As the Holiday Season is upon us, we find ourselves reflecting on the past year and on those who have helped to shape our business in a most significant way. We value our relationship with you and look forward to working with you in the year to come. We wish you a very happy Holiday Season and a New Year filled with peace and prosperity.
Kenny & Val
HAPPY HOLIDAYS!
I will be under the pavilion this Saturday from 10-11 am at the corner of Market and Bank streets with eggs! 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. Our next “egg drop” will be January 4, 2014.
Just a reminder we still have 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, pickled okra, sweet pepper relish, pickle relish, zucchini relish, pasta sauce, chili base, and apple pie filling. I will also have Shealy Farms’ HONEY this week. These make great last minute Christmas gifts. E-mail me for any additional information ~ val@russellveggies.com
Thanks for your patronage and hope to see you there,
Val & Kenny
Just a reminder… I will be under the pavilion this Saturday from 9-10 at the corner of Market and Bank streets with eggs! This Saturday we will also have greens available… spinach, kale, baby lettuce, Swiss chard, cabbage and a few turnips. Let me know what your needs are and I will have your order ready when you arrive.
Just a reminder we still have 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, pickled okra, 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
Greetings from Cancun… just a quick reminder there will not be an “Egg Drop” this Saturday. I am enjoying a much needed vacation with family and friends. I will be there next Saturday (under the pavilion) at 9 am with eggs and greens. I will send a reminder next week as well.
Enjoy you week and see you next Saturday,
Val
I bought a ham last week while purchasing our turkey for Thanksgiving, thinking this year I might have multiple choices for dinner. However, the same night I brought it home Kenny asked if he could open it. Well, I guess you can figure out… no ham for Thanksgiving dinner! I now have the task of creating something to do with ham leftovers three days before Thanksgiving.
So breakfast this morning… Quiche. This was so delicious, you should try this with your Thanksgiving leftover ham. If having guest for the week it makes a wonderful all in one breakfast meal. Served with Kenny’s home grown tomatoes, perfect!
Kenny and I wish each of you a safe and happy Thanksgiving with your family and friends.
1 9″ pie pastry
1 cup half and half
4 eggs, beaten
3 Tbsp. honey mustard
2 Tbsp. flour
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/8 tsp. white pepper
1-1/2 cups cubed, cooked ham
1-1/2 cups shredded Swiss or Havarti cheese
1-1/2 cup fresh chopped spinach
2 Tbsp. grated Parmesan cheese
Preheat oven to 350 degrees F.
In medium bowl, mix half and half, eggs, mustard, flour, salt, thyme, and pepper and beat until combined.
Layer ham, Swiss cheese, and spinach in prepared pie crust. Pour egg mixture into pie crust and sprinkle with Parmesan cheese.
Bake at 350 degrees F. for 40-50 minutes until crust is golden and filling is set.
Tags: cooked ham, Eggs, flour, half and half, honey mustard, Parm, spinach, Swiss cheese, thyme
We will once again be located under the pavilion at the corner of Bank & Market Streets from 11-noon for your shopping pleasure.
This Saturday will be more than just an “Egg Drop”… we will have a full fledge market. We have been holding back for this Saturday for your Thanksgiving dinner purchases. We will have cabbage, spaghetti, butternut and acorn squash, turnips, two types of potatoes, two types of sweet potatoes, three types of kale, spinach, mixed baby lettuce, Swiss Chard and two types of apples…Mutuz and Winesap. We will have lots of fresh SAGE and even a few red tomatoes.
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.
Just a reminder we still have 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, pickled okra, 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 have a safe and happy Thanksgiving,
Val & Kenny
Shealy Farms ~ Floyds Knobs, Indiana
Greeting from Gatlinburg … it’s been a wonderful trip, but we will be heading home soon. We will be home just in time for another “Egg Drop”.
This Saturday we will also have greens available… spinach, kale and Swiss chard. Email me your needs and I will have your order ready when you arrive.
I will be under the pavilion on the corner of Bank and Market Streets, Saturday from 11-11:45.
See you there,
Val & Kenny
No “Egg Drop” or deliveries this weekend, I’m headed to the mountains. Plans are for another “Egg Drop” plus greens on Saturday November 16th at 11, corner Bank & Market Streets under the pavilion. I will post complete list of produce available next week.
Have a great week and we will see you next Saturday!
Thanks everyone for a wonderful season it’s been incredible. We appreciate all of the support, and cherish each relationship that was developed this season.
We have decide not to participate in this year’s winter market, but still plan on providing you with fresh lettuces, spinach, kale, Swiss chard and EGGS. Our lettuces are still a couple weeks away from being ready to cut, and we have just begun cutting spinach. We will still have sweet potatoes, some winter squashes and some potatoes available.
I will be making deliveries a couple time a month downtown and will keep you informed via e-mail of days, times and produce available. However, this week I will be doing an “egg drop” only. If you need eggs, just let me know and I will meet you under the pavilion from 11-11:45 this Saturday.
Thanks for your patronage,
Val & Kenny
Fall/Winter Squash
Saturday will be our final day for this year’s New Albany Farmer’s Market. Kenny has done a great job keeping the fresh veggies coming and it’s looking like the freeze won’t be here until Friday morning; so he is very busy cleaning up the gardens this week. We will have green beans, eggplants, bell peppers, a rather large variety of mild and hot peppers, zucchini, sweet potatoes, red potatoes and onions. We will also have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc. Tomatoes are still hanging in there, we should have plenty on Saturday… including tons of green ones.
There is some good news… plenty of veggies really like the cold weather. We will have plenty of greens: Swiss chard, kale, spinach and mustard… lots of turnips, cabbage and maybe a few beets and kohlrabi. Daikon and watermelon radishes will be in abundance again this week.
We still have apples… Golden Delicious and a few Stayman Winesap will also be available this week. Both of these are great for cooking, eating and apple butter making.
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.
“Basket of the Week” customers ~ please remember to bring back your baskets and make sure to e-mail me a reminder to ensure your basket order… val@russellveggies.com
Thanks for your patronage,
Val & Kenny
