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This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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Covington Farmers’ Market weekly newsletter by vendor Charlene LeJeune:

Hope you’re staying dry today, friends! Tomorrow promises to be much better and a trip to the market is the medicine of the day. Unfortunately, Eddie will not be there for the next month or so because he is busy planting a spring crop for us. Don’t quote me on this, but I believe squash and zucchini will be on the table soon. Remember to get your eggs from Kristen and honey from Jerry. Last week he had creamed honey, both plain and cinnamon and perfectly spreadable on your biscuits or toast or pancakes, etc. Joy is bringing back her Salmon Plate from last week and boy, did that look delicious! She’ll also have bread pudding and crunchy boudin balls. Abeer is preparing Ouzi this week but you may want to also grab some green bean Moussaka or Mujadara for later in the week.

From the Covington La Farmer’s Market Facebook page

Kandy is whipping up some of her amazing cream cheese and shrimp rolls — oh, man, those are so good. Her delightful, refreshing salads are always on the menu. Aside from the lovely mushroom or beet & bean burgers Johnny fixes, he also has Chickpea Salad and a Ginger Quinoa Salad to tickle your taste buds. Jerome’s crepes are super! Delicious! And you have a choice of fillings. Treat yourself to a warm sarsaparilla tonic from Mignon. She also serves it cold. See—I told you a trip to the market was good medicine.

You will never guess who is in the gazebo this coming Saturday! Go on, guess. No….no…ok, I’ll tell you — our very own Madeleine from Happy Flour and her sister, Violet! Now, don’t go thinking there won’t be bread ‘cause Patrick is on the job and I hear they are planning a lovely sourdough made with some of Cameron’s black garlic. I just love how our vendors  use each other’s products in their own. Norma Jean has been preparing her vegan wraps with Sam’s Sprouts from quite some time now and Bhakti Farm’s burgers are always topped with them. 

From the Covington La Farmer’s Market Facebook page

Celery has been a main attraction at Northshore Greens. Of course, they also have a wonderful selection of salad greens and herbs. Nick’s store of sweet potatoes doesn’t seem to be dwindling and the carrots he has don’t last in our house. I barely have time to cook them but when I do, the easiest way is to sauté them in Mauthe’s butter with some chopped onions. Soooo good! I see that Vincent (Ken) has some turnips and greens on the table and you may as well take advantage of the citrus. Don’t know how much longer it will be available.

I know you’re all excited to get your gardens started in the weeks ahead as the temperatures start to get milder. Check out Alton’s tables for some herbs to get you started. Before long, he will have veggies galore from which to choose. Make your next stop at Double K; Kristen always has that garden gold manure available. Veggies and herbs love the stuff! Usually that just-getting-back-into-gardening is followed by oh-my-goodness-what-was-I-thinking muscle aches. No worries. Serenity Lane has you covered with Grandpa’s Liniment (this stuff really works!)

From the Covington La Farmer’s Market Facebook page

Althee has lots of delicious fruits—all in jars—and just as tasty as you can want. You’ll also find yummy pies and quick breads on her table. Stacey is the queen of pickled veggies but her real gift is in the combinations she creates. Whether you’re looking for eggs or veggies or milk or honey or bread, there’s lots of goodness to find 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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by vendor Charlene LeJeune:

Happy Mardi Gras, friends! The weather may be a bit nippy today (I think I had a snow flurry or two at my house) but a burst pipe at the Trailhead has unfortunately CLOSED the market for this Wednesday. 

from the Covington La Farmers Market facebook page

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Tomatoes, strawberries, oranges, greens, veggies and fruits of all kinds…that’s what we’re made of. All locally grown and freshly picked for peak freshness. 

It may be too late for king cake but Happy Flour still has their deliciously holiday cranberry walnut sourdough. And their cinnamon raisin swirl bread is fabulous especially with a little butter (Mauthe or Cameron) and/or raw honey. Each week Patrick and Madeleine have a delicious single serve goodie for you to enjoy. 

from the Covington La Farmers Market facebook page

Bear Creek Road’s whole wheat country loaves or kaiser rolls make a terrific addition to any meal, especially soups. Jennifer always has a soup and I believe this week it’s broccoli cheddar. With this weather we’re having, hot soup and warm bread sound perfect! As another option, her focaccia bread can hold its own with any dish you’re serving. Whether you shop at Happy Flour or Bear Creek Road, you are sure to find an amazing accompaniment to your meal. And if you don’t feel like cooking, stop by Tessier Gourmet, for Shrimp & Corn Bisque or Cabbage & White Bean Soup or Chicken Andouille Gumbo. For more vegan soups, you’ll want to check out Norma Jean’s menu.

