This Week at the Lewes Farmer’s Market

by Dave on July 9, 2008

This week the Lewes Farmer’s Market will be held at Shields Elementary School in Lewes. Here is this week’s email preview from the Market:

Hello to all friends of the Historic Lewes Farmers Market. 

What’s at Market, July 12, 2008, 8am-12pm

Don’t forget that this Saturday we are at Shields Elementary School Parking Lot, (at intersection of Savannah Rd. and Sussex Dr.), Lewes, DE.

 

 

Hello friends! After coming to the Market to do your local weekly shopping at Shields Elementary this week, we might suggest that you saunter over to the Lewes Historical Society Complex to visit the Craft Show. It’s open from 10 am to 5 pm, and there is always an interesting and varied selection of crafts.

 

“It is Easy Being Green” Month

To continue celebrating our “green” month we are offering you your second chance to enter the drawing for the 2008 Official Historic Lewes Farmers Market Phat Sea Crest 3 Cruiser. It is Vintage Green (of course) and has three gears, a Phat Custom Dual Spring Cruiser Saddle, a market basket up front, and a bell to announce your arrival. You can enter every Saturday you come to the market, so come often and your chances of winning get better.

 

What’s at Market this Saturday:

 

Backyard Jams and Jellies: Homemade preserves made with locally-grown produce. July will feature fresh Strawberry, no-sugar Strawberry, Strawberry Rhubarb, Blueberry Peach, and Apricot Jams. 2007 Delaware State Fair winners will also be available: Peach Jam and Jelly, Strawberry Jam and Jelly, Mint Jelly, Raspberry Jam and Blueberry Jam. Also plenty of the award-winning Beach Plum Jelly. Also available are Tomato Chutney, Bread & Butter Pickles, and Country Apricot Mustard (bought the pickles last week, and they are really great).

 

Bella’s Cookies: Traditional cookies abound this Saturday including Champion Chunk, Groovy Granola, Sun Dollar, Peanut Butter Power, All American-Oatmeal Raisin, Sandy Beach, and Raisin Spice Breakfast Cookie. This cookie is always very popular and a great healthy alternative to starting your day right. Raisin Spice is a vegan cookie (no eggs or dairy) loaded with protein, fiber, and plenty of antioxidants. Also, find special creations such as Red, White & Blue Shortbread, made with organic blueberry, blackberry and strawberry jam, and gluten-free varieties.  Hot from the oven, organic Cinnamon Buns will arrive to the market at approximately 8:30 am. Cinnamon Raisin is the featured flavor this week. Bella’s Cookies was recently named “Best Cookies in Delaware” by Delaware Today magazine, and has been featured as “Snack of the Day” on the nationally syndicated Rachael Ray Show.

 

Bennett Orchards: Bennett’s will feature the yellow semi-freestone Harbelle peach this Saturday. This exceptionally sweet peach is one of the best of the early varieties that they offer. It has a bit of an exotic taste-some claim that it has a hint of Mango.

 

Chapel’s Country Creamery: Chapel’s produces artisanal cheeses made with milk from their herd of Jersey and Holstein cows. All of the milk is free of synthetic hormones, antibiotics and chemical compounds.  This Saturday, they will bring a two-month-old white bloomy rind Chapelle, a one-year-aged cheddar bloomy rind.  (Bloomy rind cheeses can be made of cow, goat or sheep milk. These are cheeses that are soft and creamy, and are covered with a snowy rind of white mold).  Other cheeses from Chapel’s: Young Cheddar, Woodland (a bloomy rind semi-soft cheese), and Garlic and Chive Cheddar.

 

Community Organics: Sun Gold and other cherry tomatoes. Heirloom tomatoes. Kennebec White, Red, and Yukon Gold Potatoes. Fresh White Softneck and Legacy Hardneck Garlics. Costa Romanesca Squash, Cocozelle Zucchini, and Yellow Straightneck Squash. Eggplant. Arugula. Red Beets. Carrots. Red Cabbage. Savoy Cabbage. Sage. Sweet and Lettuce Leaf Basil. Mixed variety of hot peppers. Sweet peppers. Delmarva Black Angus Beef.

