It looks like another great weekend for the New Albany Farmer’s Market…Holiday weekend…with great fruits and vegetables for your family gatherings.
This Saturday at the market we will have tomatoes (many of Kenny’s 19 different varieties will be available), 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 fall on it’s way we will begin bringing some of our fall squashes… acorn, spaghetti and butternut.
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 will be available in about two weeks they are a larger semi-sweet crisp apple, great for baking, sauce, drying and freezing.
We still have plenty of 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, we still also have Roma tomatoes by the bushel. 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
Team 1...Lamb & Eggplant
What a great time we had at the Indiana State Fair. Our culinary team of students didn’t win but we all got an awesome certificate. Here is the press release from Indiana Farm Bureau…
Indiana Farm Bureau
NEWS RELEASE
August 23, 2011
Chefs from Ivy Tech-Muncie turn local products into winning dish
A team of future chefs from Ivy Tech in Muncie, Ind.,. paired up with two Hoosier farmers to win this year’s Savor the Flavor, a culinary competition that showcases locally grown meats and produce from throughout Indiana. The annual event is sponsored by Indiana Farm Bureau.
The cooking challenge, held Aug. 18 at the Indiana State Fair, paired teams of student chefs with Indiana farmers and their products. The results of those kitchen collaborations were served to and voted on by guests at an evening reception in the Farm Bureau building.
The winning team included students Ryan Bell, Samantha Karas and Eric Rodgers, who prepared a nut-crusted and fruit-stuffed pork loin with roasted watermelon/fruit salsa and fried pickled watermelon rind. Ron and Susan Orebaugh from Orebaugh Farms in Muncie, Ind., provided the pork, and the watermelon came from Whitney and Autumn Horrall’s Melon Acres Inc. in Oaktown, Ind.
“I’m always surprised and delighted by the delicious dishes these students come up with,” said IFB President Don Villwock. “And while I enjoy the eating part of the event, watching these future chefs work with our member farmers is really the best part of Savor the Flavor.”
The Ivy Tech team received a $500 cash prize for its creation.
Voters couldn’t decide between the duck and the fish, which created a tie for second place. Only one vote separated the two teams from the winners. The second place teams each took home a $150 cash prize.
The Art Institute of Indianapolis, with Josh Ridlen, Patrick Milburn and Cody Hileman, prepared duck breast, haricot verts, a tomato confit salad and potatoes gratin. They teamed up with Janelle Deatsman of Maple Leaf Farms in Milford, Ind., for the duck, and Kevin and Linda Baird of Cornucopia Farms in Scottsburg, Ind., for the potatoes.
Purdue University’s Mike Brown and Dominique LeBlanc Beers prepared an olive oil-poached tilapia with a sofrito of tomato and chorizo. John Metz, Kevin Boyer and Jim Guylas of Northern Indiana Aquaproducts in Elkhart, Ind., provided the tilapia, and the Boilermaker team used tomatoes from Neil and Tashney Moseley’s Pleasant Acre Farms in Clarks Hill, Ind.
Other competitors were:
- Andrew Esposito, Jessica Frankus and Stephanie Soots from the Chef’s Academy, paired lamb from Terry and Jane Knudson’s Viking Farms LLC, Morristown, Ind., and eggplant from Kenny and Val Russell, Russell Veggies, Borden, Ind. They created a char siu bao.
- Emily Green, Jaylenn Jones and Rodlee Lancaster from the Art Institute of Indianapolis paired beef from Tom and Kathryn Holten’s Red Barn Farms, Greencastle, Ind., with sweet corn from Beth Scholer, Heartland Premium Produce, Anderson, Ind. The team created a corn arepas with smoked beef chorizo and roasted corn pico de gallo.
- Mark Fry, Grant Michael and Josh Patmore from Ivy Tech in Muncie, Ind., paired beef from Clark Sennett, Sennett Cattle Company, Waynetown, Ind., and peppers from Nick and Ruth Zandstra of Zandstra Farms, Highland, Ind. The team prepared a deconstructed bacon cheeseburger and fries with pickled pepper slaw.
