This Saturday, May 14th will be Russell Veggies’ fifth annual Recycle event. Anyone who wishes to recycle any previously used items acquired from us (or others) is asked to bring them to the New Albany Farmer’s Market on that day. We recycle most any items our customers bring, join us and help reuse, reduce and recycle.
Recycling facts that may interest you…
- About one-third of an average dump is made up of packaging material!
- The U.S. is the #1 trash-producing country in the world at 1,609 pounds per person per year. This means that 5% of the world’s people generate 40% of the world’s waste.
- The highest point in Hamilton County, Ohio (near Cincinnati) is “Mount Rumpke.” It is actually a mountain of trash at the Rumpke sanitary landfill towering 1045 ft. above sea level.
- Out of every $10 spent buying things, $1 (10%) goes for packaging that is thrown away. Packaging represents about 65% of household trash.
- Recycling one aluminum can saves enough energy to run a TV for three hours — or the equivalent of a half a gallon of gasoline.
- More aluminum goes into beverage cans than any other product.
- Because so many of them are recycled, aluminum cans account for less than 1% of the total U.S. waste stream, according to EPA estimates.
- An aluminum can that is thrown away will still be a can 500 years from now!
- There is no limit to the amount of times an aluminum can be recycled.
- We use over 80,000,000,000 aluminum soda cans every year.
- At one time, aluminum was more valuable than gold!
- If you had a 15-year-old tree and made it into paper grocery bags, you’d get about 700 of them. A busy supermarket could use all of them in under an hour! This means in one year, one supermarket can go through over 6 million paper bags! Imagine how many supermarkets there are just in the United States!!!
- The average American uses seven trees a year in paper, wood, and other products made from trees. This amounts to about 2,000,000,000 trees per year!
- The amount of wood and paper we throw away each year is enough to heat 50,000,000 homes for 20 years.
- Approximately 1 billion trees worth of paper are thrown away every year in the U.S.
- Americans use 85,000,000 tons of paper a year; about 680 pounds per person.
- The average household throws away 13,000 separate pieces of paper each year. Most is packaging and junk mail.
These recycling facts have been compiled from various
sources including the National Recycling Coalition, the Environmental
Protection Agency, and Earth911.org. While I make every effort to provide
accurate information, I make no warranty or guarantee that the facts presented
here are exact. We welcome all polite corrections to our information.
Happy Derby and Mother’s Day!
It’s going to be a wonderful weather this weekend for the New Albany Farmer’s Market, come join us from 10-12 under the pavilion.
Again this week we will have plenty of farm fresh, free range eggs along with Kenny’s greens. Greens include… kale, spinach and baby lettuce. It’s asparagus time, he will have more this week. Spring onions, rhubarb and radishes will be available too. Please let me know what your needs are and I will have them ready when you arrive on Saturday.
It’s time to start planting… Kenny will have plenty of tomato and other garden plants and I will have a variety of herbs. We will have some Mother’s Day ideas that might be perfect for gift giving.
Thanks again and we look forward to seeing you on Saturday,
Val & Kenny
It’s asparagus time, here is a delicious soup I made for Kenny using mostly stems leftover from pickling asparagus this week. We had with a salad and some crusty bread I purchased at the market this weekend.
1 lb asparagus spears, trimmed
1 tablespoon olive oil
4 green onions, thinly sliced
2 cups vegetable stock (or just water)
1/2 teaspoon dried dill (optional)
1 garlic clove, crushed
1 pinch of grated nutmeg
Slice off the asparagus tips about 2″ from the end. Cut them into 1/2″ pieces and reserve them. Cut the remaining stalks into 1″ pieces.
Heat the oil in a saucepan over medium heat. Add the leeks and cook for 5 minutes, or until soft. Add 1 1/2 cups of the stock, broth or water. Stir in the dill if using and sliced asparagus. Cook for 8 minutes. Add the garlic and cook for 2 minutes, or until the asparagus is tender.
Remove from the heat and add the remaining 1/2 cup stock, broth or water. Using hand blender process until pureed. Add the reserved asparagus tips, and cook for 1 minute, or until hot throughout.
Divide among 4 bowls. Top each portion with the nutmeg.
Tags: asparagus, dill, Garlic, green onions, olive oil, vegestable stork
It’s going to be a wonderful weekend for the New Albany Farmer’s Market. Come join us from 10-12 under the pavilion. Again this week we will have plenty of farm fresh, free range eggs along with Kenny’s greens. Greens include… kale, spinach and baby lettuce. It’s asparagus time, he will have more and spring onions too… maybe a few surprises as well. Please let me know what your needs are and I will have them ready when you arrive on Saturday.
It’s time to start planting… Kenny will have plenty of tomato and other garden plants and I will have a variety of herbs. We will have some Mother’s Day ideas that might be perfect for gift giving.
Thanks again and we look forward to seeing you on Saturday,
Val & Kenny
Asparagus is sautéed until tender and flavored with young green onions. This ricotta quiche is great for groups and healthier without the crust. Enjoy with a fresh spring salad.
