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Time to Order Local Food - A New Producer Joins the 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.

Farmer Brown will be on an extended vacation. Farmer Brown is having surgery this week. Please keep him and Ann in your thoughts and prayers.

Jenny Drake with JENuine Health joins the Market. Look for them under Seed Snacks. A note from Jenny:

Wildly delicious & nutritious snack mix that is rich in vital nutrients, protein, iron, B vitamins, & amino acids. They satisfy sweet, salty, and crunchy cravings. Seeds aren’t just for birds!

Also great on top of:

Salads, sandwiches, yogurt, fruits, desserts,cereals, wraps, and coleslaw.

CASA Segovia-Paz introduced a peach-o-nada empanada. You can find her other products under Baked Goods and Processed foods.

The Blue Porch brings a couple of new items this week – Broccoli Pasta Salad and a Smoked Gouda Cheese Spread with Bacon.

White City Produce and Greenhouse brings to us a new fruit – Plums

The first of the tomatoes arrive this week from Rocky Glade 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.

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 new and returning products.

The first of the traditional vegetables appear this week. Rocky Glade Farm brings us potatoes. Flying S Farms has squash and zucchini. White City Produce and Greenhouse has turnip greens. There is still plenty of lettuce and other greens available.

The Blue Porch introduces their cold salads this week. They have chicken salad, pimento cheese, red quinoa salad, and smoked pepper cheese.

Wild Flours is on vacation 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 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 June. School is now out and vacations are coming. Other area farmers markets are open. We continue too and are always looking to add vendors so that you can enjoy local foods all season long.

Garlic scapes are plentiful this week from Kelly Creek Farm and Ferris Family Farm. This week’s recipe features the scapes.

A market favorite – carrots – are brought back by Rocky Glade Farm. Cabbage and broccoli return from White City Produce and Greenhouse.

Enjoy spring onions from Cedar Thicket Farm and Rainbow Hill Farm. You will also find lots of lettuce and greens from many of our farmers.

Meadow Branch Beef will be on vacation this month.

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.

Garlic scapes are an unusual product. This recipe features those as well as sugar snap peas. I would suspect snow peas might make a good substitute.

Pasta with garlic scape pesto and fresh peas

Ingredients:

1 cup finely chopped garlic scapes (or 2/3 cup finely chopped chives, plus 2 to 3 cloves of finely chopped garlic)
1/3 cup olive oil
1/3 cup roasted hazelnuts
kosher salt and freshly ground black pepper to taste
½ pound snap peas
1 cup peas
4 tablespoons finely grated parmesan
¼ cup mint leaves
1 pound spaghetti

Directions:

Make the pesto: puree the garlic scapes, hazelnuts, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped. With the motor running, slowly add the oil. Season the pesto with additional salt and pepper to taste.

In a large pot of heavily salted boiling water, cook the spaghetti until al dente adding the snap peas and peas during the last minute of cooking. Reserve 1 cup of the pasta cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. To serve sprinkle with the parmesan and mint leaves.

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/

Happy Memorial Day - Market is Now 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

It’s Memorial Day weekend and we honor those who have given their lives in service to our Nation. As we pay tribute to the brave men and women who died for our freedom, we also honor those who are defending our liberties around the world today.

We want to welcome The Blue Porch from Woodbury to the Market this morning. They bring to us cookies made with Short Mountain Distillery Moonshine and hot pepper sauces made from locally grown peppers.

Flying S Farms and Rainbow Hill Farm have listed snow and sugar snap peas today.

Wild Flours and Meadow Branch Beef are on vacation this week.

Rocky Glade Farm still has some strawberries this week. You will also find garlic scapes from them and garlic is being offered by White City Produce and Greenhouse.

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

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

The Market is back open this morning. Memorial day is next weekend. Be sure to stock up for your holiday events, especially if you plan on grilling.

You will find greens and lettuce aplenty this week from all the produce farmers. You will also find spring onions and garlic.

Wild Flours returns this week. As a reminder, they are still on the Market every other week.

Rocky Glade Farm still has plenty of strawberries this week. Ferris Family Farm brings back their bamboo stakes to provide support for your plants and vegetables in the garden. Erdmann Farm brings a peony bouquet to the Market to brighten up any event. Nuance Coffee and Tea introduces three new roasts of coffee – Ethiopian Yirgacheffe, Costa Rican Tarrazu and Sumatra Lintong.

