Stones River Market
Murfreesboro, TN

Market News

Welcome to 2016. We are back with another week of locally grown and made products. Chef Jenny returns with her artisan seasonings. Rainbow Hill Farm is back with lettuce, greens, turnips, sweet potatoes and winter squash. Rocky Glade Farm has updated their inventory with plenty of radishes, hakurei turnips, kale, choi, parsley and radicchio. Wedge Oak Farm has updated their inventory of beef.

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!

Winter weather is back and a perfect time for soup. Here is a recipe I found that uses kale and Italian sausage. It comes from Tammilee Tips.

CROCK POT ITALIAN SAUSAGE WEDDING SOUP RECIPE

INGREDIENTS

1 tbsp olive oil
1 lb ground Italian Sausage
1 red onion, diced
2 carrots, sliced
6 cups chicken stock/broth
4 packed cups kale, chopped
1 tsp lemon juice
2 tsp minced garlic
1 bay leaf
¼ tsp crushed red pepper flakes
½ cup small pasta
salt and pepper to taste

INSTRUCTIONS

1. Place olive oil in a skillet over medium heat, add in ground sausage and cook until browned. Drain off excess fat, return to heat and add in onions and carrots, cook until onions sweat
2. Transfer meat and veggies to the crock pot. Add in chicken broth, kale, lemon juice, garlic, bay leaf, crushed red peppers and stir to combine
3. Cook on low for 5 hours, add in pasta and cook for 1 additional hour
4. Season to taste with salt and pepper, serve with Parmesan cheese sprinkled on top