Valarie Russell on July 10th, 2018

We will be at the New Albany Farmer’s Market this Saturday morning; 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… Corn and tomatoes!!! also… cabbage, green beans, beets, new potatoes, zucchini, yellow squash, kale, cucumbers and candy onions. We will have more of our peppers… green bell, jalapeno, banana and hot banana. Kenny is starting to pick some blackberries but, it doesn’t look like a very good crop this year. He’s thinking the late frost/freeze might have gotten a lot of them. Of course the Japanese beetles are not helping this year either.  Peaches are READY! We will have plenty for our baskets and some for the tables! Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are tolerating this weather and are still producing, they are giving us plenty of eggs to bring to market. But like with all good things they sell out too, so get your pre-order in early.

Just a reminder, we have our homemade preserved items available, if you don’t see them on the table be sure and ask.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on July 10th, 2018

This is one of Kenny’s favorite casseroles and he suggested I share with all of you. It’s really delicious… but maybe not so healthy. Enjoy!

2 cups eggplants, chopped

½ cup celery, chopped

½ cup bell pepper, chopped

½ cup onion, chopped

1 (10 3/4 ounce) can cream of mushroom soup

1 (4 ounce) jar pimientos

2 eggs

½  cup butter (melted)

1 cup Italian bread crumbs

½ cup fresh basil

salt and pepper

1 cup cheddar cheese, shredded

 

In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.

Add Italian bread crumbs and fresh basil, mixing everything together thoroughly.

Place in 9 x 13 casserole, coated with nonstick cooking spray.

Top with shredded cheese.

Cover with tinfoil and bake at 350 for one hour.

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Valarie Russell on July 3rd, 2018

 

 

 

 

 

 

 

Happy Fourth of July, we hope you enjoy your holiday with family and friends, we look forward to seeing you at the market on Saturday.

We will be at the New Albany Farmer’s Market this Saturday morning; 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… Corn and tomatoes!!! also… cabbage, green beans, beets, new potatoes, zucchini, yellow squash, kale, cucumbers, and Kenny’s elephant garlic and candy onions. We should have more of our peppers… green bell, jalapeno, banana and hot banana. We are still picking blueberries but this will probably be our last week for them. Last week they were almost sold out before we arrived.  Peaches are READY! We will have plenty for our baskets and the tables! Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are tolerating this weather and are still producing, they are giving us plenty of eggs to bring to market. But like with all good things they sell out too, so get your pre-order in early.

Just a reminder, we have our homemade preserved items available, if you don’t see them on the table be sure and ask.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on June 26th, 2018

We will be at the New Albany Farmer’s Market this Saturday morning; 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… Corn and tomatoes!!! also… cabbage, green beans, beets, new potatoes, zucchini, yellow squash, kale, cucumbers, and Kenny’s elephant garlic and candy onions. We should have more of our peppers… green bell, jalapeno, banana and hot banana. We are still picking blueberries and we should have some on the table this week. But, last week they were all sold before we arrived.  Peaches are READY! We will have plenty for our baskets and the tables! Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are tolerating this weather and are still producing, they are giving us plenty of eggs to bring to market. But like with all good things they sell out too, so get your pre-order in early.

Just a reminder, we have our homemade preserved items available, if you don’t see them on the table be sure and ask.

Have a great week and hope to see you Saturday,

Val & Kenny

 

Valarie Russell on June 19th, 2018

We will be at the New Albany Farmer’s Market this Saturday morning; 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes!!! also… cabbage, green beans, beets, new potatoes, zucchini, yellow squash, kale, cucumbers, and Kenny’s elephant garlic and candy onions. We think we should have our first bell peppers this week. Blueberries are ready for picking and we should have some on the table this week, but last week they were all sold before we arrived.  Peaches are getting close, about another week or so for the first variety. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are tolerating this weather and are still producing, they are giving us plenty of eggs to bring to market. But like with all good things they sell out fairly early too, so get your pre-order in early.

Just a reminder, we have our homemade preserved items, if you don’t see them on the table be sure and ask.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on June 12th, 2018

We will be at the New Albany Farmer’s Market this Saturday morning; 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes!!! also… cabbage, broccoli, cauliflower, beets, new potatoes, zucchini, yellow squash, kale, cucumbers, and Kenny’s elephant garlic and bunching onions. Blueberries are ready for picking, we should have some on the table this week.  Peaches are getting close, about two weeks or so for the first variety. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are loving this weather and are producing well, they are giving us plenty of eggs to bring to market. But like with all good things they sell out fairly early too.

Just a reminder, we have our homemade preserved items, if you don’t see them on the table be sure and ask.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on June 12th, 2018

This recipe is a quick and flavorful way to use up an otherwise unassuming gourd. Simply baked with a slathering of marinara sauce, a sprinkling of cheese, and topped with crispy toasted garlic breadcrumbs (perhaps the best part of the entire thing). It’s like a deconstructed eggplant parmesan… but with squash (although you could very well use eggplant, or even zucchini or any other squash for that matter.

So much of what we cook is out of pure necessity, and this recipe is no exception. From a drawer full of squash, a half jar of unused marinara sauce, and a wedge of forgotten cheese, and suddenly we had a delicious and satisfying dinner. A dinner we enjoyed so much, in fact, that we’ve made it twice already this season.

