Valarie Russell on November 11th, 2014

give thanksThis Saturday, we will once again be located under the pavilion at the corner of Bank & Market Streets from 10-noon for your shopping pleasure. There should be a few other vendors there as well; Shealy Farms with their local honey and Grass Corp. with their fresh milk products and possibly even others.

This Saturday will be more than just an “Egg Drop”… we will have a mini-market.  We have been holding back a bit for this Saturday for your Thanksgiving dinner purchases.  We will have cabbage, onions, radishes, acorn, spaghetti, butternut/squashkin, and buttercup squash, turnips, potatoes, sweet potatoes, kale, spinach, mixed baby lettuce, Swiss chard and a few apples.  We will also have lots of fresh SAGE.

At the conclusion of this market the remainder of our produce will be donated to various local organizations for their holiday meals, excluding greens which Kenny will continue to try and baby thru as much of the winter as possible.

Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we sell out early… so be sure to come early or pre-order to make sure you get the items you need.

Just a reminder we still have our home preserved items available for pre-order… home-made jams ~ several varieties, salsa ~ three (3) varieties, pickles, pickled beets, dilly beans, pickled okra, “Cowboy Candy” aka jalapeno relish, candied jalapenos, zucchini relish, pasta sauce, chili base, and apple pie filling.  E-mail me for any additional information ~ val@russellveggies.com

Thanks for your patronage and hope to see you there,

Val & Kenny

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Valarie Russell on November 11th, 2014

St. Marrten 2014 (6)While vacationing last week I discovered that the National Dish of Saint Maarten on the French side is Callaloo Soup (Caribbean Greens). It’s made with pork cubes, chicken stock, okra, hot pepper (habanero or Scotch Bonnet are typically used), onion, callaloo leaves (spinach like, so I used spinach) and other ingredients. This soup is really delicious and a great way to use up some of the okra I froze from this summer.

2 pounds fresh kale

1/2 pound fresh spinach

12 okra pods

1/4 pound salt pork, cut into thin strips

1/2 pound fresh lean pork, cubed

2 onions, thinly sliced

Freshly ground black pepper to taste

1 hot pepper, seeds removed, sliced

1 tablespoon chopped fresh thyme

6 cups chicken stock

Pull all stems from kale and spinach. Discard stems and roughly chop the leaves. Wash leaves thoroughly. Rough chop the kale. Place salt port in a large, heavy soup kettle and sauté over medium heat for 10 minutes, rendering fat. Discard all but 2 tablespoons of fat.

Add pork cubes and onions to pan. Sauté over medium heat until cubes are brown and onions are translucent, about 5 minutes. Add kale, spinach, okra, black pepper and hot pepper. Add thyme and stock. Cover and simmer 2 1/2 hours. Make sure to remove salt pork before serving.

St. Marrten 2014 (13)

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Valarie Russell on November 11th, 2014

chocolate zucchini breadI am admittedly not a great baker (a cook- that’s totally a different matter) but this is a simple and amazing recipe even I can do. Moist, dense, and super chocolate-y, no one will ever guess there’s zucchini in this bread. What a great way to use up some of our excess harvest that I squirreled away this summer.

1 stick (1/2 cup) butter

1/3 cup honey

1/2 cup plus 2 tablespoons light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1-2/3 cups all-purpose flour

1/3 cup cocoa powder

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 cups shredded zucchini (from 1-2 zucchini), gently packed

1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees and grease an 8-1/2″ x 4-1/2″ loaf pan with nonstick cooking spray.

Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated.

Whisk together the flour, cocoa powder, salt, baking powder, and baking soda in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.

Stir in the shredded zucchini and chocolate chips.

Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

 

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Valarie Russell on October 21st, 2014

10-18-14 (2)Saturday will be our final day for this year’s New Albany Farmer’s Market. Kenny has done a great job keeping the fresh veggies coming and is very busy cleaning up the gardens this week. Tomatoes are hanging in there, we should have a few on Saturday… including plenty of green ones. We will have a few green beans, eggplants,  bell peppers, sweet potatoes, red potatoes and onions. We will also have fall/winter squashes available… spaghetti, butternut, acorn and buttercup. They will be on sale… buy 2 get 1 free, this would be a great time to stock up for the winter.

There’s more some good news… plenty of veggies really like the cool weather. We will have plenty of greens: Swiss chard, kale, spinach, lettuce, turnips, lots of beets, Pink Beauty, Daikon and watermelon radishes. Broccoli, cabbage and cauliflower will be in abundance again this week.

We still have some apples… Golden Delicious are about the only ones remaining… maybe just a few Red.

Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.

Thanks for your patronage,

Val & Kenny

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Valarie Russell on October 21st, 2014

fried green tomatoes

We haven’t had these in a long time, but with all the green tomatoes we have Kenny decided to cook a few up today.  I made the spicy dip and they were super delicious.  Plan on picking up some this weekend at the New Albany Farmer’s Market.

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

 

Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

 

Spicy Dip ~ Mix everything together and enjoy!

– 1 cup mayonnaise

-1 Tablespoon Creole mustard

-1 Tablespoon Dijon mustard

– ½ Tablespoon Worcestershire sauce

– Splash of hot sauce (we used some one of our customers brought Kenny)

-1 Tablespoon horseradish

-1 teaspoon minced jalapeno

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Valarie Russell on October 14th, 2014

Russell Vegies (14)Russell Vegies (14)Well Harvest Homecoming has ended and we are ready to finish out this year’s farmer’s market.  We have two more weeks remaining for the season, and sad to say that the six inches of rain we had this week has been hard on the crops. We should have plenty of broccoli, cauliflower and cabbage.  Plus we will have lots of greens… Swiss chard, kale, spinach and baby lettuce.

