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RECENT BRVA NEWS
Braised Red Cabbage with Apples
Braised Red Cabbage with Apples By Martha Rose Shulman in New York Times Cooking This is an adaptation of a classic [...]
BRFM Winter Market This Saturday March 2
Vendor Highlights for March 2, Week 1 Vendors News and Specials Very excited to have Agua Blanca back with their fresh, sustainable, local [...]
Meat Pasties with Rutabaga
Meat Pasties with Rutabaga from BRFM Volunteer Jinny Bastianelli Pronounced pass-tees, the tasty little meat hand pies were brought to [...]
Red Lentils with Sweet Potatoes and Spinach
Red Curry Lentils with Sweet Potatoes and Spinach Adapted from Lidey Heuck in New York Times Cooking In this vegetarian [...]
Kielbasa Skillet Supper
This is an easy one pan meal that Market volunteer Jinny Bastianelli's mother used to make. It has lots of [...]
Home-made Sauerkraut
HOME-MADE SAUERKRAUT By Lidey Heuck in New York Times Cooking Making sauerkraut is both simple and hands-off. In this recipe, shredded [...]
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 [...]
Mediterranean Flatbread with Zaatar Spread
Easy MEDITERRANEAN FLATBREAD with Zaatar Spread Recipe by BRFM vendor Apricot Sun's owner and food developer, Marlen Wenzel Customers who [...]
