Pike Place Market - Seattle, WA
Greetings from Seattle, while I am here visiting the newest little one to our family, Kenny is home working in the gardens and greenhouse. When I talked with him yesterday he told me he planted 400 garlic for next year and asked me to bring home some “Elephant Garlic” for him to plant too. I learned while out here that Oregon grows some wonderful garlic so I picked him up a couple of pounds.
The veggies are beginning to dwindle but we still have some to bring to the market. We will have fresh GREENS…mustard, turnip, kale and even possibly more spinach. Fresh baby lettuce will be available and I even think the new patch with arugula is ready to cut.
Kenny is going to hold off picking the green beans until next weekend so our customers can have fresh green beans for Thanksgiving. We still have tomatoes as well as potatoes…red,white and sweet potatoes, cabbage, onions, acorn and butternut squash. A few peppers may still be available also.
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.
Baron Douglas Schuster....my reason for visiting Seattle and missing the market!
Roasted Golden Beet Salad
While shopping at Pike Place Market in Seattle we picked up lots of fresh veggies and cooked all week for the family. I thought I would share with you one of the salads I fixed this week. It was just a throw together with items readily available, it tasted great and looked beautiful too. Kenny will like this one for sure.
1 bunch golden beets
¼ cup crumbled feta cheese
small purple onion
1 cup baby greens, rinsed and dried
½ cup extra virgin olive oil
1 lemon
Kosher salt, to taste
Preheat oven to 400°F.
Tear or cut the beet tops from the beets, leaving about an inch of stalk attached. Wash and thoroughly dry the beets.
Place beets in a roasting pan or on a flat baking pan or sheet pan. Drizzle with a bit of extra virgin olive oil and sprinkle with Kosher salt. Roast for 30-45 minutes, depending on size. Test for doneness after about 30 minutes of cooking by piercing the largest beet with a knife. If the knife easily enters the beet with only a small amount of resistance, it’s done. And the smaller ones will be, too.
Remove from oven and let cool for 20 minutes or so.
Slip the skins off the beets by hand, they should slip off easily. Cut the beets into ½-inch slices and toss in a stainless steel mixing bowl with enough olive oil to coat them. Cut the lemon in half and squeeze the juice of about half of it in to the bowl, gently stirring to combine and checking the flavor as you go. Season to taste with Kosher salt.
Whisk together 3 Tbsp olive oil and 1 Tbsp lemon juice and toss the greens in this dressing in a separate bowl.
Place greens on salad plate, spoon on beet mixture add a few slivers of purple onion and feta cheese, serve right a way.
Tags: Baby Lettuce, Feta Cheese, Golden Beets, Purple Onion
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 Ed Clere for securing this location and to the New Albany Fire Department to graciously hosting, we are most appreciative.
Green Beans & Tomatoes
Mother nature won the battle when it comes to her against Kenny and his green beans. He tried for a couple of weeks to keep all thirteen rows from freezing but she won last Sunday. He still has one row under cover that he thinks they will be ready next week or so. He actually thinks he will have fresh green beans for Thanksgiving. The tomatoes are blooming and we even saw a few small tomatoes today. Kenny said “look at these Christmas tomatoes”, we’ll see. I hope he’s right, they would taste great about then.
Kenny's green beans today!
This weekend at the market we will still have home grown tomatoes, new potatoes, some white “Kennebec” and “Yukon Gold”, sweet potatoes, “Candy” onions, a few green peppers, some jalapenos, Thai peppers, GREENS… mustard, turnip, kale and fresh baby lettuce. We will have plenty winter squashes… spaghetti, acorn, butternut and a couple buttercup. We will continue our “Customer Appreciation” special… buy 2 winter squash get 1 free through this weekend.
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.
This could be your "Christmas" tomato!
