Welcome back to another week of locally grown and made products.
I want to thank everyone who ordered last week for your concern and understanding after the craziness that happened. My van is now in the shop and should be back functioning in the next couple of days. You may have also noticed a new person working behind the tables. That is my granddaughter Makenzie. She will be helping now when Austin is unable to make it.
Many you have asked about Wild Flours. They have returned this week with loaves of bread and milled grains. They will be on the Market every other week so you may need to stock up on their items if you want them. Their bread freezes well.
The kale’s from Erdmann Farm were stunted due to last weeks freezing temperatures but they will return soon. We are now past the last historical frost day for Tennessee so people are starting to plant the typical summer vegetables in their garden. Rainbow Hill Farm has added tomato plants to the Market to get your garden a head start.
Here is a message from Linda with Dogwood Valley Greenhouse:
The azaleas are at their peak this week. Be sure to get yours. These are beautilful strong bushes covered with flowers: pure white, deep pink/red, medium pink with darker throat, salmon, or white with a pink stripe. Get yours while they are still in bloom.
Are you looking for an all-natural sun and bug protection? Carol’s Vibration has mini lotion bars the Market! Lotion bars are rubbed in between the hands for the skin. Carol has been making herbal infused skin care products for 18 years…..The bugs are out and are coming more……
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!
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! This recipe came from Yummly and Kalyn’s Kitchen.
Sauteed Kale with Garlic and Onion (Melting Tuscan Kale)
(Makes 2-3 servings, recipe adapted slightly from The Italian Country Table by Lynne Rossetto Kasper.)
1 lb. dark green kale leaves, stem removed and leaves chopped, then washed and dried
1 T extra virgin olive oil (or slightly more, depending on your pan)
1 red onion, chopped in small pieces (or use about 1/2 cup chopped shallots)
2 cloves fresh garlic, very finely minced
1 1/2 cup – 2 cups water, added 1/2 cup at a time
Optional: Spanish Sherry Vinegar or other vinegar of your choice sprinkled over the cooked kale
Chop the onion or shallots and finely mince the garlic, then heat oil in heavy frying pan until it’s medium-hot and saute onion 3-4 minutes until it starts to brown. When onion is turning slightly brown, add garlic and saute 1 minute more.
While onions and garlic cook, cut away the center rib from each kale leaf and discard. Chop or tear the kale leaves into bite-sized pieces, then wash and spin dry or dry with paper towels.
Add chopped kale leaves to the browned onion/garlic mixture, season generously with salt and fresh ground black pepper, and let the kale wilt for 2-3 minutes, then add 1/2 cup water, stir, and let the kale cook in the water until the pan is almost dry, about 5-10 minutes.
Add 1/2 cup more water and cook kale 5-10 minutes more, then add a third 1/2 cup of water and cook kale 5-10 minutes more. After you’ve added water and cooked it off three times, taste to see if the kale is tender; if not, add water one more time and cook a bit longer.
When kale is melt-in-your-mouth tender and the pan is nearly dry, season as desired with vinegar and serve hot or warm.