It’s beginning to look a lot like… tomatoes! Kenny’s favorite time of year. We will have more available on Saturday! It’s also “Candy” onion time, they are finally big enough to start pulling. Once we start, they like tomatoes just get better and better!
The weather for the remainder of the week looks good so strawberries for the weekend should be fine, but this will likely be the our final week for them. Black raspberries, blackberries and blue berries are just around the corner.
We will also have at the market Saturday… English peas, beautiful beets, cucumbers, kale, Swiss chard, mustard greens, spinach, green onions, broccoli, cabbage, zucchini – green and golden, yellow squash, black seeded Simpson lettuce, leeks and new potatoes.
We will continue our “Baskets of the week” this weekend, if you are ready to get started please let me know by Friday morning. It takes lots of planning to make them happen, they are done fresh Saturday morning and are pre-orders only.
With all the great sales of herbs this year we are just about sold out. I will bring a few herb pots to be sold, but other herbs will be brought by pre-orders only. We still have fresh herb plants… basil, parsley, dill, oregano, sage, stevia and mint. If you need herbs please let me know and I will bring on Saturday.
Thanks for supporting us with your purchases, and remember to visit other Floyd County vendors while at the market. Just a reminder that we have been selling out early… Don’t forget to pick up your farm-fresh, free-range eggs as well.
Have a great week and we will see you on Saturday,
Val & Kenny
It’s cabbage season, and this is a simple delicious way to fix some for dinner. We love it this way almost as well as Kenny’s bacon wrapped – grilled cabbage.
1 (medium) head green cabbage, core removed and cut into 8 wedges
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
Kosher or sea salt to taste
1 teaspoon caraway seeds
Preheat oven to 400 degrees.
In a small mixing bowl, whisk together oil, Dijon, garlic, black pepper, salt, and 1/2 teaspoon caraway seeds. Brush all sides of cabbage wedges with the oil mixture and place on a large rimmed baking sheet. Sprinkle cabbage with the remaining 1/2 teaspoon caraway seeds. Cover cabbage with foil and roast 45 minutes, remove foil and roast 10 additional minutes or until lightly golden and tender. Serve immediately.
Tags: cabbage, caraway seeds, Dijon Mustard, Garlic, olive oil
Thanks for an awesome Saturday at the New Albany Farmer’s Market. We had fantastic customers, wonderful weather and great sales… we were sold out before noon. We will be back at the market again Wednesday from 4-7.
It is strawberry season but depending on the weather we may or may not have any for sale Wednesday. If all the rain that is predicted for Tuesday and Wednesday arrive, we may not be able to pick them… and if we did they may not be very tasty. We plan to have some but right now we just can’t say for sure. The weather for the remainder of the week looks good so berries for the weekend should be fine.
It’s beginning to look a lot like… tomatoes! Kenny’s favorite time of year. We will have more available on Wednesday! It’s also “Candy” onion time, they are finally big enough to start pulling. Once we start, they like tomatoes just get better and better!
We will also have… English peas, beautiful beets, kale, radishes, green onions, broccoli, cabbage, zucchini – green and golden, yellow squash, black seeded Simpson lettuce, leeks, new potatoes, and a few Swiss chard.
Reminders… We only bring eggs on Wednesday if you pre-order them, otherwise you can pick them up on any Saturday morning. We will continue our baskets of the week this weekend, if you are ready to get started please let me know by Friday morning. It takes lots of planning to make them happen.
Thanks for supporting us with your purchases, and have a great week. We hope to see you on Wednesday evening,
Val & Kenny
Beets are included in our “Basket of the Week” tomorrow, I wanted to give you a recipe you could easily make and utilize the entire vegetable. The beet tops are fantastic and this is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion
salt and pepper to taste
1 tablespoon red wine vinegar (optional)
Preheat the oven to 400 degrees Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for an hour, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper.
Serve the greens as is for one side dish and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper for the other side.
I cut up the beets and tossed them with a bit of feta cheese, balsamic vinegar and mixed with the greens and made one dish. Delicious!
Tags: beets and tops, Garlic, olive oil, pepper, salt
Last year’s spring “Basket of the Week”
Strawberries are still in season and tasting delicious, we will have more available Saturday. Come early (or pre-order) to make sure you get them.
We will have plenty of other produce available… cabbage, sugar snap peas, kale, radishes, green onions, broccoli, zucchini, yellow squash, black seeded Simpson lettuce, spinach, beets, baby lettuce, leeks and Swiss chard. We have begun cutting fresh mint and cilantro as well.
We will begin our baskets of the week this weekend, if you are ready to get started please let me know by Friday morning. It takes lots of planning to make them happen and they are done by 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 as well.
With all the great sales of herbs this year we are limited to the amount of rosemary, thyme and tarragon we have available. We still have plenty of other fresh herbs… basil, parsley, cilantro, dill, oregano, sage, stevia and mint. I will continue to bring them for another week or two.
Thanks for supporting us with your purchases, and remember to visit other Floyd County vendors while at the market. Have a great week and we will see you on Saturday,
Val & Kenny
Just a sampling of what is coming…
We offer a “Basket of the Week”, which is our local grown product. We provide the basket each week, but do expect you to return it on your next visit. It includes what is currently in season, and has veggies and fruit when available. The baskets are the 1/2 bushel with handle size and weigh from 27-32 lbs. depending on veggies. The cost is $32 and we can add fresh-free range eggs for an additional $3.50. You are not obligated to purchase every week as a CSA ** but they will be available each week.
Baskets should be picked up on Saturdays between 8-12 at the New Albany Farmer’s Market; located on the corner of Bank and Market streets in beautiful downtown New Albany. Please note that all baskets not picked up by noon will be sold to other customers.
