Stones River Market
Murfreesboro, TN

Market News

Welcome back to another week of locally grown and made products. I have an important note about the Market. As we have grown so has the expenses for the Market. Starting November 1, the market surcharge will increase by 3%. I am always working to improve the Market for customers and farmers and this increase should help with that.

There is a wide variety of produce this week that covers both summer and fall options. Erdmann Farm and Rocky Glade Farm brings several types of radishes to the Market.

Vaughn Brothers bring their eggs back this week.

Flying S Farms introduced a cinnamon roll cake bar to go with her tangy lemon bars.

White City Produce and Greenhouse has added Indian Corn to the Market for your fall decorations.

Several of the vendors have messages as well this week:

From Chef Jenny with JENuine Health:

The Seeds of Success is back on the market this week with their fall flavored snacks and seasonings. Cinna-Spice is a nutty blend of ground sunflower seeds, cinnamon, cocoa, and pure cane sugar. Enjoy it with peanut butter, bananas, quinoa, sweet potatoes, pumpkin, butternut squash, oatmeal, rice pudding, yogurt, or coffee.

From Sean with Nuance Coffee & Tea:

Nuance Coffee & Tea is adding several new teas to their offerings in the next couple of weeks. Look for the word NEW in the description of the tea to see what we have recently added for the Fall and Winter seasons. Don’t forget that we also have Bodum brand, 70th Anniversary Edition, French Press and Assam teapot sets. Just click on the “Coffee and Tea” category and then click on “Brewing Accessories” to order these great new items. They make great holiday gifts! Enjoy!

Mike with Ridiculous Chocolate wants to remind everyone that with the cooler weather beginning to arrive, his hot cocoa is still on sale.

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. Look for them to return soon.

Market News

Welcome to October. The Market opens this morning to fall type weather. Pumpkin Pie reminds us of Fall and White City Produce and Greenhouse has edible pumpkins available. Thanksgiving is fast approaching so be sure to reserve your fresh turkey from West Wind Farms.

With the cooler weather comes greens and we have plenty this week. All kinds of varieties from Erdmann Farm, Flying S Farms, JourneyWorks Community Garden and others.

Besides baby ginger, Rocky Glade Farm introduces a Thai ginger to the Market which is used in Thai cooking but also can be used as a medicinal tea.

As summer winds down, we have several varieties of beans available including wax beans from Rainbow Hill Farm that are perfect for preserving for the winter months.

Wedge Oak Farm has plenty of artisan sausages. Besides the artisan bratwurst, you can also find a hot chicken sausage, a honey pig sausage, a korean ginger sausage and several others flavors.

Linda with Dogwood Valley Greenhouse has this message:

After more rain than I care to think about, hopefully we will see some sunshine later today! I’m excited! It’s time to start cleaning out the fall garden and planting perennials and bulbs for next spring’s bloom! Fall is actually the best time of year to plant perennials, as well as a great time to get a jump on your spring gardening. Fall-planted perennials establish a strong root system over winter, allowing for spectacular spring blooming. It’s definitely time to take advantage of Dogwood Valley Greenhouse‘s “Fall Special” on perennial and herb plants and ferns: Buy 3, get one of equal or lesser value free. Please make a note on your order form of which plant you would like for free (name 3 choices).

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. Look for them to return soon.

Market News

The Market is back open this morning. Had to believe October arrives this week and we should start seeing the leaves on the tree changing colors. Football season is in full swing. You will find numerous products that are perfect for your tailgate parties.

News for the week:
Double Star Bar Farms is taking some time off but will return soon. Their artisan bread and bug spray will return soon.

Hidden Blessings is also taking a break. Look for her skin care products when she returns.

Ms. Rosie’s is taking a break as well after a busy summer of local markets. Her jams and pies will return soon.

Vaughn Brothers Farm bring us several varieties of pumpkins including pie and Jack-o-lantern type.

Rainbow Hill Farm still has several varieties of apples this week – Rome, Jonagold, Mutsu, Rhode Island Greensing, Red and Yellow Delicious.

Rocky Glade Farm still has local honey in addition to their numerous varieties of produce.

Don’t forget to check out the meat and poultry products available from Wedge Oak Farm and West Wind Farms.

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. Look for them to return soon.

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!

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.

Market News

Happy Labor Day Weekend, the unofficial end to summer. It sure does not feel like it though. Be sure to drink plenty of fluids if you are enjoying the outdoors.

News for the Week

September is Library Sign-Up Month for Linebaugh Library System. To show support for the Library during the month of September, show your library card at pick up and receive a 7% discount.

Even though it may not seem like it today but cool weather is not too far away. Ridiculous Chocolate has put his Organic Hot Cocoa on sale for the nex few weeks.

Pepperpalooza has finally arrived at the Market. There are all kinds of peppers available this week in varying stages of hotness.

Kieffer pears and several varietis of apples appear from Rainbow Hill Farm. Muscadines from White City Produce and Greenhouse return to 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!

