August 16 at the Historic Lewes Farmers Market

by Dave on August 13, 2008

From the Historic Lewes Farmer’s Market:

Hello to all friends of the Historic Lewes Farmers Market. 

What’s at Market, August 16, 2008, 8am-12pm, at the Lewes Historical Society Complex, 110 Shipcarpenter St., Lewes, DE

 

Hello friends!

The Tomato Festival was really a lot of fun. We tasted over 30 varieties of heirlooms, and had an outstanding group of recipes entered into the Great Tomato Recipe Contest. Thanks to all of the volunteers who worked to make the festival such a great success. We also really appreciate the time and effort from the recipe judges: Denise Clemons (food writer for The Cape Gazette), Aaron Miller (chef, The Buttery), Mike Pelrine (chef/owner, Béseme), and Richard Steele (chef/owner, Café Azafran). We know that the selection of best recipes was very difficult one for them because so many of the recipes were so good.  And now (drum roll)-the winners:

 

Grand Prize Winners:  First Place-Don Tilton’s Tomato Sorbet; Second Place-Janet Lank’s Tomato Pie; Third Place-Bob Hyberg’s No Name Tomato Salad Dressing/Dip

 

Winners in the Hors d’oeuvre Category: First Place–Angela Tilton’s Baked Tomato Slices, Second Place-Mike Tyler’s Italian Tomato Salad

Winners in the Appetizer Category: First Place-Bob Hyberg’s No Name Tomato Salad Dressing/Dip; Second Place-Angela Tilton’s Ricotta Stuffed Tomatoes

Winners in the Entrée Category: First Place–Janet Lank’s Tomato Pie; Second Place-Mike Tyler’s Eggs in Purgatory

Winners in the Dessert Category: First Place-Don Tilton’s Tomato Sorbet; Second Place-Kim Soderberg’s Green Tomato Cobbler

The Grand Prize-Winning Recipes are below. Other winning recipes will appear on our website: www.historiclewesfarmersmarket.org

I Eat Local Pledge

We’ve had a great response to the ” I Eat Local Pledge” for the month of August.  Over 26 people signed up to participate and commit to eating locally (food produced within a 100-mile radius) for a period defined by you; one day, one week, one month – whatever amount of time you want to commit to buying and preparing local food.There is still time to sign up during the month of August!  Have a fun time with it by organizing an Eat Local Dinner Party. We would love to hear how it is going or a description of your Eat Local Dinner Party or your Eat Local Dinner for One.  Email us at historiclewesfarmersmarket@comcast.net, and we’ll include your experience and receipes in the email newsletter. Take the pledge by signing up at the Market in August at the HLFM Table. If you sign up, you will be eligible to win an Historic Lewes Farmers Market Bag with a copy of Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers’ Markets (drawing to take place on August 30).

 

The very popular Children’s Reading Program at the Market takes place 9-10 am every Saturday at the School House at the Lewes Historical Society Complex.  Children’s Librarian, Maureen Miller, reads the stories and interacts with the kids to plant seeds, make bees out of pipe cleaners, and do lots of other fun projects. For ages 3 to 8, but all children are welcome and encouraged to attend with their parents. Each week a special book is chosen to reflect the themes of growth, change and healthy eating. This week the featured book is Oliver’s Fruit Salad by Vivian French.

 

Bicycle Give Away

Only three more chances to enter the drawing for the vintage green 2008 Official Historic Lewes Farmers Market Phat Sea Crest 3 Cruiser. We give away a bicycle every year to encourage all of you who are able, to get out of your cars and bike (or walk) to the market. You can enter every Saturday you come to the market, so come often and your chances of winning get better. The drawing takes place on August 30 at 11am.

 

What’s at Market this Saturday:

 

Backyard Jams and Jellies: Winner of Best in State for Softspreads (Jellies and Jams), and seven First Place Ribbons at the 2008 Delaware State Fair. This Saturday she will feature her Bread and Butter Pickles. They took 1st place at the State Fair! Now that tomatoes are plentiful, she will also have both Tomato Chutney and Tomato Jam. Tomato Chutney and Country Apricot Mustard will be available to sample. She will also have her newest concoction–Mango Hot Pepper Jelly. She will also be making Raspberry Jam and Blackberry Jam from her backyard bushes and has mint jelly as well. For those of you that don’t want sugar, she will have 4 or 5 varieties to choose from that will feature fresh Strawberry, Strawberry Rhubarb, Blueberry Peach, and Apricot Jams. Also plenty of the award-winning Beach Plum Jelly.

