Stones River Market
Murfreesboro, TN

Market News

The Market is back open this morning to the last week of October and Halloween. This is also the last week of Daylight Savings Time. Remember to set your clock back one hour next Saturday.

Items of interest this week:

Chef Jenny is taking a week vacation but will return next week.

Last week Double Star Bar Farms listed fresh ginger. Now they have a ginger plant that you can grow in your house and have fresh ginger whenever you need it.

With Botanical Harmony’s return to the Market, Tracey has added skin care product gift baskets this week.

Many of you have enjoyed the empanadas from Casa Segovia-Paz. Loraine has added another dessert empanada – sweet potato jam and chocolate.

West Wind Farms restocked their nut butters. We now have peanut, almond and cashew available.

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.

We don’t have too many weeks left where we can cook outside so this week’s recipe takes advantage of the grill and using sweet potatoes. The recipe comes from Yummly and Simply recipe and the author makes a few comments about the ingredients. Lemon juice can be substituted for lime and parsley can be substituted for cilantro in case you do not like the taste of cilantro.

Grilled Sweet Potatoes

Ingredients
2 pounds sweet potatoes
3-4 Tbsp olive oil
Kosher salt

Dressing
1/4 cup finely chopped fresh cilantro (including tender stems)(Note: parsley can be used as a substitute)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt

Method
1. Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
2. Combine all of the dressing ingredients into a small bowl.
3. Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
4. Toss the sweet potatoes in a bowl with the dressing and serve hot.

Read more: http://www.simplyrecipes.com/recipes/grilled_sweet_potatoes/