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LATEST RECIPES FROM THE MARKET
Low Sugar Strawberry Rhubarb Crisp
Strawberries and Rhubarb are both in season now at the Market. The time is right for making this easy and delicious fruit crisp that uses minimal sugar so that the tartness of the rhubarb can [...]
Farmers Market Overnight Breakfast Casserole
This Sunday is Mothers’ Day and we’ve got a great idea for you. Prepare this delicious healthy casserole Saturday evening after shopping for ingredients at the Market, refrigerate overnight, and voila – best Mother’ Day [...]
Ramp Omelet
WHAT'S COOKING: RAMP OMELET By David Tanis from New York Times Cooking 'Tis the season and one of the simplest ways to showcase ramps is by pairing them with eggs. It lets their fresh oniony flavor [...]
Sautéed Ramps with Crispy Potatoes
What’s Cooking: Sautéed Ramps with Crispy Potatoes The basketball tournament is over and the ramps have arrived so we know spring is officially here. To celebrate, pick up some beautiful bunches of ramps at the [...]
Spinach Two Ways
Spinach is plentiful in the spring and makes wonderful dishes whether you use it raw in salads, chop it up to add to soups and sauces, sauté it on the stove top, or bake it [...]
Beautiful “Beety” Pickled Eggs
This is such a striking way to serve both eggs and beets in the spring and particularly at Easter. They are beautiful on their own, but served with a green salad they are absolutely spectacular. [...]
Blackberry Farm’s Carrot Soufflé
Spring always makes me think of carrots and Peter Rabbit. With Easter coming up, that’s especially appropriate. A lovely and elegant side dish for any Easter dinner, this carrot dish is as tasty as it [...]
Lamb Meatballs with Spiced Tomato Sauce
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 palates. These crisp lamb meatballs are topped with a [...]
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 cabbage dish that is perfect for St. Patrick's Day. The cabbage cooks for a long [...]
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 the Upper Peninsula (the U.P.) by miners from Cornwall. Cornish pasties were a convenient way [...]
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 main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices [...]
Kielbasa Skillet Supper
This is an easy one pan meal that Market volunteer Jinny Bastianelli's mother used to make. It has lots of satisfying flavor for chilly mid-winter evenings, and it’s full of great veggies so it’s as [...]
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 cabbage is mixed with kosher salt and stored in a ventilated jar. In a week’s [...]
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 what to make for an impromptu dinner party, especially if there will be vegetarians at [...]
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 These crispy/spicy fried mushrooms make a great snack or pre dinner appetizer. Traditionally these 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, healthful kale at the Market this season, it just seems right to turn it into [...]
Stovetop Mushroom Lasagna
Stovetop Mushroom Lasagna Adapted from a recipe by Sarah Jampal in Bon Appetit, October 2020 This is a weeknight-friendly, pure comfort-food casserole that is infinitely versatile. Just use the right sized pan—a large skillet with [...]
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 mushrooms are baked with herbs and mascarpone into a creamy casserole topped with Gruyère. It’s [...]
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 have the pleasure of talking with Marlen at the Market know that she is from [...]
Winter Carrot Risotto
Carrot Risotto with Chile Crisp By Alexa Weibel from New York Times Cooking Total Time - 30 minutes Luscious, creamy risotto is topped with caramelized carrots and savory, spicy Chili Crisp. Shallots, garlic and white [...]
Melting Sweet Potatoes
Melting Sweet Potatoes recipe from Food Network Kitchen Ingredients: 4 tablespoons unsalted butter, cut into pieces 2 teaspoons chopped fresh sage 2 teaspoons chopped fresh thyme 2 pounds sweet potatoes, sliced 1 inch thick Kosher [...]
Mexican Shrimp Aguachile
For those of you who love Mexican ceviche, you are in for a real treat! Our Agua Blanca fresh shrimp vendor is offering samples of Aguachile this Saturday. And they shared their recipe with us! [...]
Appalachian Fresh Apple Cake
Appalachian Fresh Apple Cake by Sheri Castle in The New Southern Garden Cookbook Makes 12 servings INGREDIENTS: The Cake Nonstick cooking spray 3 cups all-purpose flour, preferably unbleached 1 teaspoon baking soda 1 teaspoon ground [...]
Chorizo Pumpkin Pasta
Whether you’re into pumpkin spice everything, or not so much, this easy “pumpkiny” pasta sauce paired with tasty pork sausages is sure to make your mouth water. It’s also a perfect dish to have waiting [...]