Andria & Patti Blum- Cardoso
In this our third year of sponsorship for this great cause, we had 80+ individuals contribute and walk with us again this year and raised more than $3,300 in support of the American Cancer Society. This money helps thousands of breast cancer patients and their families face their journey through services such as Reach to Recovery and Look Good…Feel Better. Russell Veggies’ calls this a huge success! Thanks to all of you that participated.
This year we gathered at the New Albany Farmer’s Market; decorated our vehicles as well as each other… handed out beads, bags and “Blums” to everyone then our small caravan heading through town with pink ribbons and flowers across the bridge to Louisville and meet up with the rest of the “Bosom Blum Beauties”.
This year we planned ahead and decided on a designated meeting place, “Finn’s Flock” (the art exhibit at Waterfront Park), of course as things go…. The Sherman Minton Bridge closing caused the Making Strides Walk to change their walk route, therefore starting the walk at… you guessed it…”Finn’s Flock”. Our team still seemed to find each other for a few moments and I was able to get a few pictures, however we never could get everyone at the same place for a group shot. I still got pictures of everyone and they were nice candid shots, I shared a few.
We are already making plans for next year and we hope to have even more walkers next year. If you want to join us next year contact me… valarie@russellveggies.com
Knable Crew
Vicky, Barbara, Misty, Deb & Bryan
Winter Squash
It’s been a busy night, Kenny and I have been making homemade ketchup and pasta sauce. We have plenty of tomatoes if any one needs them for their own canning. Tomorrow we plan on making more pasta sauce as well as my chili mix. We enjoy canning in season and love being able to just go to the pantry (actually my can goods room) and pull fresh preserved items form the shelf and cook them for dinner. Nothing is any better than that.
Well I guess the season is slowly coming to an end. Kenny is doing everything he can to keep the produce coming, he is doing a good job at that so far. We still have plenty of tomatoes, potatoes, both red and sweet potatoes, green beans, onions, some bell peppers, cabbage, possibly broccoli and cauliflower. Kenny will have lots of greens this weekend, mustard greens, turnip greens and kale. We have plenty of winter squashes… acorn, buttercup, spaghetti and butternut. In fact we are running a special on them this weekend… buy any two and get one free. Check out our website for different ways to cook them.
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.
The Winter Market is officially happening in downtown New Albany. Thanks to all those making this possible, a special thanks to Mayor Gahan for securing the facility to house the market. It will be nice to be indoors and out of the elements to sale our wares.
Several vendors have committed to participating in the Winter Market and it has been very successful thus far. After much thought and discussion our Market Masters have decided to continue the farmers market through December 15, 2012. Later market days and locations TBA. Please note the hours have changed…ONLY 10am – NOON this year!
Kenny is working hard to supply veggies for the market, I think he is making great headway. We will continue to have fresh lettuce and greens throughout the winter, including spinach, Swiss Chard, kale , mustard and collard greens. Don’t forget we have farm fresh free-range eggs.
Here are more details for you, please pass this on to others you might think be interested.
New Albany Farmer’s Market
Saturday Winter Hours
November 10, 2012 thru December 15, 2012
10 am to 12pm
Firehouse Headquarters Station
316 E Spring Street
Hope to see all of you at the market,
Val & Kenny Russell
Kenny has been really busy this week, he is doing everything he can to keep the crops producing. He has put up the new greenhouse over some of his existing tomatoes and green beans, planted rows and rows of different lettuces and greens. He’s tried to covered additional rows of beans and tomatoes, hoping to keep them for a few more weeks. We are picking our peppers, squashes and eggplants early to beat the freeze that is heading our way. We picked tomatoes today and have them laid out on every flat surface in the garage and sheds, lots are ripe and ready and others are green with the hopes of ripening after being picked. The broccoli, cauliflower and cabbage should be okay; as well as our other greens… they are all cold weather crops. I picked the last of the Golden Delicious apples today, so the report for available produce this weekend is as follows…
We will have plenty of heirloom and red tomatoes, green beans, potatoes (red and white), onions, sweet potatoes, some zucchini, yellow squash, lots of red and green bell peppers, pablono , banana and jalapeno peppers, eggplant, cabbage, broccoli, cauliflower, baby lettuce mix, mustard greens, some kale, a few more apples and plenty of winter squashes… acorn, butternut and spaghetti.
