Eggplant Moussaka this week. Corey is smoking up a gorgeous pork roast, perfect for making his pulled pork sandwiches and he will be making his tasty cole slaw! Mignon has developed a delightful tonic, strengthening your body in readiness for the winter season. It’s a subtle blend of wild cherry bark, sarsaparilla, anise seed, star anise, and slippery elm. Baby Bhakti has arrived! Congratulations to Johnny and Caroline! Jerome will wow us this week with a creamy Three-Cheese Quiche. I know! Can’t wait to taste it!

As Saturday rolls around, the delightful tunes of the Steve Anderson Band fall from the gazebo and flood the market with music. (I was going to say spring but we are well past that.) So grab your coffee or milk or kombucha or fresh juice and take a stroll around the market to see what’s new.

Last of the summer veggies from GROW.farm (click for link)

These cooler temps just seem to put the fall veggies in gear and, if we are lucky, we’ll be seeing some greens soon. Or you can try growing your own. Simply grab a bag of good potting mix and find a sunny location. Poke a few holes in the top and you are ready to plant starter plants from Alton & Sandra — lettuces, kales, parsley (gotta have some herbs), thyme. You may want to ask him about Culantro which apparently tastes like cilantro but looks like a thistle. Get some mushrooms too. You don’t need to plant these; James has already done the work. You just need to cook and enjoy!

Greg is bringing pumpkins! I’ll have to pull out my soup recipes and check out different ways to cook this fabulous veg. Hmmm. Pie comes to mind….muffins…and breads…I wonder if our lovely artisan bakers will take advantage of that. Even if they don’t, a fantastic loaf from Happy Flour or Bear Creek Road will pair perfectly with your soup or the mix of Henderson’s soup mix you got on Wednesday, especially when wearing a spread of Jennifer’s blended butters. For my vegan friends, Jim’s Low-Carb Cauliflower Crust is perfect. Plus, it has so much flavor, anything else would get in the way.

We may not have full out greens yet, but we do have microgreens. Aminta grows an amazing selection of this mini powerhouses. Sprouts also contain a wealth of nutrition, so check out Sam’s. Nutrition powerhouses can come in liquid form, too, and Nancy’s strawberry kefir is fabulous! Try the kombucha flavors as well. And nothing says delicious like a fresh glass of juice from Amanda.

Remember to pick up your Elderberry Syrup from Naturally Well and your raw honey from Blood River, Nick, or Serenity Lane. Indulge in tasty beef jerky from 3 J’s and peruse the Moringa Teas from Exnihilo Farms (and the rabbit).

No matter where you look, you’ll find something wonderful at our Market. Whether you’re looking for doggie treats (Tiger Bait), or treats for yourself (Rose’s creamy pralines), or delicious prepared foods (Norma Jean or Tessier Gourmet), you’ll never regret NOT 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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune.

Aaah Tuesday in August, my friends, and I’m looking forward to a lovely day at the market tomorrow. Where to start? Start with your eggs, Double K no less. Or maybe some figs. A lovely shredded cabbage salad with shrimp from Kandy and a cup of jasmine tea makes a refreshingly light but surprisingly filling lunch. A jar of honey from Jerry, peppers and okra from Mr. Houston, perhaps some seasoned nuts from Henderson’s.

Bhakti Farm at the Covington Farmers Market

Another refreshing lunch is a slice of Tomato Tarte from Jerome. Plus he has chocolate cake for dessert. Green bean Moussaka is starring on Abeer’s menu aannd, she has BAKLAVA! Dive into delish with a beet & black bean burger from Bhakti Farms. I don’t know how he does it but that burger is awesome! More awsome in store with smoked ribs and German potato salad from Corey. He’s prepared some of his smoked cornbread to go with. Mignon’s strawberry kombucha is fizzy, delicious, and energizing. This week I think I’ll try another Root-shroom brew. Tamales or boiled shrimp salad from Joy? Hmm? Tough choice…but the bread pudding isn’t. Ross is sure to have duck broth and also that fabulous Rillettes.

Michaela Lauer will be delighting us with her melodic tunes from the gazebo on Saturday. So grab your coffee and enjoy a stroll around the market, maybe pick up one of Meme’s delicious veggie pancakes along the way. Plus, there are still lots of lovely veggies just waiting for you — squashes, eggplant, peppers, okra…

Sam’s Sprouts at the Covington Farmers Market

Whether you’re grillin’ or cooking in, trot on over to Jubilee Farms to check out their selection of sausages — green onion, Italian, Cajun, smoked, and hot! Paul & Liz also have pork chops, ribs, and ground meat for fantastic burgers. No matter which you choose, you will not be sorry with the results. Remember to grab sprouts from Sam or Aminta’s microgreens for a most delicious nutritious garnish. Of course there are plenty of veggies for grilling too — squashes, eggplant, okra, peppers — there may even be some tomatoes.

I came across this unique recipe for okra. Usually okra’s breaded and fried or stewed with tomatoes. This one is a sausage and okra stew and sounds amazing. I have the recipe below.

Norma Jean at the Covington Farmers Market

Norma’s Nicoise Salad is on the table again along with another salad sure to please. This one is made with white beans, artichoke hearts, onions and an herb dressing. Each will be a wonderful accompaniment to any meal. Another magnificent use of various veg is Nancy’s Cortido kraut — a raw ferment of cabbage, carrots, cilantro and peppers—a tasty way to get those good bacteria back into your body.

There is nothing better to start your morning than a cup of freshly-squeezed orange juice or mango juice. So a stop by Amanda’s will really brighten your day and the popsicles are amazing! Need goat cheese? Huckleberry Fred’s is the place for it. Try the cranberry and honey spread over a slice of Happy Flour’s cinnamon raisin bread. WOW!

I’ve become addicted to Mauricio’s vegan ginger divinity. Last week, I somehow managed to partially crush one of them. Well, can’t eat it that way, can I? So I crushed 2 of them and stirred the powder into some of Mauthe’s fabulous yogurt. O! M! G! Indescribable! And that’s not the only stupendous thing at our market. Surely you won’t sleep in; you can watch the back of your eyelids during the heat of the day. Why not join us?

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

Sausage & Okra Stew

  • 1/2 lb okra thinly sliced
  • 2 yukon gold potatoes chopped into small bite sized
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/4 cup polenta
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes

Start by browning the sausage over medium heat in a heavy bottom pan. Get a good sear on it – you want it to be well browned and broken up into little pieces.

While the sausage is cooking, chop the okra, onions, potatoes and mince the garlic. Drain the excess oil from the sausage and add in the okra, potatoes & onions. Sauté for about 4 minutes and add the garlic and polenta. Mix well, seasoning with the salt, pepper and red pepper flakes.

Increase the heat to high and add the chicken broth, bring to a boil. Stir well scraping the brown bits from the bottom of the pan.

Reduce to simmer and cook for another 20 minutes stirring occasionally. Add in the frozen corn once the potatoes are cooked thru. The stew will thicken as it cooks. When the potatoes are fork tender, the stew is complete. Enjoy!

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:

The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune.

