Several years ago when we first started at the New Albany Farmer’s Market we had some one come and ask for the biggest zucchini we had. The ones we had were actually not BIG enough for him, he asked us to bring the over-grown ones we would be throwing out. So for the entire season […]
Continue reading about Zucchini Cobbler…tastes like Apple Pie
This is a recipe that my niece, Amanda from Seattle, fixed this weekend and passed on to us. I decided to fix it this evening since we have an abundance of zucchini and always need a new recipe to use some of it up. It was wonderful, I wanted to share it with all of you. Hope you enjoy […]
Many moons ago, Native Americans in the Pacific Northwest discovered the pleasures of planking—cooking fish on wood over a smoldering fire. Plank grilling is easy. It’s fast and tastes phenomenal. Start with precut wood planks from Russell Veggies or get some from the local cooking stores. Cedar, cherry, hickory, pecan, maple, apple and alder work […]
This is just a little something I threw together the other night to use up the extra watermelon we had in the refrigerator. I love balsamic vinaigrette and Feta on most any type salad, and this was delicious! 8 cups cubed seedless watermelon 1 small red onion 1 cup slivered almonds, toasted 1 cup fresh […]
Continue reading about Yet another Watermelon Salad… tis the season!
This fruit salad has such a surprising mix of flavors and is so easy to prepare we find ourselves having it quite often. It’s simple to make only taking about fifteen minutes to prepare. If you take the time to make the melon balls it will take a few minutes longer, so shorten your prep time by cutting melons […]
Continue reading about Watermelon and Cantaloupe Salad with Mint Vinaigrette
I fixed this as a side dish but quickly decided that it would be an excellent main dish. This recipe uses golden zucchini but you can always substitute green and if you prefer a meatless version, omit the turkey pastrami. Hope you enjoy! 2 c. of cooked pasta (I used macaroni, but spirals or bowties […]
Continue reading about Pasta, Turkey Pastrami, Golden Zucchini with Feta Cheese
Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip. Kohlrabi was a “featured” produce in our Basket of the Week on last Saturday, this is one of our […]
This is so easy you can fix as a side dish with any dinner, it’s especially good with our “candy” onions. You can prep this and throw in the oven while you get the remainder of your meal ready. This is all you need: 2 small to medium yellow summer squash per person 1/2 small onion […]
Continue reading about Easy Roasted Yellow Squash and Onions
The cabbage is a green, leafy plant that forms part of the Brassicaceae family. Other members of this family include broccoli, Brussels sprouts, collards, cauliflower and kale. The leafy portion of the cabbage cluster is generally the only portion of the plant that is eaten, raw, cooked or preserved. Cabbage is used in many popular […]
Continue reading about Cabbage facts and grilled cabbage recipe…
I have about 2 gallons of fresh sour cherries that I picked Wednesday morning. If any one wants some let me know early in the morning. First come first serve, limited availability…. I ‘m taking some to the family tomorrow to make fresh pies and some cherry jam, but have plenty to share. $6 quart or $20 […]
Continue reading about Fresh Cherries available for pie making…