Summer Bounty
This Wednesday at the market we will have tomatoes (many of Kenny’s heirloom varieties will be available), sweet corn, green beans, eggplant, all kinds of peppers, cherry tomatoes, zucchini, summer squash, cucumbers, Kenebec potatoes, sweet potatoes and okra. We will have a few more peaches and some of our Indiana grown seedless watermelons. It’s almost apple season, we will have Gala apples this week and Mutuz apples in a week or so.
We have plenty of 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, we still have Roma tomatoes by the half or full bushel.
If anyone needs me to make them a basket to have ready for pick up, just e-mail me and let me know early Wednesday. I will have your order ready when you arrive on Wednesday. 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.
Have a great Week,
Val & Kenny
Fall is arriving too soon this year, our apples are coming in a few weeks early. I guess this is a good thing, we will have Gala Apples this weekend at the market.
Here are a few tips and trivia about Gala Apples…
- Origin: The Gala apple is native to New Zealand, but now grows extensively in Washington. A cross between the Kidd’s Orange Red and the Golden delicious, the Gala was introduced to the United States in the 1970s.*Researchers at Yale University claim that the scent of apples has a relaxing effect.
- Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
- Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.
- Apples are the second most important of all fruits sold in the supermarket, ranking next to bananas.
- Tens of thousands of varieties of apples are grown worldwide.
- The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.
- In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance.
- Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.
- Three medium-sized apples weigh approximately one pound.
- One pound of apples, cored and sliced, measures about 4 1/2 cups.
- Purchase about 2 pounds of whole apples for a 9-inch pie.
- One large apple, cored and processed through a food grinder or processor, makes about 1 cup of ground apple
Tags: Gala apples
Okra & Beans
It looks like another great weekend for the New Albany Farmer’s Market…cooler temperatures with great fruits and vegetables. With fall like temperatures we will begin bringing some of our fall squashes… acorn and butternut.
This Saturday at the market we will have tomatoes (many of Kenny’s 19 different varieties will be available), 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.
We will have peaches this weekend and our Indiana grown seedless watermelons “Imagination”. Both of these are coming to the end of their season so this will probably be the last weekend for them. It’s been a really good year for both and will be missed by many.
We have plenty of 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, we even have Roma tomatoes by the bushel this week.
If anyone needs produce and would like me to make them a basket to have ready for pick up, 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.
Fall squashes are on their way!
Stuffed Red Peppers
I had a request to publish my recipe on stuffed peppers. So here it is….
I’ve been making stuffed peppers for years and I’ve tried all kinds of recipes but not until the last several years have I really liked what I cooked. Kenny would eat just about any recipe I tried and tell me that it was good, but I think he was just being nice (or really hungry).
One evening I noticed in the pantry that we had some Knoor/Lipton rice side dish Mexican style; so I decided to use that when making my peppers. To my surprise they turned out wonderful. That night I added a few additional items to the mix, hamburger, onion, some fresh corn cut from the cob and a few black beans to add to the “Mexican” theme. What a surprise!
This is a recipe you can change to suit your taste, there are several different varieties of rice side dishes you can choose from and I’m sure any of them would make great stuffed peppers. Any color peppers will work too,but my favorite are the red ones. They have a sweeter taste and are exceptionally good if you roasted them first.
INGREDIENTS
1 package Knorr/Lipton Rice Sides (any variety)
2 cups water
1 Tbsp. Butter or Margarine
1 lb. ground beef
6 ounces of tomato sauce (small can)
1 cup shredded cheddar cheese
4 large red or green bell peppers, halved lengthwise and seeded
PREPARATION
Preheat oven to 350°. Prepare Knorr/Lipton Rice Sides with water and butter/margarine according to package directions.
Meanwhile, brown ground beef in 10-inch skillet over medium-high heat; drain. Stir into hot rice, add tomato sauce and cheese. Generously fill each pepper with rice mixture.
Arrange stuffed peppers in 13 x 9-inch baking dish. Bake covered 40 minutes. Remove cover and continue baking 10 minutes or until peppers are tender. Sprinkle, if desired, with additional shredded cheddar cheese.
Tags: Black Beans, Corn, Ground Beef, Red Peppers
Green Beans are back!
