Valarie Russell on July 18th, 2017

A new feature this week… “Guest Post”  this is something I have been kicking around a bit and decided to try it out. I thought of asking our customers to send me pictures with recipes of their creations using our produce. So if anyone is interested just let me know or send me your story. You can contact me at… Val@russellveggies.com

Our first guest blogger is Jennifer, my awesome niece, who many of you have seen at the market. She graciously helps me every Saturday morning. She is one of  the main components of our “Growers Choice Baskets” (of course Kenny holds the top position). Jennifer helps to create those beautiful baskets you purchase from us every week.

She sent me these amazing pictures of the sandwich she had fixed for her family so I asked her to tell all of us about them, here is her post…

“So last week, I was working in downtown Louisville. I came across a food truck that advertised a Caprese Grilled Cheese. My family and I LOVE caprese salad and grilled cheese, so I figured it was a win win! It was good. But the whole time I was eating it, I kept thinking, I wish I had Uncle Kenny’s heirloom tomatoes on this… and I wish I had more fresh basil (which I grow now, off of one of Val’s herb plants I bought this spring). So… if you know me, you know I like to try things and then make them better.”

Caprese Grilled Cheese

Ingredients

* fresh bread (I recommend sourdough bread)

* fresh mozzarella, slices or sliced rounds

* Kenny’s Heirloom tomato slices (I prefer Cherokee Purple) *slice and then sit between a couple of pieces of paper towel to soak up some of the juice*

* chopped, fresh basil (I like a lot of basil)

* freshly ground black pepper, to taste

* extra virgin olive oil or butter

* Kenny’s elephant garlic

* Balsamic vinegar

 

Instructions

* Heat olive oil or butter in a pan

* Start lightly warming/toasting one side of the bread (will be inside of grilled cheese)

* Flip over one piece of bread, Layer Mozzarella rounds in an even layer over one slice of bread followed by a drizzle of balsamic vinegar on the mozzarella and then an even layer of sliced tomatoes.

* Sprinkle basil ribbons over top and season with ground black pepper to taste, (I add more mozzarella cheese) then cover with remaining slice of bread.

*Let the bottom piece brown.

*Drizzle a little more olive oil heat over medium-low heat when you flip the sandwich over carefully

* Cover with lid and cook until sandwich is golden brown on both sides and cheese is melts

* Remove from skillet and lightly brush garlic clove along toasted sides of bread. Serve immediately.

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Valarie Russell on July 18th, 2017

We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, Swiss chard,  fresh cut basil, mint and CANDY onions. Kenny will be picking a few eggplant this week and a few more unusual summer squash. Blackberries are still ripening and ready for picking, we should have more… along with a very few blueberries, they are just about done for the season.  Peaches will be available from now thru August.

Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.

The chickens are not loving this hot weather and are producing much slower, thus making our egg supply lower. 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. If you don’t see it on the table… just ask us.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on July 10th, 2017

We will be at the New Albany Farmer’s Market this Saturday morning, summer hours have begun 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, Swiss chard,  fresh cut basil, mint and CANDY onions. Kenny will be picking a few eggplant this week and new batch of unusual summer squash.

Blackberries are ready for picking, we should have more… along with blueberries.  Peaches will be available from now thru August. Our weekly baskets are available, be sure and pre-order by NOON Friday.

The chickens are loving this weather and are producing well, they are giving us plenty of eggs to bring to market. But like with all good things they sell out fairly early too.

Just a reminder, we have our homemade preserved items available each week as well.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on July 10th, 2017

This year’s Monarch festival, hosted annually by the Arts Council of Southern Indiana to celebrate and help protect the species, is taking on a new look.

The festival, which has traditionally been held in downtown New Albany near the Arts Council building, will be at Hidden Hill Nursery in Utica from 1 to 8 p.m. Saturday, July 15 and 1 to 5 p.m. Sunday, July 16.

The festival is designed to celebrate the butterfly as it embarks on the annual migration to warmer areas in Mexico and the Southern United States, and to educate on how people can help the species which is in danger each year due to habitat loss and pollution.

There will be a sculpture show, other local artists, vendors and performances and activities for the whole family, including an annual butterfly release. The cost is $10 per carload of people and proceeds benefit the Arts Council.

Families can make the celebration an all-day affair, bringing a picnic and visiting one of the many lush gardens and greenhouses  at the nursery, which specializes in rare plants.

There are train gardens and caterpillar gardens and kids’ gardens and adult gardens — there’s just so much to do and see. It’s the perfect place to have it. The butterflies are going to be happy campers.

There’s something for everyone at the 7th Annual Monarch Festival Bob Hill’s Hidden Hill Nursery and Sculpture Garden on July 15 and 16 — art demos, crafts and activities for the kiddos, a butterfly release each day at 4pm and some libations for the grown-ups from NABC Cafe & Brewhouse and Turtle Run Winery and Best Vineyards and Winery. Oh yeah!

