Stones River Market
Murfreesboro, TN

Market News

Welcome to the last week in August and some new products have been added today. Double Star Bar Farms has added two kinds of artisan bread. Erdmann Farm brings back gladiolas but in orange, red and white. Kelly Creek Farm introduces hydroponic Better Boy tomatoes. Ozark Gold and Rhode Island Greening apples return from Rainbow Hill Farm. White City Produce and Greenhouse has an abundance of concord grapes.

You will also find an abundance of peppers and tomatoes from most of our produce farmers. Now is the time to stock up for canning and freezing to have locally grown produce this winter.

Wild Flours is back this week as well with their breads, flours and cinnamon rolls.

A note from Chef Jenny about her new product – Pumpkin Spice:

Pumpkin Spice is a mixture of toasted seeds and pecans combined with honey, vanilla, and fall spices. This crunchy snack is sure to satisfy all your taste buds. For a special treat, try it with: Sweet Potatoes, Baked Apples, Acorn Squash, Pumpkin Lattes, or Vanilla Yogurt.

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

I am taking a break from recipes this week. They will return next time.

Market News

The Market is back open today. The newsletter is late due to internet problems this morning.

Market Update: We now have an option of pre-paying for your order before pick up. This feature is available through Square. If you are interested in this feature, please send me a note so that I can get it set up.

Rock Hill Road is on vacation this week. Her chickens are still molting and production is way down. She should be back next week.

Apples this week from Rainbow Hill Farm include Gala variety, a mild, sweet apple.

Message from JENuine Health by Chef Jenny:

If you are a fan of the Seeds of Success (Early Bird Mix) now is the time to stock up. This mix will soon be replaced with a seasonal, Pumpkin Spice Mix. There are four large bags available this week, along with 7 small bags. The Seeds of Success have a long shelf life and can also be stored in the refrigerator.

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

There is an abundance of peppers and potatoes, so this week’s recipe features those two items.

Skillet Potatoes with Peppers and Onions

1 teaspoon olive oil
3 potatoes, I used a purple, red and a yukon gold, diced into 1/4" pieces, about 3 cups total
1 bell pepper, I used 1/2 each red and green, chopped small
1 small yellow onion, chopped small
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, adjust to taste

Heat the oil in a large skillet over medium high heat. Add the onions and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and let cook for 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.

Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed. Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.

Market News

Welcome back to another week of locally grown and made products. Summer is quickly winding down. It is time to starting thinking about freezing or canning fresh produce for the winter. Beans, peppers, squash and tomatoes are perfect for storage. You will find plenty of these items this week.

Many of you are fans of Wild Flours and purchase their products regularly. I hate to inform you of this but they told me last week that they will stop selling their products as of September 9. With their every other week schedule with us, they will be on the Market three more times.

Don’t forget the first apples of the year from Rainbow Hill Farm have arrived. Many of you took advantage last week and they were delicious.

If forgot to mention last week a new product from CASA Segovia-Paz. She has blackberry empanadas. Be sure to try one of these before they are gone.

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

I am taking a break from recipes this week. They will return next time.

Market News

Welcome to August and hard to believe that school starts this week for many people. We have tomatoes and peppers galore this morning. We start off with 24 different options of tomatoes for you from Cedar Thicket Farm, Flying S Farms, Rocky Glade Farm and White City Produce and Greenhouse.

My wife Tish has returned from summer travels and is making bouquets from Erdmann Farm flowers. Apples and peaches make their first appearance of the year from Rainbow Hill Farm. Kelly Creek Farm returns with her granola this week.

Wild Flours needs to take another week off but will return next week.

From JENuine Health by Chef Jenny

Seeds of Success – Back to School Special!!!
3 bags for $ 8.00 = Sweet & Salty Seagulls, Early Bird Mix, Cuckoo Cocoa Banana

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

The recipe this week is actually suggested back to school snacks from Jenny with JENuine Health.

