Valarie Russell on July 10th, 2017

This year’s Monarch festival, hosted annually by the Arts Council of Southern Indiana to celebrate and help protect the species, is taking on a new look.

The festival, which has traditionally been held in downtown New Albany near the Arts Council building, will be at Hidden Hill Nursery in Utica from 1 to 8 p.m. Saturday, July 15 and 1 to 5 p.m. Sunday, July 16.

The festival is designed to celebrate the butterfly as it embarks on the annual migration to warmer areas in Mexico and the Southern United States, and to educate on how people can help the species which is in danger each year due to habitat loss and pollution.

There will be a sculpture show, other local artists, vendors and performances and activities for the whole family, including an annual butterfly release. The cost is $10 per carload of people and proceeds benefit the Arts Council.

Families can make the celebration an all-day affair, bringing a picnic and visiting one of the many lush gardens and greenhouses  at the nursery, which specializes in rare plants.

There are train gardens and caterpillar gardens and kids’ gardens and adult gardens — there’s just so much to do and see. It’s the perfect place to have it. The butterflies are going to be happy campers.

There’s something for everyone at the 7th Annual Monarch Festival Bob Hill’s Hidden Hill Nursery and Sculpture Garden on July 15 and 16 — art demos, crafts and activities for the kiddos, a butterfly release each day at 4pm and some libations for the grown-ups from NABC Cafe & Brewhouse and Turtle Run Winery and Best Vineyards and Winery. Oh yeah!

If You Go

• WHAT: 7th annual Monarch Celebration, hosted by the Arts Council of Southern Indiana
• WHEN: 1 to 8 p.m. Saturday, July 15, 1 to 5 p.m. Sunday, July 16
• WHERE: Hidden Hills Nursery, 1011 Utica Charlestown Rd., Jeffersonville
• COST: $10 per carload — includes family activities, butterfly release, live music and performances, food vendors, vendor and artist booths and demonstrations, unique gardens.

Valarie Russell on July 4th, 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.

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 thinks he’ll be picking a few eggplant this week and new batch of unusual summer squash.

Blackberries are ready for picking, we should have some… along with more blueberries.  Peaches will be available from now thru August. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

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.

Just a reminder, we have our homemade preserved items available each week as well.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on July 4th, 2017

If you’ve never tried them, you must, they’re a creamy, sweet, nutty, summertime treat (some even say they taste like artichoke).  It’s kind of a shame to cut them because  the original flying-saucer shape is so fun and unique but truth be told, I was just looking for a quick clean and delicious side dish and was not focused on presentation but more on time and taste.

I gave them a quick steam/saute – that’s when I treat them as if I am going to saute them but add some water and pop a lid on it to speed up the process (which is technically a steam). Then right before they are done cooking I remove the lid and allow the water to evaporate. Then I add  some olive oil and finish the saute. This allows me to use less oil.

Patty Pans are definitely and ingredient that doesn’t need a lot of fuss. A little fresh herb (in this case dill) along with a kiss of oil and garlic and I have a taste-sensation!

You could easily elevate this side to a main dish by adding some fresh halved cherry tomatoes and serving it spooned over grilled fish or chicken. If you wanted a little more substantial… try it tossed with some pasta and parmesan!

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Valarie Russell on July 4th, 2017

I love these cute little summer squash, these could easily be stuffed with a vegetarian mix. Try quinoa or rice, borrowing from a stuffed pepper recipe. One squash makes a very filling dinner.

 
4 Small Ronde De Nice summer squash
1 pound ground beef
1 cup finely crushed bread crumbs
2 teaspoons unsalted butter
1/2 teaspoon oregano
1/2 teaspoon celery seed
1/2 cup grated parmesan cheese
dash pepper

Preheat oven to 375°.

Wash squash, remove “cap”, and hollow out center.

In medium bowl, combine beef, bread crumbs, butter, oregano, celery seed, cheese and pepper. Work with hands until well mixed.

Place 4-6 squash on a lined baking tray. Spoon stuffing into squash hollows.

Bake for about 1 hour and 30 minutes until squash is fork tender.

Serve immediately. Makes a cute presentation!

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Valarie Russell on June 27th, 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.

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 thinks he’ll be picking a new batch of sugar snap peas too.

Blackberries are ready for picking, we should have some… along with more blueberries.  Peaches will be available from now thru August. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

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.

Just a reminder, we have our homemade preserved items available each week as well.

Have a great week and hope to see you Saturday,

Val & Kenny

Fresh home grown tomatoes…

Valarie Russell on June 20th, 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.

On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, cauliflower, a few peas, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, Swiss chard, more green onions, fresh cut basil, mint and CANDY onions. Kenny thinks he’ll be picking a new batch of sugar snap peas too.

Blackberries are ready for picking, we should have some… along with more blueberries.  Peaches will be available… this will be the first picking and they are semi-cling variety. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

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.

Just a reminder, we have our homemade preserved items available each week as well.

Have a great week and hope to see you Saturday,

Val & Kenny

Valarie Russell on June 20th, 2017

This is another great use of all the abundant squash now available. It makes a great side dish for any meal… delicious too.

 

3 pounds yellow squash, cut into 1-inch cubes

1/2 cup dry bread crumbs

1/2 cup chopped onion

2 eggs

1/2 cup butter, melted

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup butter, melted

1/4 cup dry bread crumbs

Preheat an oven to 375 degrees F.  Grease a 2-quart baking dish.
Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

 

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Valarie Russell on June 20th, 2017

It’s that time of year again… squash is getting plentiful, here is another quick and easy way to use them up. These are much like kale chips, light and crispy. Kids will gobble them up as soon as you set them out. This is a single serving size, you can do multiple squashes for the entire family. 

1 squash (zucchini or yellow), sliced very thin
1 tbsp olive oil, or olive-oil spray (we use spray)
sea salt

Preheat oven to 400 degrees F.
Place a rack over a baking sheet. Spray the rack with some olive oil.
Arrange the squash slices in a single layer on the rack. Let sit for 10-15 minutes. Blot dry with a paper towel. Coat in olive oil.
Bake 10 minutes.
Remove from oven and let cool completely.

Before serving, bake again for a few minutes at 350 degrees F to make them really crunchy.

 

 

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Valarie Russell on June 13th, 2017

Fresh home grown tomatoes…

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.

On the tables this week you will find… tomatoes!!! also… cabbage, broccoli, cauliflower, peas, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, and Kenny’s CANDY onions. Blueberries are ready for picking, we should have some… at least for our “Basket of the Week”.  Peaches are getting close, about a week or so for the first variety. Our weekly baskets are now available, be sure and pre-order by NOON Friday.

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.

Just a reminder, we have our homemade preserved items available along with Kenny’s beautiful 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.

Have a great week and hope to see you Saturday,

Val & Kenny

 

 

Valarie Russell on June 13th, 2017

This is a long-time family favorite, in fact everyone loved it but no one ever wanted to make it.  It is a simple recipe but takes a while to prep… I promise it’s worth the effort. We have been eating for years and didn’t realize it was a low-carb salad and rich in nutrients. Enjoy!

 

1 head fresh broccoli, blanched, cooled and chopped

3 hard-boiled eggs, chopped

1/2 cup green olives, sliced

1/2 large red onion, chopped

Mayonnaise, to taste (we only use Hellman’s)

Black Pepper, to taste

Paprika, to taste

Salt, to taste

 

Mix together all ingredients, chill and serve.

 

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