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This Week at the Farmer's Market

This Week at the Farmer’s Market

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What a delightful Tuesday, friends! Wednesday is just a smile away with promises of a great lunch and relaxing morning. Kandy will be there with wholesome homespun Vietnamese salads to add an exotic flair to lunch.You’ll just love a glass of jasmine tea with that! Maybe bring home a serving of traditional egg rolls for Thursday’s lunch. You may prefer a Jordanian favorite —Muhjadara —which is a simple dish of lentils and rice topped with caramelized onions. Don’t forget the baklava, ya just gotta have some treat for the afternoon. Of course, you could just save the baklava for tomorrow and go in for some of Allison’s freeze dried treats.

Indulge in a luscious Vegan Burger from Bhakti Farms. This is an amazing little burger made with sweet potato, black beans, and beets. Sooo good! Remember to get your eggs. Kristen also has figs and now she is offering fig preserves as well. Of course, there are Carroll’s waffles to enjoy. Do NOT refer to them as dessert waffles so you can be very convincing when you tell your coworkers that it really is lunch. You’ll want to remember to bring your knives for Ben to sharpen. Nothing worse than a dull knife.

Darrell Galatas will welcome Saturday with sweet music wafting from the gazebo and lifting your spirits. So grab a cuppa joe from the pavilion and take a stroll through the “garden department”. Our plant vendors, Trudy, Dennis, and Ms. Betty have some lovely varieties to brighten up your gardens whether you’re looking for patio and landscape plants, trees and bushes, or house plants.

Since Vince has beets and fennel on his table, I looked for a recipe that includes both. I hope you enjoy this roasted beet and fennel salad with mint and toasted walnuts. First things first, preheat your oven to 400F. Line 2 baking sheets with parchment paper (you could get away with 1 if you cut the recipe in half). Cut 6 medium or 3 large beets and cut into 1” chunks and add to one of your baking sheets. Place the fennel (cored and thinly sliced) to the other. Drizzle with oil, salt and pepper. Roast for 25-30 min til beets are cooked and fennel is golden. While you’re roasting, make your dressing by whisking the juice of 1 lemon, 1 tsp stone ground dijon mustard, 1 tsp honey, 1 tbsp chopped fennel fronds (frilly tops), and 2 tbsp olive oil. After the veg have been roasting for 15 min, put 1/2 cup chopped walnuts into the oven to toast. Remove from oven when done and let cool. Once all has had a chance to cool, toss them all together and coat with 3/4 of the dressing. Top with mint leaves. Serve with the rest of the dressing, just in case you need a dab more. You can serve this by itself, or over lettuce, or toss with some of Six Acres fabulous microgreens and enjoy!

Mushrooms are always delicious whether sautéed with a bit of Mauthe’s butter or one of Jennifer’s amazing butter blends. James has the market cornered with gourmet mushrooms — lion’s mane, shiitake, chestnut, pioppino, and oyster. You can’t even find this quality at Whole Foods. While you’re over that way, check out Rose’s new praline delights. You won’t be sorry. Then a stroll over to Tessier Gourmet for fabulous prepared foods. You’ll love her tamales and the spinach artichoke dip. You also love Mauricio’s cookies, ginger snap and peanut butter. YUM!

Norma has some fabulous brownies, rich and chocolatey. She also makes a most delicious veggie wrap. You’ll find lemon and cherry ice box pies at Bear Creek Road. Abeer will be there this week with wonderful hummus, grape leaves, and more Mediterranean dishes. Sam is making (well, his girlfriend is) gluten free cookies and brownies and he will have nutritious sprouts and that amazing Farmer’s Cocktail. Koffee’s Coffee has a new Columbian roast that begs to be brewed.

All in all, there is so much to enjoy! 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 covingtonfarmersmarket.org

Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market

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Well, another Wednesday is upon us and I’m looking forward to some goods eats out there. Ben does a really good job of sharpening your old dull knives. So bring ’em to the market and let him sharpen while you shop. Kandy will be at the market with her fabulous salads, and if you get there early enough, you may possibly be able to enjoy her pan-seared salmon salad. Of course, if you don’t want to risk it, you can always text your order to 225-329-6470. Be sure to specify whether you want it over rice noodles or cabbage salad. Don’t forget to pick up a jar of Jerry’s raw organic honey from Kandy as well.

I just found out this week that Johnny is making those fabulous black bean & beet burgers with sweet potato, beet & black bean and is now called The Vegan. Wow! What a flavor profile! If that doesn’t float your boat (sorry, I’m hoping noxious puns will keep the rain at bay), there is a Messy Mushroom burger that is quite tasty! Now for the eggs — Double K, of course. You’ll find a nice surprise on Kristen’s table —FIGS!! Ouzi, that delicious “pie” of filo dough filled with rice, ground beef, peas, carrots, almonds and pine nuts will be on Abeer’s table. She also is making baklava (flaky and sweet), tzatziki and more. So many flavors, so little time…

Come Saturday morning, jump in the car and head on over to the Covington Farmers’ Market where you’ll find we have lots of goodness all around. LOTS of goodness, because Amadee Frederick & Son will be in the gazebo jamming out some wild Cajun tunes for you! Enjoy!

So many lovely veggies at the market these days. You’ll find yellow and white squash, zucchini, tomatoes, fennel, beets (yellow and red), eggplant, red potatoes, cucumber, cucuzza squash, and gor-gee-us peppers. Sis, at J.R.’s table, says she likes to stuff them with breakfast sausage mixed with cream cheese and bake for a yummy meal. Well, Jubilee has you covered for the breakfast sausage and Mauthe’s may have their delightful cream cheese. I’ll bet you can substitute Jubilee’s green onion sausage and Huckleberry Fred’s garlic goat cheese if you can’t get the others.

Norma is preparing several salsas with seasonal fruits; make sure you have enough chips, Hmmm! I wonder how it would taste over some grilled squash. Stacey has salsa as well, canned, and ready for the table. Flavors like black bean, salsa verde, tomato and even Chow-Chow!

