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RECENT BRVA NEWS
Peach Blueberry Cobbler
In case you hadn't noticed, peaches and blueberries are abundant at the Market right now. What better time to indulge [...]
BRFM This Saturday, July 12
Wednesday SoBro Market If you haven't checked out Wednesday's SoBro Farmers Market at 49th and College, you are missing a real treat. [...]
Refreshing Cold Cucumber Soup
This recipe originated in the 1976 Recipe Book written by James Beard and Carl Jerome for the newly introduced Cuisinart [...]
BRFM Summer Market This Saturday July 5
Vendor Highlights for July 5, Week #1 VENDOR NEWS AND UPDATES Filigree Bakery Blueberry Muffins Lots to pick [...]
Summery Zucchini and Fennel Salad
Fresh, crisp and bright, this lemony shaved zucchini and fennel salad is easy to throw together for a refreshing summer [...]
BRFM This Saturday, June 28
Vendor Highlights for June 28, Week #4 VENDOR NEWS AND UPDATES Strawberries are still available but not for long. Expect [...]
Grilled Beef & Vegetable Kebabs
Recipe from Eating Well Ingredients: ¾ cup Balsamic vinegar ¾ cup extra-virgin olive oil 2 tablespoons whole-grain mustard 1 tablespoon [...]
BRFM Summer Market This Saturday June 21
Vendor Highlights for June 21, Week #3 VENDOR NEWS AND UPDATES Strawberries, asparagus, snap peas and spring flowers are still [...]
Savory Frittata with Potato, Shiitake, and Garlic Scapes
Recipe by Carolyn Gratzer Cope (Umami Girl) Ingredients: 3 tablespoons butter, divided 10 garlic scapes, trimmed and thinly sliced 10 ounces sliced shiitakes [...]
Lemony Chicken Soup with Fennel and Dill
Recipe by Alison Roman in New York Times Cooking Ingredients: 2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix [...]
Pork, Asparagus and Snap Pea Stir-Fry + Burrata with Snap Peas and Shiitakes
Recipe by Lidey Heuck at NYT Cooking Ingredients: 8 ounces asparagus spears, trimmed and halved lengthwise if thick 2 cups sugar [...]
Honey-Roasted Rhubarb Salad
Recipe by Kaelyn Riley at Experience Life by Life Time Ingredients: 2/3 cup peeled and chopped fresh rhubarb* 1 tsp. [...]
