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Time to Order Local Food - Schedule Updates


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. Here is an update to the schedule for the rest of 2014.

  • This week there will be no changes to the schedule for Murfreesboro and Nashville customers, however it is the last week that Nashville customers can order for the rest of the year.
  • Next week, ordering will still take place on Sunday and Monday, but pick up will be moved to Tuesday, December 23 for Murfreesboro customers. There will be no deliveries to Nashville since it will be Christmas Day.
  • The following week which includes New Years’ Day, ordering stays the same. Pick up will be Wednesday, December 31 for Murfreesboro customers. There will be no deliveries for Nashville since it will be New Years’ Day.

Other news from the farmers:
Ridiculous Chocolate is on vacation this week, but will return next week if you need any of his products for gifts or events you are attending.

Rainbow Hill Farm wants me to let you know this will be their last week on the Market for a little while. If you enjoy their apples, you need to get them this week. They want to thank everyone for their support this year.

Wedge Oak Farm has added some artisan sausages to the Market this week.

From Linda with Dogwood Valley Greenhouse:

We are taking orders through December 22 for beautiful Christmas kissing balls. Made with live greens and other natural materials, these balls are about 18" in diameter and come in three styles, shown on the market. Each one is mounted on a sturdy hanger and includes a festive red ribbon bow. They are suitable to hang on a shepherd’s crook or from a chain for a beautiful outside Christmas decoration.

Make a collection of common culinary herbs, to give as a gift or to keep for yourself. Please see the description under ‘Gift Baskets & Certificates,’ ‘Herb Plants – Baskets & Planters,’ ‘Live Plants – Herb Plants – Baskets & Planters,’ or ‘Seasonal Items’; and specify your choice of herbs. We have a good selection of herbs available, and have expanded the list from last year. Included are:

  • Mints (chocolate, peppermint, pineapple [variegated], spearmint, grapefruit)
  • Oregano (Greek or variegated)
  • Rue
  • Rosemary
  • Sage, Garden
  • Thyme (Lemon, English, silver-edged, citrus, lime)
  • Lemon balm
  • Stevia (small but healthy)

If intended as a gift, please order your herb collection early to allow time for custom preparation. Please specify basket or planter (basket shown). Includes container, and will make a unique living Christmas centerpiece as well.

If you are looking for holiday gifts on the Market, here are some different ideas from our vendors:

Carol’s Vibration Cooking has a Christmas Lotion Bar and Soap
Hidden Blessings has a wide variety of skin care products including soaps, bath soaks, lip balms and scrubs.
You can find a wide variety of coffees and teas from Nuance Coffee & Tea.
Cedar Thicket Farm has organic vanilla still 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! If you have created a dish and want to share with everyone, please send it to me.

I am taking a break from recipes. Look for them to return soon.

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

Hard to believe we are already in the second week of December. The Market opens again with its variety of locally grown and made products.

The farmers and producers have provided me with the news this week.

Nuance Coffee & Tea has added several new teas to their offerings this week. They are: Se Chung Oolong, Sencha Kakagawa green tea, Double Berry Oolong, Fuji Apple Spice Sencha green tea, Kenya Changoi Lion’s Mane black tea, and Apple Spice Rooibos herbal. Enjoy!

“Season” Greetings from Chef Jenny. The Seeds of Success are back on the market this week with gifts for the holiday season. The Original Seasoning and Cinna-Spice jars come with a recipe card and an attractive bag. There is also the Holiday Snack Pack with Fruitcake and Sweet & Salty mix that comes tied with a festive ribbon. These are great gift for friends, family, teachers, and neighbors.

White City Produce and Greenhouse has added Christmas cactus and fruit baskets.

Wedge Oak Farm has added a couple of varieties of turkey sausage made from their pasture raised turkeys.

West Wind Farms has restocked many of their offerings 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! If you have created a dish and want to share with everyone, please send it to me.

The recipe this week came to me from an email I received using food still is season. Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. This book can be purchased from amazon.com.

Tish and I tried it earlier in the week. Tish thought it needed a few more potatoes and did add milk in place of some of the water.

