Fall Bounty
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 www.harvesthomecoming.com
Kenny and I will not be at the New Albany Farmer’s Market this weekend; I will be traveling with family to the Louisville vs North Carolina football game and Kenny will be hunting with his son and grandson. 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 should still have plenty of tomatoes, green beans, zucchini, yellow squash, sweet potatoes, red potatoes, peppers and all the fall/winter squashes. We will have broccoli, cabbage and cauliflower next weekend as well. We should also still have apples thru October.
Enjoy your weekend and see you all next Saturday,
Val & Kenny
Corn chowder
I watched Mark Bittman prepare this corn chowder on the Today Show one morning and with all the fabulous corn we had at the farmer’s market this year, I couldn’t wait to try it.
One unique step that he does that adds tons of flavor to the broth, is boil the corn cobs in the water. Our corn was very sweet, so I added some poblano peppers to balance out the sweetness of the corn. This was so yummy, you have to try it for yourself.
Fresh Corn Chowder
6 ears fresh corn
1 medium potato, diced
4 slices bacon, cooked and diced
Salt and freshly ground black pepper
4 tablespoons butter
1 /2 cup chopped onion
1 /4 cup fresh poblano pepper
1 /4 cup all-purpose flour
4 cups milk or half-and-half
Shuck the corn. Stand each ear up in a bowl and use a knife to scrape off the kernels. Put the corncobs and 2 cups water in a large pot with a tight-fitting lid over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook, checking occasionally, for about 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them and save the corncob broth.
Put the butter or oil in a large, deep pot over medium-high heat. When the butter is melted or the oil is hot, add the onion, poblano pepper and cook, stirring occasionally, until soft, about 1 minute. Lower the heat to medium and stir in the flour. Cook, stirring constantly with a whisk or a wooden spoon, until the mixture starts to turn golden and the flour no longer smells raw, just a couple of minutes. Add the milk and the reserved corncob broth and raise the heat to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes.
Stir in the corn kernels, diced potatoes and bacon and bring to a boil, then lower the heat so that the soup bubbles gently. Cook, stirring occasionally, until the potato is tender and the soup has thickened, 20 to 25 minutes. Taste, adjust the seasoning, and serve. Garnish with some fresh parsley and bacon.
Tags: Corn, Poblano peppers, Potatoes, Soup
Outside our door at Lake Barkley
Greetings from beautiful Lake Barkley in Cadiz, Ky. I have been enjoying a mini vacation with my mom and sister here at Lake Barkley while Kenny has been at home taking care of the gardens. Since Kenny is at home farming we will have plenty of veggies for the market on Saturday.
This Saturday at the market we will have tomatoes (Kenny has about 70 more Heirloom tomato varieties that are slowly ripening…), sweet corn, green beans -“Blue Lake” and “Roma”, okra, eggplant, peppers (it’s still pepper season… and we have several varieties, from the mildest to the hottest) zucchini-both golden as well as the traditional type, “Candy” onions, summer squash, cucumbers, Red Pontiac and sweet potatoes. With cool fall weather brings wonderful fall squashes… acorn, buttercup, spaghetti and butternut. We will have many to choose from.
It’s apple time… and we will still have wonderful fresh picked apples. Our Mutzu apples are a larger semi-sweet crisp apple, great for baking, sauce, drying and freezing; they are still available as well as Golden Delicious and Red Delicious.
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.
Fall is here!
Fall is officially here and it looks like another great weekend for the New Albany Farmer’s Market… nice cool autumn weather with great fruits and vegetables for your family.
This Saturday at the market we will have plenty of tomatoes (Kenny has about 70 more Heirloom tomato varieties that are slowly ripening…), sweet corn, green beans -“Blue Lake” and “Roma”, okra, eggplant, peppers (it’s pepper season… we will have over 10 varieties, from the mildest to the hottest) zucchini-both golden as well as the traditional type, “Candy” onions, summer squash, cucumbers, Red Pontiac and sweet potatoes. With cool fall weather brings wonderful fall squashes… acorn, buttercup, spaghetti and butternut. We will have many to choose from.
It’s apple time…we will have some of our first picked apples of the season. Our Mutzu apples are a larger semi-sweet crisp apple, great for baking, sauce, drying and freezing; they are now available as well as Golden Delicious and Red Delicious.
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.
We also have a “Basket of the week” which includes a little bit of everything available the current week. The “Weekly Basket” run $25 and always includes fruit when available.
