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Farmers Market Recipes

Farmer’s Market Recipe: Eggplant Pesto Bruschetta

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This beautiful bruschetta uses roasted eggplant, garlic and pine nuts for a rich, robust flavor. An excellent appetizer for your 4th of July celebration!

Inspired by fresh local ingredients at the Covington Farmer’s Market.

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1 large eggplant, cut in 1 inch chunks with skin
1 12-inch loaf of baguette bread, sliced in 1 inch chunks
2 tbs minced garlic
2 tsp ea sea salt & fresh ground black pepper
Oregano, thyme & marjoram
6 large toes of garlic, peeled
¼ cup pine nuts
¼ cup fresh basil
2 tbs fresh parley
1 tbs fresh mint
Olive oil
1/2 pint of sweet heirloom tomatoes
Fresh shaved parmesan
Balsamic reduction

Note: will need a food processor

Instructions:

sweet-basil-plant-in-terra-cotta-pot

Preheat oven to 350 degrees F. Sprinkle eggplant generously with salt and let stand for at least 10 minutes. Meanwhile prepared two large baking pans by brushing with olive oil. Combine oregano, thyme, marjoram, minced garlic, salt and pepper with 4 – 6 tbs of olive oil. Rinse off eggplant and pat dry. Brush olive oil mix generously on bread and eggplant. Place both in separate pans. Sprinkle pine nuts & garlic cloves in with eggplant.

Bake the bread for 5 – 10 minutes, or until they turn golden brown. Allow to cool on a rack. Roast the eggplant for another 10 – 15 minutes, or until completely tender. Cool on a rack. Meanwhile puree the basil, parsley and mint into 3 – 4 tbs olive oil. Add cooled eggplant pan contents and puree into a paste consistency. More olive oil, salt or pepper may need to be added to taste.

Serve chilled over the cooled baguette bread with fresh chopped tomatoes and shaved parmesan topped by a sweet balsamic reduction drizzle. Enjoy!

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

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Covington Farmers Market LogoHappy Tuesday, friends! Where would we be without Wednesdays and Saturdays? Hopelessly lost in the never-ending turnstile of ordinary. BREAK FREEEEE! Join us for a relaxing, delicious lunch and great music. Bring some home to enjoy throughout the week.

Start your feast with a chorizo & egg taco from Frankie & Johnny complete with salsa, lettuce and tomato. A fantastic salad of shredded green papaya noodles topped with pan seared salmon from Kandy and supper is already done! One of Nanette’s turkey salad spinach wraps will provide a wonderful lunch for the morrow; and for the evening meal, dive into Chomper’s dinner special with pulled pork and fixins. Hydroponic lettuce from Natalie combined with beets from Mr. Houston offer a bright change to traditional salad. The great thing about Natalie’s lettuce is that the roots are still intact. Simply let the roots sit in a small amount of water and your lettuce will last about 2 weeks – outside the fridge! As for the beets, roast them in their skins, tops removed, well-scrubbed, wrapped in foil at 400 degrees for about 50 mins. Then cool, slice and add a few green onions Or skip the roasting and slice them raw. Personally, I would use gloves when handling beets but you may looove the beautiful maroon hue they give the skin.

You’ll absolutely need dessert or just a little something for a quick cookie break during the day. Lillie’s teacakes are amazing for that afternoon fix. Duke’s trail mix or old fashioned fudge is a great pick-me-up. Frankie will not let us down with a wonderful treat of rum raisin bread pudding!

Saturday morning will be popping up its lovely head once again, so resist the urge to sleep in or you’ll miss the Abita Stumps in the gazebo! What a day! What a day! Erin Broussard, of Covington Brewhouse will be in the demo tent sampling the Brewhouse’s flagship beer and also a seasonal brew.

Roasted Tomato and Gruyere on Creamy Polenta Bear Creek Road, LLC

Roasted Tomato and Gruyere on Creamy Polenta
Bear Creek Road, LLC

Tomatoes are back! Yeah! I love tomatoes and Ann has all kinds from heirloom reds (tomato sandwiches to die for) to yellows (less acidic) to greens (for frying) to chocolates which have a deep rich flavor that in no way resembles a Hershey bar but is perfect in a salad. The market is simply teeming with salad bounty in the form of several varieties of lettuce, cabbages, bok choi, carrots, radishes, and kale. Add Norma Jean’s muffuletta veggies or pickled veggies from Crescent City Cannery for a wonderful crunch. Sam’s Sprouts are also a nutritious way to top your salad. He has mung bean, lentil, onion, clover, and a mix of clover, radish, broccoli, fenugreek and onion. Drizzle with Nanette’s Lemon Feta Dressing or Bechac’s Honey Creole or Spicy Lady’s Crushed Pepper Dill Olive Oil or Spanish R Us’ avocado salsa.

