Cabbage
We still have home grown tomatoes and a few heirlooms will also be available. We will have cabbage, onions, white, red and small sweet potatoes, winter squashes, both acorn and butternut. Our fresh baby lettuce will be cut and ready this weekend… we will have Rocky Top, Wildfire Mix and European Mix varieties this week. We are going to have greens (kale and spinach) this week and will have some turnips and mustard & turnip greens too.
Don’t forget to pick up your farm-fresh, free-range eggs at the market . We have chicken, quail and now duck eggs available. Just a reminder that we have been selling out early each week so come early or pre-order to make sure you get them.
If anyone needs produce and would like me to have ready, just e-mail me and let me know early in the day Friday. I will have your order ready when you arrive on Saturday morning.
Thanks for supporting us with your purchases at the market,
Val & Kenny
Lettuce mix
Fresh Spinach
Country Onion Soup
This is the classic “French Onion” soup we know and love. With it’s cheesy, toasty top it’s decadent and delicious on a cold winter’s night. It’s much simpler to make than you might think, yet will be a special treat by all who consume it. I used our wonderful “Candy” onions for this and what flavor, I can’t imagine using any other.
4 tablespoon butter
4 tablespoons extra virgin olive oil
2 pounds onions, thinly sliced
1 teaspoon sea salt
1/2 cup all-pourpose flour
1 quart beef stock (vegetable stock can be used for you vegetarians)
freshly ground black pepper
12-16 baugette slices
olive oil
1 clove garlic
1 cup grated Gruyere cheese
In a large saute pan, melt butter and olive oil together. Add the onions and salt and saute over low heat for 25 to 3 minutes until the onions are golden brown. Sprinkle with flour, stir constantly.
Heat the stock in a separate saucepan.One ladle at a time, add to the onion mixture and whisk to remove any lumps. Simmer for another 20-30 minutes, partially covered. Add salt and fresh ground pepper to taste.
Meanwhile, preheat the oven to 325, slice the baguette thinly and place on baking sheet. Bake for 15 minutes, remover and brush with a little olive oil and rub with garlic. Put back in oven for another 15 minutes. Leave the oven on.
When done, ladle the soup in bowls, place toasted baguettes on top, followed by grated cheese. Place bowls on baking tray and bake 15 minutes, until cheese melts. Next, turn on the broiler and broil 1-2 minutes, just until the tops are golden brown. Enjoy!
Tags: candy onion, Garlic, Gruyere cheese, olive oil, Soup
Fall tomatoes
We still have plenty of home grown tomatoes and a few heirlooms will also be available. We will also have cabbage, onions, white, red and sweet potatoes, winter squashes, both acorn and butternut. Our fresh baby lettuce will be cut and ready this weekend… we will have Rocky Top, Wildfire Mix and European Mix varieties this week. We are going to have greens (kale and spinach) this week and will have some turnips and mustard & turnip greens too.
Don’t forget to pick up your farm-fresh, free-range eggs at the market . We have chicken, quail and now duck eggs available. Just a reminder that we have been selling out early each week so come early or pre-order to make sure you get them.
If anyone needs produce and would like me to have ready, just e-mail me and let me know early in the day Friday. I will have your order ready when you arrive on Saturday morning.
Thanks for supporting us with your purchases at the market,
Val & Kenny
Santa with “Baker”
REMINDER:
This Christmas, your best friend’s photo with Santa will help homeless pets find their lifelong friend. It’s time for “picture your pets with Santa”. You won’t want to miss this event… Kenny will be “Santa” on December 4th from noon until 4pm at the State Street Feeder’s Supply, this will be a once in a lifetime event!
All proceeds benefit the Kentucky Humane Society and other area amimal welfare agencies.
Rustic Cabbage Soup
We seem to have an abundance of cabbage right now so I started thinking about how I could use some. I made cabbage casserole for Thanksgiving dinner with the family, made veggie soup with some then decided to try and come up with something a little different. Well, this is different alright but oh so delicious, Kenny said it was one of my best yet! For the vegans out there, just skip the Parmesan, and you’re in business.
