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).

Tags: , , , , , ,

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


Valarie Russell on November 13th, 2018

 

 

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

So, 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

 

Valarie Russell on November 1st, 2018

This Nov 24, we want to share Small Business Saturday® with you! It’s a holiday shopping tradition, backed by American Express, that celebrates small businesses like ours. And it wouldn’t be a celebration without customers like you joining us.

 

So, 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 – 2:00 on the big day. We’ll have all our homemade goodies available for you holiday gift giving ideas.

 

Thank you for all your support, and we’ll see you Saturday, Nov 24th!

Val & Kenny

RUSSELL VEGGIES

 

Tags:

Valarie Russell on October 13th, 2018

This is one of my personal favorite soups, I used to make homemade bread bowls to serve it in… but times have changed and we try really hard to avoid those extra carbs.(But, it’s absolutely delicious that way!) It’s the perfect meal to make when Kenny brings fresh cut broccoli and cauliflower inside.  Hope you enjoy as much as we do.

2 tablespoons butter

1 medium onion, chopped

1 med red bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, minced

3 large carrots, sliced

1-quart chicken broth or stock

1 head broccoli, cut into florets

1 head cauliflower, cut into florets

salt and pepper, to taste

** Cheese Sauce

2 tablespoons butter

2 tablespoons flour

1 cup milk or half ‘n half

salt and pepper to taste

8 oz. cheese. Grate hard cheeses; cube soft cheeses. Use your favorite. Me, I like Havarti, gruyere, and extra sharp cheddar. And sometimes gouda. (And sometimes Velveeta, but I’ll deny it fervently if confronted.)

 

Melt the butter in a large stock pot over medium heat. Add the onions, celery, red pepper, carrots and garlic. Sautee until soft, about 6 minutes.

Add chicken broth and broccoli and cauliflower. Bring to a boil, reduce heat to a simmer. Season with salt, pepper, and cover, simmering for 15 minutes.

Meanwhile, make the cheese sauce. In a small pot, melt butter over medium-high heat. Add flour to butter and stir until a thick paste forms. Add milk a little at a time, stirring completely after each addition. When all milk is incorporated, allow mixture to heat to bubbling, stirring frequently. Keep an eye on it – don’t walk away. When the mixture is nice and thick and hot.  Begin adding the cheese, about one cup at a time (don’t measure it, just throw in a handful), stirring continuously. When the cheese is melted, remove pot from heat.

Add cheese sauce to the soup and stir until completely incorporated. Taste, and adjust the salt and pepper if necessary.

 

Tags: , , , , , , , ,

Valarie Russell on September 25th, 2018

It’s Fall, and the produce has changed but for the better… Broccoli and cabbage will be ready this week for harvesting. It’s time for all the great fall squashes ~ acorn, butternut, kabocha (aka buttercup) and spaghetti. Sweet potatoes are available along with apples!  Apples available this week… Gala, Mutzu and Golden Delicious.

Kenny still has tomatoes… Heirlooms, red and cherry tomatoes! We’ll also have… green beans, kale, potatoes, zucchini,  patty pans, summer squash, cucumbers, eggplants, okra, bell peppers, jalapenos and cayenne peppers.

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, this is the last week to pick one up.

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. We are bringing our entire line this week… jellies, jams, pickles, relishes, jalapenos, dilly beans, beets, salsa, paste sauce and chili base. 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.

This is our last weekend at the New Albany Farmer’s Market so make sure you come see us,

Val & Kenny

Valarie Russell on September 25th, 2018

In case you haven’t already heard, Kenny and I have some bittersweet news to share…. we’re finally retiring. It’s hard to put my feelings into words, but we want to sincerely thank you all for supporting our small family business over the years. We couldn’t have, and wouldn’t have done this for so long without our farmers market community of customers. We appreciate the friendships we’ve made over the years and hope to keep in touch with everyone. But all good things must come to an end and it’s time for us to enjoy so much needed down time, together! Thank you for your business and your endless support.

Val & Kenny