We have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… also available this Saturday: a few green beans, potatoes, sweet potatoes, “candy” onions, radishes -Pink Beauties, Daikon and watermelon- turnips, beets and some of Kenny’s pepper varieties.

We are finished picking apples and will have Red and Golden Delicious and a few Johnathon apples this week.  All of these are great for cooking, eating and apple butter making. Don’t forget we have local harvested Chestnuts available… while supplies last.

Don’t forget to pick up your farm-fresh, free-range eggs at the market and bring by the little ones for their annual “mini” pumpkin!

“Basket of the Week” customers ~ please remember to bring back your baskets.  As the harvest season winds down, we have decided to discontinue our “Basket of the Week” program for the year. We will however still offer pre-orders as usual. Our last “Baskets” still looked awesome, but this cool/wet weather has all but ended most of our summer crops. We look forward to offering them again next season. A huge thank you to all those who participated this year!

Thanks for your patronage,

Val & Kenny

 

Final "Basket of the Week" for the 2014 season

Final “Basket of the Week” for the 2014 season

Valarie Russell on October 14th, 2014

watermelon radish saladA watermelon radish is, on first glance, a plain greenish-white root. But slice it open and it reveals a stunning fuchsia interior. We love their mild flavor in this simple salad.

2 watermelon radishes, peeled, quartered, and sliced

1/2 cucumber, halved and sliced

3/4 cup dill fronds

1 small purple onion, thinly sliced

1/4 cup lemon juice

1/3 cup extra-virgin olive oil

1/2 teaspoon kosher salt

8 ozs baby lettuce

4 ounces Feta cheese

Put all ingredients except cheese in a large bowl, tossing gently to combine. Assemble salads on 4 plates, and top each salad with crumbled cheese.

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Valarie Russell on October 7th, 2014

harvest homecoming 2014This is the weekend lots of folks in our area look forward to every year… and for us it’s the first weekend off since May.  We are headed in different directions this year. Kenny is headed to Brown County to check out their farmer’s markets as we seldom get to visit other markets. This is a great opportunity for him and he is looking forward to the adventure. I’m headed south with the Louisville clan to invade Clemson, can’t wait to be with family and friends for the long weekend.  Go Cards!

Harvest Homecoming is a long standing tradition for the city of New Albany so be sure to take time to enjoy the festivities. We hope for a beautiful weekend for all the outdoor activities. You can check out all their details at http://www.harvesthomecoming.com/. We will return to the farmer’s market next weekend and continue through the end of October.

Next weekend we plan to have plenty of broccoli, cauliflower, cabbage, turnips, radishes, sweet potatoes, red potatoes, and fall/winter squashes. We will have tons of greens as well… kale, spinach, collards, Swiss chard and baby lettuces.  We will still have apples thru October.

As the harvest season winds down, we have decided to discontinue our “Basket of the Week” program for the year. We will however still offer pre-orders as usual. Our “Baskets last week still looked awesome, but this cool weather has all but ended our summer crops. We look forward to offering them again next season. A huge thank you to all those who participated this year!

Enjoy your weekend and see you all next Saturday,

Val & Kenny

Final "Basket of the Week" for the 2014 season

Final “Basket of the Week” for the 2014 growing season.

Valarie Russell on October 7th, 2014

minestrone soupA good way to use up your “Basket of the Week”, or clean out the refrigerator. This recipe could easily be vegetarian by using vegetable broth in place of chicken broth. Makes a lot and freezes well.

1 T olive oil

1 c chopped onion (candy onion)

1 c sliced carrot

3/4 c sliced celery

3 cups diced tomato (or large can crushed tomatoes)

2 c diced butternut squash

2 c water

1/2 tsp salt

1/4 tsp pepper

2 cans chicken broth  (or vegetable broth)

1  can cannellini beans (rinsed)

1  can red beans (rinsed)

2 minced garlic cloves

2 c chopped cabbage

2 c spinach (chopped)

1/2 small uncooked pasta/macaroni

2 tsp dried sage

3/4 tsp thyme

2 bay leaves

1 tsp oregano

1/4 c fresh parmesan cheese

Heat oil in large pot and add onion, carrots, celery and sauté for 6 minutes. Add tomatoes, squash, water, salt and pepper, chicken broth, garlic and bay leaves. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Stir in rest of vegetables, beans and pasta. Cover and cook 5 minutes or until pasta is done. Stir in remaining herbs. Garnish with parmesan cheese. Ready to serve.

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Valarie Russell on September 30th, 2014

baskets 9-27-2014 (2)It’s hard to believe it’s already October and the harvest season is quickly winding down; hopefully this weekend’s weather will not rain on the annual Harvest Homecoming parade. We are planning on a beautiful day!

Kenny’s  broccoli is beautiful this week and we should have plenty for early patrons.  We will have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… Also available this Saturday: fresh green beans, potatoes,  green and golden zucchini, yellow summer squash, Swiss chard, kale, cucumbers, “candy” onions, bell peppers, cabbage, jalapenos, mixed hot peppers, pablono peppers, and sweet potatoes. Kenny is also pulling radishes and a few turnips along with the first cutting of baby lettuce.  We will have Black Seeded Simpson lettuce… great for wilted lettuce salad!

Tomatoes…. we still have them and several varieties are still available. We also still have some canning tomatoes available on a pre-order basis only… be sure to place your order if you are wanting to make homemade salsa, pasta sauce or your favorite recipes.

We are still picking apples… Golden and Red Delicious apples will be available this week. We will also have a few Mutzu, which are great for cooking and apple butter making.

Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.

Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday.  As the season progresses they just get better and better, this is a picture of last Saturday’s basket.  ~ please remember to bring back your baskets.

Thanks for your patronage,

Val & Kenny

Fresh Chestnuts 2014 (2)