Stones River Market
Murfreesboro, TN

Market News

The Market is back open this morning and we have several items of interest this week. We welcome two new growers to the Market. Brittany with Fallen Branch Farms brings additional duck eggs to the Market. Scott with Bloomin’ Shrooms joins us and has mushrooms for you.

West Wind Farms has re-stocked with beef products. They have also begun to take reservations for Thanksgiving turkeys. Reserve yours now!

Rainbow Hill Farm keeps adding to the list of apples. There are four varieties now available – Mutsu, Rhode Island Greening, Red and Yellow Delicious.

Flying S Farms introduces a paw paw peach jam to the Market.

Chef Jenny with JENuine Health shares this:

NEW this week: Happy Hummingbird mix combines toasted sunflower seeds, pumpkin seeds, and pecans with cranberries, honey, and a hint of cinnamon spice. It’s a cut above your average trail mix and it’s flavors are reminiscent of fall. Enjoy it with hot apple cider, oatmeal, yogurt, or on top of chicken salad or a spinach salad with raspberry vinaigrette.

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! The recipe this week was shared to me by Tami with White City Produce and Greenhouse. It uses apples and sweet potatoes from the Market. it comes from the Food Network and Guy Fieri (http://www.foodnetwork.com/recipes/guy-fieri/whiskey-glazed-sweet-potatoes-recipe.html)

Whiskey-Glazed Sweet Potatoes

Ingredients

3 pounds sweet potatoes (about 4 large)
1 cup pecans
4 tablespoons unsalted butter, plus more for preparing baking dish
3/4 cup agave syrup, preferably amber
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 cup whiskey
2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces

Directions

Preheat the oven to 375 degrees F.

Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes – if they are soft, they are done. Let cool.

In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.

Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.

Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.

Remove and serve immediately.