Stones River Market
Murfreesboro, TN

Market News

Welcome to June. School is now out and vacations are coming. Other area farmers markets are open. We continue too and are always looking to add vendors so that you can enjoy local foods all season long.

Garlic scapes are plentiful this week from Kelly Creek Farm and Ferris Family Farm. This week’s recipe features the scapes.

A market favorite – carrots – are brought back by Rocky Glade Farm. Cabbage and broccoli return from White City Produce and Greenhouse.

Enjoy spring onions from Cedar Thicket Farm and Rainbow Hill Farm. You will also find lots of lettuce and greens from many of our farmers.

Meadow Branch Beef will be on vacation this month.

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.

Garlic scapes are an unusual product. This recipe features those as well as sugar snap peas. I would suspect snow peas might make a good substitute.

Pasta with garlic scape pesto and fresh peas

Ingredients:

1 cup finely chopped garlic scapes (or 2/3 cup finely chopped chives, plus 2 to 3 cloves of finely chopped garlic)
1/3 cup olive oil
1/3 cup roasted hazelnuts
kosher salt and freshly ground black pepper to taste
½ pound snap peas
1 cup peas
4 tablespoons finely grated parmesan
¼ cup mint leaves
1 pound spaghetti

Directions:

Make the pesto: puree the garlic scapes, hazelnuts, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped. With the motor running, slowly add the oil. Season the pesto with additional salt and pepper to taste.

In a large pot of heavily salted boiling water, cook the spaghetti until al dente adding the snap peas and peas during the last minute of cooking. Reserve 1 cup of the pasta cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. To serve sprinkle with the parmesan and mint leaves.