If You Go

• WHAT: 7th annual Monarch Celebration, hosted by the Arts Council of Southern Indiana
• WHEN: 1 to 8 p.m. Saturday, July 15, 1 to 5 p.m. Sunday, July 16
• WHERE: Hidden Hills Nursery, 1011 Utica Charlestown Rd., Jeffersonville
• COST: $10 per carload — includes family activities, butterfly release, live music and performances, food vendors, vendor and artist booths and demonstrations, unique gardens.

Valarie Russell on July 4th, 2017

We will be at the New Albany Farmer’s Market this Saturday morning, summer hours have begun 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, Swiss chard,  fresh cut basil, mint and CANDY onions. Kenny thinks he’ll be picking a few eggplant this week and new batch of unusual summer squash.

Blackberries are ready for picking, we should have some… along with more blueberries.  Peaches will be available from now thru August. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are loving this weather and are producing well, they are giving us plenty of eggs to bring to market. But like with all good things they sell out fairly early too.

Just a reminder, we have our homemade preserved items available each week as well.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on July 4th, 2017

If you’ve never tried them, you must, they’re a creamy, sweet, nutty, summertime treat (some even say they taste like artichoke).  It’s kind of a shame to cut them because  the original flying-saucer shape is so fun and unique but truth be told, I was just looking for a quick clean and delicious side dish and was not focused on presentation but more on time and taste.

I gave them a quick steam/saute – that’s when I treat them as if I am going to saute them but add some water and pop a lid on it to speed up the process (which is technically a steam). Then right before they are done cooking I remove the lid and allow the water to evaporate. Then I add  some olive oil and finish the saute. This allows me to use less oil.

Patty Pans are definitely and ingredient that doesn’t need a lot of fuss. A little fresh herb (in this case dill) along with a kiss of oil and garlic and I have a taste-sensation!

You could easily elevate this side to a main dish by adding some fresh halved cherry tomatoes and serving it spooned over grilled fish or chicken. If you wanted a little more substantial… try it tossed with some pasta and parmesan!

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Valarie Russell on July 4th, 2017

I love these cute little summer squash, these could easily be stuffed with a vegetarian mix. Try quinoa or rice, borrowing from a stuffed pepper recipe. One squash makes a very filling dinner.

 
4 Small Ronde De Nice summer squash
1 pound ground beef
1 cup finely crushed bread crumbs
2 teaspoons unsalted butter
1/2 teaspoon oregano
1/2 teaspoon celery seed
1/2 cup grated parmesan cheese
dash pepper

Preheat oven to 375°.

Wash squash, remove “cap”, and hollow out center.

In medium bowl, combine beef, bread crumbs, butter, oregano, celery seed, cheese and pepper. Work with hands until well mixed.

Place 4-6 squash on a lined baking tray. Spoon stuffing into squash hollows.

Bake for about 1 hour and 30 minutes until squash is fork tender.

Serve immediately. Makes a cute presentation!

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Valarie Russell on June 27th, 2017

We will be at the New Albany Farmer’s Market this Saturday morning, summer hours have begun 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, Swiss chard,  fresh cut basil, mint and CANDY onions. Kenny thinks he’ll be picking a new batch of sugar snap peas too.

Blackberries are ready for picking, we should have some… along with more blueberries.  Peaches will be available from now thru August. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are loving this weather and are producing well, they are giving us plenty of eggs to bring to market. But like with all good things they sell out fairly early too.

Just a reminder, we have our homemade preserved items available each week as well.

Have a great week and hope to see you Saturday,

Val & Kenny

Fresh home grown tomatoes…

Valarie Russell on June 20th, 2017

We will be at the New Albany Farmer’s Market this Saturday morning, summer hours have begun 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, cauliflower, a few peas, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, Swiss chard, more green onions, fresh cut basil, mint and CANDY onions. Kenny thinks he’ll be picking a new batch of sugar snap peas too.

Blackberries are ready for picking, we should have some… along with more blueberries.  Peaches will be available… this will be the first picking and they are semi-cling variety. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

The chickens are loving this weather and are producing well, they are giving us plenty of eggs to bring to market. But like with all good things they sell out fairly early too.

Just a reminder, we have our homemade preserved items available each week as well.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on June 20th, 2017

This is another great use of all the abundant squash now available. It makes a great side dish for any meal… delicious too.

 

3 pounds yellow squash, cut into 1-inch cubes

1/2 cup dry bread crumbs

1/2 cup chopped onion

2 eggs

1/2 cup butter, melted

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup butter, melted

1/4 cup dry bread crumbs

Preheat an oven to 375 degrees F.  Grease a 2-quart baking dish.
Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

 

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