Stones River Market
Murfreesboro, TN

Market News

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

Rocky Glade Farm returns this week with their spring greens. Word from Julie is berries may be coming very soon. Farmer Brown’s hydroponic lettuce is really making an appearance on the Market. If you are into making salads at this time of year, be sure to add Bloomsbury Farm alfalfa or clover sprouts on top.

As the weather warms, people start breaking out their grills. Meadow Branch Beef, Wedge Oak Farm and West Wind Farms have plenty of products that are perfect for grilling.

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! Here is a simple recipe using Market produce that I found courtesy of Yummly and Clean Eating. Whether for breakfast, lunch or dinner, this simple mealtime solution is full of flavor and nutritious leafy greens. You can find the recipe here.

Sunny Eggs with Asian Greens

INGREDIENTS:

1 1/2 tsp coconut oil, divided
2 cloves garlic, minced
6 cups roughly chopped dark leafy greens (TIP: Try any of these in any combination: dandelion greens, spinach, kale, collard greens, bok choy, Swiss chard and arugula.)
2 tsp peeled and chopped fresh ginger
1 tbsp low-sodium tamari
1/2 tsp sesame oil
2 large eggs
Sriracha hot sauce, optional
Fresh ground black pepper, optional

INSTRUCTIONS:

1. In a nonstick wok or large nonstick skillet, heat 1 tsp coconut oil on medium-high. Add garlic, greens and ginger and sauté, stirring constantly, until garlic and ginger are fragrant and greens are wilted. Remove from heat and divide among serving bowls. Drizzle with tamari and sesame oil, dividing evenly.

2. Return wok to medium-high heat and add remaining 1/2 tsp coconut oil. Crack eggs into a small bowl and gently slide eggs into wok. Cook until bottoms are golden brown and whites are just firm and opaque throughout and yolks are runny.

3. With a spatula, gently slide eggs over top of greens, dividing evenly. If desired, top with Sriracha and pepper, to taste.

(TIP: If you have 1 to 2 cups leftover whole grains or pasta on hand, feel free to heat them up and toss them into your bowls before you add the greens for an extra hearty treat!)