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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/

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

Welcome back to another week of locally grown and made products. Did all of you get the frost this morning like we did at the farm? I will update my inventory later this morning after inspecting the fields for damage. Flying S Farms received a pretty heavy frost as well as evidenced by the picture Catherine sent me.

Other news sent from our vendors:

Dogwood Valley Greenhouse has some beautiful fall-flowering anemone and aster plants just budding up nicely. Several varieties of the ferns, lots of herbs, colorful coral bells, and the gauras are beautiful in the fall. Now is the ideal time to plant perennials: cooler evening temperatures (and daytime too!) will develop good strong root systems for good winter survival and spring bloom. Build up your perennial garden now!

Nuance Coffee & Tea has added a new coffee and a new fruit (tea) this week. The coffee is from East Timor and has notes of cocoa, Granny Smith apple, and hops with balanced acidity. The fruit (tea), called Cascara, is very unique and made from the outer husk of coffee beans known as the Coffee Cherry. It has notes of baked apple, dark rum, mulling spice, brown sugar and raisin. Perfect for Autumn. Enjoy!

Rocky Glade Farm has fresh baby ginger. From Julie – "_This is our first year to grow that, but looks interesting! I have put a good description I think, but you can store in refrigerator for a few weeks, but for long term you can candy it, make it into syrup, or freeze it and grate or cut off what is needed and return unused portion to the freezer.

Ginger is great for making fresh ginger cookies, cakes, adding to tea and smoothies, or adding to stir fries and cooked greens dishes like kale.

We also have Covington Sweet potatoes a nice orange skin/orange flesh sweet potato that are good baking size.

Red Gold potatoes are also new for us this week. they are medium in size and suitable for all potato cooking purposes especially roasting._"

White City Produce and Greenhouse has added her mums 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! If you have created a dish and want to share with everyone, please send it to me.

With sweet potatoes finally appearing on the Market, our recipe today comes from Chef Jenny

Shake & Bake Sweet Potatoes

16 oz sweet potatoes, sliced in half (lengthwise), then cut in lengthwise wedges, like large steak fries (Cut in half if they are very long potatoes.)
2 tbsp olive oil, plus a bit more for the baking sheet
1 tbsp paprika, or more to your taste
salt and pepper, to taste
2 bags of Seeds of Success

Procedure
1. Preheat oven to 425 degrees.
2. Put the potatoes in a bowl. Pour the olive oil on top of the potatoes. Shake the bowl to coat the sweet potatoes.
3. Place the potatoes, skins down, on a lightly oiled baking sheet.
4. Sprinkle paprika, salt, and pepper on the potatoes.
5. Bake and check after 15 minutes for tenderness. They may need 5 more minutes, depending on the thickness.
6. If you want the sweet potatoes crispy, broil them for 3 – 4 minutes. Set a timer, so they do not burn.
7. Top the sweet potatoes with Seeds of Success: Pumpkin Spice flavor or Sweet & Salty.

Recipe Tips
1. You can dip these sweet potatoes in a mixture of Ranch dressing and chipotle Tabasco seasoning.
2. You can enjoy these potatoes for lunch with a kale salad or a sandwich.
3. You can serve Shake & Bake Sweet Potatoes hot or at room temperature.

Source
Author: JENuineHealth by Jenny Drake
Web Page: http://www.jenuinehealth.com
Copyright: Copyright © 2013 JENuineHealth

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 - October Arrives


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 October arrives this week. With that, more and more fall produce is appearing. Lettuces and greens are here from Frontier Family Farm, Flying S Farm, Rocky Glade Farm and White City Produce and Greenhouse.

Casa Segovia-Paz had return from vacation offering her empanadas and alfajores.

Wedge Oak Farm is taking a vacation this week. They are participating in an Outstanding in the Field event at their farm. You can learn more here – http://www.outstandinginthefield.com/event/wedge-oak-farm/. Some more exciting news about Wedge Oak is they were written about in the October edition of Good Housekeeping magazine. You can read about it on their blog – http://wedgeoakfarm.blogspot.com/.

Chef Jenny has a new product this week and provides us with a description:

SOS Seasoning Mix from JENuine Health by Chef Jenny ($2.00)
This seasoning is a food flavor enhancer that provides protein and minerals without adding a lot of salt. A blend of raw seeds have been combined with herbs, spices, and a hint of sea salt for a wonderful seasoning mix that will compliment any of your favorite dishes.

Sprinkle it on everything: veggies, pasta, potatoes, proteins, pizza, popcorn, beets, beans, greens, squash, salads, sandwiches, or soups.

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 - Welcome to Fall


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

Fall arrives this week and football is in full swing. You cna find products for your tailgate parties as well as chili for those cooler evenings to come.

