Stones River Market
Murfreesboro, TN

Acorns (approx 1 1/2 pounds) have a deliciously starchy and sweet flavor. Can be cut in wedges, slices circles or half, roast or bake, top with savory seasoning or stuff with your favorite mix.
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Acorns (approx 1 1/2 pounds) have a deliciously starchy and sweet flavor. Can be cut in wedges, slices circles or ... more

Use arugula for salads, avocado toast, or to add a peppery crunch to your dinner. Arugula is packed with antioxidants, phytochemicals, and carotenoids. It provides calcium, potassium, phosphorus, magnesium, and sodium, and has high levels of vitamin C, and folic acid, fat soluble vitamins A, E and K (but not D) and small amounts of other B vitamins.
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Use arugula for salads, avocado toast, or to add a peppery crunch to your dinner. Arugula is packed with antioxidants, ... more

Super food! Delicious... One of our absolute favorites. Cook like spinach, or saute and put on a sandwich. One of the most nutrient-rich, antioxidant foods available. You may see a few bug bites, but that goes along with chemical-free growing.
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Super food! Delicious... One of our absolute favorites. Cook like spinach, or saute and put on a sandwich. One of ... more

This dark blue-green ribbed pumpkin-like squash produces 8 - 10 lb. fruits with very thick orange meaty sweet flesh that is excellent for cooking. Use for fall decoration and then store in a cooler or root cellar for winter use.
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This dark blue-green ribbed pumpkin-like squash produces 8 - 10 lb. fruits with very thick orange meaty sweet flesh that ... more

Naturally grown,delicious and tastes like broccoli! Can be dehydrated and stored, cooked just like spinach, throw into soup or blanched and froze for later. Delicious stir-fried with Garlic and peppers. Great fiber, full of Vit. C,K, Iron and Potassium. There may be a few bug bites which comes along with naturally grown vegetables.
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Naturally grown,delicious and tastes like broccoli! Can be dehydrated and stored, cooked just like spinach, throw into soup or blanched ... more

Delicious, organically grown fresh Broccoli heads weigh approx 1 pound.

Larger, 2-3 pounds. Most popular winter squash; fruits are 10-12" long with thick, cylindrical necks. Store in cool dry location for winter use. Great in soups, baking, stuffing, or as side dish with butter, salt and pepper or with brown sugar and spices! Its flesh color is richer than others and it keeps better. Store in cool dry place for extended winter use. Skin is creamy tan and slightly ridged.
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Larger, 2-3 pounds. Most popular winter squash; fruits are 10-12" long with thick, cylindrical necks. Store in cool dry location ... more

Heads will weigh 3-4 lb. It is tender and wonderfully-flavored,it tastes great fresh, steams, roasted or in sauerkraut.

The leaves of the savoy cabbage are tender, even when eaten raw. This makes them an ideal choice for salads, vegetable wraps, or as a bed for rice, fish, or other dishes.
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The leaves of the savoy cabbage are tender, even when eaten raw. This makes them an ideal choice for salads, ... more

A small to medium sized squash ranging in diameter from 5 to 7 inches. Round and hard skinned, the inner, somewhat stringy flesh has a mellow, but sweet flavor similar to sweet potatoes. This squash can be baked, pureed, or steamed to be served as a side dish seasoned with butter and herbs, or used as a base for soups and stews.
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A small to medium sized squash ranging in diameter from 5 to 7 inches. Round and hard skinned, the inner, ... more

Receive 1 pound approximately 10-15 ranging 3-4 inches carrots with greens, tender small carrots, enjoy with dips or salads.
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Receive 1 pound approximately 10-15 ranging 3-4 inches carrots with greens, tender small carrots, enjoy with dips or salads. more

Purple cauliflower gets its color from anthocyanin, a naturally occurring phytochemical that is also found in other red, blue, or purple fruits and vegetables, as well as red wine. Carotenoids are responsible for the color in orange cauliflower; carotenoids are also found in carrots, squash, and other yellow vegetables and fruits. Orange cauliflower actually came about as a genetic mutation that allows it to hold more beta carotene than its white counterpart. Colored cauliflower can be eaten raw, roasted, grilled, sautéed or steamed. Cooks Illustrated experimented to find out the best method of preparation for holding color. They found that the orange cauliflower proved to be the most stable; the orange pigments are not water soluble or sensitive to heat. The chlorophyll in the green cauliflower is heat sensitive just like broccoli; overcooking will cause the cauliflower to become brown. The anthocyanins in purple cauliflower leach out in water which dulls it’s color; color is better retained with dry heat such as roasting, grilling, or sautéing.
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Purple cauliflower gets its color from anthocyanin, a naturally occurring phytochemical that is also found in other red, blue, or ... more

White Heads weights vary 2-3 pounds. Smooth, tight curds, Cauliflower is high in vitamins C and K and is frequently served as a cooked vegetable or used raw in salads and relishes.
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White Heads weights vary 2-3 pounds. Smooth, tight curds, Cauliflower is high in vitamins C and K and is frequently ... more

Chives are a nutrient-dense (low calorie/high nutrients) food. They contain Vitamins A, B2, B6, C, and K, as well as calcium, folate, iron, magnesium, manganese, phosphorus, and potassium, and are so much more than just a garnish. The whole plant is edible and delicious, whether eaten raw or lightly cooked. Chop finely and add to omelets, salads, or your choice of dish.
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Chives are a nutrient-dense (low calorie/high nutrients) food. They contain Vitamins A, B2, B6, C, and K, as well as ... more