Okra is out on the tables, too. It was secretly disclosed to me that you can bypass the slime by eating your okra raw. Whaaat?!! Yes, but it’s even better if dipped into some of Mauricio & Vincent’s Skordalia! Right! That same amazing spread that gives life to your tater salad and pop! to your garlic bread will put the pizzazz in your okra. Aren’t secret sources wonderful?

It turns out that our Angry Gator people, Gina & Andy, are wonderful at providing alligator meat but the sausage (crawfish, alligator, and shrimp) comes from Bulldog Boudin & Sausage! Yep, Kristen and Jody have boudin too!

Amanda has some delightful juices like strawberry-pineapple-mango, ginger-lemonade, mango, and (naturally) orange juice. Sweet tasty watermelon, delicious peaches, and blueberries abound, and I’m seeing figs are now gracing the tables. A lot of fig recipes pair them with goat cheese and Huckleberry Fred’s is the place for that and your Covington Farmers’ Market is the place to be for great food, veggies, smiles, goodies, and more. So set your alarm clock for amazing, ‘cause you certainly don’t want to miss out!

Lots of love

Charlene LeJeune

Abundant Life Kitchen

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

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This Week at the Farmer's Market

This Week at the Farmer’s Market With Charlene LeJeune

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Wednesday market is just about 24 hours away and we have a lovely surprise. We have a new produce vendor for Wednesdays and they are due to start this coming Wednesday! Not sure exactly which veggies they will have, but I’ve been told it is an amazing selection. Yippee! I think I’ll celebrate with some shrimp and cream cheese rolls from Kandy and a glass of jasmine tea! Perhaps I’ll bring home her shredded cabbage salad with shrimp for Thursday. Then a hop skip and a jump over to Bhakti for my favorite beet and black bean burger or maybe I’ll go for the chickpea salad … Kristen will be there with plenty of eggs so make sure they are on your list. Dave will also be there to sharpen your knives!

The Farmers’ Market String Band is headlining in the gazebo this fine Saturday. So grab a cuppa from Kayleigh in the pavilion to enjoy while you get your shopping done. We had a fine turnout last week even with the threat of rain from our tropical system. Greg had some delicious tomatoes and blueberries PLUS he has Chanterelles as well. We’re starting to see more eggplant on the produce tables and squashes and red potatoes and peppers still abound. I noticed that Vince had cucuzza squash too. Lion’s Mane, Shiitake, Chestnut, and Oyster mushrooms are back on James’ table. Bet they would taste especially good sautéed in one of Jennifer’s butter blends, like Garlic Parmesan.

Tessier Gourmet has some wonderful “dips” on the table like black bean & lime salsa or spinach artichoke. Hmmm. That spinach artichoke may be really delicious as a “stuffing” for some of Credo Farms’ chicken breasts! So simple, too. Just slice a picket into the breast, fill with a couple of spoons of dip, close with a toothpick and roast! Garnish with sprouts and microgreens and serve with roasted red potatoes. Just cut into quarters, toss with duck fat (Ross) or one of Jennifer’s butter blends or Mauthe’s butter (melted), or olive oil, fresh herbs (thyme, rosemary, oregano, parsley, or tarragon) and roast. Voila! Gourmet meal! You can get those herbs from Alton and what you don’t use this time can be planted (in a garden or container) to continue to grow so you can tasty-up future meals.

I saw sausages at Crescent City Meats (the alligator guys)! Yes! Alligator or shrimp or crawfish sausages! Perfectly timed for the outside BBQ. With the veggies at the market, you will have more than enough for sides or a whole vegan meal — right on the grill. Jennifer has been making French bread so now you have all the fixins’ for a po’ boy sandwich!

Blueberries and peaches and tomatoes still abound at the market. Barbara tells me she will have lima beans and lady peas too. I hope to see watermelon and figs before long. What better time to remind us all to eat local, in-season veggies…good for your health and good for our local economy.

Get an immunity boost from a bottle of Sam’s Farmers’ Cocktail. The ginger flavor is really energizing! For more immune boosting, try Naturally Well’s elderberry syrup. Abeer will be there this Saturday with all of your Mediterranean favorites. There’s raw honey, fresh juices, delicious jams and jellies, hand crafted soaps, home grounds grits or cornmeal and much more. There really is nothing like a farmers’ market when the veggies are at their peak of flavor and variety. 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 covingtonfarmersmarket.org

Farmers Market Recipes Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market with Charlene LeJeune

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It’s a tad on the damp side today and possibly tomorrow as well, my friends! Although, who knows, we’ve had rainy weather forecast only to see sunshine the day long. No worries though, just pull out your pirogue and head on over. Have we got lunch for you! First stop is Double K for eggs, of course. Then, Abeer has a tasty Eggplant Moussaka waiting for you. Yum! She also has (each week) chicken rolls —delicious all on their own but get some tzatziki or humus to dip it in! One of Kandy’s salads are just the thing to chase away the dreariness of the day and her shrimp & cream cheese rolls have been known to ease the pain of the tax collector. Regardless of your decision, a cup of her jasmine tea will make it right. Get it unsweetened and use some of Jerry’s sweet clover honey to sweeten.

Mignon is introducing an Organic Pineapple Ginger Tepache which is a fermented beverage made from the peel and the rind of pineapples, and is sweetened with coconut sugar, seasoned with powdered cinnamon, and served cold. Sounds absolutely exotic, doesn’t it? She is also preparing an Organic Goumi Berry tepache or kombucha. These berries are totally delicious, a little tart/a little sweet using one of the highest lycopene bearing foods on planet (it’s reputed to fight heart disease and cancer.)

