Valarie Russell on August 13th, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Stop by for your weekly fresh produce. Please remember we resume pre-orders this week, they should be received by noon on Friday and picked up Saturday morning by 11:00.

Our “Veggie of the Week” will be Tomatoes.  I posted my easy Gazpacho recipe and will have several different recipes for you to pick up on Saturday as well.

On the tables this week you will find… Corn, red tomatoes & heirlooms!!! also… cabbage, green beans, new potatoes, zucchini, yellow squash, golden zucchini, Swiss Chard, okra, beets, eggplant, cucumbers, and Kenny’s candy onions. We will have more of our peppers… rainbow bell, jalapeno and banana. We will also have more of our “Black Imagination” watermelons! Peaches are in for the season and they are delicious.

Stop by and pick up some fresh goodies and chat for a while. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well. Just a reminder, we have our homemade preserved items available, if you don’t see them be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on August 13th, 2019

A refreshing soup on a hot day. The flavors of the fresh vegetables blend together nicely. This is a soup I make again and again.

 

2 cups tomato juice

4 medium tomatoes, peeled and finely chopped

1/2 cup chopped seeded peeled cucumber

1/3 cup finely chopped onion

1/3 cup finely chopped red bell pepper

3 tablespoons olive oil

1 lime, juiced

1 teaspoon sugar

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh basil leaves, chiffonade

In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours. Garnish with basil.

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Valarie Russell on August 6th, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Stop by for your weekly fresh produce. Please remember we will not have pre-orders again this week, they should resume on next Saturday… arrive early for your best selections.

Our “Veggie of the Week” will be Green Beans.  I posted my quick pickle green bean recipe and will have several different recipes for you to pick up on Saturday as well.

On the tables this week you will find… Corn and tomatoes!!! also… cabbage, green beans, new potatoes, zucchini, yellow squash, golden zucchini, kale, okra,  beet, cucumbers, and Kenny’s candy onions. We will have more of our peppers… green bell, jalapeno and banana. We will also have more of our “Black Imagination” watermelons! Peaches are in for the season and they are delicious.

Stop by and pick up some fresh goodies and chat for a while. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well. Just a reminder, we have our homemade preserved items available, if you don’t see them be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on August 6th, 2019

Quick and easy to make, delicious served on a pickle tray or used in your weekend Blood Mary!

 

1-pound green beans, trimmed

2 cups white vinegar

1 tablespoon mustard seeds

1 tablespoon kosher salt

1 tablespoon sugar

1 teaspoon crushed red pepper

2 cloves garlic

 

Place the beans in a heatproof container.

In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds,

salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.

Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the

beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator

for up to 1 month.

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Valarie Russell on July 30th, 2019

Our roadside stand will be closed this Saturday, business will resume on August 10th minus pre-orders. Kenny and the gang will be hard at it on Saturday while I am enjoying some girl time at the beach.

This Saturday we will be headed to Indianapolis to enjoy a very special day at the Indiana State Fair with the family. What an honor it is to have been chosen as a featured farmer at the Indiana State Fair this year. We gladly took this opportunity to share with others what it means to grow and provide healthy and delicious fruits and vegetables to our community.

These are some of the things will be doing… it will be a full day and very exciting.

  • Breakfast with the Indiana State Fair Board
  • Visit Habitat for Humanity AG home build
  • Meet FFA officers and visit STEM activities
  • Lunch in the Pioneer Village
  • Be host of the Daily Parade
  • Participate in Featured Farmer Chat in the Glass Barn
  • Visit the culinary stage for Recipe Chat – our Asparagus Tart will be featured and prepared
  • Visit Little Hands on the Farm
  • Special invited guest to the Circus

This is the article that Corteva Agriscience published after visiting our small farm this spring…

Following Family Tradition: Russell Veggies Grows A Cornucopia of Produce

Val and Kenny Russell do their part to ensure their local community has access to plenty of fresh fruits and vegetables.

A family farm for more than 50 years, Russell Veggies operated as a commercial farm for many years before scaling back and transitioning to a 2.5-acre vegetable farm in recent years.

“Kenny is the last Russell to farm this land in Southern Indiana,” Val said. “We still retain our traditional farming roots by growing many varieties of fruits and vegetables.”

A retired railroad worker and lifelong vegetable producer, Kenny enjoys the challenge of finding new vegetable varieties to grow and loves the long hours of outside tending his vegetables.

“I love to work. I sleep about four hours each night. I worked seven days a week for 13 years in a row without a day off,” he said.

“He’s a daylight to dark worker. He can work circles around me,” Val said. “I can sell anything he grows, which speaks to the quality of his product.”

Among the vegetables grown on the farm in Floyd County, Greenville Township, Indiana, are asparagus, radishes, cherry tomatoes, onions, broccoli, cauliflower, cabbage, cucumbers, sugar snap and English peas, eggplant, Swiss chard, Kenny’s famous elephant garlic and heirloom tomatoes, broccoli, basil, carrots, squash and a selection of greens and lettuces. The duo also produces a crop of jumbo blackberries and Indiana red cockscomb flowers.

