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Time to Order Local Food


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Once again, I am on the road. Greetings from San Francisco. I am here for a little relaxation and some work. Trying to adjust to the time change has been a challenge.

We have a couple of producers return this week and several others taking a vacation. Rocky Glade Farm returns with spinach and mixed head lettuce. Ridiculous Chocolate also returns and has restocked his cayenne pepper and peanut butter varieties of chocolate.

Carol’s Vibration Cooking, Meadow Branch Beef, and Wild Flours are taking vacations from the Market. Watch for their return.

I want to thank Chef Jenny for her cooking demonstration last week. She provided two very tasty samples at pick up. This may become a regular event for Market night.

Here is a message from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse is listing the last of the daffodil bouquets this week. As I’m writing this on Saturday, we still have some nice blooms, but who knows whether they will last till market day? I appreciate your orders, but want you to be aware that I may have to remove these from your order. The half-price hanging baskets are now gone. I will have this season’s beautiful hanging baskets, including some new types, available in about a month, in time to put out on your porch or patio after last frost. Just about all the perennial plants are now available, young, vigorously growing plants that have not yet reached full blooming size – just right to brighten up your garden this spring.The flowering almond bushes are beginning to bloom. At 4-5 feet mature height, these beautiful bloomers would be a great addition to the midground or background of your landscape.

From West Wind Farms this week:

Easter is April 20. Start planning now for your Easter dinner!

You will find our spiral-sliced hickory smoked ham is easy to serve. We also have a couple other fully cooked smoed hams available. For an intimate family supper or a large dinner party, you will find just the ham for a special Easter meal!

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!

A recipe will return next week.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is in the News and a Cooking Demo This Week


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Welcome back to another week of locally grown and made products. Did you see the article about the local food in today’s edition of the Daily News Journal. The Market was mentioned. Be sure to share with you friends.

When you come for pick up this week, we will be having a cooking demonstration and food tasting opportunity. Chef Jenny with One Healthy Chef will be providing us with samples of foods cooked from the Market. More details will be provided on the Market’s Facebook page.

Are you starting a garden this spring? Now is the time to get started. White City Produce and Greenhouse has broccoli, cabbage and cauliflower plants for you to get a head start.

Bamboo stakes return from Ferris Family Farm. They can be used for staking your tomatoes, peppers and other plants.

West Wind Farms has re-stocked many of their specialty meats and sausages, including beef jerky. Almond butter has also be added.

Here is a message from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse has made several types of perennial plants available for early purchase. These are fine to set into the garden now. Please be aware that, while they are vigorously growing, they have been in dormancy and have not yet reached full size for this growing season. Give them plenty of room when you set them into the garden. This finicky weather has made it hard to know what will happen, but I’m guessing that this will be the last week for the Daffodil Bouquets. Get yours now, or buy one for a friend! Nothing says “Spring!” like a fresh daffodil bouquet.

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! Here is a simple recipe using Market produce that I found courtesy of Yummly and Kalyn’s Kitchen. It calls for ground beef, lettuce and tomatoes. You can use store bought Tzatziki or a homemade recipe found here.

Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes

(Makes 6-7 lettuce wraps; recipe for the meatballs adapted from the Gyro Meat recipe from The Spice House.)

Ingredients:
1 lb. extra lean ground beef (I used beef with 7% fat)
1/2 onion, finely chopped in food processor
1 T Greek seasoning (I used The Spice House Greektown Billygoat Seasoning, see note after recipe.)
1/2 tsp. ground cumin
1/2 tsp. garlic powder
olive oil, for brushing grill pan
1 large head iceberg lettuce
Tzatziki sauce, about 3/4 cup (I love homemade Tzatziki, but you can use purchased Tzatziki as well.)
3/4 cup chopped cherry tomatoes

Instructions:
Coarsely chop the onion; then put it in the food processor and pulse until onion is finely chopped. Add the Greek seasoning, cumin, and garlic powder and pulse a few more times until the seasonings are well blended with the onion. (You can also do this by hand, but it’s easier in the food processor.)

Put the ground beef into a bowl, add the onion-spice mixture, and use your clean hands to mix the spices into the meat. Then use a tablespoon-sized measuring spoon to scoop out the meat and form into meatballs. (I got 20 meatballs.)

Brush a stove-top grill pan or frying pan with olive oil, then heat the pan over medium high heat and cook the meatballs, turning often, until they are well browned and completely cooked through (about 10-12 minutes.)

Cut out the core of the lettuce and cut the lettuce head into two halves, then break the leaves apart, making each lettuce cup out of two leaves. Put three meatballs into each lettuce cup, top with Tzatziki sauce, and sprinkle over chopped tomatoes.

