The Weblog

This page contains news, event information, and other items added by the market managers.



 
Subscribe to an RSS Feed

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

What a week we had last week! I hope everyone made it safely through the ice and snow. I want to thank everyone who made it to pick up this week as it was a challenge for the vendors as well as the customers.

Some news for this week:

Ms. Rosie has added wild blackberry jam this week.

The Dylem and Caleb from Rocky Glade Farm are selling eggs from their hens. The Vaughn Brothers are committed to caring for their livestock well, working together to make the farm land better and have fun at the same time!

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!

It has been a while since I have posted a recipe. Our recipe today comes from Chef Jenny using products from the Market including Jenny’s SOS Seasoning.

Quinoa & Mushroom Omelet
The quinoa gives this omelet a nice bite and the SOS Seasoning and mushrooms pair nicely with the eggs.

  • 1 tbsp olive oil, for sautéing
  • 2 cups mushrooms
  • 1/4 cup oregano, dried
  • 1 1/2 cup quinoa, cooked
  • 1-2 tbsp SOS Original Seasoning
  • 8 large eggs
  • butter, for cooking the eggs
  • 1 cup cheddar cheese, shredded
  • salt and pepper to taste
  1. Pour olive oil in a fry pan. Heat to medium. Add the mushrooms and oregano. Cook mushrooms for 4 -5 minutes or until lightly browned. Add the cooked quinoa and SOS Original Seasoning. Remove from heat.
  2. Preheat oven to warm.
  3. Whisk 2 eggs at a time in a bowl. Put some butter in the bottom of a small non-stick pan. Heat over a medium heat. When the pan is hot, add the 2 eggs.
  4. As the eggs begin to set, scrape the eggs on the sides of the pan towards the center. Tilt the pan until the raw egg flows to the bottom to cook.
  5. When it is almost done, place a fourth of the mushroom/quinoa mixture and some cheddar cheese on one half/side of the eggs.
  6. Fold the other half over the filling and allow the cheese to melt. Slide omelet onto a plate. Keep omelet warm in the oven as you prepare the other omelets.
  7. Repeat steps 3 through 6 three more times.
  8. Sprinkle with salt, pepper, and additional SOS Original Seasoning to taste.

Servings: 4
Degree of Difficulty: Easy

Recipe Tips

  • Quick-N-Easy Version: Pour all the eggs into a large oiled or buttered pan and scramble. When the eggs are almost done, add the quinoa/vegetable mixture and top with cheese
  • Rice can be substituted for the quinoa.

Source
Email: jenny@jenuinehealth.com
Web Page: http://www.jenuinehealth.com

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

The Market is back open this chilly morning and with a threat of our first major snow this winter.

We are still waiting for some warmer weather so that more produce will be available. You can still find plenty of baked goods, eggs, meat and poultry, and skin care products from our local growers and producers.

Chef Jenny’s message for the week:

Valentine’s Day brings out the sweetness in everyone. NEW this week from the Seeds of Success: Cuckoo Cocoa Bits. A snack that satisfies your sweet tooth and provides protein by combining toasted seeds with agave, cocoa, and a hint of peppermint. It’s a crunchy, chocolatey treat that is reminiscent of a cookie.

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!

It has been a while since I have posted a recipe. Everyone likes using slow cookers so I found this one from Yummly and A Year of Slow Cooking for you to try. You can read the entire story here.

Honey Garlic Chicken Slow Cooker Recipe
serves 4

The Ingredients.

  • 1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
  • 3 garlic cloves, smashed and chopped
  • 1 teaspoon dried basil
  • 1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
  • 1/2 cup ketchup
  • 1/3 cup honey

The Directions.

  1. Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
  2. Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
  3. Cook on low for 6 hours or high for 3-4 (I’d go with low—-).
  4. Serve with basmati rice and steamed or roasted vegetables.

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 - Special Note for Nashville Customers


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. Valentines Day is next week. The Market has many products that make perfect presents for your significant other.

Important News for Polk Ave/Nashville customers: Due to unforeseen circumstances, I am having to discontinue pick-ups in Nashville. I want to thank you for your patronage and will miss you.

Other new this week:

Botanical Harmony brings beeswax candles to the Market.

Double Star Bar has been busy with their blueberries turning them into a syrup, perfect on pancakes, ice cream and more.

It is still winter and Flying S Farms has re-stocked a couple versions of her frozen soups including the vegan black bean and sweet potato.

Ms. Rosie is introducing her jams and yeast rolls. What a good combination!

A note from Chef Jenny:

The SOS seasonings and snacks return this week. One of the old time favorites is back: Mockingbird Mix. It’s a crunchy mix of seeds, gluten-free grains, and dehydrated onions that have been lightly toasted and combined with garlic and a hint of sea salt. You can sample the Seeds of Success at the Franklin Farmer’s Market this Saturday from 9-12. We hope to see you there.

