4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tablespoon fresh basil ~ chopped
1 tablespoon fresh oregano ~ chopped
3 cups grated zucchini
1 cup fresh sweet corn off the cob
1 cup shredded cheddar cheese
1 3/4 cups unbleached all-purpose flour
In a large bowl, combine eggs, oil, salt, pepper and herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serve warm with your favorite toppings (I’m partial to salsa and sour cream).
Tags: Basil, cheddar cheese, Corn, Eggs, flour, olive oil, oregano, Zucchini
Zucchini Pie
This delicious recipe came from one of our valued customers, Mary, at the New Albany Farmer’s Market. She shared with me that it was actually a recipe she had back in college many years ago. Here it is, although she never made it with fresh basil and oregano she thought it would be awesome. She said it taste even better the next day.
I did use the fresh basil, oregano and garlic and thought it was wonderful. Everything she said was true, it was great leftover. I managed to save a slice from Kenny before he ate the whole thing.
4 cups thinly sliced zucchini
1 cup chopped onion (I used Kenny’s “Candy” onion)
2 T margarine
1/2 cup chopped parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder (I used 2 cloves of Kenny’s fresh)
1/4 tsp dried basil (I used a tsp of fresh chopped)
1/4 tsp dried oregano (I used a tsp of fresh chopped)
2 eggs, beaten
8 oz shredded mozzarella cheese
(Pillsbury) crescent rolls (8 oz)
2 tsp mustard
Sauté zucchini and onion in margarine until tender (approx. 10 minutes) stir in parsley, salt, pepper, garlic powder, dried basil, dried oregano. In large bowl combine eggs with shredded mozzarella. Stir in zucchini mixture.
Spray glass pie plate with non-stick cooking spray. Separate crescent rolls into 8 triangles. Press over bottom/up sides to form crust. Brush with mustard. Pour zucchini mixture into crust. Bake at 375 for about 20 minutes or until center is set. Cover crust with foil last 8 minutes. Let stand 10minutes before cutting.
Tags: candy onion, cresent rolls, Eggs, Garlic, mozzarella cheese, mustard, oregano, Zucchini
Here’s hoping for a dry Wednesday at the market, the past two Wednesdays have been quite wet. Weather forecasters are predicting rain again, but we will be there anyway 4-7.
PEACHES are here and they are delicious! We will have blueberries and our blackberries are on the way, Kenny picked another pint today. They are slow to ripen due to the lack of sunshine. We won’t have a lot so come early to get your pick.
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, kohlrobi, beets and cucumbers. Kenny’s hot peppers are starting to come in as well. We had stuffed jalapenos tonight!
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 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
One of my favorite root vegetables are beets. Not only are they beautiful (their colors range from a dark purplish red to dark purplish pink, from intense to bright gold, to candy cane stripes) they also have a wonderful texture and an earthy, nutty flavor. They’re nutritious and filling. They can be juiced, boiled, pickled, cooked in soups, mashed, sliced in salads, or roasted. Although they have the highest sugar content of all vegetables, they are very low in calories.
In season through autumn beets can be eaten raw or cooked. However, their buttery texture and sweetness shine through when roasted with olive oil, salt, and pepper in a 400 degree oven for 45 minutes.
To eat a beet you have to get rid of the paper-thin skin first. You can peel it off while it’s raw (getting your fingers stained scarlet in the process; beets stain everything). Or roast the beets gently until they’re tender, then rub the skins off with a paper towel.
Here are some of our favorite ways to eat beets.
Raw! ~ Yes, beets are quite good raw. Slice them up and serve them with a sprinkle of chile and lime. Delicious.
Beet chips ~ sliced thinly and deep fried with sea salt. Awesome.
Roasted with Feta cheese. ~ Our all-time favorite preparation. Golden beets are the way to go, much milder and sweeter than red. Roast beets until they are tender and juicy, then eat them with some spicy greens, purple onion and feta cheese. Add some toasted walnuts…Heavenly.
Beet greens ~Sautéed with olive oil and garlic, one of Kenny’s favorite.
In a salad. ~ Beets make a good complement to other salad staples.
Pickled! ~ Kenny’s pickled beets are just marvelous. The tangy vinegar and sweetness complements beets’ earth undernotes. Cottage cheese with pickled beets are my all-time favorite start to any meal.