Ya can’t go wrong on a Saturday morning with Cassie Krebs’s music flowing from the gazebo. So grab your coffee from the pavilion and find some breakfast before you start shopping. Meme’s veggie pancakes are the absolute bomb for breakfast. So tasty. Norma Jean’s quiche slices are another fabulous choice but you may prefer a serving of her enchilada pie. At Bear Creek Road, Jennifer is preparing Chocolate Pudding S’Mores Pie (I know; can you stand the wait?) and a whiskey glazed Sausage Biscuit filled with spinach, onions, and Swiss cheese. Happy Flour is planning on using seasonal fruits and veggies to create peach, strawberry, or zucchini & feta danish pastries. How lovely!

The peaches are especially flavorful this year and Barbara has plenty. Blueberries are plentiful, too, with both White Oak Fields and Johnadale’s having some. You’ll also find strawberries Johnadale’s but I’m not sure how much longer. James has oodles of his gourmet mushrooms — shiitake, lions mane, oyster…

Of course, what’s a Farmers’ Market without veggies. The spring/summer veggies are gorgeous from the golden zucchini, yellow squash, turmeric, snow peas, and squash blossoms on Sam’s tables to the cucumbers, zucchini, squash, broccoli and cauliflower on Vince’s table, to the magnificent green beans, fennel, kale, salad blends, and garlic flowers Nick has available to the flavorful celery and butter crunch lettuces and herbs at Northshore Greens. Naturally, I had to find a recipe.

You’ll need 2 cups cooked pasta of choice + 3/4 cup pasta water, 2 tbsp Mauthe’s butter, 2 zucchini (Sam has golden zukes; Vince has green), sliced on a diagonal, 1-2 garlic flowers, broken up (or use 2 cloves of minced garlic), 1/4 cup parmegiano reggiano + more for garnish (I’d probably substitute Huckleberry Fred’s Garlic or Garden Herb. The nice thing about their blends is that you can scrape a fork across the top and the cheese will crumble over your dish. Beautiful!), 1/2 lemon, juiced, 5 squash blossoms (Sam), stems & pistils removed, petals left whole, salt & pepper.

First, cook the pasta of your choice and drain, keeping about 3/4 cup of the pasta water. In a large sauté pan, melt the butter. Then, add the zucchini and garlic flower and cook for a couple minutes. Add the pasta water and pasta. Cook (stirring constantly) until the sauce thickens, maybe 2-3 minutes more. Add the cheese and lemon juice, salt and pepper. Serve in two shallow bowls topped with the squash blossoms and more cheese. Voila! Farmer’s Pasta! A slice of sourdough (Happy Flour, Bear Creek Road) would be the icing on the cake for this meal.

So no matter what you’re in the “market” for, be it raw honey (Blood River, Nick), cookies (Vincent & Mauricio), cultured foods (Cameron), fermented foods (Succotash Ferments), duck meat (Ross), shrimp (Mr. Two), Jubilee Farm’s meats, pies and jams (Althee), microgreens (Six Acres), pickled veggies from Stacey, or pet snacks (Tiger Bait)—it’s here waiting for you! Food, friends, and a great time. 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

Local Events This Week at the Farmer's Market

This Week at the Farmer’s Market

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Saturday, sweet Saturday, marches in to the lively tunes of the Steve Anderson Band springing from the gazebo. Early is the best time to be at the market to get the best selection of veggies. Right now, cauliflower, cabbages, lettuces and other greens, are still to be had at our market but soon we should see the appearance of beans and squashes. I love this time of year!

Mauthe’s offers the finest in cow’s milk from their whole milk to chocolate milk to buttermilk. Their yogurt is wonderfully creamy and tasty just plain. But if you need a little extra flavor, I like to add a spoon or two of Althee’s amazing jams or jellies. I’ve also used Mauricio’s vegan divinity (ginger or chocolate) crumbled into my yogurt. Yum! Huckleberry Fred is back to every week, bringing goat milk and specially blended goat cheeses. These cheese blends are beautifully created to spread nicely on breads, or scrape with a fork to add to salads. I’ve even added it to my egg salad for a deliciously different taste.

You’ll enjoy Stacey’s wonderful pickled creations but did you know she also has some wonderfully creative jams like, spiced pear pepper jelly, apple pie jelly, lemon ginger marmalade and some old favorites like, peach and strawberry preserves, and blackberry jam? Our favorite is the pickled baby corn.

Credo Farms should be out this week with fragrant soaps, eggs, and pasture raised chicken. You’ll find her right next to James and the fantastic fungi (aka, mushrooms). Don’t forget Sam has a lovely selection of sprouts (which you can also enjoy when you get one of Norma Jean’s wraps or Bhakti Farms sandwiches). Fresh juices from Amanda are just the ticket to brighten your morning and the weather makes her fruity popsicles even more enjoyable.

That Black Garlic & Black Sesame bread Happy Flour has introduced is a big hit! But if that doesn’t appeal, perhaps the Cinnamon Raisin Loaf or Einkorn Sourdough or Spelt, Flax Seed, & Honey Sourdough will be just the thing. They will be there all morning, just like all our vendors. We hope 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

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:

Glad tidings of great joy, friends! Are you all ready for the big day? Presents all (or mostly) purchased or made? Are they all wrapped, or is waiting until Christmas Eve to wrap a family tradition? One thing you won’t need to worry about is what’s for lunch. Probably a good idea to grab extras and give yourself extra time shopping. Joy is preparing tasty Stuffed Chicken Breast for tomorrow. She’ll also have her delicious Grab N Goes which are perfect to take home. They are frozen; just defrost and serve, or keep frozen for another time you are just too pooped to cook. Abeer will have Baba Ghanoush this week, such a lovely dip for parties as does her hummus. She’ll also have Green Bean Moussaka. Bhakti Farms has several amazing choices — mushroom burger and the every-popular beet & black bean burger and their Bhakti Bowls are wonderful!

Do not forget eggs from Kristen. I find I always need extra around the holidays for baking and special meals. Sweet, raw honey from Jerry makes a lovely gift, especially if the receiver is yourself. Perfect on pancakes, biscuits, toast, corn muffins… Check out Golden Light’s goodies for the week. Mignon has some fabulous tonics to help your immune system through the season. She has made some beautiful beeswax (locally sourced) candles.