 

Davidson Exotic Mushrooms: Jumbo Portabello (great for grilling or stuffing), Shiitake, Crimini, and Oyster mushrooms, as well as mixed.

 

Deep Grass Nursery: Certified Organic fruits and vegetables. Green beans. Bi-color organic sweet corn. Watermelon. Lettuces include two Romaine lettuces, and a summer crisp head called Magenta, which has been receiving rave reviews. Tomatoes. Zucchini. French Tarragon Vinegar and other vinegars. Zucchini Bread. Fresh fruit pies. Jams and Jellies. Basil Pesto. Potted Herbs and Perennials. Zucchini Relish from a recipe that has been handed down for four generations-exceptional!

 

Edible Art Foods: Not at market this week.

 

Eggs of a Feather: Bill brings beautiful green-to-blue colored eggs from his free-range, pastured poultry, but they are still limited. His younger chickens should be laying soon, and there will be more eggs in future weeks. Guest chickens this week are a colorful old bantam rooster named Joey and a Rhode Island Red pullet named Little Red Riding Hoodless.

 

Fifer Orchards: Blueberries. Raspberries. Peaches. String beans. Cabbage. Tomatoes. Squash. Sweet corn. Honey. Fresh cut flowers.

 

Freeman’s Farm: Sweet bi-color corn(Temptation Variety). White-Out white corn. Valentino green string beans. Vine-ripened tomatoes. Summer squash. Golden Zucchini. Cue-Ball, One-Ball, and Eight-Ball Zucchinis. Pickle Bush Pickling Cucumber. Turbo slicing cucumbers.

 

Good Earth Market and Organic Farm: This USDA Certified Organic farm will have the following seedlings: Genovese Basil, Greek FinoVerdi Basil (great for containers), Thyme Basil, Garden Sage, and Chive. Seven varieties of Heirloom tomato plants, cucumber, pepper and eggplant seedlings. Chard. Lettuces (their yummy mix includes Emerald Oak Leaf, Red Oak Leaf, Trout Back, Simpson, Little Gem, and Buttercrunch). Vibrant farm mix of Cut Flowers. Cut herbs (mint, oregano, thyme, sage, and chives). They also always bring a large amount of cut mint for Mojitos!

 

Good For You Natural Market and Organic Farm: Arugula. Baby Beet Greens. Pink Passion and Golden Heirloom Swiss Chards. Tres Fine Maraichere French Heirloom Endive. Lacinato Kale. Black Seeded Simpson English Heirloom Looseleaf Lettuce. Cracoviensis Yugoslavian Heirloom Looseleaf Lettuce. Flashy Green Butteroak Looseleaf Lettuce. Green Salad Bowl Heading Lettuce. Many other lettuces. Summer Squash Blossoms. Cocozelle Bush Zucchini. Italian Heirloom Summer Squash. Coastata Romanesco Summer Squash. Yellow Crookneck Squash. Purple Top White Globe Baby Turnips. Cilantro. Also, prepared foods by G4U’s Chef Gretchen made in the G4U commercial kitchen with organic and sustainable ingredients. This week: Chilled Soups, Goat Cheese Dip, Moroccan Dipping Sauce, Minted Tabbouleh, Arugula and Brie Spread, Banana Bread, Death by Chocolate Brownies, Pico de Gallo, Quesadillas with Squash Blossoms, and much more.

 

Greenbranch Organic Farm: Roma Tomatoes (great for sauce). Mountain Spring Red Round Tomatoes. Sun Gold Tomatoes. Cherry Tomatoes. Italian Flat Beans, Green Beans and Wax Beans. Five varieties of Potatoes. Cucumbers. Spring Mixed Lettuce. Seven varieties of squash and zucchini. Garlic scapes.

