BETHANY BEACH FARMERS’ MARKET – August 11 2024 Market Report
Skipping merrily through summer – please don’t slip away too fast! And yet, the days are already getting shorter; and this bounty of summer produce will not last forever – it’s time to think about canning and freezing!!! Check us out next Sunday, and stock up!!
WHAT TO EXPECT NEXT WEEK:
Bennett Orchards – Peaches, and maybe nectarines again? We were all thrilled to have them for week 11; it’s usually only a 1-week crop as are the white peaches which came in a few weeks ago.
Davidson’s Exotic Mushrooms – Mushrooms, mushrooms, mushrooms: portobello, shitake, cremini, pom-poms, and specialty soup mixes.
Derby Mill Farm – Beautiful bouquets of native flowers. For our every-week shoppers, don’t forget to ask about “deals on refills!”
Dittmar Family Farms – Ground lamb, specialty sausages, beets, potatoes, tomatoes.
Herbs, Spice, Everything Nice – A wide variety of beautiful herbs and house plants. Heirloom tomatoes, cherry tomatoes, onions, awesome garlic!
Honey Bee Lake Apiary – Honey, honey balm, pastries, and jams.
Jackie Blues – Live blue crabs, fresh-picked crab meat, crab cakes, crab salad.
Lavender Fields – Lavender hand sanitizer, lavender honey, natural hand-crafted soaps, bath salts, lotions, bug spray. New products! – SPF 50 sunscreen, Soap Fairy yoga mat spray and all-purpose spray surface cleaner.
Old World Breads – Hand-crafted breads, pastries, flatbreads, cookies.
Pereyra Farms – Onions, squash, corn, tomatoes, watermelons, tomatillos.
Story Hill Farm – Locally raised pork: ground sausage, bacon, scrapple, and locally raised Beef: ground beef, kebab cubes, rib-eyes. Peanut butter, Henlopen sea salts, and eggs.
Wimbrow Farms – Corn, Melons, Squash, cucumbers, tomatoes, onions, peppers, and flowers.
Recipe of the week is attached (provided by Carolyn courtesy of friend Pat). If you’d like to share one of your recipes that uses some BBFM purchases, please email to chcorrigan@gmail.com.
SUNDAYS 8 AM – 12PM
GARFIELD AND PENNSYLVANIA AVENUES
Recipe of the Week
Gazpacho
Pat’s recipe (modified by Carolyn)
Here is the “basic” recipe. I rarely follow recipes exactly; I always throw in more of something, or less of something! Somehow it always turns out great and we eat it regardless of any changes I’ve made!!!
6 large tomatoes (recipe calls for peeling, seeding and dicing—I just throw them, whole into the blender) – CHC did peel and rough chopped first
1 cucumber – peeled and cut in small pieces – CHC scoops out seeds or use English
1 Bell pepper (color of your choice) – seeded and diced – CHC used ½ a pepper
1 medium red onion, diced (if I don’t have a red onion, I use whatever I have)
3 T. red wine vinegar
2 T. olive oil – CHC used 1T
Juice of 1/2 lemon – CHC used whole lemon
2 T. fresh chopped parsley – CHC didn’t have any but will add next time
3 T. fresh chopped basil
2 jalapenos seeded and diced (I don’t usually use these)
salt and pepper – CHC didn’t add either
Pat has a large, professional blender so she just throws everything in and turns it on. If I can’t get it all in my standard blender, I blend it in batches and then mix all the batches together. This will be pretty thick. If you prefer a thinner soup, you can add canned tomatoes, V-8 or tomato juice until it’s the consistency you would like (CHC didn’t add any juice).Pat grows her own herbs, so she usually throws in more herbs than the recipe calls for.
CHC pulses so it’s a rougher consistency.