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.

Advocate staff report

The Red Stick Farmers Market is the perfect place to shop for unique, locally made holiday gifts. Combine local citrus, strawberries, pecans, honey and more for an impressive seasonal gift.

In the “Fresh From the Market” cooking demonstration chef Pat Higgins of The Chimes Restaurant & Bar on Highland Road will join host chef Celeste Gill for a demonstration of holiday menu ideas using local ingredients from the market. The demonstration begins at 10 a.m. in the North Street seating area.

The Tuesday Market is open from 8 a.m. to noon each week, weather permitting, at 8470 Goodwood Blvd. in the parking lot of the Unitarian Church.

The Thursday Market is open from 8 a.m. to noon at 7248 Perkins Road. Louisiana Purchase credit and debit cards are accepted at all three weekly locations of the Red Stick Farmers Market.

Area farmers and artisan food producers scheduled to be at Saturday’s Red Stick Farmers Market in downtown Baton Rouge include:

Amato Louisiana Native Winery — Native Louisiana fruit wines and sausages.

Barrois Citrus Orchard — Louisiana navels, Meyer lemons, grapefruit and satsumas.

Bocage Honey — Honey and beeswax products.

Briarhill Farm — Chicken, quail, Cornish hen, Bloody Mary mix, tomato relish and salsa.

Cajun Grain — Jasmine brown rice, gluten-free rice flour, rice grits, free-range pork and grass-fed beef.

Chenier Farm — Broccoli, cabbage, collards, wax beans, green onions and radishes.

Delight Thyself — Homemade sweet pies and tarts, and savory pies.

Deselles Cane Syrup — Pure cane syrup.

Dillard Teacakes — Teacakes and sweet potato pies.

Fekete Farm — Strawberries, cabbage, broccoli, Swiss chard, bok choy, beets, sweet corn and turnips.

Feliciana’s Best — Dairy products, including milk, cream, butter and eggs.

Fletcher Family Farms — Snap beans, strawberries, zucchini, farm preserves, and sweet fruit breads.

Forte Grove Breads — Artisan breads, including dark rye and French sourdough country bread.

Frances Chauvin Blue Ribbon Pies — Fruit pies and tarts, quiche, shoe soles and sugar-free tarts.

Glaser Family Farm — Broccoli, beets, cabbage, new potatoes, pumpkins and radishes.

Greenhand Nursery — Herbs and fall vegetable seedlings.

Huszar Family Farm — Tomatoes and green onions.

Iverstine Family Farm — Eggs, poultry, heritage pork.

L’Hoste Citrus Farm —Organic satsumas, Meyer lemons, red grapefruit, navel oranges.

Louisiana Shrimp — Lance Nacio with fresh, wild-caught shrimp.

Mississippi Natural Products — Fresh and dried shitake mushrooms.

Mon Jardin Farm — Cauliflower, spinach, green beans, zucchini, okra and baby arugula.

Morrow Family Farm — Pontchatoula strawberries, crowder peas, green beans, red beans.

Nur’s Kitchen — Cabbage stew, moussaka, artichoke pie, feta dip and pickled beets.

Oakland Organics — Chinese cabbage, green gumbo mix, baby collards and kale.

Outlaw Katfish Kompany — Des Allemands wild-caught catfish and Louisiana seafood.

Papa John’s Family Farm — Lettuce, tomatoes, basil plants, jams and jellies.

Papa Tom Bonnecaze — Stone-ground grits, cornmeal, oatmeal, rice flour and corn flour.

Plantation Pecan — Natural pecan halves, cracked pecans, in-shell pecans, roasted pecans.

Rico Family Farm — Broccoli, tomatoes, red potatoes, turnips, collard greens, eggplant, and yellow squash.

Robinson Farms — Louisiana-certified organic radishes, turnips, mustard greens, kale and okra.

Rocking R Dairy Farm — Pasteurized goat milk, Greek-style feta and chèvre cheeses, and beef, goat and pork meat.

SaySaye’s Village Bakery — Soups, breads, cinnamon rolls, savory and sweet tortes and scones.

Vicknair Family Farm — Red beans, cherry tomatoes, mustard greens and lettuce.

Covington Market

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, LA Seafood Bible authors Jerald and Glenda Horst will serve their own recipe of Crab Soup and introduce the newest book in their sereis — LA Seafood Bible: Oysters. All cookbooks in their series will be available for purchase.

Fresh produce includes tomatoes, eggplant, squash, zucchini, cucumbers, peppers, sweet potatoes, green onions, pumpkins, persimmons, oyster mushrooms and shitake mushrooms, collards, mustards, turnips, kale, spinach, arugula and assorted salad greens.

Call (985) 892-1873 for information or go to http://www.covingtonfarmersmarket.org.