Stones River Market
Murfreesboro, TN

Market News

Welcome to Thanksgiving Week. There is a wide variety of products available the gatherings you may be attending this week.

Last week, Double Star Bar Farms introduced Crystallized Ginger to the Market and many of you took advantage of the opportunity to try it. There is still some available this week. He also has all natural artisan breads listed.

Erdmann Farm and White City Produce have an abundance of turnips this week and I will share some recipes later in this newsletter.

Ms. Rosie’s added pecan pies in time for the holidays.

West Wind Farms Thanksgiving turkeys will be delivered this week. However, you can still reserve turkeys from West Wind Farms in time for the holiday. The deposit and balance will be paid for at time of pick up.

Notes from the other producers:

Cedar Thicket Farm has their Christmas Vanilla Extract back on the market ready for a simple, home-crafted Christmas gift for teachers or office staff. Also, there is a fresh batch ready for all your Holiday baking along with Very Vanilla Sugar. Bay leaves too are essential this time of year for those hearty soups!

Rocky Glade Farm has added a new product under Brussels sprouts. Julie gives us an explanation:

We are offering flower sprouts and Brussels sprouts this week. Flower sprouts are a cross between kale and Brussels sprouts, are lighter than Brussels sprouts but with good mild (not bitter) sprout flavor. You cook them more like kale instead of Brussels sprouts and they come in a variety of colors which makes the plate fun!

We also have bushels and half bushels of sweet potatoes at reduced prices this week for Thanksgiving.

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 recipes this week utilize the root vegetables and potatoes available on the Market this week. They come from Allrecipes.com Here is a link that shows many of their turnip recipes – http://allrecipes.com/recipes/fruits-and-vegetables/vegetables/turnip/

Sweet Potato Soup

“Sweet potatoes, white potatoes and a turnip are cooked in a mixture chicken broth and heavy cream seasoned with brown sugar and nutmeg in this pureed soup.”

INGREDIENTS:
2 sweet potatoes
2 white potatoes
1 turnip
1/2 cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons ground nutmeg
2 tablespoons margarine (butter, a better ingredient??)
salt to taste
ground black pepper to taste

DIRECTIONS:
1. Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
2. Place vegetables and liquid into a food processor. Puree.
3. Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Nana’s Mashed Turnip

“Mashed potatoes with turnip! What a delicious idea!”

INGREDIENTS:
1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
1/4 cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
3/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
3. Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
4. Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

Market News

Welcome back to another week of locally grown and made products. The vendors on vacation from last week have returned. Casa Segovia-Paz returns with her empanadas and alfajores. Carol’s Vibration Cooking brings back fruit spreads and seasonal skin care products. Erdmann Farm has a couple of greens plus turnips available.

A new producer joins the Market this week. If you ever shopped the other Markets in Murfreesboro, you will recognize Ms. Rosie. This week she brings caramel cakes and fried pies to the Market. In the future watch for some of her other products.

Wedge Oak Farm Thanksgiving turkeys will be delivered this week. However, you can still reserve turkeys from both Wedge Oak Farm and West Wind Farms in time for the holiday.

Notes from the other producers:

Cedar Thicket Farm has their Christmas Vanilla Extract back on the market ready for a simple, homecrafted Christmas gift for teachers or office staff. Also, there is a fresh batch ready for all your Holiday baking along with Very Vanilla Sugar. Bay leaves too are essential this time of year for those hearty soups!

Flying S Farms has added additional varieties of soups to their listing as well as cornbread to accompany those soups.

NEW this week from JENuine Health by Chef Jenny are holiday gift packages: SOS seasoning and spice jars (includes gift bag and recipe card), Holiday Snack Bag, and the Holiday Snack Pack. Holiday snack pack incudes the New delectable Fruitcake Mix which is a mix of toasted seeds, pecans, apricots, cranberries, and coconut that’s lightly sweetened with molasses.

Ridiculous Chocolate has added a pumpkin spice flavor of chocolate for the holiday season. Also, his hot cocoa is now casein free.

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 was in Washington DC this past week and the Post ran an article about fall and winter greens. Instead of posting one recipe, I am sharing a link to the article that had several different recipes using the various greens that we have on the Market. Enjoy.

