Tomatoes, tomatoes, tomatoes…. what a bounty we have right now. We will have many varieties too choose from; Cherokee Purple, German Pink, Mr. Stripie, Super Beefsteak, Carolina Gold… just to name a few; stop by and see Kenny’s unique collection. 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.
Kenny’s eggplants are beautiful right now and he has several different varieties this year. The plans are to have corn again this weekend; green beans are still questionable… Kenny says maybe. We will have new potatoes, okra, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, cucumbers, green peppers, jalapenos, mixed hot peppers, cherry tomatoes, etc…
Peaches are still available but are beginning to slow down in abundance. We hope to have some through August depending on the weather. We are having a great melons harvest… watermelons and cantaloupes and they are both delicious! One of his most beautiful melons is imagination. This near black watermelon shines like a bowling ball and has a deep red flesh. It’s absolutely gorgeous to display, and it sells itself with its delicious taste.
We are now producing enough fresh produce that we have started taking order for our “Basket of the Week”, it includes a little bit of everything available the current week, “Grower’s choice” of course. The “Weekly Basket” cost $25 and always includes fruit when available. If you are interested, talk to me at the market. You can e-mail me with any questions or to place an order.
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
Black Imagination
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, local honey from Starlight, homemade soaps, Chef Walker’s Famous Barbecue and other produce vendors.
Tomatoes will be the veggie of the day again this Wednesday! We have plenty available…lots of heirlooms too. We have now reduced the price per pound which makes them more affordable to enjoy! We have canning tomatoes available so be sure and let us know if you need us to reserve some for your home canning!
We will have plenty of other veggies but… sad to say probably no green beans on Wednesday, this dry hot weather has been hard on us this year. We will have CORN, eggplants, new potatoes, okra, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, cucumbers, green peppers, jalapenos, mixed hot peppers, cherry tomatoes, etc…
Peaches are still available but are beginning to slow down in abundance. We hope to have some through August depending on the weather. We are having a great melons harvest… watermelons and cantaloupes and they are both delicious!
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”…
Deliveries will be made on Thursdays at 11 am
New Salisbury ~ Family Dollar ~ Parking Lot
Please be sure and order from this post and have your orders e-mailed by noon on Wednesdays. That way we know what must be harvested just for you.
Please tag subject line of e-mail… Harrison County Delivery
This is a recipe that my niece, Amanda from Seattle, fixed this weekend and passed on to us. I decided to fix it this evening since we have an abundance of zucchini and always need a new recipe to use some of it up. It was wonderful, I wanted to share it with all of you. Hope you enjoy it as much as we did.
1 1/4 cups pasta sauce (I used our homemade sauce, but any of your favorite brand will do)
4 medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing (or your favorite sasuage)
1/2 cup part skim shredded mozzarella
8 tsp grated Parmesan cheese
Bring a large pot of water to boil.
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Tags: bell peppers, Garlic, mozzarella cheese, onions, Parmesan cheese, sausage, Zucchini
Tomatoes, tomatoes, tomatoes…. what a bounty we have right now. We will have many varieties too choose from; Cherokee Purple, German Pink, Mr. Stripie,Super Beefsteak, Carolina Gold… just to name a few. Stop by and see Kenny’s unique collection, a fine selection to suit most any tomato connoisseur.
Kenny’s eggplants are beautiful right now and there are going to be several different varieties this year. Check out the picture below to see the different ones available this week!
The plans are to have corn again this weekend, yesterdays’ look at it was pretty promising and the rain today is sure to help. Green beans are still questionable, Kenny says maybe… we will have new potatoes, okra, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, cucumbers, green peppers, jalapenos, mixed hot peppers, cherry tomatoes, etc…
Peaches are in abundance right now and we will continue to have them through the summer. We have melons now, both watermelons and cantaloupes and they are delicious!
We are now producing enough fresh produce that we have started taking order for our “Basket of the Week”, it includes a little bit of everything available the current week, “Grower’s choice” of course. The “Weekly Basket” cost $25 and always includes fruit when available. If you are interested, talk to me at the market. You can e-mail me with any questions or to place an order.
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
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, local honey from Starlight, homemade soaps, Chef Walker’s Famous Barbecue and other produce vendors.
Tomatoes will be the veggie of the day again this Wednesday! We have plenty available…lots of heirlooms too. We have now reduced the price per pound which makes them more affordable to enjoy! We have canning tomatoes available so be sure and let us know if you need us to reserve some for your home canning!
We will have plenty of other veggies but… sad to say probably no corn and maybe no green beans on Wednesday. We should have more for Saturday, but this dry hot weather has been hard on us this year. We will have eggplants (a couple of different varieties), new potatoes, okra, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, cucumbers, green peppers, jalapenos, mixed hot peppers, cherry tomatoes, etc…
Peaches are in abundance right now and we will continue to have them through the summer. We have melons now… watermelons, cantaloupes and Canary melons… they are all delicious!
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
Melons - Melons - Melons
**Notice to my Harrison County “Homemakers”…
Deliveries will be made on Thursdays at 11 am
New Salisbury ~ Family Dollar ~ Parking Lot
Please be sure and order from this post and have your orders e-mailed by noon on Wednesdays. That way we know what must be harvested just for you.
Please tag subject line of e-mail… Harrison County Delivery
Many moons ago, Native Americans in the Pacific Northwest discovered the pleasures of planking—cooking fish on wood over a smoldering fire. Plank grilling is easy. It’s fast and tastes phenomenal.
Start with precut wood planks from Russell Veggies or get some from the local cooking stores. Cedar, cherry, hickory, pecan, maple, apple and alder work best. You’ll need approximately 1-inch-thick wood cut to fit your grill. Kenny’s planks come from local Indiana cedar, milled right here in Floyd County.