Bloomsbury Farm is taking a little break to let their products replenish.

Ridiculous Chocolate has added a caramel chocolate to his products listing. Also, his cayenne chocolate is listed as an “oops” cayenne due to adding a little too much agave nectar. Same great flavor, but it sticks together more than normal. He has dropped the price on this product to $8.00.

Rocky Glade Farm brings a new product to Market this week. It is a Japanese turnip which are beautiful and taste more like a radish than a turnip.

Hidden Blessings has returned with their soap and skin care products.

Rainbow Hill Farm is offering several varieties of apples including those that can be used to make applesauce.

Finally, Wedge Oak Farm is now taking reservations for your holiday turkey. Please add a comment to your order about the size desired.

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 Mary Ellen Sloane which uses tomatoes which are in ample supply on the Market.

SLOW COOKER FRESH TOMATO SAUCE

Fresh tomato sauce that is light, full of flavor and tastes like it comes straight from the garden.

INGREDIENTS
10 medium tomatoes, Diced
3 Bay Leaves
2 TBSP Olive Oil
1 Onion, Diced
1 Carrot, Peeled and Diced
4 Cloves of Garlic, Peeled and Minced
2 TBSP Italian Seasoning
1 TSP Red Pepper Flakes
2 TSP Pepper
1 TSP Salt
1 Cup Low Sodium Chicken Broth

INSTRUCTIONS
Preheat broiler. On a baking sheet, toss onion, carrots and olive oil. Broil until onion begins to caramelize, about 15 minutes.

In a slow cooker, add onion and carrot mixture. Mix with the rest of the ingredients. Put lid on slow cooker and turn to low. Cook for 4 hours. Mix and turn on high. Cook for another 4 hours. Turn off slow cooker. Using a hand blender, puree the tomato sauce until no large chunks remain.

If freezing, let cool completely and freeze in heavy duty plastic bags.

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 to another week at the Market. Are you enjoying this first taste of fall weather this weekend? Some products have been added to the Market this week representative of Fall – winter squashes and turnip greens.

CASA Segovia-Paz is off this week and will return soon. Chef Jenny and JENuine Health is back with her seeds. Rainbow Hill Farm brings back his large cabbage heads to the Market. Just in time for Fall, Flying S Farms lists her pumpkin-cranberry bread and Healthy Harvest Breads adds sweet pumpkin bread. West Wind Farms is also taking reservations for their fresh Thanksgiving turkeys. This year, they have four different sizes.

A note from Chef Jenny:

Snack “healthy” with this Fall Snack Special from the Seeds of Success. This high protein snack satisfies cravings for salty and sweet. Snack Special Includes: Fall Pheasant Mix (seeds, pecans, cranberries, and pumpkin spices), Sweet & Salty Seagulls (seeds, honey, kelp and sea salt), and Cuckoo Cocoa Banana (seeds, banana chips, cocoa, and spices). All natural ingredients

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 using several items found on the Market.

Savory Apple & Cheddar Pizza
Quick-N-Easy! *Kid-Friendly! I was introduced to this recipe in culinary school. The combination of ingredients did not appeal to me at all. However, when I tasted it, I was pleasantly surprised how all of the flavors came together.

Ingredients
4 pizza crusts, individual crusts (I used Mama Mary’s Thin and Crispy.) *You can also use pitas.
3 tbsp olive oil
3 cups mushrooms, baby bella or shitake, sliced
1/2 cup onion, chopped 2 green apples, sliced thin
1/4 tsp salt
2 tbsp rosemary, fresh and chopped (or 2 tsp dried), plus 4 sprigs for garnish (optional)
2 cups sharp cheddar cheese, grated
2 pkgs. Sweet & Salty, Seeds of Success

Procedure
1. Preheat the oven to 425 degrees.
2. For a crispy crust, bake the pizza crust on a cookie sheet for 5 minutes before adding all the toppings.
3. Meanwhile, heat oil in a skillet to medium heat. Add the mushrooms and onions and saute for 3 minutes.
4. Reduce the heat to medium-low. Add apples, salt, and rosemary. Stir to combine. Cook for 4 – 5 minutes, or until apples are slightly tender.
5. Remove the pizza crusts from the oven. Divide the apple mixture between all 4 crusts. Top each pizza with cheddar cheese and pecans.
6. Bake for 10 minutes, or until the cheese reaches desired consistency.
7. (Optional) Garnish each pizza with a sprig of rosemary.

Recipe Tips
1. You can also try this pizza with pears, Parmesan cheese, and walnuts. Omit the apples, cheddar, and pecans and follow the same recipe.
2. Serve with a cup of broccoli soup or a Caesar salad.