Raw honey from Blood River is a fantastic boost to your immune system when dealing with the cold and flu season. Combine that with a dose of Naturally Well’s elderberry syrup—well, that’s like having a sword and shield to fight off the nasties. But don’t discount the power of good food, freshly picked veggies, yard eggs, mushrooms, fermented foods, they are all keys to better health and better health means fewer doctor visits. 

from the Covington La Farmers Market facebook page: Two Saturdays ago was Mr. Houston’s last Saturday market with us. He has officially retired from the Covington Farmer’s Market. He was such a huge produce staple at our market and was a loyal vendor for as long as we can remember. He will be greatly missed! Please join us in wishing him all the best in his retirement!

Our Covington Farmers’s Market is a treasure trove of goodness. Whether you’re searching for veggies or fruits or eggs or breads or pasture raised meats and dairy products, we have it. You just have to be here to enjoy the benefits. Surely, you weren’t planning to sleep in?! 

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

Farmers Market Recipe: Stuffed Cabbage Rolls

Published by:

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

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

Benefits of Eating Cabbage

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

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

Stuffed Cabbage Rolls

Ingredients:

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

Cooking Instructions:

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

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Another beautiful Tuesday, friends, and just in time ‘cause I was hoping’ for a Wednesday! Wednesday means lively music and great food! Bhakti Farms has a delightful new sandwich. It’s chock full of veggies —carrots, Sam’s Sprouts (cause they’re the best) avocado, veganaise, and Johnny’s secret sauce on Dave’s killer bread! Plus they also serve a hot chai masala made with chai tea, and homemade cashew/coconut milk. Divine! Or try one of their new salads like the chickpea salad —a fabulous blend of chickpeas, tomatoes, red onion, parsley, and seasonings.

from the Covington La Farmers Market FB page

Oooh! It’s chilly enough to enjoy Kandy’s fantastic pho. Her special broth is delicious all on its own, but when you add the herbs, noodles, mung beans, and chicken, it becomes a warming, soothing, dare I say healing (at least to the soul) meal. Spinach pies or chicken rolls? No matter, Abeer is making both and I’ll venture to say that dipping them into her hummus or tsatziki would only add to the flavor. Try one of Mignon’s “chics”, a different type of “coffee” made with mushrooms and roasted chicory roots. Delish! Welcome to Wednesday, Eddie! He will be bringing us wonderful veggies in season –  mustard, kale, lettuces, green onions, and more. And, of course, Wednesday wouldn’t be complete without Double K eggs and Jerry’s raw honey (he even has organic honey). Maybe he even has some satsumas left!

Mike Artel will delight us with his special brand of melodies this Saturday morning as our market gets into full swing. What a wonderful way to enliven your stroll around the market! Start off with a hot coffee from the pavilion. Then head on over to Meme’s for a mouth-watering veggie pancake. Then, off on your journey to secure the best, freshly picked veggies. After all, that’s why you come to the Covington Farmers’ Market, right?  You’ll find chard, sweet potatoes, arugula, mustard, daikon radish, turmeric, green onion, cauliflower, broccoli, kale, sprouts, tomatoes, and more at our produce stalls. By the way, Tomato Ann has used some of her tomatoes to prepare a lovely, non-dairy, tomato-basil soup that she will have each week. Yum!

But we are more than veggies and fresh eggs and artisan breads. You’ll find some lovely prepared foods as well. Tessier Gourmet is well known for her Eggplant Parmesan, Chicken Andouille Gumbo, Spinach Artichoke Dip, tamales, and much more. And where would you go for creamy delicious quiche on Saturday but to Norma Jean? Her seasonal soups are also a big favorite and you should not forget about the brownies! Huge and chocolatey! Bhakti Farms is another place to be for vegetarian deliciosity, from their famous black bean and beet burger to their newest ginger quinoa salad, you will be wowed!

from the Covington La Farmers Market FB page

Specialties are our specialty! Stacy has the most creative mix of  pickled veggies — Garlic & Thyme Mushrooms, Spicy Asparagus, Lemony Cauliflower. Fruits of all sorts can be found in the jelly jars at both Althee’s and Stacy’s tables. Cameron is well known for tempeh and black garlic. Recently, he has been delving into the realm of cultured butters. In addition to a traditional cultured butter, Cameron has also developed a black garlic version and Korean Gochujang (no way I’m trying to pronounce that but it rolls off his tongue with ease). Lucy is back and so are her fabulous shampoo bars and deodorants. With fragrances like Lavender Lemongrass and Rosemary Peppermint, Plumeria, Honeysuckle, you’ll never small better! When you think of skin care, your thoughts naturally turn to Serenity Lane where Gerard & Judy have developed a fabulous line of skin and hair products. You’ll also find specialty essential oil blends.

