Stones River Market
Murfreesboro, TN

Market News

The Market is back open this morning. The Super Bowl is next Sunday so be sure to stock up on items to accompany your parties. Desserts and cakes from Flying S Farms, Healthy Harvest Breads, Ms. Rosies and Ridiculous Chocolate are available. You will also find a party pack of empanadas from Casa Segovia-Paz.

We welcome back The Blue Porch, returning with their cold salads, cheese spreads and hot sauces.

Botanical Harmony introduces natural deodorant to the Market. She has for difference sctents – Unscented, Citrus, Orange Patchouli and Lavender.

Chef Jenny is back this week and will be on the Market every other week. A note from Jenny:

Are your “not-so-fresh” winter foods getting boring? Add nutrients and transform bland into grand with Seeds of Success Seasonings. Add freshness to your chicken, fish, potatoes, winter greens and all veggies with the NEW Dill-icious Seasoning. It’s easy, no cooking required, just sprinkle on your food!

Linda with Dogwood Valley Greenhouse sends this message:

Dogwood Valley Greenhouse has added several nice houseplants to the listings. Available now are needlepoint ivy, cape primrose, wandering jew, and two colors of spider plant, all in 10" hanging baskets. We also have several very nice succulent planters and herb collection baskets for your table or windowsill. Panda plants and aloe vera plants would also be good additions to your winter indoor garden. All these need to stay inside until our frost-free date near the end of April, then will be happy to spend the summer on porch or patio.

We are also making decisions about spring offerings of flowering hanging baskets, vegetable plants in gallon pots, and 6 packs of bedding plants. If there is something special you would be interested in, please let us know by e-mail to tnhomeschooler@yahoo.com.

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!

The recipe this week came to me in one of the emails I get about food and uses products you can find on the Market It comes to us from Little Leopard Book. I plan on trying it this week.

Slow Cooked Beef Ragu

Ingredients

• 1 large onion (sliced)
• 4 garlic cloves
• 2 tbsp fresh rosemary (chopped)
• 2 lb beef chuck roast
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 cups beef broth
• ¼ cup red wine
• 1 can (6 oz) tomato paste
• 1 can (15 oz) diced tomatoes
• 12 ounces pappardelle pasta or polenta
• ½ cup Parmesan cheese (grated)

Instructions

1. Add the onion and garlic cloves to the bottom of a slow cooker set to high.
2. Sprinkle the fresh rosemary over the top.
3. Season the beef with the salt and pepper, then add to the slow cooker.
4. In a medium bowl, combine the beef broth, red wine and tomato paste.
5. Pour the mixture over the beef.
6. Add the can of diced tomatoes to the crock pot.
7. Cook on high for 6­8 hours.
8. Reach a fork into the crock pot and the beef pulls right apart.
9. Serve it on top of creamy polenta or tossed with papparadelle pasta.
10. Use a ladle to pour the sauce from the crock pot over the beef and polenta or pasta.
11. Top with fresh grated parmesan cheese.