REPOST…
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.
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!
What beautiful weather we have had the past couple of days… Kenny is loving being out and about in the greenhouse and gardens. It wont be long before spring is here and veggies are much more plentiful, he planted peas, radishes and green onions today! The chickens are loving this weather as well, we are already seeing egg production going up. We will have plenty eggs for Saturday.
I will be under the pavilion from 10-12 am, corner of Market and Bank streets. This Saturday we will also have greens available… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive. E-mail me for any additional information ~ val@russellveggies.com .
I know of several vendors who will be set up with great products as well… 3D Valley Meats, Hensley Homegrown and Grass Corp.- dairy products, meats and soaps.
Have a great week and we will see you Saturday.
Val & Kenny
I found this recipe on the internet a several weeks ago, thought it sounded delicious and wanted to experiment with the idea. The first time I made exactly by the recipe, we like it but it seemed to be missing a little something. So I thought… lets try with a bit of Ms. Dash, we were introduce to this when Kenny had to stop eating salt in his diet. I didn’t want to over power the dish with herbs so I decided to add it to the chicken only. That time it was perfection. I have also cooked it with fresh rosemary and that too was delicious.
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts -bone in (thighs could also be used)
** 1 teaspoon Mrs. Dash or your favorite herb (rosemary was delicious)
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add potatoes, toss to coat. Then arrange around the sides of baking dish. In the same marinate add green beans and toss to coat, place in center of baking dish. Finally add chicken and herbs toss to coat, pour this mix into the pan and spread around evenly.
Roast for 50-60 minutes or until cooked through.
Tags: chicken, Garlic, green beans, lemons, Ms. Dash, olive oil, red potatoes
Just a quick reminder… the weather will not stop the egg drop this weekend. I will be at the market again this Saturday, March 8th… we are back on our every other week cutting schedule. Kenny said the greens are looking very good and he will be cutting them tomorrow. The chickens are producing well and we should have plenty of eggs for Saturday.
I will be under the pavilion from 10-12 am, corner of Market and Bank streets. This Saturday available will be… kale, spinach, baby lettuce and eggs. Let me know what your needs are and I will have your order ready when you arrive. E-mail me for any additional information ~ val@russellveggies.com .
Have a great week, stay warm and we will see you Saturday.
Val & Kenny
I will be at the market again this Saturday, March 8th… we are trying to get back on our every other week cutting schedule. Kenny said the greens are looking very good and he will be cutting on Thursday and Friday. The chickens are producing well and we should have plenty of eggs for Saturday.
I will be under the pavilion from 10-12 am, corner of Market and Bank streets. This Saturday available will be… kale, spinach, baby lettuce and eggs. Let me know what your needs are and I will have your order ready when you arrive. E-mail me for any additional information ~ val@russellveggies.com .
Have a great week, stay warm and we will see you Saturday.
Val & Kenny
I have really never used a recipe for making this… I usually just throw it together with leftover rice, but several folks asked for my recipe… so here it goes. It is one of our favorite desserts in the winter.
2 cups cooked rice (jasmine rice is my new favorite)
2 eggs, lightly beaten
1 ½ cups milk
½ cup honey or sugar
1 teaspoon vanilla
1 teaspoon cinnamon
½ cup raisins **
Mixed it all together, pour into buttered baking dish and bake at 350 for about an hour.
Dust lightly with additional cinnamon and serve warm. We like ours with a bit of fresh cream/milk added before eating.
**Today when I made this I was out of raisins so I substituted cranberries and it was delicious.
Wow, what a week of winter this has been, so sorry we had to canceled the “egg Drop” for last weekend. The weather has been brutal. Kenny said the greens are looking pretty good, the chickens have been toasty warm and we will have plenty of eggs for Saturday.
I will be under the pavilion from 10-12 am, corner of Market and Bank streets. This Saturday we will also have greens available… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive. E-mail me for any additional information ~ val@russellveggies.com .
I know of several vendors who will be set up with great products as well… 3D Valley Meats, Family Spirits Homestead-aka…”JellyLady”, and Grass Corp.- dairy products, meats and soaps.
Have a great week, stay warm and we will see you Saturday.
Val & Kenny
This spicy, creamy plate of pasta rivals any Italian restaurant fare—and comes together in 30 minutes. Add with this a small simple salad and a nice slice of homemade bread, talk about delicious!
1 lb. Italian sausage
1 each green and red pepper, cut into thin strips
1 medium onion, cut into thin strips
1 jar (24 oz.) spaghetti sauce (of course I used ours and it was 32 ozs.)
1 can diced tomatoes (of course we use ours and it was 32 ozs. so I used half)
1 tsp. fennel seed
Dash crushed red pepper
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1/4 cup Shredded Parmesan Cheese
Cook pasta 1 lb. package, as directed on package.
Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add peppers and onions; cook and stir 5 min. Stir in next 4 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.
Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan and fresh chopped basil or parsley.
Tags: bell peppers, cream cheese, crushed red pepper, diced tomatoes, fennel seed, onion, Parmesan cheese, penne pasta, sauage, spaghetti sauce
Due to the inclement weather, we are going to forgo the “Egg Drop” this Saturday. The hoops with greens are under a nine inch blanket of snow and with sub-zero weather expected the next several days… that’s where they should remain. The snow will act as a insulator to the cold and Kenny believes they will do just fine uninterrupted.
On a brighter note… the chickens are still laying and very happy in their warm/dry coop. They seem to be adapting to this cold spell very well… there will be no shortage of eggs next weekend.
Have a great week, stay warm and hope to see you next weekend,
Val & Kenny
Greens under cover…
Feb.17, 2015
What an awesome day to just hang out inside where its toasty warm and watch the snow collecting outside. I was trying to come up with something yummy to cook from our panty stash, this was something quick and easy I fixed for lunch.
1 1/2 Tbsp. olive oil
1 onion, roughly chopped
4 cloves garlic, crushed
3 1/2 cups canned whole tomatoes with their juices
1/2 tsp. sugar
1/2 tsp. Italian seasoning
1/2 C. chopped fresh basil
Salt and pepper to taste
Parmesan and basil for garnish
Heat oil in a large stock-pot. Add onion and garlic and sauté until tender. Add in remaining ingredients and stir. Bring to a boil, reduce heat to a simmer and cook until juice is reduced by 1/3 and soup has slightly thickened.
Blend with a stick blender until soup is smooth and no large chunks remain. Serve warm with grated parmesan and basil.
a glimpse into the canning room/pantry
Tags: Basil, Garlic, Italian Seasoning, onion, Parmesan cheese, Tomatoes