2 cups asparagus, chopped bite size
2 green onions, chopped
2 cloves garlic, minced
salt and pepper, to taste
4 large eggs
1 cup milk
1 cup ricotta cheese
Preheat the oven to 375 degrees F. Prepare an 8-inch square baking dish with a light coating of oil or cooking spray. Prepare a skillet with another light coating of oil or cooking spray.
Place the prepared skillet over medium-high heat. Sauté the asparagus, stirring once or twice, for 5-7 minutes, or until the asparagus has just started to brown.
Add the green onions and garlic to the skillet and cook 2-3 minutes more, or until asparagus is partially browned. Remove from heat and season with salt and pepper to taste.
Whisk together the eggs and milk in a mixing bowl. Fold in the ricotta and stir to combine. Fold in the sautéed veggies and pour into the prepared baking dish.
Cook for 25-30 minutes, or until the eggs are set and puffy. Let cool slightly before serving.
Tags: asparagus, Eggs, Garlic, green onions, milk, ricotta cheese
It’s going to be a beautiful weekend for the New Albany Farmer’s Market. Come join us from 10-12 under the pavilion. Again this week we will have plenty of farm fresh, free range eggs along with Kenny’s greens. Greens include… kale, spinach and baby lettuce. He will have a few surprises as well. Please let me know what your needs are and I will have them ready when you arrive on Saturday.
Once again we will have some of our homemade goodies available… jams and jellies, pasta sauce, pepper relish, chow-chow and jalapeno relish. Kenny’s wooden cooking utensils, grilling planks and our Blackening spice will also be available.
Thanks again and we look forward to seeing you on Saturday,
Val & Kenny
The splash of vodka works as a flavor enhancer, adding a little jolt to the creamy sauce. This was one of Kenny’s favorite meatless Monday meals. I served with a small salad and garlic bread.
8 ounces uncooked fettuccine
1 teaspoon olive oil
1 pound fresh asparagus spears, cut into 2-inch pieces
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 tablespoon butter
1 tablespoon vodka or water
4 garlic cloves, minced
2 ounces cream cheese
1/4 cup milk
1.5 ounces vegetarian Parmesan cheese, grated (about 6 tablespoons)
1 tablespoon chopped fresh chives
Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.
Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.
Tags: asparagus, black pepper, butter, chives, cream cheese, fettuccine, Garlic, lemon juice, lemon rind, milk, olive oil, Parmesan cheese, salt, vodka
Happy Spring… i
t looks like another great weekend for the New Albany Farmer’s Market. Come join us from 10-12 under the pavilion. Again this week we will have plenty of farm fresh, free range eggs along with Kenny’s greens. Greens include… kale, spinach and baby lettuce. He will have a few surprises as well. Please let me know what your needs are and I will have them ready when you arrive on Saturday.
Once again we will have some of our homemade goodies available… jams and jellies, pasta sauce, salsa, pepper relish, chow-chow and jalapeno relish. Kenny’s wooden cooking utensils, grilling planks and our Blackening spice will also be available.
Thanks again and we look forward to seeing you on Saturday,
Val & Kenny
This easy slow cooker soup is loaded with veggies, beans, and whole wheat pasta! It is the perfect meal for “Meatless Monday!
1 small red or yellow onion, diced
2 small carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 1/2 cups fresh green beans, trimmed and cut into 1/2-inch pieces
1 (28 oz) can diced tomatoes, with juices
6 cups vegetable broth
1 (15 oz) can red kidney beans, rinsed and drained
1 (15 oz) can cannellini beans or Great Northern beans, rinsed and drained
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
1 small zucchini, diced
1/2 cup dried whole wheat elbow pasta (can use gluten-free pasta)
1 cup chopped fresh spinach
Salt and black pepper, to taste
Freshly-grated Parmesan cheese, for serving, optional
Combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans in a 6-quart slow cooker. Add the bay leaves, oregano, basil, rosemary, and red pepper flakes. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
30-40 minutes before the soup is done cooking, add in the zucchini, pasta, and spinach. Cook until pasta is tender. Season with salt and black pepper, to taste. Remove bay leaves. Ladle soup into bowls and serve with Parmesan cheese, if desired.
Tags: Basil, bay leaf, Beans, carrots, celery, Garlic, green beans, onions, oregano, Parmesan cheese, Pasta, red pepper flakes, rosemary, spinach, Tomatoes, Zucchini
Happy National Agriculture Week! Every meal that ends up on our plates contains ingredients grown on a farm. Join us in celebrating hardworking family farmers this week! #NationalAgWeek #NoFarmsNoFood.
It looks like another great weekend for the New Albany Farmer’s Market. Come join us from 10-12 under the pavilion. Again this week we will have plenty of farm fresh, free range eggs along with Kenny’s greens. Greens include… kale, spinach and baby lettuce. Please let me know what your needs are and I will have them ready when you arrive on Saturday.
Once again we will have some of our homemade goodies available… jams and jellies, pasta sauce, salsa, pepper relish, chow-chow and jalapeno relish. Kenny’s wooden cooking utensils, grilling planks and our Blackening spice will also be available.
Thanks again and we look forward to seeing you on Saturday,
Val & Kenny
