BETHANY BEACH FARMERS’ MARKET – August 4 2024 Market Report
A light dusting of clouds was welcomed to offset the hot sun and humidity that have plagued us this summer – all in all, a super Sunday morning to stroll through the market! Our vendors are bringing truckloads of produce, and yet, some are still selling out – even corn was sparse near the end of the Market – don’t procrastinate! Put off that extra vacation sleep for an awesome nap on the beach!
WHAT TO EXPECT NEXT WEEK
Bennett Orchards – Peaches and maybe nectarines make their appearance!
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, baths 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). 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
Easy Refrigerator Pickled Cucumbers (Carolyn)
(I have no recipe for this; it’s just how my mother made them)
Cucumbers of your choice (I like English or I seed others)
Peel or leave skin on if you prefer (I peel)
Use a Mandolin to slice to preferred thickness (I prefer very thin)
Thinly sliced onions if you wish (I don’t use)
Put tap water in a bowl with some salt and stir to dissolve
Add cukes and let sit on counter approximately 30 minutes then drain
Mix pickling ingredients then pour over drained cukes:
1/3 C Vinegar of your choice (I use cider)
1 C Water
1 T Sugar or your choice of sweetener
Will last about a week in refrigerator in covered container
(I use a glass jar with a lid)