This is a favorite of mine, great side dish with any meal. We especially like it with chicken and turkey at Thanksgiving. It’s so good it could be dessert!
2 small acorn squash whole
3/4 cup cranberries
½ tsp orange zest
¼ cup water
3 tbsp sugar
1/2 cup chopped pecans
2 tbsp brown sugar
1 tbsp butter softened
1 tsp ground ginger
Preheat Oven to 350 F degrees. Coat a baking sheet with nonstick cooking spray. Cut squash in half and scoop out seeds. Season squash with salt to taste.
Place squash, cut side down, on baking sheet. Bake 20 to 25 minutes or until almost tender but still slightly firm.
Meanwhile, in a small sauce pan, add the cranberries, water, sugar and orange zest and cook on medium heat for about 10 minutes until sauce thickens. Set aside.
In a small bowl combine pecans, sugar, butter and ginger. Place squash, cut side up, on baking sheet. Spoon the cranberry mixture evenly into squash halves. Sprinkle with pecan mixture. Bake 15 to 20 minutes or until squash is tender and pecans are golden. Remove from oven and let cool several minutes. Cut into wedges and serve.
Tags: acorn squash, brown sugar, butter, crandberries, ginger, orange zest, pecans, sugar
Fall is almost here… along with that comes a change in the produce. It’s time for all the great fall squashes ~ acorn, butternut, delicanta, kabocha and spaghetti. Sweet potatoes and apples too! Apples available … Johnathan and Gala, Mutzu apples are coming next weekend! We will also have the last of our Asian pears.
Kenny still has tomatoes ! We’ll also have… green beans, kale, cabbage, potatoes, beets, zucchini, summer squash, cucumbers, bell peppers and candy onions and garlic. Kenny has more of his many different hot peppers and eggplants as well.
Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. As the season progresses they just get better and better. It will be a fall bounty full this weekend.
The chickens are laying and we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.
Just a reminder, we have our homemade preserved items available each week. Back this weekend… several varieties of hot pepper jams and “Grandma’s Pear Preserves”. If you don’t see what you’re looking for on the table… just ask us.
Have a great week and we hope to see you Saturday,
Val & Kenny
My latest infatuation is with the sweet flavor and hearty texture of kabocha squash, and when I saw these personal-sized beauties I knew I wanted to stuff them. But with what? I wanted to match kabocha’s big flavor, so I opted for salty, spiced sausage, creamy ricotta and earthy sage. Add in red onion for color and aromatic depth, and I had a five-ingredient dinner we demolished. Hope you enjoy as well.
3 small kabocha squash (or other small winter squash, like acorn or delicata)
1 medium red candy onion, diced
1 pound sausage, I used our homemade spicy
2 cups ricotta cheese
1 tablespoon finely chopped fresh sage
Olive oil
Salt and pepper
Preheat the oven to 350 degrees F. Cut the squash in half (from stem to bottom) and use a spoon to scrape out the seeds and pulp. Cut a thin slice of the skin side off so the squash can sit cut side up evenly. Rub the cut side with a little olive oil then place cut down on a baking sheet or in a baking dish. Bake until tender, about 40 minutes.
Meanwhile, coat the bottom of a large skillet over medium heat with olive oil. Once the oil is hot, add the onion and a pinch of salt. Sauté for two minutes, then break the sausage into pieces and add it to the onion. Cook, stirring sparingly, until the sausage is browned and cooked through, 5-7 minutes. Stir in the sage.
When the squash are cooked, gently stir the ricotta into the sausage, so that large chunks remain. Turn the squash cut side up and fill with the sausage mixture. Return to the oven for 10 minutes. Serve warm.
Tags: candy onion, kobocha squash, ricotta cheese, sage, sausage
Fall is almost here… along with that comes a change in the produce. It’s time for all the great fall squashes ~ acorn, butternut, delicanta and spaghetti. Apples are going to be available as well, Johnathan and Gala. We will also have a few more Asian pears.
Kenny still has tomatoes and corn! We’ll have sweet potatoes, green beans, kale, cabbage, potatoes, beets, zucchini, summer squash, cucumbers, bell peppers, and candy onions. Kenny has more of his many different hot peppers and eggplants as well.
Don’t forget to place your order for our “Baskets of the Week”, I need all orders by noon Friday. As the season progresses they just get better and better. It will be a fall bounty full this weekend.
The chickens are starting to get back to laying we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.
Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.
Have a great week and hope to see you Saturday,
Val & Kenny
Also known as Bohemian squash or sweet potato squash, delicata has a rich yellow flesh and a buttery, sweet-corn like taste. The skin is edible and delicious as well. Low in calories and high in fiber, delicata is a good source of vitamin A. There are so many ways you could flavor this squash. Below are a few of my simple favorites.
You will need
2 delicata squash, about 1 lbs. each
Nonstick cooking spray, olive oil
Preheat the oven to 425 degrees F.
Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
For sweet squash
2 teaspoons brown sugar
1 -2 teaspoon cinnamon
Salt
For savory squash
2 teaspoons brown sugar
2 teaspoons chili powder
salt
For spicy squash
Salt
Cayenne, to taste
Ketchup, for dipping
Tags: brown sugar, cayenne pepper, chili powder, cinnamon, cooking sp[ray, Delicati squash, salt
We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.
On the tables this week you will find… tomatoes, corn and apples!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, fresh cut basil and candy onions. Kenny is still picking eggplants, hot peppers and a few more patty pan squash. Next weekend we will start bringing all our different fall squashes.
Looks like I will be picking Gala and Johnathan apples again this week, both will be available this Saturday. We will also have some locally grown table grapes available, first priority will go to our “Basket of the Weeks” customers. All other grapes will be available for purchase.
Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.
The chickens are starting to get back to laying we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.
Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.
Have a great week and hope to see you Saturday,
Val & Kenny
We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.
On the tables this week you will find… tomatoes, corn and apples!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, fresh cut basil and candy onions. Kenny is still picking eggplants and a few more unusual summer squash.
Looks like I will be picking Gala and Johnathan apples this week, both will be available this Saturday. We will also have some locally grown table grapes available, first priority will go to our “Basket of the Weeks” customers. All other grapes will be available for purchase.
Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.
The chickens starting to get back to laying we should have plenty available for purchase. Be sure and pre-order yours for pick up, like with all good things they sell out early too.
Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.
Have a great week and hope to see you Saturday,
Val & Kenny
We will have some local table grapes available this weekend, a local farmer has several varieties growing and the harvest is plentiful this year. Kenny and I are going to try and sell some for him, we like them and think they will be an enhancement to our baskets this year. We will have a limited amount available for sale on the table. Hopefully they will be available for a few weeks depending on the speed of ripening.
Have you ever wondered if the grapes that are used to make wine are different from the grapes that we purchase at the store? If so, you are not alone. The reason I know with certainty that you are not alone is that I have wondered the same thing! So if you are curious about such things, then here are some of the reasons how wine and table grapes are different:
The biggest difference between the two grape types is the species of grapes. (This is the technical info…) Vitis Vinifera is the species used for winemaking and Vitis Labrusca along with Vitis Rotundifolia are used as table grapes. That is not to say there are some grapes under Vitis Vinifera that can’t be used as table grapes, but for the most part, grapes found as part of Vitis Vinifera are used for making wine.
The grapes used for making wine have a much thicker skin than those used for table grapes.
In this case the size does matter. Normally the larger the grape the worse off the winemaker is to produce the wine. Smaller grapes usually have a higher degree of concentrated flavors.
Wine grapes are found to be much sweeter than ordinary table grapes. I would have thought the opposite to be true as sweet wines are normally produced by just keeping the grapes on the vines longer (I know other practices are used to make sweeter wines, but usually sweeter wines use grapes kept on the vines longer). Wine grapes have more sugar than table grapes as the sugars are an important part of the fermentation process that dictates the amount of alcohol found in wine.
Note: Information gathered from World and Wine
We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.
On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, fresh cut basil, mint and CANDY onions. Kenny will be picking eggplant this week and a few more unusual summer squash.
Peaches are winding down but still delicious, we will have some available again this weekend. We will once again have our “Black Imagination” seedless watermelons but this will be our final weekend for them as well. A few Asian pears will be available this week, and don’t fret… apples are right around the corner. Looks like picking will begin next week for Galas.
Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.
The chickens are not loving this hot weather and are producing much slower, thus making our egg supply lower. Be sure and pre-order yours for pick up. Like with all good things they sell out early too.
Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.
Have a great week and hope to see you Saturday,
Val & Kenny
We will be at the New Albany Farmer’s Market this Saturday morning from 8:00-12:30. Be sure and stop by for your weekly fresh produce.
On the tables this week you will find… tomatoes, corn and peaches!!! also… cabbage, beets, new potatoes, green beans, zucchini, yellow squash, kale, cucumbers, bell peppers, fresh cut basil, mint and CANDY onions. Kenny will be picking eggplant this week and a few more unusual summer squash.
Blackberries are winding down, we may still have a few for purchasing. Peaches are delicious and will be available thru at least mid-August. We will once again have our “Black Imagination” seedless watermelons and a few more Canary melons.
Our weekly baskets are available, be sure and pre-order by NOON Friday (val@russellveggies.com). All pick-ups should be completed by 11:30 unless other arrangements have been made.
The chickens are not loving this hot weather and are producing much slower, thus making our egg supply lower. Be sure and pre-order yours for pick up. Like with all good things they sell out early too.
Just a reminder, we have our homemade preserved items available each week. If you don’t see it on the table… just ask us.
Have a great week and hope to see you Saturday,
Val & Kenny
