Stones River Market
Murfreesboro, TN

Market News

Have you been able to get outside this weekend and enjoy the warm weather? The Market is back open and we are starting to see some signs of spring with more produce available. Rocky Glade Farm returns with bags of spinach. Farmer Brown has a couple different varieties of lettuce listed this week with more coming soon.

Carol’s Vibration has added a bug repellent lotion bar to protect you against insects this year.

Sean with Nuance Coffee & Tea is running a special this week and has a note for you:

Nuance Coffee & Tea is having a closeout sale on their single serve French Presses. These are normally $15.00 each, but this week only they are marked down to just $10.00. Retail on these is normally $20.00 to $25.00. Get one for yourself, a relative, co-worker, as a birthday gift, Anniversary, or for someone next Christmas. Quantities are limited and the will go quickly at this extremely low price. Just look under the “coffee and tea” section and click on “brewing accessories”. Don’t miss out on this incredible deal because when they are gone we will not be getting any more. Have a great week!

West Wind Farms has introduced a couple new products – Chicken Sage Sausage patties and smoked chicken drumsticks. They are also running a 50% sale on chicken backs.

Wedge Oak Farm has added boneless, skinless chicken breasts.

Finally, RJ Hadle with Rock Hill Road Farm is participating in the St. Patrick Foundation Bald in the Boro. From RJ:

I’m shaving my head to raise money for childhood cancer research!

For more information about the organization as well as donating, visit their link at http://www.stbaldricks.org/participants/mypage/680940/2014

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! Even though we are enjoying warm weather, it is still winter so here is a soup recipe to try from Yummly and How Sweet it is.

White Bean Chicken Soup

serves 4

3 boneless, skinless chicken breasts, cooked and cubed
2 slices thick-cut bacon, chopped
1 small sweet onion, chopped
1 cleaned and trimmed leek, thinly sliced
1 1/2 cups sliced mushrooms
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
4 garlic cloves, minced
1 (6 oz) bag fresh spinach
1 can (15 oz) cannellini beans, drained and rinsed
2 cups low-sodium chicken stock
2 cups water
1/4 cup freshly grated fontina cheese + more for garnish

Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel. Turn heat down to medium-low and add onions and leeks. Stir thoroughly to coat in bacon fat, then cook for 3 minutes. Add in mushrooms, stirring to coat and cook for 3 minutes more. Stir in pepper and paprika, then add in garlic and spinach. Cook for 3-4 minutes, or until spinach wilts.

Add in chicken and toss with ingredients to coat. Add in beans, stock and water, then simmer for 10-15 minutes. Stir in fontina and bacon. Season with salt if desired (I really didn’t feel that mine needed any with the bacon + stock + fontina.) Serve with additional grated fontina and crackers.

Note: as long as you have some cooked chicken on hand, this soup will take you under 30 minutes. If you have to cook the chicken, you’re looking at about 45 minutes.