Stones River Market
Murfreesboro, TN

Market News

Wow! February is already here which means Spring is fast approaching. Farmers are getting their greenhouses filled for the coming season. It has been a particularly tough Winter on our year round growers but they will get more products added soon.

Some items of interest this week:

Flying S Farms has a new biscuit – sour cream sweet potato butter biscuit.

Frontier Family Farm’s greenhouse has been very productive this winter with them offering spinach and a gourmet spring mix.

In anticipation of spring, Carol’s Vibration Cooking has added a bug and sun protection lotion bar.

Nuance Coffee & Tea has added several new coffees to their offerings this week. They are ALL Peaberry bean coffees from: Kenya, Malawi, Papua New Guinea, and Zimbabwe. These are some rare and outstanding coffees that have been hand sorted to ensure only the finest beans are selected. Enjoy!

Ever cooked with duck eggs? Wedge Oak Farm has them on the Market and many people are finding benefits to using them in their cooking.

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!

It is still soup weather. If you have a favorite soup recipe, please send them to me so I can share with everyone.

Market News

The Market is back open this morning. The Super Bowl is next Sunday so be sure to stock up on items to accompany your parties. Desserts and cakes from Flying S Farms, Healthy Harvest Breads, Ms. Rosies and Ridiculous Chocolate are available. You will also find a party pack of empanadas from Casa Segovia-Paz.

We welcome back The Blue Porch, returning with their cold salads, cheese spreads and hot sauces.

Botanical Harmony introduces natural deodorant to the Market. She has for difference sctents – Unscented, Citrus, Orange Patchouli and Lavender.

Chef Jenny is back this week and will be on the Market every other week. A note from Jenny:

Are your “not-so-fresh” winter foods getting boring? Add nutrients and transform bland into grand with Seeds of Success Seasonings. Add freshness to your chicken, fish, potatoes, winter greens and all veggies with the NEW Dill-icious Seasoning. It’s easy, no cooking required, just sprinkle on your food!

Linda with Dogwood Valley Greenhouse sends this message:

Dogwood Valley Greenhouse has added several nice houseplants to the listings. Available now are needlepoint ivy, cape primrose, wandering jew, and two colors of spider plant, all in 10" hanging baskets. We also have several very nice succulent planters and herb collection baskets for your table or windowsill. Panda plants and aloe vera plants would also be good additions to your winter indoor garden. All these need to stay inside until our frost-free date near the end of April, then will be happy to spend the summer on porch or patio.

We are also making decisions about spring offerings of flowering hanging baskets, vegetable plants in gallon pots, and 6 packs of bedding plants. If there is something special you would be interested in, please let us know by e-mail to tnhomeschooler@yahoo.com.

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 came to me in one of the emails I get about food and uses products you can find on the Market It comes to us from Little Leopard Book. I plan on trying it this week.

Slow Cooked Beef Ragu

Ingredients

• 1 large onion (sliced)
• 4 garlic cloves
• 2 tbsp fresh rosemary (chopped)
• 2 lb beef chuck roast
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 cups beef broth
• ¼ cup red wine
• 1 can (6 oz) tomato paste
• 1 can (15 oz) diced tomatoes
• 12 ounces pappardelle pasta or polenta
• ½ cup Parmesan cheese (grated)

Instructions

1. Add the onion and garlic cloves to the bottom of a slow cooker set to high.
2. Sprinkle the fresh rosemary over the top.
3. Season the beef with the salt and pepper, then add to the slow cooker.
4. In a medium bowl, combine the beef broth, red wine and tomato paste.
5. Pour the mixture over the beef.
6. Add the can of diced tomatoes to the crock pot.
7. Cook on high for 6­8 hours.
8. Reach a fork into the crock pot and the beef pulls right apart.
9. Serve it on top of creamy polenta or tossed with papparadelle pasta.
10. Use a ladle to pour the sauce from the crock pot over the beef and polenta or pasta.
11. Top with fresh grated parmesan cheese.

