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!
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.)
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
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.