To search for specific recipes, use the search field below
For example, try entering “soup” or “chicken”
Got some extra tomatoes and not sure what to do with them? Enter “tomatoes” for a recipe!
LATEST RECIPES FROM THE MARKET
Beautiful “Beety” Pickled Eggs
recipe from Food Network Kitchen Ingredients: 2 1/4 cups distilled vinegar 1 pound jarred or canned pickled baby beets, drained, pickling liquid reserved* 1 small red onion, halved and thinly sliced Kosher salt 1 tablespoon [...]
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 3/4 cup grated sharp Cheddar cheese 1/3 cup minced onions 1 Tbsp. unsalted butter, plus [...]
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 fragrant North African-inspired tomato sauce, feta [...]
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 time, until it is very [...]
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 to take a meal [...]
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 with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and [...]
Kielbasa Skillet Supper
Kielbasa Skillet Supper Ingredients: 6 slices of bacon 4 potatoes, sliced 3 carrots, sliced ½ cup chopped red or yellow sweet pepper 1 cup chopped onion Salt and pepper to taste 1 lb. kielbasa or [...]
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 time, naturally [...]
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 [...]
Butternut Squash on Toast
Although it’s been around since at least 2011, Squash Toast is experiencing a re-awakening – and just in time for fall! Celebrated by everyone from Ina Garten to Mark Bittman and Deb Perelman, (all famous [...]
Easy Meat and Kraut
Fermented foods are excellent for your digestive system, and some of the oldest and most basic in every food culture are cabbage-based. For those of us with German heritage, that means Sauerkraut. And this is [...]
Neapolitan Eggplant Parmesan
Summer is officially over, but the "fruits" of the harvest make for some really fabulous fall dishes. Flavorful baked eggplant with lots of tomatoes and cheese (yum!) along with delicious spicy corn soup feel like [...]
Apple Salads for Fall
Crisp apples and other delicious fall produce make great salads that resonate with the season. Think kale, kohlrabi, beets, and cabbage, and you’ve got the idea. These recipes from Food Network Magazine, are the perfect [...]
Southern Tomato Pie
Now that the weather is turning cooler, I’m beginning to crave warm comforting baked dishes. But I’m not ready to be done with summer just yet. So, what could be better than a flaky crusty [...]