Before you know it, though, it will be the day after and the market will be open. Michaela Lauer’s sweet voice drifts from the gazebo bringing joy to the world! So begin at the pavilion with a warm cup of coffee, then make your way around the market. We have so many wonderful vendors with fabulous products. Of course, the place to start is breakfast. Meme’s veggie pancakes have always been a market favorite. Norma’s amazing quiches are delicious as are her brownies!! (Yes! Brownies do make a wonderful breakfast!)  

Veggies abound — kale, lettuces, broccoli, Brussels sprouts, cauliflower, sweet potatoes — Oh, the joys of the season! The strawberries are sooo sweet this year. Wouldn’t they make a tasty addition to your holiday fare? Mauthe’s had egg nog last week and I’m hoping they will again this week. It was born of a collaboration with Billy, of HooDoo Ice Cream fame, so you know it’s gotta be good. 

As I said, lotsa great offerings on our vendors’ tables. Good time to get your sweets and treats for game days (and there are many of them) and the upcoming New Year celebration. It’s been a difficult year, friends, and we thank you for your consistent patronage. I hope that our market has brought some measure of comfort throughout this year. I pray that the blessings of this season follow you into the new year. Hopefully, 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 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

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Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Tis the season, friends, to be jolly, to be thankful, to enjoy the blessings of the market! And blessings there will be! Jerome is preparing more of his delightful sweet potato and carrot soup and the creamiest quiches as well. Tis also the season for pho! pho! pho! So take your jolly ole self over to Kandy’s table where you can get the best pho ever made. It will warm you down to your toes…right through your holiday socks! Abeer has hummus and tzatziki and tabouli back on the menu and Mujadara, a classic Arabic dish featuring lentils and rice, herbs, topped with caramelized onions. It’s a delicious vegetarian main dish!

Joy is planning on a delightful chicken pasta dish sure to make you glad you made it to the market. You must be on the NICE list, ‘cause she is also making her amazing stuffed artichoke. You must have been extra special nice since Corey’s smoker has been doing double duty. Smoked ham and Gouda plus smoked chicken leg quarters are both on the menu!

More than just a little nice, Johnny has his fabulous beet and black bean burger, lovingly grilled, and topped with avocado slices, sprouts, and Johny’s secret sauce. What a glorious Wednesday it is going to be!

Make sure you have enough Double K eggs and Jerry’s honey or blueberry jam for your biscuits or for last minute Christmas gifting?

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmers Market Recipe: Eggplant Pesto Pasta Autunno

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Pasta Primavera with a fall twist!

Recipes inspired by fresh, local ingredients by Chelsea Cochrane

Many are familiar with the dish “pasta primavera”, but most are unaware that despite its very Italian name and inspiration it actually originated in America. First popularized in the mid-1970’s by the New York City restaurant Le Cirque, the dish consisted of fresh seasonal veggies and a butter-cream sauce over pasta. The dish’s name, primavera, means “spring” in Italian, and as it suggests, usually features springtime vegetables like broccoli, new carrots and young summer squash. These fresh flavors quickly became a hit across the nation, and pasta primavera is widely considered a signature dish of the 1970’s.

Over the years the recipe has changed and adapted, but one thing has remained consistent – fresh veggies over pasta. Primavera may mean springtime, but the concept remains the same into fall. For a seasonal variation, we’ll call it Pasta Autunno.

Eggplant Pesto Pasta Autunno

Ingredients:

  • 4 Tbs butter, divided
  • 1/2 medium yellow onion
  • 1/2 cup chopped mixed sweet pepper – I like to use mixed colorful small peppers
  • 1 1/2 – 2 pounds eggplant, cubed or half-mooned, salted & rinsed (see below)
  • 3-5 cloves of garlic, mashed
  • 1/4 cup shredded basil, divided
  • 1/2 pound cherry tomatoes, halved
  • 2 – 3 Tbs basil pesto – try this recipe here
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1/4 cup fresh grated parmesan, divided (optional)
  • 4 cups cooked pasta of your choice – I use penne
  • salt & pepper
  • Optional: a touch of cream or alfredo sauce

Directions:

I froze my basil pesto in little star molds. Freezing in 1 – 2 tablespoon-sized portions makes it easy to use!
  • Eggplant can get bitter! The trick is to toss sliced eggplant with salt in a colander and let sit for 20 – 30 minutes, or up to an hour. Don’t skip this step! The salt helps to pull the bitterness out of the skin so you can leave it on and keep the benefits of its color and texture. When the eggplant is done draining rinse thoroughly and dry – I gently squeeze out the excess liquid and pat dry with a clean towel. You can cook your pasta and prep your other veggies while this sits.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and peppers with a little salt and pepper and sautee for 3 – 5 minutes.
  • Add in the eggplant and garlic. I usually add a little of the shredded basil at this point too. Toss in a little more salt and pepper, and a tablespoon more butter if it needs it. Cook covered for another 8 – 10 minutes, stirring occasionally.
  • Add the tomatoes, basil pesto, oregano, paprika, and a bit more shredded basil (save some for garnish if you like) and mix. If you have enough room, you can add the cooked pasta to the skillet – if not, you can always add the veggies and strained pasta back into your pasta pot. Add the rest of your butter, and any more salt and pepper to your taste. I toss a little bit of the parmesan in and save the rest to top when serving. Let all this cook together for a couple of minutes as you toss to coat the pasta evenly.
  • I prefer this dish with basil pesto rather than a cream sauce, however it is quite delicious with the addition of a touch of cream or alfredo sauce if you have some around.

Buon appetito!

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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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!

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Farmers Market Recipes

Farmers Market Recipe: Lacto-Fermented Veggies

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Did you know you can pickle your veggies with just salt water? For many health enthusiast this is the preferred method because it contains more probiotics and digestive enzymes. It’s easy too! Here is a quick how-to on fermenting almost any veggie.

