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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/

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 back to another week of locally grown and made produce.

Rocky Glade Farm returns this week with their spring greens. Word from Julie is berries may be coming very soon. Farmer Brown’s hydroponic lettuce is really making an appearance on the Market. If you are into making salads at this time of year, be sure to add Bloomsbury Farm alfalfa or clover sprouts on top.

As the weather warms, people start breaking out their grills. Meadow Branch Beef, Wedge Oak Farm and West Wind Farms have plenty of products that are perfect for grilling.

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! Here is a simple recipe using Market produce that I found courtesy of Yummly and Clean Eating. Whether for breakfast, lunch or dinner, this simple mealtime solution is full of flavor and nutritious leafy greens. You can find the recipe here.

Sunny Eggs with Asian Greens

INGREDIENTS:

1 1/2 tsp coconut oil, divided
2 cloves garlic, minced
6 cups roughly chopped dark leafy greens (TIP: Try any of these in any combination: dandelion greens, spinach, kale, collard greens, bok choy, Swiss chard and arugula.)
2 tsp peeled and chopped fresh ginger
1 tbsp low-sodium tamari
1/2 tsp sesame oil
2 large eggs
Sriracha hot sauce, optional
Fresh ground black pepper, optional

INSTRUCTIONS:

1. In a nonstick wok or large nonstick skillet, heat 1 tsp coconut oil on medium-high. Add garlic, greens and ginger and sauté, stirring constantly, until garlic and ginger are fragrant and greens are wilted. Remove from heat and divide among serving bowls. Drizzle with tamari and sesame oil, dividing evenly.

2. Return wok to medium-high heat and add remaining 1/2 tsp coconut oil. Crack eggs into a small bowl and gently slide eggs into wok. Cook until bottoms are golden brown and whites are just firm and opaque throughout and yolks are runny.

3. With a spatula, gently slide eggs over top of greens, dividing evenly. If desired, top with Sriracha and pepper, to taste.

(TIP: If you have 1 to 2 cups leftover whole grains or pasta on hand, feel free to heat them up and toss them into your bowls before you add the greens for an extra hearty treat!)

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 - April 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. I return from my trip out west ready to get back to the farm and get more vegetables and flowers in the ground. April is not far away and should mean an end to this very cold winter we have had.

There will be normal deliveries this week for Nashville customers.

With my return, Carol’s Vibration Cooking and Meadow Branch Beef have listed their items on the Market. Wild Flours is still out this week.

I forgot to mention last week that Cedar Thicket Farm has re-stocked bay leaves.

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! Here is a simple recipe using Market produce that I found courtesy of Yummly and allrecipes.com. It is an easy roast that can be served with oven roasted vegetables. You can find the recipe here.

Beef Pot Roast

Ingredients:
2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black
pepper

Instructions:
1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.

3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

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

Once again, I am on the road. Greetings from San Francisco. I am here for a little relaxation and some work. Trying to adjust to the time change has been a challenge.

We have a couple of producers return this week and several others taking a vacation. Rocky Glade Farm returns with spinach and mixed head lettuce. Ridiculous Chocolate also returns and has restocked his cayenne pepper and peanut butter varieties of chocolate.

Carol’s Vibration Cooking, Meadow Branch Beef, and Wild Flours are taking vacations from the Market. Watch for their return.

I want to thank Chef Jenny for her cooking demonstration last week. She provided two very tasty samples at pick up. This may become a regular event for Market night.

Here is a message from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse is listing the last of the daffodil bouquets this week. As I’m writing this on Saturday, we still have some nice blooms, but who knows whether they will last till market day? I appreciate your orders, but want you to be aware that I may have to remove these from your order. The half-price hanging baskets are now gone. I will have this season’s beautiful hanging baskets, including some new types, available in about a month, in time to put out on your porch or patio after last frost. Just about all the perennial plants are now available, young, vigorously growing plants that have not yet reached full blooming size – just right to brighten up your garden this spring.The flowering almond bushes are beginning to bloom. At 4-5 feet mature height, these beautiful bloomers would be a great addition to the midground or background of your landscape.