Kale Potato Soup

What you’ll need:
1 large bunch of kale, chopped
1 tablespoon butter
1 large onion, chopped
1 clove garlic, minced
2 large potatoes or sweet potatoes, peeled and diced
5 cups vegetable broth (or 5 cups water with vegetable bouillon)*

Steam kale and set aside. Melt butter in a large stock pot. Add garlic and onion and saute until golden. Add potatoes and broth and bring to a boil. Reduce heat, cover, and simmer until potatoes are soft. Add steamed kale, then let cool a bit. Puree in batches in a blender until smooth. Add salt and pepper to taste.

*If you like a creamier soup, you can substitute some of the water out for milk.

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 - Congratulations Walter and Carol Clarke


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 this morning as we welcome December this week. I hope everyone had a safe and happy Thanksgiving last week.

Congratulations, Walter and Carol Clarke with Rainbow Hill Farm. This weekend they celebrated their 50th wedding anniversary. Go to the Market’s Facebook page to see a picture of the happy couple.

The holidays have arrived and we have plenty of products for your various needs. There are baked goods and processed foods that can be shared at parties you might be attending. We have gift certificates and baskets, soaps and skin care products that make great presents. New products this week include kissing balls from Dogwood Valley Greenhouse that are used to decorate your house.

We still have plenty of fruits and vegetables available.

Chef Jenny is taking a break this week. She will return next week with her seasoning and seed mixes.

Rod with Double Star Bar Farms is taking a break and will not be baking any of his artisan bread for a few weeks.

Flying S Farms has added to their variety of soups and now have a couple of vegan options.

The Blue Porch returns this week with their cold salads, cookies and hot sauces.

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! If you have created a dish and want to share with everyone, please send it to me.

I am taking a break from recipes. Look for a new one 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 - Happy Thanksgiving


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 to Thanksgiving Week. There is a wide variety of products available the gatherings you may be attending this week.

Last week, Double Star Bar Farms introduced Crystallized Ginger to the Market and many of you took advantage of the opportunity to try it. There is still some available this week. He also has all natural artisan breads listed.

Erdmann Farm and White City Produce have an abundance of turnips this week and I will share some recipes later in this newsletter.

Ms. Rosie’s added pecan pies in time for the holidays.

West Wind Farms Thanksgiving turkeys will be delivered this week. However, you can still reserve turkeys from West Wind Farms in time for the holiday. The deposit and balance will be paid for at time of pick up.

Notes from the other producers:

Cedar Thicket Farm has their Christmas Vanilla Extract back on the market ready for a simple, home-crafted Christmas gift for teachers or office staff. Also, there is a fresh batch ready for all your Holiday baking along with Very Vanilla Sugar. Bay leaves too are essential this time of year for those hearty soups!

Rocky Glade Farm has added a new product under Brussels sprouts. Julie gives us an explanation:

We are offering flower sprouts and Brussels sprouts this week. Flower sprouts are a cross between kale and Brussels sprouts, are lighter than Brussels sprouts but with good mild (not bitter) sprout flavor. You cook them more like kale instead of Brussels sprouts and they come in a variety of colors which makes the plate fun!

We also have bushels and half bushels of sweet potatoes at reduced prices this week for Thanksgiving.

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! If you have created a dish and want to share with everyone, please send it to me.

The recipes this week utilize the root vegetables and potatoes available on the Market this week. They come from Allrecipes.com Here is a link that shows many of their turnip recipes – http://allrecipes.com/recipes/fruits-and-vegetables/vegetables/turnip/

Sweet Potato Soup

“Sweet potatoes, white potatoes and a turnip are cooked in a mixture chicken broth and heavy cream seasoned with brown sugar and nutmeg in this pureed soup.”

INGREDIENTS:
2 sweet potatoes
2 white potatoes
1 turnip
1/2 cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons ground nutmeg
2 tablespoons margarine (butter, a better ingredient??)
salt to taste
ground black pepper to taste

DIRECTIONS:
1. Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
2. Place vegetables and liquid into a food processor. Puree.
3. Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.


