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Time to Order Local Food - RJ Retires


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Welcome to November. Did you remember to “Fall” back overnight? The Market is back open with plenty of locally grown and made products.

I want to thank RJ with Rock Hill Road Farm for being a part of the Market for so long. RJ has retired from selling eggs to pursue other hobbies she enjoys. Many people will miss her since she has been a fixture with us and those who shopped at the Market on the Square. With RJ’s retirement, a flock of chickens got on a bus and moved to Woodbury. Her chicks are now being raised by Flying S Farms. Ben and Catherine will now be selling eggs. Visit Catherine’s Facebook page to see how the chickens are being raised.

Chef Jenny has returned to the Market this week with SOS snack mixes, SOS Original Seasoning, and SOS Cinna-Spice.

Pumpkin, Cranberry & Pecan Special (3 – 2 oz bags for $8.00) This snack mix is a combination of toasted seeds, pecans, and cranberries that have been flavored with pumpkin spices and a little bit of honey. Enjoy this healthy treat with yogurt, granola, oatmeal or as a satisfying snack on its own.

Rocky Glade Farm is just about out of honey. Get yours this week. They also have half and full bushels of their Carolina Ruby Sweet Potatoes as well as bulb fennel and kohlrabi.

Thanksgiving is fast approaching. There is still time to reserve your holiday turkey from Wedge Oak Farm or West Wind Farms.

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.

The recipe was recommended from Yummly website and uses a winter squash variety we have on the Market. The other varieties will probably also work.

Roasted Squash with Sage Bread Crumbs

Sage, a member of the mint family, livens up any dish. But remember, too much sage will make food taste bitter or medicinal. This holds truer for dried sage, which tends to sit in the spice rack for years, growing even mustier.

3–5 lb. kabocha squash
6 tbsp. butter
Sea salt and freshly ground pepper
2 cups fresh bread crumbs
2 tbsp. fresh sage, chopped

1.Preheat oven to 400°. Halve the kabocha squash crosswise, and scoop out and discard seeds. Rub each half with 2 tbsp. softened butter, season to taste with salt and freshly ground black pepper, and put on a baking sheet, cut side up. Cover with foil and roast until tender, about 1 hour.

2. Meanwhile, combine bread crumbs, 4 tbsp. melted butter, sage, and salt and pepper to taste in a bowl.

3. Uncover squash, divide mixture between halves, and bake until golden, 15–20 minutes more. Garnish with fresh sage sprigs.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/