Valarie Russell on April 15th, 2014

egg drop easterI will be downtown this Saturday from 10:30 – noon… under the Pavilion in our regular spot~ at  the corner of Market and Bank streets. I will have our Russell Veggies signs posted and will be in our “Alien” green KIA.

This Saturday we will have plenty of eggs as well as greens… kale, spinach and baby lettuce.  I will also have Shealy’s Honey available. Let me know what your needs are and I will have your order ready when you arrive.  I heard thru the rumor vine… that if the weather is nice there may be a few other vendors there as well.   E-mail me for any additional information ~ val@russellveggies.com.

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 April 15th, 2014

eggs for dyingSo 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 April 1st, 2014

egg drop 10I will be downtown this Saturday from 10:30 – noon… under the Pavilion in our regular spot~ at  the corner of Market and Bank streets. I will have our Russell Veggies signs posted and will be in our “Alien” green KIA.

This Saturday we will have plenty of eggs as well as greens… kale, spinach and baby lettuce.  I will also have Shealy’s Honey available. Let me know what your needs are and I will have your order ready when you arrive.  I heard thru the rumor vine… that if the weather is nice there may be a few other vendors there as well.   E-mail me for any additional information ~ val@russellveggies.com.

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 March 18th, 2014

egg drop5I will be downtown this Saturday from 10:30 – noon… under the Pavilion in our regular spot~ at  the corner of Market and Bank streets. I will have our Russell Veggies sign posted , and be in our “Alien” green KIA.

This Saturday we will have plenty of eggs as well as greens… kale, spinach and baby lettuce.  I will also have Shealy’s Honey 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

 

Shealy Farms ~  Floyds Knobs, Indiana

Shealy Farms ~ Floyds Knobs, Indiana

Valarie Russell on March 4th, 2014

egg drop5I will be downtown this Saturday from 10:30 – noon… at Bread & Breakfast ~ 157 E. Main Street ~ on the corner of Main and Bank streets. Please use the back entrance on Bank Street for pick ups, I will have our Russell Veggies sign posted on the door. This Saturday we will have plenty of eggs as well as greens… 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

Please be sure and check out Laura’s new shop while downtown, you should remember her from the Farmer’s Market… she is the “Bread Chick” offering a large variety of homemade breads and sweets.  She offers numerous breakfast items, Panini and an awesome pot pie for lunch!

Thanks for your patronage and hope to see you there,

Val & Kenny

Valarie Russell on March 4th, 2014

IMG_2249This is a great recipe I have used several times. I fixed this tonight for dinner and it was yummy, but I cut the recipe in half because it was just Kenny and myself and I wanted to take pictures. I don’t really recommend this unless you have a very small skillet, it  was really thin in the small skillet I used.  Cook time needed to be adjusted as well.

 

½ large onion, chopped

3 cloves garlic, minced

1 T fresh parsley, chopped

2 cups of fresh spinach

6 eggs

1 tsp red pepper flakes

1 cup Half & Half

1-1/2 cups Cotija, crumbled (or Parmesan)

Salt & pepper to taste

1/2 cup sundried tomatoes ( or 1 Roma tomato diced and drained)

Olive oil

 

Sauté onion and garlic in a cast iron (or ovenproof) skillet until soft and fragrant add parsley and stir. Then add spinach, cook until wilted.

In a large mixing bowl, whisk eggs until light.  Add red pepper flakes, Half & Half, Cotija (a hard cow’s milk cheese that originated from Mexico. It is named after the town of Cotija), and salt and pepper. Blend well. Add tomatoes.

Pour egg mixture over spinach mixture and bring slowly to a simmer. Move pan to a 400 degree oven for 30-35 minutes, or until center of eggs are set and frittata is browned and puffed.

IMG_2247

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Valarie Russell on March 4th, 2014

veggies by color 2

Valarie Russell on February 18th, 2014

egg drop 9I will be downtown this Saturday from 10:30 – noon… at Bread & Breakfast ~ 157 E. Main Street ~ on the corner of Main and Bank streets. Please use the back entrance on Bank Street for pick ups, I will have our Russell Veggies sign posted on the door. This Saturday we will have plenty of eggs as well as greens… kale, spinach and baby lettuce.  Let me know what your needs are and I will have your order ready when you arrive.

Please be sure and check out Laura’s new shop while downtown, you should remember her from the Farmer’s Market… she is the “Bread Chick” offering a large variety of homemade breads and sweets.  She also offers breakfast items as well as Panini and soup for lunch!

I will also have Shealy Farms’ HONEY this week. E-mail me for any additional information ~ val@russellveggies.com

Thanks for your patronage and hope to see you there,

Val & Kenny

Valarie Russell on February 18th, 2014

ham chowderKenny loves soups in the winter, actually he likes them year around. I just don’t, I think soups are for cold winter days like today. This soup is one I thought up trying to make use of leftover ham.  In the past few years we stopped purchasing sliced ham from the deli because it is most often processed, and we starting buying whole hams.  Since there are just usually the two of us, we often get tired of ham before we can possible eat it all.  Hope you enjoy!

1/2 cup chopped onion

1/4 cup butter, cubed

2 garlic cloves, minced

6 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups chicken broth

1-1/2 cups cubed peeled potatoes

1/2 cup chopped carrot

1 bay leaf

1/2 teaspoon dried thyme

1/4 teaspoon ground nutmeg

3 cups cooked wild rice

2-1/2 cups cubed Ham

2 cups half-and-half cream

Minced fresh parsley

In a Dutch oven, over medium heat, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream; heat through (do not boil). Discard bay leaf. Garnish with parsley.

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Valarie Russell on February 4th, 2014

egg drop 10I will be downtown this Saturday from 10:30 – noon… at Bread & Breakfast ~ 157 E. Main Street ~ on the corner of Main and Bank streets. Please use the back entrance on Bank Street for pick ups, I will have our Russell Veggies sign posted on the door. This Saturday we will have plenty of eggs as well as greens… kale, spinach and baby lettuce.  Let me know what your needs are and I will have your order ready when you arrive.

Please be sure and check out Laura’s new shop while downtown, you should remember her from the Farmer’s Market… she is the “Bread Chick” offering a large variety of homemade breads and sweets.  She has breakfast items as well as Panini and soup for lunch!

Just a reminder we still have some of our home preserved items available for pre-order… home-made jams ~ five (5) varieties, salsa, pickles ~ three (3) varieties, pickled beets, dilly beans,  sweet pepper relish, pickle relish, zucchini relish, pasta sauce, and chili base.  E-mail me for any additional information ~ val@russellveggies.com

I will also have Shealy Farms’ HONEY this week.

Thanks for your patronage and hope to see you there,

Val & Kenny

Shealy Farms ~  Floyds Knobs, Indiana

Shealy Farms ~ Floyds Knobs, Indiana