This past weekend those of you who got a “Basket of the Week” received an unusual veggie, a red cabbage. In case you don’t know what to do with it… here is great easy recipe my grandmother used to make. Hope you enjoy it as much as we do.
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/4 cup apple cider vinegar (I used good balsamic)
2 tablespoons sugar
1 teaspoon mustard seed
Salt and pepper
Heat a skillet over medium high heat. Add oil and onion and sauté 2 minutes. Add cabbage and turn in pan, sautéing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
Tags: apple cider vinegar, balsamic vinegar, mustard seed sugar, olive oil, onion, red cabbage
We have lots of fruit this weekend; peaches, cantaloupes, blackberries and a few blueberries. This will be the last weekend for blueberries this season. They’re back… “Black Imagination” watermelons and they are delicious!
Other summer favorites are now in season… home grown tomatoes, heirloom tomatoes, fresh corn and green beans! We will also have Swiss Chard, kale, cabbage, new potatoes, zucchini – golden and green, summer squash, eggplants, green peppers, candy onions, beets, cucumbers, green onions, okra, fresh basil celery and mint. Kenny’s hot peppers are here… banana peppers, chili peppers, jalapenos, hot wax peppers, habaneros and pablanos.
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. It looks like we will have pickles and beets for canning on Saturday as well. Let us know if you need any for your homemade pickle needs.
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
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, and cucumbers. Kenny’s hot peppers are going to be available…jalapeños and banana peppers.
Fresh fruit this week… homegrown “Aphrodite” cantaloupes, blackberries and “freestone” peaches. They are all delicious!
We have bushels of beets 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. It looks like we will have pickles for canning on Wednesday as well. Let us know if you need any for your homemade pickles.
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 tomorrow,
Val & Kenny
It looks like another beautiful day is on hand for the New Albany Farmer’s Market this weekend. It ‘s July Art At The Market, there will be many vendors there with their wares. Patti, from Patti cakes Pies and Catering will also be there for the first time this season with all her goodies; including her famous Chocolate Beet Cake. Stop by and tell her how much we miss her at the market.
Check out Kenny’s beautiful celery… we will have more this Saturday. Also first of the season… Aphrodite cantaloupes and okra.
Other summer favorites are now in season… home grown tomatoes, heirloom tomatoes, fresh corn and green beans! We will also have Swiss Chard, kale, cabbage, new potatoes, zucchini – golden and green, summer squash, egg plants, green peppers, candy onions, beets, cucumbers, green onions, kohlrabi, fresh basil and mint. Kenny’s hot peppers are here… banana peppers, chili peppers, jalapenos, hot wax peppers, habaneros and pablanos.
PEACHES are here and they are delicious! We’ll have blackberries and they are beautiful as well as delicious. We won’t have a lot so come early to get your pick.
We have bushels of beets 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. It looks like we will have pickles for canning on Saturday as well. Let us know if you need any for your homemade pickles.
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
Aphrodite cantaloupes… sweet and delicious!
Pineapple ~ Banana Nut Bread
Nothing about this recipe has anything to do with Russell Veggies or our produce…but it is delicious. I had bananas going to waste (cause we are so busy, we forget to eat them) so I decide to make Kenny some banana bread. I usually use applesauce to make sure it’s moist, but this time I decided to use crushed pineapple instead. He loves anything made with pineapple, and he said this was the best banana bread I ever made. He always says that…but I had to agree, it’s really good.
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1-1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
2 cups mashed ripe bananas (4 to 5 medium)
1/2 cup pecan pieces
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple, bananas and pecans. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Tags: baking soda, bananas, canola oil, cinnamon, Eggs, flour, pecans, pineapple, salt, sugar, vanilla
It’s going to be a hot and muggy day for the market this week, but so far it looks rain free. Let’s hope so…three Wednesday of rain is just about enough.
Just tasted our first ripe cantaloupe, delicious… we will have the first picking available on Wednesday. Along with them we will have blueberries and peaches.
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 and cucumbers. Kenny’s hot peppers are going to be available…jalapeños, banana peppers and his hot mix variety.
We have bushels of beets 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. It looks like we will have pickles for canning on Wednesday as well. Let us know if you need any for your homemade pickles.
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 tomorrow,
Val & Kenny
**Notice to my Harrison County “Homemakers”…
Deliveries will be made this FRIDAY at 12:00
New Salisbury ~ Family Dollar ~ Parking Lot
Please be sure and order from this post and have your orders e-mailed by noon on Thursday.
Please tag subject line of e-mail… Harrison County Delivery
Swiss chard is a leafy green vegetable that is in the same family as the common beet. However, while the root of the beet is usually eaten, it is the leaves of Swiss chard that are eaten.
Even though it is called “Swiss” chard, it originated in Sicily and today remains an important part of Italian and Mediterranean cuisine. It also happens to be one of the healthiest foods on the planet. Here are 8 health benefits of Swiss chard.
Antioxidants
The reason Swiss chard is so colorful is because it is one of the most antioxidant-rich foods on the planet (antioxidants are responsible for the vivid colors in fruits and vegetables). It contains beta-carotene, vitamin E, vitamin C, zinc, lutein, zeaxanthin, quercetin, kaempferol, and many other disease fighting antioxidants.
