Stones River Market
Murfreesboro, TN

Market News

Welcome back to another week of locally grown and made products. Did all of you get the frost this morning like we did at the farm? I will update my inventory later this morning after inspecting the fields for damage. Flying S Farms received a pretty heavy frost as well as evidenced by the picture Catherine sent me.

Other news sent from our vendors:

Dogwood Valley Greenhouse has some beautiful fall-flowering anemone and aster plants just budding up nicely. Several varieties of the ferns, lots of herbs, colorful coral bells, and the gauras are beautiful in the fall. Now is the ideal time to plant perennials: cooler evening temperatures (and daytime too!) will develop good strong root systems for good winter survival and spring bloom. Build up your perennial garden now!

Nuance Coffee & Tea has added a new coffee and a new fruit (tea) this week. The coffee is from East Timor and has notes of cocoa, Granny Smith apple, and hops with balanced acidity. The fruit (tea), called Cascara, is very unique and made from the outer husk of coffee beans known as the Coffee Cherry. It has notes of baked apple, dark rum, mulling spice, brown sugar and raisin. Perfect for Autumn. Enjoy!

Rocky Glade Farm has fresh baby ginger. From Julie – "_This is our first year to grow that, but looks interesting! I have put a good description I think, but you can store in refrigerator for a few weeks, but for long term you can candy it, make it into syrup, or freeze it and grate or cut off what is needed and return unused portion to the freezer.

Ginger is great for making fresh ginger cookies, cakes, adding to tea and smoothies, or adding to stir fries and cooked greens dishes like kale.

We also have Covington Sweet potatoes a nice orange skin/orange flesh sweet potato that are good baking size.

Red Gold potatoes are also new for us this week. they are medium in size and suitable for all potato cooking purposes especially roasting._"

White City Produce and Greenhouse has added her mums to the Market.

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.

With sweet potatoes finally appearing on the Market, our recipe today comes from Chef Jenny

Shake & Bake Sweet Potatoes

16 oz sweet potatoes, sliced in half (lengthwise), then cut in lengthwise wedges, like large steak fries (Cut in half if they are very long potatoes.)
2 tbsp olive oil, plus a bit more for the baking sheet
1 tbsp paprika, or more to your taste
salt and pepper, to taste
2 bags of Seeds of Success

Procedure
1. Preheat oven to 425 degrees.
2. Put the potatoes in a bowl. Pour the olive oil on top of the potatoes. Shake the bowl to coat the sweet potatoes.
3. Place the potatoes, skins down, on a lightly oiled baking sheet.
4. Sprinkle paprika, salt, and pepper on the potatoes.
5. Bake and check after 15 minutes for tenderness. They may need 5 more minutes, depending on the thickness.
6. If you want the sweet potatoes crispy, broil them for 3 – 4 minutes. Set a timer, so they do not burn.
7. Top the sweet potatoes with Seeds of Success: Pumpkin Spice flavor or Sweet & Salty.

Recipe Tips
1. You can dip these sweet potatoes in a mixture of Ranch dressing and chipotle Tabasco seasoning.
2. You can enjoy these potatoes for lunch with a kale salad or a sandwich.
3. You can serve Shake & Bake Sweet Potatoes hot or at room temperature.

Source
Author: JENuineHealth by Jenny Drake
Web Page: http://www.jenuinehealth.com
Copyright: Copyright © 2013 JENuineHealth