Stones River Market
Murfreesboro, TN

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.

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