The Gyro meatballs were great after they had been in the fridge overnight. I wouldn’t recommend microwaving them; I just heated them in a mini-frying pan on the stove.

Greek Seasoning Note: The Spice House Greektown Billygoat Seasoning contains “coarse flake salt, granulated garlic powder, Tellicherry black pepper, onion powder, Greek fancy oregano and powdered lemon peel.” I particularly love this blend, but I think most brands of Greek seasoning have similar ingredients.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Time to Order Local Food - Spring Forward


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Did you remember to set your clocks forward this morning? This signifies the unofficial beginning of Spring. We are seeing some of those signs on the Market too with the addition of products from Ferris Family Farm and Rocky Glade Farm.

Carol’s Vibration Cooking returns from a week vacation and has added a natural sunscreen bar. Meadow Branch Beef has also returned with his grass fed beef.

Several producers are taking a Spring Break this week. They are Hidden Blessings and Ridiculous Chocolate. They will be returning soon.

Here is a message from Linda with Dogwood Valley Greenhouse:

They are HERE! The long-awaited, much-anticipated daffodils began to bloom this week at Dogwood Valley Greenhouse! I can’t tell you how many times I hung over those fat buds, searching for the first yellow petals to emerge. And I can’t tell you how many times I prayed and watched as the temperature dropped and ice coated those same buds. Apparently the ice jacket protected them, because they are all fine, and ready to brighten your desk or table. They will only be available for 2-3 weeks, so get yours soon!

Check out our beautiful succulent planters. Smaller planters include 4 or 5 assorted succulents, and larger ones include 6 assorted plants. They will tolerate our dry home conditions and lower light levels with enthusiasm till May, then would love to be on a shady porch all summer. Get yours soon; only one of each of these custom planters is available.

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! Here is a simple recipe using Market produce that I found courtesy of Yummly and Williams-Sonoma. It calls for Savoy Cabbage but I see no reason why other varieties would not work.

Savoy Cabbage and Turnips

Ingredients:
2 Tbs. unsalted butter
1 turnip, peeled and cut into 1/4-inch cubes
1 carrot, peeled and cut into 1/4-inch cubes
1 head savoy cabbage, about 2 lb., quartered,
cored and sliced crosswise into strips 1/4
inch wide
3/4 cup low-sodium chicken stock
Coarse salt and freshly ground pepper, to taste
1 Tbs. chopped fresh flat-leaf parsley

Directions:
In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes.

Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is Back Open


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Greetings from Dallas. I am out west visiting my grandchildren and attending a conference about growing flowers. I plan on adding a couple new varieties to the farm this year and want to learn more tricks to the trade. Even though we enjoyed temperatures in the 80’s yesterday, we are getting ready to experience the same winter weather as back home. It is supposed to go down to the teens tonight with a slight chance of freezing precipitation.

Due to my travels, Meadow Branch Beef and Carol’s Vibration Cooking will be taking a vacation. They will return next week with many of their awesome products.

Flying S Farms has introduced some cream scones to the Market. Flavors are Apricot – Milk Chocolate and Blueberry.

Be sure to browse the other categories to see what the other farmers and producers have to offer.

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!

A recipe will return next week when I get back home.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is Back Open - Notes from Farmers and Producers


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Have you been able to get outside this weekend and enjoy the warm weather? The Market is back open and we are starting to see some signs of spring with more produce available. Rocky Glade Farm returns with bags of spinach. Farmer Brown has a couple different varieties of lettuce listed this week with more coming soon.

Carol’s Vibration has added a bug repellent lotion bar to protect you against insects this year.

Sean with Nuance Coffee & Tea is running a special this week and has a note for you:

Nuance Coffee & Tea is having a closeout sale on their single serve French Presses. These are normally $15.00 each, but this week only they are marked down to just $10.00. Retail on these is normally $20.00 to $25.00. Get one for yourself, a relative, co-worker, as a birthday gift, Anniversary, or for someone next Christmas. Quantities are limited and the will go quickly at this extremely low price. Just look under the “coffee and tea” section and click on “brewing accessories”. Don’t miss out on this incredible deal because when they are gone we will not be getting any more. Have a great week!

West Wind Farms has introduced a couple new products – Chicken Sage Sausage patties and smoked chicken drumsticks. They are also running a 50% sale on chicken backs.

Wedge Oak Farm has added boneless, skinless chicken breasts.

Finally, RJ Hadle with Rock Hill Road Farm is participating in the St. Patrick Foundation Bald in the Boro. From RJ:

I’m shaving my head to raise money for childhood cancer research!

For more information about the organization as well as donating, visit their link at http://www.stbaldricks.org/participants/mypage/680940/2014

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! Even though we are enjoying warm weather, it is still winter so here is a soup recipe to try from Yummly and How Sweet it is.

