Valarie Russell on April 26th, 2016

farmer's market 4It’s going to be a wonderful weekend for the New Albany Farmer’s Market. Come join us from 10-12 under the pavilion. Again this week we will have plenty of farm fresh, free range eggs along with Kenny’s greens. Greens include… kale, spinach and baby lettuce. It’s asparagus time, he will have more and spring onions too… maybe  a few surprises as well. Please let me know what your needs are and I will have them ready when you arrive on Saturday.

It’s time to start planting… Kenny will have plenty of tomato and other garden plants and  I will have a variety of  herbs. We will have some Mother’s Day ideas that might be perfect for gift giving.

Thanks again and we look forward to seeing you on Saturday,

Val & Kenny

Valarie Russell on April 26th, 2016

crustless-quicheAsparagus is sautéed until tender and flavored with young green onions. This ricotta quiche is great for groups and healthier without the crust. Enjoy with a fresh spring salad.

2 cups asparagus, chopped bite size
2  green onions, chopped
2 cloves garlic, minced
salt and pepper, to taste
4 large eggs
1 cup milk
1 cup ricotta cheese
Preheat the oven to 375 degrees F. Prepare an 8-inch square baking dish with a light coating of oil or cooking spray. Prepare a skillet with another light coating of oil or cooking spray.

Place the prepared skillet over medium-high heat. Sauté the asparagus, stirring once or twice, for 5-7 minutes, or until the asparagus has just started to brown.

Add the green onions and garlic to the skillet and cook 2-3 minutes more, or until asparagus is partially browned. Remove from heat and season with salt and pepper to taste.

Whisk together the eggs and milk in a mixing bowl. Fold in the ricotta and stir to combine. Fold in the sautéed veggies and pour into the prepared baking dish.

Cook for 25-30 minutes, or until the eggs are set and puffy. Let cool slightly before serving.

 

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Valarie Russell on April 12th, 2016

egg drop7aIt’s going to be a beautiful weekend for the New Albany Farmer’s Market.  Come join us from 10-12 under the pavilion.  Again this week we will have plenty of farm fresh, free range eggs along with Kenny’s greens. Greens include… kale, spinach and baby lettuce. He will have a few surprises as well. Please let me know what your needs are and I will have them ready when you arrive on Saturday.

Once again we will have some of our homemade goodies available… jams and jellies, pasta sauce, pepper relish, chow-chow and jalapeno relish.  Kenny’s wooden cooking utensils, grilling planks and our Blackening spice will also be available.

Thanks again and we look forward to seeing you on Saturday,

Val & Kenny

Valarie Russell on April 12th, 2016

fettuccini and asparagusThe splash of vodka works as a flavor enhancer, adding a little jolt to the creamy sauce. This was one of Kenny’s favorite meatless Monday meals.  I served with a small salad and garlic bread.

 

8 ounces uncooked fettuccine

1 teaspoon olive oil

1 pound fresh asparagus spears, cut into 2-inch pieces

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 teaspoon grated lemon rind

2 teaspoons fresh lemon juice

1 tablespoon butter

1 tablespoon vodka or water

4 garlic cloves, minced

2 ounces cream cheese

1/4 cup milk

1.5 ounces vegetarian Parmesan cheese, grated (about 6 tablespoons)

1 tablespoon chopped fresh chives

 

Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.

Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.

 

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Valarie Russell on March 29th, 2016

Happy Spring… iegg drop springt looks like another great weekend for the New Albany Farmer’s Market.  Come join us from 10-12 under the pavilion.  Again this week we will have plenty of farm fresh, free range eggs along with Kenny’s greens. Greens include… kale, spinach and baby lettuce. He will have a few surprises as well. Please let me know what your needs are and I will have them ready when you arrive on Saturday.

Once again we will have some of our homemade goodies available… jams and jellies, pasta sauce, salsa, pepper relish, chow-chow and jalapeno relish.  Kenny’s wooden cooking utensils, grilling planks and our Blackening spice will also be available.

Thanks again and we look forward to seeing you on Saturday,

Val & Kenny

 

 

Valarie Russell on March 29th, 2016

minestrone soupThis easy slow cooker soup is loaded with veggies, beans, and whole wheat pasta! It is the perfect meal for “Meatless Monday!

 1 small red or yellow onion, diced

 2 small carrots, diced

 2 celery stalks, diced

 4 cloves garlic, minced

 1 1/2 cups fresh green beans, trimmed and cut into 1/2-inch pieces

 1 (28 oz) can diced tomatoes, with juices

 6 cups vegetable broth

 1 (15 oz) can red kidney beans, rinsed and drained

 1 (15 oz) can cannellini beans or Great Northern beans, rinsed and drained

 2 bay leaves

 1 teaspoon dried oregano

 1 teaspoon dried basil

 1/2 teaspoon dried rosemary

 1/8 teaspoon red pepper flakes

 1 small zucchini, diced

 1/2 cup dried whole wheat elbow pasta (can use gluten-free pasta)

 1 cup chopped fresh spinach

 Salt and black pepper, to taste

 Freshly-grated Parmesan cheese, for serving, optional

Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.

