Stones River Market
Murfreesboro, TN

Market News

Happy Groundhog Day and Superbowl Sunday. News reports from Punxsutawney, PA is the groundhog saw his shadow so we will have six more weeks of winter. If these weeks are anything like we had in January, it will be a long, cold winter.

Remember the fresh berries we had this past summer? Double Star Bar Farms has taken those and made blackberry syrup that is perfect for pancakes and ice cream.

A note from Sean with Nuance Coffee & Tea:

Nuance Coffee & Tea will be changing the size of our coffee packaging, from the current 12 oz. bag, back to a full 1 lb. bag. We went to a 12 oz. bag, in 2008, to keep in line with industry standards, and remain competitive, during the drastic rise of specialty grade coffee prices, at that time. With green coffee prices coming back down we have decided to return to the full 1 lb. bag. What does this mean for our customers? It means that your price, per pound of coffee, is now less. Previously, you were paying the equivalent of $14.67 / lb. of coffee in the 12 oz. bag. Now, the new price, for a full 1lb. bag, will be $12.95. This is a savings of almost 12% or about $1.70 / lb. Our new packaging will still be made of eco-friendly, biodegradable, materials as were our previous bags. We hope that you will be pleased with the new packaging and pricing. As always, we are glad to be able to serve you the finest fresh-roasted coffees and loose leaf teas available. Cheers!

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

Stay warm and safe

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 is a simple recipe from Yummly.com with many products available on the Market.

Spinach and Sausage Soup

1 tablespoon olive oil
1 medium yellow onion, chopped
3 carrots, peeled and sliced
2 stalks of celery, sliced
1 pound red potatoes, cut into bite size pieces
5 – 6 cups chicken stock (homemade, or low-sodium broth)
1/2 cup pearl barley
1 pound mild Italian sausage
1 large bunch of spinach, thick stems removed, roughly chopped (about 4 cups, packed)
salt, to taste
herbs or seasonings of your choice

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook, stirring occasionally, for 8-10 minutes or until onions are softened. Add potatoes, 5 cups of stock, and barley. Turn up heat, bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes or until barley is tender. Meanwhile, squeeze sausage from its casings, crumble and brown it in a skillet. Drain fat and set the sausage aside. When barley is tender, add spinach and sausage to the soup and fresh herbs if you are using them. Add more stock if necessary or desired, bring soup back up to a simmer and let cook for another 15 minutes. Season to taste with salt and pepper. Serves six.