Hot Fun in the Summertime!!

Once again record breaking numbers of shoppers visited our Sunday Market. Among our visitors are numerous dogs. We do NOT allow dogs in our Market, but we have a crack team of sitters! One regular visitor is BBFM Board member, Larry Fischel’s pooch, Pepper. She recently passed a rigorous interview at the University of Maryland Hospital, and will be providing cheer and therapy to long-term pediatric patients there. Our sitters may not possess all the fancy degrees Pepper has, but we are just as caring! (We haven’t lost one yet!)

Bennett Orchards brought plenty of peaches again, and Free-Stones (the pit pops right out!) should be arriving next week!

Following is a recipe provided by the Delaware Dept. of Agriculture. Click here to see full recipe and nutritional info

Woman Holding Bowl with Peaches

Summer Peach Salsa

  • 2 peaches, peeled, pitted, and coarsely chopped
  • 1 pint cherry tomatoes, chopped
  • 1 jalapeno pepper seeded and minced
  • 3 Tbsp. red onion, chopped

Mix 1 Tbsp. olive oil, 1 Tbsp. lime juice, 1 Tbsp. cilantro, 1 clove garlic minced, and salt and pepper to taste. Stir all ingredients together, and enjoy!

Ficner Farm’s tomatoes are coming in a tad ahead of schedule thanks to our hot, hot weather. They also have corn, squash, green peppers, and green beans, which are not easy pickings by the way – quite labor intensive!

Add our producers Hudson’s Produce, Wimbrow Farms, and Herbs, Spice… and there is a wide and varied selection of produce to make your head spin! Tomatoes, cukes, squash, corn, cantaloupes, heirlooms, peppers of many heats!, and much more! Albert Hudson tells me watermelons should arrive next week!

Davidson’s Exotic Mushrooms always brings a fun array of mushrooms – King Oyster, Crimini, Shitake, and Portabellas. Mushrooms should be stored in a brown paper bag in the fridge. They are creatures of the dark! Here’s a recipe from our beloved Shroom Queen, Terry. We miss her and her yummy samples and recipe cards from the good ole pre-Covid days.

Grilled Barbecue Portabellas

  • 1 Portabella per person
  • 1 cup favorite BBQ sauce
  • 1 cup Italian dressing

Combine BBQ sauce and dressing in a large zip-lock bag. Add mushrooms, and marinate 3-4 hours. Grill each side 3-4 minutes.

Honey Bee Lake Apiary hopes to have more of their ever popular Honey Soap next week, along with more pies (yay!), honey cinnamon rolls, and my favorite lemonade.

This week we welcomed a new vendor for a limited engagement – Fleur de Mer at River Cottage. The owner, Dawn DuCoty, brought lots and lots of flowers, all very reasonably priced. A patron once told me “the dinner table isn’t set until the flowers are placed.” She is absolutely right! We look forward to seeing Dawn again next week – don’t miss out!

Sunday – 8AM TO 12PM

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