Stones River Market
Murfreesboro, TN

Acorns 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 have a deliciously starchy and sweet flavor. Can be cut in wedges, slices circles or half, roast or bake, ... more

These little squashes are perfect for one person servings. Often baked with butter & brown sugar, but also excellent cubed and roasted or in soup.
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These little squashes are perfect for one person servings. Often baked with butter & brown sugar, but also excellent cubed ... more

LARGE..3 TO 4 pounds Most popular winter squash; fruits are 10-14 long with thick, cylindrical necks.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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LARGE..3 TO 4 pounds Most popular winter squash; fruits are 10-14 long with thick, cylindrical necks.Its flesh color is richer ... 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

Heirloom "Cushaw Green-Striped" The cushaw is a variety of winter squash and is originally from the south of Mexico. It is a large (sometimes up to 20 pounds!) squash with a characteristic green and white striped pattern. It has a mildly sweet taste and behaves like a pumpkin or delicata squash when it is cooked. It is high in vitamins C and A which make it excellent for your immune system.
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Heirloom "Cushaw Green-Striped" The cushaw is a variety of winter squash and is originally from the south of Mexico. It ... more

We’ve done the work, fresh shelled peas, ready to be rinsed and put in the pot! Don't think there is anything much better than a bowl of peas and cornbread!! These peas are white with a pink eye, can be used fresh or allow to dry for later use. One pound of peas will yield approximately 1 cup of shelled peas. Best if used within 2 days.
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We’ve done the work, fresh shelled peas, ready to be rinsed and put in the pot! Don't think there is ... 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

Southerners love their greens especially after a frost. Nothing is more comforting than the traditional pork-seasoned dish of turnip greens, kale, collards, or mustard greens served up with freshly baked corn bread to dip into the "pot-likker." The green leaves of the turnip top ("turnip greens") are a good source of Vitamin A, folate, Vitamin C, Vitamin K and calcium. Turnip greens are high in lutein.
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Southerners love their greens especially after a frost. Nothing is more comforting than the traditional pork-seasoned dish of turnip greens, ... more

Organically Grown.....Most common heirloom okra around. Long slender pods. Excellent for frying or sliced into combo, Can be grilled or baked. When baked, spray with vegetable oil and place whole on lined cookie sheet, bake at 400 degrees for approximately 10 minutes and turn and bake another 10 minutes or so. Salt and Pepper after removing from oven.
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Organically Grown.....Most common heirloom okra around. Long slender pods. Excellent for frying or sliced into combo, Can be grilled or ... more

EXTREMELY HOT PEPPER....Bhut Jolokia also know as the Ghost Pepper has been around for many centures and it is believed to have originated in India. The work Bhut, given from the Bhutia people, means "ghost' and was probably given the name because the way the heat sneacks up on the one who eats it. ALWAYS WEAR GLOVES AND EYE PROTECTION WHEN PREPARING PEPPERS TO PREVENT ACCIDENTAL INJURIES. In 2007 Gunniess World Records certified that the ghost pepper was the world's hottest chili pepper, 401.5 times hotter than Tabasco sauce; the ghost chili is rated at more that 1 million Scoville heat units. Classic Tabasco sauce ranges from 2,500 to 5,000 SHU However the Ghost Pepper was shortly superseded by infinity chili in 2011, Naga VIper, then later the Trinidad Moruga Scorpion in 2012 and finally the Carolina Reaper in 2013....WHAT DO YOU DO WITH IT? Use as a food and a spice. Use in fresh or dried forms, heat up curries, pickles and chutneys but also to impact two distinct flavors to them. It is popularly used in combination with pork or dried or fermented fish.
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EXTREMELY HOT PEPPER....Bhut Jolokia also know as the Ghost Pepper has been around for many centures and it is believed ... more

This pepper is around the 7th hottest pepper, excellent in any dish that you want to spice up, doesn't take much! Be sure to wear gloves when handling any hot peppers.
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This pepper is around the 7th hottest pepper, excellent in any dish that you want to spice up, doesn't take ... more

EXTREMELY HOT PEPPER....Bhut Jolokia also know as the Ghost Pepper has been around for many centures and it is believed to have originated in India. The work Bhut, given from the Bhutia people, means "ghost' and was probably given the name because the way the heat sneacks up on the one who eats it. ALWAYS WEAR GLOVES AND EYE PROTECTION WHEN PREPARING PEPPERS TO PREVENT ACCIDENTAL INJURIES. In 2007 Gunniess World Records certified that the ghost pepper was the world's hottest chili pepper, 401.5 times hotter than Tabasco sauce; the ghost chili is rated at more that 1 million Scoville heat units. Classic Tabasco sauce ranges from 2,500 to 5,000 SHU However the Ghost Pepper was shortly superseded by infinity chili in 2011, Naga VIper, then later the Trinidad Moruga Scorpion in 2012 and finally the Carolina Reaper in 2013....WHAT DO YOU DO WITH IT? Use as a food and a spice. Use in fresh or dried forms, heat up curries, pickles and chutneys but also to impact two distinct flavors to them. It is popularly used in combination with pork or dried or fermented fish.
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EXTREMELY HOT PEPPER....Bhut Jolokia also know as the Ghost Pepper has been around for many centures and it is believed ... more

Thick wall and full body flavor. Excellent in salads, grilled, stir fry or stuffed.

The heirloom pumpkin of the New England settlers and Indians, several hundred years old. This is a truly old variety; can be used for pies; the traditional American pumpkin.
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The heirloom pumpkin of the New England settlers and Indians, several hundred years old. This is a truly old variety; ... more

This beautiful pumpkin was introduced by Johnson & Stokes in 1893. Lovely golden fruit have white netting and are perfect for pies. In fact, this is one of the best tasting pie pumpkins you can grow; with very sweet and smooth flesh, it's a favorite of all who grow it.
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This beautiful pumpkin was introduced by Johnson & Stokes in 1893. Lovely golden fruit have white netting and are perfect ... more

This beautiful pumpkin was introduced by Johnson & Stokes in 1893. Lovely golden fruit have white netting and are perfect for pies. In fact, this is one of the best tasting pie pumpkins you can grow; with very sweet and smooth flesh, it's a favorite of all who grow it.
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This beautiful pumpkin was introduced by Johnson & Stokes in 1893. Lovely golden fruit have white netting and are perfect ... more

Medium size fruit weights 2 to 2-1/2 pounds. Flesh is pale yellow and breaks up into spaghetti-like strands. Can be boil or baked, we prefer baked, at 350 degrees, halved, deseeded and covered for approximately an hour until tender. Can be done in Microwave, use caution will be extrememly hot. Use fork to create strands. Excellent with butter, salt and pepper or top with cheese..endless ideas. We enjoy it combined with onions and farm eggs and thyme of course Parm cheese in a fatata.
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Medium size fruit weights 2 to 2-1/2 pounds. Flesh is pale yellow and breaks up into spaghetti-like strands. Can be ... more

Heirlooms are the old time tomatoes like "Grandma used to grow". Flavors vary from mild to sharp. All are thin skinned and vary juicy. Heirlooms come in various colors---red, yellow, purple, pink, green, and bi-colored. Certified organic.
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Heirlooms are the old time tomatoes like "Grandma used to grow". Flavors vary from mild to sharp. All are thin ... more