Stones River Market
Murfreesboro, TN

Market News

I hope everyone had a safe Fourth of July. The Market is back open this morning with some vendors on vacation and others returning. Wild Flours returns this week and will be back on their every other week schedule. Carol’s Vibration Cooking, Erdmann Farm, and Casa Segovia-Paz are on vacation this week only.

Reminder for Nashville customers:
There will be no deliveries this week, July 10.

Rocky Glade Farm brings back local honey as well as their garlic and purple sun potatoes.

Prospect Hill Farm returns this summer with his blueberries.

There are plenty of squash and zucchini available from Flying S Farm, Rainbow Hill Farm and White city Produce and Greenhouse.

We have a new product from JENuine Health by Chef Jenny. A note from Jenny:

Munchy Mocking Bird Mix

This snack sets itself apart from the others because it is not sweet. It is a crunchy mix of seeds, gluten-free grains, and minced onions that have been toasted in olive oil and then combined with garlic and spices. If you are a garlic bread fan, you are sure to love this mix.

Try it on:

Potatoes
Veggies (broccoli, kale, swiss chard)
Hummus
Pasta salads
salads
Tomatoes & Mozzarella

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! I am taking a break from recipes this week. If you have created a dish and want to share with everyone, please send it to me.

Lin Richmond shared this recipe with us and has used it regularly for her cherry tomatoes.

Red, White, & Blue Salad

INGREDIENTS
1 pint cherry tomatoes, whether red, orange, yellow or a combination, stemmed
1/4 cup extra-virgin olive oil
1 tablespoon cane sugar or maple syrup
1/2 teaspoon fine-grain sea salt, plus more to taste

DIRECTIONS
1. To make the roasted cherry tomatoes, preheat the oven to 350°F (176°C). Adjust the oven rack to the top third of the oven.
2. Slice the tomatoes in half and place them on a rimmed baking sheet.
3. In a small bowl, whisk together the olive oil, sugar or maple syrup, and a scant 1/2 teaspoon salt. Pour the mixture over the tomatoes and gently toss until well coated. Arrange the tomatoes in a single layer, cut-side up, and roast, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes.
4. Nibble the roasted cherry tomatoes straight off the baking sheet. Or, if you aren’t using them immediately, let them cool and then scrape them into a clean glass jar along with any olive oil that was left in the baking dish or sheet.
Sometimes I top off the jar with an added splash of olive oil. The tomatoes will keep for about 1 week in the refrigerator.