The Weblog

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



 
View the Complete Weblog

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 with some new and interesting items. Mother’s Day is next week so be sure to stock up on items needed for celebrating our Mothers.

Wild Flours are back this week with loaves of bread and milled grains. As a reminder, they will be on the Market every other week so you may need to stock up on their items if you want them. Their bread freezes well.

Wedge Oak Farm has listed a first for the Market. They have whole and half duck and this week’s recipe will feature these.

Nut Butters (almond, cashew and peanut) from West Wind Farms has been re-stocked this week.

More and more plants for your vegetable have been added by Rainbow Hill Farm and White City Produce and Greenhouse. Some items include cucumber, eggplant and peppers.

Here is a message from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse wishes to thank all our customers for clearing out all our red & pink azaleas. We still have a few white ones left. These have a very long blooming season and will look amazing with their large luminous flowers in your woodland garden or under high trees. The spring perennials are still in full bloom, and the early summer ones are nicely budded. These will all really liven up your garden.

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! This recipe is featuring a new product from Wedge Oak Farm and comes from Yummly and allrecipes.com.

Roast Duck

INGREDIENTS:
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
1/2 cup melted butter

DIRECTIONS:
1. Preheat oven to 375 degrees F.
2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

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/