After school snack ideas using the Seeds of Success:

• Tuity Fruity Tuna – Mix tuna, diced apples and Greek yogurt with a drizzle of honey. Enjoy tuna on crackers or honey wheat bread topped with Early Bird Mix.
• EGG-elicious – Mix chopped hard boiled eggs, bread and butter pickles, celery, and mayonnaise. Serve on Flying S Farms Wheat Blend Sourdough with Sweet & Salty Seagull mix on top.
• Hummus Heaven – Spread a layer of hummus on a piece pita bread. Top with Munchy Mockingbird Mix
• PBB – Peanut Butter & Bananas – Slice bananas into coins and top with your favorite nut butter. Dip bananas in Cuckoo Cocoa Banana mix. Serve with a tooth pick. You can freeze them for a frozen delight.
• Avocado Skewers – Cut avocado into chunks. (Make sure it’s not too ripe.) Alternate avocado and grape tomatoes on a long tooth pick. Squeeze lemon or lime juice on the skewers and serve with Sweet & Spicy Love Birds.
• Cucumber Crackers – Slice cucumbers into circles. Mix whipped cream cheese with dill and spread on top of the cucumber “cracker”. Top with Munchy Mockingbird Mix.
• Peanut Butter Toast – Toast whole grain bread and spread almond butter on top. Sprinkle Cuckoo Cocoa Banana mix on top for an Amazing Super Snack.
• Chicken Salad – Top your favorite chicken salad with the Early Bird Mix. Serve in a wrap for a snack that kicks it up a notch!

Market News

It is hard to believe we have reached the last week on July. So far it has been a very pleasant summer. There is still plenty of summer left to enjoy too.

We have a first for the Market this week. Two farmers are offering corn – Rainbow Hill Farm and Rocky Glade Farm. The recipe this week, uses that corn on the grill. To accompany the corn on the grill, be sure to see the products offered by Wedge Oak Farm and West Wind Farms. There are other items on the Market that work for grilling too. You will find squash, zucchini, okra and eggplant from Flying S Farms and White City Produce and Greenhouse. You will also find several varieties of garlic this week from our farmers that can be incorporated into your recipes for the grill.

Other items of interest:

In addition to her fruit and veggie empanadas, Casa Segovia-Paz now has chicken and beef varieties available.

The Blue Porch has introduced several new items this morning including bread and butter pickles and pasta salad.

Blueberries are still available from Prospect Hill 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! I am taking a break from recipes this week. If you have created a dish and want to share with everyone, please send it to me.

Summer is grilling season and this weeks recipe focuses on grilling corn that many of us have done but may be new to others. Instructions come from Simply Recipe – http://www.simplyrecipes.com/recipes/grilled_corn_on_the_cob/

Grilled Corn on the Cob

INGREDIENTS

• 4 ears fresh corn, in their husks
• Butter (or an herb butter) for serving

METHOD

1. Prepare your grill, gas or charcoal, with direct, high heat, about 550°F. (You know the grill is hot enough if are able to hold your hand one inch above the grill for only 1 second.)
2. The corn husks will protect the corn from burning or drying out while it is on the hot grill. If you want a bit of char on your corn, peel off a few of the outer layers of the corn husks first, before grilling.
3. Place the corn in their husks on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15 to 20 minutes.
4. Remove the corn from the grill. Let them sit for 5 minutes or until cool enough to handle. Remove the silks and charred husks from the corn. If you need to, use a damp towel to protect your hands from any sharp edges from the charred corn husks as you peel them off.
5. Serve with butter. (Or you can sprinkle with a little chili powder, cotija cheese, and some lime juice for a Mexican twist.)

Market News

Welcome back to another week of locally made and grown products. Cedar Thicket Farm has returned from their extended vacation with vanilla, dried herbs and more. Rock Hill Road Farm is back with her eggs. Wild Flours is back as well and has listed their cinnamon rolls this week. Kelly Creek Farm is on vacation this week and will bring back their granola and other products soon.

Some new or returning items from our vendors:

• Rainbow Hill Farm has peaches and cream corn
• The Blue Porch is offering dilly beans and tomato cucumber salad
• West Wind Farm brings back their grass fed ground beef and introduced a Beef Petite Tender

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

Our recipe this week come from Chef Jenny with JENuine Health.

