Blueberries
Tomatoes
Cherries
Green Beans
Yellow Wax Beans

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

  • Under the Green Tent: The ever-popular Cape Henelopen Nature Center will be back under the Green Tent to explain the various programs at the Henlopen State Park. Be sure to ask about the live Osprey Cam and the free borrow-a-bike-program.
  • Entertainment: Bruce Anthony will be in the park to entertain market goers. Delaware Today says that Anthony plays timeless jazz standards that incorporates swing, ragtime and his personal interpretation.

  • 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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    Blueberry Coffee Cake Muffins
    (From Barefoot Contessa Family Style cookbook)
    Ingredients
  • 12 tbs. (1and 1/2 sticks) unsalted butter at room temperature
  • 1 and 1/2 cups sugar
  • 3 large eggs (room temperature)
  • 1 and 1/2 tsps. Vanilla extract
  • 8 ozs. (about 1 cup) sour cream
  • 1/4 cup milk
  • 2 and 1/2 cups all purpose flour
  • 2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 half pints blueberries
    Directions
  1. Preheat oven to 350 degrees. Place 16 paper liners in muffin pans.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  3. With the mixer on low, add the eggs one at a time, then the vanilla, sour cream, and milk.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter and beat just until mixed. Fold in the blueberries with a spatula and make sure the batter is completely mixed.
  5. Scoop the batter into the prepared muffin pans, filling each cup just over the top.
  6. Bake for 25 to 30 minutes, until the muffins are lightly browned on the top and a cake tester comes out clean.