Join us for Bike Fresh, Bike Local

Join us for Bike Fresh, Bike Local

Kenny-Possa Adrian (6mos)
2020 © Jenn Ocken Photography

Join the Red Stick Farmers Market, Bike Baton Rouge, and Front Yard Bikes this Saturday, May 27th, for a bike-centric filled day of fun at the market.

Front Yard Bikes and their youth participants will be offering bike repairs, and Bike BR and BREC Greenways will be sharing a table with resources for biking around Baton Rouge!

Also, we’ll be raffling off a 26 inch beach cruiser bike valued at $400, generously donated to BREADA by Regions!

This event will be from 8- 12 pm on 5th and Main Streets at our regularly scheduled Saturday farmers market.

See you there!



An outside, producer-only market featuring locally grown fresh produce.

8 a.m. – 12 p.m.
Pennington Biomedical

8 a.m. – 12 p.m.
Main Street Market

8 am – 12 pm
Pennington Biomedical 

8 am – 12 pm
Main Street Market


Downtown Baton Rouge’s public marketplace featuring breakfast, lunch, and local shopping.

Monday – Friday
7 a.m. – 2 p.m.
Main Street Market

7 a.m. – 12 p.m.
Main Street Market

This Week at the Market…

Bike Fresh, Bike Local

Join us this Saturday and pedal your way to the market! We’ll be joined by Front Yard Bikes for free bike repairs. Bike BR and BREC Greenways will also be with us sharing info about biking around our capital city! Click here to see bike routes in BR.

Win a Cruiser Bike!

As part of our Bike Fresh Bike Local event, we’ll be giving away a 26 inch beach cruiser bike valued at $400, generously donated to BREADA by Regions. Click here to purchase a $10 raffle ticket.

Smoothie Blender Bike

Join us tomorrow and Saturday to pedal your way to a delicious smoothie with Southern University AgCenter’s blender bike!

Music at the Market

Join us this Saturday from 8am – 12pm with live music from Ashley Orlando!

Take a Chance to Win a Bike!

As part of our Bike Fresh Bike Local event, we’ll be giving away a 26 inch beach cruiser bike valued at $400, generously donated to BREADA by Regions. 

Tickets are $10 each. 

Winner will be selected after the market on May 27th; winner need not be present.
Proceeds benefit BREADA’s programs, including the Red Stick Farmers Market.

Nutrition Corner

Protein is the third and final macronutrient that our bodies need for optimal functioning! Protein can be found in many forms, including meat/poultry, eggs, seafood, dairy, nuts, seeds, and beans. When incorporating proteins in your diet, it is important to consume a variety of these protein sources, as well as low-fat dairy and lean meats. This helps to ensure your body is getting the vitamins/minerals it needs while limiting the saturated fat you are consuming, therefore reducing the risk of heart disease. Additionally, eating lean proteins helps your body to fight infection, build muscles, clot blood, and keep cells healthy.

In the U.S., eating enough protein from meat, poultry, and eggs is not a concern. This need is frequently met in a typical American diet. However, the focus lies in the need for higher consumption of seafood, nuts, seeds, and beans. These protein sources contain more fiber and Vitamin D, and less sodium and saturated fats. Stop by any of our meat, seafood, egg, dairy, and pecan vendors this week to make all of your protein intake farm-fresh!

If you or an individual or company you know might be interested in joining our host committee or becoming a sponsor, click the link below!

Roasted Squash Salad

Recipe from Anne Milneck


1 lb cubed butternut squash
2 tsp Autumn Spice Blend
1 Tbl maple syrup
2 Tbl Roasted Garlic Avocado Oil
6 cups salad mix
2 cups arugula
1/4 cup shaved red onion
1/4 cup dried cranberries
Rosemary Extra Virgin Olive Oil
Fig Balsamic Vinegar
Salt & Pepper
1 cup cooked Farro
1/2 cup crumbled feta
1/4 cup roasted pecans


  1. Preheat oven to 375 degrees. Line a sheet pan with parchment. In a bowl, toss together the butternut squash, maple syrup, Autumn Spice Blend and Roasted Garlic Avocado Oil. Spread onto the parchment-lined sheet pan and roast for 15-20 minutes, until tender-crisp and golden brown. Set aside.
  2. Place the salad mix, arugula, dried cranberries, and shaved red onion in a large bowl and drizzle with Rosemary Extra Virgin Olive OilFig Balsamic Vinegar, salt and pepper. Toss, taste and adjust with more oil, vinegar, salt and pepper, if desired.
  3. To plate the salad, place the dressed greens on a platter. Top with the cooked farro. Top with the roasted squash and garnish with pecans and feta.