Nana’s Mashed Turnip

“Mashed potatoes with turnip! What a delicious idea!”

INGREDIENTS:
1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
1/4 cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
3/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
3. Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
4. Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

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 - A New Vendor Joins 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. The vendors on vacation from last week have returned. Casa Segovia-Paz returns with her empanadas and alfajores. Carol’s Vibration Cooking brings back fruit spreads and seasonal skin care products. Erdmann Farm has a couple of greens plus turnips available.

A new producer joins the Market this week. If you ever shopped the other Markets in Murfreesboro, you will recognize Ms. Rosie. This week she brings caramel cakes and fried pies to the Market. In the future watch for some of her other products.

Wedge Oak Farm Thanksgiving turkeys will be delivered this week. However, you can still reserve turkeys from both Wedge Oak Farm and West Wind Farms in time for the holiday.

Notes from the other producers:

Cedar Thicket Farm has their Christmas Vanilla Extract back on the market ready for a simple, homecrafted Christmas gift for teachers or office staff. Also, there is a fresh batch ready for all your Holiday baking along with Very Vanilla Sugar. Bay leaves too are essential this time of year for those hearty soups!

Flying S Farms has added additional varieties of soups to their listing as well as cornbread to accompany those soups.

NEW this week from JENuine Health by Chef Jenny are holiday gift packages: SOS seasoning and spice jars (includes gift bag and recipe card), Holiday Snack Bag, and the Holiday Snack Pack. Holiday snack pack incudes the New delectable Fruitcake Mix which is a mix of toasted seeds, pecans, apricots, cranberries, and coconut that’s lightly sweetened with molasses.

Ridiculous Chocolate has added a pumpkin spice flavor of chocolate for the holiday season. Also, his hot cocoa is now casein free.

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! If you have created a dish and want to share with everyone, please send it to me.

I was in Washington DC this past week and the Post ran an article about fall and winter greens. Instead of posting one recipe, I am sharing a link to the article that had several different recipes using the various greens that we have on the Market. Enjoy.

Fall and Winter Greens from the Washington Post

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 - Holiday Schedule Announced


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 and here is the latest news. Casa Segovia-Paz, Carol’s Vibration Cooking, and Erdmann Farm are taking a vacation this week. They will return next week with a full inventory of items.

Brussels Sprouts from Rocky Glade Farm return this week. There is nothing like fresh Brussels sprouts added to your dinner table.

We only have a few weeks left of apples from Rainbow Hill Farm. Making their appearance today are Pink Lady. Pink Lady apples have a crunchy texture and a tart taste with a sweet finish.

The holidays are fast approaching. I will publish this schedule again but make your plans accordingly.

  • Those who ordered Wedge Oak Farm turkeys will pick them up on Wednesday, November 19.
  • Those who ordered West Wind Farms turkeys will pick them up on Wednesday, November 26
  • No deliveries to Nashville customers on Thursday, November 27.
  • In the past, we have closed Christmas week but this year will be a little different. Pick up for that week only will be moved to Tuesday, December 23 at the regularly scheduled time.

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! If you have created a dish and want to share with everyone, please send it to me.

Our recipe this week comes from Chef Jenny with JENuine Health featuring winter squashes and her SOS seasoning.

Butternut SOS Soup

1 butternut squash, peeled, and cut into 1-inch cubes
1 onion, chopped
4 cloves garlic, chopped
2 tbsp butter
6 cups vegetable or chicken stock (or more if needed)
1/2 – 1 tbsp Seeds of Success Original Seasoning or curry powder
1/4 tsp fresh grated ginger or ginger powder
salt and freshly ground black pepper, to taste
oil, for drizzling on foil lined tray

1. Preheat oven.

2. Roast squash in the oven on an oiled tray. Bake for 35-40 minutes or until tender.

3. Sauté onions, garlic, SOS Original Seasoning, and ginger in butter over medium-low. Cook until translucent.

4. Remove squash from the oven.

5. Put squash, onions, and stock in a blender or food processor. Blend until smooth. Heat, eat, and enjoy.

Servings: 4
Oven Temperature: 400°F

Tips:
For a creamier soup, add a 1/4 cup of milk.
Vegetarian Protein: add roasted pumpkin seeds.
Non-Vegetarian Protein: add shredded chicken.
Serve with a dark leafy green.

