Valarie Russell on July 28th, 2015

farmer's market signBack at the market this weekend, a re-peat of last week… sweet corn and home grown tomatoes… a few heirlooms, red, yellow and pink. Kenny will have canning tomatoes available if you need any for your home canning this year. We may have some canning pickles and beets too.

We’ll also have cucumbers, kale, Swiss chard, zucchini, cabbage, yellow squash, egg plants (several varieties) green beans, new potatoes, candy onions, beets and a variety of Kenny’s peppers. Also available on Saturday more garlic, fresh celery, parsley, basil, mint and cockscomb flowers.

Peaches are perfect… freestone “Red Haven”. Be sure to come early or place your order to assure availability. We’ll have a few “Canary” melons but blackberries are quickly fading away.

We now offer our “Baskets of the Week” every Saturday. If you are in need or want one please email me by noon Friday, val@russellveggies.com. The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make these happen, they are done fresh Saturday morning and are pre-order only.

Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.

Have a great week and we will see you on Saturday,

Val & Kenny

last week's basket

last week’s basket

 

Valarie Russell on July 28th, 2015

Middle Eastern Zucchini DipIf you are over run with zucchini, you may want to try this creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.

 

2 tablespoons extra-virgin olive oil

2 medium zucchini, diced

2 cloves garlic, chopped

1/2 cup low-fat or nonfat plain Greek yogurt

2 tablespoons lemon juice

2 tablespoons chopped fresh mint

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.

 

Make Ahead Tip: Cover and refrigerate for up to 1 day; stir before serving.

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Valarie Russell on July 21st, 2015

Heirloom Tomatoes 7-21-12aBack at the market this weekend… sweet corn and home grown tomatoes… a few heirlooms, red and yellow. Kenny has some canning tomatoes available if you need any for your home canning this year. We should have some canning pickles too.

We’ll also have beets, cucumbers, kale, Swiss chard, zucchini – green & golden, cabbage, yellow squash, egg plants (several varieties) green beans, new potatoes, candy onions and a variety of Kenny’s peppers.  Also available on Saturday more garlic, fresh celery, parsley, basil, mint and cockscomb flowers.

Peaches are perfect…  freestone “Red Haven”. Be sure to come early or place your order to assure availability. We’ll have a few “Canary” melons and more blackberries will be available this weekend.

We now offer our “Baskets of the Week” every Saturday. If you are in need or want one please email me by noon Friday, val@russellveggies.com.  The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make these happen, they are done fresh Saturday morning and are pre-order only.

Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.

Have a great week and we will see you on Saturday,

Val & Kenny

canary melon canary melon 1

 

Valarie Russell on July 21st, 2015

peach teaOne of my favorite summertime beverage is sweet ice tea, but adding fresh peaches makes it amazing. The fresh lemon makes the peaches pop with flavor. This is so delicious especially on those hot summer days; garnished with some fresh cut mint from the garden… heaven in a glass.

 

5 individual tea bags or 3 family size

5 cups of boiling water

1 ½ pounds of fresh peaches, peeled, pitted and sliced

½ cup sugar

1 lemon, juiced

5 cups of ice cubes

1 cup fresh peaches, sliced

Fresh mint for garnish

 

Steep tea bags in boiling water for 5 minutes; set aside add sugar and cool. Meanwhile puree the peaches and push pulp through a strainer. Add the strained puree to a ½ gallon pitcher add lemon juice, top with ice and pour tea over the top; stir. Cover and chill in refrigerator until needed, stirring in fruit just before serving. Garnish with fresh mint.

Note: Depending on your desire and the sweetness of the peaches, more or less sugar can be used.

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Valarie Russell on July 14th, 2015

farmer's market signIt’s here… sweet corn at the market this Saturday.  We also have home grown tomatoes… a few heirlooms, red and yellow. Beets, cucumbers, kale, Swiss chard, zucchini – green & golden, cabbage, yellow squash, green peppers, kohlrabi, green beans, egg plant and new potatoes. Kenny will be bringing plenty more candy onions and a few elephant garlic.

Peaches are just about perfect, be sure and get your orders in early.  Cantaloupes are  ripe and  tasty, we should have a few more this weekend. Blackberries are turning color we may have a few.

We now offer our “Baskets of the Week” every Saturday. If you are in need or want one please email me by noon Friday, val@russellveggies.com.  The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make these happen, they are done fresh Saturday morning and are pre-order only.

We will have more of our homemade jams and jellies along with Kenny’s Grilling Planks and Blackening Spice. I will also have a few herb pots and fairy wands available.

Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.

Have a great week and we will see you on Saturday,

Val & Kenny

a couple of our satisfied customers... what cuties!

a couple of our satisfied customers… what cuties!

Valarie Russell on July 7th, 2015

farmer's market 4It’s here… sweet corn at the market this Saturday.  We also have home grown tomatoes… a few heirlooms, red and yellow. Beets, cucumbers, kale, Swiss chard, zucchini – green & golden, cabbage, yellow squash, green peppers, kohlrabi, green beans and new potatoes. Kenny will be bringing plenty more candy onions and a few elephant garlic.

