Stones River Market
Murfreesboro, TN

Market News

It is hard to believe we have come to the end of April. More products keep appearing from our vendors each week. Strawberries from Rocky Glade Farm have been ripening in an unpredictable manner so will be available again at pick up on a first come, first serve basis.

Flying S Farms has restocked there popular 7 Grain Sourdough bread.

Botanical Harmony Farm has restocked many of her items. Here is a condensed message from Tracey:

Botanical Harmony Farm is prepping for another great market season and have many items restocked!

Several new items listed this week include:
Goat milk foaming liquid soap, simple organic ingredients, essential oils and our recipe. never a base! Right now we have Lavender, Orange Vanilla or Patchouli Cedar Mint but as we build stock of this wonderful hand and body soap, many choices will be available.

Thank you all for your continued support of our family business. We strive to include local ingredients such as our organically grown or wildcrafted plants, coffee from local roasters for soap and scrubs, grains and other supplies from small businesses!

All natural… always. Minimal packaging that includes reusable or recyclable tins, jars and bottles, ingredients that are fresh, delicate oils are kept under refrigeration to maintain quality and a whole ton of love and passion.

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 was shared to be my a customer, Mary Ellen Sloane and uses products you will find on the Market. The recipe comes from DamnDelicious.net

Chicken with Sun-Dried Tomato Cream Sauce
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings

Ingredients

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, chiffonade

Instructions

1. Preheat oven to 400 degrees F.
2. Season chicken thighs with salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
7. Serve immediately, garnished with basil, if desired.

Notes

Adapted from Closet Cooking