From Linda with Dogwood Valley Greenhouse:

Winter is the perfect time to enjoy houseplants, succulent planters and herb collection baskets from Dogwood Valley Greenhouse. These will make perfect Valentine’s Day gifts. Don’t forget to let us know if you might be interested in purchasing flowering hanging baskets, vegetable plants in gallon pots, or 6 packs of bedding plants this spring. If there is something else special that you would be interested in, please let us know by e-mail to tnhomeschooler@yahoo.com.

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!

It is still soup weather. If you have a favorite soup recipe, please send them to me so I can share with everyone.

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 - Welcome to February


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

Wow! February is already here which means Spring is fast approaching. Farmers are getting their greenhouses filled for the coming season. It has been a particularly tough Winter on our year round growers but they will get more products added soon.

Some items of interest this week:

Flying S Farms has a new biscuit – sour cream sweet potato butter biscuit.

Frontier Family Farm’s greenhouse has been very productive this winter with them offering spinach and a gourmet spring mix.

In anticipation of spring, Carol’s Vibration Cooking has added a bug and sun protection lotion bar.

Nuance Coffee & Tea has added several new coffees to their offerings this week. They are ALL Peaberry bean coffees from: Kenya, Malawi, Papua New Guinea, and Zimbabwe. These are some rare and outstanding coffees that have been hand sorted to ensure only the finest beans are selected. Enjoy!

Ever cooked with duck eggs? Wedge Oak Farm has them on the Market and many people are finding benefits to using them in their cooking.

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!

It is still soup weather. If you have a favorite soup recipe, please send them to me so I can share with everyone.

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 this morning. The Super Bowl is next Sunday so be sure to stock up on items to accompany your parties. Desserts and cakes from Flying S Farms, Healthy Harvest Breads, Ms. Rosies and Ridiculous Chocolate are available. You will also find a party pack of empanadas from Casa Segovia-Paz.

We welcome back The Blue Porch, returning with their cold salads, cheese spreads and hot sauces.

Botanical Harmony introduces natural deodorant to the Market. She has for difference sctents – Unscented, Citrus, Orange Patchouli and Lavender.

Chef Jenny is back this week and will be on the Market every other week. A note from Jenny:

Are your “not-so-fresh” winter foods getting boring? Add nutrients and transform bland into grand with Seeds of Success Seasonings. Add freshness to your chicken, fish, potatoes, winter greens and all veggies with the NEW Dill-icious Seasoning. It’s easy, no cooking required, just sprinkle on your food!

Linda with Dogwood Valley Greenhouse sends this message:

Dogwood Valley Greenhouse has added several nice houseplants to the listings. Available now are needlepoint ivy, cape primrose, wandering jew, and two colors of spider plant, all in 10" hanging baskets. We also have several very nice succulent planters and herb collection baskets for your table or windowsill. Panda plants and aloe vera plants would also be good additions to your winter indoor garden. All these need to stay inside until our frost-free date near the end of April, then will be happy to spend the summer on porch or patio.

We are also making decisions about spring offerings of flowering hanging baskets, vegetable plants in gallon pots, and 6 packs of bedding plants. If there is something special you would be interested in, please let us know by e-mail to tnhomeschooler@yahoo.com.

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!

The recipe this week came to me in one of the emails I get about food and uses products you can find on the Market It comes to us from Little Leopard Book. I plan on trying it this week.

Slow Cooked Beef Ragu

Ingredients

  • 1 large onion (sliced)
  • 4 garlic cloves
  • 2 tbsp fresh rosemary (chopped)
  • 2 lb beef chuck roast
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups beef broth
  • ¼ cup red wine
  • 1 can (6 oz) tomato paste
  • 1 can (15 oz) diced tomatoes
  • 12 ounces pappardelle pasta or polenta
  • ½ cup Parmesan cheese (grated)

Instructions

  1. Add the onion and garlic cloves to the bottom of a slow cooker set to high.
  2. Sprinkle the fresh rosemary over the top.
  3. Season the beef with the salt and pepper, then add to the slow cooker.
  4. In a medium bowl, combine the beef broth, red wine and tomato paste.
  5. Pour the mixture over the beef.
  6. Add the can of diced tomatoes to the crock pot.
  7. Cook on high for 6­8 hours.
  8. Reach a fork into the crock pot and the beef pulls right apart.
  9. Serve it on top of creamy polenta or tossed with papparadelle pasta.
  10. Use a ladle to pour the sauce from the crock pot over the beef and polenta or pasta.
  11. Top with fresh grated parmesan cheese.

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 - A New Vendor Joins 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 local products. We want to welcome Franklin Juice Company to the Market. Brent joins us this week offering several varieties for fresh juice.