It’ll be a wonderful day in the neighborhood! We hope you will join us.

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

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

 

Healthy Living Local Events Local News Non Profit Spotlight Shop Local This Week at the Farmer's Market

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

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Charlene LeJeune, Abundant Life Kitchen

Charlene LeJeune, Abundant Life Kitchen

Hi, friends and a happy Tuesday it is! We should be seeing the last of the drearies for the next few days so come and enjoy some of that sunshine with us. Don’t you just loooooove blue skies? Speaking of blue, Big Branch Soaps has changed their company name to Blue L Essentials – same great products, though. And great they must be because Covington Town Talk has a wonderful article all about them. Check it out at Covington Town Talk.  Congrats, Richard and Lucy!

Well, great as they are, home care products are not edible but we have lots of good eatin’, such as Kandy’s Chicken porridge. (That’s right! It’s back on the menu!) Jeff is smoking up his amazing jalapeño poppers along with his pulled pork. Stop by for a pint (or two) of Nanette’s white bean and kale soup – so delicious no matter what the weather is like. Then dive into dessert with Frankie’s puff pastry filled with baked Brie, figs, and pecans. And, for your morning coffee, Tea Cakes by Lillie’s Daughter has delightfully crisp tea cakes perfect for dippin’ and sippin’.

The Abita Stumps will be at the Covington Farmer's Market Saturday

The Abita Stumps will be at the Covington Farmer’s Market Saturday

The Abita Stumps are in the gazebo on Saturday morning with some lively, foot-stompin’ tunes. So grab your coffee and start your shopping so you’ll be ready when Market vendors, Josh and Jessica of Simply Pure, serve yummy samples of their Simply Pure Juice potions for Halloween.

You know the holidays are close when you start seeing merliton on the produce tables. Ken is back with citrus and veggies – merliton, turnips, cushaw squash, sweet delicious satsumas, Meyer lemons, and some pecans. Lettuce made its fall debut on John’s table this week – lovely crisp green lettuce – just aching for a creamy salad dressing like Bechac’s Honey Creole Mustard or Roasted Garlic and Tomato. J.R. still has tomatoes. Yes, even the sweet cherry tomatoes. Cucumbers abound along with sweet and hot peppers, yellow squash, green onions…

Or you can grow your own with plant starts from Alton and Sandra. They have everything you need for your fall garden – cabbage, Brussels sprouts, red sails lettuce, butternut squash, eggplant, Swiss chard and lots more. Of course, there’s lots more everywhere you look at the market and we’re planning on two perfect mornings to enjoy it all. 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

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Fresh Pico de Gallo & Guacamole

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Inspired by fresh local ingredients found at the Covington Farmer’s Market

Get the most out of the rest of summer with fresh made Pico de Gallo & Guacamole! A real treat, serve chilled with your favorite chips!

basket_of_green_peppersIngredients (Pico)

1 medium onion

1 medium tomato

1 bell pepper

3 toes of garlic

1 lemon

1 lime

1/4 cup cilantro, chopped

1 jalapeno

800px-Guacamole_IMGP1271Ingredients (Guacamole)

2 avocados

1 medium onion

3 toes of garlic

2 lemons

1/4 cup cilantro, chopped

1 jalapeno

Spices for both (to taste):

sea salt, cayenne pepper, fresh ground pepper, cumin, paprika, fresh basil and oregano

Directions

For the Pico:

Basically, mince all of the vegetables and herbs and place them in a small bowl.  You may use a food processor, but then it will be more of a salsa, so it is the cook’s preference as to consistency.  Juice the lemon and the lime and add to the vegetables, along with any pulp.  Add the remaining seasonings and allow to marinate in the refrigerator (the longer the better – ideal is 24 hrs.)

For the Guacamole:

The riper the avocado, the easier it will be to obtain a smooth consistency.  Mash the avocado first, then add the rest of the minced ingredients.  Again, you may use a food processor to blend all this, I prefer to just chop.  Juice the lemons and add to the mixture, along with any pulp.  Add the remaining seasoning to taste, and let sit in the refrigerator until serving time.

For the Chips:

Get your favorite brand of tortillas (corn, wheat, flour – whatever your preference) and cut them into slices, like a pizza.  Spread them out in a single layer on a cookie sheet at least 1/4 of an inch apart.  Top them with spices to taste, or sprinkle with lime juice.  Bake 8 – 12 minutes at 400 degrees or until crispy and golden brown.

