Stones River Market
Murfreesboro, TN

Market News

The Market is back open this morning. The hard freeze we had affected some farmers with their produce this week. Erdmann Farm had to remove the last of his products. Rocky Glade Farm will be making an assessment later this morning and should have their inventory updated after lunch. Be sure to check back then.

Flying S Farms has added a celery rice kale soup to her variety of Frozen Soups.

Wedge Oak Farm has added several products in the Duck category as well as Little Buddies Smoked Sausages this week.

West Wind Farms has added turkey sausage patties and still has several whole turkeys available.

Chef Jenny returns this week and has this message:

Get a healthy start to your New Year with snacks and seasonings from the Seeds of Success. NEW to the market this week is SOS Dill-icious Seasoning: a blend of ground sunflower seeds, dill, dehydrated onions, turmeric, sesame seeds, and a touch of sea salt. It is a flavor enhancer that is low in salt and provides the powerhouse benefits of sunflower seeds and turmeric. It is a great topping for: salad, salmon, potatoes, egg salad, tomatoes, cucumbers, winter greens, pasta, chicken, and dips.

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!

Our recipe this week comes from Chef Jenny featuring her new product – Dill-icious Seasoning.

Dill-icious Salmon (Quick-N-Easy!)

1 tbsp vinegar
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 – 3 tsp Dijon mustard
1 tbsp Dill-icous Seasoning
1/4 cup olive oil, plus more for the baking dish
4 oz salmon fillets, skin removed *Wild pacific salmon (without dye) is healthiest.

1. Preheat oven to 400 degrees.
2. Combine the vinegar, Worcestershire sauce, lemon juice, Dijon mustard, Dill-icious Seasoning, and olive oil.
3. Line a 9? × 13? baking dish with foil for easy clean up. Brush the bottom with oil. Spread a spoonful of Worcestershire sauce mixture on presentation side of each salmon fillet. Place it on the foil with presentation side face down. Spoon about half of the sauce over the salmon. Bake for 5 – 8 minutes. (Thinner salmon fillets require a shorter amount of time.)
4. Turn salmon fillets over and spoon the other half of the sauce on top. Bake another 5 – 8 minutes, or until the salmon flakes with a fork but still is moist. Baking time depends on the thickness of the fillets.
5. When serving, turn presentation side up, and sprinkle with more Dill-icious Seasoning.

Servings: 4
Oven Temperature: 400°F
Tips

• The salmon can be grilled over a medium heat. Place in an oiled foil pan. Grill for 6 – 8 minutes with half of the sauce. Turn the salmon over and add the other half of the sauce. Grill another 6 – 8 minutes, or until it flakes with a fork but still is moist.
• Serve with broccoli or peas.
• Vegetarian Option: Eliminate the salmon and Worcestershire sauce. Saute onions in olive oil. Add frozen peas. In a bowl, whisk together the vinegar, lemon juice, Dijon mustard, dill, salt, pepper, and oil. Combine this mixture in with the peas, onions, and cooked penne pasta. Sprinkle with SOS Dill-icious Seasoning.