Fall and Winter Greens from the Washington Post

Market News

The Market is back open and here is the latest news. Casa Segovia-Paz, Carol’s Vibration Cooking, and Erdmann Farm are taking a vacation this week. They will return next week with a full inventory of items.

Brussels Sprouts from Rocky Glade Farm return this week. There is nothing like fresh Brussels sprouts added to your dinner table.

We only have a few weeks left of apples from Rainbow Hill Farm. Making their appearance today are Pink Lady. Pink Lady apples have a crunchy texture and a tart taste with a sweet finish.

The holidays are fast approaching. I will publish this schedule again but make your plans accordingly.

• Those who ordered Wedge Oak Farm turkeys will pick them up on Wednesday, November 19.
• Those who ordered West Wind Farms turkeys will pick them up on Wednesday, November 26
• No deliveries to Nashville customers on Thursday, November 27.
• In the past, we have closed Christmas week but this year will be a little different. Pick up for that week only will be moved to Tuesday, December 23 at the regularly scheduled time.

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.

Our recipe this week comes from Chef Jenny with JENuine Health featuring winter squashes and her SOS seasoning.

Butternut SOS Soup

1 butternut squash, peeled, and cut into 1-inch cubes
1 onion, chopped
4 cloves garlic, chopped
2 tbsp butter
6 cups vegetable or chicken stock (or more if needed)
1/2 – 1 tbsp Seeds of Success Original Seasoning or curry powder
1/4 tsp fresh grated ginger or ginger powder
salt and freshly ground black pepper, to taste
oil, for drizzling on foil lined tray

1. Preheat oven.

2. Roast squash in the oven on an oiled tray. Bake for 35-40 minutes or until tender.

3. Sauté onions, garlic, SOS Original Seasoning, and ginger in butter over medium-low. Cook until translucent.

4. Remove squash from the oven.

5. Put squash, onions, and stock in a blender or food processor. Blend until smooth. Heat, eat, and enjoy.

Servings: 4
Oven Temperature: 400°F

Tips:
For a creamier soup, add a 1/4 cup of milk.
Vegetarian Protein: add roasted pumpkin seeds.
Non-Vegetarian Protein: add shredded chicken.
Serve with a dark leafy green.

Source:
Author: JENuineHealth by Jenny Drake
Web Page: http://www.jenuinehealth.com

Market News

Welcome to November. Did you remember to “Fall” back overnight? The Market is back open with plenty of locally grown and made products.

I want to thank RJ with Rock Hill Road Farm for being a part of the Market for so long. RJ has retired from selling eggs to pursue other hobbies she enjoys. Many people will miss her since she has been a fixture with us and those who shopped at the Market on the Square. With RJ’s retirement, a flock of chickens got on a bus and moved to Woodbury. Her chicks are now being raised by Flying S Farms. Ben and Catherine will now be selling eggs. Visit Catherine’s Facebook page to see how the chickens are being raised.

Chef Jenny has returned to the Market this week with SOS snack mixes, SOS Original Seasoning, and SOS Cinna-Spice.

Pumpkin, Cranberry & Pecan Special (3 – 2 oz bags for $8.00) This snack mix is a combination of toasted seeds, pecans, and cranberries that have been flavored with pumpkin spices and a little bit of honey. Enjoy this healthy treat with yogurt, granola, oatmeal or as a satisfying snack on its own.

Rocky Glade Farm is just about out of honey. Get yours this week. They also have half and full bushels of their Carolina Ruby Sweet Potatoes as well as bulb fennel and kohlrabi.

Thanksgiving is fast approaching. There is still time to reserve your holiday turkey from Wedge Oak Farm or 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! If you have created a dish and want to share with everyone, please send it to me.

The recipe was recommended from Yummly website and uses a winter squash variety we have on the Market. The other varieties will probably also work.

Roasted Squash with Sage Bread Crumbs

Sage, a member of the mint family, livens up any dish. But remember, too much sage will make food taste bitter or medicinal. This holds truer for dried sage, which tends to sit in the spice rack for years, growing even mustier.

