Valarie Russell on November 21st, 2017

 

 

 

 

 

Come join us for Small Business Saturday, downtown New Albany will be bustling all day!

Stop by for your holiday gift giving, we will be at the market form 10-4 this weekend. Featuring many of our home-made items…  jams & jellies ~ several varieties, salsa ~ two (2) varieties, lots of different pickles, pickled beets, dilly beans, pickled okra, Cowboy Candy aka jalapeno relish, Chow-Chow, pepper relish, candied jalapenos,  pasta sauce, chili base, cranberry sauce and a nice selection of hot pepper jellies and jams.

Kenny’s cedar benches, hardwood cooking utensils, cutting boards, muddlers, wood butter, grilling planks, “Blackening” spice, etc… will also be available. We will have fresh free range eggs available for pick up as well.

We are planning to have a “Gift” area set up for you to choose items for gift giving. They’ll be beautiful… wrapped, tagged and ready to place under the tree for the holidays. E-mail me for any additional information ~ val@russellveggies.com

Thanks for your patronage and hope to see you there,

Val & Kenny

 

Valarie Russell on October 3rd, 2017

It’s October already, the garden is almost finished producing and we have several major projects we need to get completed around the farm before winter. Kenny believes we are in for a rough winter and he wants to be prepared. Therefore, this will be our final Saturday at the market this season.

Broccoli is available again this week as well as all the great fall squashes ~ acorn, butternut, delicanta, kabocha and spaghetti. Sweet potatoes, cabbage and turnips. We will also have apples available this week… Gala, Golden Delicious, Red Delicious and Mutzu.

Kenny still has tomatoes!  We’ll also have… green beans, kale, zucchini, summer squash, cucumbers, bell peppers and a few more new potatoes.  Kenny has more of his many different hot peppers.

This will be our last week for “Baskets of the Week”, I need all orders by noon Friday. The baskets have continued to be beautiful with all the fall veggies, we hope you have enjoyed them.

The chickens are laying and we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.

Just a reminder, we have our homemade preserved items available each week. Back this weekend… several varieties of hot pepper jams, “Grandma’s Pear Preserves” and grape jam and jelly. Please remember if you don’t see what you’re looking for on the table… just ask.

As we aspire for retirement we will begin to scale back a bit which means Kenny will not be growing through the winter months. We will not be participating in the “Winter Market” this year, but we will be back in the spring for another great season.

Have a great week and we hope to see you Saturday,

Val & Kenny

 

 

 

 

 

 

 

 

 

 

Valarie Russell on September 26th, 2017

Fall is here… and this Saturday should be a fantastic fall day. Produce has changed but for the better… Broccoli is ready this week for harvesting and it’s time for all the great fall squashes ~ acorn, butternut, delicanta, kabocha and spaghetti. Sweet potatoes, cabbage and turnips are available along with apples!  Apples available this week… Golden Delicious, Red Delicious and Mutzu.

Kenny still has tomatoes!  We’ll also have… green beans, kale, zucchini, summer squash, cucumbers, bell peppers, candy onions a few more new potatoes, and beets.  Kenny has more of his many different hot peppers and eggplants as well.

Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. They have continued to be beautiful with all the fall veggies, however, if you wish to discontinue your baskets for the season just let me know.

Just a reminder, we have our homemade preserved items available each week. Back this weekend… several varieties of hot pepper jams, “Grandma’s Pear Preserves” and grape jam and jelly. Please remember if you don’t see what you’re looking for on the table… just ask.

Have a great week and we hope to see you Saturday,

Val & Kenny

Valarie Russell on September 26th, 2017

This is the perfect season for fixing this quick, easy and delicious salad. Perfect for any dinner or family gathering. Hope you like this as much as we do. Enjoy!

 

1 head broccoli

6 to 8 slices cooked bacon, crumbled

1/2 cup chopped red onion

8 ounces sharp Cheddar, cut into very small chunks

1 cup mayonnaise

2 tablespoons white vinegar

1/4 cup sugar

1/2 cup halved cherry tomatoes

Salt and freshly ground black pepper

 

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

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Valarie Russell on September 19th, 2017

Fall is almost here… although the weather this week isn’t feeling much like fall. Produce has changed but for the better… Broccoli might be ready this week for harvesting and it’s time for all the great fall squashes ~ acorn, butternut, delicanta, kabocha and spaghetti. Sweet potatoes are available along with apples!  Apples available this week… Golden Delicious, Red Delicious and Mutzu.

Kenny still has tomatoes!  We’ll also have… green beans, kale, cabbage, potatoes, beets, zucchini, summer squash, cucumbers, bell peppers, candy onions and garlic.  Kenny has more of his many different hot peppers and eggplants as well. 

Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. They have continued to be beautiful with all the fall veggies, however, if you wish to discontinue your baskets for the season just let me know.

The chickens are laying and we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.

Just a reminder, we have our homemade preserved items available each week. Back this weekend… several varieties of hot pepper jams and “Grandma’s Pear Preserves”. I also harvested this week… Chamborchin grapes and made several batches of awesome grape jelly and jam. If you haven’t tried it, you’re missing out. Please remember if you don’t see what you’re looking for on the table… just ask.

Have a great week and we hope to see you Saturday,

Val & Kenny

Valarie Russell on September 19th, 2017

This hummus is crazy delicious. It’s savory, creamy, smoky, subtly spiced, slightly sweet from the squash and lemony. This is the perfect dip to have on hand for a week of healthy snacking. It would also be great for entertaining or taking along to parties.

It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon. This hummus is bursting with autumn flavors and is absolutely perfect with some pita chips and/or fresh vegetables.

