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.

Red Stick Farmers Market welcomes back L’Hoste Citrus Farm and their sweet, certified organic satsumas. A variety of fall pumpkins, squashes and greens will be available as well as late summer produce.

In the Fresh from the Market program, chef Charles Wilford of Charles-Jon-Sheaun Fine Cuisine will join host chef Celeste Gill. He will utilize fresh produce from the fall harvest in seasonal recipes for shoppers to sample.

The cooking demonstratio begins at 10 a.m. in the North Street seating area of Main Street Market.

The farmers’ market is held each Saturday from 8 a.m. to noon on Fifth Street between Main and North streets.

On Saturdays, free parking is available for market shoppers in the Galvez Garage, which also serves as the Red Stick Farmers Market rain location.

The Tuesday Market will reopen October 18 from 8 a.m. to noon, weather permitting. The Tuesday Market is located at 8470 Goodwood Blvd in the parking lot of the Unitarian Church.

The Thursday Mid Week Market on Perkins Road operates from 8 a.m. until noon during October with a variety of artisan breads and baked goods, honey, Mediterranean foods, and early fall vegetables.

Red Stick Farmers Market is a producer only Market where shoppers make real connections with the farmers who grow local food.

Louisiana Purchase, credit and debit cards are now accepted at the Red Stick Farmers Market locations.

For information about the farmers’ markets, contact the Big River Economic and Agricultural Development Alliance, which sponsors the farmers’ market, at (225) 267-5060.

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.
  • Belle Ècorce Farm — Goat cheeses, Swedish cheesecake, and chicken and duck eggs.
  • Bocage Honey — Honey and beeswax products.
  • Briarhill Farm — Chicken, quail, Cornish hen, bloody Mary mix, tomato relish and salsa.
  • Cajun Grain — Jasmine brown and white rice, free-range pork meat and grass-fed beef meat.
  • Chenier Farm — Pumpkins, turnips, sweet potatoes and okra.
  • Delight Thyself –– Homemade sweet pies and tarts, and savory pies.
  • Dillard Teacakes — Teacakes and sweet potato pies.
  • Fekete Farm — Sweet potatoes, mustard greens, eggplant and spinach.
  • Feliciana’s Best — Locally produced dairy products.
  • Feliciana Greenhouses by Jimmy Hadden — Lettuces, sprouts and salad dressings.
  • Fletcher Family Farms — Farm preserves, jalapeño strawberry barbecue sauce.
  • Forte Grove Artisan Breads — Artisan breads, including dark rye and French sourdough country bread.
  • Frances Chauvin Blue Ribbon Pies — Fruit pies and tarts.
  • Glaser Family Farm — Pumpkins, mustard greens, green onions and bell peppers.
  • Greenhand Nursery — Lettuce and winter green vegetable plants, herbs and spring vegetable seedlings.
  • Iverstine Family Farm — Farm fresh eggs, pasture raised poultry, pork.
  • L’Hoste Citrus Farm — Organic satsumas.
  • Le Potager — Cheese and garlic biscuits, dark chocolate cake, and fruit scones and tarts.
  • Louisiana shrimp — Evin & Gage with fresh, wild-caught shrimp.
  • Mississippi Natural Products — Fresh and dried shiitake mushrooms and shiitake dust.
  • Mon Jardin Farm — Squash, zucchini, okra, and arugula.
  • Morrow Family Farm — Purple hull peas, crowder peas, eggplant and cucumber.
  • Nur’s Kitchen — Cabbage stew, mousakka, artichoke pie and feta dip.
  • Oakland Organics — Mustards, lettuces, arugula, radishes, turnip greens and Asian cabbage.
  • Outlaw Katfish Kompany — Des Allemands wild-caught catfish and Louisiana seafood.
  • Papa John Family Farm — Lettuce, tomatoes, cherry tomatoes, spinach, basil, bell pepper, jams and jellies.
  • Plantation Pecan — Persimmons, mustard greens, burgundy okra and roasted pecans,
  • Rico Family Farm — Persimmons, mustards, Ichiban eggplant, sweet peppers and sweet potatoes.
  • 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.
  • Yard Bird Farm — Pasture-raised poultry and eggs.

At the Covington Market, vendor and chef J.R. Bardwell will prepare and serve his famous Pasta-Laya.

The Covington Market is open each Saturday, rain or shine, from 8 a.m. to noon on the side lawn of City Hall, 609 N. Columbia St. and Wed. from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire. Call (985) 892-1873 for information or www.covingtonfarmersmarket.org