Fall is here… along with that comes a change in the produce. It’s time for all the great fall squashes ~ acorn, butternut, buttercup and spaghetti. Sweet potatoes have also been dug and ready for your favorite recipes. Apples are available as well, Golden Delicious and Mutzu. It’s also broccoli time again, we will have more again this week. Come early for your supply…they are sure to sell out quick.
Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. Please note that this will be the last baskets of the season. We will continue taking pre-orders on the produce we have available each week thru the season.
We are beginning to see the end of our summer produce, so our availability will become much less. Kenny still has tomatoes… hopefully for several more weeks. We will also have corn, our last of the season. We’ll have green beans, kale, cabbage, red potatoes, beets, zucchini, summer squash, cucumbers, bell peppers, and candy onions. Kenny still has a few more of his many different hot peppers and hopefully some cherry tomatoes.
This will be the last week for canning tomatoes, they are $15 a half bushel. We will also have some #2 Golden Delicious apples available for $20 a half bushel box (approx. 20 lbs). These will be done by pre-order only now, so let us know if we need to bring some for your canning projects. First ordered, first saved… until gone.
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
It’s that time of year again, our season is winding down. We are rounding up all our basket, bags and containers that may be cluttering up your homes and garages. If you have any of our recyclables please bring them to the market, we would be more than happy to receive them and reuse for our next season.
We hope to continue our basket program next season, so it helps to have our baskets returned to do so. If you have one or two laying around we would much appreciate them being returned. It seems that our smaller baskets are not being returned to recycle and they are our most expensive to purchase and ship.
We appreciate your business and look forward every year to providing you with the best quality products available.
Thanks in advance for helping us Reuse, Reduce and Recycle,
Val & Kenny
Fall is here… along with that comes a change in the produce. It’s time for all the great fall squashes ~ acorn, butternut, buttercup and spaghetti. Sweet potatoes have also been dug and ready for your favorite recipes. Apples are available as well, Golden Delicious, Red Delicious and Mutzu. It’s also broccoli time again, we will have more again this week. Come early for your supply…they are sure to sell out quick.
Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. As the season progresses they just get better and better, below is a picture of last Saturday’s basket.
We are beginning to see the end of our summer produce, so our availability will become much less. Kenny still has tomatoes… hopefully for several more weeks. We will also have corn, possibly for 2 more weeks but this may be the last of the season. We’ll have green beans, kale, cabbage, red potatoes, beets, zucchini, summer squash, cucumbers, bell peppers, and candy onions. Kenny has more of his many different hot peppers a few more eggplants, and hopefully some cherry tomatoes.
Canning tomatoes will be available again this weekend for $15 a half bushel. These are done by pre-order only now, so let us know if we need to bring some for your canning projects.
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
Its fall and time for some great recipes for our winter squashes. This dish is so simple and quick to prepare you can have dinner on the table in less than thirty minutes. You could use this in several different applications… add some bowtie pasta a bit of olive oil and toss. Maybe puree the squash with some vegetable or chicken broth then add your kale… soup!
It’s beautiful, healthy and delicious. I think you are going to love it, Kenny and I sure do.
1/2 whole Butternut Squash; Peeled, Seeded And Cubed
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper to Taste
1/4 teaspoon Chipotle Powder (you could use Chili Powder)
1 bunch Kale, Leaves Torn, Stalks Discarded
¼ cup crumbled goat cheese
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
Sprinkle goat cheese on top before serving. Serve as a main veggie dish, or side dish with chicken or beef.
Tags: butter, Butternut Squash, chipotle powder, goat cheese, kale, Kosher salt, olive oil, pepper
Fall is here… along with that comes a change in the produce. It’s time for all the great fall squashes ~ acorn, butternut, buttercup and spaghetti. Apples are going to be available as well, Golden Delicious, Red Delicious and Mutzu. It’s broccoli time again, we will have the first picking of the fall crop. Come early for your supply…they are sure to sell out quick.
Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. As the season progresses they just get better and better, below is a picture of last Saturday’s basket.
Kenny still has tomatoes… hopefully more than last week, he ran out way too early! We will also have corn, possibly the last of the season. We’ll have sweet potatoes, green beans, Swiss chard, kale, cabbage, red potatoes, beets, zucchini, summer squash, cucumbers, bell peppers, and candy onions. Kenny has more of his many different hot peppers, eggplants, and cherry tomatoes as well.
Some canning tomatoes will be available again this weekend for $15 a half bushel, let us know if we need to bring some for your canning projects.
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
Little Berthold, digging in before mom can even process them…
Kids of all ages will love this delicious homemade applesauce for breakfast, lunch, or dinner. Mix sweet and tart apples for a unique flavor. You can make this in small batches and refrigerate without canning, but it needs to be eaten within the week.
12 lbs apples, peeled, cored, quartered (about 36 medium)
Water
3 cups granulated sugar, optional
4 Tbsp lemon juice
8 (16 oz) pint glass preserving jars with lids and bands (I use half pints)
REPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
TRANSFER apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth.
