BETHANY BEACH FARMERS’ MARKET – August 24, 2025

WORD OF THE DAY: Penultimate means next to last in a series. It’s hard to believe this was our penultimate BBFM. The sad news is that next week is our season finale of the BBFM. We will miss our customers, volunteers, and vendors who have been devoted fans of our Market for 13 weeks so far.

With just one Market left in our 14-week season, make sure to stock up on everything you need and consider canning, freezing, or just enjoy it fresh while you can.

Here are a few interesting facts about a few of our photos:

  • The photo with 6 people and 2 big boxes of peaches shows what are destined to be 24 quarts of peaches that will be canned. Third from the left is Hail Bennett, Henry’s brother who made his first appearance at our BBFM.
  • The photo at the merchandise tent shows Doug, our BBFM Board President Emeritus, and his son Jeff; our two tent volunteers Rosemary and Judi; and yours truly.
  • The photo with a mini bouquet is a purchase from Derby Mill Farm which will be brought back next week to be refilled for $5.
  • The little girl, with the BIG loaf of bread from Old World Bread, returns every week for her favorite treat.
  • If you follow us on Facebook, you will find many live feeds that Board member Jenn does with interviews with vendors, customers, and volunteers. Check it out!

WHAT TO EXPECT NEXT WEEK

Bennett Orchards –The peaches this Sunday lasted until 10:50; so hopefully everyone got what they wanted.

Hot off the presses from Facebook: Tuesday, August 26th, 12 PM Update. We have picked the rest of, and are Sold Out of, the Last Bennett Peaches of the Season.

Thus, we will not be attending any more farmers markets this summer and our orchards are CLOSED FOR THE SEASON. Thank You for a great Bennett Blueberry, Bennett Peach and Bennett Sunflower Season! We Look Forward to Seeing You Next Summer!

We enjoyed all of Bennett’s offerings: blueberries, peaches, nectarines, and new-this-season beautiful bouquet sleeves of multi-colored, pollenless sunflowers. Thank you, Bennett’s Orchards. https://www.bennettorchards.com/

Davidson’s Exotic Mushrooms – Mushrooms, mushrooms, mushrooms: Portobello, Shitake, Cremini, Pom-Poms, Oyster, Hen of the Woods, King Oyster, and Lion’s Mane. Unami seasoning, mushroom powder, and dried mushroom soup mix.

Derby Mill Farm – Many varieties of beautiful bouquets of native flowers. Ask them about the discount on refilling a mini vase that you bought the week before.

Dittmar Family Farms – Ground lamb, radishes, including French breakfast radishes, beets, squash, tomatoes, and more. Zach Dittmar shared his philosophy of farming: “Mitigate the risks and trust the rest to the Lord.”

Herbs, Spice & Everything Nice – A wide variety of beautiful herbs and house plants. Radishes, carrots, cherry tomatoes, and heirloom tomatoes which are always a treat. Certified Organic.

Honey Bee Lake Apiary – Honey, Honey balm, pies, sweet breads, jams, lemonade, iced tea and iced coffee, and more.

Jackie Blues – Live blue crabs, fresh-picked lump and claw crab meat, crab cakes, and crab salad.

Lavender Fields – Lavender Hand Sanitizer, Lavender Honey, Natural Hand-crafted Soaps, Bath Salts, Lotions, Bug Spray, and more.

Nancy James Oysters – Our newest vendor is making many customers happy with their locally caught oysters from the Rehoboth Bay. They are dedicated to sustainability. Many customers (youngsters, too) are having oysters for breakfast with their favorite toppings: cocktail sauce, mignonette sauce, hot sauce, lemon juice, or horseradish. You can eat them there or take home a plate of shucked oysters or take them in the shell to try your hand at shucking them yourself.

Old World Breads – Handcrafted Breads: Ancient Grain, Baguette, Cranberry Walnut, Italian, Garlic Italian, Olive Italian, Cinnamon Raisin Swirl, Rosemary Focaccia, Rye, Sourdough, Wheat Sourdough, Orange Cardamom, Vienna Pan Loaf
Rolls: Italian, Multigrain, OWB Rolls, Brioche, Kaiser
Pastries: Cinnamon Coffee Cake, Cinnamon Roll, Danish, Donuts, Mini Apple Spice Cake, Pastry Tart, Blueberry Scone, Maple Pecan Scone, Lemon Rosemary Asiago Scone, Sticky Bun, Frangipane Mini Cake
Cookies: Almond bliss (GF), Chocolate Chip, Oatmeal Raisin, Brown Butter, Molasses
Croissants: Almond, Chocolate, Ham & Gruyere
Savory: Seasonal Soups, Dog Biscuits, Crostini, Soft Pretzel, Lavash Crackers

Pereyra Farms – Kale, squash, onions, eggs, melons, cantaloupe, corn, cucumbers, and tomatoes.

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 – Squash, including 8-Ball squash, cucumbers, tomatoes, broccoli, onions, corn, flowers, flower plants, melons, and cantaloupes. Harry Wimbrow has a special, mystery eggplant that is perfect for making fried dipping strips.

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SUNDAYS 8 AM – 12 PM

GARFIELD AND PENNSYLVANIA AVENUES

Hope to see you next week for our FINAL BBFM of the season!

BBFM 2025 season: 6/1-8/31

Recipe of the Week

Open-Faced Bacon, Tomato, and Cheese Sandwiches

(This is exactly how Mom made it) My mother made this every summer when the tomatoes were ripe. There was never a recipe, just watching Mom.

Notes: You can make as many or as few of these sandwiches at a time as you wish. You may have to rotate the baking tray to make sure everything is melting evenly under the broiler if you are making a large amount, though.

Ingredients

  • Sliced bread, preferably homemade (I always use Arnold’s or Pepperidge Farm white), but you can get some yummy bakery-made bread at Old World Bread right at our BBFM.
  • Peeled, sliced tomatoes (Yes, I always peel, but that’s up to you. Many of our BBFM vendors have wonderful tomatoes.)
  • Bacon, mostly cooked (I find fatty bacon gets crisper)
  • Sliced cheese, use your favorite (I use cheddar)

Instructions

Allow to cool slightly and enjoy!

In a toaster, slightly toast bread. Do not over toast as this will be placed under the broiler for a few minutes.

In a skillet or the microwave, cook bacon until it is almost done but not crisp. Again, it will finish cooking under the broiler. (I bake mine at 375 degrees for ~25 minutes) (Pick up your bacon at Story Hill Farm at BBFM)

Place the toasted bread on a cookie sheet and layer toppings in the following order: tomato slices, cheese of choice, bacon.

Place under the oven broiler and broil until cheese is melted and the bacon is completely done.

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