Another satisfied customer!
Quincy is lovin’ him some of Uncle Kenny’s corn, beans, potatoes and tomatoes. You too can enjoy Kenny’s great veggies this week… home grown tomatoes, several heirloom varieties, fresh corn and green beans! We’ll also have Swiss chard, new potatoes, kale, zucchini – golden and green, summer squash, eggplants, bell peppers, candy onions and cucumbers. Kenny’s hot peppers are going to be available… jalapeños, banana peppers, pablano and a hot mix variety. Those include Cheyenne, Ghost, Serrano, Habanero and White Lightening; those are HOT peppers!
Fall is upon us therefore, we will have more fall and winter items: winter squashes… acorn, butternut and spaghetti are now available. Sweet potatoes will also be available as well as Gala, Mutuz and Golden Delicious apples.
We still have bushels of tomatoes and sweet corn ready to harvest, if anyone needs some for canning please let us know and we will be glad to bring them to the market for you.
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 supporting us with your purchases at the market,
Val & Kenny
The spaghetti squash is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
Spaghetti squash is one of my favorite vegetables! It’s truly amazing because it’s delicious, healthy, and can be used anywhere you would use pasta! The best part is it has only 40 calories and 8 grams of carbs per cup, verses traditional pasta that has 200 calories and 40 grams of carbs per cup! It can be baked, boiled, sautéed, or even microwaved, but regardless of which way you choose, it’s surprisingly simple to prepare! You can sauté veggies like onion, zucchini, and spinach and add it to the dish. You could add ground turkey or beef to make a meat-sauce to pour over top!
Looking for something different yet still familiar, pair the squash with Parmigiano-Reggiano. Serve along with a roasted chicken and a simple green salad for a no-fuss supper.
1 large spaghetti squash
4 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 medium garlic cloves, finely chopped
1 small onion, finely chopped
3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and onion, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.
Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.
Tags: fresh ground pepper, Garlic, Kosher salt, olive oil, onion, Parmigiano-Reggiano cheese, Spaghetti Squash
Winter Squash
Fall is upon us therefore, we will have more fall and winter items: winter squash… acorn, butternut, carnival and spaghetti are now available. The first batches of sweet potatoes will also be available as well as Gala and Mutuz apples.
Summer crops are about the same this week… Kenny’s home grown tomatoes, several heirloom varieties, fresh corn and green beans! We’ll also have Swiss chard, new potatoes, kale, zucchini – golden and green, summer squash, eggplants, bell peppers, candy onions and cucumbers. Kenny’s hot peppers are going to be available… jalapeños, banana peppers, pablano and a hot mix variety. Those include Cheyenne, Ghost, Serrano, Habanero and White Lightening; those are HOT peppers!
We have bushels of tomatoes and sweet corn ready to harvest, if anyone needs some for canning please let us know and we will be glad to bring them to the market for you.
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 supporting us with your purchases at the market,
Val & Kenny
Eggplant ~ all varieties $1.00 each
Its apple time, so why not fix this delicious pie this week for your family. I made this last night and Kenny will probably finish it tonight!
(9 inch) pie shell
5 cups apples – peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup caramel apple dip
2 tablespoons milk
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1 teaspoon lemon zest
1/2 cup butter
Preheat oven to 425 degrees F.
Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated. Place apple mixture in pie shell.
In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples. Bake in preheated oven for 10 minutes.
While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
Reduce heat to 375 degrees F. Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.
Tags: allspice, Apples, brown sugar, butter, carmel dip, cinnamon, flour, lemon zest, oatmeal, sugar
Last week’s “Basket”
Well I survived the brutal heat alone yesterday at the Wednesday market… Kenny said it was too hot to go, so he stayed home. I have to say… for once he was right, we both should have stayed home. Never the less I had a pretty good evening, and the crowd was steady, I guess folks still want to eat hot or not.
Summer crops are about the same this week… Kenny’s home grown tomatoes, several heirloom varieties, fresh corn and green beans! We’ll also have Swiss chard, new potatoes, kale, zucchini – golden and green, summer squash, eggplants, bell peppers – all colors, candy onions and cucumbers. Kenny’s hot peppers are going to be available… jalapeños, banana peppers, pablano and a hot mix variety. Those include Cheyenne, Ghost, Serrano, Habanero and White Lightening; those are HOT peppers!
We will have fruit this weekend; peaches, watermelons and the first pick of Gala apples. They are all delicious!