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.
Farm Fresh - Free Range Eggs
Tomato pie
A great way to use surplus tomatoes from your garden, or ours… we still have plenty of tomatoes to make this tasty dish. When it comes to savory pies, tomato pie is my favorite by far. The tang of the tomatoes, enhanced by the basil and oregano and complemented by the creamy cheeses and buttery, flaky pie crust–there is simply nothing else like it in the world. Serve with a side salad and you have a wonderfully satisfying meal. It’s great served warm or cold, enjoy!
Ingredients:
1 double 9-inch pie crust
4-5 tomatoes, sliced
1/4 cup fresh basil, chopped (feel free to add more if you’re a basil lover)
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
3/4 cup light mayonnaise
1-2 large garlic cloves, minced
Salt and pepper, to taste
Preheat oven to 400 degrees.
Mix together cheeses, mayonnaise, garlic and salt and pepper in a bowl. Set aside.
Line a 9-inch pie pan with one pie crust, trimming sides if necessary. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread half of the cheese mixture over tomatoes and basil.
Repeat another layer of tomato, basil and cheese. Place second crust over the top of the pie and prick with a fork.
Bake for about 40-50 minutes or until crust is golden brown, check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown.
Tags: Basil, Garlic, Tomatoes, Vegetarian
Frittata with Cilantro Chili Sauce
Cilantro Chile Sauce
2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed
2 pinches ground cumin
a couple pinches of salt
Frittata
6 large eggs
1 tablespoon olive oil
1 small red onion, chopped
3 small potatoes, very thinly sliced
1/2 cup golden zucchini -1/2-inch pieces
1/4 cup feta cheese, crumbled
couple pinches of salt
Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside.
In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 – 7 minutes. Add the potatoes and zucchini, cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top.
Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of feta cheese across the top of the frittata in the final 2 minutes of baking. Remove from oven, cut into wedges and serve.
Keep the Cilantro Chile Sauce in a tightly sealed container in the fridge for weeks and use on some of your other favorite dished.
Cilantro Chili Sauce
Tags: cilantro, Eggs, Potatoes, serrano chilis, Zucchini
Basil- Tomato- Mozzarella-Frittata
Frittata is the Italian word for omelets. Frittatas are prepared differently than omelet’s, usually started on the stovetop and finished under the broiler. The result is an egg dish that is firm, and nicely brown on the top and edges. Frittatas require an ovenproof skillet for preparation, but no other special equipment. These are great dishes to highlight fresh, seasonal ingredients or a perfect way to utilize leftovers. Also another way to use some of our farm fresh – free range eggs.
Frittatas are perfect for breakfast, brunch, lunch or dinner. Once cooked, they can be served hot, or cooled and served at room temperature. This flat omelets style dish will serve 4 to 6 people easily, often many more, as a frittata can have a dozen eggs or more in the dish along with fillers such as cheese, meat, and vegetables. Fast and easy to whip up at a moment’s notice, frittatas can satisfy any appetite and are perfect for any occasion.
Basil- Tomato- Mozzarella- Frittata
Ingredients
12 Fresh Eggs
Salt and Pepper, to taste
1/4 teaspoon Sage
1/4 teaspoon Oregano
1/4 teaspoon Thyme
1 tablespoon Butter
4 medium Roma Tomatoes, sliced (cherry tomatoes can be uses)
1 cup Fresh Basil Leaves, finely chopped
8 ounces Mozzarella Cheese, shredded
Preparation:
Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl. Whisk together, add butter to large oven proof skillet. Melt over medium heat. Add tomatoes to skillet, and sauté one minute. Reduce heat to low. Add fresh basil leaves and sauté until leaves are limp, pour egg mixture over tomatoes.
Top with mozzarella cheese, cover and cook over low heat approximately 15 minutes or until set on top. Place skillet in pre-heated 450 oven and bake 5 minutes more until lightly browned.
Tags: Basil, Eggs, mozzarella cheese, Tomatoes
Winter Squashes
It looks like another great weekend for the New Albany Farmer’s Market… nice cool autumn weather with great fruits and vegetables for your family.