Wowzer, friends! Have you been able to see the Comet Swan for the last few evenings? Last night, it had the longest tail we’ve seen yet—a real treat! Well, we have more treats in store and you don’t have to wait for dark to enjoy but you do have to wait till Wednesday. Treat yourself to a stupendous lunch of smokey ribs, German potato salad and smoked Gouda mac N cheese. Where? Driskell’s BBQ, of course! Want something lighter, then Kandy’s fabulous lemongrass chicken salad is the treat for you. Just think…slices of chicken, infused with lemongrass atop rice noodles and crisp lettuce with cucumber and cilantro and mint… that’s surely a treat! Jerry has his hot pepper honey again and, yes, definitely, blueberry jam. Lots of eggs and figs at Double K Farms. Kristen will even have some garden gold just in case you are starting to think about a fall garden.

Golden Light at the Covington Farmers Market

Ross has added duck broth and also duck fat to his wealth of duck products and is promising something special for Saturday. Jerome has more of his awesome Quiche Lorraine this week…so creamy…so delicious. Mr. Houston will have lots of peppers; what a tremendously flavorful veggie to add to most dishes! Henderson’s Hearth will be there with fabulous soup and baking mixes. Don’t forget to check out Golden Light. Mignon’s coffee substitute is truly delicious. I won’t say that you can’t tell the difference but it’s a full bodied flavor that you will enjoy and, with all the nutritional benefits of the roots and mushrooms she uses, so will your body. Dive into a delightful “burger” from Bhakti Farms. John uses beets and black beans to create this masterpiece which he tops with avocado, sprouts (from Sam no less), and a spicy sauce. YUM!

Aaahhh, Saturday at the market! Is there anything better? Vinyl Highway will drive tunes from the gazebo so grab a coffee from the pavilion, a veggie pancake from Meme’s and you are good to shop!

Screaming Oaks Mushroom Farm at the Covington Farmers Market

Naturally, we have gorgeous veggies all through the market… eggplant here, okra there, peppers everywhere! Nick will have bunches of zinnias and purslane for the next few weeks. Purslane? you ask. Yes, this tasty little “weed” is a nutrition powerhouse, offering 7 times the beta-carotene of carrots, 6 times more vitamin E than spinach and tons of Omega 3 fatty acids. Combine that a nutrition blast from Aminta’s microgreens and Sam’s sprouts and you should be fit as a fiddle and ready to dosey-do.

Still have plenty of peaches and tomatoes from Cleckler Farms and definitely, figs galore. Greg may have a few melons this week, but the rains have really done a number on that crop. Remember to pick up your elderberry syrup from Naturally Well. Not saying it’s a cure, but between the weather and the virus, it’s good to have something that can add a nutritional boost your immune system.

Huckleberry Fred’s goat products at the Covington Farmers Market

Our artisan bakers have been busy. Happy Flour is using figs very creatively in all their treats. Their sourdough and sandwich breads are amazing and they have something to fit all tastes. Bear Creek Road is quickly becoming famous for her fantastic pizzas. Customers flip between Jennifer’s Margherita Pizza and the Zucchini & Herb pizza. She also has her butter blends again — Brown Sugar Honey, Sun-dried Tomato and Garlic Parmesan. How lovely would that Garlic Parmesan taste over roasted spaghetti squash? No? Well then, you’ll just have to try her special pasta sauces.

Duck fat, duck broth and now duck prosciutto — yes, Ross says he will have duck prosciutto this Saturday. Think of the possibilities with the abundance of figs at the market and the goat cheeses from Huckleberry Fred’s!

So don’t forget to set your clock for stupendous! Fight the urge to sleep in…Saturday afternoon naps are really wonderful. The tastes are fantastic; the flavors abundant and the smiles are everywhere. How many more reasons do you need to be at the market each 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

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

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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Happy, happy Tuesday, friends! It’s been a bit toasty these past few weeks but this too shall pass. So why not make it as pleasant as you can with a trip to the Farmers’ Market? The Farmers’ Market special musicians will serenade while you shop. Corey is planning to serve brisket and cole slaw this week. Oh my! Love that brisket! There will be veggies from Mr. Houston and Kristen should have eggs this week. Hopefully, the wee chickies will have advanced to egg-laying age and become productive. She will even have figs! Jerry has completed the honey harvesting, so he has been able to cook up that amazing blueberry jam. Kandy will not disappoint with her fabulous salads and spring rolls —refreshingly light but still filling.

Filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts, that’s what Abeer’s Ouzi is made of. Hummus, quinoa, and everything Jordanian, that’s what her table is filled with! I do hope you’ve had the chance to sample Bhakti Farms’ stupendous beet & black bean burger. I think you’ll find their vegan treats just as tasty. Jerome will have more of his delicious quiches this week and he’ll even have orange cake. It sounds so plain for such a flavorful cake, doesn’t it?

Ross may have some jars of Rillettes, which is fabulous spread made with duck meat. Visit Henderson’s Hearth for baking mixes that are sure to tempt your tastebuds. You’ll find baking mixes for brownies, shortbread, scones and an apple spice cake. We have a new Wednesday vendor, Golden Light. Mignon crafts artisan “brews” with mushrooms, adaptogenic herb roots, and spices and Jun (kombucha made with honey). I’m sure you will really enjoy her blends.

Alton’s herbs at the Covington Farmer’s Market

Tommy Timphony will sing us into Saturday with bright and lively tunes just a jumpin’ out from the gazebo. Soooo, grab your coffee, grab your Meme’s veggie pancake and make your way around the market.

Regardless of the heat, our fabulous produce vendors have managed to bring us tasty veggies each week. You find eggplant, peppers, butternut squash, spaghetti squash, cucumbers, okra, tomatoes, and peaches (I know, but I wanted to include them) across the market. I came across a butternut squash sauce recipe that I have reprinted below but in reading the directions, I thought…why bother to puree? The sautéing of onions, garlic, butternut squash and sage would make for a nice dish, just as is. But why not chop some peppers and mushrooms and do this dish proud? It would still make a very good “sauce” for your pasta—better yet, your spaghetti squash!

Figs! Figs! Figs! Happy Flour has taken advantage of this treasure and created marvelous things! Things such as Fig & Pecan sourdough, Fig & Pear Galettes and Lemon & Fig Scones. Not to worry, though, Patrick and Madeleine will have all your favorites breads as well. You’ll find some new delights on Nancy’s table as well, a gorgeous orange hot sauce (speaking to the vibrant tones of the fermented peppers) and kombucha vinegar. You’re gonna love ‘em as much as the raw kraut she prepares (I think there may be Cortido this week).

James has plenty of mushrooms and you may even find some mushroom broth. Sam showed up with a tasty selection of sprouts and he has created Morning Mocha tea blend, a refreshing combination of dandelion root, chicory root, and carob root.

Watermelon & canteloupe at the Covington Farmer’s Market

Huckleberry Fred’s Creamery has moved to Saturday so you can get goat milk, kefir, and cheeses. NOLA Blends has also moved to Saturdays with an amazing assortment of flavored oils and vinegars. I tried the Blackberry White Balsamic this week. YUM! No, I haven’t used it in food just yet, just in my water. I plan to try one of the oils this week, maybe the Meyer Lemon…or the Garlic….or Blood Orange…I’ll probably change my mind again before I get there.

Nutty Granola with sunflower seeds, oats, almonds, and walnuts, made by our lovely Norma Jean, makes a very nice topping for Mauthe’s yogurt, with or without a touch of Blood River honey. There’s lotsa more great stuff on her table, too. Welcome Credo Farms to our market. You’ll find pickled eggs, handmade soaps, AND pasture raised chicken —whole and parts. Speaking of handmade, Serenity Lane carries a fantastic line of skin care products. Judy and Gerard have developed blends that use the healing benefits of exotic oils, such as cherry kernel oil, pomegranate seed oil, kalahari melon seed oil, rose hip oil…need I go further? You should, though. Have a little chat with them this weekend.