James is adding mushroom powder to his table which is great for boosting the flavor of cream sauces, scrambled eggs, and stir fry. Pralines? Yep, Rose makes the best. Cookies? Fabulously decorated sugar cookies from Mauricio and peanut butter or ginger cookies (not as flamboyantly decorated but just as tasty) and ginger or chocolate vegan divinity.  Deeevine!

Oh the delights of the Covington Farmers’ Market! Lots of delicious each week — citrus fruits, strawberries, raw honey, or chicken jerky for your precious 4 legged pals. Yep, you’ll find it all here; the catch is that you have to be here to get the full benefit. See ya!

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Chilly days, my friends, chilly days! But, good news! Wednesday is almost here! Eggs, eggs, eggs! Don’t forget your eggs from Double K. Bhakti Farms’ beet and bean burger will chase the cold from your bones. It must be Johnny’s special sauce that’s so warming. Joy has empanadas for a special lunchtime treat. And, bread pudding!! You can also get some of  Joy’s grab N Goes to keep warm during the week. Of course, you may want to warm up with Jerome’s delicious sweet potato and carrot soup and a slice of his Quiche Lorraine would make a lovely breakfast treat. Make sure you get your honey from Jerry and he may even have some scrumptious blueberry spread as well.

Saturday will breeze in with January crispness. Good place to start is the coffee pavilion for some hot coffee to warm up. Zac Maris will set up in the gazebo to lend special melodies to the breezes. Stop by Meme’s for one of her legendary vegetable pancakes.

Tomato Ann is back and she has lots of beautiful tomatoes. She also has citrus — grapefruit, oranges, and satsumas. Eddie’s showing off some gorgeous cabbages, lettuces, broccoli, cheddar cheese cauliflower, green onions, and more. Northshore Greens’ lineup of Asian greens, lettuces, and herbs are wonderful. Well known for fabulous sweet potatoes (ya gotta try the purple ones), Nick also has rich, raw honey, persimmons, baby carrots, kale, and more. You’ll also find great veggies keeping company with the sprouts on Sam’s tables.  

I found a delightful recipe for mushroom pork chops. First place to start is Jubilee Farms—you will need pork chops (4) for this recipe. You’ll also need mushrooms, so your next stop is James—shiitakes or chestnut mushrooms will work well. The recipe calls for chicken broth but James’ mushroom broth or Jubilee’s beef broth are great substitutions. It makes a wonderful gravy that is perfect over mashed potatoes or steamed broccoli or cauliflower (Eddie, Ken, Faust Farms). This recipe may be just as tasty using chicken and I believe Credo Farms will be there this Saturday.

For more breakfast options, check out the delicious chicken waffle sandwich created by Jennifer at Bear Creek Road. And there’s more goodness on her table with the introduction of a Cookie Butter Pain D’Epi and the return of her Kaiser Roll. AND, she has KING CAKES both traditional and Galette des Rois time! YUM! Dark Chocolate Sea Salt Cookies and a Sourdough with spelt, flax seed and honey are headlining at Happy Flour. WOW! So much goodness in such a small space! Norma Jean’s carrot bread is a favorite and remember she has lovely vegan soups, different ones each week.

Did you remember your eggs? How about milk? Yogurt? Shrimp? Bread? A trip to your Covington Farmers’ Market is always a pleasure! Come join us for a smorgasbord of delights. 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

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

Mushroom Pork Chops

1½ teaspoon Kosher Salt 
1 teaspoon Garlic Powder 
½ teaspoon Onion Powder
¼ tsp Black Pepper 
2 tbsp oil of choice
2 tbsp Butter
2 – 2 ½ lbs Thick Pork Chops (4) 
12 oz Shiitake or Chestnut Mushrooms sliced
2 tbsp Flour
1½ cup Chicken Broth 
1 tsp Worcestershire Sauce