As dessert. ~ Beets and their smoky, earthy sweetness are the secret ingredient in some fabulous desserts, like velvety beet and cocoa cake. Patti Cakes & Pies Catering makes the best… http://patticakesandpiescafe.weebly.com/index.html
We are currently inundated with beets, Kenny and his brother Bobby got a little carried away this year planting them. I guess they really like water too, therefore, we have bushels of them ready to harvest. I need to find some interesting ways to use them; as many of you may know or have noticed…one of my newest and greatest finds is balsamic vinegar. So this is my latest experiment.
2 pounds red beets, medium sized, scrubbed clean, green tops removed
Olive oil
Salt
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 45 minutes – 1 hour, depending on the size of the beets. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
Garnish with a little orange zest to serve.
Tags: balsamic vinegar, beets, orange zest
It’s going to be another great Saturday for the New Albany Farmer’s market. The market is open from 8-1, come down and see what’s in season. PEACHES are here and they are delicious! We’ll have a few blueberries, 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!
Summer crops are available… tomatoes and green beans! CORN is in…we will have plenty on Saturday(or we think plenty). We’ll also have Swiss Chard, cabbage, new potatoes, beets, zucchini – golden and green, summer squash, green peppers, candy onions and cucumbers. Kenny’s fresh dug elephant garlic, along with his jalapenos and banana peppers which have just ripened.
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
**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 midnight on Thursday.
Please tag subject line of e-mail… Harrison County Delivery
It’s going to be another great day for the New Albany Farmer’s market. The market is open from 4-7, come down and see what’s in season. PEACHES are here and they are delicious, so we take really good care of the trees, with the help of the GTC services, which are experts on this. We’ll have a few berries… blueberries and black raspberries. We won’t have a lot so come early to get your pick.
Summer crops are available… tomatoes and green beans! We hope to even have our first corn on Wednesday, depending on the weather. We’ll also have Swiss Chard, cabbage, new potatoes, beets, zucchini – golden and green, summer squash, green peppers, candy onions and cucumbers. Kenny’s fresh dug elephant garlic too!
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
Greek style cucumber salad
This is so delicious I could eat the entire bowl, and so simple anyone can make. I get tired of the same ole cucumber and onions in vinegar so I decided to try something a little different; so here it is. No specific amounts are used in this… just however much you want to make for as many as you want to make for.
Fresh homegrown cucumbers ~ sliced…sometime I peel and sometimes I don’t
Fresh homegrown onions ~ sliced… I use “Candy” red onions
Fresh homegrown tomatoes ~ sliced or chunked
Pitted black olives ~ I would use homegrown…but none grow around here that I know of…
Ken’s Steak House Greek Dressing ~ I can only find this at Meijer’s
Feta Cheese ~ crumbled
Fresh ground pepper ~ to taste
I usually layer the veggies and pour on the dressing, let marinate a few hours in the refrigerator. When serving add some crumbled Feta cheese and fresh ground pepper.
**Note: This will keep for several days and sometime when the container is empty except for the dressing…I just cut up more veggies , add to the dressing, marinate and begin again. My sister, Stephanie, likes a different variation… she uses Kraft’s Zesty Italian dressing. Then uses fresh parmesan cheese in place of the Feta, both ways are so yummy!
Tags: black olives, candy onion, Cucumber, Feta Cheese, Greek Dressing, Tomatoes
Zucchini Parmesan Crisp
Another great recipe for all that zucchini that is being harvested right now and you’re finding in your “Basket of the Week”. Hope you enjoy as much as we do.
1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon sea salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)
Tags: bread crumbs, olive oil, Parmesan cheese, sea salt, Zucchini
It’s going to be another great day for the New Albany Farmer’s market. The market is open from 8-1, come down and see what’s in season.
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 last Thursday’s basket. How beautiful they were!
We’ll have a variety of berries… a few red raspberries, blueberries and black raspberries We won’t have a lot so come early to get your pick. We should also have some fresh peaches, it looks like they will be just about perfect for picking on Friday.
We will have plenty of summer crops available… tomatoes are here along with green beans! We also have Swiss Chard, cabbage, new potatoes, beets (a few more golden ones too), zucchini, golden zucchini, summer squash, green peppers, cucumbers, candy onions both red and white. Kenny’s has some fresh dug elephant garlic, along with his jalapenos and banana peppers which have just ripened.
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.
Thanks for supporting us with your purchases at the market,
Val & Kenny
Reminder: “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
