Stones River Market
Murfreesboro, TN

Market News

Welcome back to another week of locally grown and made products. Fall officially arrives this week and temperatures are starting to reflect that.

We also want to congratulate Rainbow Hill Farm. Just recently they received their USDA Organic Certification.

There are still plenty of peppers and tomatoes available on the Market including a new one from Flying S Farms. They bring us the infamous ghost pepper, at one time it was the hottest pepper known. If you like to preserve them for winter, now is the time to take advantage of the varieties available.

You will also find numerous varieties for winter squash on the Market this week. Properly stored, they can last several weeks.

Lettuces and greens are starting to return to the Market. Rocky Glade Farm brings a flower sprout kale which is perfect for kale chips due to their thicker leaves. Frontier Family Farm have several varieties of lettuce and brings back bags of spinach.

Fresh baby ginger is back on the Market also from Rocky Glade Farm.

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 Catherine with Flying S Farms. It came from Getting Healthy with Jana.

Garlic Rubbed Roasted Cabbage Steaks

Ingredients

• 1 (approx 2lb) head of organic green cabbage, cut into 1? thick slices
• 1.5 tablespoons olive oil
• 2 to 3 large garlic cloves, smashed
• kosher salt
• freshly ground black pepper
• spray olive oil OR non-stick cooking spray

Instructions
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1" thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Serve hot and Enjoy!