Valarie Russell on June 11th, 2019

Kenny will once again be set up and selling his wonderful produce this Saturday at his new location…

Carr’s BBQ and Market ~ 3700 Paoli Pike, Floyds Knobs, from 8-12 or sold out.  Look for the beautiful new Fresh Produce sign.

This is our second week introducing something new… “Vegetable of the Week”. Stop by and learn more about the vegetables Kenny grows and learn new ways to enjoy them. We will feature a recipe on the website, as well as have a few different recipes for you to pick up.

Featured this week… Beets

This week we will have broccoli and cauliflower but the peas are on hiatus (we are in between pickings).  We’ll also have plenty of green beans, candy onions, cabbage, kale, mustard greens, collards, elephant garlic, zucchini, yellow squash, beets, cucumbers/pickles and home grown red ripe tomatoes… maybe even a few heirlooms too.  There might even be a surprise or two awaiting you… we’re thinking some blueberries will be ripe by Friday.

Stop by and pick up some fresh goodies and chat for a while. Some of our home-made items are also available inside Carr’s BBQ if you need anything. Fresh free-range eggs are always available as well.

Looking forward to seeing you,

Kenny & Val

 

Valarie Russell on June 11th, 2019

This is a quick pickle beet and the perfect recipe for the newbie to try their hand at preparing.  It’s not your typical pickled beet because it doesn’t require all the spices. This one will get your taste buds excited and may lead you to try the traditional ones. My favorite way to eat these pickled beets is on top of a fully loaded salad:  lettuce, tomatoes, avocado, maybe some crunchy cabbage or cucumber and often  grilled chicken. The beets are endlessly versatile though, toss them on almost any salad or make them the main attraction alongside some good Feta cheese and maybe a few walnuts or just snack on them straight from the jar!

 

2 pounds beets trimmed and washed

olive oil for drizzling

salt and freshly ground black pepper

 

For the Pickling Liquid

1/2 cup apple cider vinegar

1/2 cup water

2 to 4 tablespoons honey

salt and freshly ground black pepper

 

Preheat oven to 375ºF.

Place beets in a deep, lidded baking dish (or foil packet placed on a rimmed baking sheet) in a single layer. Drizzle with olive oil and season with salt and pepper.

Cover and bake for 60 to 90 minutes, until tender. Remove from oven and set aside until cool enough to handle.

Peel cool beets (a paper towel makes this very easy) and coarsely dice. Transfer diced beets to a clean, 1-quart canning jar.

Combine vinegar, water and honey in a 2-cup glass pitcher. Whisk until honey has dissolved. Season to taste with salt and pepper.  Play with the amounts of vinegar, honey and salt and pepper to suit your taste. Taste the pickling liquid before pouring over the beets and adjust as needed.

Pour pickling liquid over beets in jar (you may have a little left over), cover and refrigerate.

Refrigerate for several hours or overnight before eating – the longer you wait, the stronger the beets will taste.

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Valarie Russell on June 4th, 2019

Kenny will once again be set up and selling his wonderful produce this Saturday at his new location…

Carr’s BBQ and Market ~ 3700 Paoli Pike, Floyds Knobs, from 8-12 or sold out.  Look for the beautiful new Fresh Produce sign.

Beginning this week we are introducing something new… Vegetable of the Week”. Stop by and learn more about the vegetables Kenny grows and learn new ways to enjoy them. We will feature a recipe on the website, as well as have a few different recipes for you to pick up. 

Featured this week… Swiss chard

This week we will also have  limited amounts of  broccoli, cauliflower and peas available. But, we’ll have plenty of green beans, green onions, cabbage, kale, mustard greens, collards, elephant garlic, zucchini, yellow squash, beets, cucumbers/pickles and home grown red ripe tomatoes… maybe even a few heirlooms too.  There might even be a surprise or two awaiting you.

Stop by and pick up some fresh goodies and chat for a while. Some of our home-made items are also available inside Carr’s BBQ if you need anything. Fresh free-range eggs are always available at Carr’s as well.

Looking forward to seeing you,

Kenny & Val

 

Valarie Russell on June 4th, 2019

A healthy, raw Chard Salad, packed with summer veggies and chickpeas- vegan and gluten free, this hearty Mediterranean Salad tastes great stuffed into a toasted Pita.

4–6 cups shredded chard

1 colored pepper – sliced

4 sliced radishes – sliced

½ cucumber – sliced

6 cherry tomatoes- cut in half or tomato cut in wedges

1 avocado- sliced

¼ cup kalamata olives – optional

1 cup cooked chickpeas

1 cup chopped parsley, mint, and basil

¼ cup toasted pine nuts (or slivered almonds)

fresh sprouts – optional

crumbled feta

 

Lemony Dressing

2 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

2 teaspoons honey

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper to taste

 

Place all the salad ingredients in a large bowl (either separate ingredients into small piles over the greens, or toss all).

Whisk dressing ingredients together in a small bowl. Adjust salt and lemon adding more if necessary.

Dress the salad, you will probably not need all the dressing.

Sprinkle with feta and nuts.

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Valarie Russell on May 28th, 2019

Kenny is going to be set up and selling his wonderful produce this Saturday at his new location…

Carr’s BBQ and Market ~ 3700 Paoli Pike, Floyds Knobs, from 8-12 or sold out.  Look for the beautiful new Fresh Produce sign.