You Will Need:

  • 1 sterilized 32 oz glass pickling jar with secure lid
  • 32 oz of distilled water (4 cups)
  • 2 tablespoons pickling salt (or sea salt)
  • Enough veggies to tightly pack your jar, shredded or cut in evenly sized pieces
  • Optional: pickling spices, fresh dill, peeled whole garlic cloves, hot peppers, mustard seeds (whole), loose black tea

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Step 2: Tightly pack veggies into your jar. If you are adding fresh herbs, garlic or hot peppers mix them in now. The idea is to pack the veggies so tightly that when you add water they will not float to the top. This can be difficult for smaller cut veggies, but it is important that they are not exposed to air. Most feed stores sell glass weights that you can put on top the veggies to keep them submerged. This will also need to be sanitized first.

Step 3: Sprinkle your seasonings. Classic pickling spice blends include cinnamon, allspice, ginger, coriander and bay leaves. You can buy pre-mixed spices or make your own blend! One trick is to add a teaspoon of black tea, said to reduce the ‘murky’ appearance lacto-fermented veggies can take and to make them crispier. I used it in my pickles and it seems to have helped. Note: black tea may not be a good additive for those who have a caffeine sensitivity.

Step 4: Fully dissolve the salt into the water. The easiest way to do this is to mix into a sealable jar/bottle and shake thoroughly. If you plan to ferment more than a jar or two you can mix a whole gallon jug with the ratio 2 Tbs salt per 1 qt water, so 8 Tbs salt per 1 gallon water. Remember to use fresh, distilled water.

Lacto-fermented cucumbers

Step 5: Pour salt brine over your veggies in the jar. Pour slowly, a little over 3/4 full, and gently tilt jar around in small circles, working out any air bubbles. Continue slowly adding water up to ‘burp line’ on jar, usually where the mouth begins. Make sure all veggies are securely submerged in brine and that there are no air bubbles.

Step 6: Secure the lid, label and date, and store in a dry, cool place. In our climate, check in 2 days. ‘Burp’ the jar – just untwist the lid, slowly, to release any gases that may build up. Secure lid tightly or it WILL leak. Do this every other day – you are looking for a popped up lid with good gas build-up. The brine should begin to smell like vinegar. Veggies are soft but crisp, with a distinct pickled flavor. Generally, most veggies are done fermenting within 5 – 7 days. Move veggies to fridge to significantly slow down fermentation process. Generally speaking, again, veggies can be kept refrigerated for 2 months or more, although they will continue to age.

Bubble begin forming as veggies ferment

Fermentation, done PROPERLY, is completely safe. The salt brine creates a habitat in which harmful bacteria cannot survive and helpful bacteria can thrive. This helpful bacteria, called Lactobacillus, converts sugars to lactic acid, eventually creating an acidic enough environment to preserve the vegetables. Proper fermentation means using fresh, uncompromised vegetables, clean and sterile utensils and a proper salt-to-water ratio.

According to USDA microbiologist Fred Breidt, Jr., fermented vegetables can be safer than raw vegetables, thanks to the ability of lactic acid, which forms during fermentation, to hunt down and kill any harmful bacteria that might be present. This is a great article from Food Safety News that encourages home fermentation: https://www.foodsafetynews.com/2014/03/fermenting-veggies-at-home-follow-food-safety-abcs/

What to Ferment:

You can ferment pretty much anything, but some veggies are better suited for lacto-fermentation than others. Root vegetables like shredded beets, radish, or carrots are great for this fermentation process. So is cabbage (think sauerkraut or kimchi), cucumbers, peppers, eggplant or squash. Ferment mushrooms by blanching in boiling water first. Veggies like broccoli or brussels sprout produce a good bit of gas when fermenting and are best mixed with other veggies. Add 2 tablespoons of apple cider vinegar to okra after lacto-fermenting to cut back their ‘slime’. Ferment garlic cloves and small peppers whole. Fun Fact: garlic will often turn blue when fermenting!

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

This Week at the Farmer’s Market

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The Covington Farmer’s Market takes place every Wednesday at the Covington Trailhead from 10 a.m. to 2 p.m. and every Saturday at the 600 Block of Columbia Street (at the Covington Police Department) from 8 a.m. to 12 noon. Charlene LeJeune of Abundant Life Kitchen provides a weekly newsletter detailing the markets which goes out every Tuesday.
Top of a toasty Tuesday to you, friends! Boy, the weeks are absolutely flying by; school will be back in session before you know it. Not that that has anything to do with the Covington Farmers’ Market, ‘cause we are here rain or shine, July or December, and we have lots of good meals and treats for you. For instance, Cati’s Empanada’s……did you try one last week? It’s amazing how yummy she can make chickpeas and sweet potatoes taste. Papa Lou will be there with boiled crabs and shrimp and the most wonderful ceviche with shrimp ——-OH MY!! We also have a very welcome newcomer toWednesday, Happy Flour Bakery. Patrick and Madeleine will be there with sourdough bread, their lovely cinnamon coffee cake and  probably a few surprise goodies. And, naturally, there will be eggs, honey, fresh veggies, blueberry jam; the only thing missing is Kandy’s amazing salads and egg rolls but they should be back next week.
Bright and early Saturday (cause that’s when the veggie selection is best) grab your iced coffee from the coffee pavilion and say “hello” to Ed ‘cause it really just makes his day.  Pretty soon the delightful tunes of Zac Maras will be drifting out from the gazebo. Enjoy the music as you stroll around the market grounds while you’re waiting for chefs Lolo and Christine from The Shack Restaurant in Covington, to set up for a tasting from their fabulous menu.
So, there I was last Saturday, quietly strolling through the grounds, making groceries and Reed stops me with a jar of Rockin Robin’s Brandied Fig Pepper Jelly. Oooh Yeah! It is that time of year, after all. Well, I suppose you can guess my first thought—you got it! Vanilla ice cream! Yeah, from Nice Cream. And I don’t have to worry about my serious diet since I am quite sure that I read somewhere that the capsaicin in the hot pepper can actually burn off any calories in the ice cream. (And I’m taking it as gospel!) Of course, a nice glass of cold La Serendipity wine with creamy Brown Hat Dairy chèvre spread on a cracker and a dollop of brandied fig would also be amazing. Uh huh, I see that smile…
Then, I stopped by Succotash Ferments where Nancy and Britt have a very tasty Peach Ginger soda in addition to raw sauerkraut. Those happy little probiotics in cultured vegetables offer a number of health benefits including fighting off unfriendly microbes found in our food, water, and environment, and supplying digestive enzymes, thereby allowing the body’s enzymes to be reserved for eliminating toxins, rejuvenating cells, and strengthening the immune system —and it’s all packed inside this nifty little mason jar.
Butter Me Up has added a new butter to the group, Garlic, Parmesan & Black Pepper. Doesn’t that sound like something that would have your slice of bread smilin’? Celeste also mentioned she may have a marinara sauce next week. That will go very nicely atop any of her delicious handmade pastas. Serve with a warm slice or two of Bear Creek’s focaccia bread. Heaven, I’m in heaven…
Nick has Striped Rose eggplant and those cute little peppers again, Violet Sparkle; what a wonderful name for a fantastic pepper that is perfect for stuffing. Then, a trip over to Natalie’s found me with a crispy bag of mixed lettuces, so nice to have farm fresh, locally grown lettuce in the middle of summer. Eddie has spaghetti squash available, so delicious baked up with a splash of Celeste’s tomato lemon butter – WOW! Produce tables are groaning with tomatoes and potatoes, yellow squash and white squash and butternut squash, okra (J.R.), chanterelle mushrooms (Mr. Houston) and chestnut mushrooms (James). I’ll bet that garlic, parmesan, black pepper butter would really make the meaty flavor of the mushrooms POP!
Whether you’re here for the veggies or the jellies or the mushrooms or the wine or the lovely creams & lotions at Serenity Lane, you won’t find a better place to be than the Covington Farmers’ Market on a sunny Saturday morn. See ya there!
Lots of love
Charlene LeJeune
Abundant Life Kitchen