3–5 lb. kabocha squash
6 tbsp. butter
Sea salt and freshly ground pepper
2 cups fresh bread crumbs
2 tbsp. fresh sage, chopped

1.Preheat oven to 400°. Halve the kabocha squash crosswise, and scoop out and discard seeds. Rub each half with 2 tbsp. softened butter, season to taste with salt and freshly ground black pepper, and put on a baking sheet, cut side up. Cover with foil and roast until tender, about 1 hour.

2. Meanwhile, combine bread crumbs, 4 tbsp. melted butter, sage, and salt and pepper to taste in a bowl.

3. Uncover squash, divide mixture between halves, and bake until golden, 15–20 minutes more. Garnish with fresh sage sprigs.

Market News

The Market is back open this morning to the last week of October and Halloween. This is also the last week of Daylight Savings Time. Remember to set your clock back one hour next Saturday.

Items of interest this week:

Chef Jenny is taking a week vacation but will return next week.

Last week Double Star Bar Farms listed fresh ginger. Now they have a ginger plant that you can grow in your house and have fresh ginger whenever you need it.

With Botanical Harmony’s return to the Market, Tracey has added skin care product gift baskets this week.

Many of you have enjoyed the empanadas from Casa Segovia-Paz. Loraine has added another dessert empanada – sweet potato jam and chocolate.

West Wind Farms restocked their nut butters. We now have peanut, almond and cashew 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.

We don’t have too many weeks left where we can cook outside so this week’s recipe takes advantage of the grill and using sweet potatoes. The recipe comes from Yummly and Simply recipe and the author makes a few comments about the ingredients. Lemon juice can be substituted for lime and parsley can be substituted for cilantro in case you do not like the taste of cilantro.

Grilled Sweet Potatoes

Ingredients
2 pounds sweet potatoes
3-4 Tbsp olive oil
Kosher salt

Dressing
1/4 cup finely chopped fresh cilantro (including tender stems)(Note: parsley can be used as a substitute)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt

Method
1. Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
2. Combine all of the dressing ingredients into a small bowl.
3. Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
4. Toss the sweet potatoes in a bowl with the dressing and serve hot.

Read more: http://www.simplyrecipes.com/recipes/grilled_sweet_potatoes/

Market News

Welcome back to another week of locally grown and made products. You may notice this email and the confirmation messages are coming from a new email address. For some reason, Bellsouth has marked my original email as spam and was preventing some messages from being delivered so I had to change to a new account. Please add this new address to your contacts.

Other news for this week:
Healthy Harvest Bread brings several varieties of apple cinnamon and streusel breads to the Market.

Nuance Coffee & Tea has added a 2nd Cascara (Coffee Cherry Tea) to their offerings this week. Cascara, Las Lajas, Perla Negra has notes of: Tart and sweet with apple cider, golden raisin, cherry cordial. They have also added 3 varieties of Yerba Mate’. Yerba Mate’ is a South American herb that is very energizing. It can be re-steeped, several times, before the energizing qualities are gone. Check them all out in the “Tea” section of the market. Enjoy!

Carrots from Rocky Glade Farm make their appearance this week.

Apples from Rainbow Hill Farm include Fuji, Jonagold, Mutsu, Red/Yellow Delicious and Winesap.

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.

Market News

The Market is back open this morning and you can sure tell Fall has arrived. There are an abundance of all kinds of greens from arugula, to kale to mustard to turnip and lots more. You will also finds a wide of variety of winter squashes too.

Botanical Harmony returns to the Market with some of her natural skin care products.

Chef Jenny brings a new spice to us. Cinna-Spice is a spice mix that adds a lot of flavor, without using a lot of sugar. It is a blend of ground sunflower seeds, cinnamon, cocoa, pure cane sugar, and flax that can be used with breakfast or anything sweet. It comes in an attractive glass spice jar.

Enjoy it with Oatmeal, Bananas, Peanut Butter or Toast, Smoothies, Coffee, Yogurt & Cherries, Baked Apples, Pancakes, Waffles, & French Toast.