Planking Success Tips
- For more flavor add 1 cup of citrus juice, apple juice or wine to the soaking water.
- Keep a water bottle handy to tame sudden flare-ups.
- Go for sturdier fish when grilling or planking. Trout, salmon, bluefish, swordfish and striped bass are tasty choices.
- Resist the urge to flip the fish; just let it be.
Soak planks in water for 3 to 4 hours. This helps create an aromatic smolder and slows the burning process of the wood.
Heat a gas grill to 375-400°. (If using charcoal, let coals burn until covered with white ash.) Place one wet plank on grill rack, cover, and let char for about 10-15 minutes.
Toss slices of onion, zucchini and sweet bell pepper in olive oil, kosher salt, coarsely ground black pepper and a pinch or two of dried thyme. Flip charred plank and place vegetables on it. Place second wet plank on rack. Grill vegetables, covered, until tender and lightly charred, about 25 minutes.
Meanwhile, drizzle fish with olive oil. Shower with salt, pepper, 1 tsp. coarsely ground celery seed, and the juice of a fresh lemon.
When the second plank has charred about 15 minutes, flip it, and place the fish skin side down on it. Close grill cover.
Grill until fish is cooked through and reaches 135° at the thickest part, or when it flakes easily with a fork. A 6- to 8-ounce ½-in.-thick fillet takes about 6-8 minutes.
Slide a wide metal spatula between the skin and the flesh. The skin will stick to the plank, allowing the fillet to lift easily.
Tags: Cedar Planks, fish, onions, peppers, Squash
Tomatoes, tomatoes, tomatoes…. what a bounty we have right now. We will have many varieties too choose from; Cherokee Purple, German Pink, Mr. Stripie, Japanese Truffle, Beef-master, Carolina Gold… just to name a few. Stop by and see Kenny’s unique collection, a fine selection to suit most any tomato connoisseur.
Kenny’s eggplants are beautiful right now and there are going to be several different varieties this year. Check out the picture below to see the different ones available this week!
The plans are to have corn again this weekend, yesterdays’ look at it was pretty promising and the rain today is sure to help. Green beans are still questionable, Kenny says maybe… we will have new potatoes, okra, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, cucumbers, green peppers, jalapenos, mixed hot peppers, cherry tomatoes, etc…
Peaches are in abundance right now and we will continue to have them through the summer. We have melons now, both watermelons and cantaloupes and they are delicious!
We are now producing enough fresh produce that we have started taking order for our “Basket of the Week”, it includes a little bit of everything available the current week, “Grower’s choice” of course. The “Weekly Basket” cost $25 and always includes fruit when available. If you are interested, talk to me at the market. You can e-mail me with any questions or to place an order.
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
This is just a little something I threw together the other night to use up the extra watermelon we had in the refrigerator. I love balsamic vinaigrette and Feta on most any type salad, and this was delicious!
8 cups cubed seedless watermelon
1 small red onion
1 cup slivered almonds, toasted
1 cup fresh baby spinach
1/3 cup balsamic vinaigrette
3 Tbsp olive oil
1 cup crumbled Feta cheese
In a large bowl, combine watermelon and red onion; cover and refrigerate until cold, about 30 minutes. Just before serving add nuts and spinach to watermelon mixture. In a small bowl whisk balsamic vinaigrette and oil, drizzle over the salad and toss to coat. Sprinkle with Feta cheese and serve.
** To toast nuts: spread nuts in a baking pan and bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally.
Tags: balsamic vinaigrette, Feta Cheese, red onion, toasted almonds, watermelon
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, local honey from Starlight, homemade soaps,Chef Walker’s Famous Barbecue and several other produce vendors.
Tomatoes will be the veggie of the day on Wednesday! We have plenty available… and have now reduced the price per pound. We have canning tomatoes available so be sure and let us know if you need us to reserve some for your home canning!
We will have plenty of other veggies but… sad to say probably no corn and maybe no green beans on Wednesday. We should have more for Saturday, but this dry hot weather has been hard on us this year. We will have eggplants (a couple of different varieties), new potatoes, zucchini – both green and golden, summer squash, as well as “candy” onions, Swiss chard, cucumbers, green peppers, jalapenos, mixed hot peppers, cherry tomatoes, etc…
Peaches are in abundance right now and we will continue to have them through the summer. We have melons now, both watermelons and cantaloupes and they are delicious!
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.
We are now producing enough fresh produce that we have started taking order for our “Basket of the Week”, it includes a little bit of everything available the current week, “Grower’s choice” of course. The “Weekly Basket” cost $25 and always includes fruit when available. If you are interested, talk to me at the market. You can e-mail me with any questions or to place an order.
Thanks and have a great day, and see you at the market!
Val & Kenny
Yummy, and oh so sweet!
**Notice to my Harrison County “Homemakers”…
Deliveries will be made on Thursdays at 11 am
New Salisbury ~ Family Dollar ~ Parking Lot
Please be sure and order from this post and have your orders e-mailed by noon on Wednesdays. That way we know what must be harvested just for you. Please tag subject line… Harrison County Delivery
This fruit salad has such a surprising mix of flavors and is so easy to prepare we find ourselves having it quite often. It’s simple to make only taking about fifteen minutes to prepare. If you take the time to make the melon balls it will take a few minutes longer, so shorten your prep time by cutting melons into cubes.
Start off by making your simple syrup:
1/2 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
1 bunch chopped fresh mint
¼ cup lemon juice (1)
¼ cup simple syrup
1/8 teaspoon amaretto
2 cups watermelon (balls from about half)
2 cups cantaloupe (balls from about 1)
In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
Tags: cantaloupe, mint, watermelon