Meadow Branch Beef returns this week with their grass fed beef. Don’t forget to look at other products under Meat and Poultry from West Wind Farms and Wedge Oak Farms for your Memorial Day events.

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! Just in time for Memorial Day and while strawberries are still available. This recipe is from Yummly and thekitch.

No-Bake Strawberry Icebox Cake
serves 8 to 12

Ingredients
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Directions
Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

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/

Happy Mother's Day and the Market Has Opened


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 Mother’s Day to all our mothers out there. We appreciate everything you do especially feeding your family locally grown and made products.

There are several items of interest for the Market this week. Meadow Branch Beef is on vacation. Wedge Oak Farm has re-stocked their offerings of pork and chicken. With the weather warming up, there is an abundance of fresh produce this week including several varieties of kale and lettuce.

The marvelous weather and hens growing up nicely have left Rock Hill Road Farm with extra Junior sized eggs. RJ is running a sale on young pullet eggs for $3.00 per dozen.

Still more plants for your garden are being added. These include cucumbers, potatoes and peppers from Rainbow Hill Farm and White City Produce and Greenhouse.

Many of you were able to enjoy strawberries from Rocky Glade Farm last week. They have once again made them available to order. They will go quickly though.

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! There is an abundance of springs onions on the Market this week, so we are featuring a reciping using them from Yummly and Kalyn’s Kitchen.

Val’s Sweet Cabbage Slaw with Green Onion and Parsley
(Makes 4-6 servings, recipe from my sister Val.)

Ingredients:
1/2 large head green cabbage (about 6 cups coarsely chopped cabbage)
3/4 cup chopped parsley (or more, you can use curly or flat parsley)
3/4 cup thinly sliced green onion (or more)
1/4 cup canola oil
1/4 cup white balsamic vinegar or white vinegar
1/2 cup sugar or Splenda (use Splenda for South Beach Diet)
salt to taste (I used about 3/4 tsp. sea salt)
freshly ground black pepper to taste (I used about 1/4 tsp.)

Instructions:
Cut out core from cabbage, then thinly slice and coarsely chop slices until you have about 6 cups chopped cabbage. Wash and coarsely chop parsley, and thinly slice green onions.

In small bowl or glass measuring cup, stir together the canola oil, white balsamic vinegar or white vinegar, sugar or Splenda, salt, and pepper.

Put chopped cabbage, chopped parsley, and sliced green onions into salad bowl and toss to combine. Add just enough dressing to moisten salad, and toss again. (You may not need all the dressing.) Taste to see if you want more salt or pepper, then serve.

This will keep for a day or so in the fridge, although I think it’s better freshly made when the cabbage has more crunch.

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

The Market is back open this morning with some new and interesting items. Mother’s Day is next week so be sure to stock up on items needed for celebrating our Mothers.

Wild Flours are back this week with loaves of bread and milled grains. As a reminder, they will be on the Market every other week so you may need to stock up on their items if you want them. Their bread freezes well.

Wedge Oak Farm has listed a first for the Market. They have whole and half duck and this week’s recipe will feature these.

Nut Butters (almond, cashew and peanut) from West Wind Farms has been re-stocked this week.

More and more plants for your vegetable have been added by Rainbow Hill Farm and White City Produce and Greenhouse. Some items include cucumber, eggplant and peppers.

Here is a message from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse wishes to thank all our customers for clearing out all our red & pink azaleas. We still have a few white ones left. These have a very long blooming season and will look amazing with their large luminous flowers in your woodland garden or under high trees. The spring perennials are still in full bloom, and the early summer ones are nicely budded. These will all really liven up your garden.

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! This recipe is featuring a new product from Wedge Oak Farm and comes from Yummly and allrecipes.com.

Roast Duck

INGREDIENTS:
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
1/2 cup melted butter

DIRECTIONS:
1. Preheat oven to 375 degrees F.
2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

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 - May Arrives 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

The Market is back open this morning with a wide assortment of products this week. I just met with a new Vendor – CASA Segovia-Paz. She will be adding Alfajores (cookies) and empanadas to the Market. Be watching for these products soon.

Many you have asked about Wild Flours. This is their off week and will return next week but you can still find bread from Farmer Brown and Flying S Farms. Farmer Brown has their Ezekial Bread again. Flying S Farms has Quick Breads and Sour Dough Bread and rolls. Flying S Farms has also restocked many of their homemade jams.

Rainbow Hill Farm and White City Produce and Greenhouse has expanded the vegetable plants listing to add to your garden.

Lettuce and Greens are really appearing on the Market this week from our produce farmers.

