Stones River Market
Murfreesboro, TN

Market News

The Market is back open this morning and you can sure tell Fall has arrived. There are an abundance of all kinds of greens from arugula, to kale to mustard to turnip and lots more. You will also finds a wide of variety of winter squashes too.

Botanical Harmony returns to the Market with some of her natural skin care products.

Chef Jenny brings a new spice to us. Cinna-Spice is a spice mix that adds a lot of flavor, without using a lot of sugar. It is a blend of ground sunflower seeds, cinnamon, cocoa, pure cane sugar, and flax that can be used with breakfast or anything sweet. It comes in an attractive glass spice jar.

Enjoy it with Oatmeal, Bananas, Peanut Butter or Toast, Smoothies, Coffee, Yogurt & Cherries, Baked Apples, Pancakes, Waffles, & French Toast.

Nuance Coffee & Tea has added another new coffee, this week, from Cameroon. It has notes of: Cherry cola, butterscotch, plum, sweet, long finish. Light roasted and sure to please! Don’t forget about the Cascara (coffee cherry tea) that was added last week too. It has notes of: Baked apple, dark rum, mulling spice, brown sugar and raisin. Perfect on a cool Autumn day. Enjoy!

New this week from Rocky Glade Farm are table gold acorn squash, green acorn, orange Kabocha and sweet dumpling winter squashes. This will probably be the last week for ginger too. It can be refrigerated and used fresh or you can freeze it for long term storage.

It’s mid-October and Thanksgiving is fast approaching. Be sure to reserve your holiday turkey from Wedge Oak Farm and West wind Farm.

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 today uses butternut squash and lacinato kale which there is plenty on the Market. It was recommended to me from the Yummly.com website.

Roasted Butternut Squash with Kale and Almond Pecan Parmesan

Yield: 4 servings (as a side)

Ingredients:
2-2.5 pound butternut squash
2 lg. cloves garlic, minced
2-3 tbsp finely chopped fresh parsley
1/2 tbsp extra virgin olive oil
1/2 tsp fine grain sea salt
1 cup de-stemmed and roughly chopped Lacinato kale

Almond Pecan Parmesan “cheese”:
1/4 cup almonds*
1/4 cup pecans
1 tbsp nutritional yeast
1/8th tsp fine grain sea salt
1 tsp extra virgin olive oil

1. Preheat oven to 400F and lightly grease a casserole dish with oil.
2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.
6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!