1 cup cubed butternut squash

4 cloves garlic, skin on

4 cloves garlic, peeled + minced (2 Tbsp)

1 lemon, juiced (2 Tbsp)

1 15-ounce can chickpeas, lightly rinsed + drained

1/3 cup tahini

3-4 Tbsp olive oil, plus more for roasting garlic

1/4 tsp each Sea salt + pepper to taste

1/2 cup fresh parsley, chopped

1/4 tsp ground cinnamon

1/2 tsp ground cumin

1/4 tsp smoked paprika

 

Preheat oven to 400 degrees F.

Add cubed butternut squash and 4 unpeeled garlic cloves to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.

Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.

Peel roasted garlic and add to food processor or blender, along with squash, 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika (optional).

Puree until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it’s too thick.

Taste and adjust seasonings, garnish with a sprinkle of paprika, drizzle of olive oil and a few pine nuts. Then serve immediately with pita chips and vegetables of choice. Alternatively, refrigerate until fully chilled – about 3-4 hours – for a thicker, creamier dip.

Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

 

Note: recipe adapted from minimalist baker’

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Valarie Russell on September 12th, 2017

Fall is almost here… along with that comes a change in the produce.  It’s time for all the great fall squashes ~ acorn, butternut, delicanta, kabocha and spaghetti. Sweet potatoes and apples too!  Apples available this week… Johnathan, Golden Delicious and Mutzu.

Kenny still has tomatoes !  We’ll also have… green beans, kale, cabbage, potatoes, beets, zucchini, summer squash, cucumbers, bell peppers and candy onions and garlic.  Kenny has more of his many different hot peppers and eggplants as well.  

Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. They have continued to be beautiful, but we are considering discontinuing them for the season. If you wish to continue with the fall items in your baskets just let me know.

The chickens are laying and we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.

Just a reminder, we have our homemade preserved items available each week. Back this weekend… several varieties of hot pepper jams and “Grandma’s Pear Preserves”. If you don’t see what you’re looking for on the table… just ask.

Have a great week and we hope to see you Saturday,

Val & Kenny

 

 

Valarie Russell on September 12th, 2017

This is a favorite of mine, great side dish with any meal. We especially like it with chicken and turkey at Thanksgiving. It’s so good it could be dessert!

 

2 small acorn squash whole

3/4 cup cranberries

½  tsp orange zest

¼ cup  water

3 tbsp sugar

1/2 cup chopped pecans

2 tbsp brown sugar

1 tbsp butter softened

1 tsp ground ginger

 

Preheat Oven to 350 F degrees. Coat a baking sheet with nonstick cooking spray. Cut squash in half and scoop out seeds. Season squash with salt to taste.

Place squash, cut side down, on baking sheet. Bake 20 to 25 minutes or until almost tender but still slightly firm.

Meanwhile, in a small sauce pan, add the cranberries, water, sugar and orange zest and cook on medium heat for about 10 minutes until sauce thickens. Set aside.

In a small bowl combine pecans, sugar, butter and ginger. Place squash, cut side up, on baking sheet. Spoon the cranberry mixture evenly into squash halves. Sprinkle with pecan mixture. Bake 15 to 20 minutes or until squash is tender and pecans are golden. Remove from oven and let cool several minutes. Cut into wedges and serve.

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Valarie Russell on September 5th, 2017

Fall is almost here… along with that comes a change in the produce.  It’s time for all the great fall squashes ~ acorn, butternut, delicanta, kabocha and spaghetti. Sweet potatoes and apples too!  Apples available … Johnathan and Gala, Mutzu apples are coming next weekend! We will also have the  last of our Asian pears.

Kenny still has tomatoes !  We’ll also have… green beans, kale, cabbage, potatoes, beets, zucchini, summer squash, cucumbers, bell peppers and candy onions and garlic.  Kenny has more of his many different hot peppers and eggplants as well.  

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. It will be a fall bounty full this weekend.

The chickens are laying and we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.

Just a reminder, we have our homemade preserved items available each week. Back this weekend… several varieties of hot pepper jams and “Grandma’s Pear Preserves”.  If you don’t see what you’re looking for on the table… just ask us.

Have a great week and we hope to see you Saturday,

Val & Kenny

 

Valarie Russell on September 5th, 2017

My latest infatuation is with the sweet flavor and hearty texture of kabocha squash, and when I saw these personal-sized beauties I knew I wanted to  stuff them. But with what? I wanted to match kabocha’s big flavor, so I opted for salty, spiced sausage, creamy ricotta and earthy sage. Add in red onion for color and aromatic depth, and I had a five-ingredient dinner we demolished. Hope you enjoy as well.

 

3 small kabocha squash (or other small winter squash, like acorn or delicata)

1 medium red candy onion, diced

1 pound sausage, I used our homemade spicy

2 cups ricotta cheese

1 tablespoon finely chopped fresh sage

Olive oil

Salt and pepper

Preheat the oven to 350 degrees F. Cut the squash in half (from stem to bottom) and use a spoon to scrape out the seeds and pulp. Cut a thin slice of the skin side off so the squash can sit cut side up evenly. Rub the cut side with a little olive oil then place cut down on a baking sheet or in a baking dish. Bake until tender, about 40 minutes.

Meanwhile, coat the bottom of a large skillet over medium heat with olive oil. Once the oil is hot, add the onion and a pinch of salt. Sauté for two minutes, then break the sausage into pieces and add it to the onion. Cook, stirring sparingly, until the sausage is browned and cooked through, 5-7 minutes. Stir in the sage.

When the squash are cooked, gently stir the ricotta into the sausage, so that large chunks remain. Turn the squash cut side up and fill with the sausage mixture. Return to the oven for 10 minutes. Serve warm.

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