Fall is upon us therefore, we will have more fall and winter items. Winter squash… acorn, butternut, carnival and spaghetti are now available. The first batches of sweet potatoes will also be available along with more carrots and a variety of beets.
We have bushels of tomatoes, green beans and sweet corn ready to harvest, if anyone needs some for canning please let us know and we will be glad to bring them to the market for you.
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 supporting us with your purchases at the market,
Val & Kenny
Please note this Wednesday will be our last WEDNESDAY for the season. Beginning in September we are Saturdays only, kids are back in school… produce production slows down … and we tucker out about then too.
But for this Wednesday… summer crops are about the same… Kenny’s home grown tomatoes, several heirloom varieties, fresh corn and green beans! We’ll also have new red potatoes, zucchini – golden and green, summer squash, eggplants, green peppers, candy onions, kale and cucumbers. Kenny’s hot peppers are going to be available…jalapeños, banana peppers, pablano and a hot mix variety.
We will have some fruit on Wednesday; peaches and melons, including a few more of our “Canary” melons. They are all delicious!
It’s canning time… we have 1/2 bushels of tomatoes, corn and green beans ready to harvest, 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 try and accommodate you.
Thanks for supporting us with your purchases at the market and we hope to see you there,
Val & Kenny
Press release: Russell Veggies featured at state fair event.
Russell Veggies, owned by Kenny and Val Russell of Borden, was a featured farm for Savor the Flavor: A VIP Taste from Indiana Farms, during the Indiana State Fair.
Savor the Flavor features local foods and up-and-coming student chefs. Its attendees this year included legislators; federal and state agency leaders, including Lt. Gov. Sue Ellspermann and Indiana State Department of Agriculture Director Gina Sheets; officials from Purdue and leaders from farm organizations. Participating farms donated 25 pounds of product, which culinary student teams from Ivy Tech’s Muncie campus used to create new dishes. Savor the Flavor attendees then voted on which team’s creations were most appetizing.
The winning team created lamb empanadas with peppers and Ivy Tech mini sliders with summer squash slaw. The eggplant from Russell Veggies was used to make Asian duck taco wrap with eggplant salsa, their team placed third in the competition.
I totally screwed up last night and forgot to write this weeks post, hope everyone gets this in time to place their order for Saturday. My apologies. I guess I was really tired last night after market, it totally slipped my mind.
Summer crops are about the same this week… Kenny’s home grown tomatoes, several heirloom varieties, fresh corn and green beans! We’ll also have Swiss chard, new potatoes, kale, zucchini – golden and green, summer squash, eggplants, green peppers, red bell peppers, candy onions, beets, and cucumbers. Kenny’s hot peppers are going to be available…jalapeños, banana peppers and a hot mix variety. Those include Cheyenne, Ghost, Serrano, Habanero and White Lightening; those are HOT peppers!
We will have some fruit this weekend; peaches, watermelons and our “Canary” melons . They are all delicious!
We have bushels of tomatoes and sweet corn ready to harvest, if anyone needs some for canning please let us know and we will be glad to bring them to the market for you.
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 supporting us with your purchases at the market,
Val & Kenny
Ready for canning!
Summer crops are about the same this week… Kenny’s home grown tomatoes, several heirloom varieties, fresh corn and green beans! We’ll also have new red potatoes, kale, zucchini – golden and green, summer squash, eggplants, green peppers, red bell peppers, candy onions, and cucumbers. Kenny’s hot peppers are going to be available…jalapeños, banana peppers, pablano and a few hot mix variety.
We will have some fruit on Wednesday; peaches and melons, including our “Canary” melons. They are all delicious!
It’s salsa making time… we have bushels of tomatoes ready to harvest, 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
Super side dish, quick and easy… one of our new favorite summer dinners. Kenny doesn’t really like the cilantro so I have on occasion switched to basil, both ways are delicious.
4 medium new potatoes
1 tablespoon olive oil
1 cup fresh corn kernels (about 2 ears)
1 1/2 teaspoons thinly sliced garlic
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup halved grape tomatoes
1/3 cup chopped fresh cilantro or chopped basil
1/4 cup fresh Parmesan cheese, shaved
Place potatoes in a medium saucepan; cover with water. Bring to a boil and cook 10 minutes or until tender; drain. Heat a large nonstick skillet over medium-high heat. Add oil to pan and corn garlic salt and crushed pepper to the pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro/basil and cheese.
Tags: Basil, cilantro, Corn, crushed red pepper, Garlic, grape tomatoes, new potatoes, olive oil, Parmesan cheese
