BETHANY BEACH FARMERS’ MARKET – July 6, 2025
It was a perfect Independence Day holiday in Bethany Beach with lots to do for locals and visitors from near and far.
It was a spectacular Market this week. Old World Bread said it was their best day ever. Most vendors had slim pickens by the end. Bennett’s Orchard blueberries sold out at 8:23 a.m. and peaches at 9:52. Nancy James Oysters; Davidson Exotic Mushrooms; Derby Mill Farm’s flowers; and Herb, Spice & Everything Nice were at bare bones. But all came across very generously for the Food Bank gleaning program we coordinate with Mariner’s. All should be proud of their support to help those in need. Wimbrow and Pereyra chipped in with several full boxes of squash, corn, and cucumbers. It was a great day!
It was another scorcher with heat and humidity that tested the endurance of our vendors, volunteers, and customers. We are so grateful to our producers-only vendors who toil in their fields or in the Bay every day to be able to offer us such a wonderful selection of their specialties.
WHAT TO EXPECT NEXT WEEK
Bennett Orchards – As mentioned above, blueberries and peaches sold out quickly. Come early if you want to score these delicious summer treats. Check out their website for what to expect next. https://www.bennettorchards.com/
Davidson’s Exotic Mushrooms – Mushrooms, mushrooms, mushrooms: Portobello, Shitake, Cremini, Pom-Poms, Oyster, Hen of the Woods, King Oyster, and Lion’s Mane. Unami seasoning, mushroom powder, and dried mushroom soup mix.
Derby Mill Farm – Many varieties of beautiful bouquets of native flowers. Ask them about the discount on refilling a mini vase that you bought the week before.
Dittmar Family Farms – Ground lamb, radishes, including French breakfast radishes, beets, squash, tomatoes, and more.
Herbs, Spice & Everything Nice – A wide variety of beautiful herbs and house plants. Radishes, carrots, cherry tomatoes, and heirloom tomatoes which are always a treat. Certified Organic.
Honey Bee Lake Apiary – Honey, Honey balm, pies, sweet breads, jams, lemonade, and more.
Jackie Blues – Live blue crabs, fresh-picked lump and claw crab meat, crab cakes, and crab salad.
Lavender Fields – Lavender Hand Sanitizer, Lavender Honey, Natural Hand-crafted Soaps, Bath Salts, Lotions, Bug Spray, and more.
Nancy James Oysters – Our newest vendor is making many customers happy with their locally caught oysters from the Rehoboth Bay. They are dedicated to sustainability. Many customers (youngsters, too) are having oysters for breakfast with their favorite toppings: cocktail sauce, mignonette sauce, hot sauce, lemon juice, or horseradish. You can eat them there or take home a plate of shucked oysters or take them in the shell to try your hand at shucking them yourself.
Old World Breads – Handcrafted Breads: Ancient Grain, Baguette, Cranberry Walnut, Italian, Garlic Italian, Olive Italian, Cinnamon Raisin Swirl, Rosemary Focaccia, Rye, Sourdough, Wheat Sourdough, Orange Cardamom, Vienna Pan Loaf
Rolls: Italian, Multigrain, OWB Rolls, Brioche, Kaiser
Pastries: Cinnamon Coffee Cake, Cinnamon Roll, Danish, Donuts, Mini Apple Spice Cake, Pastry Tart, Blueberry Scone, Maple Pecan Scone, Lemon Rosemary Asiago Scone, Sticky Bun, Frangipane Mini Cake
Cookies: Almond bliss (GF), Chocolate Chip, Oatmeal Raisin, Brown Butter, Molasses
Croissants: Almond, Chocolate, Ham & Gruyere
Savory: Seasonal Soups, Dog Biscuits, Crostini, Soft Pretzel, Lavash Crackers
Pereyra Farms – Kale, squash, onions, eggs, melons, cantaloupe, corn, cucumbers, and tomatoes.
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, onions, corn, beets, flowers, flower plants, melons, and cantaloupes. Harry Wimbrow has a special, mystery eggplant that is perfect for making fried dipping strips.
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
Spanish Gazpacho
Susi, BBFM Volunteer
1 clove garlic minced or crushed
2 ripe avocados, pitted and chopped
1 tsp NA (sodium/salt)
2 T. fresh lime or lemon juice
4 T Extra Virgin Olive Oil
4 T. red wine vinegar
4 large ripe tomatoes, peeled and chopped
32 oz. (4 cups) of Organic Vegan Veggie Broth OR Bouillon
1 small yellow bell pepper, chopped
1 tsp ground cumin seeds
1 cucumber, peeled and chopped
½ tsp white pepper
6 celery stalks, chopped
¼ tsp paprika
6 scallions, chopped
Croutons or fresh cilantro optional
Instructions:
- All vegetables should be finely chopped
- Combine all ingredients in a large non-metallic bowl and chill overnight.
- Add a dollop of sour cream on top of each serving.
- Serve soup cold
- Croutons may be passed in a bowl for individual usage if desired.
Enjoy!