Valarie Russell on September 24th, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Stop by for your weekly fresh produce. It’s time for fall produce… This is our last week for the season, but we may have a few impromptu set ups in October with broccoli, cauliflower, cabbage and greens. I will keep you informed via emails and Facebook.

Our “Veggie of the Week” will be acorn squash… I have posted my favorite recipe and will have several different recipes for you to pick up on Saturday.

On the tables this week you will find… Tomatoes & heirlooms!!!  Also… butternut, acorn and spaghetti squash, sweet potatoes, cabbage, green beans, new potatoes, zucchini, yellow squash, Swiss Chard, okra, beets, eggplant, pickles and Kenny’s candy onions. We will have more of our peppers… bells, habaneros, jalapeños and banana. We will also have Brazing Greens, Black Seeded Simpson, baby Buttercrunch lettuce, Pink radishes and French Breakfast radishes.

We will once again have apples… Johnagold and Mutzu will be available. It’s apple pie and dumpling weather. Fresh made Apple Butter will also be available.

Stop by and pick up some fresh goodies and chat for a while. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well.

Just a reminder, we have our homemade preserved items available, if you don’t see them be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on September 24th, 2019

Maple Acorn Squash is an amazingly simple side dish.

 

1   acorn squash

2 teaspoons butter

1   tablespoon pure maple syrup

Salt

pepper

nutmeg

 

Heat oven to 350°. Cut acorn squash in half; remove seeds and fibrous pulp.

Place squash cut side up on a lightly greased baking dish. Bake 25 minutes.

Remove from the oven, turn right side up and place 1 teaspoons of butter in the cavity of each squash and drizzle ½ tablespoon of maple syrup into each cavity and on the edges of the squash.

Sprinkle with salt and pepper as desired, and add a dash of nutmeg to each squash.

Place in the oven for 5-10 minutes to melt butter and meld flavors. Serve immediately.

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Valarie Russell on September 17th, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Stop by for your weekly fresh produce. It’s time for fall produce… winter squashes are starting. Please remember pre-orders should be received by noon on Friday and picked up Saturday morning by 11:00.

Only two more weeks remain for us this season, we may have a few impromptu set ups in October with broccoli, cauliflower, cabbage and greens. I will keep you informed via emails and Facebook.

Our “Veggie of the Week” will be Brazing Greens… I have posted my favorite recipe and will have several different recipes for you to pick up on Saturday.

On the tables this week you will find… Tomatoes & heirlooms!!!  Also… butternut, acorn and spaghetti squash, sweet potatoes, cabbage, green beans, new potatoes, zucchini, yellow squash, Swiss Chard, okra, beets, eggplant, cucumbers, and Kenny’s candy onions. We will have more of our peppers… colored bells, habaneros, jalapeños and banana. We will also have Brazing Greens, Black Seeded Simpson, baby Buttercrunch lettuce, Pink Giant radishes and French Breakfast radishes.

We will once again have Asian pears, and more apples… Johnagold and Mutzu will be available. It’s apple pie and dumpling weather. Fresh made Apple Butter will also be available.

Stop by and pick up some fresh goodies and chat for a while. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well.

Just a reminder, we have our homemade preserved items available, if you don’t see them be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

 

Valarie Russell on September 17th, 2019

Mom always told you to eat your greens. Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. They’re really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile. Plus, they’re delicious – each bite bursts with flavor and texture.

12 ounce  Brazing Greens

1 1/2 tablespoons vegetable oil

1 large white or red onion, sliced 1/4 inch thick

3 garlic cloves, finely chopped 

1 teaspoon red pepper flakes

1/2 cup chicken or vegetable broth, or water

Heat the oil in a large (12 inch) skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes. Add the garlic and chili flakes to the onion and cook for an additional minute, then add the broth or water, a large pinch of salt, and the greens. Reduce heat to low and braise, covered, for about 5 minutes or until the greens are nearing tender, but not quite finished. Remove the cover from the greens and cook off the moisture until it is nearly dry. Season with salt if necessary.

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Valarie Russell on September 10th, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Stop by for your weekly fresh produce. It’s time for fall produce… winter squashes are starting. Please remember pre-orders should be received by noon on Friday and picked up Saturday morning by 11:00.

Our “Veggie of the Week” will be Butternut Squash… I have posted my favorite recipe and will have several different recipes for you to pick up on Saturday.

On the tables this week you will find… Tomatoes & heirlooms!!!  Also… butternut, acorn and spaghetti squash, sweet potatoes, cabbage, green beans, new potatoes, zucchini, yellow squash, Swiss Chard, okra, beets, eggplant, cucumbers, and Kenny’s candy onions. We will have more of our peppers… colored bells, habaneros, jalapeños and banana.

We will once again have Asian pears, and more apples… Johnagold and Mutzu will be available, a very few Gala apples remain.

