Come join us for Small Business Saturday, downtown New Albany will be bustling all day! We will have our usual eggs and greens along with lots of our homemade goodies. We usually sell out early… so be sure to come early or pre-order to make sure you get the items you need.
Stop by for your holiday gift giving, we will be at the market form 10-2 this weekend and featuring many of our home-made jams ~ several varieties, salsa ~ three (3) varieties, pickles, pickled beets, dilly beans, “Cowboy Candy” aka jalapeno relish, Chow-Chow, pepper relish, pasta sauce, chili base, and apple pie filling. Kenny’s hardwood cooking utensils, grilling planks, etc… We will also have some beautiful local grown poinsettias available for your holiday decorating. E-mail me for any additional information ~ val@russellveggies.com
Thanks for your patronage and hope to see you there,
Val & Kenny
This is a beautiful dish that can really shine as a holiday meal, or any time you want to add a little something fancy to the dinner table. It’s so easy, it will make you look like it took hours to create.
2 acorn squash
1 cup walnuts, roughly chopped
1 cup fresh cranberries
1/3 cup brown sugar
1/4 cup freshly squeezed orange juice
4 tablespoons butter
honey, optional
Preheat oven to 375º F.
Cut each squash in half (make halves as even as possible) and scrape out seeds.
Place squash cut side up in 1-2 baking dish.
In a large bowl, combine walnuts, cranberries, brown sugar, orange juice and a drizzle of honey, and toss together. Make sure everything is evenly coated.
Divide mixture into 4 parts and stuff into hollow center of squash.
Top each half with 1 tablespoon butter.
Cover baking dish loosely with aluminum foil and transfer to oven.
Bake for 60-90 minutes, or until squash is fork tender.
Remove from oven and serve immediately.
Tags: acorn squash, brown sugar, butter, cranberries, honey, orange juice, walnuts
This Saturday will be more than just an “Egg Drop”… we will have a mini-market. We will once again be located under the pavilion at the corner of Bank & Market Streets from 10-noon for your shopping pleasure. We have been holding back a bit for this Saturday and your Thanksgiving dinner purchases. We will have cabbage, radishes, kale, spinach, acorn, spaghetti and butternut squash, turnips, potatoes, sweet potatoes, mixed baby lettuce, Swiss chard and mustard greens. We will also have lots of fresh SAGE and even some parsley.
At the conclusion of this market the remainder of our produce will be donated to various local organizations for their holiday meals, excluding greens which Kenny will continue to grow thru as much of the winter as possible.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. We usually sell out early… so be sure to come early or pre-order to make sure you get the items you need.
Just a reminder we still have our home preserved items available for pre-order… home-made jams ~ several varieties, salsa ~ three (3) varieties, pickles, pickled beets, dilly beans, “Cowboy Candy” aka jalapeno relish, candied jalapenos, zucchini relish, pasta sauce, chili base, and apple pie filling. E-mail me for any additional information ~ val@russellveggies.com
Thanks for your patronage and hope to see you there,
Val & Kenny
I have to tell you this is a recipe I received from the chef at Publix grocery store in St. Augustine this past week. He was giving one of their weekly cooking demos and I stopped to watch his presentation. I was so glad I did, it’s delicious. I hung around until he was finished cooking and distributing samples, then we chatted for a bit. I asked what the company policy was about sharing recipes and he said there wouldn’t be a problem sharing with you all. He even gave me recipe cards to hand out at the market, which I will do this weekend.
2 cloves garlic, coarsely chopped
1 leek, sliced (or small onion)
1 bunch Swiss chard *(or 4 cups fresh spinach)
2 tablespoons canola oil
1 cup diced butternut squash
1 1/2 cups Arborio rice
1 box (or can) butternut squash bisque (14-18 oz)
3 cups reduced-sodium vegetable broth
1/2 cup crumbled reduced-fat Gorgonzola cheese
1 (10-oz) box frozen garlic & herb marinated shrimp
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Preheat large stockpot on medium-high 2-3 minutes. Place oil in pot, then add garlic, leeks, chard stems, and squash; cook 2-3 minutes or until squash begins to soften.