Other items of interest this week:

The recent cold snap has really affected the produce available. With the sun and warmer temperatures we are getting this weekend, this should help all the produce get back to growing. Watch for more varieties soon.

Flying S Farms is introducing a new bread this week. It is a 7 Grain Sour Dough Bread and rolls that has a smooth soft texture, great for sandwiches or toasting.

Many people like chicken tenders. Now Wedge Oak Farm brings them to the Market. For those interested in the Super Bowl, which is still a couple weeks away, both Wedge Oak Farm and West Wind Farms have chicken wings that are perfect for any parties you might be attending.

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!

It is definitely soup weather. If you have a favorite soup recipe, please send them to me so I can share with everyone.

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 this morning. The hard freeze we had affected some farmers with their produce this week. Erdmann Farm had to remove the last of his products. Rocky Glade Farm will be making an assessment later this morning and should have their inventory updated after lunch. Be sure to check back then.

Flying S Farms has added a celery rice kale soup to her variety of Frozen Soups.

Wedge Oak Farm has added several products in the Duck category as well as Little Buddies Smoked Sausages this week.

West Wind Farms has added turkey sausage patties and still has several whole turkeys available.

Chef Jenny returns this week and has this message:

Get a healthy start to your New Year with snacks and seasonings from the Seeds of Success. NEW to the market this week is SOS Dill-icious Seasoning: a blend of ground sunflower seeds, dill, dehydrated onions, turmeric, sesame seeds, and a touch of sea salt. It is a flavor enhancer that is low in salt and provides the powerhouse benefits of sunflower seeds and turmeric. It is a great topping for: salad, salmon, potatoes, egg salad, tomatoes, cucumbers, winter greens, pasta, chicken, and dips.

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!

Our recipe this week comes from Chef Jenny featuring her new product – Dill-icious Seasoning.

Dill-icious Salmon (Quick-N-Easy!)

1 tbsp vinegar
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 – 3 tsp Dijon mustard
1 tbsp Dill-icous Seasoning
1/4 cup olive oil, plus more for the baking dish
4 oz salmon fillets, skin removed *Wild pacific salmon (without dye) is healthiest.

  1. Preheat oven to 400 degrees.
  2. Combine the vinegar, Worcestershire sauce, lemon juice, Dijon mustard, Dill-icious Seasoning, and olive oil.
  3. Line a 9? × 13? baking dish with foil for easy clean up. Brush the bottom with oil. Spread a spoonful of Worcestershire sauce mixture on presentation side of each salmon fillet. Place it on the foil with presentation side face down. Spoon about half of the sauce over the salmon. Bake for 5 – 8 minutes. (Thinner salmon fillets require a shorter amount of time.)
  4. Turn salmon fillets over and spoon the other half of the sauce on top. Bake another 5 – 8 minutes, or until the salmon flakes with a fork but still is moist. Baking time depends on the thickness of the fillets.
  5. When serving, turn presentation side up, and sprinkle with more Dill-icious Seasoning.

Servings: 4
Oven Temperature: 400°F
Tips

  • The salmon can be grilled over a medium heat. Place in an oiled foil pan. Grill for 6 – 8 minutes with half of the sauce. Turn the salmon over and add the other half of the sauce. Grill another 6 – 8 minutes, or until it flakes with a fork but still is moist.
  • Serve with broccoli or peas.
  • Vegetarian Option: Eliminate the salmon and Worcestershire sauce. Saute onions in olive oil. Add frozen peas. In a bowl, whisk together the vinegar, lemon juice, Dijon mustard, dill, salt, pepper, and oil. Combine this mixture in with the peas, onions, and cooked penne pasta. Sprinkle with SOS Dill-icious Seasoning.

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

Welcome to 2014, oh, I mean 2015. How many times in the next couple of weeks will that happen? I hope everyone had a safe and happy new year. Winter is going to hit us hard this week. Bundle up and stay warm as the temperatures plummet.

We begin another year at the Market offering locally grown and made products.

Some news this week:

Rod with Double Star Bar Farms is recovering from surgery and now has his atisanal bread available again. Welcome back Rod !

Flying S Farms is back from a couple weeks away. They have eggs, jams, frozen soups and baked goods this week.

Interested in hosting a party? Casa Segovia-Paz now has a party pack of ten empanadas.

Carol’s Vibration Cooking is offering a cookies and skin care package.

JENuine Health by Chef Jenny wishes you a Happy New Year! She will return next week with healthy SOS Snacks and Seasonings to kick off the New Year.

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!

It is definitely soup weather. If you have a favorite soup recipe, please send them to me so I can share with everyone.

I am taking a break from recipes. Look for them to return soon.

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 - 2015 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

Welcome back to another week of locally grown and made products. The pick up schedule for Murfreesboro customers returns to Wednesday. There is still no pick up available for Nashville customers this week.

