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.

Inglewood Farm of Alexandria will open a booth at the Saturday market. Fresh From the Market will welcome chefs from the Viking Cooking School at the Capitol Hilton in downtown Baton Rouge. The chefs will demonstrate ways to use locally grown ingredients from the market beginning at 10 a.m. in the North Street seating area of the Main Street Market. Local folk singer Kevin Johnson will provide musical entertainment during the morning outside.

The Thursday Market is open from 8 a.m. to noon at 7248 Perkins Road. The Tuesday Market on Goodwood Boulevard will reopen April 17.

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.

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

Bocage Honey — Honey.

Boudreaux Gardens — Cut flowers including freesias, ranunculus, dianthus and others.

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

Delight Thyself — Sweet and savory pies, chicken and dumplings, gumbo and other soup.

Dillard Teacakes — Homemade teacakes and sweet potato pie.

Fekete Farm — Strawberries, greens, green cabbage, radishes, carrots and new potatoes.

Feliciana Greenhouses by Jimmy Hadden — Sprouts, lettuces and salad dressings.

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

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

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

Glaser Family Farm — Greens, English cucumbers, green onions, squash and tomatoes.

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

Inglewood Farm — Greens, broccoli, cauliflower, scallions, fresh green garlic and daikon.

Iverstine Family Farm — Eggs, poultry, heritage pork.

Le Potager — Cheese and garlic biscuits, fruit cake, cookies, scones and soups.

Louisiana Shrimp — Evin & Gage Shrimp co. with fresh, wild-caught shrimp and Gulf fish.

Mizell Nursery — Vegetable seedlings and herbs.

Mon Jardin Farm — Fava beans, artichokes, beets, carrots and cut flower sweet peas.

Morrow Family Farm — Strawberries.

Nur’s Kitchen — Leeks and quinoa, dips, stews and soups, salads, ghee and tzatziki sauce.

Outlaw Katfish Kompany — Des Allemands wild-caught catfish, crab meat and alligator sausage.

Papa John’s Family Farm — Cucumbers, red and yellow bell peppers, lettuce, tomatoes, jams and jellies.

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

Plantation Pecan — Asparagus, mayhaws, and pecans.

Rico Family Farm — Fava beans, strawberries, cabbage, salsa, tamales and chips.

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

Vicknair Family Farm — Strawberries, broccoli and spinach.

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.

The Most Holy Trinity Catholic Church will sell their recently published cookbooks, “Cooking With Trinity,” and serve samples from the recipes.

Market offerings will include fresh seasonal vegetables, such as greens and broccoli; fruits, like citrus and strawberries; seafood, including crawfish; meats; dairy and eggs; honey; baked goods and other prepared foods.

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