The daikon radish looks like a white or purple carrot. It's a root vegetable, but instead of having a potent, peppery taste, it's sweet, crisp and mild. It can be used in salads, pickled or even stir-fried. It's popular in some Asian cuisines.....Daikon has many unbelievable therapeutic virtues and it is rich in nutrients. It is high in minerals including calcium, potassium, magnesium, iron, phosphorus, vitamin C, vitamins of group B and fibres, it has fat-burning properties because it metabolises them....Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Eat 'em Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.
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The daikon radish looks like a white or purple carrot. It's a root vegetable, but instead of having a potent, ... more

Our blend is all soil-grown and sunshine-enriched nutrient-dense vegetables. We combine in-season farmed vegetables (typically Chard, Kale, Sorrel, Spinach, Parsley, and Arugula) with foraged vegetables (Dandelion, Plantain leaf, and Yarrow). This blend is a delicious and nutritious cooked greens complement or substitute 4 cups/4 oz (a serving of greens is typically 1 cup/1 oz. and a main dish is typically 2 cups)/2 oz. and completely fills a 7”x 7.75” quart ziplock bag. 
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Our blend is all soil-grown and sunshine-enriched nutrient-dense vegetables. We combine in-season farmed vegetables (typically Chard, Kale, Sorrel, Spinach, Parsley, ... more

Our blend is all soil-grown and sunshine-enriched nutrient-dense vegetables. We combine in-season farmed vegetables (typically red and green Lettuce, Kale, Spinach, Parsley, and Arugula) with foraged vegetables (Claytonia/Miner’s Lettuce, Mache/Corn Salad, Dandelion, Plantain leaf, Stellaria media/chickweed, and Yarrow), and sometimes a variation of microgreens. This blend is a delicious and nutritious salad complement or substitute, good on sandwiches, and delicious in a smoothie. If you would like a slightly more gut-friendly bitter taste, let us know in the comments.  4 cups/4 oz (a side salad is typically 1 cup and a salad mail dish is typically 2 cups)/x oz. and completely fills a 7”x 7.75” quart ziplock bag. 
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Our blend is all soil-grown and sunshine-enriched nutrient-dense vegetables. We combine in-season farmed vegetables (typically red and green Lettuce, Kale, ... more

10 bulb Garlic Braid made with an artichoke variety. Smooth flavor and long lasting bulbs. Hang in your kitchen to display the beautiful bulbs.
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10 bulb Garlic Braid made with an artichoke variety. Smooth flavor and long lasting bulbs. Hang in your kitchen to ... more

Tatsoi is a spring and fall crop with a pleasant, sweet aroma and a mild mustard flavor. It has a taste and consistency somewhere between spinach and chard
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Tatsoi is a spring and fall crop with a pleasant, sweet aroma and a mild mustard flavor. It has a ... more

Collard greens are a variety of cabbage that does not form a head. Many confuse collards with kale but they have a unique flavor all their own. Some have described the flavor as a cross between kale and cabbage. Cooks the same as many other greens, can be juiced.
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Collard greens are a variety of cabbage that does not form a head. Many confuse collards with kale but they ... more

Mustard greens are high in Vitamin A and Vitamin K. Mustard greens are more pungent than the closely-related greens (kale, cabbage, collard greens, et cetera) and is frequently mixed with these milder greens in a dish of "mixed greens", which may include wild greens such as dandelion. Mustard greens are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Here is a Recipe for Mustard with Potatoes •4 to 5 medium red potatoes, quartered •3 tablespoons of butter •1 tablespoon bacon drippings, or use more butter •8 ounces fresh sliced mushrooms •salt and black pepper, to taste •dash red pepper, optional •4 cups (about 1 pound) shredded mustard greens Boil potatoes until just tender; cool and slice. Melt butter with bacon drippings in a large heavy skillet over medium heat; add potatoes and mushrooms. Season with salt, pepper, and red pepper, if using. Cook and stir until mushrooms are tender and potatoes are heated through, about 3 to 4 minutes. Add greens and stir until mixed together. Enjoy
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Mustard greens are high in Vitamin A and Vitamin K. Mustard greens are more pungent than the closely-related greens (kale, ... more

You received one pound of this great tasting Red Russian Kale. Just a little past baby leaf, very tender and mild, a pre-1885 heirloom variety. Oak type leaves have a red tinge, and stems are a purplish-red. One of our favorite kales. Great flavor. Will go well in salads, sauteed or prepared like you would spinach, wonderful in juices.
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You received one pound of this great tasting Red Russian Kale. Just a little past baby leaf, very tender and ... more

You received one pound of this great tasting Kale. Will go well in salads, sauteed or prepared like you would spinach, wonderful in juices. We boiled/steamed a couple pounds with diced onions and a tablespoon of bacon drippings, there wasn't any leftovers!
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You received one pound of this great tasting Kale. Will go well in salads, sauteed or prepared like you would ... more

You received HALF pound of this great tasting Kale. Loose leaf, less stems. Will go well in salads, sauteed or prepared like you would spinach, wonderful in juices. We boiled/steamed a couple pounds with diced onions and a tablespoon of bacon drippings, there wasn't any leftovers!
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You received HALF pound of this great tasting Kale. Loose leaf, less stems. Will go well in salads, sauteed or ... more

Rainbow Chard is edible at all stages of growth: small leaf for free greens in a salad; young stalks cooked as green beans or asparagus; mature leaves cooked as spinach; stalks for fritters or used as dippers.
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Rainbow Chard is edible at all stages of growth: small leaf for free greens in a salad; young stalks cooked ... more