  • Add the salt, garlic powder, onion powder and black pepper to a small bowl. Mix the seasonings to combine well. Reserve 1 teaspoon of the seasoning mix for the mushroom sauce.
  • Season the pork chops on both sides with the remaining prepared seasoning mix.
  • Slice the mushrooms; don’t slice them too thin so that they hold up during cooking.
  • Heat the oil in a large deep skillet over medium-high heat. When the oil is hot – but not smoking, add the pork chops. Cook the chops for 5 minutes, per side until they are golden and the internal temperature is at least 145°F at its thickest part.
  • Remove the skillet from the heat and lower the temperature to medium-low. Place the pork chops on a plate and keep them warm by tenting with foil and/or place them in the microwave or oven. They will stay warm away from drafts.
  • DON’T wash that skillet! Place it back over medium-low heat and add the butter. When the butter is melted and foamy add the mushrooms and the reserved teaspoon of seasoning mix. Cook the mushrooms gently for 3 minutes or so, stirring frequently.
  • Add the flour to the mushrooms, stir to combine well and cook for 1 minute, stirring frequently.
  • Raise the heat to medium and add the chicken, beef, or mushroom broth and Worcestershire sauce, scrapping the bottom of the skillet gently as you stir. When the sauce starts simmering, lower the heat to low, cover and continue cooking the mushrooms at a gentle simmer for 5-7 minutes, stirring occasionally. Add salt to taste, if needed.
This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

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

Published by:

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: Garlic Mashed Sweet Potato & Turnips

Published by:

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

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

Nutritional Facts about Turnips

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

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

Learn about the nutritional benefits of sweet potatoes here:

Garlic Mashed Sweet Potatoes and Turnips

Ingredients:

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

Cooking Instructions:

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

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Almost happy Wednesday, friends. That’s right! Wednesday is just a ring ting tingle away and we’d be pleased to have you join us for lunch. Abeer is planning to have Ouzi, that scrumptious pastry filled with rice, ground beef, peas, carrots, almonds and pine nuts — and baklava! Fabulous pho is on Kandy’s table and that will warm your insides and have you feeling all jovial inside. And then, there’s her chicken porridge. Yep, I feeling real perky already! Chili is on Joy’s menu for tomorrow and she’ll have steamed broccoli and bread pudding to enjoy with that. 

A jar of raw clover honey, fresh from Jerry’s bees will make a wonderful teacher’s gift, unless of course your child’s teacher is a computer — then you’re off the hook. Just enjoy that honey yourself.  Can’t go wrong with a mushroom burger from Bhakti Farms. Johnny just makes it amazing. Jerome will have his creamy quiches tomorrow. I usually opt for the Quiche Lorraine since I’m not a big fan of spinach. I bring it home usually for lunch on Thursday and it heats up beautifully. Remember your eggs from Double K; those little hens are working hard to fulfill the demand. Mr. Houston had carrots on Saturday. They are so delicious sprinkled with some chopped green onion and then roasted in a little butter.

Here comes Saturday. Here comes Saturday Right down “Farmers’ Market Lane.” We’re gonna bring you lot-sa goodness starting from the gazebo. Okay so that really doesn’t rhyme but with Chris Talley and the Three Rivers Cooperative dashing out tunes, it will still be a merry day! So grab your coffee from the pavilion, give Kayleigh a big smile, and see what the market has to offer. 

So by now you’ve got all your Christmas shopping done, right? NO??!! Well, then stop by Serenity Lane. Judy and Gerard have fantastic skin care products plus they have brought back their Cleopatra’s Spa Treatment set, luxurious bath salts, and the Tub Teas, especially for gift giving. Their lip balms, hand and foot creams, make fabulous stocking stuffers. Credo Farms’ elegant handmade soaps are beautifully wrapped for gift giving. Remember, she’ll have chicken, too, and a marvelous Mineral Seasoning made with kelp, oregano, thyme, basil and several other spices.

A gift of golden raw honey from Blood River Honey or Nick is always much appreciated. Barbara’s gorgeous monkey pine wreaths make a fabulous gift (even for yourself) and while you’re there, indulge in a bag of whoppin’ fat pecans. (Psst, they make a nice gift, too.) 

Can you imagine how delighted you would be to receive Happy Flour’s shortbread cookies from Madeleine and Patrick? It’s a gift that’s sure to make you teacher’s pet or mommy’s favorite. Jennifer is making Stollen for the holiday season. It’s a delicious holiday bread made with raisins, candied orange & lemon peel, and tasty spices. She has even created gift boxes with Christmas cookies and cocoa bombs! You’ll be a friend for life after giving a package of 3 J’s jerky. They have a delicious assortment of flavors. You won’t need to bribe your four legged friends to love you, but why not treat them to a package of Tiger Bait jerky (not recommended for human consumption)?

