May 22, 2016

Asparagus
Strawberries, Rhubarb
Herbs for the Garden
Annuals for the Garden
Radishes
Carrots
Tomato Plants

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

  • Green Tent: Stop by the Green Tent where you can learn about the upcoming VegFest on June 11. VegFest is sponsored by VegRehoboth, a non-profit social and outreach organization that promotes healthy, sustainable, and compassionate living. VegFest will have activities for all ages.
  • Entertainment: Paul Cullen will entertain shoppers with his special style of cool jazz.
  • Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at pat@rbfarmersmarket.com to find out what help is needed.
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Rhubarb and Strawberry Crunch
(from allrecipes.com)
    Ingredients:
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3 cups sliced fresh strawberries
  • 3 cups diced rhubarb
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 cup rolled oats

    Directions:

  • Preheat oven to 375 degrees
  • In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb.
  • Place the mixture in a 9x13 inch baking dish.
  • Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  • Bake 45 minutes in the preheated oven, or until crisp and lightly browned.