 

Baues’ Busy Bees: Pure raw honey in 12 oz, 1 lb and 2.5 lb jars. Bee pollen. Honey and hone straws for children and those adults who like them. Beeswax hand cream (I love it), lip balm, and body lotion. 100 % beeswax candles in various shapes and sizes. Beeswax sea shells (natural air freshener). Great hostess gifts here, and they will gift wrap for free.

 

Bella’s Cookies:Bella’s Cookies will feature a full assortment of their classic cookies at this Saturday’s market including plenty of the very popular “Choco-Mint” (a Chocolate Chunk cookie made with fresh Spearmint from their garden). Gluten-Free Oreos and Brownies will return, as well as their traditional Fudge Brownies.  Hot organic Cinnamon Buns will arrive at the market at 8:30 am–this week Blueberry and Cherry buns will be featured.  Look for Verdi Good’s Chocolate Peanut Brittle, and a new item–Roasted Sugared Pecans(sold by the bag).  Summer Squash Bread (made with shredded Yellow Squash) and another Breakfast Pie (made with fresh vegetables, eggs, and cheese) will be available. Artic Shaved Ice will feature organic Lemonade and Black Cherry as available syrups this week. Voted “Best Cookies in Delaware” two years in a row by Delaware Today magazine, Bella’s Cookies has been featured on the nationally syndicated Rachael Ray show.

 

Bennett Orchards: Bennett’s will feature its Yellow Freestone Fayette Peach this Saturday. This peach has a smooth outer texture and a juicy inside filled with flavor. It has excellent coloring and is a great mid-August peach. Locate Bennett’s by the “Take a Peach to the Beach” sign.

 

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. They will also 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: Sundried Tomato and Basil Cheddar (a new variety and really yummy),Young Cheddar, Woodland (a bloomy rind semi-soft cheese), and Garlic and Chive Cheddar.

 

Cleckner Farm: Fresh eggs.

 

Community Organics: Ground cherries. Watermelon (new and heirloom varieties). Cantaloupe. Community is growing fifty varieties of tomatoes this year.  Heirloom Tomatoes:  Brandywine, Black Krim, Fargo Yellow Pear, Red Zebra, Green Zebra, Cherokee Purple, Dr. Wyche’s Yellow, Rose de Berne, Garden Peach, Eva Purple Ball, Cosmonaut Volkov, Pruden’s Purple, and many others. Other: Sun Gold Cherry, White Cherry. Hybrid Tomatoes: Red slicing varieties including Jet Star, Celebrity, Red Sun, and Tropic. Green Tomatoes. Tomatillos. Legacy Rocambole Garlic. Red, Kennebec White, and Yukon Gold potatoes. Carrots. Hot peppers (Jalapeno, Hungarian Wax, Serrano, and more). Sweet peppers. Various Eggplants: Ping Tung, Rosa Bianca, and Thai Long Green. Mixed variety of hot peppers.

 

Davidson Exotic Mushrooms: Portabellos, Shiitake, Crimini, and Oyster mushrooms, as well as mixed. They will also be grilling portabella samples, and Terry will have her recipe of the day “Mushroom Joes” (Sloppy Joes made with Crimini mushrooms rather than meat).  A great vegetarian dish!

 

Deep Grass Nursery: USDA Certified Organic. Heirloom Tomatoes: Chocolate Cherry (chocolate colored cherry tomato-a favorite at the Tomato Festival Tasting), Taxi (small yellow tomato with great taste), Cherokee Purple, Red Brandywine, Valencia, and Washington Cherry. Other: Sun Sugar Cherry. Cantaloupe. Watermelon (really sweet and juicy). Green beans. Tropicana lettuce-a nice green loose leaf variety. Arugula. Zucchini. Yellow Squash. Cucumbers. French Tarragon Vinegar and other vinegars. Zucchini Bread. Jams and Jellies. Fresh fruit pies. Basil Pesto. Really good Zucchini Relish from a recipe that has been handed down for four generations.

 

Eggs of a Feather: More duck eggs this week as well as a limited amount of the beautiful green-to-blue colored eggs from Bill’s free-range, pastured chickens. Bill is bringing a most colorful full-size Ameraucuna rooster named JW as guest chicken.

 

Fifers: Gala and Ginger Gold Apples. Plums. Nectarines. Raspberries. Tomatoes. Nectarines. Peaches (white and yellow freestone). Cut flowers, and more.

 

Fischers’ Farm: The Fischers will be at the Market this Saturdaywith Gala and Early Mac Apples, and table Grapes.