Reduce heat to medium. Stir in rice, bisque, and broth until blended and cover; cook and stir 10 minutes.
Reduce heat to low; cook and stir 20 more minutes. Remove pan from heat; stir in cheese vigorously.
Prepare shrimp, while risotto cooks, following stovetop package instructions.
Stir into risotto: chard leaves, salt, and pepper. Divide risotto into serving bowls; top with shrimp and serve.
*Note: Remove chard leaves from stems; chop leaves coarsely (2 cups), then chop stems (1 cup).
You can get this recipe and more like it on their website… www.publix.com/aprons
Tags: Arborio rice, Butternut Squash, butternut squash bisque, canola oil, Garlic, Gorgonzola cheese, leek, shrimp, Swiss chatd, vegetable broth
This weekend marks the “End of Harvest as well as National Food Day”, this will be our final Saturday market of the summer season. Chef Jan will be there with seasonal food samples, then a Halloween costume contest for the kiddos and the official opening of the “City Market Square” complete with a mayoral ribbon cutting ceremony.
We will be having a customer appreciation special… Winter Squashes, buy 2 get one free. You can mix and match as you wish, we will have butternut, spaghetti and acorn. We will hand out “wee be little” pumpkins to the kiddos again this weekend.
Green will be plentiful… kale, mustard, spinach, baby lettuces and some Swiss chard. Kenny will have radishes, turnips, sweet potatoes, cabbage, red potatoes and hopefully more broccoli. We will have one more pick of green beans, and a few more apples will be available.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.
Thanks for supporting us with your purchases. Have a great week, hope to see you on Saturday,
Val & Kenny
There comes a time every year when we start to get really excited about all the things we can roast and all the different hearty dinners we can make that warm us up and keep us feeling good…and this dish is no exception!
Butternut squash has just the right touch of sweetness and basically goes great with everything. Here, we browned up some sausage and sauteéd a bunch of fresh veggies…then we threw it all into a freshly roasted squash (don’t forget to top it off with cheese!) and dug right in! You can tweak this dish any way you like – gotta love customization – so it really does make for a perfect family dinner!
(1 pound) butternut squash
Pound ground sausage
Green bell pepper, seeds removed and chopped
1 red bell pepper, seeds removed and chopped
1/2 white onion, chopped
1 cup assorted mushrooms, cleaned and roughly chopped
1/2 cup Monterey jack cheese, grated
1/2 cup parmesan cheese, grated
2 cloves garlic, minced
2 tablespoons olive oil
Kosher salt and freshly ground pepper, to taste
Preheat oven to 375º F.
Put butternut squash in half and scoop out seeds, then brush with olive oil and season generously with salt and pepper. Place squash cut side down on a large baking sheet and place in oven. Bake for 35-40 minutes, or until fork tender.
While squash is baking, cook sausage in a large pan or skillet over medium-high heat until browned on all sides. Use a slotted spoon to transfer sausage to a bowl, then add bell peppers and onion and sauté until softened. Add mushrooms and garlic and cook for another 2-3 minutes, or until fragrant. Return sausage to the skillet and stir everything together. Transfer sausage and veggies to a large bowl and set aside.
Remove squash from oven and, once cool enough to handle, scoop out a little of the centers (to make space for the filling). Stuff squash halves with sausage veggie mixture, then top with cheeses. Return squash to oven and bake for another 15-20 minutes, or until cheese is melted.
Tags: bell peppers, Butternut Squash, candy onion, Garlic, Monterey jack cheese, mushrooms, olive oil, Parmesan cheese, red pepper
Cool weather is upon us and the veggies that love this weather are looking great. We should have plenty of broccoli, cauliflower and cabbage plus lots of greens… Swiss chard, kale, spinach and baby lettuce this weekend.
We have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc…also available this Saturday: a few green beans, potatoes, sweet potatoes, turnips, beets and some of Kenny’s pepper varieties. Sad to say, but Kenny’s and tomatoes are gone… he may have a few green tomatoes.
We are finished picking apples but will have Mutzu, Staymen winesap and a few Golden Delicious apples this week. All of these are great for cooking, eating and apple butter making.
We will have farm-fresh, free-range eggs available, be sure and order early as we seem to run out each week. Bring by the little ones for their annual “mini” pumpkin!
