Editor’s note: The farmers markets vegetable and food product lists are featured every week on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section.
Early fall crops are starting to pop up at the Red Stick Farmers Markets. Mustard greens, radishes, green beans and green onions can be found this Saturday from 8 a.m. to noon along with the end of late-summer crops like squash, okra and melons.
In the cooking demonstration, Jaime Hernandez, of Juban’s Restaurant, and chef Celeste Gill will create a dish using seasonal produce. The cooking demonstration will start at 10 a.m. inside the Main Street Market.
The Thursday Market will open Thursday at Pennington Biomedical Research Center, 6400 Perkins Road. Shoppers should enter off Kenilworth Boulevard, at Irene Drive. 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 downtown farmers market, at the corner of Fifth and Main, Saturday include:
Amato Winery — Native Louisiana wines.
Belle Ecorce — Artisan goat cheeses, yard eggs, free-range duck eggs.
Bocage Honey — Honey.
Boudreaux Gardens —Cut flowers.
Briarhill Farms — Cornish hens, whole chickens, quail, Bloody Mary mix and tomato relish.
Chenier Farm — Okra, honey, mustard greens, farm-fresh eggs.
Delight Thyself — Sweet and savory pies, soups, pork grillades and crawfish pasta sauce.
Dillard Teacakes — Homemade teacakes and sweet potato pie.
Fekete Farm — Jalapeños, cucumbers, okra, squahs, radishes and green onions.
Feliciana’s Best — Dairy products, including milk, cream, butter and eggs.
Feliciana Greenhouses by Jimmy Hadden — Sprouts, lettuces and salad dressings.
Forte Grove — Baguettes, a variety of artisan breads, and cookies.
Frances Chauvin Blue Ribbon Pies — Fruit pies and tarts, sugar-free tarts, quiche and shoe soles.
Glaser Family Farm — Sweet bell peppers, summer squash, zucchini, peppers, basil, okra, mustard greens, green onions and turnips.
Greenhand Nursey — Herbs and fall vegetable seedlings, fruit trees.
Iverstine Family Farm — Eggs, pastured poultry, pre-orders for Thanksgiving turkeys and heirloom pork.
Le Potager — Biscuits, fruit cake, cookies, scones, breads, muffins, soups and ice cream.
Louisiana Shrimp — Anna Maria Shrimp Co. with fresh, wild-caught shrimp and Gulf fish.
Mizell Nursery — Vegetable seedlings and herbs.
Mon Jardin Farm — Green beans, okra, squash and sunflowers.
Morrow Family Farm — Shelled purple hull peas.
Nur’s Kitchen — Cabbage stew, lentil soup, eggplant-stuffed mousakka and pesto.
Outlaw Katfish Kompany — Des Allemands wild-caught catfish, crab meat and alligator sausage.
Papa John’s Family Farm — Lettuce, basil, jams, jellies, pickles, salsa, chow chow and tomato sauces.
Papa Tom Bonnecaze Farm — Stone-ground grits, cornmeal, oatmeal, rice flour, filé and fry mix.
Plantation Pecan — Watermelon, cantaloupe, Asian sun melons, figs, okra, pecans, pecan pie, pralines and pecan candies.
Rocking R Dairy Farm — Goat milk, cheeses, cheddar and curds, goat meat, fat-free Greek yogurt and chocolate milk.
SaySaye’s Village Bakery — Soups, breads, cinnamon rolls and apricot cheese torte.
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, Linda Franzo, of the Passionate Platter, will present a basil bash. Gina Forsyth will play music beginning at 9:30 a.m.
Fresh produce will include tomatoes, shelled peas, eggplant, squash, peppers, potatoes, cucumbers, onions, assorted greens, beets, broccoli, cauliflower, radishes and other seasonal produce.
Seafood, meats, dairy products, eggs, honey, herbs and prepared foods will also be available.
For more information, call (985) 892-1873 or go to http://www.covingtonfarmersmarket.org.
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