We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Be sure and stop by for your weekly fresh produce.
Our “Veggie of the Week” will be okra! I posted my easy pickled okra recipe and will have several different recipes for you to pick up on Saturday.
On the tables this week you will find… Corn and tomatoes!!! also… cabbage, green beans, beets, new potatoes, zucchini, yellow squash, kale, okra, cucumbers, and Kenny’s elephant garlic and candy onions. We will have more of our peppers… green bell, jalapeno and banana. Cantaloupes are READY and we will have plenty for our tables. We will also have more of our “black Imagination” watermelons!
Just a reminder, we have our homemade preserved items available, if you don’t see them on the table be sure and ask. Grilling planks and Blackening Spice have also been restocked.
Have a great week and hope to see you Saturday,
Val & Kenny
Okra & Beans
An easy way to preserve okra…pickle it! It taste delicious and is impressive on any relish tray. It’s great in Bloody Mary’s too.
1 1/2 pounds fresh okra
3 dried red chile peppers
3 teaspoons dried dill
3 teaspoons black peppercorns
3 garlic cloves
2 cups water
1 cup vinegar
2 tablespoons salt
Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, one teaspoon of dill and peppercorns and garlic clove into each jar.
In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.
Tags: black peppercorns, dill, Garlic, okra, red chili, vinegar
Happy 4th of July extended weekend, we hope you enjoyed your holiday with family and friends. We look forward to seeing you on Saturday.
We will be in front of Carr’s BBQ in Floyds Knobs this Saturday morning; 8:00-12:00. Be sure and stop by for your weekly fresh produce.
Did anybody guess the “Veggie of the Week”? Corn, of course!
On the tables this week you will find… Corn and tomatoes!!! also… cabbage, green beans, beets, new potatoes, zucchini, yellow squash, kale, cucumbers, and Kenny’s elephant garlic and candy onions. We will have more of our peppers… green bell, jalapeno and banana. We are still picking blueberries but this will probably be our last week for them. Last week they were almost sold out before we arrived. Cantaloupes are READY and we will have plenty for our tables!
Just a reminder, we have our homemade preserved items available, if you don’t see them on the table be sure and ask. Grilling planks and Blackening Spice have also been restocked.
Have a great week and hope to see you Saturday,
Val & Kenny
Great side dish with chicken, beef or pork. We sometimes just have this with fresh sliced tomatoes and a cucumber & onion salad. Easy to prepare and so delicious!
4 slices bacon, chopped
1 candy onion, chopped
1 medium bell peppers, chopped (any color)
6-8 ears fresh corn, cut off the cob
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon – that is the secret to the flavor.
Tags: bacon, bell pepper, candy onion, Corn
We will once again be set up and selling Kenny’s wonderful produce this Saturday at our new location…
Carr’s BBQ and Market ~ 3700 Paoli Pike, Floyds Knobs, from 8-12 or sold out. Look for the beautiful new Fresh Produce sign.
We are continuing something new… “Vegetable of the Week”. Stop by and learn more about the vegetables Kenny grows and learn new ways to enjoy them. We will feature a recipe on the website, as well as having a few different recipes for you to pick up.
Featured this week… Eggplant
This week we’ll have plenty of green beans, new potatoes, candy onions, cabbage, kale, mustard greens, collards, elephant garlic, zucchini, yellow squash, beets, bell peppers and cucumbers/pickles. It’s tomato time… red ripe tomatoes and Cherokee purple heirlooms. There might even be a surprise or two awaiting you…hints on Facebook. We also will have more blueberries, peaches are about two weeks away!
Stop by and pick up some fresh goodies and chat for a while. If you need anything, some of our home-made items will be available. Blackening spice and Grilling planks are back this week. Remember our homemade goodies are available inside Carr’s BBQ during his regular business hours. Fresh free-range eggs are always available as well.
Looking forward to seeing you,
Kenny & Val
I never dreamed I would ever like hummus let alone Baba Ganoush, but I was pleasantly surprised I like both. I’m definitely not a fan of eggplant but over the years I have slowly become one. This recipe is a quick, easy and a healthy snack. It makes an awesome dish to serve when friends and family stop by.
2 medium eggplant
4 clove garlic (sliced in half)
1 medium lemon (juiced)
4 Tbsp tahini
Sea salt
2 Tbsp fresh chopped cilantro, parsley or basil (optional)
Olive oil
Preheat oven to 400 degrees. Pierce the skin in several places and insert garlic cloves. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh and garlic.
In food processor (I use immersible blender) add eggplant, garlic, lemon juice, tahini, a pinch of salt and mix until creamy.
Add herbs last and pulse to incorporate. Taste and adjust seasoning.
Drizzle small amount of oil and a few red pepper flakes before serving.
Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
Tags: Eggplant, Garlic, herbs, lemon juice, olive oil, red pepper flakes, tahihi
Kenny will once again be set up and selling his wonderful produce this Saturday at his new location…
Carr’s BBQ and Market ~ 3700 Paoli Pike, Floyds Knobs, from 8-12 or sold out. Look for the beautiful new Fresh Produce sign.
This is our second week introducing something new… “Vegetable of the Week”. Stop by and learn more about the vegetables Kenny grows and learn new ways to enjoy them. We will feature a recipe on the website, as well as have a few different recipes for you to pick up.
Featured this week… Peas
This week we hope to have broccoli and cauliflower, but their season is coming to an end. We’ll also have plenty of green beans, candy onions, cabbage, kale, mustard greens, collards, elephant garlic, zucchini, yellow squash, beets, and cucumbers/pickles. It’s tomato time… red ripe tomatoes and Cherokee purple heirlooms. There might even be a surprise or two awaiting you… we’re thinking more blueberries will be ripe by Friday.
Stop by and pick up some fresh goodies and chat for a while. If you need anything, some of our home-made items are also available inside Carr’s BBQ. Fresh free-range eggs are always available as well.
Looking forward to seeing you,
Kenny & Val
Creamy Pea Salad is flavored with bacon, cheddar cheese, and red onion. Makes a great potluck side!
1/4 cup Mayonnaise
2 tablespoons sour cream
1/2 teaspoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
4 cups peas
1/3 cup finely chopped red onion
4 ounces cheddar cheese, shredded
4 slices bacon, cooked and crumbled
In a large bowl, stir together mayonnaise, sour cream, vinegar, sugar, and black pepper.
Add peas, onion, and cheddar cheese and mix well.
Season to taste with salt.
Sprinkle bacon on top. Cover with plastic wrap and chill for at least 1 hour.
Tags: apple cider vinegar, bacon, black pepper, chedd, mayonnaise, onion, peas, sour cream, sugar
Kenny will once again be set up and selling his wonderful produce this Saturday at his new location…
Carr’s BBQ and Market ~ 3700 Paoli Pike, Floyds Knobs, from 8-12 or sold out. Look for the beautiful new Fresh Produce sign.
This is our second week introducing something new… “Vegetable of the Week”. Stop by and learn more about the vegetables Kenny grows and learn new ways to enjoy them. We will feature a recipe on the website, as well as have a few different recipes for you to pick up.
Featured this week… Beets
This week we will have broccoli and cauliflower but the peas are on hiatus (we are in between pickings). We’ll also have plenty of green beans, candy onions, cabbage, kale, mustard greens, collards, elephant garlic, zucchini, yellow squash, beets, cucumbers/pickles and home grown red ripe tomatoes… maybe even a few heirlooms too. There might even be a surprise or two awaiting you… we’re thinking some blueberries will be ripe by Friday.
Stop by and pick up some fresh goodies and chat for a while. Some of our home-made items are also available inside Carr’s BBQ if you need anything. Fresh free-range eggs are always available as well.
Looking forward to seeing you,
Kenny & Val
This is a quick pickle beet and the perfect recipe for the newbie to try their hand at preparing. It’s not your typical pickled beet because it doesn’t require all the spices. This one will get your taste buds excited and may lead you to try the traditional ones. My favorite way to eat these pickled beets is on top of a fully loaded salad: lettuce, tomatoes, avocado, maybe some crunchy cabbage or cucumber and often grilled chicken. The beets are endlessly versatile though, toss them on almost any salad or make them the main attraction alongside some good Feta cheese and maybe a few walnuts or just snack on them straight from the jar!
2 pounds beets trimmed and washed
olive oil for drizzling
salt and freshly ground black pepper
For the Pickling Liquid
1/2 cup apple cider vinegar
1/2 cup water
2 to 4 tablespoons honey
salt and freshly ground black pepper
Preheat oven to 375ºF.
Place beets in a deep, lidded baking dish (or foil packet placed on a rimmed baking sheet) in a single layer. Drizzle with olive oil and season with salt and pepper.
Cover and bake for 60 to 90 minutes, until tender. Remove from oven and set aside until cool enough to handle.
Peel cool beets (a paper towel makes this very easy) and coarsely dice. Transfer diced beets to a clean, 1-quart canning jar.
Combine vinegar, water and honey in a 2-cup glass pitcher. Whisk until honey has dissolved. Season to taste with salt and pepper. Play with the amounts of vinegar, honey and salt and pepper to suit your taste. Taste the pickling liquid before pouring over the beets and adjust as needed.
Pour pickling liquid over beets in jar (you may have a little left over), cover and refrigerate.
Refrigerate for several hours or overnight before eating – the longer you wait, the stronger the beets will taste.
Tags: apple cider vinegar, beets, black pepper, honey, salt