Finally a break in the weather, a little rain and the beans are back! We had a couple of weeks when we were low or out of green beans this summer, but we have them now. Stop by and pick up a mess for dinner tonight: add a “candy” onion, a few new potatoes, slice a tomato or two and you’ll have a perfect summer meal.
This Wednesday at the market we will have tomatoes (many of Kenny’s 19 different varieties will be available), sweet corn, beans, eggplant, peppers (it’s beginning to be pepper season…we will have over 10 varieties, from the mildest to the hottest) zucchini, summer squash, cucumbers, Kenebec potatoes, sweet potatoes and okra. We still have peaches for a couple more weeks and of course our Indiana grown seedless watermelons.
We have plenty of 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, we even have Roma tomatoes by the bushel this week.
If anyone needs me to make them a basket to have ready for pick up, just e-mail me and let me know early Wednesday. I will have your order ready when you arrive on Wednesday. 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.
Have a great Week,
Val & Kenny
Peppers, peppers and more peppers
It’s pepper time again, we will have a huge selection to choose from. Kenny has at least ten different varieties he will be bringing this Saturday, stop by and get yourself “fired-up”.
We will have lots of other things to offer as well… Heirloom tomatoes (Japanese Trifle, German Pink, White heirlooms, Cherokee Purple to name a few), fresh sweet corn, egg plant, Kennebeck potatoes, “Candy” onions, okra, summer squash, green and golden zucchini and GREEN BEANS are back!
We will have our local Indiana grown peaches, honeydew, cantaloupes, and seedless watermelons at the market Saturday also. The blackberries are now gone for the season but will be back again next summer.
If anyone wants to pre-order produce to have 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. We also have a “Basket of the week” which includes a little bit of everything available the current week. The “Weekly Basket” runs $25 and always includes fruit when available.
Hope to see you Saturday at the market,
Val & Kenny
Tags: Heirloom Tomatoes
Plenty of Peaches & Tomatoes
This Wednesday at the market we will have tomatoes (many of Kenny’s 19 different varieties will be available), sweet corn, beans, eggplant, peppers (it’s beginning to be pepper season…we will have over 10 varieties, from the mildest to the hottest) zucchini, summer squash, Kenebec potatoes, peaches and of course our Indiana grown seedless watermelons. We still have a few cantaloupes this week, but we are beginning to run low on those.
We have plenty of canning tomatoes available for those wanting them to make homemade salsa, tomato juice, spaghetti sauce, canned tomatoes or anything else” tomatie”. Call or e-mail if you need them, we even have Roma tomatoes by the bushel this week.
If anyone needs me to make them a basket to have ready for pick up, just e-mail me and let me know early Wednesday. I will have your order ready when you arrive on Wednesday. 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.
Have a great Week,
Val & Kenny
MELONS
Good evening,
Just a quick note to remind you that we will be at the New Albany Farmer’s Market, Saturday 8-1 pm. Here’s what is available… tomatoes, we will have lots to choose from, some 19 varieties. We will also have corn, fresh dug “Kennebec” potatoes, “candy” onions, cabbage, zucchini, yellow summer squash, cucumbers, eggplants, fresh garlic and peppers. Kenny’s various types are loving this hot weather and we will have many to choose from.
The hot weather a few weeks back was extremely hard on our green beans, they are finally coming around. We will have plenty in the coming weeks, but they will be scarce this Saturday. The hot dry weather was just about as hard on the blackberry and peach crop; the blackberries are almost gone and will be as scarce as the beans. Peaches are ripening but slowly; we plan to have them through August depending on the weather and the ripening.
We will have our local Indiana grown cantaloupe, honeydew and seedless watermelons available. We cut the first honeydew at the market on Wednesday and it was delicious. I just cut-up a small watermelon and cantaloupe for breakfast in the morning, I’m sure they will be great when they are really cold. Stop by on Saturday and pick some up for your family!
If anyone wants to pre-order produce to have 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. We also have a “Basket of the week” which includes a little bit of everything available the current week. The “Weekly Basket” runs $25 and always includes fruit when available.
Hope to see you Saturday at the market,
Val & Kenny