This Saturday at the market we will have plenty of tomatoes (Kenny’s heirloom varieties are slowly ripening… oops I didn’t know but he has about 70 more Heirloom plants that are just getting ready… shows how much I know about his garden!), sweet corn, green beans -“Blue Lake” and “Roma”, okra, eggplant, peppers (it’s pepper season… we will have over 10 varieties, from the mildest to the hottest) zucchini-both golden as well as the traditional type, “Candy” onions, summer squash, cucumbers, Yukon Gold, Red Pontiac and sweet potatoes. With cool fall weather brings on the wonderful fall squashes… acorn, buttercup, spaghetti and butternut. We will have many to choose from.
It’s apple time…we will have some of our first picked apples of the season. Gala apples are so popular because of their sweet taste, but more importantly their crisp, firm texture. They resist bruising, softening and other defects. Our Mutzu apples are a larger semi-sweet crisp apple, great for baking, sauce, drying and freezing; they are now available as well as Golden Delicious and Red Delicious.
We still have some canning tomatoes available for those wanting them to make homemade salsa, tomato juice, spaghetti sauce, canned tomatoes or anything else” tomato”. Call or e-mail if you need them. If you contact us early we will bring them to the market on Saturday for pick up.
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.
Free Range and lovin' it!
Fresh green beans & apples
Grandson, Evan Russell...almost lost in the hot peppers and eggplants!
It looks like another great weekend for the New Albany Farmer’s Market… nice cool autumn weather with great fruits and vegetables for your family.
This Saturday at the market we will have plenty of tomatoes (Kenny’s heirloom varieties are slowly coming to an end, only a few remaining for the season), sweet corn, green beans -“Blue Lake” and “Roma”, okra, eggplant, peppers (it’s pepper season… we will have over 10 varieties, from the mildest to the hottest) zucchini-both golden as well as the traditional type, “Candy” onions, summer squash, cucumbers, Kenebec, Red Pontiac and sweet potatoes. With cool fall weather brings on the wonderful fall squashes… acorn, spaghetti and butternut. We will have lots to choose from.
It’s apple time…we will have some of our first picked apples of the season. Gala apples are so popular because of their sweet taste, but more importantly their crisp, firm texture. They resist bruising, softening and other defects. Our Mutzu apples are a larger semi-sweet crisp apple, great for baking, sauce, drying and freezing; they are now available as well as Golden Delicious and Red Delicious.
We still have some canning tomatoes available for those wanting them to make homemade salsa, tomato juice, spaghetti sauce, canned tomatoes or anything else” tomato”. Call or e-mail if you need them. If you contact us early we will bring them to the market on Saturday for pick up.
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.
We also have a “Basket of the week” which includes a little bit of everything available the current week. The “Weekly Basket” run $25 and always includes fruit when available.
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.
What a load!
Grandson, Cody Russell - Fall is here!
Making Strides Against Breast Cancer is more than just the name of a walk; it describes the progress we’re making together to end breast cancer. However, nothing can describe the hope inspired by walking with hundreds or thousands of others who share a passion for ending this disease. Because nearly everyone has been touched by breast cancer in some way, we’ve decided to make a difference by walking and raising money as a team in our local American Cancer Society Making Strides Against Breast Cancer event.
How far will you go to end breast cancer? Saving lives from breast cancer starts one team, one walker, and one dollar at a time. Join us, and together we will create a world with less breast cancer and more birthdays.
Sunday, October 23, 2011
Why am I walking?
Because I know that I will make a difference. I know that by raising funds and walking in my Making Strides Against Breast Cancer event, I will help the American Cancer Society continue to save lives from breast cancer – and create a world with less breast cancer and more birthdays. How do they do it? Every day, the Society is helping people stay well by helping them take steps to reduce their risk of breast cancer or find it early, when it is easiest to treat; helping people get well with information, day-to-day help, and emotional support to guide them through every step of a breast cancer experience; by finding cures and promising new treatments through funding and conducting research; and by fighting back by working with lawmakers to help all women get access to screenings and care.
I believe that one day, breast cancer will never steal another year from anyone’s life – and we will live in a world with less breast cancer and more birthdays. That’s why I’m walking. Not only is this my opportunity to join my community to fight back against breast cancer, but it is also a way to inspire hope by raising funds and awareness to help those facing the disease.
And you can be a part of it, too.
I have signed up to walk and raise funds to support the American Cancer Society’s efforts to fight breast cancer. I hope you will join my team or make a donation in support of my participation. Together, we can make strides to end breast cancer!
To join us go to… www.makingstrideslouisville.org
Click “Sign Up” then “Join a Team”….our team name is “Bosom Blum Beauties” 
Fun times were had by all...
"Bestest" buds....
