Editor’s note: The farmers markets vegetable and food product lists are featured every Thursday on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section.
Late winter produce, including root and cruciferous vegetables, citrus, strawberries and leafy greens, continues to dominate booths at the Red Stick Farmers Market. Both the Saturday and Thursday markets will offer a variety of vegetables, baked goods, honey, pasture-raised meats and plants.
On Saturday, The Recycling Foundation and Baton Rouge Green will visit the Red Stick Farmers Market downtown to answer questions and hand out information about their services. Kids will be able to enjoy a special art activity using recycled materials.
In the weekly Fresh From the Market cooking demonstration, chef Sammy Chenevert of Little Village. The cooking demonstration begins at 10 am in the North Street seating area of Main Street Market.
The Thursday Market is open from 8 a.m. to noon at 7248 Perkins Road.
Louisiana Purchase, credit and debit cards are accepted at both locations of the Red Stick Farmers Market.
Area farmers and artisan food producers scheduled to be at the farmers market from 8 a.m. to noon Saturday include:
Barrois Citrus Orchard — Navel oranges, Meyer lemons, grapefruit, pomelos and blood oranges.
Beard Family Farm — Eggs, oyster mushrooms, jams and jellies.
Bocage Honey — Honey.
Cajun Grain — Jasmine brown rice, gluten-free rice flour, rice grits and grass-fed beef.
Chenier Farm — Beets, cabbage, green onions, red Russian kale, Swiss chard, sweet potatoes, cauliflower, collards, turnips, honey and eggs.
Dillard Teacakes — Homemade teacakes and sweet potato pie.
Fekete Farm — Strawberries, kale, cabbage, Swiss chard, bok choy, beets, turnips, carrots, radishes, green onions, mustard greens, purple onions and spinach.
Forte Grove — Baguettes, sweet potato bread, a variety of artisan breads, and cookies.
Glaser Family Farm — Broccoli, new potatoes, beets, cabbage, Brussels sprouts, cauliflower, collards, green onions, mustard greens, Swiss chard, parsley, spinach, kale, turnips, pumpkins, strawberries and carrots.
Greenhand Nursey — Herbs and winter vegetable seedlings, fruit trees.
Inglewood Farm — Organic vegetables, eggs, pecans.
Iverstine Family Farm — Eggs, poultry, heritage pork.
Louisiana Shrimp — Lance Nacio with fresh, wild-caught shrimp and Gulf fish.
Morrow Family Farm — Strawberries.
Nur’s Kitchen — Cabbage stew, lentil soup, eggplant-stuffed mousakka, artichoke pie, roasted eggplant salad, pickled beets, hummus, stuffed grape leaves, red lentil balls, tabouli, bean salad, spinach pie and pesto.
Outlaw Katfish Kompany — Des Allemands wild-caught catfish, crab meat and alligator sausage.
Papa John’s Family Farm — Red and yellow bell peppers, lettuce, tomatoes, basil, jams and jellies.
Papa Tom Bonnecaze Farm — Stone-ground grits, cornmeal, oatmeal, rice flour, filé and fry mix.
Robinson Farms — Louisiana-certified organic carrots, turnips, mustard greens.
Vicknair Family Farm — Strawberries, heirloom cabbage, lettuce, spinach and broccoli.
The Covington Market is open from 8 a.m. to noon each Saturday on the side lawn of City Hall, 609 N. Columbia St., and from 10 a.m. to 2 p.m. each Wednesday at the Covington Trailhead, 419 N. New Hampshire.
In this week’s cooking demonstration, CJ Gambino’s Catering will serve samples of meatballs, spaghetti and muffuletta’s. Vendors Nanette Schoenewe and Susan Tarasova of Ambrosia Live Food and Beverage will serve samples and preview their detox program for the Lenten season.
Fresh produce will include assorted greens, collards, kale, turnips, spinach, Swiss chard, cabbage, bok choy, beets, radishes, citrus and strawberries.
Dairy and meat selections will include beef, pork, sausage, chicken, quail, milk, cream, Cerole cream cheese and other cheeses, goat’s milk and cheese.
For more information, call (985) 892-1873 or go to http://www.covingtonfarmersmarket.org.
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