 

Hattie’s Garden: Hattie has lots more tomatoes this Saturday coming from her hoophouse and from out side-both regular sized, grape, and some cherry. They include the sweet yellow grape named Ildi and the small heirloom Czechoslovakian called Stupice.  Peppers and eggplants are ripening and include Feherezon, a nice sweet Hungarian pepper, a couple of nice “bell” type peppers, and beautiful frying peppers called Super Shepherd and Sweet Banana.  Huge Anaheim peppers are of medium heat as are the Jalapenos. For Eggplants, Thai Long Green and Louisiana Long Green are very mild and tender and excellent stir-fried with garlic, bean sauce and Thai Basil (yes, she also has fresh Thai Basil this week.) The Long Purple American heirloom eggplant from the 1850s is firm and mild and also works well for stir fry. Ping Tung Long is a long slender purple eggplant from Taiwan with excellent flavor. She will have arugula and her trademark “arugula mesclun” as well as plain loose leaf lettuce. Look for it in the cooler, nicely washed and bagged, and kept cold so it will last. In addition she will be bringing freshly cut bunches of Genovese Basil, Dill, Cilantro, Parsley, and she will feature her Mojito Mint this week. This mint is not the spearmint commonly used for Mojitos in the United States, but a variety of mint from Cuba that is the authentic mint used to make Mojitos in Cuba. This mint is Mentha x villosa and is neither too sweet nor too pungent.  It is lovely in iced tea as well as alcoholic drinks. Finally, Hattie is cutting some Lisianthus this week for her bouquets in addition toBlack-eyed Susans, beautiful Gomphrena (or straw flower), Benary Giant Zinnias, a very lovely Salvia viridis filler (known as Clary Sage, Hormonium Sage or Painted Sage) a few glads and various other summer flowers. She may have some Haricot Verts (gourmet French Green Beans).  She is not certain how many she will have to pick by Friday, but they will certainly be in abundance the market of July 19. These beans are a labor of love to pick but so wonderful when they are fresh that Hattie tries to grow some every year.

 

Kalmar Farm: Norland Red and Yukon Gold potatoes. Cucumbers-both pickling and slicing. Green beans (really great tasting). Yellow and zucchini squash. Cabbage.

 

Lavender Fields: Blueberry Lavender Preserves, Lavender Wine Jelly, Strawberry Lavender Preserves, Strawberry Lavender Margarita Preserves (fabulous!), and more jams and jellies as fruit comes into season. Tussie-Mussies (lovely, small compact bouquets of lavender and flowers with bound stems-great hostess gift).  Fresh Herbs de Provence with sea salt, lavender-infused honey, culinary lavender, lavender and rose tea, fresh cut English lavender by the bunch, lavender plants, and lavender bath and body products. Lavender Fields Bug-Away.

 

Lucky Penny: Summer flowers featuring Blue Horizon Ageratum, Benary Giant and Zowie Zinnias, Versailles Cosmos, and Asparagus Fern, among many others. Some bouquets will be arranged in cans and vases ready to put on your summer dinner table (flower cans can be recycled). Arrangements and banded bunches come with hydrating flower food.  Please tell Sue how you want your flowers (i.e. arranged, in sleeves, or select your own stems) and she will be happy to help you. Also available: Summer Sunray Squash and Elite and Tigress Zucchini.A new Italian heirloom zucchini called Costata Romanesque (delicious!), raider cucumbers, salsa peppers, and purple jalapenos will also be ready. Eggplant is also coming into season with Pintung, Ichiban, Little Fingers, Cloud Nine, and Lavender varieties.

 

Magee Farms: Sweet corn. Sunray Squash. Zucchini. Potted sunflowers. Hanging cucumber baskets. Herbs.

 

Nancy’s Fine Foods: Fresh Fruit Pies. Scones. Nancy’s Famous Coconut Macaroons: Original and chocolate dipped. (They are fabulous and go quickly-be forewarned!) Quiche. Soups. Salads. Strudels. Pet friendly dog biscuits.