Nuance Coffee & Tea has added another new coffee, this week, from Cameroon. It has notes of: Cherry cola, butterscotch, plum, sweet, long finish. Light roasted and sure to please! Don’t forget about the Cascara (coffee cherry tea) that was added last week too. It has notes of: Baked apple, dark rum, mulling spice, brown sugar and raisin. Perfect on a cool Autumn day. Enjoy!

New this week from Rocky Glade Farm are table gold acorn squash, green acorn, orange Kabocha and sweet dumpling winter squashes. This will probably be the last week for ginger too. It can be refrigerated and used fresh or you can freeze it for long term storage.

It’s mid-October and Thanksgiving is fast approaching. Be sure to reserve your holiday turkey from Wedge Oak Farm and West wind 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! If you have created a dish and want to share with everyone, please send it to me.

Our recipe today uses butternut squash and lacinato kale which there is plenty on the Market. It was recommended to me from the Yummly.com website.

Roasted Butternut Squash with Kale and Almond Pecan Parmesan

Yield: 4 servings (as a side)

Ingredients:
2-2.5 pound butternut squash
2 lg. cloves garlic, minced
2-3 tbsp finely chopped fresh parsley
1/2 tbsp extra virgin olive oil
1/2 tsp fine grain sea salt
1 cup de-stemmed and roughly chopped Lacinato kale

Almond Pecan Parmesan “cheese”:
1/4 cup almonds*
1/4 cup pecans
1 tbsp nutritional yeast
1/8th tsp fine grain sea salt
1 tsp extra virgin olive oil

1. Preheat oven to 400F and lightly grease a casserole dish with oil.
2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.
6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!

Market News

Welcome back to another week of locally grown and made products. Did all of you get the frost this morning like we did at the farm? I will update my inventory later this morning after inspecting the fields for damage. Flying S Farms received a pretty heavy frost as well as evidenced by the picture Catherine sent me.

Other news sent from our vendors:

Dogwood Valley Greenhouse has some beautiful fall-flowering anemone and aster plants just budding up nicely. Several varieties of the ferns, lots of herbs, colorful coral bells, and the gauras are beautiful in the fall. Now is the ideal time to plant perennials: cooler evening temperatures (and daytime too!) will develop good strong root systems for good winter survival and spring bloom. Build up your perennial garden now!

Nuance Coffee & Tea has added a new coffee and a new fruit (tea) this week. The coffee is from East Timor and has notes of cocoa, Granny Smith apple, and hops with balanced acidity. The fruit (tea), called Cascara, is very unique and made from the outer husk of coffee beans known as the Coffee Cherry. It has notes of baked apple, dark rum, mulling spice, brown sugar and raisin. Perfect for Autumn. Enjoy!

Rocky Glade Farm has fresh baby ginger. From Julie – "_This is our first year to grow that, but looks interesting! I have put a good description I think, but you can store in refrigerator for a few weeks, but for long term you can candy it, make it into syrup, or freeze it and grate or cut off what is needed and return unused portion to the freezer.

Ginger is great for making fresh ginger cookies, cakes, adding to tea and smoothies, or adding to stir fries and cooked greens dishes like kale.

We also have Covington Sweet potatoes a nice orange skin/orange flesh sweet potato that are good baking size.

Red Gold potatoes are also new for us this week. they are medium in size and suitable for all potato cooking purposes especially roasting._"

White City Produce and Greenhouse has added her mums 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! If you have created a dish and want to share with everyone, please send it to me.

With sweet potatoes finally appearing on the Market, our recipe today comes from Chef Jenny

Shake & Bake Sweet Potatoes

16 oz sweet potatoes, sliced in half (lengthwise), then cut in lengthwise wedges, like large steak fries (Cut in half if they are very long potatoes.)
2 tbsp olive oil, plus a bit more for the baking sheet
1 tbsp paprika, or more to your taste
salt and pepper, to taste
2 bags of Seeds of Success

Procedure
1. Preheat oven to 425 degrees.
2. Put the potatoes in a bowl. Pour the olive oil on top of the potatoes. Shake the bowl to coat the sweet potatoes.
3. Place the potatoes, skins down, on a lightly oiled baking sheet.
4. Sprinkle paprika, salt, and pepper on the potatoes.
5. Bake and check after 15 minutes for tenderness. They may need 5 more minutes, depending on the thickness.
6. If you want the sweet potatoes crispy, broil them for 3 – 4 minutes. Set a timer, so they do not burn.
7. Top the sweet potatoes with Seeds of Success: Pumpkin Spice flavor or Sweet & Salty.