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Valarie Russell on March 15th, 2016

egg drop8

Happy National Agriculture Week! Every meal that ends up on our plates contains ingredients grown on a farm. Join us in celebrating hardworking family farmers this week! ‪#‎NationalAgWeek‬ ‪#‎NoFarmsNoFood.‬

It looks like another great weekend for the New Albany Farmer’s Market.  Come join us from 10-12 under the pavilion.  Again this week we will have plenty of farm fresh, free range eggs along with Kenny’s greens. Greens include… kale, spinach and baby lettuce.  Please let me know what your needs are and I will have them ready when you arrive on Saturday.

Once again we will have some of our homemade goodies available… jams and jellies, pasta sauce, salsa, pepper relish, chow-chow and jalapeno relish.  Kenny’s wooden cooking utensils, grilling planks and our Blackening spice will also be available.

Thanks again and we look forward to seeing you on Saturday,

Val & Kenny

no farm no food

 

Valarie Russell on March 15th, 2016

roasted brussel sproutsOur  “Meatless Mondays” continue, this week was roasted Brussel sprouts. This was plenty for me but, Kenny opted to add a baked potato with his meal.  The Brussel sprouts were amazing.

1 tablespoon olive oil

2 cloves garlic, minced

1/2 cup onion, thin sliced

¼ teaspoon Black Pepper, Coarse Ground

1 pound Brussels sprouts, trimmed and halved

1 tart apple, cored and cut into 1-inch chunks

½ cup walnuts or cashews, rough chopped

2 tablespoons dried cranberries

2 tablespoons balsamic vinegar

1 tablespoon honey

 

Preheat oven to 375°F. Mix oil, garlic, onion and pepper in large bowl. Add Brussels sprouts, nuts and apple; toss to coat well. Spread in single layer on foil-lined 15x10x1-inch baking pan.

Roast 30 to 35 minutes or until Brussels sprouts are browned and tender.

Meanwhile, mix cranberries, vinegar and honey in small bowl. Drizzle over roasted Brussels sprouts and apple; toss to coat well. Serve immediately.

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Valarie Russell on March 1st, 2016

IMG_1574It looks like it’s going to be another beautiful Saturday morning. Come join us under the pavilion this Saturday from 10-12 am at the corner of Market and Bank streets with eggs! This Saturday we will also have greens available…  kale, spinach and baby lettuce.  Let me know what your needs are and I will have your order ready when you arrive.

Just a reminder we still have some of our home preserved items available for pre-order (they are going quickly)… home-made jams(many varieties), salsa, pasta sauce, a few pickles, pickled beets, dilly beans, pepper relish, chow-chow and apple pie filling.  E-mail me for any additional information or to place an order~ val@russellveggies.com .

Have a great week and we will see you there,

Val & Kenny

Valarie Russell on March 1st, 2016

Swiss Chard, beans & pastaMeatless Mondays is a recent global campaign aimed at lowering our overall meat consumption for our health and the environment. Believe it or not, the movement has a history stretching back to World War I. It all started with Herbert Hoover prior to his presidency… and it was originally Tuesdays, not Mondays, when Americans were asked to limit their meat consumption.

We now have meatless nights quite often, not only Mondays but other nights as well.  This was our “Meatless Monday” this week, we both love this meal. It’s healthy and delicious.

1 bunch (about 1 lb.) red, white or rainbow Swiss chard

1/4 cup olive oil

1 onion, chopped

1 celery stalk, chopped

1 carrot, chopped

2 garlic cloves, roughly chopped

1 can (14 1/2 oz.) chopped tomatoes

1/4 tsp. red pepper flakes

1 can (15 oz.) cannellini beans, drained and rinsed

4+ ounces cooked penne

Fresh grated parmesan cheese

Kosher salt and freshly ground pepper, to taste
First I cook penne until they’re just done. Drain and set aside.

Trim the stems and center ribs off the chard and reserve for another use. Rinse the leaves, shake off the excess water and stack the leaves on a cutting board. Thinly slice crosswise. Set aside. In a wide sauté pan or 5- to 7-quart Dutch oven over medium-high heat, warm the olive oil and add the onion, celery and carrot. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the tomatoes and red pepper flakes. Reduce the heat and simmer, uncovered, until the tomatoes break down and the sauce thickens a bit, about 10 minutes. Stir in the chard by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover the pan and simmer until the greens are very soft, 10 to 15 minutes more.

Add cooked pasta, stir and garnish with parmesan cheese.  Salt and pepper to taste.

 

 

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