The Russells grow many of their vegetables in a low tunnel production system.

“Our veggies are as naturally grown as possible,” Val said. “Our produce is fertilized with rabbit and chicken manure.”

Until 2019, the Russells sold the majority of their naturally-grown produce at the New Albany Farmer’s Market in New Albany, Indiana.  This year, they will instead operate their own local roadside stand.

They share their bounty with the local community.  “We donate our over-production to Veggie Rescue, which is part of the Let Us Learn program, based out of New Albany, Indiana,” Kenny said. “We’d rather feed people than hogs.”

For more information, visit www.RussellVeggies.com.

Valarie Russell on July 23rd, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Stop by for your weekly fresh produce. Please remember we will not be open next Saturday due to our unique opportunity at the Indiana State Fair, but we’re back on track for August 10th.

Our “Veggie of the Week” will be CUCUMBERS, I posted my Benedictine spread recipe and will have several different recipes for you to pick up on Saturday as well.

On the tables this week you will find… Corn and tomatoes!!! also… cabbage, green beans, new potatoes, zucchini, yellow squash, golden zucchini, kale, okra, cucumbers, and Kenny’s candy onions. We will have more of our peppers… green bell, jalapeno and banana. We will also have more of our “Black Imagination” watermelons! Peaches are in for the season and they are delicious. We should also have a few more of Kenny’s blackberries available.

Stop by and pick up some fresh goodies and chat for a while. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well. Just a reminder, we have our homemade preserved items available, if you don’t see them be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

 

Valarie Russell on July 23rd, 2019

Benedictine or Benedictine Spread is a condiment made with cucumbers, onions and cream cheese. It is used to make cucumber sandwiches and was invented around the turn of the 20th century by Jennie Carter Benedict, a caterer and restaurateur in Louisville, Kentucky. Benedict opened her restaurant in 1893. It was there that she invented and originally served Benedictine. Originally used for sandwiches, Benedictine has in recent years been used as a dip for chips and vegetables.

8 ounces of cream cheese, softened

3 tablespoons cucumber juice

1 tablespoon onion juice

1 teaspoon salt

a few grains of cayenne pepper

2 drops green food coloring (I personally omit this)

Fresh dill weed or chives for garnish (optional)

 

To get the juice, peel and grate a cucumber, then wrap in a clean dish towel and squeeze juice into a dish. Discard pulp. Do the same for the onion. Mix all ingredients with a fork until well blended. Using a blender will make the spread too runny.”

** This is the original recipe; I personally use the pulp of both cucumber and onion. This just makes it kind of lumpy but very spreadable. I grate both and drain the juices off before mixing.

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Valarie Russell on July 16th, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Stop by for your weekly fresh produce.

Our “Veggie of the Week” will be ZUCCHINI, I posted my Lemon Zucchini Bread recipe and will have several different recipes for you to pick up on Saturday as well.

On the tables this week you will find… Corn and tomatoes!!! also… cabbage, green beans, beets, new potatoes, zucchini, yellow squash, kale, okra, cucumbers, and Kenny’s elephant garlic and candy onions. We will have more of our peppers… green bell, jalapeno and banana. This will be our last week for cantaloupes but, we will have plenty. We will also have more of our “Black Imagination” watermelons! Peaches are in for the season and they are delicious. We should also have a few more of Kenny’s blackberries available.

Stop by and pick up some fresh goodies and chat for a while. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well. Just a reminder, we have our homemade preserved items available, if you don’t see them be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on July 16th, 2019

Delicious Glazed Lemon Zucchini Bread Recipe that is soft, moist, filled with grated zucchini and lemon juice and topped with a lemony glaze.

2 cups cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup canola oil
1 1/3 cup sugar
2 tbsp lemon juice
1/2 cup buttermilk
1 lemon zest
1 cup zucchini

Glaze
1 cup powdered sugar
2 tbp lemon juice
1 tbsp milk

Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined.
Preheat oven to 350 Pour batter into greased 9×5 loaf pan. Bake for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

 

 

 

 


 

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Valarie Russell on July 9th, 2019

We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Be sure and stop by for your weekly fresh produce.

Our “Veggie of the Week” will be okra! I posted my easy pickled okra recipe and will have several different recipes for you to pick up on Saturday.

On the tables this week you will find… Corn and tomatoes!!! also… cabbage, green beans, beets, new potatoes, zucchini, yellow squash, kale, okra, cucumbers, and Kenny’s elephant garlic and candy onions. We will have more of our peppers… green bell, jalapeno and banana. Cantaloupes are READY and we will have plenty for our tables. We will also have more of our “black Imagination” watermelons!

Just a reminder, we have our homemade preserved items available, if you don’t see them on the table be sure and ask. Grilling planks and Blackening Spice have also been restocked.

Have a great week and hope to see you Saturday,

Val & Kenny

Okra & Beans