Stones River Market
Murfreesboro, TN

Market News

The Market is back open this morning. Memorial day is next weekend. Be sure to stock up for your holiday events, especially if you plan on grilling.

You will find greens and lettuce aplenty this week from all the produce farmers. You will also find spring onions and garlic.

Wild Flours returns this week. As a reminder, they are still on the Market every other week.

Rocky Glade Farm still has plenty of strawberries this week. Ferris Family Farm brings back their bamboo stakes to provide support for your plants and vegetables in the garden. Erdmann Farm brings a peony bouquet to the Market to brighten up any event. Nuance Coffee and Tea introduces three new roasts of coffee – Ethiopian Yirgacheffe, Costa Rican Tarrazu and Sumatra Lintong.

Meadow Branch Beef returns this week with their grass fed beef. Don’t forget to look at other products under Meat and Poultry from West Wind Farms and Wedge Oak Farms for your Memorial Day events.

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! Just in time for Memorial Day and while strawberries are still available. This recipe is from Yummly and thekitch.

No-Bake Strawberry Icebox Cake
serves 8 to 12

Ingredients
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Directions
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.