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Freedom Valley Farm is happy to share their favorite recipes with BRFM customers!! Freedom Valley Farm’s Korean Fried Oyster Mushrooms These crispy/spicy fried mushrooms make a great snack or pre dinner appetizer. Traditionally these mushrooms [...]
To search for specific recipes, use the search field below For example, try entering "soup" or "chicken" Got some extra tomatoes and not sure what to do with them? Enter "tomatoes" for a recipe! [...]
Root Vegetable Soup recipe by Melissa Clark for New York Times Cooking Ingredients: 6 tablespoons unsalted butter 1 large onion or 2 leeks (white and light green part only), chopped 2 to 3 celery stalks, [...]
Roasted Garlic and Sweet Potato Soup recipe from Taste of Home Ingredients: 1 whole garlic bulb 3 teaspoons olive oil, divided 2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices 2 [...]
Potato Ramp Soup recipe from Local Kitchen Ingredients: 3 tablespoons butter 1 medium bunch ramps, bulbs & greens divided 1 large leek, trimmed, cleaned well, halved lengthwise and thinly sliced 1 large carrot, peeled, halved [...]
Kapusta (Ukrainian Soup) recipe from Just a Pinch Kapusta [kah-POOS-tah] word used to refer to cabbage, and in some places, sauerkraut. Ingredients: 8 slices bacon, cut into 1” pieces 1 large onion, chopped 2 cans [...]
Rustic Oyster Mushroom and Potato Soup recipe from The Mushroom Council This easy soup is loaded with hearty oyster mushrooms and filling potatoes. The broth is smooth and buttery, but not too heavy making it a [...]
Garlic Scape Dressing recipe by Diana Rattray, The Spruce Eats Ingredients: 2 garlic scapes (coarsely chopped) 2 green onions (coarsely chopped) 1 teaspoon honey 2 teaspoons Dijon mustard (or similar brown mustard) 1/4 cup red wine vinegar [...]
Celery Root Puree (Celeriac) recipe - From a Chef’s Kitchen Ingredients: 2 pounds celery root (about 3 without stalks and leaves), peeled and cubed 1/2 medium onion, coarsely chopped 8 whole cloves garlic Vegetable broth [...]
Parmesan Carrots with Lemon-Parsley Dressing recipe by Adam Hickman for Cooking Light Ingredients: 1/2 cup water 1/4 cup chopped shallots 14 ounces medium carrots, cut diagonally into 1 1/2-in. pieces (about 2 1/2 cups) 2 [...]