 

Old World Breads: Pick up a French baguette, Ciabatta, or French rolls to go with the artisan cheeses and jams you’ll find at the market.  The breads are made with 100% USDA organic flour from King Arthur Flour Company.  Warning: they go quickly!

 Olivia’s Bread’s: The breads and other baked goods that Olivia’s brings are made with organic flours that are unbleached and unbromated. They also use natural and organic produce from local farmers and businesses. They believe in using green products and supporting Fair Trade producers. They are known for working with those who have special dietary restrictions or food allergies. Call ahead if you have a special order for market pick-up: 302-424-4395. Each Saturday they will be bringing specialty items. Customer requested treats and delights will be at the market this weekend, and Olivia’s enjoys getting special requests and bringing them to market.

 

Paradise Orchards:  Early Red Free (early white cling peaches) and Garnet Beauty’s (yellow cling free peaches), Sentry’s (yellow semi-cling peaches), and the first picking of Easternglo nectarines (very sweet and fuzzless). Get there early-they sell out quickly.

 

Pasqualini’s Bakery: Strudels, Italian bread, cookies, fruit pies, muffins, croissants, and more. 

 

Pipe Dreams Fromage: This is a very real, very fresh, French-style goat cheese from Greencastle, Pennsylvania.  The cheese is produced in the farmstead fashion with culture imported from France.  It is hand ladled and turned.  We cannot predict what cheeses we will get from Pipe Dreams, but we usually have a three different cheeses for sale: Bouche (a plain fresh chevre); Ash (bouche covered with a vegetable ash); and Curd (very popular cheese from Pipe Dreams and great on sandwiches or bagels). Available at the HLFM table.

 

Rainbow Java: Organic, fair-trade coffee, roasted locally. Bolivian Primera Extra (medium roast). Bolivian Cumbre Premium AAA (dark roast). Ethiopian Yirgacheffe (medium roast-drank a cup this morning-excellent taste). Peruvian (medium roast). Sumatra (dark roast). Swiss Water Process Decaf South American Blend (medium roast).

 

Seaberry Farm: Chinese Red Amaranth-can be used like spinach, cooked or in salads, or stir-fried Asian style. Recipes will be available. Also, large mixed bouquets filled with Snapdragons, Black-eyed Susans, Blue Salvia, and Statice. Medium-sized sunflowers include “Strawberry Blonde” and the pale yellow and many petaled “Starburst Lemon Aura.” Sunflowers are available in bunches of five. Summer blooming shrubs which can take the heat and brighten up the landscape will include the compact Butterfly Bush “Whiteball,” yellow St. John’s Wort, and Vitex “Abbeville Blue.” Native Beach Plum Bushes and Redbud Trees will be available in three-gallon containers.

 

Surf Bagel: The best bagels south of Brooklyn hot from the oven!  Grab a bagel and a coffee and tour the Market. Bagels are available at the HLFM Table. Six varieties-plain, sesame, poppy, cinnamon-raisin, blueberry, and everything.

 

Sussex Consortium:  As a partnership with the HLFM, the students of the Sussex Consortium and their teachers have planted a large organic garden on the school property. They are now harvesting the crops from that garden and selling the vegetables and herbs at our market. This week: yellow squash, zucchini, banana peppers, cilantro, oregano, basil, chives, and lavender. Pesto and baked goods. Look for them next to the HLFM table.

 

The Farm: Not at market this Saturday.

 

Market Recipes: Denise Clemons, Food Editor for the Cape Gazette, gave a wonderful demonstration last Saturday. Following are her recipes:

 

Zucchini Crisp

Ingredients:

4 C zucchini, peeled, seeded & chopped
1/2 C brown sugar
1 1/2 t cinnamon

1/2 t nutmeg

1/4 t allspice
1/4 C lemon juice

Topping:
6 T butter
3/4 C self-rising flour
1/2 C rolled oats
1/2 C brown sugar
1/2 C chopped pecans

 

Directions:

Preheat oven to 350 F.  Coat the inside of  a 9 x 13 baking dish with nonstick cooking spray; set aside.  Combine zucchini, sugar, lemon juice, and spices in a saucepan.  Simmer over medium-low heat for about 5 minutes, stirring often.  Meanwhile combine topping ingredients with a pastry blender until crumbly.  Pour the zucchini mixture into the prepared pan and cover with topping.  Bake until lightly browned, about 35 to 40 minutes.