We’ll have more than just fabulous gifts; we’ll have fabulous foods. Gorgeous fresh fruits and veggies in every corner of our market — greens, salad mixes, eggplant, cabbage, broccoli, cauliflower, and carrots, strawberries, oranges, satsumas, grapefruit and mushrooms. James even has satsuma juice! Jubilee Farms will have their wonderful sausages, including a smoked chorizo. Kefir, kombucha, sauerkraut, and more will be on Nancy’s table. There will be delightful goat cheese blends at Huckleberry Fred’s. Eggs available at Double K and Jubilee Farms. We’re just jam-packed with great gift ideas…great food…great music…great people – yourself included! Join us; it wouldn’t be the same without you!

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

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Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

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

sweet potatoes and daikon radishes from Sam Sprouts

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

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

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

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

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

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

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Happy Thanksgiving, friends! Well, it seems many of our market vendors are taking advantage of the holiday to enjoy with family. However, Mr. Houston is usually there and he has green onions, turnips, and greens. Kristen will also be there, and a good thing, too. You can’t make potato salad or deviled eggs without eggs! Mignon will also be there and she has created a fabulous Rose Pomegranate Jun. She will also have her 7 flower herbal tonic. Gotta try it. I hope you all have a very blessed and healthy Thanksgiving!

With the Christmas season officially kicked off,  join us as lively tunes Joe Barbara go dashing from the gazebo. Stop by the pavilion and say hi to Kayleigh and grab a steamy cup of coffee or tea provided by Coffee Rani. 

Stacey is canning those amazing pickled veggie combinations; Althee makes some delicious single -serve pies and quick breads. What more could you ask for? Jams and jellies, of course, for which both ladies are famous!

Don’t forget your greens! There’s nothing that sassies up a good turkey sausage gumbo more than chopped greens. Northshore Greens will have some lovely stir fry bunches (great for gumbos and soups as well). Becky also promises lots of herbs—rosemary, thyme, parsley, savory, bronze fennel.

Have we got the veggies for you!! Kale, Swiss chard, collards, cauliflower, broccoli, cherry tomatoes…..and strawberries! Persimmons are still popular over at Nick’s and he has bags of satsumas as well. And the sweet potatoes!!! I decided to try the purple fleshed ones and they are spectacular …but then so are the others. Buttercrunch, romaine and salad bowl (unless the deer get ‘em first) lettuces, that’s what you’ll find on Eddie’s table, plus cabbages, green onion, radishes, and a couple of varieties of kale. Ken (or rather his grandson) is back with navels, satsumas, and grapefruit. Amanda has taken advantage of the seasonal fruit with juice blends like Satsuma Orange, Ginger Lemonade, and a delightful Strawberry, Pineapple, Orange. What a way to get your Vitamin C! Baby kale, baby arugula, and daikon radishes fill Sam’s table. No worries, he still has sprouts.

Nick has eggplant and Mr. Two has shrimp —sounds like the start of a fabulous casserole. Huckleberry Fred’s will be there and their goat cheese blends are amazing. Delicious, spreadable, creamy—OK, don’t forget the bread. Our artisan bakers have the perfect choice for you. If you’re not fond of goat cheese (or even if you are), you’ll surely want to check into Vincent’s skordalia. It makes a super garlic bread, especially when you sprinkle chopped herbs on top. Just ask Vincent for a taste and you’ll see what I mean. While you’re over there, ask about Tessier Gourmet’s soups. There was a luscious Tomato Basil and a Vegetarian Chili last week. Even more reason for bread with goat cheese, skordalia, or simply butter (Mauthe’s). 

The Covington Farmers’ Market is a great place to be on a Saturday morning, especially after a holiday. There’s so much more than I can report in one little newsletter. Set your alarm for delicious and we’ll 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

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

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Does a day get any better that this, friends? Well, yes, it could be Wednesday and time for a fabulous lunch at the market! Still a bit of chill in the air and a perfect day to bring home Pho from Kandy. All those spices and veggies and chicken in a delightful broth. But wait! You certainly don’t want to forget the chicken porridge—breakfast, lunch, dinner. Oh yes! If it’s soup you’re in the mood for, Joy has a few choices that will knock your socks off! She will also be serving baked trout this week!! A Bhakti Bowl from Johnny will certainly hit the spot — so tasty. It heats up nicely, too, just in case you want to stock up for the week. A choice of quiches from Jerome — spinach and goat cheese or Quiche Lorraine— Oh my goodness, what a lovely day it will be! 