Several vendors are taking a vacation this week. They include Botanical Harmony, Chef Jenny, Flying S Farm, Kelly Creek Farm and the Blue Porch. White City Produce and Greenhouse has completed their growing season and will return this spring. Tami sends this message to everyone – I just want to say thank you to everyone for your support this season. We’re looking forward to a great 2015! Happy New Year!

Rocky Glade Farm tells me they only have two to three more weeks left for sweet potatoes. They still have half and full bushel quantities on the Carolina Ruby. Covington variety is very limited.

West Wind Farm has re-stocked many of their beef products including ground beef.

Linda with Dogwood Valley Greenhouse has this message:

Dogwood Valley Greenhouse has some very nice herb baskets which will make useful as well as pretty table decorations this winter. With a little water and a little artificial light, they will produce clippings for your wintertime cooking. Available herbs are:

  • LEMON BALM
  • MINTS (chocolate, peppermint, pineapple [variegated], spearmint, grapefruit)
  • OREGANO (Greek or variegated)
  • ROSEMARY
  • RUE
  • SAGE, Garden
  • STEVIA (small but healthy)
  • THYME (Lemon, English, silver-edged, citrus, lime)

Please specify three herbs to be included. Finished basket is approximately 12" diameter and 6" tall.

We have a couple left-over kissing balls that will make good decorations for your winter garden for several more weeks. Right now these are on after-Christmas close-out special, marked half-price.

We also have some other nice houseplants, dish gardens, windowsill gardens, and hanging baskets to brighten up your indoor wintertime. Check them out on the market!

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! If you have created a dish and want to share with everyone, please send it to me.

I am taking a break from recipes. Look for them to return soon.

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 - Happy Holidays and Schedule Change Reminder


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

Merry Christmas and Happy Hanukkah. The Market opens this morning with a wide variety of products for gift giving and your holiday meals.

I want to remind you of the schedule change for this week. Ordering closes on Monday as usual but the time will be earlier in the evening giving the bakers ample time to make their products. Pick up will be Tuesday this week from 5:00 to 6:30 pm.

Ridiculous Chocolate returns from his one week vacation with chocolates, chocolate powder, coconut flour, hot chocolate mix and vegan caramel sauce.

Hightlights from our vendors this week:

From Rocky Glade Farm – This week we have some nice lettuces, Ruby Sky and Concept as well as a new braising mix, all of which would make a nice simple healthy meal during the holidays. Also back for a short time, the hinona kabu turnips.

Nuance Coffee & Tea has added 3 new coffees to their offerings this week. Papua New Guinea, Honduras, and Uganda. There are still a very limited number of single serve French Presses available as well. These make great stocking stuffers for the coffee or tea lover. Happy Holidays!

From Ben and Catherine with Flying S Farms – We would like to thank all the wonderful customers that have purchased from us this year on the Stones River Market. We are looking forward to 2015 serving you again. We will be taking New Years week off so please order from us this week for all you needs.

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! If you have created a dish and want to share with everyone, please send it to me.

The recipe this week is in anticipation of holiday breakfasts served the next two weeks using many of the items found on the Market. It comes from Yummly and Kalyn’s Kitchen.

Kale, Bacon, and Cheese Breakfast Casserole

(Makes 4-6 servings, recipe created by Kalyn)

Ingredients:
1 large bunch kale (8 oz. sliced kale strips)
1 T olive oil
4 slices bacon, cooked very crisp, fat blotted off with paper towel, then crumbled
(I like to use precooked bacon and crisp it in the microwave for 3-4 minutes)
3/4 cup low fat grated cheese (I used a combination of Four Cheese Mexican blend and Pizza Cheese, both of which are low in fat)
10 eggs
salt to taste (I like Veg-Sal in this)
fresh ground black pepper to taste
1 tsp. Spike Seasoning (optional but good)

Instructions:
Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it’s very crisp, blotting as much fat as you can with paper towels. (I like to use pre-cooked bacon, crisp it in the microwave, and then blot off the fat.)

Trim off kale stems, then wash the kale and spin dry or dry with paper towels. (It doesn’t have to be completely dry but shouldn’t be dripping with water.) Stack up the kale leaves and cut in thin crosswise strips. (I used small kale leaves from my garden. If you’re using a bunch of large kale leaves you might need to cut out the center rib.)

Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it’s all wilted, about 1-2 minutes. (If you want the kale very soft in the finished dish, cook it a minute or two more. I like the kale to be slightly chewy.)

In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning (if using), and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. (It will look like you need more eggs, but trust me!)

Bake 22-25 minutes or until the casserole is set and the top is lightly browned. (Don’t worry if the center puffs up; it will settle down when the casserole cools.)

Serve hot, with a dollop of low-fat sour cream if desired. This will keep at least a week in the fridge and can be reheated in the microwave. Don’t heat more than a minute or two, or the eggs will get rubbery.

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/