Farmers Market Recipes This Week at the Farmer's Market

Farmer’s Market Recipe: Roasted Zucchini Salsa Rossa

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Inspired by fresh local ingredients in season at the Covington Farmer’s Market

Try fresh zucchinis, tomatoes, peppers and home-made red sauce from the Covington Farmer’s Market for this great seasonal recipe!

slice fresh bio marrow on white background2 large zucchinis, cut in ½ slices

2 cloves of garlic, pealed

1 jar Abundant Life Kitchen red sauce

1 pint small tomatoes, halved

2 sweet peppers, chopped

¼ cup fresh basil

2 – 4 tsp crushed red pepper flakes

Pasta of your choice, prepared

Fresh grated parmesan

Preheat oven to 350 degrees. Brush a large pan and both sides of zucchini slices with olive oil. Place zucchini slices and whole garlic cloves in the pan. Bake for 15 minutes and then flip the slices in the pan – stir around the garlic, too. Bake for another 15 – 20 minutes, or until the zucchini starts to turn golden brown.

Meanwhile, heat the red sauce in a medium sized pot. Add the halved tomatoes and chopped sweet peppers. You can add some crushed red pepper flakes for a spicier sauce (optional). Once the sauce is almost to a boil, add the chopped fresh basil (save a few sprigs for garnish).

Serve the zucchini over the red sauce and pasta, topped with fresh grated parmesan and a basil sprig. Enjoy!

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

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

Summer Squash from GROW.farm

Summer Squash from GROW.farm

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

Carrots from Bartlett Farm at the Covington Farmer's Market

Carrots from Bartlett Farm at the Covington Farmer’s Market

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

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

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

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

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

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

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

Farmers Market Recipes Shop Local

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

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Farmer’s Market Ratatouille for 4

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

Farmer's Market Ratatouille for 4

2 large eggplant

2 zucchini

2 squash

6 creole tomatoes

5-6 leaves of basil

3-4 assorted bell peppers

4 toes of garlic

oil for cooking

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

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

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

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

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Wednesday Market delights

Wednesday market delights

Hi, friends, it is Tuesday, right? The days are going by so fast it’s hard to keep track of them. I’m sure you’re all excited; after all it is almost Market Day! Get your tasty buds ready for some incredibly delicious food. What will it be this week? Shall I tempt you with a few photos?

Need I say more?

Saturday will start with a bang! Danielle Spadavecchia will be in the gazebo, so get here early, grab your coffee and do your shopping ‘cause we have a special treat in the demo tent – Mauthe’s Dairy! The lovely ladies from Mauthe’s will delight us with their soon-to-be-famous Creole Cream Cheese Ice Cream made with their own Creole cream cheese.

Speaking of soon-to-be-famous, the Covington Farmers’ Market is mentioned in the New York Daily News by Alex Palmer as one of his stops on a tour of Louisiana. Check this out:

“Another place where the region embraces both its culinary past and future, is an hour-and-a-half drive east in St. Tammany parish. The wealthiest parish in the state, is home to a rich culinary scene, including the Covington Farmer’s Market, which offers great products and local characters. Shoppers can buy fresh eggs from “The Egg Ladies,” kombucha and bitters from “Kombucha Girl,” and Gulf shrimp from a career shrimper selling the day’s catch from an ice chest in back of his truck.”

Read more: http://www.nydailynews.com/life-style/southern-louisiana-adventure-food-nature-lovers-article-1.1867917#ixzz38tZNEKpq

The article goes on to mention 3 wonderful supporters of the Covington Farmers’ Market – chefs Keith & Nealy Frentz (Lola’s), David & Torre Solazzo (Del Porto’s) and La Provence. We all know that it is a unique and wonderful market. It’s just nice to know that we can WOW them as far away as New York.

We’ll have plenty of tomatoes this week, so don’t forget to stock up on your dressings from Lena and Gina. Lena makes a delicious herbed oil dressing that adds amazing flavor to your salads as well as being great for dipping bread. Gina’s Bechac Bleu Cheese needs no description being an old family recipe that has long been a St. Tammany favorite. Her other dressings (Roasted Garlic & Tomato and Honey Mustard) spice up any vegetable or meat.

There are also lots of mushrooms to be had with chanterelles still in season and a steady offering of shiitakes and oysters. Peaches will be around for another week or two but I think the figs are done for this year; we were fortunate to have such an abundant crop. Cooking pears are going to making an appearance for the next few months.

The flowers are fantastic; the flavors abundant. How many more reasons do you need to be at the market each week? My thoughts exactly!

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 www.covingtonfarmersmarket.org

Wednesday Market Menu 7-30-14