Stones River Market
Murfreesboro, TN

Market News

REMINDER!

The Market is closed this week. We will resume normal operations next Sunday, March 22 at its regular time.

Thank you for being such awesome customers.

John

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

Spring Forward! Did you remember to move your clocks forward overnight? This means Spring cannot be too far away. Hopefully the icy weather we have experienced the last three weeks is behind us.

SPECIAL NOTE: I want to remind everyone we will be closed next week. Be sure to stock up on items you might need for that period.

Other news from the Market:

We have a new vendor join us this week. It is Alfresco Pasta. He has been a regular at the Market on the Square and is now available here. Today, he lists two difference varieties of ravioli, but more of his products will be added soon.

We welcome back Farmer Brown this week too. After a long break, he has several of his hydroponic lettuces available again.

Rocky Glade Farm is starting to expand their listing. In addition to radishes, they have added their hakurei turnips.

A note from Chef Jenny:

With spring right around the corner it’s time to heat things! NEW this week from the Seeds of Success is a Sweet & SPICY Mix. It’s a wildly delicious snack that combines heat with a little bit of sweet. A combination of sunflower, pumpkin, and cumin seeds are mixed chili pepper seasonings and coated with honey to create a snack with a kick!

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

We dodged a bullet this past week. We did receive the snow that was predicted but fortunately it arrived after everyone had picked up their orders. Temperatures are warming some this week so maybe Spring is not too far away.

Many of you know that I like to keep the Market open all year round. This month I am having to change that. Due to some logistics issues later this month, we will be closed the week of March 15th. Begin planning for that one week closure and stock up on needed items. I will send a reminder notice next week as well.

Other news from the Market:

Frontier Family Farm has added a couple new lettuces. We have really enjoyed having his greens all winter long.

Double Star Bar Farms is adding French Baguettes to his listings of atisinal breads.

Nuance Coffee & Tea has added several new coffees to their offerings this week. They Include: Zambia, Colombian Peaberry, Burundi, and Guatemala. The popular Malawi Mzuzu Peaberry is back in stock too.

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

What a week we had last week! I hope everyone made it safely through the ice and snow. I want to thank everyone who made it to pick up this week as it was a challenge for the vendors as well as the customers.

Some news for this week:

Ms. Rosie has added wild blackberry jam this week.

The Dylem and Caleb from Rocky Glade Farm are selling eggs from their hens. The Vaughn Brothers are committed to caring for their livestock well, working together to make the farm land better and have fun at the same 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!

It has been a while since I have posted a recipe. Our recipe today comes from Chef Jenny using products from the Market including Jenny’s SOS Seasoning.

Quinoa & Mushroom Omelet
The quinoa gives this omelet a nice bite and the SOS Seasoning and mushrooms pair nicely with the eggs.

• 1 tbsp olive oil, for sautéing
• 2 cups mushrooms
• 1/4 cup oregano, dried
• 1 1/2 cup quinoa, cooked
• 1-2 tbsp SOS Original Seasoning
• 8 large eggs
• butter, for cooking the eggs
• 1 cup cheddar cheese, shredded
• salt and pepper to taste

1. Pour olive oil in a fry pan. Heat to medium. Add the mushrooms and oregano. Cook mushrooms for 4 -5 minutes or until lightly browned. Add the cooked quinoa and SOS Original Seasoning. Remove from heat.
2. Preheat oven to warm.
3. Whisk 2 eggs at a time in a bowl. Put some butter in the bottom of a small non-stick pan. Heat over a medium heat. When the pan is hot, add the 2 eggs.
4. As the eggs begin to set, scrape the eggs on the sides of the pan towards the center. Tilt the pan until the raw egg flows to the bottom to cook.
5. When it is almost done, place a fourth of the mushroom/quinoa mixture and some cheddar cheese on one half/side of the eggs.
6. Fold the other half over the filling and allow the cheese to melt. Slide omelet onto a plate. Keep omelet warm in the oven as you prepare the other omelets.
7. Repeat steps 3 through 6 three more times.
8. Sprinkle with salt, pepper, and additional SOS Original Seasoning to taste.

Servings: 4
Degree of Difficulty: Easy

Recipe Tips

• Quick-N-Easy Version: Pour all the eggs into a large oiled or buttered pan and scramble. When the eggs are almost done, add the quinoa/vegetable mixture and top with cheese
• Rice can be substituted for the quinoa.

Source
Email: jenny@jenuinehealth.com
Web Page: http://www.jenuinehealth.com

Market News

The Market is back open this chilly morning and with a threat of our first major snow this winter.

We are still waiting for some warmer weather so that more produce will be available. You can still find plenty of baked goods, eggs, meat and poultry, and skin care products from our local growers and producers.

Chef Jenny’s message for the week:

Valentine’s Day brings out the sweetness in everyone. NEW this week from the Seeds of Success: Cuckoo Cocoa Bits. A snack that satisfies your sweet tooth and provides protein by combining toasted seeds with agave, cocoa, and a hint of peppermint. It’s a crunchy, chocolatey treat that is reminiscent of a cookie.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

It has been a while since I have posted a recipe. Everyone likes using slow cookers so I found this one from Yummly and A Year of Slow Cooking for you to try. You can read the entire story here.

Honey Garlic Chicken Slow Cooker Recipe
serves 4

The Ingredients.

• 1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
• 3 garlic cloves, smashed and chopped
• 1 teaspoon dried basil
• 1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
• 1/2 cup ketchup
• 1/3 cup honey

The Directions.

1. Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
2. Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
3. Cook on low for 6 hours or high for 3-4 (I’d go with low—-).
4. Serve with basmati rice and steamed or roasted vegetables.

Market News

Welcome back to another week of locally grown and made products. Valentines Day is next week. The Market has many products that make perfect presents for your significant other.

Important News for Polk Ave/Nashville customers: Due to unforeseen circumstances, I am having to discontinue pick-ups in Nashville. I want to thank you for your patronage and will miss you.

Other new this week:

Botanical Harmony brings beeswax candles to the Market.

Double Star Bar has been busy with their blueberries turning them into a syrup, perfect on pancakes, ice cream and more.

It is still winter and Flying S Farms has re-stocked a couple versions of her frozen soups including the vegan black bean and sweet potato.

Ms. Rosie is introducing her jams and yeast rolls. What a good combination!

A note from Chef Jenny:

The SOS seasonings and snacks return this week. One of the old time favorites is back: Mockingbird Mix. It’s a crunchy mix of seeds, gluten-free grains, and dehydrated onions that have been lightly toasted and combined with garlic and a hint of sea salt. You can sample the Seeds of Success at the Franklin Farmer’s Market this Saturday from 9-12. We hope to see you there.

From Linda with Dogwood Valley Greenhouse:

Winter is the perfect time to enjoy houseplants, succulent planters and herb collection baskets from Dogwood Valley Greenhouse. These will make perfect Valentine’s Day gifts. Don’t forget to let us know if you might be interested in purchasing flowering hanging baskets, vegetable plants in gallon pots, or 6 packs of bedding plants this spring. If there is something else special that you would be interested in, please let us know by e-mail to tnhomeschooler@yahoo.com.

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

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

Market News

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

Some items of interest this week:

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

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

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

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

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

There are plenty of other products available this week. Browse the categories to see what your will find.

Thanks so much for your support of Stones River Market, all of our growers, local food, and our rights to eat it. We’ll see you on Wednesday at Southern Stained Glass at 310 West Main Street from 5:00 to 6: 30 pm!

Recipes

Please, share your recipes with us on the Recipes tab. We’d all love to know how you use your Stones River Market products, so we can try it too!

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