If you didn’t pick up some of our Asian Pears last weekend, you definitely need to on Saturday before they are all gone. We have been enjoying several different recipes with them the last couple of weeks and thought I would share a few with all of you.
Never thought to pair Asian pear with the sharp, nutty Gouda, but it was a perfect marriage. Sweet, juicy, nutty, gooey. YUMmm…
1 tbsp butter (softened)
2 slices rye bread or your favorite type
2 ozs cheese (thinly sliced Gouda)
5 slices Asian pears (1/8 inch thick slices)
Heat a large frying pan over medium-low heat. Meanwhile, spread half of the butter on one side of each slice of bread.
Once the pan is warm, add 1 slice of bread, buttered side down, then top with half of the cheese, all of the pear slices, and finally the remaining cheese. Close with the second slice of bread, buttered side up.
Cook until the bread is toasted and the cheese is melted, about 6 minutes per side. Serve with some fresh fruit or a green salad.
Tags: Asian pears, Gouda cheese
New Orleans bound...
Well it’s been awhile since I’ve had a weekend off, so I decided to head south this weekend for a little family fun and relaxation. I’m New Orleans bound to take in some college football; Louisville vs Southern Mississippi. Kenny and the rest of our crew will be conducting business as usual at the market, please be sure and stop by for your fresh fruits and veggies.
Weather permitting we will have plenty available this weekend…we had a slight scare this morning with the 29 degree temperatures. Kenny assessed the gardens and was happy to report no frost damage thus far.
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, also broccoli and cauliflower may be ready by this weekend.
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 now picking apples… Golden and Red Delicious apples will be available as well as some Mutuz. We had a windfall of Asian Pears this year and will have a few more available this Saturday. 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.
Please note all pre-orders must be received by noon on Thursday this week, only those orders will be filled this week due to my absence. Jennifer, my niece, has been helping me all summer and will have your order ready when you arrive on Saturday.
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market Saturday.
Thanks for your patronage,
Val & Kenny
I wanted to make something savory and packed with flavor, enough to be a meal all on its own. Acorn squash has 145% of your daily recommended intake of Vitamin A, along with Vitamin C, B, folate, and a hefty dose of beta carotene! Add in the black beans for protein, the tomatoes as an antioxidant, and you are well on your way to a complete meal. It taste great too!
2 acorn squash
1 teaspoon olive oil
1 clove garlic, minced
1 red bell pepper, seeded and chopped
1/2 onion, chopped
1/2 jalapeno, seeded and diced
1 can, 15 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 teaspoon cumin
1 lime, juiced
Salt and pepper
1/2 cup cilantro, chopped
4 tablespoons crumbled Cotija cheese *
Preheat oven to 400°F. Spray baking sheet with cooking spray. Cut both squash in half horizontally and scoop out seeds. Place the squash cut-side down on the prepared baking sheet. Bake for 45 minutes or until squash is very soft and tender and edges begin to brown a bit. Turn oven off and leave squash in the oven while preparing filling.
Lightly heat a large skillet over medium heat, add olive oil, red pepper, onion, garlic, jalapeno; cook until softened about 3 minutes. Then add in cumin, black beans and corn; stir well to combine and cook a couple more minutes. Remove from heat, stir in cilantro and lime juice. Salt and pepper to taste. Fill the squash halves with black bean and corn mixture. Top each with a tablespoon of Cotija cheese.
* Cotija is a hard cow’s milk cheese that originated from Mexico. It is named after the town of Cotija.
Tags: acorn squash, bell peppers, Black Beans, cilantro, Corn, Cotija cheese, cumin, Garlic, Jalapeno, lime juice, olive oil, onions, Vegetarian
September brings the last day of summer and the first day of fall … hope to see you downtown this Saturday morning to enjoy the fantastic weather and to usher in fall at the New Albany Farmer’s Market.
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. Broccoli and cauliflower are just a week or so away.
Tomatoes…. we still have them and several varieties to choose from; Cherokee Purple, German Pink, Mr. Stripie, Carolina Gold, Park’s Whoppers… just to name a few.
We will have 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 now picking apples… Golden and Red Delicious apples will be available as well as some Mutuz. 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. E-mail me and let me know early Friday, and I will have your order ready when you arrive Saturday morning.
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market Saturday. Customer appreciation this weekend… eggs will be available at the incredible low price of $2.00 a dozen.
Thanks for your patronage,
Val & Kenny
Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Feta cheese. Serve with: Mixed green salad, a crusty baguette and crisp white wine, such as Pinot Grigio.
2 medium acorn squash, halved and seeded
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoon tomato sauce
8 cups chopped Swiss chard leaves (about 1 large bunch chard)
1 15-ounce can white beans, rinsed
1/4 cup chopped kalamata olives
¼ cup sun dried tomatoes, chopped
1/3 cup “Panko” breadcrumbs
1/3 cup Feta cheese
Toasted pine nuts for garnish
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch dish. Bake at 400 for 45 minutes or fork-tender.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat; add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in tomato sauce and the remaining 1/4 teaspoon each salt and pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in white beans, sundried tomatoes and olives; cook until heated through, 1 to 2 minutes more.
Combine breadcrumbs, Feta and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
Garnish with small amount of toasted pine nuts.
Tags: acorn squash, Garlic, kalamata olives, onions, pine nuts, sun dried tomatoes, Swiss Chard, Vegetarian, white beans
~Damson plums and homemade jam~
This is the second Wednesday with no market for us and we have been keeping ourselves rather busy. We miss our regular folks but have enjoyed the time off.
We went plum pickin’ today and what weather we had for it, gorgeous! Kenny’s brother has a beautiful Damson plum tree and asked us if we wanted to come and pick; of course we said yes (they do make the best jam)! We managed to pick enough that we made jam tonight and have plans to start some Damson Plum Liqueur in the morning. We did however managed to pick a few extra that we will be sharing at the market on Saturday.