Have you got your popsicle? Fresh juice? Pralines? Pickled veggies? What are you waiting for? Oh….Sorry…..You’ll have to wait for Saturday. 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

Butternut Squash Pasta Sauce

2 tablespoons olive oil

Butternut Squash

2 pounds peeled and seeded butternut squash, chopped into 1-inch pieces (about 4 ½ cups)

1 medium onion, chopped

3 cloves garlic chopped

1 tablespoon finely chopped fresh sage

Kosher salt and freshly ground black pepper

3 cups chicken broth

2/3 cup finely grated Parmesan (⅓ cup per batch, see notes)

INSTRUCTIONS

Sauté the squash, onion, garlic, and sage. Heat the oil in a large pot or Dutch oven over medium heat. Add the squash, onion, garlic, and sage. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 10 minutes.

Add broth & simmer. Add the broth. Increase the heat to bring liquid to a boil, then reduce heat to medium-low and simmer, uncovered, until squash is soft and liquid is reduced by about half, about 15–20 minutes.

Cool slightly and puree. Let cool slightly, then purée everything in a blender (or with an immersion blender) until very smooth. Season with additional salt and pepper.

Eat half, freeze half. If serving over pasta, return half of the sauce back to the pot, stir in cooked pasta of choice and ⅓ cup grated Parmesan cheese. Portion and top with additional Parmesan, salt and freshly ground pepper, if desired. Once cooled, freeze the remaining sauce in an airtight container.

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune:

The Tuesdays just roll on by these days, don’t they friends? Wednesday is almost here and Kandy will be at the market with her fabulous salads, and calming jasmine tea. She’ll even have those amazing cream cheese shrimp rolls! Peppers and eggplant and squash and cucumbers will be on Mr. Houston’s table and maybe some tomatoes. A lovely tomato-cucumber salad is always refreshing in summertime. WOW!

We have a few new vendors. Mignon of Golden Light is brewing a delicious coffee-replacing drink from adaptogenic roots and various mycelia (mushrooms). It truly is tasty. She also prepares Jun which is a kombucha sweetened with honey rather than sugar. Ya gotta check it out. Then there is Henderson Hearth where Amy prepares Celtic inspired soup mixes and baking mixes and jams. I tried the Henderson Soup Mix and enjoyed it very much. Most of her mixes do not contain salt so you can add it or not. Nut N Better, located at the same table, offers roasted almonds, cashews, peanuts, pecans, plus a mixed blend.

Bhakti Farms will have their famous beet & black bean burgers this week but they have so much more. They’ve developed all vegan desserts, like Bhakti Balls, perfect li’l orbs of chopped dates flavored with vanilla, cardamom, and rose waters covered in pistachios and cashews. Jerome will have his delicious little Madeleines and Spinach & Goat Cheese quiche. Happy Flour is back with all their artisan sourdough breads. Baked chicken and rice will head the menu at Abeer’s table plus she’ll have her delightful quinoa salad. Why not go out of the ordinary and try roasted duck breast? Ross will have the duck; you will need to do the cooking. Keep in mind that along with eggs, Double K also has figs.

Wake up to music from the Three Rivers Cooperative singing out from the gazebo come Saturday morning. I wonder what I will find today. Lots of great veggies, that’s for sure! Most of the fixins’ for mushroom ratatouille, you’ll find at the market. Never heard of it? Well, let me enlighten you. You’ll need 1 lb fresh mushrooms, 2 lg onions, 1 medium eggplant, 2 medium zucchini, 1 large sweet red bell pepper, 2 lg ripe tomatoes, 2 tbsp olive oil, 4 tsp finely chopped garlic, 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp ground black pepper. Cut mushrooms and onions in thick slices and eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes. Sauté onions and garlic in the oil until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until the vegetables are tender, about 15 minutes. Yum!

Chanterelles at the Covington Farmer’s Market

Don’t forget your sprouts from Sam or fresh microgreens from Aminta. They make the most nutritious topping to any burger whether it’s made with ground beef from Jubilee or beets & black beans from Bhakti Farms. Add a WOW factor by tossing sprouts or microgreens into your mushroom ratatouille after sautéing or into your tomato cucumber salad.

Amanda has some delightful juices like strawberry-pineapple-mango, ginger-lemonade, mango, and (naturally) orange juice. And her popsicles are superb, especially the avocado. Melons, melons, melons! Fleur de Lis Farms has ‘em! Figs galore at the market as well. For a lovely breakfast, take a slice of artisan bread (Happy Flour & Bear Creek have wonderful selections), spread with Mauthe’s cream cheese, top with sliced figs and pop into the oven for 10 minutes.

There’s lots of wonderful to discover at the market so set your alarm clock for funtastic, ‘cause if you sleep in, all you gonna do is dream about it!

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

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

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The following is the Covington Farmer’s Market weekly newsletter by Charlene LeJeune:

My apologies for no newsletter for the past 2 week, friends! An ambulance ride, heart surgery, and a hospital stay later and my Mr. Wonderful is back to me, recovering nicely. But whether I write or not, our Covington Farmers’ Market opens each week. And rain or shine, just like the market, Mr. Houston is here with beautiful vegetables. Squashes and cucumbers and cherry tomatoes head the list but there may be some okra as well. Now that you have the okra, try slicing each in half, toss olive oil and a little sea salt, spread on a baking sheet in a single layer. Roast or grill for 25 minutes. Now, bring to a boil zest and juice from an orange, 1-1/2 tbsp balsamic vinegar, 1 tbsp honey (Jerry’s, of course) and minced clove of garlic. Boil rapidly, whisking occasionally until it’s reduced by half, about 5 minutes. Drizzle over your roasted okra and Voila! and amazing dish! Now for the oil and vinegar part of that, we have a new vendor. NOLA Blends is offering a delightful selection of blended oils and balsamic vinegars. You just won’t believe your luck!

from the Nola Blends Facebook page, www.facebook.com/nolablends

Huckleberry Farms will be there with tasty goat cheeses that are wonderful spread on slices of yellow squash or cucumber or stuffed into jalapeños or banana peppers. Crepes and quiche is available at Jerome’s table. Corey is preparing his smokey pulled pork and brisket chili and served with—you’ll never guess—Smoked Cornbread! Can’t wait to try that! Did you know that you can grill duck breast on the barbie? Well, Ross has the duck for that. You won’t forget your eggs from Kristen, will you?

It is officially summer and that calls for a cool glass of jasmine tea from Kandy. And what better way to enjoy it than with a pan seared salmon salad on crisp papaya noodles? Remember your honey from Jerry. He’s just finishing honey gathering season so that honey is fresh from the hive so to speak. A tasty, flaky pie filled with beef, rice, carrots, onions, almonds and spices, that’s what Abeer will be serving. No worries, she’ll have your other favorites, too. New vendor, Bhakti Farms, offers healthy treats and desserts and the most delicious beet and black bean burger. Ever!

Crispin Schroeder

Saturday morning will be tappin’ and clappin’ to the jaunty tunes of Crispin Schroeder. So grab a cuppa joe from the coffee pavilion and head on over to Meme’s for one of her fabulously delicious veggie pancakes.