2 tablespoon extra virgin olive oil
Big pinch of salt
1 pound potatoes, skin on, cut 1/4-inch pieces
2 cloves garlic, chopped
1 large onion, thinly sliced ( I use “Candy”)
2 cans chicken stock (low sodium)
2 teaspoons Wyler’s instant bullion (sodium free)
3 cups water
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
1/2 cup Parmesan cheese, freshly grated
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the instant bullion, water, stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…
Serve drizzled with a bit of olive oil, fresh cracked pepper and a generous sprinkling of Parmesan cheese.
Tags: cabbage, candy onion, Garlic, Parmesan cheese, Potatoes
Thanksgiving Salad
This year at our family dinner I decided to take some of our “European Mix” baby lettuce for a fresh Thanksgiving salad. I think it was a success, even my nephews gave their approval. We always have the traditional Thanksgiving feast, complete with several casseroles, potatoes, dressing and the rest of the trimmings. Somehow we never considered starting with a fresh green salad. This was a simple throw together salad with no real recipe, I even kind of cheated on the dressing using “Marzetti” Simply Dressed all natural vinaigrette, Pomegranate. The salad was only fresh baby lettuce, pecans, dried cranberries, a few slivers of purple onions, feta cheese, fresh ground pepper and a splash of pomegranate vinaigrette. It was fast, easy and delicious.
I have to tell this one on myself, I was going to use fresh pomegranate in place of the cranberries, but that didn’t turn out exactly as planned. I remembered eating fresh pomegranates when I was a kid in North Carolina, our neighbors had a few shrubs and the neighborhood kids help themselves to them. When I bought them for my salad and started “de-seeding” them they looked like what we ate as kids but they had little seeds inside the seed, I didn’t remember that! They tasted good but had a grape like seed inside and I didn’t think that was what I wanted on my salad. That’s why I opted for the dried cranberries, I did saved the seeds and have since used them to make a small amount of fresh juice which I turned into my own vinaigrette. It taste great, but was a lot of work and I think the Marzetti’ was as good and much easier.
Pomegranate Balsamic Vinaigrette Salad Dressing
Juice from one pomegranate (de-seeded and put in blender with a small amount of water, 2 tablespoons of sugar then simmered on the stove for a few minutes, and strained to remove the seeds)
1/4 cup oil (olive, Udo’s, canola, whatever you like)
1/4 cup balsamic vinegar
A pinch of pepper
A pinch of garlic powder
Mix it up in a blender –
This is a great dressing that you can make in small batches like I did or double it up. Pomegranates are cheap this time of year around here, and they’re loaded with antioxidants and other things I don’t pretend to understand beyond the fact that they’re super good for you. Enjoy!
Tags: Baby Lettuce, dried crandberries, Feta Cheese, pecans, Pomegranate
our newest crop of baby lettuce
HAPPY THANKSGIVING to you and yours. We will be at the New Albany Farmer’s Market this weekend. It’s going to be a busy weekend for New Albany so come down and enjoy all it has to offer.
We still have plenty of home grown tomatoes and a few heirlooms will also be available. We will also have cabbage, onions, white, red and sweet potatoes, winter squashes, both acorn and butternut. Our fresh baby lettuce will be cut and ready this weekend… we will have Rocky Top, Wildfire Mix and European Mix varieties this week.
We are going to give the greens (kale and spinach) a break this week and let them grow so we can get a good pick next weekend.
If anyone needs produce and would like me to have ready, just e-mail me and let me know early in the day Friday. I will have your order ready when you arrive on Saturday morning.
Thanks for supporting us with your purchases at the market,
Val & Kenny
P. S. Don’t forget to pick up your farm-fresh, free-range eggs at the market as well. We have chicken, quail and now duck eggs available.
