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Blackberry Farm’s Carrot Soufflé
recipe by Sam Beall for Southern Living Ingredients: 2 lbs. carrots, peeled and cut into 1/4-inch-thick rounds 1 cup whole milk 1 cup saltine cracker crumbs [...]
Lamb Meatballs with Spiced Tomato Sauce
Recipe from Suzanne Goin, adapted by Sam Sifton in New York Times Cooking This recipe plays to children as well as sophisticated [...]
Braised Red Cabbage with Apples
By Martha Rose Shulman in New York Times Cooking This is an adaptation of a classic cabbage dish that is perfect [...]
Meat Pasties with Rutabaga
from BRFM Volunteer Jinny Bastianelli Pronounced pass-tees, the tasty little meat hand pies were brought to the Upper Peninsula (the [...]
Red Lentils with Sweet Potatoes and Spinach
Adapted from Lidey Heuck in New York Times Cooking In this vegetarian main inspired by Indian dal, lentils are cooked [...]
Kielbasa Skillet Supper
Kielbasa Skillet Supper Ingredients: 6 slices of bacon 4 potatoes, sliced 3 carrots, sliced ½ cup chopped red or yellow [...]
Home-made Sauerkraut
By Lidey Heuck in New York Times Cooking Making sauerkraut is both simple and hands-off. In this recipe, shredded cabbage is [...]
Mushroom Risotto with Peas
Mushroom Risotto With Peas By Martha Rose Shulman in New York Times Cooking If you are ever at a loss for [...]
Freedom Valley Farm Mushroom Recipes
Freedom Valley Farm is happy to share their favorite recipes with BRFM customers!! Freedom Valley Farm’s Korean Fried Oyster Mushrooms [...]
Kale and Brussels Sprouts Salad
Kale and Brussels Sprouts Salad with Pear and Halloumi By Yossy Arefi, in New York Times Cooking With so much beautiful, [...]
Stovetop Mushroom Lasagna
Stovetop Mushroom Lasagna Adapted from a recipe by Sarah Jampal in Bon Appetit, October 2020 This is a weeknight-friendly, pure [...]
Farro and Mushroom Gratin
Farro and Mushroom Gratin Based on Melissa Clark’s recipe in New York Times Cooking In this gratin, nutty farro and earthy [...]