White Bean Chicken Soup

serves 4

3 boneless, skinless chicken breasts, cooked and cubed
2 slices thick-cut bacon, chopped
1 small sweet onion, chopped
1 cleaned and trimmed leek, thinly sliced
1 1/2 cups sliced mushrooms
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
4 garlic cloves, minced
1 (6 oz) bag fresh spinach
1 can (15 oz) cannellini beans, drained and rinsed
2 cups low-sodium chicken stock
2 cups water
1/4 cup freshly grated fontina cheese + more for garnish

Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel. Turn heat down to medium-low and add onions and leeks. Stir thoroughly to coat in bacon fat, then cook for 3 minutes. Add in mushrooms, stirring to coat and cook for 3 minutes more. Stir in pepper and paprika, then add in garlic and spinach. Cook for 3-4 minutes, or until spinach wilts.

Add in chicken and toss with ingredients to coat. Add in beans, stock and water, then simmer for 10-15 minutes. Stir in fontina and bacon. Season with salt if desired (I really didn’t feel that mine needed any with the bacon + stock + fontina.) Serve with additional grated fontina and crackers.

Note: as long as you have some cooked chicken on hand, this soup will take you under 30 minutes. If you have to cook the chicken, you’re looking at about 45 minutes.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Time to Order Local Food


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

The Market is back open today and there is a hint of spring in the air. The forecast calls for temperatures we have not seen in a couple of months. I have seen several pictures of from our farmers showing their seedlings already started so more fresh produce may not be far away.

The recipe this week features the grapes from White City Produce and Greenhouse and the vanilla sugar from Cedar Thicket Farm. The grapes would probably be a good addition to many smoothies that are now being made.

Cranberry Almond White Chocolate Biscotti is a new item recently added by Wild Flours.

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!

This week’s recipe was found at Yummly and Food52.

Ridiculously Easy Frozen Grapes and Yogurt

Serves 4 to 6

4 cups seedless grapes (your choice of colors)
3 tablespoons granulated sugar
3/4 cups plain yogurt (preferably Greek)
1/4 cup light brown sugar (packed)
1/4 cup sour cream

Rinse and drain the grapes leaving them moist. Place them in a bowl and toss with the granulated sugar. Transfer to a large freezer bag and freeze for at least two hours. Combine the yogurt, brown sugar and sour cream in a bowl and then refrigerate until ready to serve. To serve, spread some yogurt sauce on individual serving plates and top with as many frozen grapes as you like. Or surround a bowl of the sauce with the grapes and let everyone have at it!

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is Back Open - Valentine's Day is This Week


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Valentine’s Day is this week. Flying S Farms has added her Penguin Valentine Cookies for this special occasion. Other items to consider for Valentine’s would be cakes from Farmer Brown, pies from Kelly Creek Farm, chocolates from Ridiculous Chocolate. Live plant baskets and planters from Dogwood Valley Greenhouse would be nice too.

A note from Sean with Nuance Coffee & Tea:

This week Nuance Coffee & Tea has added three new teas to their offerings. The new teas are Japan Hojicha, Chinese Chunmee Special Grade #1 and Anthony and Cleopatra heart shaped teas for Valentine’s Day.

Wild Flours is slowly expanding their products. This week they have added Organic Cranberry Scones with Orange Glaze. Check back on a weekly basis to see that they have added.

Whole turkeys are still available from Wedge Oak Farm and West Wind Farms.

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!

I am taking a break from adding a recipe this week. They will return next week.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is Back Open - Welcome to February


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Happy Groundhog Day and Superbowl Sunday. News reports from Punxsutawney, PA is the groundhog saw his shadow so we will have six more weeks of winter. If these weeks are anything like we had in January, it will be a long, cold winter.

Remember the fresh berries we had this past summer? Double Star Bar Farms has taken those and made blackberry syrup that is perfect for pancakes and ice cream.

A note from Sean with Nuance Coffee & Tea:

Nuance Coffee & Tea will be changing the size of our coffee packaging, from the current 12 oz. bag, back to a full 1 lb. bag. We went to a 12 oz. bag, in 2008, to keep in line with industry standards, and remain competitive, during the drastic rise of specialty grade coffee prices, at that time. With green coffee prices coming back down we have decided to return to the full 1 lb. bag. What does this mean for our customers? It means that your price, per pound of coffee, is now less. Previously, you were paying the equivalent of $14.67 / lb. of coffee in the 12 oz. bag. Now, the new price, for a full 1lb. bag, will be $12.95. This is a savings of almost 12% or about $1.70 / lb. Our new packaging will still be made of eco-friendly, biodegradable, materials as were our previous bags. We hope that you will be pleased with the new packaging and pricing. As always, we are glad to be able to serve you the finest fresh-roasted coffees and loose leaf teas available. Cheers!