Well, it is 4th of July so I’m thinking a bit of grillin’ and fireworks and playing in the hose will be the order of the day! No worries. We’ve gotcha covered with luscious veggies, shrimp, and meats for the grill…fireworks and hose are your department. Mr. Two always has fabulous shrimp perfect for skewering all by themselves or with veggies and/or mushrooms in between. Picture this…shrimp, chunk of yellow squash, bell pepper slice, shrimp, eggplant chunk, shiitake mushroom, shrimp, salt & pepper…laying obediently on the grill…wait…turn…wait…enjoy!

Aaah the sausages from Jubilee Farms! Green Onion, Italian, Cajun, that’s what BBQ heaven is made of! Paul & Liz also have other grillin’ favorites like ground meat for burgers, pork ribs, pork chops, etc. But, if you are vegan, these choices just won’t do. Well, Bhakti Farms has the burger for you. Made of beet and black bean, you would never know that this burger has no beef!

This may be the last week for blueberries but not for the peaches, figs, watermelon, and cantaloupe. Yeah, you heard me right. Figs are here and you will find them all through the market. Probably best to get there early…just saying. Hmm, I wonder how they taste on the grill? To grill or not to grill, I’ll bet they are so delicioso, drizzled with one of those lovely balsamic vinegars from Nola Blends and a crumbling of goat cheese from Brown Hat Dairy

And, for dessert, pralines from Rose, a few of those luscious vegan divinity cookies from Mauricio & Vincent (and a host of other cookies as well). Why not a pie or two from Althee or one of her sweet breads, baked honey buns from Bear Creek Road or any one of Jennifer’s amazing pies, Norma Jean’s brownies, watermelon or cantaloupe from Fleur de Lis Farms?

Soooo, if you sleep in, you’re gonna miss out on the veggies —squashes (spaghetti, butternut, yellow, zuke, patty pan), cucumber, tomatoes, peppers, eggplant, okra, beans. You’ll miss the honey, gorgeous plants from Betty, Trudy, Dennis, and Alton. You’ll miss Stacey’s pickled veggies, delectable (I assume) dried Tiger Bait treats for your pets, Naturally Well’s elderberry syrup…Lotsa goodness here at the Covington Farmers’ Market. See ya there!

Lots of love
Charlene LeJeune
Abundant Life Kitchen

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

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This Week at the Covington Farmer’s Market

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Charlene LeJeune writes a weekly newsletter detailing the Covington Farmer’s Market, taking place Wednesdays at the Covington Trailhead, 10 a.m. to 2 p.m. and Saturdays at the 600 Block of Columbia Street (Covington Police Department), 8 a.m. to 12 noon. Here is this week’s edition with a preview of today’s market:

Whadda ya know, friends, it’s Tuesday again! What a lovely day we’re having today and I know you’re all ready for another sensational week at the market. Our vendors are all ready too! Come and indulge in a Wednesday lunch filled with great food, terrific music, and gentle breezes. Papa Lou’s will be there with  stuffed artichoke and not your regular stuffed artichoke either. This artichoke is filled with stuffing (of course) but also lump crab meat. WOW! Another new vendor who has actually been with us for about 2 markets is Cati. She has prepared the most delicious empanadas ever! This week she is featuring a classic Chilean recipe with ground beef, boiled egg, raisins, and olives. I can’t wait to try it. Barry will be out with his fantastic falafel feast. I found out Saturday, that you can actually freeze the falafel “dough” and bring it out again to fry as desired. 
Whatta Saturday! Whatta Saturday! New to our market, Jessica Meltz, will bring her beautiful harp melodies to complement a lovely Saturday morning. THEN — Fikret Kazan and Isabella’s fantastic traveling pizza oven will set up on Columbia Street —and that means YUM! PLUS— WYES and Chef Kevin Belton (author of several amazing books featuring New Orleans cuisine) will join us for a book signing. I’m sure he’ll also have some available if you don’t already have a copy. You don’t want to miss this!
Happiness is blooming all over the market these days. Welcome new vendor, Covington Bloomery, with a lovely selection of cut flowers—zinnias, Jewel of Opar, amaranth, flowering basil and more, gorgeous colors, wonderful fragrance. I’ve never seen hostas that blossom before but Trudy had a few this past week and they were beautiful and it didn’t hurt that they were surrounded by precious purple Mexican Petunias and Yellow Dancing Ladies.  Dancing over to see what Dennis had, I discovered Angel Trumpets and plump hydrangeas and fluffy white Crepe Myrtle. He also has a very unique Crepe Myrtle with burgundy leaves and blossoms. Purslane is awaiting you at Alton’s place. This beautiful little plant is often overlooked and sometimes regarded as a weed but its leaves are, in fact, one of the most nutritious plants you can eat.
It’s amazing what just a stroll around the market will uncover. Althee is now offering mini pies and quick breads along with delicious jams and jellies. She says the selection will vary from week to week. You’ll find pound cake at Windfield Farms; how can you say no to that? Honeydew melon and watermelon, that’s what Greg has for you. Five (or maybe six) varieties of figs are to be found on Nick’s tables. Just picture it….sweet, ripe figs, sliced in half with a crumbling of Brown Hat’s goat cheese on top and a drizzle of balsamic to really bring out the flavors. 
I was looking through my recipes and came across a photo of a spiral ratatouille dish that looked wonderful. You’ll need 1 large red pepper or 2-3 smaller ones, 2 small zucchini, 2 small yellow squash, 1 eggplant (about as round as the squashes), fresh oregano and thyme from Alton, some goat cheese from Brown Hat Dairy, and a jar of La Provence’s pasta sauce. Slice your veggies into equal thicknesses so they cook evenly. Pour half the jar of pasta sauce into a baking dish, add a few leaves of oregano and thyme, and crumble some of the goat cheese on top of that. Then lay the sliced veggies around the baking dish in a spiral, alternating eggplant, zucchini, yellow squash, bell pepper. Top with the rest of the sauce and goat cheese and bake at 375 till tender. You can find all those vegetables on the tables of our produce vendors.
There’s lots of wonderful to discover at the market so set your alarm clock for faahbulous, ‘cause if you sleep in, all you gonna do is dream about it!
Lots of love
Charlene LeJeune
Abundant Life Kitchen


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

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This Week at the Farmer’s Market

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Happy Holiday greetings, friends! Tuesday is here and Wednesday is on the horizon. There’s a slight crispness in the air and only the calendar will give away that the end of November is here.

These are the days when warm comfort food is especially nice. Take home one of Kandy’s pho soup kits to twinkle your toes — soooo easy, you can have it ready in minutes! Or get comfortable with a creamy plate of white beans & sausage that Frankie’s made. The Boba Tea girls will be there with tasty herbed chicken dumplings and their sinfully delicious lemon blondies, boba tea blends and hot chocolate! There will be fresh veggies from Mr. Houston and Double K Farm fresh eggs. Now, that’s a crispy Wednesday in November!!!

Dancing into December, Saturday will dawn with the same spark as today and the tents will be raised, and laughter added and then the smell of a wood fire as Fikret Kazan and Isabella’s traveling pizza oven start baking gourmet pizzas for your sampling (and even some for bringing home).

There’s just something about December and chestnuts roasting by an open fire (yes, Mr. Pete is back!) that gives way to Christmas cravings — sorta like storing up goodies for the long hard winter to come 🙂 Well, storeroom, here I come!