This week will be our last time for asparagus this season, but Kenny’s Elephant garlic is now available. 

Limited amounts of lettuce, broccoli, cauliflower and peas will be available. But, we’ll have plenty of green onions, cabbage, kale, Swiss chard, mustard greens, garlic scapes, zucchini, yellow squash, beets, cucumbers/pickles and home grown red ripe tomatoes… even a few green ones too.  You never know with him… he may even throw in a few other surprises.

 

This will be the last week for potted herbs: basil, parsley, thyme, mint, lemon thyme and oregano.

 

Stop by and pick up some fresh goodies and chat for a while. Some of our home-made items are also available inside Carr’s BBQ if you need anything. Fresh free-range eggs are available at Carr’s as well.

Looking forward to seeing many familiar faces,

Kenny & Val

Valarie Russell on May 21st, 2019

Kenny is going to be set up and selling his wonderful produce this Saturday at his new location…

Carr’s BBQ and Market ~ 3700 Paoli Pike, Floyds Knobs, from 8-12 or sold out.  Look for the beautiful new Fresh Produce sign.

Available this week will be asparagus, green onions, cabbage, kale, Swiss chard, mustard greens, garlic scapes, broccoli and lettuce. He will have his first pickings of zucchini, beets, cucumbers/pickles and home grown red ripe tomatoes… even a few green ones too.  You never know with him… he may even throw in a few other surprises. Fresh herbs will be available for a couple more weeks… basil, parsley, thyme, mint, lemon thyme, oregano and lovage.

Stop by and pick up some fresh goodies and chat for a while. Some of our home made items are also available inside Carr’s BBQ if you need anything. Fresh free range eggs are available at Carr’s as well.

Looking forward to seeing many familiar faces,

Kenny & Val

Valarie Russell on May 15th, 2019

Kenny is going to be set up and selling his wonderful produce this Saturday. He will be at his new location…

Carr’s BBQ and Market at 3700 Paoli Pike, Floyds Knobs, from 8- until sold out.  Look for the beautiful new Fresh Produce sign.

Available this week will be asparagus, green onions, cabbage, kale, mustard greens, garlic scapes, rhubarb and some herb plants. You never know with him… he may even throw in a few other surprises.

Stop by and pick up some fresh goodies and chat for a while. Some of our home made items are also available inside Carr’s BBQ if you need anything. Fresh free range eggs are available at Carr’s as well.

Looking forward to seeing many familiar faces,

Kenny & Val

Valarie Russell on May 15th, 2019

Asparagus makes a striking topping on this easy-to-assemble tart. Kenny absolutely loves this; I have made it three times for him this asparagus season.

1 sheet frozen puff pastry (10×15 inches), thawed

¼ cup sour cream

2 Roma tomatoes, sliced thin

1lb. asparagus, cleaned and trimmed

2 cloves garlic, diced or grated

½ small onion, sliced thin

Salt

1 Tbsp. olive oil

⅓ cup grated Parmesan cheese, plus more for topping (optional)

Freshly ground black pepper

Balsamic Vinegar (optional)

Preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Place puff pastry on prepared baking sheet, and use fork to poke holes evenly across surface, stopping a half-inch from edges. Spread sour cream over puff pastry, leaving a half-inch border. Arrange tomatoes, onions and garlic over sour cream, and then top with asparagus spears. Season with salt, to taste, drizzle with olive oil, and sprinkle ⅓ cup Parmesan and pepper, to taste, overtop.

Bake until pastry is cooked through, about 30 minutes. Top with more Parmesan, if desired.  I like to drizzle some Balsamic Vinegar on mine before eating (Kenny doesn’t).

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Valarie Russell on May 7th, 2019

I knew he could never do it… Kenny is going to be set up and selling some of  his wonderful produce this Saturday. He will be set up at his new location…

Carr’s BBQ and Market at 3700 Paoli Pike, Floyds Knobs

He will be there from 8- until sold out. (If ya’ll don’t stop by I might have the whole day to myself !). Look for the beautiful new Fresh Produce sign.

Available this week will be asparagus, green onions, radishes, garlic scapes, rhubarb and some herb plants. You never know with him… he may even throw in a few other surprises.

Stop by and pick up some fresh goodies and chat for a while. Some of our home made items are also available inside Carr’s BBQ if you need anything.

Looking forward to seeing many familiar faces,

Kenny & Val

 

 

 

 

Valarie Russell on November 20th, 2018

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

Just four (4) more days… don’t forget to mark your calendar for Nov 24th — the Saturday after Thanksgiving — and get ready to Shop Small® with us. Grab a friend or family member and come by RUSSELL VEGGIES @ The New Albany Farmers Market between 10:00 – 3:00 on the big day.

Stop by for your holiday gift giving, we will be featuring many of our home-made items…  jams & jellies ~ several new and seasonal varieties, salsa ~ three (3) 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.

If you’ve ever wondered what our full list of home canned items are… E-mail me for a complete list ~ val@russellveggies.com

Kenny’s cedar benches, hardwood cooking utensils, cutting boards, muddlers, wood butter, grilling planks, “Blackening” spice, etc… will also be available. He is even working on a few new items!

Thanks for your patronage and hope to see you there,

Val & Kenny