Stones River Market
Murfreesboro, TN

Market News

It’s Memorial Day weekend and we honor those who have given their lives in service to our Nation. As we pay tribute to the brave men and women who died for our freedom, we also honor those who are defending our liberties around the world today.

Alfresco Pasta returns this week after a short break.

Botanical Harmony is back with her skin care products.

More produce keeps getting added to the Market. Erdmann Farm has brought arugula back to the Market. Frontier Family Farm has early tomatoes this week. Rocky Glade Farm, Flying S Farms and others bring several varieties of lettuce and greens. In addition to his artisan breads, Double Star Bar Farms has added tatsoi, an Asian green,to the Market.

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 comes from an email I received this week from Food 52.com and uses many products you can find on the Market. RunawaySpoon from Memphis is the author.

Makes 6 skewers

Garlic Scape Satay

• 1 bunch garlic scapes (about 6 scapes)
• 1/2 inch piece fresh ginger, peeled
• Juice of one lime
• Handful of cilantro leaves
• 10 mint leaves
• A few Thai basil leaves (optional)
• 1/4 cup soy sauce
• 3 tablespoons sesame oil
• 1 pound beef round, cut into evenly sized pieces

Make scape skewers by cutting the woody ends off of six scapes. Cut the ends into sharp points. Set aside. Cut three of the scape top pieces (about 8 inches) and the ginger into small pieces and drop in a blender. Add the lime juice, cilantro, mint and basil leaves and the soy sauce. Blend until a paste forms – the scapes are woody, so this takes a little work and scraping down of the sides of the blender. With the blender running, drizzle in the sesame oil and blend until smooth. Pour the marinade into a ziptop bag and add the beef cubes. Seal the bag and shake everything around to coat the beef. Refrigerate for several hours, turning once or twice. When ready to cook, heat the grill or a grill pan to high heat. Thread the beef onto the scape skewers. If needed, you can cut a small slit in each beef chunk to slide the skewer through. Grill the skewers until the beef is cooked through, about 10 minutes

Garlic Scape Satay Sauce

• 3 eight-inch pieces garlic scapes
• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 3 garlic cloves, minced
• 1/4 cup fresh chopped cilantro

Cut the scapes into small pieces and place in a blender. Add the remaining ingredients and blend until smooth. Serve with Garlic Scape Beef Satay Skewers