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

General Healthy Living Local Events

This Week at the Covington Farmer’s Market

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Here is a preview of this weeks’ Farmer’s Markets from Charlene LeJeune of Abundant Life Kitchen:

Wednesday’s almost here, friends!  Are you ready for a great lunch? Well, Frankie is preparing Mozzarella stuffed meatballs with spaghetti, tossed salad, and garlic bread. Sounds yummy, right? A cup of Kandy’s refreshing jasmine tea goes quite well with a serving of her crunchy traditional egg rolls. Bring a friend!
Saturday morning. The hypnotic aroma of Pappa D’s kettle corn draws you to the market. And then you hear the  the lively music of Errol Quave flowing from the gazebo. Coffee in hand, you stroll around the market checking out today’s offering. Sounds like the beginnings of a wonderful day to me!
Don’t forget that Pappa D will make special party bags for your next get-together, complete with whatever message you want, prominently displayed on the front. 
Love Jubilee Farms’ beef stew? Well now you can enjoy pork stew as well. Hmmm. That could be really nice, stir-fried with some of the fresh veggies you’ll find around the market. Or toss your stew with a few tablespoons of Robin’s Margarita Pepper Jelly (with Tequila, Triple Sec, & Lime) for exceptional flavor! And you can serve it over Butter Me Up’s pasta. Celeste makes her pasta vegan-style so you can just stir fry your veggies without the pork for a fabulous vegan meal. Celeste has 4 pasta “flavors” — harissa, green (a lovely blend of anise, spinach, parsley, celery leaf), lemon thyme, and lemon zest &black pepper.
Natalie has bell peppers, cucumbers and, through the miracle of hydroponics, lettuces. She also has the large aubergine eggplant that we all know and love and you’ll find green eggplant on J.R.’s table. So here’s my Aunt Joyce’s Eggplant Casserole recipe for you to try. Slice unpeeled eggplant into 1/4” slices. Place in a well-greased baking dish. Melt 1/2 cup Mauthe’s butter and combine with minced garlic. Drizzle over the eggplant. Top with thinly sliced onion, tomato, and sweet pepper. Add sliced cheddar cheese. Continue layering as you would for lasagna, ending with cheese. Bake at 350 for 35 minutes.  Change it up a bit by using Brown Hat goat cheese instead of cheddar. You can also use one of Spicy Lady’s superb seasoning blends.
While you’re perusing Spicy Lady’s seasoning blends, pay special attention to her Beef & Burger seasoning (and then make a visit to Jubilee Farms), the Shrimp Grill & Broil (followed by a stroll over to Mr. Two) or her Bankok or Thai blend with James’ chicken (try adding a little tomato sauce and coconut milk for a really yummy taste). I’ve found that plain ole scrambled eggs turn into gourmet breakfast just by adding one of her seasonings.
I haven’t even mentioned a fourth of the delights you’ll find at the Market like Nice Cream’s dreamy Creole Cream Cheese ice cream, or real cheesecake from Mauthe’s… Amanda’s fruity popsicles…Susie’s cranberry orange muffins… Norma’s spiced walnuts… And for your cleaning needs, Blue L Essentials has laundry detergent. Lucy also has aluminum free deodorant. The Rose or Gardenia are both fabulous but she has manly fragrances, too. Luminae from Serenity Lane is an amazing face oil blend which includes healing oils like pomegranate, sea buckthorn and kalahari melon (and it feels just as lovely on your skin). You’ll just have to come out and see for yourself.  I can’t wait to find out what’s new this week!
Lots of love,
Charlene LeJeune
Abundant Life Kitchen


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

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This Week at the Covington Farmer’s Market

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

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

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

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

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

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

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

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

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

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

This Week at the Farmer’s Market

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Charlene LeJeune’s newsletter goes out every Tuesday. The Covington Farmer’s Market is held Wednesdays 10 am to 2 pm at the Covington Trailhead, Saturdays 8 am to 12 noon at the 600 Block of Columbia Street (Covington Police Department).