Wildfire Mix
Santa with "Baker"
This Christmas, your best friend’s photo with Santa will help homeless pets find their lifelong friend. It’s time for “picture your pets with Santa”. You won’t want to miss this event… Kenny will be “Santa” on December 4th from noon until 4pm at the State Street Feeder’s Supply, this will be a once in a lifetime event!
Save the date! First two weeks in December at all Feeders Supply locations.
Same day professional photos of your pets with Santa. Photo packages starting at $12 and gift items starting at only $9.
10-4 on Saturday, December 3 and Saturday, December 10
Noon to 4 on Sunday, December 4 and Sunday, December 11
All proceeds benefit the Kentucky Humane Society and other area amimal welfare agencies.
2010 City Tree ~ New Albany, Indiana
This is Russell Veggies third year to sponsor the “Secret Santa Shop” at the annual “Holidayfest”, bring the children and visit with us then join Develop New Albany for “Light Up New Albany” the annual Lighting of the City Christmas Tree. The tree lighting ceremony begins at 5:30pm and Santa will arrive to “Light up” downtown New Albany!
MainSource Bank Parking Lot (Spring and State)
2:00pm – 6:30pm
- Registration for Jingle Walk and Scavenger Hunt
- Entertainment from 5:30 to 6:30
- Turn in location for Jingle Walk Golden Tickets and Scavenger Hunt Tickets for drawings around 6:15
- Light Up New Albany after winners announced
Floyd County YMCA (State and Main Street)
3:30pm – 5:30pm
- First 50 kids receive a ticket for a free toy from J.O. Endris Jewelry (redeem at MainSource Bank lot from 5:30 to 6:30)
- Pictures with Santa Click Photography
- Secret Santa’s Workshop, sponsored by several corporate gifts supplier companies – let your children buy your Christmas presents, have them wrapped and ready to place under the tree! (great gifts $1 wrapping included)
- Enjoy making a Craft
- Spacewalk/Bouncers
- Face Painting
More Events Going On Downtown (2:00pm – 5:30pm)
- Jingle Walk purchase your ticket for wine tastings at various local retailers businesses – Cost $15 pre-tickets or $20 day of – Prizes to winner
- Scavenger Hunt get your list of items you need to find at local businesses – no cost- prizes to winner
- Trolleys will be running for free
THE MAIN EVENT! MAINSOURCE PARKING LOT 5:30 TO 6:30
- Entertainment
- Toy pick up area
- Winners announced from Jingle Walk and Scavenger Hunt
- Caroling
- Santa Clause visiting
- Light up New Albany! The lighting of the City Tree …
Holidayfest 2010, the crew with Santa!
Mackenzie having face painted, Holidayfest 2010
Green beans are back!
Green Beans are back…
Kenny has been babying them for weeks now so that we could have fresh green beans for Thanksgiving. Well he did it, we will have them on Saturday along with some heirloom tomatoes, regular tomatoes, sweet potatoes and various other produce. We have plenty of butternut squash for your holiday meals, acorn squash, cabbage, new potatoes, onions and greens, greens and more greens… spinach, mustard and turnip greens and kale. We have new batches of baby lettuces, three different varieties are now ready.
If anyone needs produce and would like me to make them a basket to have ready, just e-mail me and let me know early in the day Friday. I will have your order ready when you arrive on Saturday morning.
Thanks for supporting us with your purchases at the market,
Val & Kenny
P. S. Don’t forget to pick up your farm-fresh, free-range eggs at the market as well. We have chicken, quail and now duck eggs available.
Reflect upon your present blessings, of which every man has many–not on your past misfortunes, of which all men have some.
~Charles Dickens
Butternut Squash Pie
This is a delicious butternut squash pie with the flavors of brown sugar and cinnamon, and it’s sure to bring a smile to your face. Try it instead of pumpkin pie at the next holiday dinner or get-together. We have plenty of these squash available and will have them on sale this weekend at the market.
Ingredients:
1 unbaked and chilled 9-inch pie shell
1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla
To cook squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.
Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.
Tags: Butternut Squash, cinnamon, ginger, nutmeg
