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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/

Time to Order Local Food - Vendor News


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

I hope everyone had a safe Fourth of July. The Market is back open this morning with some vendors on vacation and others returning. Wild Flours returns this week and will be back on their every other week schedule. Carol’s Vibration Cooking, Erdmann Farm, and Casa Segovia-Paz are on vacation this week only.

Reminder for Nashville customers:
There will be no deliveries this week, July 10.

Rocky Glade Farm brings back local honey as well as their garlic and purple sun potatoes.

Prospect Hill Farm returns this summer with his blueberries.

There are plenty of squash and zucchini available from Flying S Farm, Rainbow Hill Farm and White city Produce and Greenhouse.

We have a new product from JENuine Health by Chef Jenny. A note from Jenny:

Munchy Mocking Bird Mix

This snack sets itself apart from the others because it is not sweet. It is a crunchy mix of seeds, gluten-free grains, and minced onions that have been toasted in olive oil and then combined with garlic and spices. If you are a garlic bread fan, you are sure to love this mix.

Try it on:

Potatoes
Veggies (broccoli, kale, swiss chard)
Hummus
Pasta salads
salads
Tomatoes & Mozzarella

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.

Lin Richmond shared this recipe with us and has used it regularly for her cherry tomatoes.

Red, White, & Blue Salad

INGREDIENTS
1 pint cherry tomatoes, whether red, orange, yellow or a combination, stemmed
1/4 cup extra-virgin olive oil
1 tablespoon cane sugar or maple syrup
1/2 teaspoon fine-grain sea salt, plus more to taste

DIRECTIONS
1. To make the roasted cherry tomatoes, preheat the oven to 350°F (176°C). Adjust the oven rack to the top third of the oven.
2. Slice the tomatoes in half and place them on a rimmed baking sheet.
3. In a small bowl, whisk together the olive oil, sugar or maple syrup, and a scant 1/2 teaspoon salt. Pour the mixture over the tomatoes and gently toss until well coated. Arrange the tomatoes in a single layer, cut-side up, and roast, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes.
4. Nibble the roasted cherry tomatoes straight off the baking sheet. Or, if you aren’t using them immediately, let them cool and then scrape them into a clean glass jar along with any olive oil that was left in the baking dish or sheet.
Sometimes I top off the jar with an added splash of olive oil. The tomatoes will keep for about 1 week in the refrigerator.

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 - Special Note to Nashville Customers


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 Sunday in June. The Fourth of July is this week and if you are planning any events, be sure to stock up for them. We are having perfect weather for grilling so check out the items in Meats, Poultry and Vegetables that will be good cooked on the grill.

Special Note to Nashville customers:
Deliveries will be normal this week. There will be no deliveries next week, July 10.

Did you try the samples we had a Market pick up last week? I want to thank Loraine with Casa Segovia-Paz and Carol with Carol’s Vibration Cooking for providing the tasty treats last week.

Erdmann Farm intoduces a new cut flower – Lisianthus – to the Market. Microgreens are back. This time from Kelly Creek Farm. They have several different varieties. Rocky Glade Farm returns this week with their list of produce including a new product – bulb fennel.

New from JENuine Health by Chef Jenny:

Early Bird Mix

The Early Bird Mix is a great treat to enjoy with your morning coffee or tea. The flavors of a danish are artfully packaged into a bag of seeds with almonds, apricots, agave, morning spice and a hint of orange.

Try it on:
Pancakes
Waffles
Bagels with cream cheese
Yogurt
Toast with apricot jam

News from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse has updated availability of their perennials and herbs on the market, including the addition of several types of lavenders. It’s still fine to plant if you take care to water new transplants frequently and deeply.

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 is from Chef Jenny with JENuineHealth. The peppery arugula, sweet fruit, creamy goat cheese, and lemon vinaigrette make this a real crowd pleaser. It’s a great festive salad to serve on the Fourth of July!