Heck of a Tuesday, friends! I hope you’re all enjoying the glorious sunshine after that downpour this morning. Tomorrow promises a gentle, peaceful atmosphere designed to overcome the hurried pace of the rest of the week. Remember to get your veggies from Mr. Houston and your eggs from Double K and a spoonful of Jerry’s jam will get you over that mid afternoon lull. Kandy’s pho soup is a must when the weather is turning a bit nippy. So make sure you grab some for home while you enjoy your crunchy egg rolls for lunch.

Usher in your Saturday morning with a tasty bag of kettle corn while you enjoy the toe-tappin’ sounds of the Necessary Gentlemen. Brighten up the day with a wonderful cup of coffee and take a stroll around the market! In the demo tent, Janine and Caleb Lagarringue of JSL Creations will sample and sell some of their scrumptious cinnamon buns and maybe even their muffalettas.

Norma Jean is back with a wonderful selection of vegan soups and salads, her newest creation being a Brussels sprout slaw with a lovely vinaigrette. OH! I almost forgot—vegan cilantro pesto. Check out the new “breakfast bar” at Bear Creek Road. Jennifer has filled it with danish, cinnamon rolls, and hash brown pie— simple fare with worlds of flavor! Spring is definitely in the air at Bear Creek with springtime soups and pastel macaroons.

Shamrocks are springing up all over Happy Flour Bakery — tasty shamrock shortbread cookies, that is. Don’t forget about their lovely coffee cakes — cinnamon and lemon poppy! And over at Windfield Farms, there’s a fresh pot of mushroom soup on the stove and yummy muffins everywhere — cranberry, blueberry, chocolate, morning glory — and pimento cheese (totally yummy in burgers).

Boba Tea girls are back with a healthy selection of teas and smoothies. I saw Hibiscus Rose and Taro Milk on the menu and they may even have some of their delightful lemon blondies! Strawberries are still coming — sweet, ripe, delicious. Greens are in — kale, dandelion, green onions, lettuces…. Tomatoes are in — green, brown, orange, yellow, red…

So make your stroll around the market a leisurely one. That way, you won’t miss out on all the wonderful things our vendors have for you. So, when grab your traditional cup of coffee, change it up a little by adding a little music, a couple of squirts of laughter, and a heaping spoonful of good friends and there you have it – the perfect Farmers’ Market day.

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

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

Local Events

This Week at the Covington Farmer’s Market

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

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

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

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

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

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

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

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

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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/

 

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

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

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Well, friends, here it is 2016. I hope all is well with you in this new year. Funny thing, this year looks remarkably similar to last year. We still have great music. We still have great food such as Kandy’s chicken porridge, creamy and delicious, or Jeff’s pulled pork with cheese grits. Grits taste even better when topped with a portion of smoky pork, don’t you think? It will be a bit chilly tomorrow and a bowl of Nanette’s chicken soup will warm you from head to toe and chase away the blues as well (incredible feel good powers there). Hold on to your hats (and tummies), Frankie is baking cherry vanilla chocolate chip cake. I definitely heard some resolutions breaking just then. No worries, a pint or two of fresh strawberries and a pint of raw honey and you’ll be back on track. Hopefully, the feathery ladies have been plenty happy and Mr. Houston will have more yard eggs.

Equipped with a few of her new songs and some old favorites, Michaela Lauer will sing us into the new year on Saturday. So grab your coffee (or one of Amanda’s or Simply Pure’s fresh juices) and visit the vendors while Chomper’s BBQ stokes up the flames on the smoker where his fabulous pulled pork is the star. Try it for yourself — and don’t forget the cole slaw!

At least one of your New Year’s resolutions should be to visit the Farmers’ Market more often….and bring your friends. It’s the perfect place to meet old friends and make new ones. It’s also the perfect place if you’ve made any of those New Year’s resolutions. Who can beat freshly picked veggies for that new plan to eat healthier?

With all the holiday fare available, I was eating far too much. So eating light was on my mind as I was shopping. I thought at first to just make just a very light broth from green onions with maybe a few noodles in there. Well, I’m standing at my table watching my green onions and thinking of that nice broth, and another thought struck. Wouldn’t some carrots go nicely in there?

So I head off in search. John had some wonderful carrots with the tops that would be great. The tops can substitute for parsley if needed but not to worry both John and Nick had fresh parsley. Nick also had carrots — smaller with the tops cropped. He told me they are awesome sautéed in a little butter until just tender. Oh wow! Then I looked over at the kale and voiced the thought that maybe some kale would go well in my soup. So Nick pulls out Tronchuda kale for tasting. This is a rare heirloom variety that is very tender, kinda like baby spinach. It would be terrific in a salad as well (even the stems which were nice and crunchy like celery and not at all tough and chewy).

Polenta tart with Spicy Garlic Tomato, Mozzarella and Herbs Bear Creek Road, LLC

Polenta tart with Spicy Garlic Tomato, Mozzarella and Herbs
Bear Creek Road, LLC

Then over to our newest vendor – the tomato lady – Ann. The problem here is that there is an enormous selection of succulent tomatoes – small cherry tomatoes (yellow, chocolate, and red), larger tomatoes of red, green, and chocolate. Put her on your list to check out. She’s right next to John where you’ll find not only carrots but beets, raddichio, fennel, and radishes. I used the tops of the fennel in my soup. It adds a surprising flavor that doesn’t taste like the bulb at all.

Walking back to my table, I stopped by Emily to get some broth (you know, just to help my soup along). She didn’t have vegetable but she did have duck bone broth. There goes another thought – I really should get my mind under control. (Nah!) Since I had leftover duck (from my son-in-law) plus turkey and chicken, I decided to make turducken soup. Another hit! It didn’t take much…just a healthy portion of chopped onions, parsley, the leftovers and duck broth in the crockpot and Voila! turducken soup! (OK, maybe it took a few hours of simmer time.)