Lentil Patties

Ingredients

1 cup lentils, dry
1 medium carrot, minced
1/2 medium onion, minced
1/4 cup Seeds of Success, Sweet & Spicy Mix
1/2 tsp cumin, ground
1 1/2 tsp soy sauce, reduced sodium
1/4 cup whole wheat flour or quinoa flour
canola oil

Step by Step Instructions

1. Fill a pot with water and bring to a boil. Add lentils. Bring to a boil. Reduce heat and simmer for 15 minutes.
2. While lentils are cooking, chop up your carrots and onions.
3. Drain lentils well through a sieve. Place lentils in a large bowl.
4. Add carrots, onions, sunflower seeds, cumin, salt, and soy sauce to the lentils. Mash mixture with a fork. Add flour and combine with the lentil mixture.
5. Take a golf ball size amount of lentil mixture and place it in the palm of your hand. Press it into a patty. This recipe should make about 20 patties.
6. Pour oil 1 inch deep in a large skillet. (I like to use my cast iron skillet for this recipe.) Turn heat to medium-high. When oil is hot, add patties. Fry until browned, 3 to 5 minutes per side. Place the patties on a plate lined with paper towels when done.

Market News

The Market is back open and our vacationing producers have returned and the pick-up schedule returns to normal. Casa Segovia-Paz, Carol’s Vibration Cooking and Erdmann Farm are back with their products this week.

Some new and returning products have been listed. The Blue Porch introduces watermelon salsa. Flying S Farms brings to us blue and red potatoes along with all their varieties of squash. Blackberries are back this week from Rainbow Hill Farm. Erdmann Farm is bringing several varieties of cut flowers to the Market, including a bouquet with zinnias and hydrangeas.

Chef Jenny with JENuine Health introduces another seed snack this week. From Jenny:

Cuckoo Cocoa Banana brings the flavors of childhood cereals (like Coco Puffs) into a nutritious mix that is not loaded with sugar. Toasted sunflower seeds, pumpkin seeds, and banana chips are combined with agave, cocoa, and spices for a mix you can enjoy anytime of the day. Try it with: Banana Pudding, Granola, or Trail Mixes.

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

I am taking break from recipes this week. They will return next week.

Market News

I hope everyone had a safe Fourth of July. The Market is back open this morning with some vendors on vacation and others returning. Wild Flours returns this week and will be back on their every other week schedule. Carol’s Vibration Cooking, Erdmann Farm, and Casa Segovia-Paz are on vacation this week only.

Reminder for Nashville customers:
There will be no deliveries this week, July 10.

Rocky Glade Farm brings back local honey as well as their garlic and purple sun potatoes.

Prospect Hill Farm returns this summer with his blueberries.

There are plenty of squash and zucchini available from Flying S Farm, Rainbow Hill Farm and White city Produce and Greenhouse.

We have a new product from JENuine Health by Chef Jenny. A note from Jenny:

Munchy Mocking Bird Mix

This snack sets itself apart from the others because it is not sweet. It is a crunchy mix of seeds, gluten-free grains, and minced onions that have been toasted in olive oil and then combined with garlic and spices. If you are a garlic bread fan, you are sure to love this mix.

Try it on:

Potatoes
Veggies (broccoli, kale, swiss chard)
Hummus
Pasta salads
salads
Tomatoes & Mozzarella

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

Lin Richmond shared this recipe with us and has used it regularly for her cherry tomatoes.

Red, White, & Blue Salad

INGREDIENTS
1 pint cherry tomatoes, whether red, orange, yellow or a combination, stemmed
1/4 cup extra-virgin olive oil
1 tablespoon cane sugar or maple syrup
1/2 teaspoon fine-grain sea salt, plus more to taste

DIRECTIONS
1. To make the roasted cherry tomatoes, preheat the oven to 350°F (176°C). Adjust the oven rack to the top third of the oven.
2. Slice the tomatoes in half and place them on a rimmed baking sheet.
3. In a small bowl, whisk together the olive oil, sugar or maple syrup, and a scant 1/2 teaspoon salt. Pour the mixture over the tomatoes and gently toss until well coated. Arrange the tomatoes in a single layer, cut-side up, and roast, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes.
4. Nibble the roasted cherry tomatoes straight off the baking sheet. Or, if you aren’t using them immediately, let them cool and then scrape them into a clean glass jar along with any olive oil that was left in the baking dish or sheet.
Sometimes I top off the jar with an added splash of olive oil. The tomatoes will keep for about 1 week in the refrigerator.

