Valarie Russell on February 3rd, 2016

egg drop 11Note:  ONE HOUR EARLIER this week!

I  will be under the pavilion this Saturday from 9-11 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.

Just a reminder we still have some of our home preserved items available for pre-order… home-made jams(many varieties), salsa, pasta sauce, chili base, a few pickles, pickled beets, dilly beans, pepper relish, chow-chow and apple pie filling.  E-mail me for any additional information or to place an order~ val@russellveggies.com .

Have a great week and we will see you there,

Val & Kenny

Valarie Russell on January 19th, 2016

egg drop7aI  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.

Just a reminder we still have some of our home preserved items available for pre-order… home-made jams(many varieties), salsa, pasta sauce, chili base, a few pickles, pickled beets, dilly beans, pepper relish, chow-chow and apple pie filling.  E-mail me for any additional information or to place an order~ val@russellveggies.com .

Have a great week and we will see you there,

Val & Kenny

Valarie Russell on January 5th, 2016

egg drop5New 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 2016…

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, mustard greens and baby lettuce.  Let me know what your needs are and I will have your order ready when you arrive.

Just a reminder we still have some of our home preserved items available for pre-order… home-made jams, salsa, pasta sauce, chili base, 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

Valarie Russell on January 5th, 2016

Zac Brown 2015 (17)I just wanted to share a few thoughts and photos from our experience with the Zac Brown Band. What an adventure…

It was his love of music and food that got Brown thinking about a better experience for some fans at his shows. He thought the traditional “meet-and-greets” were impersonal and did not allow for a performer to really know fans. So, he teamed up with his friend and chef, Rusty Hamlin, to create the “Eat & Greet.”

So where does chef Rusty get enough food to feed 150 selected fans in a strange town with only a few hours to prepare?  He and his staff search out local farmer’s markets and/or farms to provide fresh seasonal items.  We were contacted on Monday via email (thanks to our website) requesting produce for Thursday. We were just lucky enough to have some of our winter squash still available as well as fresh greens and eggs.

Hamlin’s stage is 54-foot semi that has been converted in to a state- of- the art kitchen with all of the bells and whistles. Her name is “Cookie”.  We delivered produce on Thursday morning and got to meet Rusty and tour the kitchen.

Later that evening we were invited to the “Eat & Greet”.  For over an hour band members stand behind tables spooning large helpings of Rusty’s food on to fans plates and Zac Brown stands at the end of the line talking to each and every person as they pass by. People linger and talk food and music. There is one rule… No pictures or autographs.

Most of the pictures I have included are prior to the “Eat & Greet” the additional few are public photos made available from the band’s photographer.

What a night to remember…

Zac Brown 2015 (19) Zac Brown 2015c Zac Brown 2015d Zac Brown 2015e Zac Brown 2015gZac Brown 2015 (14) Zac Brown 2015 (13)

Valarie Russell on December 15th, 2015
HAPPY HOLIDAYS!

HAPPY HOLIDAYS!

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, lettuce and mustard greens.  We may have a small amount of Swiss chard. This will be our last egg drop until January.

Stop by for your holiday gift giving, featuring many of our home-made jams ~ several varieties, salsa, pickles, pickled beets, dilly beans, “Cowboy Candy” aka jalapeno relish, Chow-Chow, pepper relish, pasta sauce, chili base, and apple pie filling. Kenny’s hardwood cooking utensils, grilling planks, etc… will also be available. We have a few more beautiful local grown poinsettias for your holiday decorating. E-mail me for any additional information ~ val@russellveggies.com

Thanks for your patronage and hope to see you Saturday,

Val & Kenny

12-7-15b

Valarie Russell on December 8th, 2015

12-7-15bI 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 a few greens… kale, spinach and brazing greens.  No lettuce or Swiss chard this week due to a special event, we should have more next Saturday.

Stop by for your holiday gift giving, featuring many of our home-made jams ~ several varieties, salsa, pickles, pickled beets, dilly beans, “Cowboy Candy” aka jalapeno relish, Chow-Chow, pepper relish, pasta sauce, chili base, and apple pie filling. Kenny’s hardwood cooking utensils, grilling planks, etc… will also be available. We have some beautiful local grown poinsettias for your holiday decorating. E-mail me for any additional information ~ val@russellveggies.com

Thanks for your patronage and hope to see you Saturday,

Val & Kenny

farm mkt 9-26-15 (15)

Valarie Russell on November 24th, 2015

small business saturday1.jpg.png

Poinsettia

 

 

 

 

 

Come join us for Small Business Saturday, downtown New Albany will be bustling all day! We will have our usual eggs and greens along with lots of our homemade goodies.  We usually sell out early… so be sure to come early or pre-order to make sure you get the items you need.

