I will be downtown this Saturday from 10:30 – noon… at Bread & Breakfast ~ 157 E. Main Street ~ on the corner of Main and Bank streets. Please use the back entrance on Bank Street for pick ups, I will have our Russell Veggies sign posted on the door. This Saturday we will have plenty of eggs as well as greens… 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
Please be sure and check out Laura’s new shop while downtown, you should remember her from the Farmer’s Market… she is the “Bread Chick” offering a large variety of homemade breads and sweets. She offers numerous breakfast items, Panini and an awesome pot pie for lunch!
Thanks for your patronage and hope to see you there,
Val & Kenny
This is a great recipe I have used several times. I fixed this tonight for dinner and it was yummy, but I cut the recipe in half because it was just Kenny and myself and I wanted to take pictures. I don’t really recommend this unless you have a very small skillet, it was really thin in the small skillet I used. Cook time needed to be adjusted as well.
½ large onion, chopped
3 cloves garlic, minced
1 T fresh parsley, chopped
2 cups of fresh spinach
6 eggs
1 tsp red pepper flakes
1 cup Half & Half
1-1/2 cups Cotija, crumbled (or Parmesan)
Salt & pepper to taste
1/2 cup sundried tomatoes ( or 1 Roma tomato diced and drained)
Olive oil
Sauté onion and garlic in a cast iron (or ovenproof) skillet until soft and fragrant add parsley and stir. Then add spinach, cook until wilted.
In a large mixing bowl, whisk eggs until light. Add red pepper flakes, Half & Half, Cotija (a hard cow’s milk cheese that originated from Mexico. It is named after the town of Cotija), and salt and pepper. Blend well. Add tomatoes.
Pour egg mixture over spinach mixture and bring slowly to a simmer. Move pan to a 400 degree oven for 30-35 minutes, or until center of eggs are set and frittata is browned and puffed.
Tags: Cotija cheese, half an half, olive oil, onion, roma tomatoes
I will be downtown this Saturday from 10:30 – noon… at Bread & Breakfast ~ 157 E. Main Street ~ on the corner of Main and Bank streets. Please use the back entrance on Bank Street for pick ups, I will have our Russell Veggies sign posted on the door. This Saturday we will have plenty of eggs as well as greens… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive.
Please be sure and check out Laura’s new shop while downtown, you should remember her from the Farmer’s Market… she is the “Bread Chick” offering a large variety of homemade breads and sweets. She also offers breakfast items as well as Panini and soup for lunch!
I will also have Shealy Farms’ HONEY this week. E-mail me for any additional information ~ val@russellveggies.com
Thanks for your patronage and hope to see you there,
Val & Kenny
Kenny loves soups in the winter, actually he likes them year around. I just don’t, I think soups are for cold winter days like today. This soup is one I thought up trying to make use of leftover ham. In the past few years we stopped purchasing sliced ham from the deli because it is most often processed, and we starting buying whole hams. Since there are just usually the two of us, we often get tired of ham before we can possible eat it all. Hope you enjoy!
1/2 cup chopped onion
1/4 cup butter, cubed
2 garlic cloves, minced
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1-1/2 cups cubed peeled potatoes
1/2 cup chopped carrot
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
3 cups cooked wild rice
2-1/2 cups cubed Ham
2 cups half-and-half cream
Minced fresh parsley
In a Dutch oven, over medium heat, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream; heat through (do not boil). Discard bay leaf. Garnish with parsley.
Tags: bay leaf, carrots, chicken broth, Garlic, half an half, ham, nutmeg, onion, parsley, Potatoes, thyme, wild rice
I will be downtown this Saturday from 10:30 – noon… at Bread & Breakfast ~ 157 E. Main Street ~ on the corner of Main and Bank streets. Please use the back entrance on Bank Street for pick ups, I will have our Russell Veggies sign posted on the door. This Saturday we will have plenty of eggs as well as greens… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive.
Please be sure and check out Laura’s new shop while downtown, you should remember her from the Farmer’s Market… she is the “Bread Chick” offering a large variety of homemade breads and sweets. She has breakfast items as well as Panini and soup for lunch!