Blood Sugar Regulation
Swiss chard contains syringic acid and fiber and syringic acid, both of which help to regulate blood sugar levels. If you are at risk for diabetes or you have been diagnosed with diabetes, you should eat more leafy green vegetables such as Swiss chard.
Bone Health
Swiss chard, like other leafy green vegetables, is an excellent source of calcium which helps to strengthen the bones and teeth. One cup of Swiss chard provides about 101 mg of calcium. It also con
Cancer Prevention
Swiss chard is one of the super foods that is known for its cancer preventative properties thanks to the fiber, chlorophyll, phytochemicals, and other plant pigments it contains. Studies have found that leafy green vegetables are particularly beneficial against colon cancer.
Brain Health
In addition to strengthening the bones, the vitamin K in Swiss chard is crucial for the proper functioning of the brain and nervous system because it is essential in the formation of the myelin sheath, the protective layer around nerves.
Healthy Blood
Swiss chard is high in iron, which is essential for maintaining the health of the circulatory system and the prevention of anemia. The vitamin K it contains promotes healthy blood clotting and prevents excessive bruising and bleeding.
Hair Health
Swiss chard is rich in biotin, an important hair vitamin that promotes hair growth and strength. Research has found that 30 mcg per day of biotin is beneficial for the hair and one cup of Swiss chard contains about 10.5 mcg. Swiss chard also has high amounts of vitamins C and A, both of which assist the hair follicles in the production of sebum.
Eye Health
One cup of Swiss chard contains a whopping 9,276 mcg of lutein, an antioxidant that is essential for eye health. Researchers suggest that consuming between 6,000 and 10,000 mcg of lutein per day can maintain the health of the eyes and possible prevent or delay the onset of age-related eye diseases.
***Information gathered from HealthDiaries.com ~ All content published on HealthDiaries.com is provided for informational and educational purposes only. HealthDiaries.com does not provide medical advice, diagnosis or treatment. The site and its services are not a substitute for professional medical advice and treatment. Always seek the advice of your doctor before making any changes to your diet, health routine or treatment.
We have a new favorite chard main dish, it’s good enough to serve to company. This takes quite a lot of chard (at least 1 bunch) wash the chard, and cut the leaves into narrow strips across the leaf. If the stems are young and tender, you can use those too, by also cutting across the grain. We love Kenny’s rainbow chard, it makes the dish beautiful.
1 large bunch Swiss chard
2-3 cloves garlic thinly sliced
dried pepper flakes (to taste, some like it hot!)
2-3 tbs olive oil
1 can cannellini beans drained and rinsed
4+ ounces cooked penne
1 cup beef stock
grated parmesan
salt and fresh ground pepper
First cook penne (I use whole grain type) until they’re just done.
Then, pour a couple of tbs olive oil into the bottom of a deep pot. Throw in some thinly sliced garlic and some pepper flakes, and warm it until it becomes aromatic.
Next add the sliced chard (stems a couple of minutes first if using). As the chard wilts down, keep adding more as you can fit it into the pan.
Add one can of cannellini beans (or any white beans), rinsed and drained. Then add the penne.
Finally to complete the dish, add 1 cup of beef stock to flavor and finish cooking the pasta stirring all to mix. Serve it with grated cheese.
Tags: beef stock, Garlic, olive oil, Parmesan cheese, penne pasta, Swiss Chard
Looking forward to a wonderful day on Saturday, it should be nice and dry with cooler temperatures. Summer is here and so are the wonderful veggies that come with warmer weather. We will have 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, kale, beets, kohlrabi, cucumbers, fresh basil, dill and mint. Kenny’s hot peppers are starting to come in as well.
PEACHES are here and they are delicious! We’ll have a few blueberries, and some blackberries as well. We won’t have a lot so come early to get your pick.
Don’t forget to place your order for our “Baskets of the Week”, as the season progresses they just get better and better, this is a picture of this weeks’ basket. How beautiful they are looking!
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
This is prime time for harvesting zucchinis, the slender green-skinned vegetable that everyone loves to grow. Kenny loves to grow the golden zucchini even more. But after a few weeks of a prolific harvest, this garden staple soon wears out its welcome. Here are a few interesting fact about this wonderful veggie that might keep you wanting more.
~ One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).
~ Zucchini is fat free, cholesterol free, low in sodium, rich in manganese and vitamin C and has more potassium than a banana.
~ The word zucchini comes from ‘zucca’ the Italian word for squash.
~ Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.
~ Zucchini bread is one of the most popular ways to use zucchini.
If you are a follower of our website you already know I post lots of zucchini recipes. I have researched and tried tons of recipes myself. I even have a little cookbook I created a few years ago for our WIC mothers.
Zucchini is such a versatile vegetable with a mild flavor that is easily changed by incorporating different herbs, spices and even fruits. I will continue to post recipes using the amazing veggie; I’ll even tell you how to make applesauce for your little one and make crushed pineapple.
Does anyone remember the event in this picture? The “Zucchini Derby – 2010”, what a fun day all the kids had making race cars out of them.
