Valarie Russell on April 14th, 2015

egg drop7aIt seems like everything has sure greened up the past few days, Kenny is loving being out and about in the greenhouse and gardens. It won’t be long before veggies will be plentiful once again. Kenny is trying to get a jump on things… he planted 5 rows of green beans and set out 24 heirloom tomatoes today.  Hope we don’t get another cold snap!  The chickens are loving this weather, we are seeing egg production going up and up. We should have plenty of eggs for this weekend.

Market runs from 10am – noon, on Bank Street rain or shine. The Farmer’s Market expansion project is beginning to take shape, hopes are it wont last he entire season.  This Saturday we will also have greens available… kale, spinach and baby lettuce. We will have our Jams and Jellies available too. Let me know what your needs are and I will have your order ready when you arrive. E-mail me for any additional information ~ val@russellveggies.com .

I know of several vendors who will be set up with great products as well… 3D Valley Meats, Hensley Homegrown,  Family Spirits Homestead-aka…”Jelly-Lady” and Grass Corp.- dairy products, meats and soap. With the weather improving there are likely to be other vendors there as well.

Have a great week and we will see you Saturday.

Val & Kenny

tomato flats

Kenny’s tomato plants are looking good!

 

Valarie Russell on April 14th, 2015

crunchy cabbage & kale saladAah yes, I have a salad to share with you today. It’s fresh, healthy and full of color! A much needed departure from all the cooked foods we have been devouring lately. If you’re anything like us, we tend to eat more cooked foods in the winter. It seems to be somewhat instinctual but a good fresh and hearty salad is a welcome change. It all started with some kale & cabbage sitting in our refrigerator that needed to be used up quickly. Hope you enjoy as much as we do, we have now had it two or three times a week.

 

¼ head RED CABBAGE – chopped finely

½ head CABBAGE – chopped finely

½ bunch KALE – chopped finely

2 carrot, peeled and julienned or shredded

¼ cup sunflower seeds – roasted

4 slices of bacon – fried, drained and crumbled

1 TBS Dry Mustard

¼ cup apple cider vinegar

½ cup sugar

1 cup mayo (I use Hellman’s)

2 TBS Lime or Lemon Juice

Salt and pepper to taste

Combine kale and cabbages, carrots. In another bowl, whisk together mustard, vinegar, mayo and citrus juice. Season with salt and pepper. Drizzle dressing on the salad with sunflower seeds and bacon. Toss and coat.** Serve with some fresh crusty bread!

 

**Since this makes a rather large salad I plate individually and add dressing and toppings at time of eating so the greens stay nice and crunchy.

no kneed bread

 

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Valarie Russell on March 31st, 2015

egg drop easterWhat beautiful weather we have had the past couple of days… Kenny is loving being out and about in the greenhouse and gardens. It won’t be long before veggies will be plentiful once again. The chickens are loving this weather, we are seeing egg production going up. We even have new chickens on the way and will have plenty eggs for Saturday.

I will not be under the pavilion from 10-12 am, instead I will be on Bank Street.   Below is a picture of our usual space under the pavilion… it’s looking like the Farmer’s Market improvement project is beginning to take off. Let’s just hope it doesn’t take too long. Plans are to have Bank Street blocked off for vendors, but rest assured we will be there with all or at least some of your needs.

This Saturday we will also have greens available… kale, spinach and baby lettuce. We will have some of our Jams and Jellies available too. Let me know what your needs are and I will have your order ready when you arrive. E-mail me for any additional information ~ val@russellveggies.com .

I know of several vendors who will be set up with great products as well… 3D Valley Meats, Hensley Homegrown  and Grass Corp.- dairy products, meats and soap. With the weather improving there are likely to be other vendors there as well.

Have a great week and we will see you Saturday.

Val & Kenny

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Valarie Russell on March 31st, 2015

eggs for dyingREPOST…

So Easter is coming up rather fast and a few people have asked me how you go about coloring brown eggs. My first response is, “Oh my goodness? Have you ever just looked at them in the basket? They’re beautiful just the way they are!”

For starters, you can color them just like any old white egg. You know how the yolks of those farm fresh, pastured poultry are just a richer, deeper, more satisfying color than the store bought eggs? Well, it’s kind of like that when you compare dyed white eggs to dyed brown eggs. The eggs in the top row were originally white. The eggs in the bottom row were brown eggs dyed in the same dyes for the same amount of time to show the color difference.

farm eggs dyed

These were dyed using the directions on the back of the food coloring box: one half cup water, one teaspoon vinegar and 20 drops of food coloring, in varying combinations.