Meadow Branch Beef returns this week re-stocking their offering of grass-fed beef. West Wind Farms has re-stocked numerous lamb products.

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 so I can head to the field and enjoy the warm weather.

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 - Happy Easter and Passover


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.

I want to thank everyone who ordered last week for your concern and understanding after the craziness that happened. My van is now in the shop and should be back functioning in the next couple of days. You may have also noticed a new person working behind the tables. That is my granddaughter Makenzie. She will be helping now when Austin is unable to make it.

Many you have asked about Wild Flours. They have returned this week with loaves of bread and milled grains. They will be on the Market every other week so you may need to stock up on their items if you want them. Their bread freezes well.

The kale’s from Erdmann Farm were stunted due to last weeks freezing temperatures but they will return soon. We are now past the last historical frost day for Tennessee so people are starting to plant the typical summer vegetables in their garden. Rainbow Hill Farm has added tomato plants to the Market to get your garden a head start.

Here is a message from Linda with Dogwood Valley Greenhouse:

The azaleas are at their peak this week. Be sure to get yours. These are beautilful strong bushes covered with flowers: pure white, deep pink/red, medium pink with darker throat, salmon, or white with a pink stripe. Get yours while they are still in bloom.

Are you looking for an all-natural sun and bug protection? Carol’s Vibration has mini lotion bars the Market! Lotion bars are rubbed in between the hands for the skin. Carol has been making herbal infused skin care products for 18 years…..The bugs are out and are coming more……

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! This recipe came from Yummly and Kalyn’s Kitchen.

Sauteed Kale with Garlic and Onion (Melting Tuscan Kale)
(Makes 2-3 servings, recipe adapted slightly from The Italian Country Table by Lynne Rossetto Kasper.)

1 lb. dark green kale leaves, stem removed and leaves chopped, then washed and dried
1 T extra virgin olive oil (or slightly more, depending on your pan)
1 red onion, chopped in small pieces (or use about 1/2 cup chopped shallots)
2 cloves fresh garlic, very finely minced
1 1/2 cup – 2 cups water, added 1/2 cup at a time
Optional: Spanish Sherry Vinegar or other vinegar of your choice sprinkled over the cooked kale

Chop the onion or shallots and finely mince the garlic, then heat oil in heavy frying pan until it’s medium-hot and saute onion 3-4 minutes until it starts to brown. When onion is turning slightly brown, add garlic and saute 1 minute more.

While onions and garlic cook, cut away the center rib from each kale leaf and discard. Chop or tear the kale leaves into bite-sized pieces, then wash and spin dry or dry with paper towels.

Add chopped kale leaves to the browned onion/garlic mixture, season generously with salt and fresh ground black pepper, and let the kale wilt for 2-3 minutes, then add 1/2 cup water, stir, and let the kale cook in the water until the pan is almost dry, about 5-10 minutes.

Add 1/2 cup more water and cook kale 5-10 minutes more, then add a third 1/2 cup of water and cook kale 5-10 minutes more. After you’ve added water and cooked it off three times, taste to see if the kale is tender; if not, add water one more time and cook a bit longer.

When kale is melt-in-your-mouth tender and the pan is nearly dry, season as desired with vinegar and serve hot or warm.

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 - Prepare for Easter 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

The Market is back open this morning and we are starting to see a lot more spring produce this week. Greens galore are here from Erdmann Farm, Farmer Brown, Ferris Family Farm, Frontier Family Farm, Rocky Glade Farm and White City Produce and Greenhouse.

Just in time for Easter, Rock Hill Road Farm has her green eggs available this week only. Flying S Farms is also offering her brownies in varying shapes. Look at the picture and let her know what shape you are interested and she will make them that way.

Rainbow Hill Farm lists their lettuce bowls where you can grow your own lettuce garden inside the house.

Rocky Glade Farm brings back fresh strawberries to the Market. Several of you were able to advantage of the early offering from them. This week more are available to purchase.

Meadow Branch Beef is taking a vacation this week to tend to their cattle.

Cedar Thicket Farm has two new sizes of the Organic Vanilla Extract (8 oz and 16 oz) for those who bake more. A new batch of very vanilla sugar has also been added to the Market.

If you are interested in starting a garden, both Rainbow Hill Farm and White City Produce and Greenhouse have plants to get you going.

Wild Flours has been in touch with me. They have located a commercial kitchen and should be returning soon.

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 so I can enjoy this warm weather to get more plants in the field for you later this summer.

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/