To Contact Us

Rural Resources Mobile Farmers Market
mfmmanager@ruralresources.net
423-636-8171

Recipes

Sauteed Stinging Nettles

From www.chow.com
A simple sauté is a delicious and quick way to deactivate the stinging hairs of this somewhat intimidating green. Herbaceous and slightly nutty, sautéed nettles can be added to soups, pizza dough rounds, simmered white beans, and scrambled eggs or paired with ricotta on crostini for an elegant hors d’oeuvre.

Special equipment: Heavy rubber dish gloves are helpful to quickly stem and clean the nettles. If you do not have gloves, tongs and scissors will do the trick.

Difficulty: Easy
Total Time: 35 mins
Active Time: 35 mins
Makes: 4 servings

INGREDIENTS

1 pound stinging nettles
2 tablespoons olive oil
1 large shallot, sliced lengthwise and thinly sliced
1 teaspoon kosher salt
4 medium garlic cloves, minced
1/2 cup water
Zest of 1 medium lemon
Juice of 1/2 medium lemon

INSTRUCTIONS

Wearing thick rubber gloves, clean the nettles by soaking them several times under cold running water, then drain. (Do not touch raw nettles with your bare hands. If you do not have rubber gloves, use tongs to handle the nettles.) Separate the tender leaves from the tough stems, discarding the stems. (Use scissors for this process if you don’t have protective rubber gloves.)

Heat the oil in a large frying pan over medium heat until shimmering. Add the shallots and salt and cook, stirring occasionally, for about 2 minutes. Add the garlic and cook until the shallots have softened, about 2 minutes more.

Using tongs, add half of the nettles and the water to the pan. Cook, stirring often, until the nettles have begun to wilt, about 2 minutes. Add the remaining nettles and cook, stirring often, until wilted, about 3 minutes more. (Add more water a tablespoon at a time if the pan becomes too dry.)

Remove the pan from heat. Stir in the lemon zest and juice. Season with salt and freshly ground black pepper and serve.

Market News

Welcome to the Mobile Farmers’ Market! We are gearing up for the growing season of 2014, and we are excited to have new and old customers joining us for this adventure. We only have a few things on the market right now, but you can expect a wider variety of fresh farm food as the season moves forward.

For those of you who haven’t used the Mobile Farmers’ Market before, here’s how it works:

The market opens on Friday at 10:00 AM. I will post a blog each week around that time as a reminder that the market is open. The blog will highlight some of that week’s products, and will include a recipe. Place your orders any time from 10:00 AM Friday until Monday at noon, when the market will close for the week.

If you live in downtown Greeneville or Tusculum, you can meet us at Takoma Hospital, or you can order delivery right to your door! Delivery takes place from 9:00 until 11:30 on Wednesday morning.

Otherwise, you can pick up your orders at Rural Resources on Thursday evening when we host our seasonal suppers (you can arrange other times to pick up by e-mailing mfmmanager@ruralresources.net or calling 423-636-8171).

We would love to have other food producers on the market! If you are interested in selling, sign up on the “Our Growers” page or contact us at the e-mail/phone number above for more information!

Thanks for your support of fresh, local food—and happy Mother’s Day to all you amazing moms out there!

Eva—MFM Online Manager

Local Product Highlights

This week we have green garlic, which has a delicate, nutty flavor and can be used in recipes that call for garlic, leeks, onions or scallions.

We also have nettles, which are packed with nutrients, and can be cooked to get rid of their famous sting!

Don’t forget to order delivery to your home or business if you live in Greeneville/Tusculum city limits (add your address and phone number in the comments section of your order when you check out). Order more than $50 worth of products and your delivery is FREE!

We also have lots of ground sausage from Rural Resources’ very own pastured pork, as well as homemade frozen pizzas featuring local meats, prepared by Teen Program participants.

Browse the whole list here.