Stop by and pick up some fresh goodies and chat for a while. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well.

Just a reminder, we have our homemade preserved items available, if you don’t see them be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on September 10th, 2019

“Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.”

1 butternut squash – peeled, seeded, and cut into 1-inch cubes

2 tablespoons olive oil

2 cloves garlic, minced

salt and ground black pepper to taste

Preheat oven to 400 degrees. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

 

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Valarie Russell on September 3rd, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Stop by for your weekly fresh produce. Please remember we resume pre-orders this week, they should be received by noon on Friday and picked up Saturday morning by 11:00.

Our “Veggie of the Week” will be Purple Hull Peas… I have posted my favorite recipe and will have several different recipes for you to pick up on Saturday.

On the tables this week you will find… Tomatoes & heirlooms!!!  Also… purple hull peas (probably for just one week) cabbage, green beans, new potatoes, zucchini, yellow squash, Swiss Chard, okra, beets, eggplant, cucumbers, and Kenny’s candy onions. We will have more of our peppers… colored bells, habaneros, jalapeños and banana.

We will once again have Asian pears, and the first picking of apples… Gala and Mutzu will be available.

Stop by and pick up some fresh goodies and chat for a while. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well.

Just a reminder, we have our homemade preserved items available, if you don’t see them be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on September 3rd, 2019
This is probably my favorite way to fix purple hull peas… not  the healthiest, but the most favorable.
2 large smoked ham hocks, rinsed
2 pounds purple hull peas, rinsed
1 “candy” onion, sliced
1 whole okra pod
½ teaspoon ground black pepper
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
In a large stockpot, place ham hocks and cover with water. Cover and cook over medium heat for 1 hour.
Taste cooking liquid to see if it is too salty. If it is, remove liquid, 1 cup at a time, and replace with an equal amount of fresh water until preferred saltiness is reached. Add peas, onion, okra, pepper, seasoned salt, and garlic powder. Cover and cook for 45 minutes.
Remove ham hocks, and cut in half. Return ham hocks to pot, and cook until peas are soft but not broken apart, about 30 minutes more.
Serve with cornbread, sliced yellow onion, and sliced tomato.

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Valarie Russell on August 27th, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Stop by for your weekly fresh produce. Please remember we resume pre-orders this week, they should be received by noon on Friday and picked up Saturday morning by 11:00.

This week we are having a treat for the kiddos… “Touch A Truck” featuring my family’s new “Fire Truck”! Stop by between 8:30 -10:30 to let the kiddos climb aboard and “touch a truck”. Bring your camera and get some awesome photos. If you’re a Louisville Cardinal fan you’ll want to see our new “tailgating vehicle”! “Go Cards!”

Our “Veggie of the Week” will be Bell Peppers… I have posted my “Pepper Pie” recipe and will have several different recipes for you to pick up on Saturday. 

On the tables this week you will find… Corn, red tomatoes & heirlooms!!! also… cabbage, green beans, new potatoes, zucchini, yellow squash, kale, Swiss Chard, okra, beets, eggplant, cucumbers, and Kenny’s candy onions. We will have more of our peppers… colored bells, jalapeño, poblano and banana. 

Final week for our “Black Imagination” watermelons and peaches they are both so delicious. Asian pears are still available and apples will be available starting next Saturday.  

Stop by and pick up some fresh goodies and chat for a while. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well.

Just a reminder, we have our homemade preserved items available, if you don’t see them be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on August 27th, 2019

A delicious vegetarian pie full of antioxidants and sweet flavors.

2 red bell peppers, halved and sliced

2 yellow bell peppers, halved and sliced

1 onion, halved and thinly sliced

Salt

Pepper

1 Tbsp extra virgin olive oil

½ cup of fresh or canned mushrooms, sliced

1 fresh tomato, thinly sliced

½ cup feta cheese, crumbled

1 cup fresh spinach, chopped

2 pastry pie shells

Olive oil to brush pie plate

1 egg yolk

1 Tbsp of milk

Preheat your oven to 400

In a pan, using medium heat, heat the olive oil and add the onion. Cook until softened. Add the pepper slices and season with salt and pepper. Stir well, put the lid on, turn the heat down and cook for 5-10 min until softened. Add the mushrooms and cook for another 5 min. Turn off the heat and add the tomato slices, feta cheese and spinach. Stir well.

Brush a deep-dish pie plate with olive oil and place pie crust inside. Add your pepper mixture, trying to keep any extra juices behind, as these will make your pastry soggy. Cover with the second pie crust. Pinch the ends with the bottom pastry all the way around to seal your pie.

With a sharp knife, cut some small holes on the top pastry to allow the steam from the pie filling to escape. With a fork, lightly beat the egg yolk with the milk and brush all of your pastry with it.

Place in your pre-heated oven and cook for around 20-25 minutes until your pastry looks lovely and golden.

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