No matter what your New Year’s resolutions, or lack of, this is the place to be. Whether it’s kombucha and cultured veggies or cookies and pies, you can’t go wrong 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 by Charlene LeJeune

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Hi, friends and happy Tuesday! What a gorgeous day Wednesday will bring. So don’t waste it inside. Come and spend your lunchtime with us. Nanette is fixing fall vegetable soup this week and with the cooler temperatures moving in, you’ll want extra. I’m looking forward to that and Kandi’s chicken and shredded cabbage salad. I’ll also pickup some pulled pork. I have an idea to make a pot pie with chopped pork, roasted diced sweet potatoes, and onions. Keep your fingers crossed. I may even put some broccoli in there. Big congrats to Jeff and Kristen who are featured in the November 2nd issue of Covington Town Talk. Check it out!  Covington Town Talk

Last Chance Bluegrass Band plays at the Covington Farmer's Market Saturday

Last Chance Bluegrass Band plays at the Covington Farmer’s Market Saturday

After that, it’s time for dessert. Tea cakes make a wonderful cookie for your 10:00 break (or Elevenses, second breakfast, lunch…) Frankie is baking up some her special peach cobbler just because it’s Wednesday.

Cooler temperatures will usher in our Saturday and the Three Rivers Festival. Chompers BBQ will do the honors in the cooking tent with the Last Change Bluegrass Band in the gazebo.

Lots of veggies at the market these days – cabbage, turnips, beets, bell peppers, hot peppers, kale, lettuce, tat soi, bok choi, carrots, green onions, sweet potatoes, eggplant… after all, we are a Farmers’ Market. But there are a few other things. You’ll find smoked sausage and bacon at the Jubilee Farms table in addition to their green onion, Italian, Cajun, and hot sausage – all made without additives! We have all the fixins’ for merliton stuffing – fresh merliton, green onion, bread (to make bread crumbs), broth, shrimp and seasoning. I’ll bet Jubilee’s green onion sausage would be a nice change to a holiday classic.

Simply Pure Juice has a new juice – Black and Gold lemonade with activated charcoal and also two wellness shots (smaller versions of their larger juices). W1 has green apple, lemon, ginger, turmeric, cayenne – perfect as we enter into the cold and flu season! With that in mind, you should visit Sacred Earth for their Autumn Immune granola bar. The Autumn Immune bar is filled with raw, organic ingredients such as oats, coconut oil, sunflower seed butter, dates, flax seed, reishi and much more. Then arm yourself with Samantha’s elderberry syrup or elderberry glycerin tincture, a natural immune booster and you are ready for the season.

I can never report on everything we have to offer at the market. You’ll have to come and see for yourself. We’ll be here as always, with smiles on and a bountiful harvest. We’d love to see you.

Lots of love,

Charlene LeJeune

Abundant Life Kitchen

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

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

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Hi, friends and happy Tuesday! Are you all ready for Farmers’ Market Day tomorrow? Not sure what the weatherman has in store for us, but I am planning on bright sunshiny skies so we can all enjoy plenty of great music and delicious food such as Nanette’s creamy mushroom and wild rice chowder. Oh, yum!  And of course,  you’ll want to pick up a kit to make that traditional Vietnamese noodle soup – pho – a great accompaniment to any sandwich. Don’t forget dessert because Frankie is whipping up some fantastic treats like baked Brie bites with jam and apple cake with cream cheese icing. Eddie and Mr. Houston will have plenty of fresh veggies. Aren’t Wednesdays wonderful?!

Pot Luck String Band at the Covington Farmer's Market this Saturday

Pot Luck String Band at the Covington Farmer’s Market this Saturday

I almost don’t want to tell you about Saturday because it’s still 3 whole days away!  With the Pot Luck String Band in the gazebo and Ristorante del Porte serving market sweet potatoes with creme fraiche, you wont be counting the days…you’ll be counting the minutes. We are going to have a terrific Saturday morning so grab your coffee and enjoy your shopping and socializing.

Is there anything more comforting than a farmers’ market around the holidays? There! I said the “H” word but get ready because Thanksgiving will be here before you know it. Mauthe’s will start taking orders for their holiday cheese cake. You may as well get one of the “little” ones, you know, for quality control purposes. So, now is the time to get with your favorite vendors to make sure you have all the special treats you want – for parties, for family meals, or just because you didn’t feel like cooking.

Theresa’s Italian usually has a couple or their variety bags each week but they go fast. However, with a little planning and preordering, your cookies are ready and waiting for you even if you get here late! I don’t have to tell you want wonderful artisan breads come from the ovens of Windfield Farms, 7Grain, and Bear Creek Road, do I? Make sure your favorites are available by placing your orders early. That goes double for Angel’s amazing stuffed artichoke – the perfect appetizer.

I’ll let you in on a little secret. Meaux Mustard is planning another super mustard. True enough. Besides the incredible tastes like Honey Mustard (with a bit of local honey), Green (with more than a hint of wasabi), sweet  & savory Blueberry, and a traditional Creole, there will be a new must have in your pantry. But you’ll just have to wait like the rest of us. It’s amazing what a little spoon of Meaux Mustard can do to ordinary chicken salad or even roast chicken for that matter. And what a nice little tangy surprise when you add a bit to your ground meat. No more plain ole hamburgers here.

Speaking of no more plain ole, Andy (Farmhouse Dairy ) has Waygu beef. Yes, the kind you’ve seen on Iron Chef. Well, you don’t have to be an Iron Chef to cook it because it is absolutely wonderful with just a little salt and pepper. But, if you’re like me and can’t leave well enough alone – a spoon of Meaux Mustard or Reed’s Remoulade sauce or any number of Spicy Lady’s seasonings will have you singing Ooo! La! La! It’s a little pricey but occasionally (I don’t want to spoil him) Mr. Wonderful is worth it. Andy doesn’t bring out a lot or special cuts so order ahead!

Oh, the things we have for you! A treat around every booth but you have to be here to enjoy it with us. Don’t be a stranger!

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

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