Green, yellow, and lima beans
Tomatoes of every variety

  • Check out the YouTube TOUR OF THE MARKET by WBOC TV!

  • Under the Green Tent: Epworth Social Justice Fair Trade project will be displaying and selling Fair Trade products. Coffee, tea, chocolates, and olive oil. Fair trade products help small farmers support their families, stay on their land, and care for their environments. Working in democratically run cooperatives, small scale farmers gain control of their own livelihoods and make strides together in organic agriculture and quality control. Epworth, a local Methodist church, is participating in the humanitarian relief and development agency of the United Methodist Church.
  • Entertainment: Paul Cullen is back playing jazz guitar. A perfect backdrop for the DSAG artists!
  • Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at to find out what help is needed.



    ROASTED TOMATO AND RED BELL PEPPER SOUP (created by Ken Catterton, DSAG Artist)
  • 8 Large Ripe Tomatoes
  • 1 Tbsp. Basil or 1/2 cup fresh
  • 2 Large Red Bell Peppers
  • 1 Tbsp. Thyme
  • 3 Carrots
  • 1 Tbsp. Black Pepper
  • 1 Large White Onion
  • 1 Tbsp. Salt
  • 6 Cloves of Garlic
  • 3 Tbsp. Sugar or substitute
  1. In a large baking pan or roasting pan combine all of the Ingredients.
  2. Quarter the tomatoes, sliver the red peppers, chop the carrots, rough chop the onion, mince the garlic, and sprinkle the spices.
  3. In a 450 degree oven, roast for 45 minutes, turning twice to prevent burning.
  4. Puree the mixture, adding spices and approx. 1 quart of Stock, (vegetable or chicken) or water to taste and desired consistency. Season to taste. Straining is optional.
  5. Optional flavor -Sweet Vermouth, 1/2 cup (test, slowly add to taste.) Makes about 2 quarts.