Stones River Market
Murfreesboro, TN

Market News

Welcome back to another week of locally grown and made products.

Both Rainbow Hill Farm and Healthy Harvest Bread have returned from their sustainable agriculture conference and listed their products again. For those interested in making applesauce, the last of the apples are available this week from Rainbow Hill Farm. Granola’s and Ezekiel Bread from Healthy Harvest Bread are back.

You can brighten up your home with a hanging basket from Dogwood Valley Greenhouse. She is running a clearance sale on some of her hanging baskets.

Farmer Brown has added a new chia salad dressing designed for an iron skillet corn salad but can be used on other salads as well.

Meadow Branch Beef has re-stocked his inventory of beef. You will find several offerings of roasts, steaks and briskets.

I forgot to mention this last week, but Ridiculous Chocolate has re-stocked his freezer with his organic chocolate.

West Wind Farms has re-stocked the nut butters. The varieties now available are almond, cashew and peanut.

Wild Flours has listed a wide assortment of baking products including gluten free items.

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 healthy omelet recipe to kick off your morning. Here is another recipe from Yummly (www.yummly.com) that I think you will enjoy.

Spinach And Oven-Roasted Tomato Omelet

Ingredients
1 tablespoon olive oil
4 large eggs, beaten
1 cup baby spinach leaves, washed and dried
1/2 cup oven-roasted tomatoes, roughly chopped
1/2 cup Feta cheese, crumbled

Instructions

1. Heat the olive oil in a small non-stick pan over medium-low heat.
2. Saute the spinach for 2-3 minutes, or until wilted, then add the tomatoes and toss to combine. Using a spatula, spread the vegetables evenly over the surface of the pan.
3. Pour in beaten eggs and shake pan to distribute evenly.
4. When bottom is set, about 2 minutes, loosen the omelet from the pan to prevent sticking. Sprinkle the feta cheese evenly on one side, then flip the other side over to cover completely. Cook until golden brown, then flip the omelet and cook for a minute on the other side.
5. Cut omelet in half using a plastic spatula (we’re not fancy), transfer to two plates and serve hot.

Serves 2