 

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

 

Good Earth Market and Organic Farm: USDA Certified Organic. Heirloom Tomatoes: Peacevine, Green Zebra, Yellow Pear, Garden Peach, and Red Calabash. Cucumbers, eggplant, and peppers. Vibrant farm mix of Cut Flowers. Cut herbs (mint and basil). Handmade Organic Pepper Relish. Handmade Soaps.

 

Good For You Natural Market and Organic Farm: Not at Market this week.

 

Greenbranch Organic Farm: Sunshine Watermelons. Montauk Bicolor Sweet Corn. Blue Lake Green Beans (yum!). Marketmore Cukes. Aristotle Bell Peppers. Easter-egg Radishes. Fairy Tale, Japanese and Classic Eggplants. Carson Wax beans. Aristotle Bell Peppers. French Fingerling, German Butterball, and Russian Banana Potatoes. Yellow and Zephyr Bi-color Squash. Tigress and Magda Zucchini. Jalepeno Peppers. Anaheim Chili Peppers. Scallions. Red and White Onions. Mountain Spring Tomatoes. Sun Gold Cherry Tomatoes. Heirloom tomatoes: Brandywine, Striped German, Black Krim, Black Prince, Reisentraube, Hillbilly, and Green Zebra.

 

Hattie’s Garden: Like Haricot Verts? Come early to Hattie’s tent. She has new plants and they are producing Hattie will have lots of fresh young Arugula this week. For tomatoes, Hattie has the larger Wickline Cherry. This unique gourmet cherry has a well-balanced beefsteak flavor and originated in Pennsylvania. Also, Yellow Grape Ildi, Rose Quartz (Japanese Cherry) and a few additional heirloom cherries in smaller quantities.  For larger tomatoes, try the delicious Ozark Pink. She will also have fresh pots of basil to grow on your deck for the remaining tomato season, or you can buy a nice large bunch of fresh basilthat can be kept in water on your kitchen counter. Hattie has some fresh Cilantro and lots of fresh Parsley.  Her authentic Mojito Mint is unlike any mint you have probably tried and makes a nice Iced Tea in addition to the traditional Cuban Mojito cocktail.  For fresh flowers look for Green Zinnias, Green Gladiolus and Lemon-Lime Cockscomb (Celosia) mixed in with Hattie’s colorful bouquets, all of which contain a large amount of Globe Amaranth for filler.

 

Kalmar Farm: Sweet corn. Celebrity slicing tomatoes.Eggplant. Green peppers. Cucumbers. Potatoes. Fresh eggs.

 

Lavender Fields: Everything lavender is available here. Lavender Wine Jelly, Strawberry Lavender Preserves 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, and lavender and rose tea. Freshly-cut English Hidcote and Munstead lavender by the bunch. French Grosso and Provence lavender plants. Lavender bath and body products. Cedar and lavender moth repellant. Lavender Fields Bug-Away.

 

Lucky Penny: They specialize in beautiful summer flowers. 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.

 

Magee Farms: Sweet corn. Sugarheart Watermelon. Cantaloupe. Celebrity Tomatoes. Heirloom Tomatoes: Cherokee Purple, Carolina Gold, and Brandywine. Straight Eight Cucumbers. Sunray Squash. Zucchini. Merlin Bell Peppers. Herbs.

 

Nancy’s Fine Foods: Barbequed Pulled Pork prepared two ways–North Carolina-style which has a hint of vinegar sauce, and Kansas-style, a little sweeter, and oh, so good. The BBQ pork is packaged in 16 oz containers that you can bring home to heat. This joins other savory dishes such as Garden Fresh Market Quiche, Roasted Vegetable Strudel, Chicken Walnut Grape Salad and Turkey Tarragon Salad. Also returning are the ever popular Macaroons. Apple, Peach, and Pecan Pie, and other baked goods.

 

Old World Breads: Pick up a French baguette or Sourdough loaf 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: Paradise has white and yellow peaches. Their orchard is about ten acres in size, and like most of our vendors, the family gives personal attention to the trees. They have over twenty different kinds of peaches and nectarines, and have earned many, many blue ribbons for them. This Saturday they’re bringing nectarines and yellow peaches.

 

Pasqualini’s Bakery: Strudels, Cinnamon Twists, Elephant Ears, 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 with a vegetable ash over it); and Curd (very popular cheese from Pipe Dreams and great on sandwiches or bagels). Available at the HLFM table, but sorry, quantities are limited.