Market News

Welcome back to another week of local products. We want to welcome Franklin Juice Company to the Market. Brent joins us this week offering several varieties for fresh juice.

Other items of interest this week:

The recent cold snap has really affected the produce available. With the sun and warmer temperatures we are getting this weekend, this should help all the produce get back to growing. Watch for more varieties soon.

Flying S Farms is introducing a new bread this week. It is a 7 Grain Sour Dough Bread and rolls that has a smooth soft texture, great for sandwiches or toasting.

Many people like chicken tenders. Now Wedge Oak Farm brings them to the Market. For those interested in the Super Bowl, which is still a couple weeks away, both Wedge Oak Farm and West Wind Farms have chicken wings that are perfect for any parties you might be attending.

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!

It is definitely soup weather. If you have a favorite soup recipe, please send them to me so I can share with everyone.

Market News

The Market is back open this morning. The hard freeze we had affected some farmers with their produce this week. Erdmann Farm had to remove the last of his products. Rocky Glade Farm will be making an assessment later this morning and should have their inventory updated after lunch. Be sure to check back then.

Flying S Farms has added a celery rice kale soup to her variety of Frozen Soups.

Wedge Oak Farm has added several products in the Duck category as well as Little Buddies Smoked Sausages this week.

West Wind Farms has added turkey sausage patties and still has several whole turkeys available.

Chef Jenny returns this week and has this message:

Get a healthy start to your New Year with snacks and seasonings from the Seeds of Success. NEW to the market this week is SOS Dill-icious Seasoning: a blend of ground sunflower seeds, dill, dehydrated onions, turmeric, sesame seeds, and a touch of sea salt. It is a flavor enhancer that is low in salt and provides the powerhouse benefits of sunflower seeds and turmeric. It is a great topping for: salad, salmon, potatoes, egg salad, tomatoes, cucumbers, winter greens, pasta, chicken, and dips.

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!

Our recipe this week comes from Chef Jenny featuring her new product – Dill-icious Seasoning.

Dill-icious Salmon (Quick-N-Easy!)

1 tbsp vinegar
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 – 3 tsp Dijon mustard
1 tbsp Dill-icous Seasoning
1/4 cup olive oil, plus more for the baking dish
4 oz salmon fillets, skin removed *Wild pacific salmon (without dye) is healthiest.

1. Preheat oven to 400 degrees.
2. Combine the vinegar, Worcestershire sauce, lemon juice, Dijon mustard, Dill-icious Seasoning, and olive oil.
3. Line a 9? × 13? baking dish with foil for easy clean up. Brush the bottom with oil. Spread a spoonful of Worcestershire sauce mixture on presentation side of each salmon fillet. Place it on the foil with presentation side face down. Spoon about half of the sauce over the salmon. Bake for 5 – 8 minutes. (Thinner salmon fillets require a shorter amount of time.)
4. Turn salmon fillets over and spoon the other half of the sauce on top. Bake another 5 – 8 minutes, or until the salmon flakes with a fork but still is moist. Baking time depends on the thickness of the fillets.
5. When serving, turn presentation side up, and sprinkle with more Dill-icious Seasoning.

Servings: 4
Oven Temperature: 400°F
Tips

• The salmon can be grilled over a medium heat. Place in an oiled foil pan. Grill for 6 – 8 minutes with half of the sauce. Turn the salmon over and add the other half of the sauce. Grill another 6 – 8 minutes, or until it flakes with a fork but still is moist.
• Serve with broccoli or peas.
• Vegetarian Option: Eliminate the salmon and Worcestershire sauce. Saute onions in olive oil. Add frozen peas. In a bowl, whisk together the vinegar, lemon juice, Dijon mustard, dill, salt, pepper, and oil. Combine this mixture in with the peas, onions, and cooked penne pasta. Sprinkle with SOS Dill-icious Seasoning.