Have fun and happy coloring!

Valarie Russell on March 17th, 2015

egg drop8What beautiful weather we have had the past couple of days… Kenny is loving being out and about in the greenhouse and gardens. It wont be long before spring is here and veggies are much more plentiful, he planted peas, radishes and green onions today!  The chickens are loving this weather as well, we are already seeing egg production going up. We will have plenty eggs for Saturday.

I will be under the pavilion from 10-12 am, corner of Market and Bank streets.  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. E-mail me for any additional information ~ val@russellveggies.com .

I know of several vendors who will be set up with great products as well… 3D Valley Meats, Hensley Homegrown  and Grass Corp.- dairy products, meats and soaps.

Have a great week and we will see you Saturday.

Val & Kenny

Valarie Russell on March 17th, 2015

roasted garlic lemon chickenI found this recipe on the internet a several weeks ago, thought it sounded delicious and wanted to experiment with the idea. The first time I made exactly by the recipe, we like it but it seemed to be missing a little something. So I thought… lets try with a bit of Ms. Dash, we were introduce to this when Kenny had to stop eating salt in his diet. I didn’t want to over power the dish with herbs so I decided to add it to the chicken only.  That time it was perfection. I have also cooked it with fresh rosemary and that too was delicious.

6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts -bone in (thighs could also be used)

** 1 teaspoon Mrs. Dash or your favorite herb (rosemary was delicious)

Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add potatoes, toss to coat. Then arrange around the sides of baking dish. In the same marinate add green beans and toss to coat, place in center of baking dish. Finally add chicken and herbs toss to coat, pour this mix into the pan and spread around evenly.

Roast for 50-60 minutes or until cooked through.

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Valarie Russell on March 5th, 2015

egg drop 10Just a quick reminder… the weather will not stop the egg drop this weekend. I will be at the market again this Saturday, March 8th… we are back on our every other week cutting schedule. Kenny said the greens are looking very good and he will be cutting them tomorrow. The chickens are producing well and we should have plenty of eggs for Saturday.

I will be under the pavilion from 10-12 am, corner of Market and Bank streets.  This Saturday available will be… kale, spinach, baby lettuce and eggs.  Let me know what your needs are and I will have your order ready when you arrive. E-mail me for any additional information ~ val@russellveggies.com .

Have a great week, stay warm and we will see you Saturday.

Val & Kenny

Valarie Russell on March 3rd, 2015

egg drop7aI will be at the market again this Saturday, March 8th… we are trying to get back on our every other week cutting schedule. Kenny said the greens are looking very good and he will be cutting on Thursday and Friday. The chickens are producing well and we should have plenty of eggs for Saturday.

I will be under the pavilion from 10-12 am, corner of Market and Bank streets.  This Saturday available will be… kale, spinach, baby lettuce and eggs.  Let me know what your needs are and I will have your order ready when you arrive. E-mail me for any additional information ~ val@russellveggies.com .

Have a great week, stay warm and we will see you Saturday.

Val & Kenny

Valarie Russell on March 3rd, 2015

rice puddingI have really never used a recipe for making this… I usually just throw it together with leftover rice, but several folks asked for my recipe… so here it goes. It is one of our favorite desserts in the winter.

2 cups cooked rice (jasmine rice is my new favorite)

2 eggs, lightly beaten

1 ½ cups milk

½ cup honey or sugar

1 teaspoon vanilla

1 teaspoon cinnamon

½ cup raisins **

Mixed it all together, pour into buttered baking dish and bake at 350 for about an hour.

Dust lightly with additional cinnamon and serve warm.  We like ours with a bit of fresh cream/milk added before eating.

 

**Today when I made this I was out of raisins so I substituted cranberries and it was delicious.

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Valarie Russell on February 24th, 2015

egg drop5Wow, what a week of winter this has been, so sorry we had to  canceled the “egg Drop” for last weekend. The weather has been brutal.  Kenny said the greens are looking pretty good, the chickens have been toasty warm and we will have plenty of eggs for Saturday.

I will be under the pavilion from 10-12 am, corner of Market and Bank streets.  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. E-mail me for any additional information ~ val@russellveggies.com .

I know of several vendors who will be set up with great products as well… 3D Valley Meats, Family Spirits Homestead-aka…”JellyLady”, and Grass Corp.- dairy products, meats and soaps.

Have a great week, stay warm and we will see you Saturday.

Val & Kenny