Mauricio’s designer sugar cookies will, I’m sure, soon be sporting holiday decor and gingerbread men and ladies will join the cookie parade. Melt into Pam’s creamy buttermilk tarts (Tessier Gourmet) in luscious flavors of cranberry almond, traditional, chocolate, coconut and more. Mauthe’s decadent cheesecake!! Do I really need to say anymore? I can see your mouth is starting to water and you’re trying to decide whether you’ll get the family or the personal size.

And then you find yourself at Windfield Farms and Suzie’s incredible selection of muffins — cranberry, chocolate, blueberry, Morning Glory and end with her delicious raspberry crumble. Pace yourself; there are still 4 weeks left to the year. There will be time to indulge in Frankie’s fruity peach or blueberry cobblers, sweet apple tarts, lemon drop or blueberry breads or one of her coconut or chocolate cakes, complete with a generous frosting.

Happy Flour Bakery is adding their own version of sweetness in with shortbread, oat cakes, fruit breads, and scones—the raspberry chocolate chip were delightful and the pumpkin ones were awesome. Can’t wait to try other flavors. They will have gift baskets available, too, plus tins of fudge (milk chocolate with Bailey’s or Jameson Whisky, mist chocolate swirl, dark chocolate with Bailey’s espresso creme). Betty Rue’s gluten free muffins (blueberry or pumpkin) are absolutely amazing as are her dazzlingly delicious donuts and cookies (chocolate crinkle, oatmeal raisin, peanut butter chocolate chip and more).

More gift giving opportunity (that’s if they make it through the weekend) on Norma Jean’s table with her lovely carrot bread, delicious banana bread, and wow-it-can’t-possibly-be zucchini bread! Jennifer’s Bear Creek macaroons will adorn the season and your tummy! Those tasty little morsels have morphed from ghosts and pumpkins to turkeys to possibly snowmen and Santas.

And while we’re at it, let’s not forget jams and jellies. Althee has that magnificent Monkey Butter which would be a delightful addition to a warming breakfast of oatmeal or a peanut butter sammie (for that matter so would her apple pie jam). Of course, it would be equally tasty simply on a spoon… Not to be forgotten, Robin’s Rockin’ pepper jellies are ever so wonderful as a delicate coating over cream cheese just waiting for a cracker, and even though it’s a little too chilly for ice cream, pineapple rum, peach bourbon, or cranberry pecan are awesome on plain ole vanilla. No worries, a warm coverlet will take the chill away until the sweet heat from the jelly takes over.

Holidays are special whether your family has a formal setting, dressed to the nines, or they are more slap-it-on-a-paper-plate and find a place to sit kind of family. And, our Covington Farmers’ Market is special, too. Here you’ll find goodness at every turn – savory or sweet – and it wouldn’t be the same without you. Hope to 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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This Week at the Farmer’s Market

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Here is Charlene’s Newsletter, which emails on Tuesdays:

Happy Tuesday, friends! I hope you are all high and dry. You’ll be glad to know that it will definitely be Wednesday tomorrow and that’s a good thing! Why? Because it’s Market Day, of course. Time to get out and enjoy great music and a wonderful lunch with us!

Before you know it, Saturday will arrive and, hopefully, the rain will NOT! But we intend to celebrate Labor Day regardless. Happy Flour Bakery will be doing our taste demo and you will get a chance to taste their Irish bread and their lovely cakes. Count me in!

LSU Ag Center “vegecators” will be out this Saturday to answer your gardening questions. Come and talk to them about your garden. Alton is getting his starter plants ready with Swiss chard, kale, and arugula, not to mention Sunkeeper tomatoes. Double K Farms will have their composted chicken manure and Northshore Natural Solutions has fertilizers made from worm castings and composted horse manure.

I try to make the rounds of the market each week. After all, how else am I going to let you know what’s out there? I find lovely little newsworthies like Mama Lea’s new Fiesta wrap made with walnuts, sun dried tomatoes, black beans, avocado, fresh cilantro, bell pepper, and lettuce. Just makes you want to “wrap” yourself up in one, right? I also found a fabulous new creation (or at least new on her table), Muhammara, a fantastic dip made with roasted red pepper and walnuts. So naturally I’ve been using it in lots of my cooking. I spread a couple of spoons over leg quarters from James and then baked the most delicious chicken. I’ll bet it would great on one of Celeste’s pastas, too.

Rebecca, Spanish R Us, had some lovely vanilla cupcakes topped with a swirl of chocolate frosting — not Honduran but definitely delicious! Nancy of Succotash Ferments made Strawberry Jun this past week as well as her wonderfully tasty Mango Lassi. I was picking up some chicken from James and noticed that he has a new mushroom, pioppino. The pioppino looks like a cross between shiitake and an oyster — and in perusing info on the web I found it’s “…firm in texture, the Pioppino provides a mildly nutty flavor when cooked and can be added to complement a variety of rice, risotto, and meat dishes.” I wonder how sautéed mushrooms tossed with a couple of spoons of Nur’s Muhammara would taste?

A few of Mr. Two’s huge shrimp basking on the grill would be mighty tasty dipped in Nathaniel & Erica’s spicy buttermilk dip. Come to think of it, that would really be nice instead of mayo on a hamburger — or any sandwich for that matter! Jubilee Farms will have lots of ground beef for those hamburgers, along with pork chops and sausage (Cajun, hot, Italian, or green onion). James’ chickens (whole or leg quarters) are not to be beat — on the grill or in the oven.

J.R. still has tomatoes and Mr. Houston had cucumbers (they went VERY fast). So you see, a stroll around the market is more than just exercise; it is an adventure! You simply have to be there this week. You know it’s just the best place to be for great food! 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

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This Week at the Covington Farmer’s Market

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Howdy, friends! It’s Tuesday with hardly a whiff of rain in sight for our Wednesday market. So what’s in your mind for lunch? Will you have a serving of Siria’s tamales with her special salsa? One of Kandy’s fabulous salads like pan-seared salmon? Or those luscious shrimp and cream cheese rolls. Frankie’s meatloaf, rice and gravy will make your day especially with a side of carrot salad.

Try a dabble of Jerry’s blueberry jam atop one of Lillie’s teacakes for dessert. Oh man, that’s nice! (Jerry has even produced a sugar free version.) Bring home a jar of Natalie’s fermented veggies, a delicious way to add beneficial bacteria back into your colon. Oh, remember to get your nitro-brewed iced coffee or green tea, too. You’ll be happy to know that Double K Farms feed their hens the best — none of that genetically modified stuff. The hens are happy and you will be, too. Lucy has a wonderful assortment of scented aluminum free deodorants. I especially enjoyed the Fresh Rose. She has one that will suit you perfectly.

Cassie Krebbs will be featured in the gazebo on Saturday to provide our musical entertainment. So grab a great cup of coffee or refreshing glass of juice or pint of milk (coffee, chocolate, whole) from Mauthe’s and get your shopping in. We’ve got lots of goodies to offer. LoLo and Christine from The Shack in Covington will be delight us in the demo tent this week serving up deliciousness from their menu.

If you haven’t already started your fall garden, now’s the time. Make your gardens very happy with Northshore Natural Solutions’ worm castings and composted horse manure. The lovely ladies at Double K Farms also have the ever poopular composted chicken manure that will have your gardens bountiful in no time.