Stop by for your holiday gift giving, we will be at the market form 10-2 this weekend and featuring many of our home-made jams ~ several varieties, salsa ~ three (3) varieties, pickles, pickled beets, dilly beans, “Cowboy Candy” aka jalapeno relish, Chow-Chow, pepper relish, pasta sauce, chili base, and apple pie filling. Kenny’s hardwood cooking utensils, grilling planks, etc… We will also have some beautiful local grown poinsettias available for your holiday decorating. E-mail me for any additional information ~ val@russellveggies.com

Thanks for your patronage and hope to see you there,

Val & Kenny

utensilesorange marmalade

 

 

 

 

Valarie Russell on November 24th, 2015

stuffed acorn squash (2)This is a beautiful dish that can really shine as a holiday meal, or any time you want to add a little something fancy to the dinner table. It’s so easy, it will make you look like it took hours to create.

2 acorn squash

1 cup walnuts, roughly chopped

1 cup fresh cranberries

1/3 cup brown sugar

1/4 cup freshly squeezed orange juice

4 tablespoons butter

honey, optional

 

Preheat oven to 375º F.

Cut each squash in half (make halves as even as possible) and scrape out seeds.

Place squash cut side up in 1-2 baking dish.

In a large bowl, combine walnuts, cranberries, brown sugar, orange juice and a drizzle of honey, and toss together. Make sure everything is evenly coated.

Divide mixture into 4 parts and stuff into hollow center of squash.

Top each half with 1 tablespoon butter.

Cover baking dish loosely with aluminum foil and transfer to oven.

Bake for 60-90 minutes, or until squash is fork tender.

Remove from oven and serve immediately.

 

 

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Valarie Russell on November 17th, 2015

happy-thanksgiving

This Saturday will be more than just an “Egg Drop”… we will have a mini-market.  We will once again be located under the pavilion at the corner of Bank & Market Streets from 10-noon for your shopping pleasure. We have been holding back a bit for this Saturday and your Thanksgiving dinner purchases.  We will have cabbage, radishes, kale, spinach, acorn, spaghetti and butternut squash, turnips, potatoes, sweet potatoes, mixed baby lettuce, Swiss chard and mustard greens.  We will also have lots of fresh SAGE and even some parsley.

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 grow thru as much of the winter as possible.

Don’t forget to pick up your farm-fresh, free-range eggs at the market. We usually 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, “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

 

 

Valarie Russell on November 17th, 2015

fall harvest risottoI have to tell you this is a recipe I received from the chef at Publix grocery store in St. Augustine this past week. He was giving one of their weekly cooking demos and I stopped to watch his presentation.  I was so glad I did, it’s delicious.  I hung around until he was finished cooking and distributing samples, then we chatted for a bit.  I asked what the company policy was about sharing recipes and he said there wouldn’t be a problem sharing with you all. He even gave me recipe cards to hand out at the market, which I will do this weekend.

2 cloves garlic, coarsely chopped

1 leek, sliced (or small onion)

1 bunch Swiss chard *(or 4 cups fresh spinach)

2 tablespoons canola oil

1 cup diced butternut squash

1 1/2 cups Arborio rice

1 box (or can) butternut squash bisque (14-18 oz)

3 cups reduced-sodium vegetable broth

1/2 cup crumbled reduced-fat Gorgonzola cheese

1 (10-oz) box frozen garlic & herb marinated shrimp

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Preheat large stockpot on medium-high 2-3 minutes. Place oil in pot, then add garlic, leeks, chard stems, and squash; cook 2-3 minutes or until squash begins to soften.

Reduce heat to medium. Stir in rice, bisque, and broth until blended and cover; cook and stir 10 minutes.

Reduce heat to low; cook and stir 20 more minutes. Remove pan from heat; stir in cheese vigorously.

Prepare shrimp, while risotto cooks, following stovetop package instructions.

Stir into risotto: chard leaves, salt, and pepper. Divide risotto into serving bowls; top with shrimp and serve.

*Note: Remove chard leaves from stems; chop leaves coarsely (2 cups), then chop stems (1 cup).

You can get this recipe and more like it on their website… www.publix.com/aprons

 

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