Market News

Welcome to 2014, oh, I mean 2015. How many times in the next couple of weeks will that happen? I hope everyone had a safe and happy new year. Winter is going to hit us hard this week. Bundle up and stay warm as the temperatures plummet.

We begin another year at the Market offering locally grown and made products.

Some news this week:

Rod with Double Star Bar Farms is recovering from surgery and now has his atisanal bread available again. Welcome back Rod !

Flying S Farms is back from a couple weeks away. They have eggs, jams, frozen soups and baked goods this week.

Interested in hosting a party? Casa Segovia-Paz now has a party pack of ten empanadas.

Carol’s Vibration Cooking is offering a cookies and skin care package.

JENuine Health by Chef Jenny wishes you a Happy New Year! She will return next week with healthy SOS Snacks and Seasonings to kick off the New Year.

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!

It is definitely soup weather. If you have a favorite soup recipe, please send them to me so I can share with everyone.

I am taking a break from recipes. Look for them to return soon.

Market News

Welcome back to another week of locally grown and made products. The pick up schedule for Murfreesboro customers returns to Wednesday. There is still no pick up available for Nashville customers this week.

Several vendors are taking a vacation this week. They include Botanical Harmony, Chef Jenny, Flying S Farm, Kelly Creek Farm and the Blue Porch. White City Produce and Greenhouse has completed their growing season and will return this spring. Tami sends this message to everyone – I just want to say thank you to everyone for your support this season. We’re looking forward to a great 2015! Happy New Year!

Rocky Glade Farm tells me they only have two to three more weeks left for sweet potatoes. They still have half and full bushel quantities on the Carolina Ruby. Covington variety is very limited.

West Wind Farm has re-stocked many of their beef products including ground beef.

Linda with Dogwood Valley Greenhouse has this message:

Dogwood Valley Greenhouse has some very nice herb baskets which will make useful as well as pretty table decorations this winter. With a little water and a little artificial light, they will produce clippings for your wintertime cooking. Available herbs are:

• LEMON BALM
• MINTS (chocolate, peppermint, pineapple [variegated], spearmint, grapefruit)
• OREGANO (Greek or variegated)
• ROSEMARY
• RUE
• SAGE, Garden
• STEVIA (small but healthy)
• THYME (Lemon, English, silver-edged, citrus, lime)

Please specify three herbs to be included. Finished basket is approximately 12" diameter and 6" tall.

We have a couple left-over kissing balls that will make good decorations for your winter garden for several more weeks. Right now these are on after-Christmas close-out special, marked half-price.

We also have some other nice houseplants, dish gardens, windowsill gardens, and hanging baskets to brighten up your indoor wintertime. Check them out on the market!

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! If you have created a dish and want to share with everyone, please send it to me.

I am taking a break from recipes. Look for them to return soon.

Market News

Merry Christmas and Happy Hanukkah. The Market opens this morning with a wide variety of products for gift giving and your holiday meals.

I want to remind you of the schedule change for this week. Ordering closes on Monday as usual but the time will be earlier in the evening giving the bakers ample time to make their products. Pick up will be Tuesday this week from 5:00 to 6:30 pm.

Ridiculous Chocolate returns from his one week vacation with chocolates, chocolate powder, coconut flour, hot chocolate mix and vegan caramel sauce.

Hightlights from our vendors this week:

From Rocky Glade Farm – This week we have some nice lettuces, Ruby Sky and Concept as well as a new braising mix, all of which would make a nice simple healthy meal during the holidays. Also back for a short time, the hinona kabu turnips.

Nuance Coffee & Tea has added 3 new coffees to their offerings this week. Papua New Guinea, Honduras, and Uganda. There are still a very limited number of single serve French Presses available as well. These make great stocking stuffers for the coffee or tea lover. Happy Holidays!

From Ben and Catherine with Flying S Farms – We would like to thank all the wonderful customers that have purchased from us this year on the Stones River Market. We are looking forward to 2015 serving you again. We will be taking New Years week off so please order from us this week for all you needs.

