Guest Contributor:  Tracy Mulligan

In newsletters over the years, we’ve had individual stories about some of our wonderful growers and their recipes. And you know they all grow or produce what they sell, and that they are toiling before dawn, even on Sundays!

Yet, did you know that Cory, with Jackie Blues, is a fifth-generation waterman providing crabs to folks. Or that the Bennett family, with their peaches, is a sixth-generation farming family. Top that if you can! Well, Wimbrow Farms, with a cornucopia, has had the land in their family for 300 years! (We can’t even calculate the generations!)  We also celebrate our local growers who have blessed our community in just the past few years, such as Story Hill Farm, and River Cottage!

Here’s a story I overheard today from a farmer to a customer. “Well, you can get your main dish right here, then walk over there for some tomatoes, and to those folks over there for corn, and down there for lettuce. Pick up a pie or sweet from Honey Bee Lake Apiary or Old World Breads, and you will be serving your family quite a meal!”

Look over past recipes or walk around and create your own…or just ask our super vendors for ideas. Enjoy!


Bennett Orchards – “Tiana” yellow peaches! Don’t forget, due to weather, peaches showed up early this season, which means only one – possibly two weeks left!  It’s time to think about canning and freezing!

302 Aquaponics – Lettuces: Summer Crisp, Romaine Combo. Oregano, Cilantro, Parsley, Chives, Thyme, Rosemary, and Eggs.

Davidson Exotic Mushrooms – Portobello, Shiitake, Cremini, Gray Oyster, King Oyster, Pom-Poms, Maitake mushrooms.

Ficner Farms – Flowers, Squash, Zucchini, Cherry tomatoes, Corn, Tomatoes, Beans.

Herbs, Spice, Everything Nice – Flowers; Beefsteak and Cherry tomatoes; Peppers – sweet, shishito, jalapeno; Japanese Cukes; Garlic; Radishes. Herbs and house plants.  This Sunday’s feature:  Flowers, Flowers, Flowers!

Honey Bee Lake Apiary – Honey, Honey lollipops, 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, “The Soap Fairy” Natural Handcrafted Soaps, Bath Salts, Lotions, Bug Spray.

Old World Breads – Handcrafted Breads, Pastries, Flatbreads, Cookies.

River Cottage – Native flowers in glorious bouquets, tweaked to your tastes.

Shuck It Oysters & Clams – Fresh local Oysters and Clams.

Story Hill Farm – Locally raised Pork: ground sausage, breakfast sausage, scrapple, and Locally raised Beef: ground beef, kebab cubes, rib-eyes. Peanut Butter, Henlopen Sea Salt, and Eggs.

Wimbrow Farms – Tomatoes: Beefsteak, Heirloom, Cherry, Green. Corn, Squash, Peppers, Watermelon, Cantaloupes, Corn.


Yellow Squash Casserole

Thinly slice:

7 medium-size yellow squash (if fat, cut in half lengthwise then slice)

Dice and sauté:

1 onion (in butter)

Mix/toss above together in big bowl (I use metal spatulas) then add:

½ C cream

S&P to taste

Put in greased 9×13 dish uncovered.

Sprinkle on top:

¼ C crushed buttery crackers such as Ritz or Club Crackers

Some people sprinkle grated cheese or drizzle melted butter on crackers; I find it rich enough without.

400 degrees for 30 minutes

It really shrinks down as there’s a lot of water in squash that evaporates

Sunday 8am to 12pm
Garfield and Pennsylvania Avenues