 

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: This farm has fresh beach plum fruit for those of you who want to make beach plum jelly. However, if you want to purchase large quantities of the fruit you need to place an order a couple of days in advance of the Market, so that they can bring the fruit for you. You may call 410-200-0093, and tell them what you need. This will be their first harvest from their newly established beach plum orchard. For the next few weeks, Seaberry Farm will be bringing a series of really special Musk and Water melons. This week they will have the watermelon, “Tigerbaby.” This is a small, very sweet melon with bright green stripes (much smaller than a traditional Sugar Baby) and can be easily carried home by walkers or on a bike. Samples will be available to taste at the booth before purchase. So try it before you buy it!

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 harvesting the crops from that garden and selling them at our market. Available this Saturday: green peppers, eggplants, tomatoes, cucumbers, herbs, and flowers. Look for them next to the HLFM tables.

 

The Farm: Not at Market this Saturday.

 

Market Chef Demonstrations: At 9:30am, Chef Ian Crandall from Kindle will demonstrate how to make Herbed Gougeres with Exotic Mushroom Duxelle and Goat Cheese using Davidson’s mushrooms.

 

Second Annual Great Tomato Recipe Contest Grand Prize Winners

 

Tomato Sorbet (1st place)

Dessert Category

Don Tilton

 

Ingredients and Directions:

Whisk together 2 cups chilled tap water, 1 cup tomato water*, 2 tablespoons superfine sugar and 2 tablespoons fresh lemon juice until sugar is dissolved. Transfer mixture to an ice cream machine and freeze according to manufacturer’s instructions. Spoon into bowls and garnish with fresh basil and cherry.

Serves 6

(*Tomato water: Puree ripe tomatoes and place the mixture in triple-ply cheesecloth. Hang the bundle or let rest with a bowl underneath to catch the liquid. Leave the puree to drain at room temperature overnight; the next morning, the captured liquid will be deeply flavored and aromatic.)

 

Janet Lank (2nd place)

Entrée Category

Tomato Pie

 

Ingredients:

4 medium to large tomatoes, peeled and sliced

8 to 10 fresh basil leaves, chopped

1/3 cup chopped green onion

1 9″ prebaked deep-dish pie shell

½ t ready o use chopped garlic

Salt & Pepper to taste

2 cups grated mozzarella and Cheddar cheese (combined)

1 cup mayonnaise

 

Directions

Preheat oven to 350°F.  Layer tomato slices, basil and onion in pie shell.  Sprinkle with chopped garlic.  Add salt and pepper to taste.  Mix together grated cheese and mayonnaise.  Spread on top of tomatoes.  Bake for 30 minutes or until lightly browned.

Serves 6

 

 No NameTomato Salad Dressing/Dip (3rd place)

Appetizer Category

Bob Hyberg

 

Ingredients:

10 cherry tomatoes (approx. 1″ in size)

2 spring onions/scallions

1 tsp fresh ground pepper

1 Tbs olive oil

1 cup Feta cheese

2 Tbs Fresh Thyme (approx. 2-4 4: sprigs) leaves only

 

Directions

Cut tomatoes in half and seed. Trim scallions.  Place tomatoes and scallions in foil-lined pan (approx. 7 x 10″), spread pepper and olive oil over tomatoes and onions, roast for 6-8 minutes.  Turn once and cool.  Mince onions separately, place tomatoes, minced onions and pan drippings in blender or small food processor.  Add Feta cheese and blend until smooth.  Add fresh thyme; blend again until thyme is minced.  Chill. Garnish with fresh basil (chiffonade) and serve over greens or as a dip.

 

Lost and Found: If you lost something of value at the Market three weeks ago, please call us (302-644-1436) as we have found it. We also have found a navy blue umbrella with the words “Running Strong for American Indian Youth” printed on it.

 

Please Put on Your Calendar:

 

August 30, 2008

Labor Day Book Sale, 9am-3pm, Lewes Public Library.

 

September 6, 2008

Third Annual Auction and Garden Party, 4-8pm, to benefit the Milton Historical Society. A huge variety of items, trips, and services will be offered in both silent and live auctions, including orchestra seats at the Baltimore Symphony Orchestra and a luxury hotel room (wow!). Under the tent at 210 Union Street, next to Milton’s museum. Tickets are $10. For more information call 302-684-1010 or go to www.historicmilton.org.

 

September 14, 2008

Lewes Historical Society Cannonball Race 5K Run/Walk. This race benefits the society’s preservation and educational programming. The race is designed to tour beautiful locations throughout Historic Lewes. Go to www.historiclewes.org for more information and to register.

 

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 your 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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