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The Market is Back Open - Prepare for Easter This Week


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

The Market is back open this morning and we are starting to see a lot more spring produce this week. Greens galore are here from Erdmann Farm, Farmer Brown, Ferris Family Farm, Frontier Family Farm, Rocky Glade Farm and White City Produce and Greenhouse.

Just in time for Easter, Rock Hill Road Farm has her green eggs available this week only. Flying S Farms is also offering her brownies in varying shapes. Look at the picture and let her know what shape you are interested and she will make them that way.

Rainbow Hill Farm lists their lettuce bowls where you can grow your own lettuce garden inside the house.

Rocky Glade Farm brings back fresh strawberries to the Market. Several of you were able to advantage of the early offering from them. This week more are available to purchase.

Meadow Branch Beef is taking a vacation this week to tend to their cattle.

Cedar Thicket Farm has two new sizes of the Organic Vanilla Extract (8 oz and 16 oz) for those who bake more. A new batch of very vanilla sugar has also been added to the Market.

If you are interested in starting a garden, both Rainbow Hill Farm and White City Produce and Greenhouse have plants to get you going.

Wild Flours has been in touch with me. They have located a commercial kitchen and should be returning soon.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

I am taking a break from recipes this week so I can enjoy this warm weather to get more plants in the field for you later this summer.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Time to Order Local Food


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Welcome back to another week of locally grown and made produce.

Rocky Glade Farm returns this week with their spring greens. Word from Julie is berries may be coming very soon. Farmer Brown’s hydroponic lettuce is really making an appearance on the Market. If you are into making salads at this time of year, be sure to add Bloomsbury Farm alfalfa or clover sprouts on top.

As the weather warms, people start breaking out their grills. Meadow Branch Beef, Wedge Oak Farm and West Wind Farms have plenty of products that are perfect for grilling.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! Here is a simple recipe using Market produce that I found courtesy of Yummly and Clean Eating. Whether for breakfast, lunch or dinner, this simple mealtime solution is full of flavor and nutritious leafy greens. You can find the recipe here.

Sunny Eggs with Asian Greens

INGREDIENTS:

1 1/2 tsp coconut oil, divided
2 cloves garlic, minced
6 cups roughly chopped dark leafy greens (TIP: Try any of these in any combination: dandelion greens, spinach, kale, collard greens, bok choy, Swiss chard and arugula.)
2 tsp peeled and chopped fresh ginger
1 tbsp low-sodium tamari
1/2 tsp sesame oil
2 large eggs
Sriracha hot sauce, optional
Fresh ground black pepper, optional

INSTRUCTIONS:

1. In a nonstick wok or large nonstick skillet, heat 1 tsp coconut oil on medium-high. Add garlic, greens and ginger and sauté, stirring constantly, until garlic and ginger are fragrant and greens are wilted. Remove from heat and divide among serving bowls. Drizzle with tamari and sesame oil, dividing evenly.

2. Return wok to medium-high heat and add remaining 1/2 tsp coconut oil. Crack eggs into a small bowl and gently slide eggs into wok. Cook until bottoms are golden brown and whites are just firm and opaque throughout and yolks are runny.

3. With a spatula, gently slide eggs over top of greens, dividing evenly. If desired, top with Sriracha and pepper, to taste.

(TIP: If you have 1 to 2 cups leftover whole grains or pasta on hand, feel free to heat them up and toss them into your bowls before you add the greens for an extra hearty treat!)

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is Back Open - April Arrives this Week


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

The Market is back open this morning. I return from my trip out west ready to get back to the farm and get more vegetables and flowers in the ground. April is not far away and should mean an end to this very cold winter we have had.

There will be normal deliveries this week for Nashville customers.

With my return, Carol’s Vibration Cooking and Meadow Branch Beef have listed their items on the Market. Wild Flours is still out this week.

I forgot to mention last week that Cedar Thicket Farm has re-stocked bay leaves.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! Here is a simple recipe using Market produce that I found courtesy of Yummly and allrecipes.com. It is an easy roast that can be served with oven roasted vegetables. You can find the recipe here.

Beef Pot Roast

Ingredients:
2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black
pepper

Instructions:
1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.

3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Time to Order Local Food


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Once again, I am on the road. Greetings from San Francisco. I am here for a little relaxation and some work. Trying to adjust to the time change has been a challenge.

