Stones River Market
Murfreesboro, TN

Market News

The Market is back open today. The newsletter is late due to internet problems this morning.

Market Update: We now have an option of pre-paying for your order before pick up. This feature is available through Square. If you are interested in this feature, please send me a note so that I can get it set up.

Rock Hill Road is on vacation this week. Her chickens are still molting and production is way down. She should be back next week.

Apples this week from Rainbow Hill Farm include Gala variety, a mild, sweet apple.

Message from JENuine Health by Chef Jenny:

If you are a fan of the Seeds of Success (Early Bird Mix) now is the time to stock up. This mix will soon be replaced with a seasonal, Pumpkin Spice Mix. There are four large bags available this week, along with 7 small bags. The Seeds of Success have a long shelf life and can also be stored in the refrigerator.

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.

There is an abundance of peppers and potatoes, so this week’s recipe features those two items.

Skillet Potatoes with Peppers and Onions

1 teaspoon olive oil
3 potatoes, I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total
1 bell pepper, I used 1/2 each red and green, chopped small
1 small yellow onion, chopped small
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste

Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.

Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.