Mr. Houston’s garden is blooomin’ and he has turnips and green onions, and greens (mustard I think). But any greens are delicious, sautéed with some chopped green onions. Then scramble a Double K egg or two and pour ‘em in and cook til done. Now that’s a breakfast! Of course you’ll need some of Jerry’s blueberry jam for your biscuits and don’t forget the satsumas. Abeer is making magic with her super hummus and grape leaves. I always bundle these two together ‘cause I love to dip my grape leaves into the hummus. Hmmm. I’ll bet her meat pies would be especially tasty dipped into some of her creamy tzatziki! Mignon will have more of her Sarsaparilla Tonic this week; great to get that immune system boosted.

The Lucky Dogs will be tuning up in the gazebo this Saturday, so NO SLEEPING IN! Shout out a loud “Mornin’ Ed!” since he is part of the band and a hearty, “Howdy, Jose!” since this duo had been tag-team serving (pre-Covid) in the pavilion forever.   

Norma has her terrific soups that you’ve come to know and love plus she always has her amazing breakfast quiches. Now you know that our fabulous bakers (Happy Flour and Bear Creek Road) have a fantastic variety of breads. This is important since bread pairs so wonderfully with lots of meals — soups, stews, a dish of Tessier Gourmet’s incredible Eggplant Parmesan or Chicken Andouille Gumbo. It’s also really tasty just spread with one of Althee or Stacey perfect jams and jellies drizzled with Blood River raw honey or toasted with scordalia from Vincent & Mauricio. 

The veggies are pouring in; the greens they are a-comin’! Natalie boasts broccoli and Brussels sprouts. Sam has baby kale (so nice to chop up and add to any soup, especially if it came from a can.) Nick has his awesome sweet potatoes. I wait for them every fall; they are so flavorful. Gourmet salad mix, Bibb lettuce and fragrant herbs (sage, thyme, rosemary, winter savory, bronzing fennel, parsley, cilantro, and dill) from Northshore Greens, all ready for your holiday cooking. Mr. Houston has turnips, green onions, mustard greens and more. Mushrooms —sautéed, or sliced —they’re a holiday treat and James has such a magnificent selection. Mushrooms are not only delicious but offer extraordinary health benefits plus they make a tasty substitute for meat.

Make sure you have your shopping list in order for Thanksgiving. A lovely pork or beef roast or leg of lamb from Jubilee Farms is a nice change of pace from traditional turkey. Duck breast and/or thighs from Ross is certainly a wonderful way to go. I’m not sure but if you talk to him, you may be able to pre-order a whole duck. Remember to pick up your shrimp from Mr. Two (can’t make stuffed merliton or eggplant without). Goat cheese from Huckleberry Fred’s (just because it spreads so nicely on bread, melts so nicely in casseroles, and just plain tastes delicious!)

Remember your eggs, butter, milk, and cream (can’t make cakes and pies without). Of course, if you pre-order pies from Jennifer or Althee or Tessier Gourmet or Mauthe’s (I hope I’m not forgetting someone), you won’t have to do anything but pick it up. So you really don’t want to sleep in. Can’t get this in the grocery!

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

Happy Tuesday, my friends! Looks like a gorgeous day tomorrow, the kind of day that just says, “Hey, let’s grab lunch at the Covington Farmers’ Market!”  And you say, “Yeah, I’ve been wanting to try Johnny’s Bhakti Burger, you know, the beet and bean one, piled high with avocado, sprouts, and Johnny’s special sauce.”  “Well, Kandy does have that fabulous pho—breast meat chicken, simmered with healing spices (star anise, coriander, cinnamon, peppercorns and cloves) —and that’s just the broth!”  Just thinking of it makes the day brighter. 

Wednesday brings more of Joy’s amazing TAMALES! Plus she’s bringing Grab N Go meals—shrimp & cauliflower soup, chicken & sausage or seafood gumbo, Oysters Rockefeller! Tomato tart— how delicious—that’s what Jerome has for us and he is making apricot cake. mmmm mmmm! Hummus, stuffed grape leaves, tzatziki, and baklava, that’s what Mediterranean is made of and Abeer makes it delicious. Corey’s back and his pulled pork sandwiches, cole slaw, and smoked chicken are certainly worth the wait!

