Stones River Market
Murfreesboro, TN

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.

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.

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.

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.

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.

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.

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.

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.

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.