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! If you have created a dish and want to share with everyone, please send it to me.

The recipe this week is in anticipation of holiday breakfasts served the next two weeks using many of the items found on the Market. It comes from Yummly and Kalyn’s Kitchen.

Kale, Bacon, and Cheese Breakfast Casserole

(Makes 4-6 servings, recipe created by Kalyn)

Ingredients:
1 large bunch kale (8 oz. sliced kale strips)
1 T olive oil
4 slices bacon, cooked very crisp, fat blotted off with paper towel, then crumbled
(I like to use precooked bacon and crisp it in the microwave for 3-4 minutes)
3/4 cup low fat grated cheese (I used a combination of Four Cheese Mexican blend and Pizza Cheese, both of which are low in fat)
10 eggs
salt to taste (I like Veg-Sal in this)
fresh ground black pepper to taste
1 tsp. Spike Seasoning (optional but good)

Instructions:
Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it’s very crisp, blotting as much fat as you can with paper towels. (I like to use pre-cooked bacon, crisp it in the microwave, and then blot off the fat.)

Trim off kale stems, then wash the kale and spin dry or dry with paper towels. (It doesn’t have to be completely dry but shouldn’t be dripping with water.) Stack up the kale leaves and cut in thin crosswise strips. (I used small kale leaves from my garden. If you’re using a bunch of large kale leaves you might need to cut out the center rib.)

Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it’s all wilted, about 1-2 minutes. (If you want the kale very soft in the finished dish, cook it a minute or two more. I like the kale to be slightly chewy.)

In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning (if using), and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. (It will look like you need more eggs, but trust me!)

Bake 22-25 minutes or until the casserole is set and the top is lightly browned. (Don’t worry if the center puffs up; it will settle down when the casserole cools.)

Serve hot, with a dollop of low-fat sour cream if desired. This will keep at least a week in the fridge and can be reheated in the microwave. Don’t heat more than a minute or two, or the eggs will get rubbery.

Market News

Welcome back to another week of locally grown and made products. Here is an update to the schedule for the rest of 2014.

• This week there will be no changes to the schedule for Murfreesboro and Nashville customers, however it is the last week that Nashville customers can order for the rest of the year.
• Next week, ordering will still take place on Sunday and Monday, but pick up will be moved to Tuesday, December 23 for Murfreesboro customers. There will be no deliveries to Nashville since it will be Christmas Day.
• The following week which includes New Years’ Day, ordering stays the same. Pick up will be Wednesday, December 31 for Murfreesboro customers. There will be no deliveries for Nashville since it will be New Years’ Day.

Other news from the farmers:
Ridiculous Chocolate is on vacation this week, but will return next week if you need any of his products for gifts or events you are attending.

Rainbow Hill Farm wants me to let you know this will be their last week on the Market for a little while. If you enjoy their apples, you need to get them this week. They want to thank everyone for their support this year.

Wedge Oak Farm has added some artisan sausages to the Market this week.

From Linda with Dogwood Valley Greenhouse:

We are taking orders through December 22 for beautiful Christmas kissing balls. Made with live greens and other natural materials, these balls are about 18" in diameter and come in three styles, shown on the market. Each one is mounted on a sturdy hanger and includes a festive red ribbon bow. They are suitable to hang on a shepherd’s crook or from a chain for a beautiful outside Christmas decoration.

Make a collection of common culinary herbs, to give as a gift or to keep for yourself. Please see the description under ‘Gift Baskets & Certificates,’ ‘Herb Plants – Baskets & Planters,’ ‘Live Plants – Herb Plants – Baskets & Planters,’ or ‘Seasonal Items’; and specify your choice of herbs. We have a good selection of herbs available, and have expanded the list from last year. Included are:

• Mints (chocolate, peppermint, pineapple [variegated], spearmint, grapefruit)
• Oregano (Greek or variegated)
• Rue
• Rosemary
• Sage, Garden
• Thyme (Lemon, English, silver-edged, citrus, lime)
• Lemon balm
• Stevia (small but healthy)

If intended as a gift, please order your herb collection early to allow time for custom preparation. Please specify basket or planter (basket shown). Includes container, and will make a unique living Christmas centerpiece as well.

