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 and early spring vegetables abound at the Red Stick Farmers Market, including heirloom cabbage, strawberries, root vegetables and tender greens. Both the Saturday and Thursday markets will offer a variety of vegetables, baked goods, honey, pasture-raised meats and plants.

Student chefs from the Louisiana Culinary Institute will prepare early spring vegetables from the market with simple recipes for the home cook at the North Street entrance to the Main Street Market. Zydeco music will be provided by local accordion player Mel Chavis.

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:

Amato Winery — Native Louisiana wines.

Barrois Citrus Orchard — Tangerines, tangelos, kumquats, and Meyer lemons.

Beard Family Farm — Eggs, oyster mushrooms, jams and jellies.

Beau Crete — Probiotic drinks.

Bocage Honey — Honey.

Boudreaux Gardens — Cut flowers.

Briarhill Farms — Cornish hens, chickens, quail, Bloody Mary mix and tomato relish.

Cajun Grain — Jasmine brown rice, gluten-free rice flour, rice grits and beef.

Chenier Farm — Beets, cabbage, collards, kale, greens, turnips and green onions.

Delight Thyself — Sweet and savory pies, soup, gumbo and shrimp creole.

Dillard Teacakes — Homemade teacakes and sweet potato pie.

Feliciana Greenhouses by Jimmy Hadden — Sprouts, lettuces, feta tomato salad dressing and blue cheese salad.

Fekete Farm — Strawberries, kale, cabbage, Swiss chard, beets, carrots and spinach.

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

Fletcher Farms — Strawberries, strawberry jam, jalapeño strawberry sauce and breads.

Forte Grove — Traditional French king cake, baguettes, a variety of artisan breads, and cookies.

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

Glaser Family Farm — Salad greens, strawberries, English cucumbers and new potoatoes.

Greenhand Nursey — Herbs and spring vegetable seedlings, fruit trees.

Iverstine Family Farm — Eggs, poultry, heritage pork.

Louisiana Shrimp — Anna Marie Seafood with fresh, wild-caught shrimp and Gulf fish.

Mississippi Natural Products — Fresh and dried shitake mushrooms and grow kits.

Mizell Nursery — Vegetable seedlings and herbs.

Mon Jardin Farm — Turnips, beets, carrots, cabbage, kale, collards and Swiss chard.

Morrow Family Farm — Strawberries.

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 — Cucumbers, bell peppers, lettuce, tomatoes, grape tomatoes, sweet basil, and jams and jellies.

Papa Tom Bonnecaze Farm — Stone-ground grits, cornmeal, oatmeal, rice flour, filé and fry mix.

Plantation Pecan — Pecans, pecan pie, pralines and pecan candies.

Rico Family Farm — Strawberries, green onions, cabbage, salsa, tamales and chips.

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

SaySaye’s Village Bakery — Soups, breads, cinnamon rolls and apricot cheese torte.

Vicknair Family Farm — Green peas, strawberries, cabbage, spinach and lettuce.

Livingston Parish Farmers Market

The Livingston Parish Farmers Market will be open Saturday from 7 a.m. until noon at the New Covenant Baptist Church on Florida Boulevard in Denham Springs.

Vendors will offer fresh, seasonal produce and grain-fed meets, honey, yard eggs, how sauce, pastries and kettle corn.

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, Chef Leslie Guy, of Sorrelli’s Brick Oven, will prepare and serve St. Joseph’s Gravy.

Fresh produce will include assorted greens, collards, kale, turnips, Swiss chard, bok choy, beets, radishes, citrus and strawberries.

For more information, call (985) 892-1873 or go to http://www.covingtonfarmersmarket.org.