Valarie Russell on May 23rd, 2017

We offer a “Basket of the Week”, which is our local grown product. We provide the basket each week, but do expect you to return it on your next visit. It include a “grower’s choice” of what is currently in season and includes veggies and fruit when available. The baskets are the 1/2 bushel with handle size and weigh from 27-32 lbs. depending on veggies. The cost is $32 and we can add fresh-free range eggs for an additional $3.50. You are not obligated to purchase every week as a CSA ** but they will be available each week.

Baskets should be picked up on Saturdays between 8-11:30 at the New Albany Farmer’s Market; located on the corner of Bank and Market streets in beautiful downtown New Albany. Please note that all baskets not picked up by 11:30 will be sold to other customers unless prior arrangements have been made.

But believe it or not, the larger basket is about perfect size for a family of 4 (2 adults and 2 children) if you cook most nights. Along with your basket you can also get recipes from our website to help enjoy your veggie purchase.

We have had request for “Single” size for our customers and are going to try and accommodate them as well. We will have a smaller size basket, it is a peck basket, which is 1/4 bushel. They weigh between 14-17 pounds, depending on veggies included and will be half the price, $16

Baskets are available by pre-orders ONLY, via e-mail @ val@russellveggies.com and Face Book Message, https://www.facebook.com/pages/Russell-Veggies/140889669283756. Your order should be received by noon on Friday and will be made fresh Saturday morning for pick-up. Please be sure to include a contact number with your order.

Our veggies are as naturally grown as possible, 0n our veggies like broccoli, cabbage and cauliflower we use Diatomaceous Earth (DE), which is 100% organic. We found that this worked fantastic in previous years and will use as needed on our other veggies. Our fruit is never sprayed after the bloom sets, and no chemical process is used as a preservative. That’s why the shelf life is not that of the grocery stores.

Find more information about our farm on our website… http://www.russellveggies.com/our-farm/ Again, thanks for the inquiry and I hope this information was helpful.

Look forward to seeing you in the future,

Val & Kenny Russell

Valarie Russell on May 16th, 2017

We will be at the New Albany Farmer’s Market this Saturday morning, summer hours have begun 8:00- 12:30. Be sure and stop by for your weekly fresh produce, the greens are out of control and it’s getting real now!

Strawberries are ripe and will be available. Cabbage is on the list for the week along with several other new items.  As always, we will have mixed lettuce greens, kale, spinach, mustard, Asian stir fry mix and black seeded Simpson. Asparagus should be plentiful as well as spring onions, radishes, rhubarb and a few more garlic scapes.   Get there early and check it all out.

The chickens are loving this weather and are producing well, they are giving us plenty of eggs to bring to market. But like with all good things they sell out fairly early too.

Kenny said it’s time to PLANT… he will be bringing a variety of tomato (heirlooms) and pepper plants.  I will have herbs available for your gardens and patio areas. Herbs include… parsley, sage, thyme, cilantro, mint, basil, oregano, rosemary the list just keeps on going. Only about another week or so for plants, produce is starting to take over once again.

Just a reminder, we have our homemade preserved items available along with Kenny’s beautiful handmade wood items.  E-mail me for any additional information or to place an order~ val@russellveggies.com.

Have a great week and we will see you at the market,

Val & Kenny

 

Valarie Russell on May 9th, 2017

We will be at the New Albany Farmer’s Market on Saturday, summer hours begin this week 8:00- 12:30, be sure and stop by for your weekly fresh produce. The greens are getting out of control so we’ll be there!

As always, we will have mixed lettuce greens, kale, spinach, mustard greens, brazing mix and beet greens. Asparagus should be plentiful as well as spring onions, we even have more bunches of radishes, rhubarb and garlic scapes. The chickens are loving this spring weather as well and are mass producing, giving us plenty of eggs to bring to market. 

Kenny said it’s time to PLANT… he will be bringing a variety of tomato and pepper plants.  I will have herbs available for your gardens and patio areas. Herbs… parsley, sage, thyme, cilantro, mint, basil, oregano, rosemary the list just keeps on going.

Just a reminder, we have plenty of our homemade preserved items available along with Kenny’s beautiful handmade wood items.  E-mail me for any additional information or to place an order~ val@russellveggies.com.

Happy Mother’s Day week, we hope you enjoy this special time of year with your loved ones.

Val & Kenny

Valarie Russell on May 9th, 2017

It’s that time of year… fresh asparagus is plentiful; this is a recipe I tried out on Kenny, he approved. I love growing fresh herbs, French tarragon is among my favorites. Although tarragon is not winter hardy around here it grows lovely indoors. Be sure and check out my herb selection at the farmers market and pick yourself up a plant for your own herb gardens.

 

1 pound fresh asparagus, trimmed

1 tablespoon olive oil

½ teaspoon sea salt

¼ teaspoon fresh ground black pepper

2 tablespoons honey

2 tablespoons minced fresh tarragon

 

On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

Tags: , , , , ,

Valarie Russell on May 2nd, 2017

Although it Derby Day on Saturday, we will be at the New Albany Farmer’s Market. Stop by for fresh produce for your Derby gatherings. The greens are getting out of control so we’ll be there!