Source:
Author: JENuineHealth by Jenny Drake
Web Page: http://www.jenuinehealth.com

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 - RJ Retires


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 to November. Did you remember to “Fall” back overnight? The Market is back open with plenty of locally grown and made products.

I want to thank RJ with Rock Hill Road Farm for being a part of the Market for so long. RJ has retired from selling eggs to pursue other hobbies she enjoys. Many people will miss her since she has been a fixture with us and those who shopped at the Market on the Square. With RJ’s retirement, a flock of chickens got on a bus and moved to Woodbury. Her chicks are now being raised by Flying S Farms. Ben and Catherine will now be selling eggs. Visit Catherine’s Facebook page to see how the chickens are being raised.

Chef Jenny has returned to the Market this week with SOS snack mixes, SOS Original Seasoning, and SOS Cinna-Spice.

Pumpkin, Cranberry & Pecan Special (3 – 2 oz bags for $8.00) This snack mix is a combination of toasted seeds, pecans, and cranberries that have been flavored with pumpkin spices and a little bit of honey. Enjoy this healthy treat with yogurt, granola, oatmeal or as a satisfying snack on its own.

Rocky Glade Farm is just about out of honey. Get yours this week. They also have half and full bushels of their Carolina Ruby Sweet Potatoes as well as bulb fennel and kohlrabi.

Thanksgiving is fast approaching. There is still time to reserve your holiday turkey from Wedge Oak Farm or 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! If you have created a dish and want to share with everyone, please send it to me.

The recipe was recommended from Yummly website and uses a winter squash variety we have on the Market. The other varieties will probably also work.

Roasted Squash with Sage Bread Crumbs

Sage, a member of the mint family, livens up any dish. But remember, too much sage will make food taste bitter or medicinal. This holds truer for dried sage, which tends to sit in the spice rack for years, growing even mustier.

3–5 lb. kabocha squash
6 tbsp. butter
Sea salt and freshly ground pepper
2 cups fresh bread crumbs
2 tbsp. fresh sage, chopped

1.Preheat oven to 400°. Halve the kabocha squash crosswise, and scoop out and discard seeds. Rub each half with 2 tbsp. softened butter, season to taste with salt and freshly ground black pepper, and put on a baking sheet, cut side up. Cover with foil and roast until tender, about 1 hour.

2. Meanwhile, combine bread crumbs, 4 tbsp. melted butter, sage, and salt and pepper to taste in a bowl.

3. Uncover squash, divide mixture between halves, and bake until golden, 15–20 minutes more. Garnish with fresh sage sprigs.

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

The Market is back open this morning to the last week of October and Halloween. This is also the last week of Daylight Savings Time. Remember to set your clock back one hour next Saturday.

Items of interest this week:

Chef Jenny is taking a week vacation but will return next week.

Last week Double Star Bar Farms listed fresh ginger. Now they have a ginger plant that you can grow in your house and have fresh ginger whenever you need it.

With Botanical Harmony’s return to the Market, Tracey has added skin care product gift baskets this week.

Many of you have enjoyed the empanadas from Casa Segovia-Paz. Loraine has added another dessert empanada – sweet potato jam and chocolate.

West Wind Farms restocked their nut butters. We now have peanut, almond and cashew 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! If you have created a dish and want to share with everyone, please send it to me.

We don’t have too many weeks left where we can cook outside so this week’s recipe takes advantage of the grill and using sweet potatoes. The recipe comes from Yummly and Simply recipe and the author makes a few comments about the ingredients. Lemon juice can be substituted for lime and parsley can be substituted for cilantro in case you do not like the taste of cilantro.

