It did not come without warning, but it was a hard slam nonetheless! Bennett Orchards sold out at 8:45 to end a prolific season! Hope you froze a ton! One more week of local produce coming next Sunday. Last chance to stock up on your other favorites for canning or freezing: tomatoes, pickles, beans, and don’t forget the zucchini marmalade!

Volunteer Ray reminded us that his grandmother would call it “Putting Up.”  So did my grandmother.  One of the best and worst parts about gardening is “putting up” food for the rest of the year.  To “put up” food means to preserve the extra fruits and vegetables from the garden via various methods so you have them as part of your food supply the rest of the year:  freezing, canning, drying.  It’s hard work but worth the effort.

See you Sunday for a fond farewell.


Bennett Orchards – Dark (sob)

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

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

Ficner Farms – Flowers, Squash, Zucchini, Cherry and regular tomatoes, Corn; 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, Lotion’s, 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, ribeyes. Peanut Butter, Henlopen Sea Salt, and Eggs.

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


Open-Faced Bacon, Tomato, and Cheese Sandwiches

A classic open-faced sandwich that takes advantage of garden-fresh tomatoes.

This is the first thing I make when summer tomatoes are “in.”

Notes:  You can make as many or as few of these sandwiches at a time as you wish. You may have to rotate the baking tray to make sure everything is melting evenly under the broiler if you are making a large amount, though.


  • Sliced bread
  • Peeled, sliced tomatoes
  • Bacon, mostly cooked
  • Sliced cheese, use your favorite


  1. In a toaster, slightly toast bread. Do not over toast as this will be placed under the broiler for a few minutes.
  2. Cook bacon until it is almost done but not crisp. Again, it will finish cooking under the broiler.
  3. Place the toasted bread on a cookie sheet and layer toppings in the following order: tomato slices, cheese of choice, bacon. (My mother liked to put mustard on the bread; I don’t)
  4. Place under the oven broiler and broil until cheese is melted and the bacon is completely done.
  5. Allow to cool slightly and enjoy!

Sunday 8am to 12pm

Garfield and Pennsylvania Avenues