Valarie Russell on August 29th, 2017

Also known as Bohemian squash or sweet potato squash, delicata has a rich yellow flesh and a buttery, sweet-corn like taste. The skin is edible and delicious as well. Low in calories and high in fiber, delicata is a good source of vitamin A. There are so many ways you could flavor this squash. Below are a few of my simple favorites.

 

You will need

2 delicata squash, about 1 lbs. each

Nonstick cooking spray, olive oil

 

Preheat the oven to 425 degrees F.

Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.

Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.

Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.

 

For sweet squash

2 teaspoons brown sugar

1 -2 teaspoon cinnamon

Salt

For savory squash

2 teaspoons brown sugar

2 teaspoons chili powder

salt

For spicy squash

Salt

Cayenne, to taste

Ketchup, for dipping

 

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Valarie Russell on August 22nd, 2017

We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and apples!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, fresh cut basil and candy onions. Kenny is still picking eggplants, hot peppers and a few more patty pan squash. Next weekend we will start bringing all our different fall squashes.

Looks like I will be picking Gala and Johnathan apples again this week, both will be available this Saturday.  We will also have some locally grown table grapes available, first priority will go to our “Basket of the Weeks” customers. All other grapes will be available for purchase.

Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.

The chickens are starting to get back to laying we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.

Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on August 15th, 2017

We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and apples!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, fresh cut basil and candy onions. Kenny is still picking eggplants and a few more unusual summer squash.

Looks like I will be picking Gala and Johnathan apples this week, both will be available this Saturday.  We will also have some locally grown table grapes available, first priority will go to our “Basket of the Weeks” customers. All other grapes will be available for purchase.

Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.

The chickens  starting to get back to laying we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.

Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on August 15th, 2017

We will have some local table grapes available this weekend, a local farmer has several varieties growing and the harvest is plentiful this year. Kenny and I are going to try and sell some for him, we like them and think they will be an enhancement to our baskets this year. We will have a limited amount available for sale on the table. Hopefully they will be available for a few weeks depending on the speed of ripening.

Have you ever wondered if the grapes that are used to make wine are different from the grapes that we purchase at the store?  If so, you are not alone. The reason I know with certainty that you are not alone is that I have wondered the same thing! So if you are curious about such things, then here are some of the reasons how wine and table grapes are different:

The biggest difference between the two grape types is the species of grapes. (This is the technical info…) Vitis Vinifera is the species used for winemaking and Vitis Labrusca along with Vitis Rotundifolia are used as table grapes.  That is not to say there are some grapes under Vitis Vinifera that can’t be used as table grapes, but for the most part, grapes found as part of Vitis Vinifera are used for making wine.

The grapes used for making wine have a much thicker skin than those used for table grapes.

In this case the size does matter.  Normally the larger the grape the worse off the winemaker is to produce the wine.  Smaller grapes usually have a higher degree of concentrated flavors.

Wine grapes are found to be much sweeter than ordinary table grapes.  I would have thought the opposite to be true as sweet wines are normally produced by just keeping the grapes on the vines longer (I know other practices are used to make sweeter wines, but usually sweeter wines use grapes kept on the vines longer).  Wine grapes have more sugar than table grapes as the sugars are an important part of the fermentation process that dictates the amount of alcohol found in wine.

 

 

Note:  Information gathered from World and Wine

Valarie Russell on August 8th, 2017

We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, fresh cut basil, mint and CANDY onions. Kenny will be picking eggplant this week and a few more unusual summer squash.

Peaches are winding down but still delicious, we will have some available again this weekend. We will once again have our “Black Imagination” seedless watermelons but this will be our final weekend for them as well. A few Asian pears will be available this week, and don’t fret… apples are right around the corner. Looks like picking will begin next week for Galas.

Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.

The chickens are not loving this hot weather and are producing much slower, thus making our egg supply lower. Be sure and pre-order yours for pick up. Like with all good things they sell out early too.

Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.

Have a great week and hope to see you Saturday,

Val & Kenny

 

 

Valarie Russell on August 1st, 2017

We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, fresh cut basil, mint and CANDY onions. Kenny will be picking eggplant this week and a few more unusual summer squash.

Blackberries are winding down, we may still have a few for purchasing. Peaches are delicious and will be available thru at least mid-August.  We will once again have our “Black Imagination” seedless watermelons and a few more Canary melons.

Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.

The chickens are not loving this hot weather and are producing much slower, thus making our egg supply lower. Be sure and pre-order yours for pick up. Like with all good things they sell out early too.

Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on August 1st, 2017

Summer Squash Salad (or Zucchini Carpaccio) thinly sliced summer squash served with olive oil, lemon juice, mint, Parmesan cheese, and toasted pine nuts. Someone shared this with me and we tried it and liked it as well. I think next time I will try with basil in place of the mint for and Italian flare.

4 small zucchini or mixed yellow and green summer squash (1 lb total)

1/3 cup loosely packed mint leaves

3 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

1/4 teaspoon fine sea salt

Pepper to taste

1/4 cup pine nuts

Parmesan or Asagio cheese for shavings

Fresh mint sprigs for garnish

Toast the pine nuts:  Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.

Slice the squash into paper-thin slices, set aside in a bowl.

Chiffonade the mint: Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.

Dress the salad:  Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl.

Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.

Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

Valarie Russell on July 25th, 2017

We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.

On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, Swiss chard,  fresh cut basil, mint and CANDY onions. Kenny will be picking a few eggplant this week and a few more unusual summer squash.

Blackberries are still ripening and ready for picking, we will have more. Peaches will be available from now thru August and they are delicious! We will once again have our “Black Imagination” seedless watermelons and a few more Canary melons.

Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.

The chickens are not loving this hot weather and are producing much slower, thus making our egg supply lower. Be sure and pre-order yours for pick up. Like with all good things they sell out early too.

Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on July 25th, 2017

Another “Guest Post” this week… One of our regular patrons, Sue, was talking to Kenny at the market this past Saturday and shared this recipe with him. She said it was delicious.  I haven’t made it for him yet, but plan to one night soon. It does sound like something he would really like, especially with pasta. Thanks Sue for the share!

Eggplant Caviar

1 large eggplant finely chopped
1 mediums onion chopped
4 ounces of mushroom chopped
1 teaspoon minced garlic
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 1/2 teaspoon sugars
6 ounces tomato paste
1/4 cup water
2 tablespoons white vinegar
1/2 cup stuffed olives chopped
1/4 cup capers

First 5 ingredients combine in skillet and cook covered for 10 minutes
medium heat. Add remaining ingredients and reduce heat to simmer for 25 minutes.
Cool cover and refrigerate
Serve with black bread, pita or crackers. Also is great on pasta!!!

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Valarie Russell on July 18th, 2017

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

Ingredients

* 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

 

Instructions

* 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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