There are plenty of other products available this week. Browse the categories to see what your will find.

Stay warm and safe

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!

This week is a simple recipe from Yummly.com with many products available on the Market.

Spinach and Sausage Soup

1 tablespoon olive oil
1 medium yellow onion, chopped
3 carrots, peeled and sliced
2 stalks of celery, sliced
1 pound red potatoes, cut into bite size pieces
5 – 6 cups chicken stock (homemade, or low-sodium broth)
1/2 cup pearl barley
1 pound mild Italian sausage
1 large bunch of spinach, thick stems removed, roughly chopped (about 4 cups, packed)
salt, to taste
herbs or seasonings of your choice

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook, stirring occasionally, for 8-10 minutes or until onions are softened. Add potatoes, 5 cups of stock, and barley. Turn up heat, bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes or until barley is tender. Meanwhile, squeeze sausage from its casings, crumble and brown it in a skillet. Drain fat and set the sausage aside. When barley is tender, add spinach and sausage to the soup and fresh herbs if you are using them. Add more stock if necessary or desired, bring soup back up to a simmer and let cook for another 15 minutes. Season to taste with salt and pepper. Serves six.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

The Market is Back Open - New and Returning Items


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Welcome back to another week of locally grown and made products.

Cedar Thicket Farm has added a vanilla sugar to the Market. It is made with the same Uganda vanilla beans as their vanilla extract. Vanilla sugar can be used as a substitute for regular sugar. Just in time for Valentines, they are also offering a special on the vanilla extra – 2 four ounce bottles for $20.00.

Frozen soups return from Flying S Farms. The ones being offered this week are vegan and will keep you warm on these frigid winter nights we have been experiencing.

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!

This week is a simple recipe from Yummly.com with many products available on the Market.

Chicken BLT Whole Wheat Pasta

Serves 2-4

1 lb whole wheat pasta
3 chicken breasts, grilled and chopped
2 slices bacon, fried and crumbled
2 plum tomatoes, chopped
3 stems kale leaves, seasoned & baked at 350 for 15-20 minutes
2 tablespoons olive oil
2 tablespoons parmesan cheese

Once pasta is cooked, add to a large bowl and toss with olive oil and cheese. Add grilled chicken, tomatoes, bacon, and crispy kale. Toss and serve.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/

Time to Order Local Food


Stones River Market

How to contact us:
Our Website: stonesriver.locallygrown.net
On Facebook: www.facebook.com/StonesRiverMarket
On Wednesdays: Here’s a map.

Market News

Welcome back to another week of locally grown and made products.

Both Rainbow Hill Farm and Healthy Harvest Bread have returned from their sustainable agriculture conference and listed their products again. For those interested in making applesauce, the last of the apples are available this week from Rainbow Hill Farm. Granola’s and Ezekiel Bread from Healthy Harvest Bread are back.

You can brighten up your home with a hanging basket from Dogwood Valley Greenhouse. She is running a clearance sale on some of her hanging baskets.

Farmer Brown has added a new chia salad dressing designed for an iron skillet corn salad but can be used on other salads as well.

Meadow Branch Beef has re-stocked his inventory of beef. You will find several offerings of roasts, steaks and briskets.

I forgot to mention this last week, but Ridiculous Chocolate has re-stocked his freezer with his organic chocolate.

West Wind Farms has re-stocked the nut butters. The varieties now available are almond, cashew and peanut.

Wild Flours has listed a wide assortment of baking products including gluten free items.

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!

A healthy omelet recipe to kick off your morning. Here is another recipe from Yummly (www.yummly.com) that I think you will enjoy.

Spinach And Oven-Roasted Tomato Omelet

Ingredients
1 tablespoon olive oil
4 large eggs, beaten
1 cup baby spinach leaves, washed and dried
1/2 cup oven-roasted tomatoes, roughly chopped
1/2 cup Feta cheese, crumbled

Instructions

  1. Heat the olive oil in a small non-stick pan over medium-low heat.
  2. Saute the spinach for 2-3 minutes, or until wilted, then add the tomatoes and toss to combine. Using a spatula, spread the vegetables evenly over the surface of the pan.
  3. Pour in beaten eggs and shake pan to distribute evenly.
  4. When bottom is set, about 2 minutes, loosen the omelet from the pan to prevent sticking. Sprinkle the feta cheese evenly on one side, then flip the other side over to cover completely. Cook until golden brown, then flip the omelet and cook for a minute on the other side.
  5. Cut omelet in half using a plastic spatula (we’re not fancy), transfer to two plates and serve hot.

Serves 2

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

See the complete list of products at http://stonesriver.locallygrown.net/