BETHANY BEACH FARMERS’ MARKET – JUNE 8, 2025
We dodged the bullet for our second week of the 2025 Bethany Beach Farmers’ Market. The forecast was ominous but just turned into an overcast day with cool temperatures. Our vendors, volunteers, and customers were all ready to enjoy whatever was available.
We kicked off the day with a ribbon cutting hosted by the Bethany Beach/Fenwick Chamber of Commerce. It was a festive atmosphere, and we appreciated the attention and hope to see some pictures of our group.
Last week we started a “Gleaning Program” at the BBFM which other markets have done. Henry Bennett contacted Mariner’s Church to see if their food pantry would be interested in sending a representative each week toward the end of our Market to collect and transport our vendors’ donations. They bring a wagon to collect.
On Mondays, they assemble and cook prepared foods from items collected at the end of Market that were donated by our vendors to make pantry boxes. These are distributed Tuesday morning at the Frankford Fire Hall by Mariner’s Bethel Volunteers to families in our community facing food insecurity. You would be amazed at how many needy families are helped. Our vendors have been very generous in supporting this new program. We are glad to coordinate this and help others.
WHAT TO EXPECT NEXT WEEK
Bennett Orchards – We had blueberries this week although they did sell out during second shift. Come early to be sure to get yours next week.
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, broccoli, last of asparagus, and possibly arugula.
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.
Nancy James Oysters – Shucked or ready-to-shuck-yourself oysters. Many enjoy their breakfast oysters at the oyster bar with all the condiments. Or take them home.
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, Broccoli, 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
Green Beans Almondine
(there’s probably an easier way, but this sounded good)
Ingredients
1½ lb green beans, ends snipped
¾ tsp salt
¼ cup extra virgin olive oil
¹/3 cup red onion, finely chopped
1½ tsp lemon juice
¼ tsp black pepper
¼ cup slivered almonds, unsalted
Directions
1. Add salt and green beans in a large sauce pan of boiling water for 5 minutes; beans will still be crisp. Drain. Place
in a large bowl.
2. Heat a small skillet over medium low heat, add in slivered almonds. Stir constantly to keep almonds moving so
they don’t burn. Once they are lightly toasted, remove and set almonds aside.
3. Heat olive oil in a small skillet over medium heat. Add onion and cook until tender. Add lemon juice and pepper.
Remove from heat and drizzle over green beans. Toss with toasted almonds.
Handling & Storage
Select brightly colored green beans that snap easily when bent. Refrigerate in a plastic bag for up to a week.
To prepare, wash beans in cold water before cutting and cooking, then snip both ends. To retain sweetness and crispness, trim beans but keep whole.