“Basket of the Week” customers ~ please remember to bring back your baskets. As the harvest season winds down, we have decided to discontinue our “Basket of the Week” program for the year. We will however still offer pre-orders as usual. Our last “Baskets” still looked awesome, but this cold snap has all but ended most of our summer crops. We look forward to offering them again next season. A huge thank you to all those who participated this year!
Have a great week and we hope to see you Saturday,
Val & Kenny
Winter Squash
Well Harvest Homecoming has ended and we are ready to finish out this year’s farmer’s market. We have three more weeks remaining for the season, and the crops have faded fast. Cool weather is upon us and the veggies that love that weather are looking great. We should have plenty of broccoli, cauliflower and cabbage plus lots of greens… Swiss chard, kale, spinach and baby lettuce this weekend.
We have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… also available this Saturday: a few green beans, potatoes, sweet potatoes, turnips, beets and some of Kenny’s pepper varieties.
We are finished picking apples and will have Gold Rush, Staymen winesap and a few Golden Delicious apples this week. All of these are great for cooking, eating and apple butter making.
We will have farm-fresh, free-range eggs available, be sure and order early as we seem to run out each week. Bring by the little ones by for their annual “mini” pumpkin!
“Basket of the Week” customers ~ please remember to bring back your baskets. As the harvest season winds down, we have decided to discontinue our “Basket of the Week” program for the year. We will however still offer pre-orders as usual. Our last “Baskets” still looked awesome, but this cool/wet weather has all but ended most of our summer crops. We look forward to offering them again next season. A huge thank you to all those who participated this year!
Have a great week and we hope to see you Saturday,
Val & Kenny
Relaxing day with friends and family…
Homemade apple muffins recipe with walnuts is a welcome addition to your morning, everybody loves homemade goodies, and these muffins are no exception!
2 cups all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon salt
2 eggs
3/4 cup milk
1 large apple, peeled, cored, and finely chopped (about 1 cup)
6 tablespoons butter, melted
1/3 cup chopped walnuts
1/4 cup packed light brown sugar
Preheat oven to 375 degree F. Coat a 12-cup muffin tin with cooking spray.
In a large bowl, combine flour, granulated sugar, baking powder, 1 teaspoon cinnamon, and the salt; mix well.
In a medium bowl, beat eggs with milk. Stir in chopped apple and melted butter. Add apple mixture to flour mixture and stir just until moistened. (Batter will be very stiff.) Fill muffin cups 2/3 full with batter, distributing evenly.
Combine walnuts, brown sugar, and remaining cinnamon; mix well. Sprinkle nut mixture evenly over batter.
Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Immediately remove from muffin tin. Serve warm.
Tags: all purpose flour, Apples, baking powder, brown sugar, butter, cinnamon, Eggs, milk, salt, sugar, walnuts
This is the weekend lots of folks in our area look forward to every year… and for us it’s the first weekend off since May. We are headed in different directions again this year. Kenny is headed to Brown County to check out their farmer’s markets as we seldom get to visit other markets. This is a great opportunity for him and he is looking forward to the adventure. I’m headed south with mom to Myrtle Beach and visiting with a special friend, but will be back for the Bloomington trip this year!
Harvest Homecoming is a long standing tradition for the city of New Albany so be sure to take time to enjoy the festivities. We hope for a beautiful weekend for all the outdoor activities. You can check out all their details at http://www.harvesthomecoming.com/. We will return to the farmer’s market next weekend and continue through the end of October.
Next weekend we plan to have plenty of broccoli, cauliflower, cabbage, turnips, radishes, sweet potatoes, red potatoes, and fall/winter squashes. We will have tons of greens as well… kale, spinach, mustard, Swiss chard and baby lettuces. We will still have apples thru October.
As the harvest season winds down, we have decided to discontinue our “Basket of the Week” program for the year. We will however still offer pre-orders as usual. Our “Baskets last week still looked awesome, but this cool weather has all but ended our summer crops. We look forward to offering them again next season. A huge thank you to all those who participated this year!
Enjoy your weekend and the festivities, we will see you next Saturday,
Val & Kenny
