Turnips, Beets and Cabbage
Sweet Potatoes, Squash and Pumpkins

  • Under the Green Tent: The Green tent is closed for the season. See you next year with lots of informative and interesting exhibits.
  • Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at pat@rbfarmersmarket.com to find out what help is needed.

RBFM Day-After Thanksgiving Brunch
Raisin Bread French Toast with Pecans

  • Stir ½ cup unsalted butter, ½ cup backed golden brown sugar, ½ cup pure maple syrup in heavy medium saucepan over medium heat until melted and smooth. Transfer to 13X9X2 inch glass baking dish.
  • Sprinkle 1 cup coarsely chopped pecans from Nuts to You over butter mixture.
  • Whisk: 8 large eggs from Cleckner’s Eggs, 1 ½ cups half and half; 1 ½ teaspoons ground cinnamon, 1 teaspoon vanilla extract in a large bowl to blend.
  • Dip 1 ¼ inch thick slices of raisin bread from Old World Breads and arrange in a single layer in prepared dish. Pour remaining egg mixture over bread slices in dish and cover with plastic wrap. Refrigerate overnight.
  • Preheat oven to 350 degrees F. Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 40 minutes. Cut into 6 pieces. Serve pecan-side up with additional warm maple syrup.
Round out brunch with a side of bacon or breakfast sausages from Miale, a serving of baked apples from Tuckey’s Mountain Grown or Fischer’s Farm and of course coffee of your choice from Maison Noir Café.

Baked Apples: Preheat oven to 350 degrees F. Scoop out the core from tops of 6 tart apples, leaving a well (don’t cut all the way through) Stuff each apple with 2 Tbls brown sugar and 1 Tbls butter. Place in a shallow baking dish and sprinkle with cinnamon. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.