It’s satsuma season and Jerry has some sweet ones for us. Just the thing for an extra burst of vitamin C. Maybe Mr. Houston’s will have some green onions, great for adding your Double K eggs or sautéed greens or a sandwich.Which reminds me, don’t forget your Double K eggs! Mignon will be there with healthful beverages and tonics (Coco Ginger Kombucha and Abita Chics Seasonal shakeups with Maple Syrup (Adaptogenic Roast Immune Booster). Cinnamon sugar coated nuts from Nut N Better, like pecans, cashews, peanuts, etc. are a delicious treat to take back to work with you. Stick ‘em in your drawer so Bob in Accounting doesn’t come by and snag some.

Come Saturday Morning, and with it the Three Rivers Festival. Mr. Funny Money’s lively music will drift from the gazebo to get this party started! 

 You’ll find lots of nutritional support at your Covington Farmers’ Market. Take Succotash Ferments, for example. Nancy makes a mean kombucha with seasonal fruits and, with satsumas on the tree, she has a satsuma fennel kombucha. Add an extra punch to that apple a day with Samantha’s elderberry syrup from Naturally Well. Don’t forget Amanda and her fabulous juices. The mango juice is especially nice. Aminta’s microgreens are a very tasty way to add goodness to your diet. Sprinkled on salads (naturally), or sprinkled on anything…hamburger (you did get your ground meat from Jubilee, right?), soup (Norma Jean or Jennifer), eggs (Double K, Jubilee), Uh huh! 

Backwater Ducks’ Ross has really outdone himself; this week he’s added duck salami to the mix. What will that boy come up with next? It’s sure to be great! Lovely mushrooms from James just screaming to be added to salads or sautéed and served over grilled Jubilee pork chops or fried/grilled shrimp from Mr. Two. They have the product; you’ll have to do the cooking. 

Sourdough and Brioche rolls, black pepper biscuits, wonderful breads from Bear Creek Road and perfect for enjoying with your favorite soup (from Jennifer or Norma Jean), chicken stew, or just because you wanted to spread your Mauthe’s butter on something good. Jennifer also has pasta sauce that would easily turn into a pizza sauce to spread over Jim’s Low Carb cauliflower pizza crust. Really tasty crust which makes a good sandwich “bread” as well. Speaking of something good, 3 J’s Jerky has bacon jerky!! Can you imagine the flavor?? Gotta get in on the Cruffin craze that Happy Flour has fueled with their latest creation. If you haven’t heard, it’s a croissant, shaped like a muffin and filled with a stupendous almond vanilla cream. 

I’ll remind you again, friends, since the days are flying by faster than a child with a swiped cookie … the holidays are not far off. So now would be the time to talk to your favorite vendors and get your holiday orders in. Althee pies and quick breads, Happy Flour sourdough breads, Bear Creek Road’s amazing pies. Mauricio’s vegan divinity (ginger is my fave but he makes a divine chocolate as well), Rose’s pralines, Stacey’s pickled veggies, Mauthe’s cheese cake…You can’t possibly be thinking of sleeping in??!!

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Farmers Market Recipes

This Week at the Farmers’ Market by Charlene LeJeune

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Covington Farmers’ Market weekly newsletter by Charlene LeJeune:

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

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

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

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

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

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

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

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers’ Market by Charlene LeJeune

Published by:

Covington Farmers’ Market newsletter by Charlene LeJeune:

Happy Flour Bakery at the Covington Farmers Market

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

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

Faust Farms is back!

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

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

Screaming Oaks Mushroom Farm

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Local Events This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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Covington Farmer’s Market newsletter by Charlene LeJeune:

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

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

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

Sam Sprout’s white turmeric

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

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

Lucy’s famous deodorants are back at the market!

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

This Week at the Farmer's Market

This Week at the Farmers Market by Charlene LeJeune

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Covington Farmer’s Market weekly newsletter by Charlene LeJeune:

Welcome Tuesday and welcome to you, friends! Looks like we dodged another one. Please keep our neighbors across the state in your prayers; our luck means they caught the brunt. Fortunately, fair winds and blue skies are planned for this week so let’s get out and enjoy!

