June 28, 2016

Summer Squash

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

  • Green Tent: Learn about Delaware's Inland Bays at the Green Tent. All three of these bays, which are especially sensitive to environmental changes, are in Sussex County.
  • Entertainment: Guitar virtuoso Mac Walter comes north from Alabama to show off his incredible fingerstyle playing.
  • 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.



Baked Summer Squash

  • 2 pounds summer squash
  • 1/4 cup olive oil
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Preheat oven to 350 degrees. Remove the stems and slice the squash crosswise into 1/4 -inch-thick rounds. Toss with olive oil. In a small bowl, combine the bread crumbs, cheese, salt and pepper. Arrange the squash rounds in a 9 x 12-inch rectangular baking dish. Sprinkle the bread crumb mixture over the top. Cover the dish with foil and bake in the oven for 30 minutes. Remove foil and bake for another 5 minutes until the top is bubbly and crispy.
Serves 6.