Back at the market this weekend… sweet corn and home grown tomatoes… a few heirlooms, red and yellow. Kenny has a few canning tomatoes available if you need any for your home canning this year. Please let us know so we can bring them for you.
Swiss chard is currently on hiatus, but will be returning in a few weeks (too much cutting, I believe). We will have plenty of kale for your greens this week. Also… green beans, 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.
Peaches are just about done for the season, we will have just enough for our baskets this week. Watermelons are ripe and tasty, a few more available this weekend. Apples are just a few weeks away… and they are looking awesome this year.
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
Back at the market this weekend… sweet corn and home grown tomatoes… a few heirlooms, red and yellow. Kenny has some canning tomatoes available if you need any for your home canning this year. Please let us know so we can bring them for you.
Swiss chard is currently on hiatus, but will be returning in a few weeks (too much cutting, I believe). We will have plenty of kale for your greens this week. We will also have green beans, new potatoes, beets, cucumbers, zucchini, cabbage, yellow squash, green peppers, and eggplant. Kenny will be bringing plenty more candy onions and a wide variety of peppers. Also available on Saturday fresh celery, parsley, basil and some mint.
Peaches are just about done for the season, we will have just enough for our baskets this week. Watermelons are ripe and tasty and we will have a few more this weekend. Apples are just a few weeks away… and they are looking awesome this year.
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
This makes an excellent breakfast bread or a light dinner dessert by adding some vanilla ice-cream. Made some for Kenny this morning, over half is already gone.
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
3 eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup chopped pecans
2 cups sliced fresh peaches
3 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
Cream butter; gradually add sugar, mixing well.
Add eggs, one at a time, beating well after each addition.
Mix together next 6 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.
Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan.
Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes. Remove from loaf pan and cool completely.
Tags: baking powdr, baking soda, butter, cinnamon, flour, frozen orange concentrate, Peaches, salt, vanilla
Back at the market this weekend… sweet corn and home grown tomatoes… a few heirlooms, red and yellow. Kenny has some canning tomatoes available if you need any for your home canning this year.
Beets, cucumbers, kale, Swiss chard, zucchini – green & golden, cabbage, yellow squash, green peppers, green beans, egg plant and new potatoes. Kenny will be bringing plenty more candy onions and a wide variety of peppers. Also available on Saturday fresh celery, parsley, basil, mint and cockscomb flowers.
Peaches are just about perfect, be sure and get your orders in early. Watermelons are ripe and tasty, we should have a few more this weekend.
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 jams and jellies along with Kenny’s Grilling Planks and Blackening Spice. I will also have a few fairy wands available.
Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.
Have a great week and we will see you on Saturday,
Val & Kenny
The Floyd County Nutrition Coalition is sponsoring a free cooking demonstration, chef Gina Brown will be presenting. Russell Veggies plan on providing tomatoes for the class so come join us for “cooking with tomatoes” next month … August 13th, from 6-7 pm. Classes are held at Floyd Memorial Hospital and registration is required, call 1-800-476-8723 for your seat. Hope to see you there.
Back at the market this weekend, a re-peat of last week… sweet corn and home grown tomatoes… a few heirlooms, red, yellow and pink. Kenny will have canning tomatoes available if you need any for your home canning this year. We may have some canning pickles and beets too.
We’ll also have cucumbers, kale, Swiss chard, zucchini, cabbage, yellow squash, egg plants (several varieties) green beans, new potatoes, candy onions, beets and a variety of Kenny’s peppers. Also available on Saturday more garlic, fresh celery, parsley, basil, mint and cockscomb flowers.
Peaches are perfect… freestone “Red Haven”. Be sure to come early or place your order to assure availability. We’ll have a few “Canary” melons but blackberries are quickly fading 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.
Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.
Have a great week and we will see you on Saturday,
Val & Kenny
last week’s basket
If you are over run with zucchini, you may want to try this creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.
2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
1/2 cup low-fat or nonfat plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.
Make Ahead Tip: Cover and refrigerate for up to 1 day; stir before serving.
Tags: fresh mint, Garlic, Greek yogurt, lemon juice, olive oil, pepper, salt, Zucchini
Back at the market this weekend… sweet corn and home grown tomatoes… a few heirlooms, red and yellow. Kenny has some canning tomatoes available if you need any for your home canning this year. We should have some canning pickles too.
We’ll also have beets, cucumbers, kale, Swiss chard, zucchini – green & golden, cabbage, yellow squash, egg plants (several varieties) green beans, new potatoes, candy onions and a variety of Kenny’s peppers. Also available on Saturday more garlic, fresh celery, parsley, basil, mint and cockscomb flowers.
Peaches are perfect… freestone “Red Haven”. Be sure to come early or place your order to assure availability. We’ll have a few “Canary” melons and more blackberries will be available this weekend.
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.
Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.
Have a great week and we will see you on Saturday,
Val & Kenny
One of my favorite summertime beverage is sweet ice tea, but adding fresh peaches makes it amazing. The fresh lemon makes the peaches pop with flavor. This is so delicious especially on those hot summer days; garnished with some fresh cut mint from the garden… heaven in a glass.
5 individual tea bags or 3 family size
5 cups of boiling water
1 ½ pounds of fresh peaches, peeled, pitted and sliced
½ cup sugar
1 lemon, juiced
5 cups of ice cubes
1 cup fresh peaches, sliced
Fresh mint for garnish
Steep tea bags in boiling water for 5 minutes; set aside add sugar and cool. Meanwhile puree the peaches and push pulp through a strainer. Add the strained puree to a ½ gallon pitcher add lemon juice, top with ice and pour tea over the top; stir. Cover and chill in refrigerator until needed, stirring in fruit just before serving. Garnish with fresh mint.
Note: Depending on your desire and the sweetness of the peaches, more or less sugar can be used.
It’s here… sweet corn at the market this Saturday. We also have home grown tomatoes… a few heirlooms, red and yellow. Beets, cucumbers, kale, Swiss chard, zucchini – green & golden, cabbage, yellow squash, green peppers, kohlrabi, green beans, egg plant and new potatoes. Kenny will be bringing plenty more candy onions and a few elephant garlic.
Peaches are just about perfect, be sure and get your orders in early. Cantaloupes are ripe and tasty, we should have a few more this weekend. Blackberries are turning color we may have a few.
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 jams and jellies along with Kenny’s Grilling Planks and Blackening Spice. I will also have a few herb pots and fairy wands available.
Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs while available.
Have a great week and we will see you on Saturday,
Val & Kenny
a couple of our satisfied customers… what cuties!