Those fair winds have  blown a smorgasbord of goodies onto Joy’s table — beef & bean burrrr-itos or boudin, bread pudding… uh huh! Kandy’s beautiful shrimp and shredded cabbage salad is as refreshing as the day, especially with a glass of jasmine tea. Abeer’s delicious spinach or meat pies go great with a side of tzatziki or hummus. The hens at Double K Farms have been enjoying the weather which means you can enjoy the results!

Now over at Driskell’s, there’s Frito Pie (yes, it’s as good as it sounds) or a brisket sandwich with brisket chili. All things quiche are happening over at Jerome’s table — 3 different kinds plus Madeleines (so good!) A cone of cinnamon sugar nut (pecans, walnuts, cashews) from Nutt N Better will see you through the afternoon. Don’t forget to check out the selection of soup and baking mixes from Henderson Hearth. Johnny makes a fantastic veggie Bhakti Bowl. Do yourself a favor and pick up a bag of his tasty Bhakti Balls as well. You’ll want those for when the cinnamon sugar nuts are gone! And, of course, our fabulous Farmers’ Market band will be tossing out lively tunes from the gazebo. 

The toe-tapping, fun-loving, just plain great music of Vintage Jazz will fill the gazebo as we drift into Saturday. Is that a bit of fall I feel in the air? Stupendous! So grab your coffee from the pavilion, say “Hey!” to Kayleigh and get yourself one of Jennifer’s breakfast sandwiches or an apple turnover from Patrick & Madeleine, or a creamy slice of Norma’s quiche to enjoy while you shop. It’s gonna be a great day at the market! 

It was so nice to see green on the produce tables this past week. I can’t wait for more. Aminta’s microgreens are a good choice to fill the gap and are great on a sandwich. James has been having a smorgasbord of fresh mushrooms each week. You’ll be delighted and amazed at the variety.   

Jubilee Farms is the place to go for your meats. I’ll admit I’m partial to the Cajun & Italian sausages they have but you really can’t beat their pork chops. Over the months, I’ve met many people who also enjoy their meats. I’ve heard recipes using the ground pork, chorizo, and lamb. I wish I could remember some of those recipes. For shrimp, no one beats Mr. Two for quality and price!

Norma’s soups are back (not sure they were ever gone) and she has some wonderful selections like her curried coconut cauliflower. That sounds fabulous especially with a slice of sourdough from Happy Flour or Bear Creek Road or even a toasted slice of cauliflower crust from  Jim’s Low-Carb. 

Greg Miller may have a few gorgeous pumpkins left but he says he will definitely have persimmons. Nick also has some lovely persimmons along with beautiful heirloom eggplant and arugula. You’ll find sprouts and arugula at Sam’s table and next week, he will have turmeric. Sorry about last week’s message. It was turmeric and not ginger that Sam has.

Make your way around to Succotash Ferments where Nancy has a nutritious selection of healthy beverages such as kombucha, kefir, and golden milk. Don’t worry, she has fabulous raw krauts and kimchi. If you just turn around, you’ll find Naturally Well’s Elderberry Syrup — get your immune boost before the cold gets here! You won’t even be thinking healthy when you enjoy one of Amanda;s fruity popsicles. 

Bhakti Farms can cook you up a delicious Bhakti Bowl or one of his amazing beet & bean burgers. Amazing! Epic! Exnihilo Farms will be there with rabbit meat and some wonderful moringa tea. Of course we have your staples — Mauthe’s milk, yogurt, butter. Huckleberry Fred’s lovely goat cheese blends, milk too. Eggs from Double K. Raw honey from Blood River—exquisitely sweet! Culinary masterpieces at Tessier Gourmet — Eggplant Parmesan, Sweet & Spicy Cole Slaw or Roasted Beet & Citrus, Spinach Artichoke Dip. Along with incredible cookies, Vincent & Mauricio also fix a spread called skordalia. This is a unique spread made with oil and garlic and makes just the most fabulous garlic bread ever!

Well, there really are lots of marvelous things at our Covington Farmers’ Market. Trick is not to sleep in or you will 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

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!

Farmers Market Recipes 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:

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

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

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

James Corbett Farms at the Covington Farmers Market

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

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

Happy Flour Bakery has t-shirts!

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

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

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

Lots of love, 
Charlene LeJeune
Abundant Life Kitchen

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

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

Pumpkin Alfredo

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

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

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

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

This Week at the Farmer's Market

This Week at the Farmer’s Market by Charlene LeJeune

Published by:

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

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

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

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

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

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

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

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

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

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

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

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

Lots of love,
Charlene LeJeune
Abundant Life Kitchen

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

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