As always, we will have mixed lettuce greens, kale, spinach, mustard greens, brazing mix and more beet greens. Asparagus should be plentiful as well as spring onions, we even have more bunches of radishes, rhubarb and garlic scapes. The chickens are loving this spring weather as well and are mass producing, giving us plenty of eggs to bring to market. 

Kenny also believes it’s about time to start planting… he will be bringing a variety of tomato and pepper plants.  I will have herbs available for your gardens and patio areas. Herbs… parsley, sage, thyme, cilantro, mint, basil, oregano, rosemary the list just keeps on going.

Just a reminder, we have plenty of our homemade and preserved items available. E-mail me for any additional information or to place an order~ val@russellveggies.com.

Thanks again and we look forward to seeing you on Saturday,

Val & Kenny

 

Valarie Russell on April 25th, 2017

With all the rain and sunshine, Kenny said we need to go the farmers market again this weekend.  The greens are getting out of control so we’ll be there! As always we will have mixed lettuce greens, kale, spinach, mustard greens, brazing mix and more beet greens. Asparagus should be plentiful as well as spring onions, we may even have a few more bunches of radishes.

The chickens are loving this spring weather as well and are mass producing, giving us plenty of eggs to bring to market.  We hope your enjoyed our “crazy chicken” sale last week and plan to bring it back soon.

Kenny also believes it’s about time to start planting… he will be bringing a variety of tomato and pepper plants.  I will have herbs available for your gardens and patio areas. Herbs will include… parsley, sage, thyme, cilantro, mint, basil, oregano and rosemary.

Just a reminder, we have plenty of our homemade and preserved items available. E-mail me for any additional information or to place an order~ val@russellveggies.com.

Thanks again and we look forward to seeing you on Saturday,

Val & Kenny

Valarie Russell on April 25th, 2017

This is a light and refreshing dish, it could be used as a main course with salad and crusty bread or as a side dish with and meat entrée. Either way it’s a delicious way to use the fresh local asparagus this spring.

 

1 lb asparagus
1 lb linguine
3 tablespoons butter
3⁄4 cup heavy cream **
2 tablespoons lemon zest, freshly grated (from about 3 lemons)
1⁄4 cup fresh lemon juice
3⁄4 teaspoon salt
1⁄3 cup basil, finely chopped fresh leaves (could use parsley if not a basil fan)
1⁄2 cup parmesan cheese, freshly grated


Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Drain and rinse under cold water to stop cooking. set aside.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
Sprinkle pasta with a little Parmesan.


Note **Do not use lighter cream, it’s just not the same.

 

 

Tags: , , , , , , ,

Valarie Russell on April 18th, 2017

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, brazing greens, beet greens and baby lettuce. It’s asparagus time, he will have more and spring onions… maybe  a few surprises as well.

A little sneak peak of what Kenny has been up to this winter… great Birthday, Derby, Mother’s Day and Father’s Day gift ideas. And it’s never to early to start holiday shopping!

Just a reminder, we have plenty of our home preserved items available… home-made jams, assorted pickles, pickled beets, pickled okra, pepper relish, chow-chow, candied jalapenos, cowboy candy relish, salsa, pasta sauce, chili base and apple pie filling. E-mail me for any additional information or to place an order~ val@russellveggies.com.

Thanks again and we look forward to seeing you on Saturday,

Val & Kenny

Valarie Russell on April 11th, 2017

We will be under the pavilion this Saturday from 10-12 am at the corner of Market and Bank streets with EGGS for your Easter needs. We will have some greens available… kale, spinach, and lettuce. Plans are to have more green onions and the first cutting of asparagus.   Let me know what your needs are and I will have your order ready when you arrive.
Just a reminder, we have plenty of our home preserved items available for pre-order… home-made jams, assorted pickles, pickled beets, pickled okra, pepper relish, chow-chow, candied jalapenos, cowboy candy relish, salsa, pasta sauce, chili base and apple pie filling. E-mail me for any additional information or to place an order~ val@russellveggies.com.
Have a great week and we hope to see you Saturday,
Val & Kenny

Valarie Russell on April 11th, 2017

Reposting…

So Easter is coming up rather fast and a few people have asked me how you go about coloring brown eggs. My first response is, “Oh my goodness? Have you ever just looked at them in the basket? They’re beautiful just the way they are!”

For starters, you can color them just like any old white egg. You know how the yolks of those farm fresh, pastured poultry are just a richer, deeper, more satisfying color than the store bought eggs? Well, it’s kind of like that when you compare dyed white eggs to dyed brown eggs. The eggs in the top row were originally white. The eggs in the bottom row were brown eggs dyed in the same dyes for the same amount of time to show the color difference.

farm eggs dyed

These were dyed using the directions on the back of the food coloring box: one half cup water, one teaspoon vinegar and 20 drops of food coloring, in varying combinations.

Have fun and happy coloring!