Stones River Market
Murfreesboro, TN

Market News

Welcome to another week at the Market. Are you enjoying this first taste of fall weather this weekend? Some products have been added to the Market this week representative of Fall – winter squashes and turnip greens.

CASA Segovia-Paz is off this week and will return soon. Chef Jenny and JENuine Health is back with her seeds. Rainbow Hill Farm brings back his large cabbage heads to the Market. Just in time for Fall, Flying S Farms lists her pumpkin-cranberry bread and Healthy Harvest Breads adds sweet pumpkin bread. West Wind Farms is also taking reservations for their fresh Thanksgiving turkeys. This year, they have four different sizes.

A note from Chef Jenny:

Snack “healthy” with this Fall Snack Special from the Seeds of Success. This high protein snack satisfies cravings for salty and sweet. Snack Special Includes: Fall Pheasant Mix (seeds, pecans, cranberries, and pumpkin spices), Sweet & Salty Seagulls (seeds, honey, kelp and sea salt), and Cuckoo Cocoa Banana (seeds, banana chips, cocoa, and spices). All natural ingredients

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.

Our recipe this week comes from Chef Jenny with JENuine Health using several items found on the Market.

Savory Apple & Cheddar Pizza
Quick-N-Easy! *Kid-Friendly! I was introduced to this recipe in culinary school. The combination of ingredients did not appeal to me at all. However, when I tasted it, I was pleasantly surprised how all of the flavors came together.

Ingredients
4 pizza crusts, individual crusts (I used Mama Mary’s Thin and Crispy.) *You can also use pitas.
3 tbsp olive oil
3 cups mushrooms, baby bella or shitake, sliced
1/2 cup onion, chopped 2 green apples, sliced thin
1/4 tsp salt
2 tbsp rosemary, fresh and chopped (or 2 tsp dried), plus 4 sprigs for garnish (optional)
2 cups sharp cheddar cheese, grated
2 pkgs. Sweet & Salty, Seeds of Success

Procedure
1. Preheat the oven to 425 degrees.
2. For a crispy crust, bake the pizza crust on a cookie sheet for 5 minutes before adding all the toppings.
3. Meanwhile, heat oil in a skillet to medium heat. Add the mushrooms and onions and saute for 3 minutes.
4. Reduce the heat to medium-low. Add apples, salt, and rosemary. Stir to combine. Cook for 4 – 5 minutes, or until apples are slightly tender.
5. Remove the pizza crusts from the oven. Divide the apple mixture between all 4 crusts. Top each pizza with cheddar cheese and pecans.
6. Bake for 10 minutes, or until the cheese reaches desired consistency.
7. (Optional) Garnish each pizza with a sprig of rosemary.

Recipe Tips
1. You can also try this pizza with pears, Parmesan cheese, and walnuts. Omit the apples, cheddar, and pecans and follow the same recipe.
2. Serve with a cup of broccoli soup or a Caesar salad.

• Non-Vegetarian Option: I would not recommend adding any meat to this pizza. If meat is desired, enjoy your favorite lean meat on the side.

Source
Author: JENuine Health By Jenny Drake
Web Page: http://www.JENuineHealth.com
Copyright: Copyright © 2013 JENuineHealth