We have a couple of producers return this week and several others taking a vacation. Rocky Glade Farm returns with spinach and mixed head lettuce. Ridiculous Chocolate also returns and has restocked his cayenne pepper and peanut butter varieties of chocolate.

Carol’s Vibration Cooking, Meadow Branch Beef, and Wild Flours are taking vacations from the Market. Watch for their return.

I want to thank Chef Jenny for her cooking demonstration last week. She provided two very tasty samples at pick up. This may become a regular event for Market night.

Here is a message from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse is listing the last of the daffodil bouquets this week. As I’m writing this on Saturday, we still have some nice blooms, but who knows whether they will last till market day? I appreciate your orders, but want you to be aware that I may have to remove these from your order. The half-price hanging baskets are now gone. I will have this season’s beautiful hanging baskets, including some new types, available in about a month, in time to put out on your porch or patio after last frost. Just about all the perennial plants are now available, young, vigorously growing plants that have not yet reached full blooming size – just right to brighten up your garden this spring.The flowering almond bushes are beginning to bloom. At 4-5 feet mature height, these beautiful bloomers would be a great addition to the midground or background of your landscape.

From West Wind Farms this week:

Easter is April 20. Start planning now for your Easter dinner!

You will find our spiral-sliced hickory smoked ham is easy to serve. We also have a couple other fully cooked smoed hams available. For an intimate family supper or a large dinner party, you will find just the ham for a special Easter meal!

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

A recipe will return next week.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is in the News and a Cooking Demo This Week


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Welcome back to another week of locally grown and made products. Did you see the article about the local food in today’s edition of the Daily News Journal. The Market was mentioned. Be sure to share with you friends.

When you come for pick up this week, we will be having a cooking demonstration and food tasting opportunity. Chef Jenny with One Healthy Chef will be providing us with samples of foods cooked from the Market. More details will be provided on the Market’s Facebook page.

Are you starting a garden this spring? Now is the time to get started. White City Produce and Greenhouse has broccoli, cabbage and cauliflower plants for you to get a head start.

Bamboo stakes return from Ferris Family Farm. They can be used for staking your tomatoes, peppers and other plants.

West Wind Farms has re-stocked many of their specialty meats and sausages, including beef jerky. Almond butter has also be added.

Here is a message from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse has made several types of perennial plants available for early purchase. These are fine to set into the garden now. Please be aware that, while they are vigorously growing, they have been in dormancy and have not yet reached full size for this growing season. Give them plenty of room when you set them into the garden. This finicky weather has made it hard to know what will happen, but I’m guessing that this will be the last week for the Daffodil Bouquets. Get yours now, or buy one for a friend! Nothing says “Spring!” like a fresh daffodil bouquet.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! Here is a simple recipe using Market produce that I found courtesy of Yummly and Kalyn’s Kitchen. It calls for ground beef, lettuce and tomatoes. You can use store bought Tzatziki or a homemade recipe found here.

Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes

(Makes 6-7 lettuce wraps; recipe for the meatballs adapted from the Gyro Meat recipe from The Spice House.)

Ingredients:
1 lb. extra lean ground beef (I used beef with 7% fat)
1/2 onion, finely chopped in food processor
1 T Greek seasoning (I used The Spice House Greektown Billygoat Seasoning, see note after recipe.)
1/2 tsp. ground cumin
1/2 tsp. garlic powder
olive oil, for brushing grill pan
1 large head iceberg lettuce
Tzatziki sauce, about 3/4 cup (I love homemade Tzatziki, but you can use purchased Tzatziki as well.)
3/4 cup chopped cherry tomatoes

Instructions:
Coarsely chop the onion; then put it in the food processor and pulse until onion is finely chopped. Add the Greek seasoning, cumin, and garlic powder and pulse a few more times until the seasonings are well blended with the onion. (You can also do this by hand, but it’s easier in the food processor.)

Put the ground beef into a bowl, add the onion-spice mixture, and use your clean hands to mix the spices into the meat. Then use a tablespoon-sized measuring spoon to scoop out the meat and form into meatballs. (I got 20 meatballs.)

Brush a stove-top grill pan or frying pan with olive oil, then heat the pan over medium high heat and cook the meatballs, turning often, until they are well browned and completely cooked through (about 10-12 minutes.)