Just a reminder we still have some of our home preserved items available for pre-order… home-made jams ~ five (5) varieties, salsa, pickles ~ three (3) varieties, pickled beets, dilly beans, sweet pepper relish, pickle relish, zucchini relish, pasta sauce, and chili base. E-mail me for any additional information ~ val@russellveggies.com
I will also have Shealy Farms’ HONEY this week.
Thanks for your patronage and hope to see you there,
Val & Kenny
Shealy Farms ~ Floyds Knobs, Indiana
On these cold winter days Kenny and I both enjoy a good pot of soup. We both love potato soup, him with no cheese me with lots. This week since I was doing the cooking…I won out. This is one of my favorite recipes, hope you enjoy.
1/2 lb. thick-sliced bacon, diced
1 onion, diced
1 cup celery, minced
1 Tbsp. minced garlic
2 Tbsp. all-purpose flour
6 cups potatoes, peeled and diced
1 Tbsp. dry mustard
2 tsp. paprika
3 cups low-sodium chicken broth
1 Tbsp. Worcestershire sauce
2 cups shredded sharp Cheddar
2 cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions
Cook bacon in a large pot over medium-high heat until crisp. Remove bacon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. drippings.
Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne.
Garnish with bacon, shredded cheese and scallions.
Tags: bacon, celery, cheddar cheese, chicken broth, dry mustard, Garlic, half an half, onion, paprikia, Potatoes, scallions, Worcestershire sauce
Floyd Action Network, an emerging nonprofit in Floyd County, Indiana believes that nobody can do everything but everyone can do something. So they continuously seek relationships that strengthen our efforts in preserving the unique qualities of Floyd County’s history, heritage, and natural environment.
The availability of locally grown food is such an important part of sustainability, as an exhibitor we look forward to the opportunity to help educate and raise awareness of sustainable living in our community.
To that end, on February 1st, 2014, they are presenting FAN Fair, a showcase of resources for sustainable living and would like to invite you to participate.
Sternwheeler Ballroom
10 am – 4 pm
Robert E Lee Center
201 Elm Street
New Albany, IN
For more information and list of exhibitors … www.FloydActionNetwork.org
I will be at my new location this Saturday from 11- noon… downtown at Bread & Breakfast ~ 157 E. Main Street ~ on the corner of Main and Bank streets. Please use the back entrance on Bank Street for pick ups, I will have our Russell Veggies sign posted on the door. This Saturday we will have plenty of eggs as well as greens… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive.
Please be sure and check out Laura’s new shop while downtown, you should remember her from the Farmer’s Market… she is the “Bread Chick” offering a large variety of homemade breads and sweets. She has breakfast items as well as Panini and soup for lunch!
Just a reminder we still have some of our home preserved items available for pre-order… home-made jams ~ eight (8) varieties, salsa ~ three (3) varieties, pickles ~ three (3) varieties, pickled beets, dilly beans, sweet pepper relish, pickle relish, zucchini relish, pasta sauce, chili base, and apple pie filling. I will also have Shealy Farms’ HONEY this week. E-mail me for any additional information ~ val@russellveggies.com
Thanks for your patronage and hope to see you there,
Val & Kenny
Shealy Farms ~ Floyds Knobs, Indiana
Happy New Year!
New Years is the perfect occasion to celebrate love, friendships and all the good things in life. Let’s take the time to appreciate what this year has given us and what the new one is about to bring! Welcome 2014…
I will be at my new location this Saturday from 11- noon… downtown at Bread & Breakfast ~ 157 E. Main Street ~ on the corner of Main and Bank streets. Please use the back entrance on Bank Street for pick ups, I will have our Russell Veggies sign posted on the door. This Saturday we will have plenty of eggs as well as greens… kale, spinach and baby lettuce. Let me know what your needs are and I will have your order ready when you arrive.
Please be sure and check out Laura’s new shop while downtown, you all should remember her from the Farmer’s Market… she is the “Bread Chick” offering a large variety of homemade breads and sweets. She has a delicious bacon~cinnamon bun that is a must try item!
Thanks for your patronage and hope to see you there,
Val & Kenny