Hmmm, now what to plant? Well for the veggie garden, look no further than Alton and Sandra. Sunkeeper tomatoes are bred for our Louisiana heat. You’ll also find green onions, onion & garlic chives, rosemary, lemon verbena… However, for the patio garden or landscape, Trudy has a lovely assortment of flowering and green plants in all sizes from small succulent plants to her famous Japanese maples. If you’d like something that you can enjoy without having to worry about how much water, Ms. Betty’s beautiful stag horn ferns are just the thing and Dennis’ taller plants create a perfect focal point in your landscaping.

Now, even though it’s almost too hot for anything but swimming, our produce vendors still have a lovely selection of veggies. Nick had sweet potatoes last week, freshly dug from his garden. He suggested I boil them rather than bake or roast them at this stage. He will dig up several varieties this year including Bayou Belle with its deep orange flesh, red/purple skinned with a sweetness similar to Evangeline. Unique white flesh and tan-skinned, Bonita, is a sweeter sweet potato developed by the Louisiana Agricultural Experiment Station. Can’t wait to try those! Cooking pears are out too!

While fresh veggies are certainly the way to go, pickled veggies add a dimension to crispness and taste that goes the extra mile. Dee has a large variety of “pickles” including asparagus, carrot sticks, and garlic. Her vegetable blends are undeniably unique – like her Merry Mix – a delightful blend of green beans, carrots, cucumbers, cauliflower and peppers. Looking for something great to add to your yogurt, try Mama Lea’s granola. She has 2 blends — one is coconut oil toasted coconut, almonds, pumpkin seeds, oats, maple syrup, and honey. The other one is grapeseed oil, pecans, walnuts, oats ,maple syrup and Honey. YUM!

Almond crusted chocolate muffins, from Windfield Farms, will certainly kick off your morning, The Peanut Farm has more than roasted or boiled peanuts, Frankie also whips up some of the most lovely quick breads – like lemon poppyseed or fig or blueberry. Betty Rue is famous for her gluten-free cookies and pizzas AND donuts…oooh yes! Mauricio’s ginger snap cookies come in a gluten-free version too, and I think you’ll find his lavishly decorated sugar cookies are popular with more than just the kindergarten set. Happy Flour Bakery has scaled down their chocolate cake to cupcake size each looking like a fresh spring blossom. They are as too-pretty-to eat as Mauricio’s creations but don’t you worry, I managed.

If you haven’t tried all these wonderful things at the Covington Farmers Market, you’re probably still in bed. tsk! tsk! I couldn’t possibly cover them all in one email. So, why don’t you come and spend the morning with us and find out for yourself.

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 covingtonfarmersmarket.org

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

This Week at the Covington Farmer’s Market

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Hi, friends and Happy Tuesday! The weatherman promises a bright and beautiful day tomorrow and I’m gonna hold him to it. Regardless, we will be at the market with great music and great food. In fact, Chris has decided to cook his fabulous smothered chicken with mac n cheese and Cajun peas! Of course, Kandy will have a selection of her amazing salads, like noodles and lemongrass chicken. Frankie’s contribution will be tender roast pork with rice & gravy, string beans & carrot salad. Siria will be there too, with hot tamales and that lovely fruit salad she has been making. Yes, there will be veggies! Yes, there will be eggs! Yes, the teacakes and fudge and the blueberry jam will be there! Where will you be?

Saturday morning will awaken with the lively music of Crossing Canal floating out from the gazebo (I don’t mean that literally, regardless of the rain.) Then, Chef Gavin of MERIBO Restaurant in Covington will prepare a cool summer salad. So grab your coffee and one of Lea’s breakfast quiches and spend a relaxing morning with us. Quiche du jour — spinach and artichoke.

Lea also has a new sandwich – Davis’ wheat bread covered with an avocado spread, eggs, and spinach. Sounds like a winner! She also has sauerkraut for those of you who have been searching for raw fermented veggies. Among your regular favorites from Tessier Gourmet, Pam has potato salad and Mac N Cheese with Béchamel sauce. I see a new favorites list starting.

Every week brings a new discovery on the produce tables. I can say, “We have squash, we have peppers, we have eggplant…” but until you see the variety on the tables, you cannot appreciate the diversity. Tomatoes from grape to beefsteak, eggplant from single serve to large Louisiana green to traditional aubergine. The Chanterelles are here but get them soon; they won’t hang around for long. Saute in Mauthe’s butter or one of Celeste’s flavored butters, then package in small containers and freeze so you’ll have some until the next batch comes in. The Shiitakes and the Oysters want me to mention them as well.

We have a new vendor who’s going to make your gardens very happy. Northshore Natural Solutions has fertilizers made from worm castings and composted horse manure. Tell me your plants aren’t smiling right now just thinking about it.

Last week I had a chance to taste Nice Cream’s Rockin’ Robin pepper peach ice cream and OMGG!!! it was so deliciously creamy with a hint of heat that enhanced the flavor of the peaches. Billy may have a little more of that left BUT he has replaced it with a raspberry version made with Rockin’ Robin’s Raspberry Chambord (a rich raspberry liquor). And that’s not all!! He has developed the most amazing Creole Cream Cheese ice cream EVER! I’m not sure if I’ll be shot for revealing this but he uses Mauthe’s whole milk, heavy cream, Creole cream cheese and another very secret ingredient of Mauthe’s making and Billy’s genius. OK, I’m ready for Market Day! How about 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 covingtonfarmersmarket.org

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

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

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Hi, friends and a very Happy Tuesday to you! I’ve got my rose colored glasses on and it looks like we will have an awesome day tomorrow. But then, how could it be otherwise with fantastic music and a terrific lunch to enjoy? Nanette is busy whipping up a creamy tomato basil soup to accompany her delicious chicken salad wrap. Chomper’s BBQ is serving roasted poblano corn bread, pulled pork and mac N cheese.

Christina Salls will be performing at the Covington Farmers Market Saturday

Christina Salls will be performing at the Covington Farmers Market Saturday

Christina Salls will be serenading us this Saturday so grab your coffee and a muffin and stroll around, enjoying the day and all the market has to offer. We have a very special treat this weekend, Chef Robert Vasquez of Opal Basil on the Trace will preview his Valentine’s Day menu. If you’ve been to Opal Basil, you’ll already know that Chef Robert is a master of pulling flavors together to create a masterpiece for your palate. If you’re not familiar, then you are truly in for a treat!

Sacred Earth Bars Goji BerriesSacred Earth has created a new granola bar to add to their repertoire. The latest has a higher protein content with all the goodness of sunflower butter and goji berries. This bar, as with all her treats, is loaded with plant based protein, essential fatty acids, greens, veggies and probiotics. To add more nutrition, try one of Simply Pure’s cold pressed raw juices. They are never pasteurized, with no added sugars, preservatives and loads of vitamins, trace minerals, enzymes and yum.

It seems the fascination for king cakes never diminishes in this region. And in keeping with that theme, Robin has a new pepper jelly flavor – King Cake – and, yes, it really does taste like one! The lovely thing about this particular jelly is that a dollop of goat cheese (Farmhouse, of course) topped with a smidge of jelly makes any ordinary cracker outstanding! Just think how it will taste on one of Lena’s toasted bread rounds. It satisfies the desire for sweet, salty, and savory and is absolutely delicious! No worries if that doesn’t appeal; Jennifer and Suzie still have traditional king cakes and Mauthe’s offers king cheesecake! Enjoy with a nice cup of Coast Roast coffee or refreshing cup of Carob Café (Rosalie Apothecary) and friends.