Cut out the core of the lettuce and cut the lettuce head into two halves, then break the leaves apart, making each lettuce cup out of two leaves. Put three meatballs into each lettuce cup, top with Tzatziki sauce, and sprinkle over chopped tomatoes.

The Gyro meatballs were great after they had been in the fridge overnight. I wouldn’t recommend microwaving them; I just heated them in a mini-frying pan on the stove.

Greek Seasoning Note: The Spice House Greektown Billygoat Seasoning contains “coarse flake salt, granulated garlic powder, Tellicherry black pepper, onion powder, Greek fancy oregano and powdered lemon peel.” I particularly love this blend, but I think most brands of Greek seasoning have similar ingredients.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Time to Order Local Food - Spring Forward


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Did you remember to set your clocks forward this morning? This signifies the unofficial beginning of Spring. We are seeing some of those signs on the Market too with the addition of products from Ferris Family Farm and Rocky Glade Farm.

Carol’s Vibration Cooking returns from a week vacation and has added a natural sunscreen bar. Meadow Branch Beef has also returned with his grass fed beef.

Several producers are taking a Spring Break this week. They are Hidden Blessings and Ridiculous Chocolate. They will be returning soon.

Here is a message from Linda with Dogwood Valley Greenhouse:

They are HERE! The long-awaited, much-anticipated daffodils began to bloom this week at Dogwood Valley Greenhouse! I can’t tell you how many times I hung over those fat buds, searching for the first yellow petals to emerge. And I can’t tell you how many times I prayed and watched as the temperature dropped and ice coated those same buds. Apparently the ice jacket protected them, because they are all fine, and ready to brighten your desk or table. They will only be available for 2-3 weeks, so get yours soon!

Check out our beautiful succulent planters. Smaller planters include 4 or 5 assorted succulents, and larger ones include 6 assorted plants. They will tolerate our dry home conditions and lower light levels with enthusiasm till May, then would love to be on a shady porch all summer. Get yours soon; only one of each of these custom planters is available.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! Here is a simple recipe using Market produce that I found courtesy of Yummly and Williams-Sonoma. It calls for Savoy Cabbage but I see no reason why other varieties would not work.

Savoy Cabbage and Turnips

Ingredients:
2 Tbs. unsalted butter
1 turnip, peeled and cut into 1/4-inch cubes
1 carrot, peeled and cut into 1/4-inch cubes
1 head savoy cabbage, about 2 lb., quartered,
cored and sliced crosswise into strips 1/4
inch wide
3/4 cup low-sodium chicken stock
Coarse salt and freshly ground pepper, to taste
1 Tbs. chopped fresh flat-leaf parsley

Directions:
In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes.

Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is Back Open


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Greetings from Dallas. I am out west visiting my grandchildren and attending a conference about growing flowers. I plan on adding a couple new varieties to the farm this year and want to learn more tricks to the trade. Even though we enjoyed temperatures in the 80’s yesterday, we are getting ready to experience the same winter weather as back home. It is supposed to go down to the teens tonight with a slight chance of freezing precipitation.

Due to my travels, Meadow Branch Beef and Carol’s Vibration Cooking will be taking a vacation. They will return next week with many of their awesome products.

Flying S Farms has introduced some cream scones to the Market. Flavors are Apricot – Milk Chocolate and Blueberry.

Be sure to browse the other categories to see what the other farmers and producers have to offer.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

A recipe will return next week when I get back home.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is Back Open - Notes from Farmers and Producers


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Have you been able to get outside this weekend and enjoy the warm weather? The Market is back open and we are starting to see some signs of spring with more produce available. Rocky Glade Farm returns with bags of spinach. Farmer Brown has a couple different varieties of lettuce listed this week with more coming soon.

Carol’s Vibration has added a bug repellent lotion bar to protect you against insects this year.

Sean with Nuance Coffee & Tea is running a special this week and has a note for you:

Nuance Coffee & Tea is having a closeout sale on their single serve French Presses. These are normally $15.00 each, but this week only they are marked down to just $10.00. Retail on these is normally $20.00 to $25.00. Get one for yourself, a relative, co-worker, as a birthday gift, Anniversary, or for someone next Christmas. Quantities are limited and the will go quickly at this extremely low price. Just look under the “coffee and tea” section and click on “brewing accessories”. Don’t miss out on this incredible deal because when they are gone we will not be getting any more. Have a great week!

