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RECENT BRVA NEWS
Broad Ripple’s 175th Birthday
April 20th will mark the 175th anniversary of the date in 1837, when the new community on the north side [...]
Weather Musings by John Ferree of FarmIndy
It seems like this spring has come out of nowhere with the warm temperatures and dry weather. At this time [...]
Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini
Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini Ingredients: 1 stick unsalted butter, room temperature 6 olive oil-packed anchovy fillets, finely [...]
Traditional Irish Bacon, Cabbage & Parsley Sauce
Irish bacon with cabbage is the original St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is [...]
Steamed Clams and Mussels
Steamed Clams and Mussels Fresh seafood always reminds me of being on vacation in Florida. An ice-cold mug of your [...]
Heather’s Roasted Tomato Sauce
BRFM volunteer Heather shares this simple, freezer-friendly recipe. Delicious over warm pasta, it also pairs well with fish and chicken. [...]
Vegetable Soup with Barley
Vegetable Soup with Barley This recipe comes from my mom, who got it from her friend, Bernita, in North Fort [...]
Volunteer Profile: Market Master, Barbara Wilder
Barbara Wilder is in her fourth season as the BRFM Market Master. Here are a few other things you [...]
“Arista” Roast Loin of Pork with Rosemary
"Arista" Roast Loin of Pork with Rosemary from Williams-Sonoma, Savoring Italy This roast pork dish originated in Florence in [...]
Swiss Chard Pie
Swiss Chard Pie This vegetarian pie is great to fix ahead -- it can go straight from the freezer [...]
Butternut Squash Soup with Marsala and Thyme
Butternut Squash Soup with Marsala and Thyme from the Williams-Sonoma Kitchen Library, Thanksgiving With its autumnal colors and flavors, this [...]
Pumpkin Whoopie Pies with Cream-Cheese Filling
Pumpkin Whoopie Pies with Cream-Cheese Filling Ingredients for the Filling: 3 cups confectioners sugar 1/2 cup (1 stick) unsalted butter, [...]