Opal Basil is the food demo for the Saturday market

Opal Basil is the food demo for the Saturday market

The weather seems to be having a positive effect on our produce. Each week veggies appear on the tables, looking like they’ve just walked out of the pages of some specialty produce magazine. Brussels sprouts and broccoli, carrots and chard, mustard and more are all right here ready and waiting for you to take notice. Alton and Sandra’s tables are brimming with flavorful herbs to make your dishes sing!

As always, there is so much more to see and experience at the Covington Farmers’ Market. The catch is that you have to be here to get the full benefit. See ya!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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This Week At The Farmer’s Market By Charlene LeJeune

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Peaches are back! Yet another wonderful fruit we cultivate thanks to bees!

Peaches are back! Yet another wonderful fruit we cultivate thanks to bees!

Happy Tuesday, friends! School is winding down and the temps are starting to climb as we march into summer. OK, so we’re not quite there yet but don’t let that stop you from enjoying a delicious lunch under our covered pavilion. We’ve even ordered a refreshing breeze just for you and our vendors are whipping up tantalizing meals. Frankie promised to have her old-fashioned banana pudding this week plus boiled and roasted peanuts. Jeff will have the smoker smokin’ and producing incredible pulled pork. Rebecca (Spanish R Us) is back on Wednesdays with her pork or chicken tamales, empanadas and pupusas. Cynthia’s whipping up her special Bolognese sauce with spinach or four cheese ravioli. Nanette’s selection of raw salads such as the incredible Mediterranean salad or black bean and corn salad is sure to please and Kandi’s fresh spring rolls are as light and refreshing as the day. How can you pass up lunches like these?

Saturday will come breezing in with the smooth crooning of Sweet Jones from the gazebo.  So grab your coffee and enjoy the music while you browse the summer crop on vendor tables. Spanish R U is back in the cooking tent this week. Their spicy seafood soup was so very good last time they were here. I can’t wait to see what they have prepared from their menu for this week.

I am currently in Kansas for a graduation and had hoped to visit their Farmers’ Market. I just wanted to check to see if it has grown any since last year. Unfortunately, their market doesn’t open until June. How do they function without freshly picked veggies and yard eggs for 8 whole months!!??

Fortunately, the Covington Farmers’ market is open year round, rain or shine, and we have plenty of produce from which to choose – heirloom squash, cabbages, beets, mizuna, spinach, onions, peaches…yes, peaches! Barbara will be there this Saturday with lovely, flavorful peaches – so delicious in Mauthe’s yogurt. YUM!

Those heirloom or young yellow squash are so picture pretty that you may not want to eat them. But..…try slicing several into thick slices (½” or thereabouts), cut those slices into quarters, and place in a large casserole dish. Add a sliced onion (Bardwell’s has some) plus a hefty pound of shrimp (with or without the shell) and toss with half a packet (or more) of my Shrimp on the Barbie seasoning and salt to taste (preferably Himalayan pink salt or a good sea salt). You could throw in some lemon slices and garlic if you desire, but it is just fine without. Top with pats of Mauthe’s butter and bake. Puts a whole new spin (or should I say “swim”?) on squash. You could change it up by adding broccoli and/or chunks of new potatoes.

Cut up a plump hen from James or John and rub all over with Bechac’s Roasted Garlic and Tomato dressing and let it marinate in the fridge for about an hour, then bake. As a side dish, boil new potatoes and eggs. While still warm, chop into bite-sized pieces and toss generously with Vincent and Mauricio’s Skordalia, sprinkle with my Rub Me Tender or All N Sundry seasoning and a little pink salt for a divine twist on “potato salad”. Add some chopped parsley, rosemary, and green onions for a delicious taste dimension. You could also do the same with leftover baked chicken – with or without the eggs. (Thanks to Pappa Joe for the original recipe.) Serve with a spinach salad with fresh squash (chunks or slices), green onions and sprouts and warm bread (spread with skordalia)! Windfield Farms and 7Grain have wonderful choices.

I am thankful to have access to a market such as ours! It just overflows with goodness, raw honey, fruity Popsicles, whoppin’ fat stuffed artichokes, gourmet coffee, walnut paté, jellies and jams, bright vibrant flowers and plants. Bring your kids! Bring your friends! Bring your tastebuds! I know you’ll enjoy it too!

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

Wed Market Menu 5-21-14

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This Week At The Farmers Market By Charlene LeJeune

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This Week at the Saturday Covington Farmers Market 3-15-14Happy Tuesday, friends! Yes, another week has come around and Market Day is almost here. (I know. I’m smiling, too.) You’ll smile even more as you survey the luncheon menus on the tables – pulled pork sandwiches, incredible veggie wraps, Asian inspired noodle salads, and fresh pasta and sauces that Cynthia learned to make while living in Italy. And then…there’s dessert. I think you all know my feelings on that subject.

Saturday will roll around soon enough and you can enjoy the delightful tunes of Cassie Krebs floating from the gazebo. So grab your coffee and orange almond biscotti from Teresa’s Italian and spend some time with us. It may be a little early for St. Joseph’s Day, but why wait? Teresa always bakes up a treasure trove of Italian cookies – seed cookies, anise cookies, fig cookies, biscotti – perfect for dipping. Man, they’re good enough to make you forget all your troubles. But, if you’re still chasing the blues after that, Southy’s Soup will be in the demo tent serving up a Lenten favorite, Gumbo Z’Herbes.  Then, check out Coast Roast’s international coffee of the week – just the thing for dipping cookies.

Miss Betty’s back at the Saturday market and she brought her lovely bougainvillea bushes with her. Staghorn ferns, spider plants, bromeliads, all conspire to bring a smile with their bright colors and blossoms. Soon Dennis’ trees and shrubs will begin blossoming as well, after all, winter can’t last forever, can it? (Pu-leeeeze don’t say yes.) Alton and Sandra had tomato bushes last week and should have Creole and Roma tomato plants ready soon…maybe even this weekend. I guess tomatoes are like lemons; just mentioning them immediately brings that taste to your senses.

Produce tables seem to bloom as well with the spring crop of veggies coming in. Nick’s baby carrots were a big hit last Saturday and cabbages on John’s table reminds us St. Patty’s Day will soon be here. With Brandon and Marietta visiting family, Jordan will be taking care of the farm. He had an assortment of salad flowers (tendergreens, baby broccoli, and arugula) AND dandelion greens. Doesn’t he know that people try to rid their lawns of that invasive plant? He rattled off all the benefits but I’m afraid I just stood there, not writing anything down. So, I had to look it up. Dandelion greens offer enormous health benefits providing more calcium, Vitamin A, and Vitamin K than broccoli, more iron and riboflavin than spinach, and make for a very delicious green in your smoothie. Who knew….well, now we both do!

Norma Jean will be honoring Louisiana foods by adding several new items: a Muffaletta veggie wrap (her marinated veggies w/ herbed cheese in spinach tortilla) and small bags of decadent Louisiana style sugared bourbon pecans (as if the Italian cookies weren’t enough!). Right next door, Sam has a sprout & greens salad with a delightfully light dressing. He also mentioned he will have sprouted pea and bean flours and bags of golden pine pollen. I don’t have to say much about the Kombucha Girls. I see jars of that effervescent liquid stroll past me all the time. Still, it’s well worth taking the time to speak with Susan and Liz about why you should be strolling past with a jar as well.