Peaches are ripe for the picking and would make a great Peach Crumble for your weekend dinners. Cantaloupes are starting to ripen and we should have a few more. Blackberries are turning color but not quite ready.

We now offer our “Baskets of the Week” every Saturday. If you are in need or want one please email me by noon Friday, val@russellveggies.com.  The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make these happen, they are done fresh Saturday morning and are pre-order only.

We will have more of our homemade jams and jellies along with Kenny’s Grilling Planks and Blackening Spice. I will also have a few herb pots and fairy wands available.

Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.

Have a great week and we will see you on Saturday,

Val & Kenny

corn 2014

Valarie Russell on July 7th, 2015

peach crumbleOld-fashioned, delicious and easy to make describes this yummy dessert. It’s wonderful served with ice cream.

6 cups sliced peeled ripe peaches

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon lemon juice

1/2 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

TOPPING:

1 cup all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 egg, lightly beaten

1/2 cup butter, melted and cooled

Vanilla ice cream, optional

Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.

Bake 35-40 minutes. Serve with ice cream.

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Valarie Russell on June 30th, 2015

4th of July

Join us in celebrating July 4th … it’s sure to be a great day in beautiful downtown New Albany. There’s lots happening, first being the New Albany farmer’s market, Independence Day 5K ~ Fun Run and don’t forget the “Great American Picnic” at the Floyd County 4-H fairgrounds.

It’s here… just in time for your holiday cookouts!  We will have our first picking of sweet corn at the market Saturday.  We’ll also have home grown tomatoes, beets, cucumbers, kale, Swiss chard, cabbage, zucchini – green and golden, yellow squash, green beans and new potatoes. Kenny will be bringing plenty more elephant garlic and candy onions.

Peaches are ripe for the picking and would make a great cobbler. Cantaloupes are starting to ripen and we will have more blueberries.

We now offer our “Baskets of the Week” every Saturday. If you are in need or want one please email me by noon Friday, val@russellveggies.com.  The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make these happen, they are done fresh Saturday morning and are pre-order only.

We will have more of our homemade jams and jellies along with Kenny’s Grilling Planks and Blackening Spice. I will also have a few herb pots and fairy wands available.

Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.

Have a great week and we will see you on Saturday,

Val & Kenny

corn 2014

Valarie Russell on June 23rd, 2015

meet me at the farmers marketWe’re hoping for a bit drier Saturday this week, I believe last weeks market was the wettest we have seen the past eight years of being there.  So positively thinking, it’s going to be a wonderful Saturday morning in beautiful downtown New Albany. Come join us for another day of fresh home grown produce at the New Albany farmer’s market. It’s black raspberries and blue berries season, we are sure to run out very early.   Our blackberries are looking great… but a couple weeks out for picking. Our local peach farmer friend says… next weekend for PEACHES!

We will have at the market Saturday… “Early Girl” tomatoes, beets, cucumbers, kale, Swiss chard, mustard greens, cabbage, zucchini – green and golden, yellow squash, green beans and new potatoes. Kenny will be bringing plenty more elephant garlic and candy onions. Kenny thinks corn will be ready by the fourth of July! I say it better be, what’s the 4th of July cookout with out corn on the cob?

We now offer our “Baskets of the Week” every Saturday. If you are in need or want one please email me by noon Friday, val@russellveggies.com.  The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make these happen, they are done fresh Saturday morning and are pre-order only.

We will have more of our homemade jams and jellies along with Kenny’s Grilling Planks and Blackening Spice. I will also have a few herb pots and fairy wands available.

Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.

Have a great week and we will see you on Saturday,

Val & Kenny

Valarie Russell on June 16th, 2015

farmer's mkt1It’s going to be another wonderful Saturday morning in beautiful downtown New Albany. Come join us for another day of fresh home grown produce at the New Albany farmer’s market. It’s looking like black raspberries and blue berries are just about ripe for the picking, in fact I picked enough black raspberries today to make a batch of our Black Raspberry Balsamic Jam. There should be more for the weekend!

We will also have at the market Saturday… “Early Girl” tomatoes, sugar snap peas, radishes, beets, cucumbers, kale, Swiss chard, mustard greens, English peas, green onions, broccoli, cabbage, zucchini – green and golden, yellow squash, green beans and new potatoes. Kenny will be bringing plenty more elephant garlic and candy onions.

We now offer our “Baskets of the Week” every Saturday. If you are in need or want one please email me know by noon Friday, val@russellveggies.com.  The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make them happen, they are done fresh Saturday morning and are pre-order only.

We will have more of our homemade jams and jellies along with Kenny’s Grilling Planks and Blackening Spice. I will also have a few herb pots and fairy wands available.

Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.

Have a great week and we will see you on Saturday,

Val & Kenny

IMG_0268Be sure a pick up all your fixings for this beautiful salad at your New Albany farmer’s market.  All the ingredients for this was sourced right at the market.  We have an awesome variety of local vendors with a wide rage of products.