From West Wind Farms this week:

Easter is April 20. Start planning now for your Easter dinner!

You will find our spiral-sliced hickory smoked ham is easy to serve. We also have a couple other fully cooked smoed hams available. For an intimate family supper or a large dinner party, you will find just the ham for a special Easter meal!

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!

A recipe 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/

The Market is in the News and a Cooking Demo 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

Welcome back to another week of locally grown and made products. Did you see the article about the local food in today’s edition of the Daily News Journal. The Market was mentioned. Be sure to share with you friends.

When you come for pick up this week, we will be having a cooking demonstration and food tasting opportunity. Chef Jenny with One Healthy Chef will be providing us with samples of foods cooked from the Market. More details will be provided on the Market’s Facebook page.

Are you starting a garden this spring? Now is the time to get started. White City Produce and Greenhouse has broccoli, cabbage and cauliflower plants for you to get a head start.

Bamboo stakes return from Ferris Family Farm. They can be used for staking your tomatoes, peppers and other plants.

West Wind Farms has re-stocked many of their specialty meats and sausages, including beef jerky. Almond butter has also be added.

Here is a message from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse has made several types of perennial plants available for early purchase. These are fine to set into the garden now. Please be aware that, while they are vigorously growing, they have been in dormancy and have not yet reached full size for this growing season. Give them plenty of room when you set them into the garden. This finicky weather has made it hard to know what will happen, but I’m guessing that this will be the last week for the Daffodil Bouquets. Get yours now, or buy one for a friend! Nothing says “Spring!” like a fresh daffodil bouquet.

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! Here is a simple recipe using Market produce that I found courtesy of Yummly and Kalyn’s Kitchen. It calls for ground beef, lettuce and tomatoes. You can use store bought Tzatziki or a homemade recipe found here.

Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes

(Makes 6-7 lettuce wraps; recipe for the meatballs adapted from the Gyro Meat recipe from The Spice House.)

Ingredients:
1 lb. extra lean ground beef (I used beef with 7% fat)
1/2 onion, finely chopped in food processor
1 T Greek seasoning (I used The Spice House Greektown Billygoat Seasoning, see note after recipe.)
1/2 tsp. ground cumin
1/2 tsp. garlic powder
olive oil, for brushing grill pan
1 large head iceberg lettuce
Tzatziki sauce, about 3/4 cup (I love homemade Tzatziki, but you can use purchased Tzatziki as well.)
3/4 cup chopped cherry tomatoes

Instructions:
Coarsely chop the onion; then put it in the food processor and pulse until onion is finely chopped. Add the Greek seasoning, cumin, and garlic powder and pulse a few more times until the seasonings are well blended with the onion. (You can also do this by hand, but it’s easier in the food processor.)

Put the ground beef into a bowl, add the onion-spice mixture, and use your clean hands to mix the spices into the meat. Then use a tablespoon-sized measuring spoon to scoop out the meat and form into meatballs. (I got 20 meatballs.)

Brush a stove-top grill pan or frying pan with olive oil, then heat the pan over medium high heat and cook the meatballs, turning often, until they are well browned and completely cooked through (about 10-12 minutes.)

Cut out the core of the lettuce and cut the lettuce head into two halves, then break the leaves apart, making each lettuce cup out of two leaves. Put three meatballs into each lettuce cup, top with Tzatziki sauce, and sprinkle over chopped tomatoes.

The Gyro meatballs were great after they had been in the fridge overnight. I wouldn’t recommend microwaving them; I just heated them in a mini-frying pan on the stove.

Greek Seasoning Note: The Spice House Greektown Billygoat Seasoning contains “coarse flake salt, granulated garlic powder, Tellicherry black pepper, onion powder, Greek fancy oregano and powdered lemon peel.” I particularly love this blend, but I think most brands of Greek seasoning have similar ingredients.

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/