Red, White, & Blue Salad

Ingredients

1 egg, beaten
1/2 cup olive oil
3 tbsp lemon, juice
2 tbsp agave or honey
2 tsp Dijon mustard
1/2 tsp salt
1 tsp poppy seeds
1 4 oz pkg goat cheese log, sliced into 8 slices *See Tips below.
1 cup panko bread crumbs or whole wheat bread crumbs
- olive oil, enough to line the bottom of your small fry pan
1 pkg arugula or mixed greens
1/2 cup mint, fresh, removed from stems
1 cup sprouts
4 small pears, unpeeled, seeded, cored, and sliced lengthwise in wedges
2 cups watermelon, large cubes
1 cup blueberries
1 pkg sprouts
2 pkgs Seeds of Success, Sweet & Salty

Procedure
1. *See Tips below for how to slice the goat cheese. Make sure the goat cheese is cold when you slice it. It may help to put it in the freezer for a couple minutes before you slice it.
2. Whisk egg in a small bowl and set aside.
3. Dip one goat cheese coin at a time in the beaten egg, and then coat it with the crumbs. Place it on a plate. Follow same procedure for the other 7 goat cheese medallions.
4. Place the plate of medallions in the freezer for 10 minutes to firm up before frying.
5. Combine olive oil, lemon juice, agave, mustard, salt, and poppy seeds in another small bowl. Whisk and set in the refrigerator.
6. Cover the bottom of a small non-stick fry pan with 1/4" of olive oil. Heat to medium. Gently fry two – three goat cheese medallions at a time. Remove and set on paper towels.
7. Combine the arugula, mint leaves, and sprouts together. Line each plate with the greens mixture.
8. Place 2 goat cheese medallions in the center of each bed of greens.
9. Arrange the pears, watermelon, and blueberries around the goat cheese medallions.
10. Sprinkle nuts over top and drizzle with the vinaigrette.

Servings: 4

Recipe Tips
1. Use a piece of dental flows to cut the goat cheese log into smooth circles. This is a tip I learned in culinary school.
2. You can use 2 packages of goat cheese if you want 4 goat cheese medallions per person.
3. If watermelon is not your thing, you can use strawberries instead.
4. Non-Vegetarian Option – Serve your favorite white fish on the side drizzled with the lemon vinaigrette.

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 week and we have a couple of farmer’s taking a vacation this week. Cedar Thicket Farm will be gone for several weeks. Rocky Glade Farm will be gone but return next week in time for the Fourth of July holiday. Farmer Brown and Meadow Branch Beef are still gone and hopefully will return soon.

All the farmer’s markets in the region are now open. You can enjoy local grown and made products all week long. If you are tired of the heat and crowds, Stones River Market is here for you. You can order from the comfort of your house. Some of our products are very unique to the region. Then pick up on Wednesday only takes minutes in most cases. We are here for you.

White City Produce and Greenhouse brings back the Mountain Fresh tomatoes.

Wedge Oak Farm has introduced a ham slice from their pasture raised hogs this week.

A note from Chef Jenny with JENuine Health:

Thank you for trying my Seeds of Success last week. I hope you enjoyed the wildly addictive snack mix. I am not only an inventive snack creator, but also a natural chef.

There’s a new Seeds of Success mix for you to try this week. It’s a Breakfast To-Go Mix with seeds, oats, flax, raisins and morning spices. It is great on it’s own, mixed in yogurt, with milk, or on top of toast with peanut butter.

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 comes from Mandy with Ridiculous Chocolate using the coconut flour that they have on the Market.

Coconut Flour Waffles

Ingredients

4 TBSP melted butter, ghee, or coconut oil
1/4 cup coconut flour
6 eggs Tag a Market Product
2-4 TBSP pureed apple, pumpkin, banana, pear, or other mix in (optional)
2 TBSP honey
1/4 tsp salt

Step by Step Instructions

Preheat waffle iron (I always use high), grease generously with coconut oil or ghee. Mix all ingredients until smooth. Pour batter onto waffle iron, and using a butter knife or the back of a spoon, spread the batter to evenly distribute over the iron. Cook 3-4 minutes, or until golden brown. Repeat with the remaining batter, keeping cooked waffles covered with foil in a 200 degree oven to keep warm if you wish.

Top with nutbutter, boiled fruit, or honey for a quick meal on the go.

I thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

John

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

Time to Order Local Food - A New 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/