Valarie Russell on September 1st, 2015

farmer's market signIt’s going to be another beautiful day for the market this Saturday… stop by for more sweet corn, green beans and home grown tomatoes… a few heirlooms and just plain ole red ones. We are just about finished bringing canning tomatoes, so if you need any for your home canning this year please let us know.

Swiss chard is back… but on a limited basis. We will have plenty kale for your greens this week.  Also… new potatoes, beets, cucumbers, zucchini, cabbage, yellow squash, bell peppers, and eggplant. Kenny will be bringing more candy onions and a wide variety of peppers, mild and really hot ones.

Winter squashes are ready, we will have butternut, acorn and spaghetti this week and buttercups in a few more weeks.  Sweet potatoes are being dug and are looking really good, more will be available this week.

Apples are ready, I have started picking now…  Jonathan, Golden Delicious and Mutzu!

We are still offering our “Baskets of the Week” every Saturday. If you are interested, 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 goodies; pickles, jams, etc… along with Kenny’s Grilling Planks and Blackening Spice. I also still have a few fairy wands available for your patio plants or indoor pots.

Don’t forget to order your farm-fresh, free-range eggs, we do sell out early.

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

Val & Kenny

Valarie Russell on September 1st, 2015

Zesty lime rice saladThis is a light and refreshing lunch or a side dish with dinner, and a great use of summer veggies. It’s delicious, but the second time I made it I decided to add grilled chicken for a complete meal in a bowl.  I marinated 2 chicken breast in the some of the KRAFT Zesty Lime Vinaigrette Dressing then grilled them.  Sliced and added on top of fresh made salad not refrigerated. A perfect light summer meal.

 

3 cups cooked long-grain white rice (we use Jasmine)

2 ears fresh corn (cut from cob)

1 can (15 oz.) black beans, rinsed

1 cup cherry tomatoes, halved (you can use diced tomatoes)

2 green onions,

1 jalapeno, seeded and diced

1/4 cup chopped cilantro (or parsley)

1/4 cup Sharp Cheddar Cheese

1/8 teaspoon chipotle powder

1/2 cup KRAFT Zesty Lime Vinaigrette Dressing

 

Mix all ingredients together except chipotle powder with lime vinaigrette, blend those together then pour over salad and refrigerate 30 minutes.

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Valarie Russell on August 25th, 2015

farm fresh

It’s going to be another beautiful day for the market this Saturday… stop by for more sweet corn, green beans and home grown tomatoes… a few heirlooms and just plain ole red ones. We are just about finished bringing canning tomatoes, so if you need any for your home canning this year please let us know.

Swiss chard is still on hiatus, but will be returning in a few weeks. We will have plenty kale as your greens this week.  Also… new potatoes, beets, cucumbers, zucchini, cabbage, yellow squash, green peppers, and eggplant. Kenny will be bringing more candy onions and a wide variety of peppers, mild and really hot ones.

Winter squashes are ready, we will have some available starting this weekend.  Those who have gotten baskets lately have already seen a few, everyone else will get their chance this Saturday. We will have butternut, acorn and spaghetti this week and buttercups in a few more weeks.

Peaches done for the season, we will have some for our baskets this week. Apples are just about ready, I may pick a few for this week depending on their sugar content.  Mutzu’s are still a good week or two 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.

We will have more of our homemade goodies along with Kenny’s Grilling Planks and Blackening Spice. I also still have a few fairy wands available for your patio plants or indoor pots.

Don’t forget to pick up your farm-fresh, free-range eggs while available, just a reminder that we sell out early.

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

Val & Kenny

 

Valarie Russell on August 18th, 2015

farmer's market 4Back at the market this weekend… sweet corn and home grown tomatoes… a few heirlooms, red and yellow. Kenny has a few canning tomatoes available if you need any for your home canning this year. Please let us know so we can bring them for you.

Swiss chard is currently on hiatus, but will be returning in a few weeks (too much cutting, I believe).  We will have plenty of kale for your greens this week.  Also… green beans, new potatoes, beets, cucumbers, zucchini, cabbage, yellow squash, green peppers, and eggplant. Kenny will be bringing more candy onions and a wide variety of peppers.

Peaches are just about done for the season, we will have just enough for our baskets this week. Watermelons are ripe and tasty, a few more available this weekend. Apples are just a few weeks away… and they are looking awesome this year.

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 goodies along with Kenny’s Grilling Planks and Blackening Spice. I also still have a few fairy wands available for your patio plants or indoor pots.

Don’t forget to pick up your farm-fresh, free-range eggs while available, just a reminder that we sell out early.

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

Val & Kenny

 

Valarie Russell on August 11th, 2015

farmer's market sign

Back 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. Please let us know so we can bring them for you.

Swiss chard is currently on hiatus, but will be returning in a few weeks (too much cutting, I believe).  We will have plenty of kale for your greens this week. We will also have green beans, new potatoes, beets, cucumbers, zucchini, cabbage, yellow squash, green peppers, and eggplant. Kenny will be bringing plenty more candy onions and a wide variety of peppers. Also available on Saturday fresh celery, parsley, basil and some mint.

Peaches are just about done for the season, we will have just enough for our baskets this week. Watermelons are ripe and tasty and we will have a few more this weekend. Apples are just a few weeks away… and they are looking awesome this year.

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 goodies along with Kenny’s Grilling Planks and Blackening Spice. I also still have a few fairy wands available for your patio plants or indoor pots.

Don’t forget to pick up your farm-fresh, free-range eggs while available, just a reminder that we sell out early.

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

Val & Kenny

 

Valarie Russell on August 11th, 2015

peach breadThis makes an excellent breakfast bread or a light dinner dessert by adding some vanilla ice-cream.  Made some for Kenny this morning, over half is already gone.

 

1/2 cup butter or 1/2 cup margarine, softened

1 cup sugar

3 eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 cup chopped pecans

2 cups sliced fresh peaches

3 tablespoons frozen orange juice concentrate, thawed

1 teaspoon vanilla extract

 

Cream butter; gradually add sugar, mixing well.

Add eggs, one at a time, beating well after each addition.

Mix together next 6 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.

Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan.

Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.

Cool in pan 10 minutes. Remove from loaf pan and cool completely.

 

 

 

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Valarie Russell on August 3rd, 2015

farmer's mkt1Back 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.

Beets, cucumbers, kale, Swiss chard, zucchini – green & golden, cabbage, yellow squash, green peppers,  green beans, egg plant and new potatoes. Kenny will be bringing plenty more candy onions and a wide variety of peppers. Also available on Saturday fresh celery, parsley, basil, mint and cockscomb flowers.

Peaches are just about perfect, be sure and get your orders in early. Watermelons are ripe and tasty, we should have a few more 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.

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 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 August 3rd, 2015

cooking classThe Floyd County Nutrition Coalition is sponsoring a free cooking demonstration, chef Gina Brown will be presenting.  Russell Veggies plan on providing tomatoes for the class so come join us for “cooking with tomatoes” next month … August 13th, from 6-7 pm. Classes are held at Floyd Memorial Hospital and registration is required, call 1-800-476-8723 for your seat.  Hope to see you there.

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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