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


* 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



* 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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