3 to 4 large pattypan squash (about 1 3/4 pounds total), cut into 1/2-inch thick slices

1 medium onion, halved and sliced

2 tablespoons olive oil

salt and pepper, to taste

1 cup marinara sauce

1/2 cup grated parmesan cheese

1 cup grated mozzarella

For Breadcrumbs:

1 cup panko breadcrumbs

3 garlic cloves, chopped

2 tablespoons olive oil

1/4 teaspoon dried oregano

1/4 teaspoon dried parsley

salt and pepper, to taste

Preheat oven to 400ºF. Line a large baking sheet with aluminum foil; brush with oil.

Toss squash and onion slices with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on prepared baking sheet. Spoon marinara sauce over squash slices.

Bake for 15 to 18 minutes (depending on the thickness of the squash); sprinkle with cheeses and bake for 5 to 7 minutes more, or until squash is tender and cheese is melted and beginning to brown.

Meanwhile, to prepare garlic breadcrumbs, heat 2 tablespoons olive oil and garlic in a medium skillet over medium heat, until oil is hot and garlic is fragrant, 2 to 3 minutes. Add bread crumbs, herbs, and salt and pepper and stir until breadcrumbs are golden brown, about 8 to 10 minutes more. Sprinkle breadcrumbs over squash slices and serve.

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Valarie Russell on June 5th, 2018

We will be at the New Albany Farmer’s Market this Saturday morning; 8:00-12:30. Be sure and stop by for your weekly fresh produce.

We would like to take time to apologize for some of the strawberries you may have received last week, we picked on Friday afternoon as always and they looked beautiful. But the torrential rains we received on Thursday night and into Friday morning must have water logged them more than we realized. It’s been a challenging season for spring crops with the record hot and dry May then the volume of rain this past week.  We take pride in all the produce we grow and bring to the market, again our apologies.

All good things must come to an end… Kenny will be mowing and plowing under all the lettuces, mustard greens and spinach;  kale and Swiss chard should be available thru the summer. It’s time to make more room for other produce and more tomatoes for later. Not to worry… we will have plenty at the market! On the tables this week you will find… cabbage, broccoli (few), cauliflower, peas, beets, new potatoes, zucchini, yellow squash, kale, cucumbers, green onions and carrots. More and more things are becoming available.

Blueberries are about ready for picking, we may have some… at least for our “Basket of the Week”.  Peaches are getting close, about 3 weeks for the first variety. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are loving this weather and are producing well, they are giving us plenty of eggs to bring to market. Remember they sell out fairly early too.

Just a reminder, we have our homemade preserved items available along with Kenny’s beautiful handmade wood items.  E-mail me for any additional information or to place an order~ Val@russellveggies.com

Have a great week and we will see you at the market,

Val & Kenny

Valarie Russell on May 29th, 2018

We offer a “Basket of the Week”, which is our local grown product. We provide the basket each week, but do expect you to return it on your next visit. It include a “grower’s choice” of what is currently in season and includes veggies and fruit when available. The baskets are the 1/2 bushel with handle size and weigh from 27-32 lbs. depending on veggies. The cost is $32 and we can add fresh-free range eggs for an additional $3.50. You are not obligated to purchase every week as a CSA ** but they will be available each week.

Baskets should be picked up on Saturdays between 8-11:00 at the New Albany Farmer’s Market; located on the corner of Bank and Market streets in beautiful downtown New Albany. Please note that all baskets not picked up by 11:00 will be sold to other customers unless prior arrangements have been made.

But believe it or not, the larger basket is about perfect size for a family of 4 (2 adults and 2 children) if you cook most nights. Along with your basket you can also get recipes from our website to help enjoy your veggie purchase.

We have had request for “Single” size for our customers and are going to try and accommodate them as well. We will have a smaller size basket, it is a peck basket, which is 1/4 bushel. They weigh between 14-17 pounds, depending on veggies included and will be half the price, $16

Baskets are available by pre-orders ONLY, via e-mail @ val@russellveggies.com and Face Book Message, https://www.facebook.com/pages/Russell-Veggies/140889669283756. Your order should be received by noon on Friday and will be made fresh Saturday morning for pick-up. Please be sure to include a contact number with your order.

Our veggies are as naturally grown as possible, 0n our veggies like broccoli, cabbage and cauliflower we use Diatomaceous Earth (DE), which is 100% organic. We found that this worked fantastic in previous years and will use as needed on our other veggies. Our fruit is never sprayed after the bloom sets, and no chemical process is used as a preservative. That’s why the shelf life is not that of the grocery stores.

Find more information about our farm on our website… http://www.russellveggies.com/our-farm/ Again, thanks for the inquiry and I hope this information was helpful.

Look forward to seeing you in the future,

Val & Kenny Russell

Valarie Russell on May 29th, 2018

We will be at the New Albany Farmer’s Market this Saturday morning; 8:00-12:30. Be sure and stop by for your weekly fresh produce.

We will have a mixed variety of lettuce greens, black seeded Simpson, kale and spinach. We will even have a bit more rhubarb this week to go with our strawberries. Weather permitting there should be a good pick of strawberries available on Saturday; however, they do sellout early.

On the tables this week you will find… cabbage, broccoli(few), cauliflower, peas, beets and green onions. We will also have the first of our new potatoes, zucchini, yellow squash and cucumbers. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are loving this weather and are producing well, they are giving us plenty of eggs to bring to market. But like with all good things they sell out fairly early too.

Just a reminder, we have our homemade preserved items available along with Kenny’s beautiful handmade wood items.  E-mail me for any additional information or to place an order~ Val@russellveggies.com

Have a great week and we will see you at the market,

Val & Kenny