But believe it or not, the larger basket is about perfect size for a family of 4 (2 adults and 2 children) if you cook most nights. Along with your basket you can also get recipes from our website to help enjoy your veggie purchase.
We have had request for “Single” size for our customers and are going to try and accommodate them as well. We will have a smaller size basket this year, it will be in the peck basket, which is 1/4 bushel. They weigh between 14-17 pounds, depending on veggies included and will be half the price, $16
Baskets are available by pre-orders ONLY, via e-mail @ val@russellveggies.com and Face Book Message, https://www.facebook.com/pages/Russell-Veggies/140889669283756. Your order should be received by noon on Friday and will be made fresh Saturday morning for pick-up. Please be sure to include a contact number with your order.
Our veggies are as naturally grown as possible, 0n our veggies like broccoli, cabbage and cauliflower we use Diatomaceous Earth (DE), which is 100% organic. We found that this worked fantastic in previous years and will use as needed on our other veggies. Our fruit is never sprayed after the bloom sets, and no chemical process is used as a preservative. That’s why the shelf life is not that of the grocery stores.
Find more information about our farm on our website… http://www.russellveggies.com/our-farm/ Again, thanks for the inquiry and I hope this information was helpful.
Look forward to meeting you in the future,
Val & Kenny Russell
** CSA ~ Community Supported Agriculture ~ this is where you invest your dollars in the spring and reap the benefits of a certain farmers yield throughout his growing season. CSA are generally delivered/picked up on a continuous weekly basis.
This will be our first Wednesday of the season, we will be at the New Albany Farmer’s Market on June 4th from 4-7pm.
Strawberries are in season and delicious, we will have more available Wednesday. Come early (or pre-order) to make sure you get them. We will also have the last asparagus of the season on Wednesday, any we don’t sale you may find later for sale as pickled asparagus!
Other produce available… cabbage, sugar snap peas, kale, radishes, green onions, broccoli, zucchini, yellow squash, black seeded Simpson lettuce, leeks and Swiss chard. We are cutting fresh mint and cilantro now as well.
Reminders… We only bring eggs on Wednesday if you pre-order them, otherwise you can pick them up on any Saturday morning. We will begin our baskets of the week this weekend, if you are ready to get started please let me know by Friday morning. It takes lots of planning to make them happen.
Thanks for supporting us with your purchases, and have a great week. We hope to see you on Wednesday evening,
Val & Kenny
Strawberries are ready!
It’s Strawberry time! We picked some yesterday and they are pretty darn delicious! We will have them picked fresh for you this weekend. I will be making more of my Strawberry Balsamic jam this week to have on hand as well. Kenny will have some beautiful sugar snap peas, cabbage and asparagus on Saturday. We will have more greens available… spinach, kale, Swiss Chard, mixed baby lettuce and Black Seeded Simpson (great lettuce for wilting). We will also have rhubarb, radishes, green onions, fresh cut mint and cilantro again this week.
Just a reminder that we have been selling out early… so come early or pre-order to make sure you get the items you need. Don’t forget to pick up your farm-fresh, free-range eggs as well.
With all the great sales of herbs this year we are limited to the amount of rosemary and tarragon we will have available. We still have plenty of other fresh herbs… basil, parsley, cilantro, dill, oregano, sage, thyme, stevia and mint. I will continue to bring them for another week or two.
Thanks for supporting us with your purchases, and remember to visit other Floyd County vendors while at the market. Have a great week and we will see you on Saturday,
Val & Kenny
It’s rhubarb time and one of our great customers, Jo Ann, shared this delicious cake recipe with me a week or so ago. I fixed it for Kenny tonight and he was impressed! It’s really a quick and easy cake to make, I think you will enjoy as well.
1 ½ c Brown sugar (packed)
½ c Shortening (I use butter) – softened
1 Egg
2 c Flour
1 tsp Baking soda
¼ tsp Salt
1 tsp Cinnamon
1 c Sour milk or buttermilk
1 ½ c Rhubarb (chopped) it takes 4-6 stalks depending on size
Cream sugar, shortening and egg together. Mix dry ingredients together in a separate bowl. Add dry ingredients alternately with liquid. Mix well. Fold in rhubarb. Pour into a greased and floured 9×13 inch pan. Top with a mixture of ½ c sugar, 1 tsp cinnamon and 3/4 c chopped nuts. Bake in preheated oven at 350 degrees for 45 minutes.
Tags: baking soda, brown sugar, butter, buttermilk, cinnamon, egg, flour, rhubarb
This week we will have more greens available… spinach, kale, mixed baby lettuce and Black Seeded Simpson (great lettuce for wilting). We will also have rhubarb, radishes and green onions this week. We have asparagus again this week, it was iffy due to the rain and colder temperatures last week. Kenny wants to get one more cut in if possible for next weekend, however, this may be the last cut of the season. We are now also cutting fresh mint and some cilantro.
Just a reminder that we have been selling out early… so come early or pre-order to make sure you get the items you need. Don’t forget to pick up your farm-fresh, free-range eggs as well.
With all the great sales of herbs this year we are limited to the amount of rosemary and tarragon we will have available. We still have plenty of other fresh herbs and garden plants available. We will have basil, parsley, cilantro, dill, oregano, sage, thyme, stevia and mint. Kenny also has a nice variety of heirloom tomatoes, cherry tomatoes and some pepper plants.
Thanks for supporting us with your purchases, and remember to visit other Floyd County vendors while at the market.
Have a great week and we will see you on Saturday,
Val & Kenny
