MARKET SPOTLIGHT: Farmers Market Freshness

The Covington Farmers Market harvests a long-standing tradition of freshness and community.

BY POPPY TOOKER

EVERY SATURDAY MORNING, the Covington Farmers Market delivers a delicious dose of family fun in the heart of downtown. Farmers, chefs, musicians and foodies come together to celebrate the bounty that is Louisiana food. Widely considered to be one of the best markets in the state, it is also one of the oldest.

In the 1990s, long before the farm-to-table craze began, Covington Mayor Keith Villere and Downtown Development Director Jan Robert decided a farmers market was the perfect way to bring Covington together on Saturdays. Bo Gallup, a self-described “local nut who loved agriculture,” along with longtime Covingtonian Kay Fallon, volunteered to get the market started. Eventually, Gallup became market director, a position he held for over a decade.

From the very start, Gallup’s vision was clear: The market’s mission was to educate people about fresh, local food while building a strong community of growers and shoppers. Gallup curated a careful mix of fresh produce and prepared foods, conducting regular farm visits to ensure quality.

Several locations were tested before the market found its permanent home on the side lawn of Covington’s City Hall. Local musicians were enlisted to entertain the crowds while local chefs like Chris Kerageorgiou of the former La Provence conducted cooking demonstrations and activities that continue today.

A small non-profit needs many volunteers to successfully operate, which is how today’s director, Jan Biggs, became involved. In 1998, Biggs was required to put in volunteer hours for her Master Gardener’s certification. She volunteered at the market and never left. Quickly, Biggs enticed her sister, Ann McKenzie Mellon, to join her. Mellon found her niche as an onsite promoter. She became the market’s voice, making announcements from the stage about new vendors while encouraging tips for the musicians.

Seasonality remains the market’s greatest hallmark. There’s always something delicious to celebrate—late winter strawberries, early spring lettuces and vine-ripened tomatoes with blueberries, peaches and okra center stage in summer before satsumas’ fall arrival.

Freshly caught shrimp from vendor “Mister Two” and Jubilee Farm’s USDA certified beef, goat and rabbit appear weekly. Delicious baked goods, jams, jellies, rubs and sauces are available year-round. Beekeeper Nick Usner provides honey while Backwater Foie Gras entices shoppers with pâté and other products. Prepared foods include fried chicken and waffle sandwiches, vegan and gluten free offerings and even dog treats.

Rain or shine, the place to be on Saturday mornings is Covington’s Farmers Market.

SATURDAYS NOT YOUR THING?

The Covington Farmers Market operates a second market on Wednesdays, 10 am–2 pm at the Covington Trailhead. covingtonfarmersmarket.net