Valarie Russell on January 20th, 2015

egg drop 10I will be 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.

Shealy’s Honey will also be available for purchase on Saturday, I will be keeping it warm just for you.

Just a reminder we still have some of our home preserved items available for pre-order… home-made jams ~ eight (8) varieties, salsa ~ three (3) varieties,  a few pickles, pickled beets, dilly beans and zucchini relish.  E-mail me for any additional information ~ val@russellveggies.com .

Have a great week and we will see you there,

Val & Kenny

Shealy Honey

 

Valarie Russell on January 6th, 2015
Happy New Year!

Happy New Year!

New Years is the perfect occasion to celebrate love, friendships and all the good things in life. Let’s take the time to appreciate what last year gave us and what the new one is about to bring! Welcome 2015…

I will be 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.

Shealy’s Honey will also be available for purchase on Saturday, I will be keeping it warm just for you.

Just a reminder we still have some of our home preserved items available for pre-order… home-made jams ~ eight (8) varieties, salsa ~ three (3) varieties,  a few pickles, pickled beets, dilly beans, pickle relish, zucchini relish, and apple pie filling.  E-mail me for any additional information ~ val@russellveggies.com .

Have a great week and we will see you there,

Val & Kenny

Market 10-14-2014 (2)

 

 

P.S. Our next “egg drop” will be

January 24, 2015

Shealy Farms ~  Floyds Knobs, Indiana

Shealy Farms ~ Floyds Knobs, Indiana

Valarie Russell on December 23rd, 2014
HAPPY HOLIDAYS!

HAPPY HOLIDAYS!

I will be 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. Our next “egg drop” will be January 10, 2015.

Just a reminder we still have our home preserved items available for pre-order… home-made jams ~ eight (8) varieties, salsa ~ three (3) varieties, pickles, pickled beets, dilly beans, pickle relish, zucchini relish, and apple pie filling.  E-mail me for any additional information ~ val@russellveggies.com

We hope you and yours have a very Happy Holiday season!

Val & Kenny

Valarie Russell on December 9th, 2014
HAPPY HOLIDAYS!

HAPPY HOLIDAYS!

This Saturday will be my last egg drop before Christmas, I will be downtown this Saturday from 10:00 – noon… under the Pavilion in our regular spot~ at  the corner of Market and Bank streets.  I will have eggs as well as greens… kale, spinach, baby lettuce and a little Swiss chard. Be sure and order early, we will sell out of eggs and greens.

I will also have our home canned products available for your holiday purchases. 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

Shealy Farms will be at the market as well this weekend.  Load up on your HONEY for the holidays.  It makes a great gift as well!

Thanks for your patronage and hope to see you there,

Val & Kenny

Shealy Farms ~  Floyds Knobs, Indiana

Shealy Farms ~ Floyds Knobs, Indiana

 

Valarie Russell on December 9th, 2014

Market 10-14-2014 (2)We have been quite productive around the homestead this year. We are sharing our bounty with others this weekend at the market during our last Saturday before Christmas. We will be downtown this weekend with our home canned goodies and some of our other value added products and gift giving ideas. All of our homemade items will be available this Saturday at the market and they are always available via pre-orders until our supply runs out.

Kenny and I made several batches of salsa, our regular Medium, Corn Salsa, Golden Salsa as well as our Blue Ribbon winner Chipotle Black Bean and Corn.   Tomato season was good this year, we canned cases of whole tomatoes along with plenty of  our  homemade  Tomato Bruschetta, Spaghetti Sauce and Chili Base.

We have several varieties of jam to choose from…my very popular Strawberry Balsamic, then something new… Strawberry Basil, Black Raspberry Balsamic, Spiced Blueberry, Damson Plum, Brandied Plum, Blackberry Vanilla, Chardonel Grape Jelly, New York Muscat Grape Jam, Mars Grape Jam, Chambourcin Grape Jam, Raspberry Jam, and my newest addition Bourbon Crab-Apple Jam. Limited amounts are available.

Green beans were very plentiful this season, we canned cases of green beans along with our Dilly Beans. We still have a few pickles for sale “Hot & Spicy”, Dill and new this year  Spicy Bread & Butter.  We have sold a lot of  Kenny’s  Pickled Beets but we still have some available.  The pepper season was also productive and we had lots still ripening when the market ended this fall so we made Candied Jalapenos, and Cowboy Relish with them. We will also have Sweet Zucchini Relish.

Coming soon I hope to have a store front available on the website so you can see all the products we currently produce and have available.  I’m just waiting on Gary, my son, to get all the details lined out.  He’s the computer guru, I just fill in the blanks.

We thank each of you that support us with you purchases and hope you enjoy our homemade goodies.

 

Return empty jars for cash refund… $.50 for small jars ~ $1.00 for large jars.

These products are home produced and processed.  The production area has not been inspected by the State Health Department.

IMG_1702IMG_1713IMG_1718IMG_1719IMG_1727IMG_1720IMG_1716Bourbon Cran-apple Jam (4)Strawberry Balsamic JamSpiced Blueberry Jam009006

 

Valarie Russell on December 3rd, 2014

The ladies have been pretty productive thus far this week so we will have eggs available again this weekend, but sorry no greens. We will still have one additional “Egg Drop” prior to Christmas (December 13th) with greens available then.

