A refreshing salad of sweet watermelon and bright heirloom tomatoes, complimented with fresh herbs and pine nuts.
2 C. Heirloom Tomato (Yellow), Diced
2 C. Watermelon, Diced
¼ C. Pine Nuts
1 tsp. Fresh Mint, Minced
1 tsp. Fresh Basil, Minced (1½ tsp. may be even better)
Pinch of Salt
Place all ingredients, except for salt, in a bowl and toss together until combined.
Sprinkle the salt over the top and stir again. Chill, then serve!
Doesn’t get much easier than that, does it? And you can get most everything you need at the farmer’s market this weekend!
Tags: Basil, Heirloom Tomatoes, mint, pine nuts, watermelon
We will have some cantaloupes, a few blackberries and they’re back… “Black Imagination” watermelons. We just had one tonight and they are delicious!
Summer crops are now available… home grown tomatoes, fresh corn and green beans! We’ll also have Swiss chard, cabbage, new potatoes, zucchini – golden and green, summer squash, egg plants, green peppers, candy onions, beets, cucumbers and cherry tomatoes. Kenny’s hot peppers are going to be available…jalapeños, banana peppers, pablano and a few hot mix variety.
We have 1/2 bushels of tomatoes, canning pickles and beets if anyone needs some for canning please let us know and we will be glad to bring them to the market for you.
We will have some of our farm fresh eggs available, but they will be on a pre-order only basis on Wednesdays. It’s just too hot to keep unwanted eggs in the cooler. Just let me know if you need me to bring some for you and I will be glad to accommodate you.
Thanks for supporting us with your purchases at the market and we hope to see you there,
Val & Kenny
This is one of my favorite summer salads, it’s delicious as well as beautiful. A great way to make use of the veggies in season. It could be a meal in it’s self, served with a hunk of skillet cornbread. Yummy!
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
1 red bell peppers, diced
1 green bell peppers, diced
2 cloves garlic, minced
1/2 cup onion, diced
2 teaspoons salt
1/4 teaspoon Chipotle pepper
2 tablespoons honey
9 tablespoons extra virgin olive oil
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
Tags: avocado, Black Beans, candy onion, chipotle pepper, cilantro, Corn, Garlic, green pepper, honey, lime, olive oil, red bell pepper
It’s going to be another great day for the New Albany Farmer’s market. The market is open from 8-1, come down and see what’s in season.
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, this is a picture of last Saturday’s basket.
We’ll have CORN plus plenty of summer crops available… tomatoes are here along with green beans! Kenny is finally picking a few heirlooms, not a lot but they are beginning to be available. We also have Swiss chard, kale, cabbage, new potatoes, beets, zucchini, golden zucchini, summer squash, cucumbers, green peppers and candy onions both red and white. Kenny has some fresh dug elephant garlic, a few eggplants and hot peppers which are just beginning. We will have more cantaloupes and a few blackberries and blueberries. We won’t have a lot so come early to get your pick.
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, and remember to visit other Floyd County vendors while at the market. Have a great week, hope to see you on Saturday.
Val & Kenny
For years I worked for the Kentucky State Fair in the Media Office, my job was to help publish the results from all the 4-H entries as well as the open class entries. I admired all the entries and ribbons awarded and always wanted to enter my canned goods at the fair but never seemed to get around to it. Finally this year I took the time to get some information and requirements for the local 4-H fair, I then decided that since we were canning anyway… what the heck enter a few items and see what happens.
Well I have to say, for the first time… we didn’t do too bad. I entered Kenny’s pickled beets, his canned tomatoes and green beans as well as a couple of my jams (Strawberry Gooseberry and Spiced Blueberry), “Dilly” beans and our joint effort homemade pasta sauce and chipotle black bean and corn salsa. I thought with all those entries we might win something and to our surprise we did! Our canned goods received two honorable mention, two third space, three second place and one first place ribbons. Our chipotle black bean and corn salsa receives a First place, Division Champion, and Grand Champion Ribbon.
Kenny was so proud, he couldn’t believe it when we went to the 4-H fair on Monday evening and saw all the ribbons. I think he has told everyone at the market and beyond about the ribbons. This weekend we will be bringing the winning entries and ribbons to the market for display, I guess he will be bragging again.
This was a great experience, and I learned a few things I needed to do to make an even better presentation for future entries. I am already thinking of new items to preserve for next years judging. I may even do a bit more research and see about entering in the Indiana State Fair in the next year or two. Winning a State Fair ribbon maybe an additional goal worth reaching towards.
We will have some of these delicious items as well as others available for purchase if you would like to try them for yourself, just ask us or email us for more information.
It’s going to be another great day for the New Albany Farmer’s market. The market is open from 4-7, come down and see what’s in season. A few blackberries are on for Wednesday, they are finally ripening.
