It’s the Saturday before Thanksgiving and we will have some fresh herbs available, weather permitting… sage, parsley, rosemary, mint and oregano this weekend along with fresh celery. We will have cabbage, onions, white potatoes, sweet potatoes, tomatoes, fall/winter squashes…acorn, spaghetti and butternut; everything you need to complete your Thanksgiving dinner. Our fresh baby lettuce will be cut and ready this weekend… we will have Red Sails and European Mix varieties this week. Plenty of greens too; Swiss chard, kale and spinach as well as some turnips with tops, beets and mustard greens.
Don’t forget your farm-fresh, free-range eggs at the market… just a reminder, we have been selling out each week so come early or pre-order to make sure you get them.
Something a little different this weekend as well… we will have Mistletoe. Kenny and his buddy Lee harvested some for the holidays, pick some up for your holiday decorations.
Thanks for supporting us with your purchases at the market,
Val & Kenny
P. S. Honey will be at the market this weekend. My friend Valerie Shealy will be there with local honey, fresh from farms in Starlight and Floyds Knobs Indiana. She may also have some other items you would enjoy, stop in for a visit and check out her provisions.
Shealy Farms ~ Floyds Knobs, Indiana
Well, so much for the end of the farmer’s market, it looks like the market is still happening in downtown New Albany (and that’s a good thing!). We have just changed locations and headed indoors and out of the cold! This weekend begins our first week at the New Albany Fire Department Headquarters on Spring Street. Thanks again to Mayor Gahan for securing this location and to the New Albany Fire Department to graciously hosting, we are most appreciative.
Saturday Winter Hours
November 10, 2012 thru December 15, 2012
10 am to 12pm
Firehouse Headquarters Station
316 E Spring Street
We still have home grown tomatoes and a few heirlooms will also be available. We will have cabbage, onions, white potatoes, sweet potatoes, winter squashes (acorn, spaghetti and butternut) even a few bell peppers. Our fresh baby lettuce will be cut and ready this weekend… we will have Red Sails and European Mix varieties this week. We are going to have plenty of greens; Swiss chard, kale and spinach as well as some turnips with tops and several varieties of mustard greens. My grandsons have harvested their first crop of pecans and will have some at the market on Saturday.
It’s soup weather so remember to check out the website for some delicious recipes… my County Onion Soup is awesome and we have plenty of “Candy” onions available.
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 them.
Thanks for supporting us with your purchases at the market,
Val & Kenny
It’s official, the summer market has ended. However, the “Winter Market” facility has yet to be determined. We will be under the pavilion again this weekend from 9 -11 with a limited amount of produce. We will have tomatoes, peppers, onions, sweet potatoes, fall/winter squashes (spaghetti, acorn, butternut, etc…) and even some zucchini. We will also have plenty of greens: Swiss chard, kale, spinach, mustard, our first cutting of baby lettuce, some broccoli and cabbage. Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market this Saturday.
We still have some apples… Golden and Red Delicious apples will be available this week. If anyone wants to pre-order to have their fruit and veggies ready for pick up, just e-mail me and let me know early Friday. I will have your order ready when you arrive Saturday morning .
If no decision is made by this weekend regarding the “Winter Market” this will we our solution to serving you… I will continue to post what we have available, and will continue to take pre-orders on those items. I will arrange a pick up time and place so my customers are able to enjoy fresh produce as long as possible. Kenny has lots of greens and things planted because we planned on a winter market. I will do my best to keep folks informed. Most likely it will be every other Saturday and pick up around 10 am under the pavilion at the farmer’s market. Our plans are to do this from November thru April if at all possible.
Thanks for your patronage,
Val & Kenny
Last weeks bounty...
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. It’s been a difficult task this year, last few weeks’ cold snap was painful to our gardens. We lost almost all our beans, most of the eggplants, peppers, cucumbers and squashes; but we hope to have some for this weekend. We will also have sweet potatoes, Kennebec, and red potatoes, onions, and fall/winter squashes (spaghetti, acorn, butternut, etc…). Tomatoes are still hanging in there, we should have plenty on Saturday… including heirlooms.
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, kohlrabi, broccoli, cabbage, some cauliflower, and a great selection of radishes. Daikon and watermelon radishes will be in abundance again this week.
We still have apples… Golden and Red Delicious apples will be available this week. If anyone wants to pre-order to have their fruit and veggies ready for pick up, just e-mail me and let me know early Friday. I will have your order ready when you arrive Saturday morning (that way you can sleep in, work out or just plain work and still get what you want before we run out).
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market this Saturday.
Thanks for your patronage,
Val & Kenny
New Albany High School culinary students working with our watermelon radishes.
Buttercup Squash are part of the Turban squash family (hard shells with turban-like shapes) and are a popular variety of winter squash. This squash has a dark-green skin, sometimes accented with lighter green streaks. It has a sweet and creamy orange flesh. This squash is much sweeter than other winter varieties. Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace Sweet Potatoes in most recipes.
To Make Squash Puree:
Cut winter squash (any type) in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil lined baking sheet.
Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth.
Measure out the amount you need for your recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.
1 1/2 cups oil
1 cup brown sugar
1 cup white sugar
4 eggs
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3 1/2 teaspoons cinnamon
2 cups cooked buttercup squash
1 cup chopped pecans
Preheat oven to 350 degrees.
Mix first 4 ingredients and beat well, then add sifted ingredients, add squash, fold in chopped nuts (save a few and grind into a fine dust for garnish).
Pour into greased tube or bundt pan and bake 60 minutes or until done.
Let cool completely then top with cream cheese frosting and pecan dust.
