Editor’s note: The farmers’ markets vegetable and food product lists are featured every Thursday on The Advocate’s web site, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section.

September is a transition time for local farmers, and offerings at this week’s Red Stick Farmers Market will include late summer and early fall produce. Busy families will find many prepared foods from market food artisans that can make menu planning more convenient for hectic fall schedules.

The weekly Fresh from the Market cooking show will feature local food enthusiast Parker Debenport. He will join host chef Celeste Gill and prepare local foods menu for fall gatherings. The cooking demonstration will begin at 10 a.m. in the North Street seating area of Main Street Market.

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

Amato’s Winery – Native Louisiana wines.

Belle Ècorce Farm — Goat cheeses, fruit spreads and herb-flavored cheese disks.

Bocage Honey — Honey.

Briarhill Farm — Chickens, quail, Cornish hens, bloody Mary mix, tomato relish and pickles.

Cajun Grain — Jasmine brown and white rice, free range pork and beef.

Chenier Family Farm — Okra, cucumbers, figs purple hull peas, and melons.

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

Dillard Teacakes — Teacakes and sweet potato pies.

Fekete Farm — Eggplant, zucchini, bell peppers, mustard greens, squash and cucumbers..

Feliciana Greenhouses by Jimmy Hadden — Lettuces, alfalfa sprouts and salad dressings.

Fletcher Farms — Sweet corn, yellow squash, bell pepper, zucchini and eggplants.

Forte Grove Breads — Artisan breads.

Francis Chauvin — Fruit pies, sugar-free tarts and pastries.

Glaser Produce Farm — Mustard greens, okra, garlic, onions, zucchini, and squash,.

Greenhand Nursery — Vegetable seedlings, tomato plants and herbs.

Iverstine Family Farm — Farm-fresh eggs.

Le Potager — Cheese and garlic biscuits, breads, dark chocolate cake and cookies.

Louisiana Shrimp — Wild-caught shrimp and fish from Lance Nacio.

Morrow Family Farm — Purple hull peas.

Nur’s Kitchen – Cabbage stew, eggplant-stuffed musakka, artichoke pie and feta dip.

Oakland Organic — Basil, cucumbers, eggplant, hot peppers.

Outlaw Katfish Kompany – Wild-caught catfish from Des Allemands.

Papa John’s Family Farm–Lettuce, bell peppers, jams and jellies.

Plantation Pecan — Okra, pears, canteloupes, plums, peaches and squash.

Rico Family Farm — Hot and sweet banana peppers, squash, cucumbers, okra, Ichiban eggplant.

Rocking R Dairy Farm — Grade A pasteurized goat milk, feta cheese, and goat cheese.

SaySaye’s Village Bakery — Tortes, cinnamon rolls, various breads, calzones and soups.

Covington area market

COVINGTON — The Covington Farmers’ Market is open, rain or shine, 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 the weekly cooking demonstration Lola Deux Food Truck will prepare a seasonal specialty from its menu.

Seasonal produce will include peaches and fresh vegetables, as well as meats, baked goods and prepared foods .

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

The Food section listing is limited to food-related participants and is not a complete listing of each vendor’s selections. Many of the markets also have artists and crafts vendors.