Also available this Saturday: fresh green beans, potatoes, okra, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, kale, turnips, cucumbers, bell peppers, jalapenos, mixed hot peppers, pablono peppers, sweet banana peppers, cherry tomatoes, sweet potatoes and a mixed variety of fall/winter squashes…spaghetti, acorn, butternut, etc.
Tomatoes…. we still have them and several varieties to choose from; Cherokee Purple, German Pink, Mr. Stripie, Carolina Gold, Park’s Whoppers… just to name a few.
We will have 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 now picking apples… Golden and Red Delicious apples will be available as well as some Mutuz. 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. All you need to do is e-mail me and let me know early Friday. I will have your order ready when you arrive Saturday morning.
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market Saturday.
Thanks for your patronage,
Val & Kenny
More of this weeks work, it will be yummy this winter!
If you are one of our “Basket of the Week” customers you will find one of these in your order this week. I wanted to share a little information about this lovely squash and a simple recipe for you to enjoy.
Patty pan or scallop squash is a tender summer squash, like zucchini or yellow squash. The scalloped flying saucer shape makes them a bit of a novelty and a little difficult to figure out how to slice, but they cook and eat much like any other summer squash. Kids are sometimes more tempted to try them, because of their fun shape. You can begin to eat them when they are only a couple of inches in diameter, making them perfect for individual serving.
Sliced patty pans can be baked with Parmesan to make a casserole. Lightly grease a small casserole dish with unsalted butter, then layer the sliced patty pans in the bottom of the casserole so that the rounds overlap slightly. Dot the slices with a bit of butter. Sprinkle a half-cup of freshly grated Parmesan over the slices. (It’s tempting to add more, but you’ll want to avoid smothering the mild flavor of the squash.) Add salt and pepper to taste, and then place the casserole in a 350 F oven for 15 minutes, or until the Parmesan is melted and slightly browned.
This is Going Local Week, come out and support your local farmers this weekend. It’s also the annual ” New Albany Historic Home Tour” which begins at our beautiful farmer’s market, you’ll want to be part of the tour group.
Summer is winding down and so are the gardens, therefore as every August ends so does our Wednesday markets. We have slowed down the harvest so we will have plenty for Saturday markets…
Available this Saturday: fresh green beans, potatoes, okra, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, kale, cucumbers, green peppers, jalapenos, mixed hot peppers, sweet potatoes, cherry tomatoes and a mixed variety of fall/winter squashes.
Tomatoes…. we still have them and several varieties to choose from; Cherokee Purple, German Pink, Mr. Stripie, Carolina Gold, Park’s Whoppers… just to name a few.
We will have 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 now picking apples… Gala are almost gone and we are going to be picking Mutzu’s this week as well as our Golden and Red Delicious apples. We should have plenty on Saturday.
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.
Don’t forget we have farm-fresh, free-range eggs available; pick some up at the market Saturday.
Thanks for your patronage,
Val & Kenny
Happy Labor Day weekend… I guess that means the summer is almost over. We will be at the farmer’s market on Saturday, and will have plenty of fresh veggies for your family gatherings.
Available this Saturday: fresh green beans, potatoes, okra, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, cucumbers, green peppers, jalapenos, mixed hot peppers, sweet potatoes, cherry tomatoes and a mixed variety of fall/winter squashes.
Tomatoes, tomatoes, tomatoes…. what a bounty we have right now. We still have many varieties to choose from; Cherokee Purple, German Pink, Mr. Stripie, Carolina Gold, Park’s Whoppers… just to name a few. We will have 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 have begun to pick apples… Gala are the first ones available, and just started picking Johnagold apples, they are much like a Honey Crisp apple. Mutzu’s will be ready in about a week or so as well as our Golden and Red Delicious apples. We will have Gala and Johnagold apples available on Saturday. Looks like a good harvest is ahead again this fall.
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 Saturday.
Thanks for your patronage,
Val & Kenny
Fall/Winter Squash
We will be at the market from 4-7 on Wednesday under the pavilion on the corner of Bank and Market streets in beautiful New Albany, Indiana. There will be several other vendors set up as well…Rookies Cookies, Patticakes & Pies Catering, local Starlight honey, homemade soaps, Chef Walker’s Famous Barbecue and other produce vendors. Stop by for a visit!
Green beans are back and we still have new potatoes, okra, zucchini – both green and golden, eggplant, summer squash, as well as “candy” onions, cucumbers, green, red and colored peppers, jalapenos, mixed hot peppers, cherry tomatoes, and a mixed variety of fall/winter squashes.
We still have plenty of tomatoes right now, several to choose from; Cherokee Purple, German Pink, Mr. Stripie,Park’s Whoppers, Carolina Gold… just to name a few. We will have 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 have begun to pick apples… Gala are the first ones available, I just started picking Johnagold apples today and Mutzu’s will be ready in about a week or so. We will have Gala and Johnagold apples available on Wednesday. Looks like a good harvest is ahead again this fall.
If anyone needs produce and would like me to have ready, just e-mail me and let me know early in the day Wednesday. I will have your order ready when you arrive Wednesday evening. Eggs will be available on Wednesday’s by request only, if you need them let me know and I will be sure to bring some for you.
Thanks and have a great day, and see you at the market!
Val & Kenny
**Notice to my Harrison County “Homemakers”…
The season is beginning to wind down and kids are back in school therefore, I will discontinue deliveries in New Salisbury for now. I have enjoyed servicing you ladies over the summer and if someone needs a special deliver please feel free to contact me and I will make arrangements to meet up with you. Thanks again for a great summer!