Grilled Sweet Potatoes

Ingredients
2 pounds sweet potatoes
3-4 Tbsp olive oil
Kosher salt

Dressing
1/4 cup finely chopped fresh cilantro (including tender stems)(Note: parsley can be used as a substitute)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt

Method
1. Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
2. Combine all of the dressing ingredients into a small bowl.
3. Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
4. Toss the sweet potatoes in a bowl with the dressing and serve hot.

Read more: http://www.simplyrecipes.com/recipes/grilled_sweet_potatoes/

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 - Email Address Change for Market


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. You may notice this email and the confirmation messages are coming from a new email address. For some reason, Bellsouth has marked my original email as spam and was preventing some messages from being delivered so I had to change to a new account. Please add this new address to your contacts.

Other news for this week:
Healthy Harvest Bread brings several varieties of apple cinnamon and streusel breads to the Market.

Nuance Coffee & Tea has added a 2nd Cascara (Coffee Cherry Tea) to their offerings this week. Cascara, Las Lajas, Perla Negra has notes of: Tart and sweet with apple cider, golden raisin, cherry cordial. They have also added 3 varieties of Yerba Mate’. Yerba Mate’ is a South American herb that is very energizing. It can be re-steeped, several times, before the energizing qualities are gone. Check them all out in the “Tea” section of the market. Enjoy!

Carrots from Rocky Glade Farm make their appearance this week.

Apples from Rainbow Hill Farm include Fuji, Jonagold, Mutsu, Red/Yellow Delicious and Winesap.

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! If you have created a dish and want to share with everyone, please send it to me.

I am taking a break from recipes. Look for a new one 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 - Fall Produce has Definitely Arrived


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 this morning and you can sure tell Fall has arrived. There are an abundance of all kinds of greens from arugula, to kale to mustard to turnip and lots more. You will also finds a wide of variety of winter squashes too.

Botanical Harmony returns to the Market with some of her natural skin care products.

Chef Jenny brings a new spice to us. Cinna-Spice is a spice mix that adds a lot of flavor, without using a lot of sugar. It is a blend of ground sunflower seeds, cinnamon, cocoa, pure cane sugar, and flax that can be used with breakfast or anything sweet. It comes in an attractive glass spice jar.

Enjoy it with Oatmeal, Bananas, Peanut Butter or Toast, Smoothies, Coffee, Yogurt & Cherries, Baked Apples, Pancakes, Waffles, & French Toast.

Nuance Coffee & Tea has added another new coffee, this week, from Cameroon. It has notes of: Cherry cola, butterscotch, plum, sweet, long finish. Light roasted and sure to please! Don’t forget about the Cascara (coffee cherry tea) that was added last week too. It has notes of: Baked apple, dark rum, mulling spice, brown sugar and raisin. Perfect on a cool Autumn day. Enjoy!

New this week from Rocky Glade Farm are table gold acorn squash, green acorn, orange Kabocha and sweet dumpling winter squashes. This will probably be the last week for ginger too. It can be refrigerated and used fresh or you can freeze it for long term storage.

It’s mid-October and Thanksgiving is fast approaching. Be sure to reserve your holiday turkey from Wedge Oak Farm and West wind Farm.

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! If you have created a dish and want to share with everyone, please send it to me.

Our recipe today uses butternut squash and lacinato kale which there is plenty on the Market. It was recommended to me from the Yummly.com website.

Roasted Butternut Squash with Kale and Almond Pecan Parmesan

Yield: 4 servings (as a side)

Ingredients:
2-2.5 pound butternut squash
2 lg. cloves garlic, minced
2-3 tbsp finely chopped fresh parsley
1/2 tbsp extra virgin olive oil
1/2 tsp fine grain sea salt
1 cup de-stemmed and roughly chopped Lacinato kale

Almond Pecan Parmesan “cheese”:
1/4 cup almonds*
1/4 cup pecans
1 tbsp nutritional yeast
1/8th tsp fine grain sea salt
1 tsp extra virgin olive oil

1. Preheat oven to 400F and lightly grease a casserole dish with oil.
2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.
6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & 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/