Stones River Market
Murfreesboro, TN

Market News

Welcome to Thanksgiving Week. There is a wide variety of products available the gatherings you may be attending this week.

Last week, Double Star Bar Farms introduced Crystallized Ginger to the Market and many of you took advantage of the opportunity to try it. There is still some available this week. He also has all natural artisan breads listed.

Erdmann Farm and White City Produce have an abundance of turnips this week and I will share some recipes later in this newsletter.

Ms. Rosie’s added pecan pies in time for the holidays.

West Wind Farms Thanksgiving turkeys will be delivered this week. However, you can still reserve turkeys from West Wind Farms in time for the holiday. The deposit and balance will be paid for at time of pick up.

Notes from the other producers:

Cedar Thicket Farm has their Christmas Vanilla Extract back on the market ready for a simple, home-crafted Christmas gift for teachers or office staff. Also, there is a fresh batch ready for all your Holiday baking along with Very Vanilla Sugar. Bay leaves too are essential this time of year for those hearty soups!

Rocky Glade Farm has added a new product under Brussels sprouts. Julie gives us an explanation:

We are offering flower sprouts and Brussels sprouts this week. Flower sprouts are a cross between kale and Brussels sprouts, are lighter than Brussels sprouts but with good mild (not bitter) sprout flavor. You cook them more like kale instead of Brussels sprouts and they come in a variety of colors which makes the plate fun!

We also have bushels and half bushels of sweet potatoes at reduced prices this week for Thanksgiving.

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 recipes this week utilize the root vegetables and potatoes available on the Market this week. They come from Allrecipes.com Here is a link that shows many of their turnip recipes – http://allrecipes.com/recipes/fruits-and-vegetables/vegetables/turnip/

Sweet Potato Soup

“Sweet potatoes, white potatoes and a turnip are cooked in a mixture chicken broth and heavy cream seasoned with brown sugar and nutmeg in this pureed soup.”

INGREDIENTS:
2 sweet potatoes
2 white potatoes
1 turnip
1/2 cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons ground nutmeg
2 tablespoons margarine (butter, a better ingredient??)
salt to taste
ground black pepper to taste

DIRECTIONS:
1. Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
2. Place vegetables and liquid into a food processor. Puree.
3. Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Nana’s Mashed Turnip

“Mashed potatoes with turnip! What a delicious idea!”

INGREDIENTS:
1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
1/4 cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
3/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
3. Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
4. Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.