RETURN apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
LADLE hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Tags: Apples, lemon juice, sugar -optional, water
It’s going to be another beautiful day for the market this Saturday… stop by for more sweet corn, green beans and home grown tomatoes… a few heirlooms and just plain ole red ones. It’s been really dry for the past few weeks and the gardens are beginning to see the effects, Kenny is hoping to keep the veggies coming but it’s not looking good. We have been irrigating, but that just may not be enough.
Swiss chard is back… but on a limited basis. We will have plenty kale for your greens this week. Also… new potatoes, beets, cucumbers, zucchini, cabbage, yellow squash, bell peppers, and eggplant. Kenny will be bringing more candy onions and a wide variety of peppers, mild and really hot ones.
Winter squashes are ready, we will have butternut, acorn and spaghetti this week and buttercups in a few more weeks. Apples are ready, we will have Jonagold, Golden Delicious and Mutzu this week.
We are still offering our “Baskets of the Week” every Saturday. If you are interested, please email me by noon Friday, val@russellveggies.com. The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make these happen, they are done fresh Saturday morning and are pre-order only.
We will have more of our homemade goodies; pickles, jams, etc… along with Kenny’s Grilling Planks and my homemade Blackening Spice.
Have a great week and we hope to see you at the market,
Val & Kenny
It’s going to be another beautiful day for the market this Saturday… stop by for more sweet corn, green beans and home grown tomatoes… a few heirlooms and just plain ole red ones. We are just about finished bringing canning tomatoes, so if you need any for your home canning this year please let us know.
Swiss chard is back… but on a limited basis. We will have plenty kale for your greens this week. Also… new potatoes, beets, cucumbers, zucchini, cabbage, yellow squash, bell peppers, and eggplant. Kenny will be bringing more candy onions and a wide variety of peppers, mild and really hot ones.
Winter squashes are ready, we will have butternut, acorn and spaghetti this week and buttercups in a few more weeks. Sweet potatoes are being dug and are looking really good, more will be available this week.
Apples are ready, I have started picking now… Jonathan, Golden Delicious and Mutzu!
We are still offering our “Baskets of the Week” every Saturday. If you are interested, please email me by noon Friday, val@russellveggies.com. The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make these happen, they are done fresh Saturday morning and are pre-order only.
We will have more of our homemade goodies; pickles, jams, etc… along with Kenny’s Grilling Planks and Blackening Spice. I also still have a few fairy wands available for your patio plants or indoor pots.
Don’t forget to order your farm-fresh, free-range eggs, we do sell out early.
Have a great week and we will see you on Saturday,
Val & Kenny
This is a light and refreshing lunch or a side dish with dinner, and a great use of summer veggies. It’s delicious, but the second time I made it I decided to add grilled chicken for a complete meal in a bowl. I marinated 2 chicken breast in the some of the KRAFT Zesty Lime Vinaigrette Dressing then grilled them. Sliced and added on top of fresh made salad not refrigerated. A perfect light summer meal.
3 cups cooked long-grain white rice (we use Jasmine)
2 ears fresh corn (cut from cob)
1 can (15 oz.) black beans, rinsed
1 cup cherry tomatoes, halved (you can use diced tomatoes)
2 green onions,
1 jalapeno, seeded and diced
1/4 cup chopped cilantro (or parsley)
1/4 cup Sharp Cheddar Cheese
1/8 teaspoon chipotle powder
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
Mix all ingredients together except chipotle powder with lime vinaigrette, blend those together then pour over salad and refrigerate 30 minutes.
Tags: black beabs, cheddar cheese, chipolte powder, Corn, grape tomatoes, green onions, Jalapeno, jasmine rice, Lime Vinaigrette
It’s going to be another beautiful day for the market this Saturday… stop by for more sweet corn, green beans and home grown tomatoes… a few heirlooms and just plain ole red ones. We are just about finished bringing canning tomatoes, so if you need any for your home canning this year please let us know.
Swiss chard is still on hiatus, but will be returning in a few weeks. We will have plenty kale as your greens this week. Also… new potatoes, beets, cucumbers, zucchini, cabbage, yellow squash, green peppers, and eggplant. Kenny will be bringing more candy onions and a wide variety of peppers, mild and really hot ones.
Winter squashes are ready, we will have some available starting this weekend. Those who have gotten baskets lately have already seen a few, everyone else will get their chance this Saturday. We will have butternut, acorn and spaghetti this week and buttercups in a few more weeks.
Peaches done for the season, we will have some for our baskets this week. Apples are just about ready, I may pick a few for this week depending on their sugar content. Mutzu’s are still a good week or two away.
We now offer our “Baskets of the Week” every Saturday. If you are in need or want one please email me by noon Friday, val@russellveggies.com. The prices will remain the same as last year…$16 for the small ones and $32 for the half bushel size. It takes lots of planning to make these happen, they are done fresh Saturday morning and are pre-order only.
We will have more of our homemade goodies along with Kenny’s Grilling Planks and Blackening Spice. I also still have a few fairy wands available for your patio plants or indoor pots.
Don’t forget to pick up your farm-fresh, free-range eggs while available, just a reminder that we sell out early.
Have a great week and we will see you on Saturday,
Val & Kenny
