BETHANY BEACH FARMERS’ MARKET – July 20, 2025
Our customers, vendors, and volunteers were real troopers again to endure Sunday’s heat and high dew point. Most seem to have smiles no matter what.
During that horrible time of covid, we carried on and wore masks and all that other stuff. One volunteer, Sybil, passed along a nice comment from a customer that really impressed us about our volunteers. They joked that our volunteers must have been trained at Disney World as they were all so pleasant, happy, and helpful. Isn’t that nice we have such good ambassadors for the Market and Town of Bethany Beach? If you don’t already subscribe to our weekly newsletter (in season only), go to our website and sign up. Also, follow our FaceBook page. As soon as we knew about Bennett’s being absent, we posted the information in both places.
WHAT TO EXPECT NEXT WEEK
Bennett Orchards – We all missed Bennett’s peaches this weekend, but they should be back as usual next Sunday. We can’t control Mother Nature; so the peaches didn’t ripen in time for us. Come early if you want to score these delicious summer treats next week. Check out their website for what to expect next. Good recipes are also here: 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.
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, 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.
SUNDAYS 8 AM – 12 PM
GARFIELD AND PENNSYLVANIA AVENUES
Hope to see you next week!
BBFM 2025 season: 6/1-8/31
Recipe of the Week
Grilled Mexican Street Corn (Elote)
Kay, BBFM Volunteer
PREP TIME 10 mins
COOK TIME 10 mins
TOTAL TIME 20 mins
SERVINGS
6 to 8 servings
Ingredients
• 6 to 8 medium ears sweet corn, husks removed
• 1/2 cup Mexican crema, or sour cream
• 1/2 cup mayonnaise
• 1/2 cup chopped cilantro – can be omitted
• 1 clove garlic, minced
• 1/4 teaspoon ground chipotle pepper, to taste or pepper flakes
• 2 teaspoons finely grated lime zest, from 1 lime
• 2 tablespoons lime juice, from 1 lime
• 1/2 cup cotija cheese, crumbled or parmesan
• Lime wedges, to serve
Method
1. Heat a gas or charcoal grill to 400F:
Clean the grates once it has heated.
2. Whisk together the sauce:
In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle
pepper, lime zest and lime juice. Taste and season the mixture with salt if
needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
3. Grill the corn:
Place the husked corn directly onto grill grates. Grill the corn for about 3
minutes, undisturbed, or until kernels begin to turn golden brown and look
charred. Turnover and repeat. When all sides are browned, remove from the
grill onto a plate.
4. Top the corn with sauce and cheese:+ Cut corn off the cob, top with cheese, and serve sauce separately
Using a brush or a spoon, coat each ear of corn with the crema mixture.
Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper,
if desired. Serve immediately with extra lime wedges. Or sprinkle with parmesan if desired
Enjoy!