If you are looking for holiday gifts on the Market, here are some different ideas from our vendors:

Carol’s Vibration Cooking has a Christmas Lotion Bar and Soap
Hidden Blessings has a wide variety of skin care products including soaps, bath soaks, lip balms and scrubs.
You can find a wide variety of coffees and teas from Nuance Coffee & Tea.
Cedar Thicket Farm has organic vanilla still available.

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! If you have created a dish and want to share with everyone, please send it to me.

I am taking a break from recipes. Look for them to return soon.

Market News

Hard to believe we are already in the second week of December. The Market opens again with its variety of locally grown and made products.

The farmers and producers have provided me with the news this week.

Nuance Coffee & Tea has added several new teas to their offerings this week. They are: Se Chung Oolong, Sencha Kakagawa green tea, Double Berry Oolong, Fuji Apple Spice Sencha green tea, Kenya Changoi Lion’s Mane black tea, and Apple Spice Rooibos herbal. Enjoy!

“Season” Greetings from Chef Jenny. The Seeds of Success are back on the market this week with gifts for the holiday season. The Original Seasoning and Cinna-Spice jars come with a recipe card and an attractive bag. There is also the Holiday Snack Pack with Fruitcake and Sweet & Salty mix that comes tied with a festive ribbon. These are great gift for friends, family, teachers, and neighbors.

White City Produce and Greenhouse has added Christmas cactus and fruit baskets.

Wedge Oak Farm has added a couple of varieties of turkey sausage made from their pasture raised turkeys.

West Wind Farms has restocked many of their offerings of beef

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! If you have created a dish and want to share with everyone, please send it to me.

The recipe this week came to me from an email I received using food still is season. Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. This book can be purchased from amazon.com.

Tish and I tried it earlier in the week. Tish thought it needed a few more potatoes and did add milk in place of some of the water.

Kale Potato Soup

What you’ll need:
1 large bunch of kale, chopped
1 tablespoon butter
1 large onion, chopped
1 clove garlic, minced
2 large potatoes or sweet potatoes, peeled and diced
5 cups vegetable broth (or 5 cups water with vegetable bouillon)*

Steam kale and set aside. Melt butter in a large stock pot. Add garlic and onion and saute until golden. Add potatoes and broth and bring to a boil. Reduce heat, cover, and simmer until potatoes are soft. Add steamed kale, then let cool a bit. Puree in batches in a blender until smooth. Add salt and pepper to taste.

*If you like a creamier soup, you can substitute some of the water out for milk.

Market News

The Market is back open this morning as we welcome December this week. I hope everyone had a safe and happy Thanksgiving last week.

Congratulations, Walter and Carol Clarke with Rainbow Hill Farm. This weekend they celebrated their 50th wedding anniversary. Go to the Market’s Facebook page to see a picture of the happy couple.

The holidays have arrived and we have plenty of products for your various needs. There are baked goods and processed foods that can be shared at parties you might be attending. We have gift certificates and baskets, soaps and skin care products that make great presents. New products this week include kissing balls from Dogwood Valley Greenhouse that are used to decorate your house.

We still have plenty of fruits and vegetables available.

Chef Jenny is taking a break this week. She will return next week with her seasoning and seed mixes.

Rod with Double Star Bar Farms is taking a break and will not be baking any of his artisan bread for a few weeks.

Flying S Farms has added to their variety of soups and now have a couple of vegan options.

The Blue Porch returns this week with their cold salads, cookies and hot sauces.

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! If you have created a dish and want to share with everyone, please send it to me.

I am taking a break from recipes. Look for a new one next week.