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

Market News

Did you enjoy the break from the summer heat and humidity last week? September arrives this week and we are still seeing signs of summer. However at the Market, more produce typical of fall are appearing. Sweet potatoes and more winter squash from Rocky Glade Farm have been listed.

Labor Day is next weekend. Be sure to stock up on items you might need for any activities you are planning. In addition to their salads and dips, The Blue Porch has added pickled peppers to the list. You will also find baked goods from Casa Segovia-Paz, Double Star Bar Farms, Flying S Farms and Ms. Rosie’s.

If you are interested in peas, White City Produce and Greenhouse has added crowder peas in addition to her purple hull peas.

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. Look for them to return soon.

Market News

Summer is fast coming to an end. September and football season will soon be here. You will find many products available that will work for your tailgate parties this season.

Our produce listing keeps expanding. There is an abundance of peppers, potatoes, tomatoes, winter and summer squash. Some new items this week include:

• Green tomatoes from JourneyWorks Community Garden and Rainbow Hill Farm
• Sweet dumpling and acorn squash from Rocky Glade Farm
• Tomato pico de gallo from The Blue Porch

Now is the time to start canning and freezing produce to enjoy them during the winter months. White City Produce and Greenhouse has several varieties of tomatoes listed in the quantities needed that are perfect for preservation.

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. Look for them to return soon.

Market News

Welcome back to another week of locally grown and made products. Fall is fast approaching and you can see that with the addition of winter squash to the Market. Both Rocky Glade Farm and JourneyWorks Community Garden offers several different varieties.

Botanical Harmony has updated their inventory of products including liquid soap and natural deoderant. New fragrances are being added and more herbs/wild crafted plants are being infused into their products.

JourneyWorks Community Garden contines to add to their offerings. This week they have added watermelon and kindling.

It is still grilling season, so be sure to check out products offered by Wedge Oak Farm and West Wind Farms.

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. Look for them to return soon.

Market News

Time to order locally grown and made products this morning. You will find new and returning products this week. Plenty of tomatoes are on the Market so if you are interested in preserving some for winter, now is the time to begin that process. There are also a good variety of peppers that can also be preserved for the winter.

Double Star Bar Farms returns after a short break. He brings artisan breads, stevia (a natural sweetener) and natural bug repellent to the Market.

Some new products this week include:

• Blueberry Zucchini Bars from Flying S Farms
• Bodacious Corn from Erdmann Farm
• Shelling Beans from JourneyWorks Community Garden

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 found a recipe this week that we have cooked a couple of times already and uses many of the vegetables from the Market. It comes to us from Yummly and TheKitchn. We also added carrots and peppers to give the dish additional color.

Potatoes, Green Beans, and Corn in Lemon-Brown Butter Sauce
Serves 6 to 8

1 pound small red potatoes
1 pound green beans
3 ears sweet corn (3 to 3 1/2 cups kernels)
1 medium yellow onion, sliced thinly
1/4 cup (1/2 stick) unsalted butter
2 tablespoons lemon juice, from 1 lemon
Salt
Black pepper, to taste

Scrub the potatoes clean and then cut them into bite-sized pieces. Place them in a medium-sized pot with 1 tablespoon of salt, and cover with cold water. Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, 3 to 5 minutes. Scoop the potatoes out with a slotted spoon and transfer to a mixing bowl.

While the potatoes are cooking, trim the green beans and cut them into bite-sized pieces. Once the potatoes have finished, bring the cooking water back to a boil (adding more water if necessary), and blanch the beans until they are bright green and tender, but still have some bite to them, 3 to 5 minutes. Remove with a slotted spoon and transfer to the bowl with the potatoes.

Cook the corn following your preferred method. Personally, I like using the microwave method for this recipe, because then I can multitask! Once the corn is cool enough to handle, cut off all the kernels and transfer them to the bowl with the potatoes and green beans.

When all the other vegetables are ready, cook the onions and make the brown butter dressing (or if you’re confident in your multitasking skills, get the onions cooking on a separate burner while the other vegetables are cooking). Heat a teaspoon of oil in a skillet over medium heat, and cook the onions until they are soft and beginning to brown, 6 to 8 minutes. If you have the time and patience, continue slowly cooking the onions until they are fully caramelized — this is fantastic! Transfer the cooked onions into the bowl with the potatoes and beans.

Place the empty skillet back over medium-high heat and melt the butter. Continue cooking, occasionally swirling the butter in the pan, until the butter darkens and begins to smell nutty. Remove from heat and let the butter cool slightly, then whisk in the lemon juice and 1/2 teaspoon of salt. If the butter is still quite hot, the lemon juice will make it sizzle up and sputter — be careful!

Drizzle the lemon-brown butter sauce over the vegetables and toss to combine. Sprinkle with cheese, if using, and add salt and pepper to taste. This side dish can be served warm or room temperature. It will keep for 1 week refrigerated — the butter sauce will solidify in the fridge, so I recommend letting the salad come to room temperature or briefly heating in the microwave to warm it up again.