West Wind Farms has introduced a couple new products – Chicken Sage Sausage patties and smoked chicken drumsticks. They are also running a 50% sale on chicken backs.

Wedge Oak Farm has added boneless, skinless chicken breasts.

Finally, RJ Hadle with Rock Hill Road Farm is participating in the St. Patrick Foundation Bald in the Boro. From RJ:

I’m shaving my head to raise money for childhood cancer research!

For more information about the organization as well as donating, visit their link at http://www.stbaldricks.org/participants/mypage/680940/2014

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too! Even though we are enjoying warm weather, it is still winter so here is a soup recipe to try from Yummly and How Sweet it is.

White Bean Chicken Soup

serves 4

3 boneless, skinless chicken breasts, cooked and cubed
2 slices thick-cut bacon, chopped
1 small sweet onion, chopped
1 cleaned and trimmed leek, thinly sliced
1 1/2 cups sliced mushrooms
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
4 garlic cloves, minced
1 (6 oz) bag fresh spinach
1 can (15 oz) cannellini beans, drained and rinsed
2 cups low-sodium chicken stock
2 cups water
1/4 cup freshly grated fontina cheese + more for garnish

Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel. Turn heat down to medium-low and add onions and leeks. Stir thoroughly to coat in bacon fat, then cook for 3 minutes. Add in mushrooms, stirring to coat and cook for 3 minutes more. Stir in pepper and paprika, then add in garlic and spinach. Cook for 3-4 minutes, or until spinach wilts.

Add in chicken and toss with ingredients to coat. Add in beans, stock and water, then simmer for 10-15 minutes. Stir in fontina and bacon. Season with salt if desired (I really didn’t feel that mine needed any with the bacon + stock + fontina.) Serve with additional grated fontina and crackers.

Note: as long as you have some cooked chicken on hand, this soup will take you under 30 minutes. If you have to cook the chicken, you’re looking at about 45 minutes.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Time to Order Local Food


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

The Market is back open today and there is a hint of spring in the air. The forecast calls for temperatures we have not seen in a couple of months. I have seen several pictures of from our farmers showing their seedlings already started so more fresh produce may not be far away.

The recipe this week features the grapes from White City Produce and Greenhouse and the vanilla sugar from Cedar Thicket Farm. The grapes would probably be a good addition to many smoothies that are now being made.

Cranberry Almond White Chocolate Biscotti is a new item recently added by Wild Flours.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

This week’s recipe was found at Yummly and Food52.

Ridiculously Easy Frozen Grapes and Yogurt

Serves 4 to 6

4 cups seedless grapes (your choice of colors)
3 tablespoons granulated sugar
3/4 cups plain yogurt (preferably Greek)
1/4 cup light brown sugar (packed)
1/4 cup sour cream

Rinse and drain the grapes leaving them moist. Place them in a bowl and toss with the granulated sugar. Transfer to a large freezer bag and freeze for at least two hours. Combine the yogurt, brown sugar and sour cream in a bowl and then refrigerate until ready to serve. To serve, spread some yogurt sauce on individual serving plates and top with as many frozen grapes as you like. Or surround a bowl of the sauce with the grapes and let everyone have at it!

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is Back Open - Valentine's Day is This Week


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Valentine’s Day is this week. Flying S Farms has added her Penguin Valentine Cookies for this special occasion. Other items to consider for Valentine’s would be cakes from Farmer Brown, pies from Kelly Creek Farm, chocolates from Ridiculous Chocolate. Live plant baskets and planters from Dogwood Valley Greenhouse would be nice too.

A note from Sean with Nuance Coffee & Tea:

This week Nuance Coffee & Tea has added three new teas to their offerings. The new teas are Japan Hojicha, Chinese Chunmee Special Grade #1 and Anthony and Cleopatra heart shaped teas for Valentine’s Day.

Wild Flours is slowly expanding their products. This week they have added Organic Cranberry Scones with Orange Glaze. Check back on a weekly basis to see that they have added.

Whole turkeys are still available from Wedge Oak Farm and West Wind Farms.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

I am taking a break from adding a recipe this week. They will return next week.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/