This Saturday we will be under the pavilion in our regular spot from 10-12.

Just a reminder we still have our home preserved items available for pre-order… home-made jams ~ eight (8) varieties, salsa ~ three (3) varieties, pickles ~ three (3) varieties, pickled beets, dilly beans, pickled okra, sweet pepper relish, pickle relish, zucchini relish, pasta sauce, chili base, and apple pie filling.  E-mail me for any additional information or a list of available products ~ val@russellveggies.com

Thanks for your patronage and hope to see you there,

Val & Kenny

Valarie Russell on November 25th, 2014

egg drop5Come down to the Farmer’s Market and support your local vendors.  Saturday is “Small Business Saturday”!   I know of several vendors who will be set up with great gift giving ideas for the holidays… Shealy Farms – honey, 3D Valley Meats, Family Spirits Homestead – aka…”Jelly Lady”, Dot’s home baked goods, Rattlesnake Hill Farm – garlic salts & sauces and Grass Corp.- dairy products, meats and soaps. 

I will be downtown this Saturday from 10:00 – noon… under the Pavilion in our regular spot~ at  the corner of Market and Bank streets.  I will have eggs as well as greens… kale, spinach, baby lettuce and a little Swiss chaard. Be sure and order early, we will sell out of eggs and greens.

I will also have our home canned products available. 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

Thanks for your patronage and hope to see you there,

Val & Kenny

shop local 2014

Valarie Russell on November 11th, 2014

give thanksThis Saturday, we will once again be located under the pavilion at the corner of Bank & Market Streets from 10-noon for your shopping pleasure. There should be a few other vendors there as well; Shealy Farms with their local honey and Grass Corp. with their fresh milk products and possibly even others.

This Saturday will be more than just an “Egg Drop”… we will have a mini-market.  We have been holding back a bit for this Saturday for your Thanksgiving dinner purchases.  We will have cabbage, onions, radishes, acorn, spaghetti, butternut/squashkin, and buttercup squash, turnips, potatoes, sweet potatoes, kale, spinach, mixed baby lettuce, Swiss chard and a few apples.  We will also have lots of fresh SAGE.

At the conclusion of this market the remainder of our produce will be donated to various local organizations for their holiday meals, excluding greens which Kenny will continue to try and baby thru as much of the winter as possible.

Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we sell out early… so be sure to come early or pre-order to make sure you get the items you need.

Just a reminder we still have our home preserved items available for pre-order… home-made jams ~ several varieties, salsa ~ three (3) varieties, pickles, pickled beets, dilly beans, pickled okra, “Cowboy Candy” aka jalapeno relish, candied jalapenos, zucchini relish, pasta sauce, chili base, and apple pie filling.  E-mail me for any additional information ~ val@russellveggies.com

Thanks for your patronage and hope to see you there,

Val & Kenny

Market 10-14-2014 (2)

Valarie Russell on November 11th, 2014

St. Marrten 2014 (6)While vacationing last week I discovered that the National Dish of Saint Maarten on the French side is Callaloo Soup (Caribbean Greens). It’s made with pork cubes, chicken stock, okra, hot pepper (habanero or Scotch Bonnet are typically used), onion, callaloo leaves (spinach like, so I used spinach) and other ingredients. This soup is really delicious and a great way to use up some of the okra I froze from this summer.

2 pounds fresh kale

1/2 pound fresh spinach

12 okra pods

1/4 pound salt pork, cut into thin strips

1/2 pound fresh lean pork, cubed

2 onions, thinly sliced

Freshly ground black pepper to taste

1 hot pepper, seeds removed, sliced

1 tablespoon chopped fresh thyme

6 cups chicken stock

Pull all stems from kale and spinach. Discard stems and roughly chop the leaves. Wash leaves thoroughly. Rough chop the kale. Place salt port in a large, heavy soup kettle and sauté over medium heat for 10 minutes, rendering fat. Discard all but 2 tablespoons of fat.

Add pork cubes and onions to pan. Sauté over medium heat until cubes are brown and onions are translucent, about 5 minutes. Add kale, spinach, okra, black pepper and hot pepper. Add thyme and stock. Cover and simmer 2 1/2 hours. Make sure to remove salt pork before serving.

St. Marrten 2014 (13)

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Valarie Russell on November 11th, 2014

chocolate zucchini breadI am admittedly not a great baker (a cook- that’s totally a different matter) but this is a simple and amazing recipe even I can do. Moist, dense, and super chocolate-y, no one will ever guess there’s zucchini in this bread. What a great way to use up some of our excess harvest that I squirreled away this summer.

1 stick (1/2 cup) butter

1/3 cup honey

1/2 cup plus 2 tablespoons light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1-2/3 cups all-purpose flour

1/3 cup cocoa powder

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 cups shredded zucchini (from 1-2 zucchini), gently packed

1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees and grease an 8-1/2″ x 4-1/2″ loaf pan with nonstick cooking spray.

Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated.

Whisk together the flour, cocoa powder, salt, baking powder, and baking soda in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.

Stir in the shredded zucchini and chocolate chips.

Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

 

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