Recipe Tips
1. You can dip these sweet potatoes in a mixture of Ranch dressing and chipotle Tabasco seasoning.
2. You can enjoy these potatoes for lunch with a kale salad or a sandwich.
3. You can serve Shake & Bake Sweet Potatoes hot or at room temperature.

Source
Author: JENuineHealth by Jenny Drake
Web Page: http://www.jenuinehealth.com
Copyright: Copyright © 2013 JENuineHealth

Market News

Hard to believe October arrives this week. With that, more and more fall produce is appearing. Lettuces and greens are here from Frontier Family Farm, Flying S Farm, Rocky Glade Farm and White City Produce and Greenhouse.

Casa Segovia-Paz had return from vacation offering her empanadas and alfajores.

Wedge Oak Farm is taking a vacation this week. They are participating in an Outstanding in the Field event at their farm. You can learn more here – http://www.outstandinginthefield.com/event/wedge-oak-farm/. Some more exciting news about Wedge Oak is they were written about in the October edition of Good Housekeeping magazine. You can read about it on their blog – http://wedgeoakfarm.blogspot.com/.

Chef Jenny has a new product this week and provides us with a description:

SOS Seasoning Mix from JENuine Health by Chef Jenny ($2.00)
This seasoning is a food flavor enhancer that provides protein and minerals without adding a lot of salt. A blend of raw seeds have been combined with herbs, spices, and a hint of sea salt for a wonderful seasoning mix that will compliment any of your favorite dishes.

Sprinkle it on everything: veggies, pasta, potatoes, proteins, pizza, popcorn, beets, beans, greens, squash, salads, sandwiches, or soups.

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.

Market News

Fall arrives this week and football is in full swing. You cna find products for your tailgate parties as well as chili for those cooler evenings to come.

Bloomsbury Farm is taking a little break to let their products replenish.

Ridiculous Chocolate has added a caramel chocolate to his products listing. Also, his cayenne chocolate is listed as an “oops” cayenne due to adding a little too much agave nectar. Same great flavor, but it sticks together more than normal. He has dropped the price on this product to $8.00.

Rocky Glade Farm brings a new product to Market this week. It is a Japanese turnip which are beautiful and taste more like a radish than a turnip.

Hidden Blessings has returned with their soap and skin care products.

Rainbow Hill Farm is offering several varieties of apples including those that can be used to make applesauce.

Finally, Wedge Oak Farm is now taking reservations for your holiday turkey. Please add a comment to your order about the size desired.

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.

Our recipe this week comes from Mary Ellen Sloane which uses tomatoes which are in ample supply on the Market.

SLOW COOKER FRESH TOMATO SAUCE

Fresh tomato sauce that is light, full of flavor and tastes like it comes straight from the garden.

INGREDIENTS
10 medium tomatoes, Diced
3 Bay Leaves
2 TBSP Olive Oil
1 Onion, Diced
1 Carrot, Peeled and Diced
4 Cloves of Garlic, Peeled and Minced
2 TBSP Italian Seasoning
1 TSP Red Pepper Flakes
2 TSP Pepper
1 TSP Salt
1 Cup Low Sodium Chicken Broth

INSTRUCTIONS
Preheat broiler. On a baking sheet, toss onion, carrots and olive oil. Broil until onion begins to caramelize, about 15 minutes.

In a slow cooker, add onion and carrot mixture. Mix with the rest of the ingredients. Put lid on slow cooker and turn to low. Cook for 4 hours. Mix and turn on high. Cook for another 4 hours. Turn off slow cooker. Using a hand blender, puree the tomato sauce until no large chunks remain.

If freezing, let cool completely and freeze in heavy duty plastic bags.