Market News

Welcome to the last Sunday in June. The Fourth of July is this week and if you are planning any events, be sure to stock up for them. We are having perfect weather for grilling so check out the items in Meats, Poultry and Vegetables that will be good cooked on the grill.

Special Note to Nashville customers:
Deliveries will be normal this week. There will be no deliveries next week, July 10.

Did you try the samples we had a Market pick up last week? I want to thank Loraine with Casa Segovia-Paz and Carol with Carol’s Vibration Cooking for providing the tasty treats last week.

Erdmann Farm intoduces a new cut flower – Lisianthus – to the Market. Microgreens are back. This time from Kelly Creek Farm. They have several different varieties. Rocky Glade Farm returns this week with their list of produce including a new product – bulb fennel.

New from JENuine Health by Chef Jenny:

Early Bird Mix

The Early Bird Mix is a great treat to enjoy with your morning coffee or tea. The flavors of a danish are artfully packaged into a bag of seeds with almonds, apricots, agave, morning spice and a hint of orange.

Try it on:
Pancakes
Waffles
Bagels with cream cheese
Yogurt
Toast with apricot jam

News from Linda with Dogwood Valley Greenhouse:

Dogwood Valley Greenhouse has updated availability of their perennials and herbs on the market, including the addition of several types of lavenders. It’s still fine to plant if you take care to water new transplants frequently and deeply.

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

Our recipe this week is from Chef Jenny with JENuineHealth. The peppery arugula, sweet fruit, creamy goat cheese, and lemon vinaigrette make this a real crowd pleaser. It’s a great festive salad to serve on the Fourth of July!

Red, White, & Blue Salad

Ingredients

1 egg, beaten
1/2 cup olive oil
3 tbsp lemon, juice
2 tbsp agave or honey
2 tsp Dijon mustard
1/2 tsp salt
1 tsp poppy seeds
1 4 oz pkg goat cheese log, sliced into 8 slices *See Tips below.
1 cup panko bread crumbs or whole wheat bread crumbs
- olive oil, enough to line the bottom of your small fry pan
1 pkg arugula or mixed greens
1/2 cup mint, fresh, removed from stems
1 cup sprouts
4 small pears, unpeeled, seeded, cored, and sliced lengthwise in wedges
2 cups watermelon, large cubes
1 cup blueberries
1 pkg sprouts
2 pkgs Seeds of Success, Sweet & Salty

Procedure
1. *See Tips below for how to slice the goat cheese. Make sure the goat cheese is cold when you slice it. It may help to put it in the freezer for a couple minutes before you slice it.
2. Whisk egg in a small bowl and set aside.
3. Dip one goat cheese coin at a time in the beaten egg, and then coat it with the crumbs. Place it on a plate. Follow same procedure for the other 7 goat cheese medallions.
4. Place the plate of medallions in the freezer for 10 minutes to firm up before frying.
5. Combine olive oil, lemon juice, agave, mustard, salt, and poppy seeds in another small bowl. Whisk and set in the refrigerator.
6. Cover the bottom of a small non-stick fry pan with 1/4" of olive oil. Heat to medium. Gently fry two – three goat cheese medallions at a time. Remove and set on paper towels.
7. Combine the arugula, mint leaves, and sprouts together. Line each plate with the greens mixture.
8. Place 2 goat cheese medallions in the center of each bed of greens.
9. Arrange the pears, watermelon, and blueberries around the goat cheese medallions.
10. Sprinkle nuts over top and drizzle with the vinaigrette.

Servings: 4

Recipe Tips
1. Use a piece of dental flows to cut the goat cheese log into smooth circles. This is a tip I learned in culinary school.
2. You can use 2 packages of goat cheese if you want 4 goat cheese medallions per person.
3. If watermelon is not your thing, you can use strawberries instead.
4. Non-Vegetarian Option – Serve your favorite white fish on the side drizzled with the lemon vinaigrette.