We will have more vine ripened red Floyd County tomatoes as well as plenty of squash… both golden and green zucchini as well as yellow summer squash. We’ll also have cabbage, Swiss chard, kale, green beans, new potatoes, beets, green peppers and cucumbers. We will have corn available again this Wednesday, and plenty available on Saturday.
We will have some of our farm fresh eggs available, but they will be on a pre-order only basis on Wednesdays. It’s just too hot to keep unwanted eggs in the cooler. Just let me know if you need me to bring some for you and I will be glad to accommodate you.
Thanks for supporting us with your purchases at the market and we hope to see you Wednesday,
Val & Kenny
It’s going to be another great day for the New Albany Farmer’s market. The market is open from 8-1, come down and see what’s in season.
Don’t forget to place your order for our “Baskets of the Week”, I need them by noon Friday. As the season progresses they just get better and better, this is a picture of last Saturday’s basket. How beautiful they were!
We’ll have CORN plus plenty of summer crops available… tomatoes are here along with green beans! Kenny is finally picking a few heirlooms, not a lot but they are beginning to be available. We also have Swiss Chard, kale, cabbage, new potatoes, beets (a few more golden ones too), zucchini, golden zucchini, summer squash, green peppers, cucumbers, candy onions both red and white. Kenny has some fresh dug elephant garlic, a few eggplants and hot peppers which are just beginning.
We will have some blueberries and hope to have more cantaloupes ripe. We won’t have a lot so come early to get your pick.
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, and remember to visit other Floyd County vendors while at the market. Have a great week, hope to see you on Saturday.
Val & Kenny
Kenny been busy this week cutting and planing new planks. We sold out of his first batch so he needed to get more ready for me to package. We will have more available this Saturday for sale. This recipe is featured with our planks and is delicious, you should try this with Kenny’s Cedar Grilling Planks. It’s defiantly worth the effort to grill. Serve it with some fresh grilled veggies and a couple slices of fresh tomatoes, yum!
1 salmon fillet
1 Tbsp Worcestershire sauce
2 limes
1 Tbsp honey
2 garlic cloves – minced
2 Tbsp softened butter
1 cedar plank
Marinate salmon fillet for up to an hour in Worcestershire sauce. (With thicker fillets you can also add more Worcestershire sauce before cooking.)
In a small bowl: mix garlic, honey and butter.
Thinly slice limes and set on planks (that have been soaked).
Place salmon fillet (skin down) on top of limes.
Spread butter over fish and add salt and pepper to taste.
Grill at 350 degrees for 15-25 minutes until salmon flakes into larger pieces.
Add extra limes to garnish, if desired.
Serves 3-6
Tags: butter, Garlic, honey, salmon, Worcestershire sauce
It’s going to be another great day for the New Albany Farmer’s market. The market is open from 4-7, come down and see what’s in season. We’ll have blueberries, but we won’t have a lot so come early to get your pick.
We will have more “Candy” onions, Kenny’s fresh dug elephant garlic and vine ripened red Floyd County tomatoes. We will have plenty of squash… both golden and green zucchini as well as yellow summer squash. We’ll also have cabbage, Swiss chard, kale, green beans, new potatoes, beets, green peppers and cucumbers. We will have corn available again this Wednesday, and plenty available on Saturday.
We will have some of our farm fresh eggs available, but they will be on a pre-order only basis on Wednesdays. It’s just too hot to keep unwanted eggs in the cooler. Just let me know if you need me to bring some for you and I will be glad to accommodate you.
Thanks for supporting us with your purchases at the market and we hope to see you Wednesday,
Val & Kenny
Here is another yummy recipe for zucchini, it’s that time of year and the zucchini is plentiful. This makes a delicious side dish for any evening meal. Hope you enjoy it as much as we do.
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
pinch of cayenne pepper
vegetable or canola oil or frying
For the Mayo
1 cup prepared mayo
1 tbsp lime juice, lemon will work as a substitute
1/2 tsp chili powder
Pour the oil in a skillet so that it is half an inch deep and turn the heat to medium.
While waiting for the oil to heat up, combine the zucchini, onion, and eggs in a large bowl. Stir the mixture to combine. It may get a little frothy, but that’s ok.
In another bowl combine the dry ingredients: flour, baking powder, 1/2 tsp of chili powder, salt, and pepper and stir to combine
To finish the batter, add the dry ingredients to the zucchini mixture and fold it all together.
Once your oil is hot (dip a spoon with some batter on it into the oil to test, if the oil starts bubbling in contact with the batter, it’s ready) you can drop the batter a tablespoon at a time into the oil, frying for 2-3 minutes per side. If you want a more substantial fritter, form the batter into loose ‘patties’ and fry in oil 3-4 minutes per side.
When the centers are firm, remove them from the oil and allow them to drain on a plate lined with a paper towel.
To make the dip, simply combine the prepared mayo, lime juice, and chili powder in a small mixing bowl and stir it all up.
Tags: canola oil, chili powder, egg, flour, lime juice, mayo, onion, Zucchini