Everything seems to be blooming these days. Tiffany (Farmhouse Dairy) tells me that with all the new baby goats born this February, she will have feta and goat’s milk again. Althee’s table is blooming with fruity jams and jellies – mayhaw, kumquat marmalade, mango jam, fig preserves and canned figs (why wait until the end of July?). Rebecca (Spanish R Us) is back with spicy salsas, empanadas, and tamales. The market landscape is again dotted with Amanda’s popsicles of strawberry, pineapple, coconut, chocolate…. To top that off, more than a few of Lolly Marie’s candied apples passed me by, all dripping with chocolate and caramel and… (I’m sorry; give me a minute). Now that I’ve destroyed all MY resolve, can YOU possibly resist a day at the Market? Join us, won’t 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

Wednesday Covington Farmers Market 3-12-14

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This Week at the Farmers Market by Charlene LeJeune

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Suzie Banck will serve samples of her delicious king cakes at the Saturday Farmers Market

Suzie Banck will serve samples of her delicious king cakes at the Saturday Farmers Market

Hi, friends and a hopefully happy Tuesday to you! I hate to state the obvious but there will be no Wednesday market tomorrow.  Many of you are experiencing a “snow” day, too cold to work but a wonderful day for a steamy hot chocolate and a warm fire and maybe even a good movie. Please be careful if you do have to go out.

No worries, though.  Saturday is promising 70 degrees and we will be at the market with bells on… and maybe even shorts. And, to go with the mild climate, the bells, and shorts, Saturday will also bring our very own Jerry Hess crooning from the gazebo. I know. How great! Wait. There’s more. Since Suzie Banck was unable to prepare her king cakes for last week’s market, she will serve samples this Saturday – always a wonderful treat – plus full sized king cakes for sale. You’ll definitely want to pick one (or two) up for the Super Bowl.

We have a new vendor right in between Southy’s Soups and Teresa’s Italian Cookies. Pete and Clara have fish – black drum, rondeau, and flounder, with a promise of speckled trout in the future. Pete catches them and Clara cleans them, fillets them, and packages them. Fish – baked or fried – will have you on the “must invite” list for years to come. Better yet, just take some home to fix for supper.

Saturday will be the perfect time to get your snacks for the Big Game. I know that I just mentioned a few snack options for New Year’s so why don’t I just add a few more. A pound or two of ground beef or pork can make some delicious meatballs. Add a few tablespoons of Hot Tamale Mama’s spinach artichoke dip to your ground meat, salt and pepper, roll into mini-meatballs and pop into the oven. Once they are beautifully browned, they go into the crock-pot along with a jar of Bechac’s Roasted Garlic and Tomato dressing or a jar of Chompers honey BBQ sauce. For a different flavor, use a pound or two of ground lamb (beef will work as well) combined with a few tablespoons of Nur’s lentil & quinoa salad or tabouli to make incredible Mediterranean meatballs. After browning, put them into the crock-pot with a jar of my Dehli Delight. Either way, you’re sure to be a hit.

You don’t need a tray of goodies with one of Marielle and Nicole’s (Windowsill Pies) French-inspired pies. This week they’re baking that incredible Dark Chocolate Tart with Earl Grey Caramel, Amaretto Pear and Dried Cherry Pie, and Vanilla Bean Bourbon Pecan Pie. Don’t they sound too delicious for words? An overstuffed artichoke from Angel will take up a tray by itself. You may as well get two; they are always a favorite.

Our vendors have lots of great ideas as well, such as Robin’s chicken tenders & pepper jelly or pepper jelly cheese dip. Kevin will have a gourmet roast for us this week and a great cup of coffee is truly welcomed not matter what the temperature. Goes great with pie, king cake, muffins and, yes, cookies! We’ll be here with all manner of goodness. We hope you’ll join us. Now go get that cup of hot chocolate.

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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This Week at the Farmers Market by Charlene LeJeune

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Tabasco, the Covington Farmers Market mascot Roux-ster

Tabasco, the Covington Farmers Market Mascot Roux-ster

Happy Tuesday, friends! Prepare for swirls of sunshine and blue skies tomorrow with maybe a wisp of cloud. It may be a little chilly but the sunshine will take care of that quickly. Good food, good music, good friends – oh my!

We have a new vendor joining our ranks. Cynthia of Cucina Cinzia has canolli (ricotta, sugar and imported vanilla), hand-crafted fresh pasta and a lovely Bolognese sauce to go with. Last week her pasta choices included sage, broccoli, roasted tri pepper, roasted red pepper and traditional. Stop by for a taste. She will be at the Trailhead on Wednesday with a lunch special and on Saturday you’ll find her in the back next to Farmhouse Dairy. Also on Wednesday, you’ll find our other incredible vendors with hot bean soup, smoky pulled pork, crispy egg rolls (and Pho for home), tummy-tantalizing gourmet chocolates (raspberry, mint, caramel), crunchy nut brittle (pecan, cashew, peanut), tangy pepper jellies, and lots of fresh veggies. Any one of Robin’s pepper jellies will make a delicious spicy vinaigrette – 2 tablespoons of pepper jelly, 2 tablespoons of vinegar, 2 tablespoons of olive oil and a dash of Dijon mustard, whip it together and Voila!

We are thrilled to have the Deslondes entertaining us on Saturday. So enjoy a great cup of coffee, a pumpkin muffin (Betty Rue) and spend some time visiting with your favorite vendors while you await our treat of the day – Susie Banck’s incredible king cake. Stop by the demo tent for a taste and pick up one to take home. You won’t regret it.

Check out what’s happenin’ on the veggie scene. You really can’t beat freshly picked veggies. Even the local produce at the supermarkets is picked early so they can get it to the stores and still have a shelf life. Our vendors pick the day before so it’s as fresh as it gets without going into the garden yourself. We’ve got a variety on the tables including a few lettuce mixes, butterhead, romaine, oak leaf (very unique shape), etc. Spinach and kale abound as well as turnips and green onions. The Asian greens have been joined by an Asian beet – Chioga beet – which looks like a bullseye when sliced. Picture that on your salad! Sam’s Sprouts can top that with red clover, mung bean, or pea sprouts. Serve with one of Angel’s huge stuffed artichokes or a steamy hot bowl of Southy’s red lentil chili, sit back and enjoy!

James has lots of oyster mushrooms lately. Sauté them in Maute’s butter with onions, garlic, and a pound of Mr. Two’s shrimp and you have an incredible meal. Add a side salad with lettuce spinach, sprouts, sliced green onions and a little goat cheese from Tiffany (Farmhouse Dairy), a drizzle or two of Bechac’s Honey Creole Dressing, and finish with “croutons” (Lena’s toasted focaccia sticks broken into chunks). Dong will have those tasty little Buchimgae (don’t ask me to pronounce it) that he had last weekend. Simply put, it’s a Korean pancake made with flour, water, onions, pumpkin, and garlic chives. Yumm-eee!

So where will you be this week? Do you need your week brightened, your taste buds tweaked, an adventure for your senses? We’ve got the smiles. We’ve got fresh veggies. We’ve got a smorgasbord of culinary delights. We’ve got Tabasco. Let the adventure begin!

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 to sign up for Charlene’s fantastic weekly e-newsletter.

Wednesday Covington Farmers Market Menu 1-22-14