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!
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
- 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
6-quart Dutch oven or soup pot
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.
• 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.