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This page contains news, event information, and other items added by the market managers.



 
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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

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

The Market is Back Open - Stock Up on Tomatoes and Peppers


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 the last week in August and some new products have been added today. Double Star Bar Farms has added two kinds of artisan bread. Erdmann Farm brings back gladiolas but in orange, red and white. Kelly Creek Farm introduces hydroponic Better Boy tomatoes. Ozark Gold and Rhode Island Greening apples return from Rainbow Hill Farm. White City Produce and Greenhouse has an abundance of concord grapes.

You will also find an abundance of peppers and tomatoes from most of our produce farmers. Now is the time to stock up for canning and freezing to have locally grown produce this winter.

Wild Flours is back this week as well with their breads, flours and cinnamon rolls.

A note from Chef Jenny about her new product – Pumpkin Spice:

Pumpkin Spice is a mixture of toasted seeds and pecans combined with honey, vanilla, and fall spices. This crunchy snack is sure to satisfy all your taste buds. For a special treat, try it with: Sweet Potatoes, Baked Apples, Acorn Squash, Pumpkin Lattes, or Vanilla Yogurt.

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 - Market Update


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. The newsletter is late due to internet problems this morning.

Market Update: We now have an option of pre-paying for your order before pick up. This feature is available through Square. If you are interested in this feature, please send me a note so that I can get it set up.

Rock Hill Road is on vacation this week. Her chickens are still molting and production is way down. She should be back next week.

Apples this week from Rainbow Hill Farm include Gala variety, a mild, sweet apple.

Message from JENuine Health by Chef Jenny:

If you are a fan of the Seeds of Success (Early Bird Mix) now is the time to stock up. This mix will soon be replaced with a seasonal, Pumpkin Spice Mix. There are four large bags available this week, along with 7 small bags. The Seeds of Success have a long shelf life and can also be stored in the refrigerator.

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.

There is an abundance of peppers and potatoes, so this week’s recipe features those two items.

Skillet Potatoes with Peppers and Onions

1 teaspoon olive oil
3 potatoes, I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total
1 bell pepper, I used 1/2 each red and green, chopped small
1 small yellow onion, chopped small
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste

Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.

Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.

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 Open - Newsletter to Follow


My internet is down this morning so I am sending this from my cell phone. The Market is now open for ordering and I will send a newsletter later today.

Thanks for your support.

John

The Market is Back Open - Vendor Update


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. Summer is quickly winding down. It is time to starting thinking about freezing or canning fresh produce for the winter. Beans, peppers, squash and tomatoes are perfect for storage. You will find plenty of these items this week.

Many of you are fans of Wild Flours and purchase their products regularly. I hate to inform you of this but they told me last week that they will stop selling their products as of September 9. With their every other week schedule with us, they will be on the Market three more times.

Don’t forget the first apples of the year from Rainbow Hill Farm have arrived. Many of you took advantage last week and they were delicious.

If forgot to mention last week a new product from CASA Segovia-Paz. She has blackberry empanadas. Be sure to try one of these before they are gone.

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 - Back to School Edition


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 August and hard to believe that school starts this week for many people. We have tomatoes and peppers galore this morning. We start off with 24 different options of tomatoes for you from Cedar Thicket Farm, Flying S Farms, Rocky Glade Farm and White City Produce and Greenhouse.

My wife Tish has returned from summer travels and is making bouquets from Erdmann Farm flowers. Apples and peaches make their first appearance of the year from Rainbow Hill Farm. Kelly Creek Farm returns with her granola this week.

Wild Flours needs to take another week off but will return next week.

From JENuine Health by Chef Jenny

Seeds of Success – Back to School Special!!!
3 bags for $ 8.00 = Sweet & Salty Seagulls, Early Bird Mix, Cuckoo Cocoa Banana

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.

The recipe this week is actually suggested back to school snacks from Jenny with JENuine Health.

After school snack ideas using the Seeds of Success:

  • Tuity Fruity Tuna – Mix tuna, diced apples and Greek yogurt with a drizzle of honey. Enjoy tuna on crackers or honey wheat bread topped with Early Bird Mix.
  • EGG-elicious – Mix chopped hard boiled eggs, bread and butter pickles, celery, and mayonnaise. Serve on Flying S Farms Wheat Blend Sourdough with Sweet & Salty Seagull mix on top.
  • Hummus Heaven – Spread a layer of hummus on a piece pita bread. Top with Munchy Mockingbird Mix
  • PBB – Peanut Butter & Bananas – Slice bananas into coins and top with your favorite nut butter. Dip bananas in Cuckoo Cocoa Banana mix. Serve with a tooth pick. You can freeze them for a frozen delight.
  • Avocado Skewers – Cut avocado into chunks. (Make sure it’s not too ripe.) Alternate avocado and grape tomatoes on a long tooth pick. Squeeze lemon or lime juice on the skewers and serve with Sweet & Spicy Love Birds.
  • Cucumber Crackers – Slice cucumbers into circles. Mix whipped cream cheese with dill and spread on top of the cucumber “cracker”. Top with Munchy Mockingbird Mix.
  • Peanut Butter Toast – Toast whole grain bread and spread almond butter on top. Sprinkle Cuckoo Cocoa Banana mix on top for an Amazing Super Snack.
  • Chicken Salad – Top your favorite chicken salad with the Early Bird Mix. Serve in a wrap for a snack that kicks it up a notch!