Easy Cream Cheese Frosting
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
Either spread on with a blunt knife or spatula.
Tags: baking powder, baking soda, brown sugar, butter, buttercup squash, cinnamon, cream cheese, Eggs, flour, pecans, powdered sugar vanilla, sugar
Only two more weekends for this year’s New Albany Farmer’s Market; Kenny is doing his best to keep the fresh veggies coming. It’s been a difficult task this year, last weeks cold snap was painful to our gardens. We lost almost all our beans, most of the eggplants, peppers, cucumbers and squashes; but we will have some for this weekend. We will also have sweet potatoes, kennebec, and red potatoes, onions, fall/winter squashes (spaghetti, acorn, butternut, etc…). Tomatoes are still hanging in there, we should have plenty on Saturday.
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, radishes, beets, kohlrabi, broccoli, cabbage, cauliflower and a huge harvest of carrots! The deer ate most of the carrot tops so the harvest was quite surprising!
We still have apples… Golden and Red Delicious apples will be available this week. If anyone wants to pre-order to have their fruit and veggies ready for pick up, just e-mail me and let me know early Friday. I will have your order ready when you arrive Saturday morning (that way you can sleep in, work out or just plain work and still get what you want before we run out).
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market this Saturday.
Thanks for your patronage,
Val & Kenny
This would be the perfect weekend to make this recipe, you can pick up everything you need for this recipe at the New Albany Farmer’s Market this weekend. Start by picking up your fresh beef at 3D Valley Farms, then stop by Sycamore Creek Herbs for your fresh herbs, then visit us at Russell Veggies for your fresh carrots, onions and potatoes. Get your fresh homemade beer-bread at Patticakes Catering & Pies, stop by Moonkist Gardens for fresh lettuce for a salad to accompany your dinner. Then make Rookie’s Cookies your final stop for a delicious dessert to finish your meal.
We will be having this for Sunday dinner, it’s really easy and delicious and I have never had a complaint when serving this dinner. There is rarely even any leftovers, I hope you enjoy this as much as we do.
1 whole (3 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions (we use “Candy”)
6 -8 whole Carrots
6 medium Potatoes – quartered
Salt to Taste
Pepper to Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme
3 sprigs Fresh Rosemary
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
Cut onions in half, cut 6 to 8 carrots into 2-inch slices and quarter potatoes (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots and potatoes into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. Remove them to the plate with onions.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get that entire wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, potatoes and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, and then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Tags: carrots, chuck roast, olive oil, onions, Potatoes, rosemary, thyme
This is the weekend lots of folks look forward to every year…and for us it’s the first weekend off since May. Harvest Homecoming is a long standing tradition for the city of New Albany so be sure to take time to enjoy the festivities. It’s going to be a beautiful weekend for all the outdoor activities. You can check out all their details at http://www.harvesthomecoming.com/
Kenny and I will not be at the New Albany Farmer’s Market this weekend; I will be trout fishing with my son and Kenny is going to a huge antique auction. We are both looking forward to our own kinda fun this weekend! We will return to the farmer’s market next weekend and continue through the end of October.
Next weekend we hope to have plenty of tomatoes, green beans, zucchini, sweet potatoes, red potatoes, peppers and fall/winter squashes. We will have broccoli, cabbage, cauliflower and tons of greens next weekend as well. We should also still have apples thru October.
Enjoy your weekend and see you all next Saturday,
Val & Kenny
Today's Broccoli
It’s hard to believe it’s already October and the harvest season is quickly winding down. Hopefully this weekend’s weather will not bring the season to an abrupt end.
Kenny’s broccoli is beautiful this week and we should have plenty, but no cauliflower until after Harvest Homecoming. We will have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… Also available this Saturday: fresh green beans, potatoes, okra, green and golden zucchini, yellow summer squash, Swiss chard, kale, cucumbers, “candy” onions, bell peppers, cabbage, jalapenos, mixed hot peppers, pablono peppers, sweet banana peppers, cherry tomatoes and sweet potatoes. Turnips and spinach will also be available.
Tomatoes…. we still have them and several varieties are still available. We also still have some canning tomatoes available on a pre-order basis only… be sure to place your order if you are wanting to make homemade salsa, pasta sauce or your favorite recipes.
We are still picking apples… Golden and Red Delicious apples will be available this week. Remember we usually sell out early when it come to fruit… so come early or pre-order to have your fruit and veggies ready for pick up.
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market this Saturday.
Thanks for your patronage,
Val & Kenny
Note: There is no normal Farmer’s Market next week, October 13, 2013, due to the Harvest Homecoming Festival. We will return the following Saturday thru the remainder of October. Be sure to load up this weekend to hold you over!
Greetings from the "fish bowl", we had a great time and the CARDS won 21-17!
This is a wonderful substitute for apple pie. You can leave the peel on Asian pears to increase nutrients and save time. Additional mix-ins such as fresh or dried cranberries, pecans or almonds could be included as well. Quick and delicious!
4 cups Asian pears, sliced or diced
2 tbsp. margarine
¾ cup quick-cooking oats
¼ cup sugar
¼ cup flour
2 tsp. cinnamon
1 tsp. lemon juice
Preheat oven to 375 degrees F. Coat baking dish with nonstick cooking spray.
Peel Asian pears and dice or cut into slices. Melt margarine in a small bowl in the microwave.
In a medium bowl, combine all ingredients except Asian pears. Stir until well blended.
Place Asian pears in a 9 x 13 baking dish and spread oat mixture on top.
Bake about 45 minutes or until desired brownness. Serve with vanilla bean ice cream.
Tags: Asian pears, cinnamon, flour, lemon juice, quick cooking oats, sugar
