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LATEST RECIPES FROM THE MARKET
Pumpkin Oatmeal Cookies
By Yossy Arefi in New York Times Cooking Pumpkin purée and pumpkin spice make these chewy, cake-like cookies the ultimate cozy fall treat. The cookies are great on their own, but a cap of pumpkin [...]
Pumpkin Dumplings With Brown Butter and Parmesan
By Carolina Gelen in New York Times Cooking Whether using up a half-empty can of pumpkin purée or making your own, these homemade dumplings for perfect for your fall dinner. Nutmeg adds warmth and savory Parmesan [...]
Roasted Pumpkin Nachos
contest winning recipe by Leslie Harwood at Taste of Home Ingredients: 4 cups diced fresh pumpkin or butternut squash (about 1 pound) 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 package (13 [...]
Ginger Halibut with Brussels Sprouts plus Roasted Pears in Ginger Syrup
Recipe by Margarita Parker at Taste of Home Ingredients 4 teaspoons lemon juice 4 halibut fillets (4 to 6 ounces each) 1 teaspoon minced fresh gingerroot 1/4 to 3/4 teaspoon salt, divided 1/4 teaspoon pepper [...]
Cauliflower Soup with Herbed Goat Cheese
recipe by Anne Burrell at Food & Wine Ingredients: One 2 1/2-pound head of cauliflower, cored 1/4 cup extra-virgin olive oil 1 medium leek, white and light green parts only, coarsely chopped 1 large garlic [...]
Fennel-Apple Salad with Walnuts
By Melissa Clark from New York Times Cooking This bright and tangy salad is perfect for using fall produce from the Market! And with fennel, celery, apples and toasted walnuts, it’s a great foil for heavier [...]
Melting Potatoes and German Potato Salad
Melting Potatoes recipe from Food Network Test Kitchen Ingredients: 4 tablespoons unsalted butter, cut into pieces 2 teaspoons chopped fresh rosemary 1/4 teaspoon crushed red pepper flakes 2 lbs. Yukon gold type potatoes, sliced 1 [...]
How to Store Potatoes
Adapted from Grow A Good Life Under ideal conditions, potatoes can remain fresh for 3 to 6 months or longer. Identify Suitable Storage Dark: Store potatoes in a dark place. Good Ventilation: Potatoes continue to breath after [...]
Apple Bacon Salad with Maple Vinaigrette and Cabbage Salad with Apple
David from Wild's Apple Farm suggests Autumn Crisp or Jonathan apples. Ask the apple growers at the Market what they recommend. And you can't go wrong with whatever your favorite apple is. Apple and Bacon [...]
Sheet Pan Ginger Salmon with Veggies and Khmer Pickled Vegetable Salad
Sheet-Pan Soy-Ginger Salmon with Veggies recipe by Pamela Gelsomini at Taste of Home Ingredients 1/2 cup thinly sliced green onions, divided 1/3 cup reduced-sodium soy sauce 1/4 cup packed brown sugar 1/4 cup honey 2 [...]
Tomato Tarte Tatin and Quick Tomato Vinaigrette
Tomato Tarte Tatin recipe by Renu Dhar at Food & Wine Ingredients 2 tablespoons granulated sugar 1 tablespoon sherry vinegar 2 tablespoons unsalted butter, softened, divided 1/2 cup yellow onion 1 tablespoon chopped fresh thyme, plus more for garnish 1 teaspoon kosher salt 1 pound multicolored cherry tomatoes, halved lengthwise (about [...]
Honey-Glazed Pork Chops with Peach Salsa
recipe by Caitlin Prettyman and tested by Food & Wine Test Kitchen Ingredients: Peach Salsa 2 large peaches, peeled, pitted and diced (about 2 cups) 1/4 cup chopped red onion 1 small jalapeño, seeded and finely chopped (about 2 [...]
Melon with Serrano-Mint Syrup and Watermelon Cups
Melon with Serrano Mint Syrup recipe from Jennifer Fisher at Taste of Home Ingredients 1/3 cup sugar 1/3 cup water 1/4 cup lemon juice 3 tablespoons honey 1/2 teaspoon minced serrano pepper 1/4 cup minced [...]
Vegetarian Linguine
recipe from Taste of Home (contest winner) Ingredients: 6 ounces uncooked linguine or other favorite pasta 2 tablespoons butter 1 tablespoon olive oil 2 medium zucchinis, thinly sliced (or other summer squash) 1/2 lb. fresh [...]
Goat Cheese Zucchini Quiche and French Mushroom Quiche
Goat Cheese Zucchini Quiche recipe from Hedgehog in the Kitchen Ingredients: 1/2 medium zucchini (thickly sliced) 3 eggs 1 cup of cream 1/2 cup of grated hard cheese (like parmesan) 1 cup goat cheese, sliced (or other favorite cheese) [...]
Grilled Ratatouille
recipe from Market Manager, Barbara Wilder Traditional ratatouille is cooked in a Dutch oven until veggies are soft and mushed together. The flavor is awesome but the distinctness of the individual veggies gets a little [...]
Summer Vegetable “Ceviche”
recipe by Luise Vindahl and David Frenkiel at Food & Wine Ingredients 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other peas or beans 1 teaspoon finely grated [...]
Spicy Corn and Shishito Salad
By Lidey Heuck from New York Times Cooking In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that’s crunchy, smoky and a [...]
Skillet Meatballs with Peaches, Basil and Lime
By Melissa Clark from New York Times Cooking You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh [...]
Variations on Classic Pesto
Playing Around with Pesto Genesis from Full Hand Farm included a recipe for classic classic basil pesto in her weekly email newsletter last week – to tie in with their bumper crop of basil last [...]
Borscht with Buttermilk and Grated Cucumber
recipe by Mary-Francis at Food & Wine Ingredients 2 pounds peeled cooked red beets ½ cup dill pickle juice 2 tablespoons granulated sugar 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more to taste 1 large cucumber (about 12 ounces), peeled, halved lengthwise, and [...]
Pickled Fennel & Orange
BRFM volunteer, Andy Porter sent us his recipe for pickled fennel & orange. He says it's great on sandwiches, thrown in a lettuce salad, or just for snacking. Pickled Fennel & Orange recipe from volunteer [...]
Two Fennel Salads
Peaches and Shaved Fennel Salad with Red Pepper recipe by Ignacio Mattos for Bon Appetit Ingredients: 5 large peaches (about 2 lb. total), cut into ½"-thick wedges 3 tablespoons white wine vinegar, divided Kosher salt [...]
How to Grill the Absolute Best Zucchini
recipe from the Kitchn Ingredients: 16 skewers, soaked in water at least 30 minutes if wooden (optional, if grilling ribbons) 1 pound zucchini (about 3 medium) 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black [...]
