Our opening day of the 2025 Bethany Beach Farmers’ Market was sunny but cool and blustery at times. That didn’t deter our loyal customers. Our vendors, volunteers, and customers were all ready to enjoy whatever was available since it has been such a cool spring.
We would like to extend a warm welcome to our new vendor: Nancy James Oysters joined our old favorites from last year. It was fun to see customers slurping a breakfast oyster or taking home a plate of sucked oysters prepared with their favorite toppings: lemon, cocktail sauce, horseradish…whatever suits your fancy.
WHAT TO EXPECT NEXT WEEK
Bennett Orchards – The cool spring didn’t quite ripen the blueberries, but Henry expects blueberries for next week. Yay!
Davidson’s Exotic Mushrooms – Mushrooms, mushrooms, mushrooms: Portobello, Shitake, Cremini, Pom-Poms.
Derby Mill Farm – Beautiful bouquets of native flowers. Ask them about refilling a mini-vase that you bought the week before.
Dittmar Family Farms – Ground lamb, spring mix greens, kale, spinach, radishes, including French Breakfast Radishes, and possibly broccoli.
Herbs, Spice, Everything Nice – A wide variety of beautiful herbs and house plants. Radishes, carrots and cherry tomatoes.
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.
Old World Breads – Hand-crafted Breads, Pastries, Flatbreads, Cookies.
Pereyra Farms – Strawberries, Kale, Asparagus, Broccoli, Squash, Onions.
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, and onions.
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
Blueberry Kale Salad
Ingredients
4 cups of curly kale, de-ribbed
¼ cup extra virgin olive oil
1 cup blueberries
2 Tbsp Parmesan cheese
4 garlic cloves, minced
½ lemon, squeezed
1½ tsp lemon zest
Directions
1. Wash blueberries and kale. Pat kale dry, de-ribbed, and tear into bite size pieces.
2. In a large bowl, mix olive oil and kale to coat evenly.
3. Add blueberries, Parmesan cheese, and garlic. Toss to mix thoroughly.
4. squeeze lemon over top. Sprinkle grated lemon zest over top of salad.
Handling & Storage Blueberries will last up to 10 days in the refrigerator if they are kept dry. Do not wash until you are ready to eat or use. Remove stems and wash in a colander prior to using. Remove any blueberries that have been damaged. Blueberries freeze well. Lay out on a cookie tray in single layer and place in freezer. Bag frozen berries for later.