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.
Greek Spaghetti Squash
My niece, Amanda, from Seattle sent me this recipe earlier this week, so since we have plenty of spaghetti squash I decided to try this recipe for myself. Delicious! I made as a vegetarian style side dish, but she often adds chicken which makes it a main course.
INGREDIENTS:
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 small red “candy” onion, thinly sliced
1 clove garlic, minced
1 1/2 cups cherry tomatoes sliced in half (or fresh chopped tomatoes)
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 teaspoons Greek seasoning (or you could used 2 TBSP chopped fresh basil)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender; add garlic and sauté for 2 to 3 minutes. Stir in the tomatoes and spices, cook only until tomatoes are warm.
4. Use a fork to remove the spaghetti pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese and olives. Garnish with basil and serve warm.
You can purchase Greek Seasoning at specialty stores or make yourself, here is my personal blend…
| Greek Seasoning1 1/2 teaspoons dried oregano
1 teaspoon dried mint 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried minced onion 1/4 teaspoon dried minced garlic 1/2 teaspoon dried lemon peel Combine all ingredients, store in an airtight container and keep in a cool dry place for up to 6 months. |
**Just a note – If you can’t find dried mint leaves, check in the ethnic foods aisle for Mexican spice “Yerba Buena”, which means spearmint leaves. I went to 3 stores before a clerk clued me in.
Tags: black olives, candy onion, Cherry tomatoes, Feta Cheese, Greek Seasoning, Spaghetti Squash, Vegetarian
Butternut Apple Soup
While on vacation at Lake Barkley a couple of weeks ago, my sister and I cooked the entire trip. This was one of the soups that we fixed, it was fairly easy to prepare and you could really taste the apples and onions. This is a really delicious creamy soup and diffidently worth trying for yourself on a cool fall evening.
1 butternut squash
2 apples (we used Mutzu)
2 medium onions( we used “candy”)
3 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1.5 c low-sodium chicken broth (or you can use water)
1.5 c water
1 tsp curry powder (we used 3 sprigs of fresh curry)
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 tbsp fresh basil leaves finely chopped
Preheat oven to 400 F.
Slice the squash in half. Core and slice in half again. Peel the apples, and cut them and the onions into large chunks. Spread the squash, apples, and onions on a baking sheet.
Sprinkle the salt and pepper and drizzle the olive oil. Roast in the oven for 45-60 minutes or until soft. Check once or twice and turn the onions and apples over so they don’t burn.
When soft, use a spoon to scoop out the flesh of the squash. Cut into large chunks. Place the squash, apples, and onions in a blender with 1.5 cups of water. Blend until smooth.
Pour the puree in a pot, add the chicken stock, curry powder, cumin, cinnamon, and basil. Bring to a boil, then simmer for 10 minutes. Add more water or chicken stock for a thinner soup.
We garnished with a drizzle of heavy whipping cream and coconut flakes.
Tags: Basil, Butternut Squash, candy onion, Curry, mutzu apple, Vegetarian
Kenny had a great idea today…let’s have a Customer Appreciation Day! So, that’s what we’re gonna do. Here is what we will have this weekend…
Heirloom tomatoes, bi-color corn, green beans, zucchini (green & gold), yellow squash, green & red peppers, mixed hot peppers, potatoes (red, white and sweet potatoes), onions, cucumbers, cabbage, broccoli, apples, eggplant, spaghetti squash, butternut squash and acorn squash.
Customer Appreciation Specials, while they last….
Fresh Sweet corn $2.50 a dozen
Fresh Tomotoes $ 1.00 a pound
Fresh Free Range Eggs $2.00 a dozen
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.
