Stones River Market
Murfreesboro, TN

Market News

The Market is back open and here is the latest news. Casa Segovia-Paz, Carol’s Vibration Cooking, and Erdmann Farm are taking a vacation this week. They will return next week with a full inventory of items.

Brussels Sprouts from Rocky Glade Farm return this week. There is nothing like fresh Brussels sprouts added to your dinner table.

We only have a few weeks left of apples from Rainbow Hill Farm. Making their appearance today are Pink Lady. Pink Lady apples have a crunchy texture and a tart taste with a sweet finish.

The holidays are fast approaching. I will publish this schedule again but make your plans accordingly.

• Those who ordered Wedge Oak Farm turkeys will pick them up on Wednesday, November 19.
• Those who ordered West Wind Farms turkeys will pick them up on Wednesday, November 26
• No deliveries to Nashville customers on Thursday, November 27.
• In the past, we have closed Christmas week but this year will be a little different. Pick up for that week only will be moved to Tuesday, December 23 at the regularly scheduled time.

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 featuring winter squashes and her SOS seasoning.

Butternut SOS Soup

1 butternut squash, peeled, and cut into 1-inch cubes
1 onion, chopped
4 cloves garlic, chopped
2 tbsp butter
6 cups vegetable or chicken stock (or more if needed)
1/2 – 1 tbsp Seeds of Success Original Seasoning or curry powder
1/4 tsp fresh grated ginger or ginger powder
salt and freshly ground black pepper, to taste
oil, for drizzling on foil lined tray

1. Preheat oven.

2. Roast squash in the oven on an oiled tray. Bake for 35-40 minutes or until tender.

3. Sauté onions, garlic, SOS Original Seasoning, and ginger in butter over medium-low. Cook until translucent.

4. Remove squash from the oven.

5. Put squash, onions, and stock in a blender or food processor. Blend until smooth. Heat, eat, and enjoy.

Servings: 4
Oven Temperature: 400°F

Tips:
For a creamier soup, add a 1/4 cup of milk.
Vegetarian Protein: add roasted pumpkin seeds.
Non-Vegetarian Protein: add shredded chicken.
Serve with a dark leafy green.

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