Light Zucchini Bread

Ingredients:

1 1/2 C flour
1/2 t baking powder
1/4 t baking soda
1/2 t cinnamon
1/4 t salt
1/2 C egg substitute
1/4 C canola oil
1/2 t grated lemon rind
1 t vanilla
3/4 C sugar

1 1/2 C shredded zucchini
1/3 C chopped pecans

Directions:

Preheat oven to 350 F. Coat the inside of a loaf pan with nonstick cooking spray. Combine dry ingredients in a bowl and set aside. In a large mixing bowl, stir together egg substitute, oil, lemon rind and vanilla. Mix in sugar and zucchini, stirring to combine thoroughly. Add the flour mixture and nuts, mixing just until combined.  Pour into prepared pan and bake until golden brown, about 45 minutes to one hour. Cool 10 minutes in pan, remove and cool completely on wire rack.

 

Put on your calendar, please:

 

July 17-26, 2008

Delaware State Fair in Harrington, DE.

 

July 19, 2008 – 2:00 to 6:00 pm

Opening Reception at Good For You Natural Market,28841 Lewes Georgetown Highway, Lewes. Photographer Lisa Sinclair opens an exhibit titled “Flavors of South America. In addition to photographs, reception will include cooking demonstrations and a tasting of South American wines provided by Teller Wines. For further information, call 302-684-8330

 

 

August 3 and 4, 2008

Hatties Garden Gardening Workshop. Interested in growing some of your own fresh produce this fall?  Plant in August, September and early October and enjoy fresh vegetables until at least Christmas.  Hattie will show you how she does it and help you get a plan together for this year’s Fall Garden.  Attend one of her workshops in early August.  The dates with openings are Sunday, August 3 and Monday, August 4.  Both workshops will run from 10 am until 1 pm (An additional workshop will be added the second week of August–date and time yet to be decided.)  Please contact Hattie at hattie@hattiesgarden.com and she will give you the details. 

 

Call for Chefs!  The Marketing Department of the Delaware Department of Agriculture (DDA) is looking for Delaware chefs to participate in daily cooking demonstrations during the Delaware State Fair. The demonstrations will highlight local produce, herbs, meat, and poultry products. The demonstrations should educate the public about healthy eating, nutritional meals, and cooking techniques while promoting local chefs and their restaurants. If you’re interested, please call Lisa Falconetti Camp (302)698-4554.

 

Goodbye Bottled Water: As you now probably know, we no longer sell bottled water at the Market. Instead, we provide cold, local water from a jug at the HLFM table, so you can refill your own water bottle at our table. We also have paper cups available.

 

Check out the Historic Lewes Farmers Market bookshelf at the Lewes Public Library. You will find all of the books on eating well locally and sustainability that we feature on our website, plus many other titles related to these issues on the HLFM shelf. We donate new titles as we find them. If you have a suggestion for a title related to the HLFM mission to educate the public about sustainable food systems that are environmentally sound, economically viable, and socially responsible, please send the information our way by emailing us: historiclewesfarmersmarket@comcast.net.

 

About those dogs we love so much. We really do want to welcome dogs at our market, but we are aware that some dogs do not like to be in crowds or are not people or dog friendly.  If this describes your pet, we ask you to leave him or her at home.  If you bring your dog, please watch him/her carefully, and have the dog under control at all times so that we do not have to ask you to leave the market with your pet.

 

For other information about the market go to www.historiclewesfarmersmarket.org

 

Send you comments and questions to us at historiclewesfarmersmarket@comcast.net.

 

The market is open rain or shine.  See you at market!

-Helaine Harris for the Historic Lewes Farmers Market

 

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