  • Non-Vegetarian Option: I would not recommend adding any meat to this pizza. If meat is desired, enjoy your favorite lean meat on the side.

Source
Author: JENuine Health By Jenny Drake
Web Page: http://www.JENuineHealth.com
Copyright: Copyright © 2013 JENuineHealth

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 with a wide variety of locally grown and made products.

Vendor News this week:

  • Chef Jenny and Hidden Blessings are taking a break this week.
  • Double Star Bar Farm returns to the Market with his artisan breads
  • This is Wild Flours last week with us for a while. Since their bread does freeze well, you can purchase extra for storage.
  • Several varieties of apples are from Rainbow Hill Farm including yellow delicious
  • Broccoli from Rocky Glade Farm returns this week.

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

I am taking a break from recipes this week. They will return next time.

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 - Healthy Harvest Bread Returns


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 Labor Day Weekend. I hope the rain we are getting this weekend is not ruining your plans. Double Star Bar Farms and Wild Flours are on vacation this week. Health Harvest Breads returns to us after a lengthy absence. Risa brings to us a variety of breads, including Ezekiel, plus cookies, biscuits and granola. The Blue Porch introduces a black rice salad to the Market. Rainbow Hill Farm has four different of varieties of apples available this week, including some specifically made for processing.

Looking at some of the vegetables this week, there are plenty of beans, peppers and tomatoes available. Rocky Glade Farm even has collard greens and kale on the Market this week.

Flying S Farms brings purple hull peas to the Market this week. Here is a note from Catherine:

It’s shelling time in the South! Bring back precious memories of sitting on the porch and shelling peas or nightmares because you had to help shell peas. Don’t think there is anything much better than a bowl of peas and cornbread!! These peas are white with a pink eye, can be used fresh or allow to dry for later use.

I know it is is still hot out there and does not seem like soup season, but you can prepare for cooler weather and make this week’s recipe and freeze for later.

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

In anticipation of approaching cooler weather, this recipe comes to you from Yummly and The Kitchn using several items from the Market.

How to Make Chicken Soup
Makes 6 to 8 servings

Ingredients

  • 1 large yellow onion, peeled and diced
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 to 3 garlic cloves, to taste
  • 1 1/2 pounds (about 6) chicken thighs, preferably bone-in
  • 1 bay leaf
  • 1 to 2 quarts chicken stock, store-bought or homemade
  • 1/2 pound noodles
  • 2 teaspoons vegetable oil
  • 1 to 3 teaspoons salt

Equipment
6-quart Dutch oven or soup pot
Long-handled spoon
Pasta pot

Instructions
1. Cook the Vegetables: Warm a teaspoon of oil over medium heat in the dutch oven or soup pot. Add the diced onions, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3-5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.

2. Sear the Chicken: Remove the skin from the chicken thighs, but leave the bone in. (Boneless chicken thighs are also fine in this recipe, but the bones add richness to the broth.) Move the vegetables to the edges of the pan and warm the remaining teaspoon of oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It’s ok if they are snug. Cook without moving for about 3 minutes, until the underside is seared golden. Flip the thighs and sear the other side until golden.

3. Add the Broth and Simmer: Add the bay leaf and 1/2 teaspoon of salt to the pot. Pour in one quart of the broth, reserving the remaining quart for later. Bring to a simmer, then reduce the heat to medium-low. Simmer for 30 minutes.

4. Shred the Chicken: Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use two forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It’s ok if the meat is still a little pink in the middle at this point.

5. Cook the Pasta: Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely al dente and the drain. Alternatively: Add the second quart of broth to the soup, bring to a simmer, and cook the pasta in the soup itself.

6. Finish the Soup: Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn’t quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf, and taste the soup. Add salt and pepper to taste. Remove from heat and serve.

Additional Notes:
• Extra-Easy Chicken Noodle Soup: Substitute 3 cup pre-cooked shredded chicken or shredded supermarket rotisserie chicken for the chicken thighs in this recipe. Reduce simmering time to 10 minutes, or until the vegetables are cooked to taste.

• Long and Slow Chicken Noodle Soup: Want to make the real thing? OK! Simmer a whole chicken in water until the meat falls off the bones. Pull off the meat and return the bones to the pot with some vegetables to complete the chicken stock. The build your soup as above, using this fresh chicken stock and the reserved chicken meat.

• To Freeze Some the Soup: Remove the portion of soup to be frozen before adding the pasta. When reheating the soup, cook the pasta separately and add it to the individual bowls.

• Avoiding Mushy Noodles: The noodles will continue absorbing liquid from the leftover soup as it cools, gradually becoming softer and mushier. If you don’t like mushy noodles in your leftover soup, keep the pasta and soup separate and add the pasta to bowls individually.

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

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