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 - Grilling Edition


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

It is hard to believe we have reached the last week on July. So far it has been a very pleasant summer. There is still plenty of summer left to enjoy too.

We have a first for the Market this week. Two farmers are offering corn – Rainbow Hill Farm and Rocky Glade Farm. The recipe this week, uses that corn on the grill. To accompany the corn on the grill, be sure to see the products offered by Wedge Oak Farm and West Wind Farms. There are other items on the Market that work for grilling too. You will find squash, zucchini, okra and eggplant from Flying S Farms and White City Produce and Greenhouse. You will also find several varieties of garlic this week from our farmers that can be incorporated into your recipes for the grill.

Other items of interest:

In addition to her fruit and veggie empanadas, Casa Segovia-Paz now has chicken and beef varieties available.

The Blue Porch has introduced several new items this morning including bread and butter pickles and pasta salad.

Blueberries are still available from Prospect Hill 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! 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.

Summer is grilling season and this weeks recipe focuses on grilling corn that many of us have done but may be new to others. Instructions come from Simply Recipe – http://www.simplyrecipes.com/recipes/grilled_corn_on_the_cob/

Grilled Corn on the Cob

INGREDIENTS

  • 4 ears fresh corn, in their husks
  • Butter (or an herb butter) for serving

METHOD

  1. Prepare your grill, gas or charcoal, with direct, high heat, about 550°F. (You know the grill is hot enough if are able to hold your hand one inch above the grill for only 1 second.)
  2. The corn husks will protect the corn from burning or drying out while it is on the hot grill. If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling.
  3. Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.
  4. Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.
  5. Serve with butter. (Or you can sprinkle with a little chili powder, cotija cheese, and some lime juice for a Mexican twist.)

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 - Vendors Return


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 made and grown products. Cedar Thicket Farm has returned from their extended vacation with vanilla, dried herbs and more. Rock Hill Road Farm is back with her eggs. Wild Flours is back as well and has listed their cinnamon rolls this week. Kelly Creek Farm is on vacation this week and will bring back their granola and other products soon.

Some new or returning items from our vendors:

  • Rainbow Hill Farm has peaches and cream corn
  • The Blue Porch is offering dilly beans and tomato cucumber salad
  • West Wind Farm brings back their grass fed ground beef and introduced a Beef Petite Tender

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.

Our recipe this week come from Chef Jenny with JENuine Health.

Lentil Patties

Ingredients

1 cup lentils, dry
1 medium carrot, minced
1/2 medium onion, minced
1/4 cup Seeds of Success, Sweet & Spicy Mix
1/2 tsp cumin, ground
1 1/2 tsp soy sauce, reduced sodium
1/4 cup whole wheat flour or quinoa flour
canola oil

Step by Step Instructions

1. Fill a pot with water and bring to a boil. Add lentils. Bring to a boil. Reduce heat and simmer for 15 minutes.
2. While lentils are cooking, chop up your carrots and onions.
3. Drain lentils well through a sieve. Place lentils in a large bowl.
4. Add carrots, onions, sunflower seeds, cumin, salt, and soy sauce to the lentils. Mash mixture with a fork. Add flour and combine with the lentil mixture.
5. Take a golf ball size amount of lentil mixture and place it in the palm of your hand. Press it into a patty. This recipe should make about 20 patties.
6. Pour oil 1 inch deep in a large skillet. (I like to use my cast iron skillet for this recipe.) Turn heat to medium-high. When oil is hot, add patties. Fry until browned, 3 to 5 minutes per side. Place the patties on a plate lined with paper towels when done.

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 and our vacationing producers have returned and the pick-up schedule returns to normal. Casa Segovia-Paz, Carol’s Vibration Cooking and Erdmann Farm are back with their products this week.

Some new and returning products have been listed. The Blue Porch introduces watermelon salsa. Flying S Farms brings to us blue and red potatoes along with all their varieties of squash. Blackberries are back this week from Rainbow Hill Farm. Erdmann Farm is bringing several varieties of cut flowers to the Market, including a bouquet with zinnias and hydrangeas.

Chef Jenny with JENuine Health introduces another seed snack this week. From Jenny:

Cuckoo Cocoa Banana brings the flavors of childhood cereals (like Coco Puffs) into a nutritious mix that is not loaded with sugar. Toasted sunflower seeds, pumpkin seeds, and banana chips are combined with agave, cocoa, and spices for a mix you can enjoy anytime of the day. Try it with: Banana Pudding, Granola, or Trail Mixes.

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 break from recipes 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/