Peaches, Cherries, Raspberries
Cantaloupe and Watermelon
Tomatoes, Cukes, Corn

  • Under the Green Tent: Learn about the Cordrey Center and way they help communities better understand how to incorporate plants into ones life for a healthier lifestyle. The Cordrey Center is affiliated with the East Coast Garden Center which won the Delaware Nursery Landscape Association award for the "Best Large Landscape" Resident Category in 2010 & 2013. When you stop by, be sure to ask about the Third Annual Corn to Run and Harvest Festival hosted by the East Coast Garden Center.
  • Entertainment: Special guest this week is the Joe Baione trio. He is a virtuoso vibraphone artist and they will light up the market this week with 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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    Peaches are versatile. They can be used in drinks and as a side dish or as dessert. Here are three simple recipes.

    Grilled Peaches

    A terrific side dish with grilled chicken or sausages

  • In a small bowl mix stir 1 stick of unsalted butter (room temperature) until smooth.
  • Add 1 teaspoon cinnamon sugar, 2 Tablespoons granulated sugar, pinch salt and mix until combined.
  • Halve and pit 4 ripe peaches.
  • Brush with canola oil and grill on high until golden brown and just cooked through.
  • Top each with a few teaspoons of butter and garnish with mint leaves.

    Peach Melba (adapted from Nigella Lawson: Foodnetwork.)
    To learn the story behind Peach Melba and who it is named after see the PBS History Kitchen.
  • Peaches:
  • Put 3 Cups water, 3 1/2 Cups sugar, 2 Tablespoons lemon juice and 1 vanilla pod split lengthwise into a wide saucepan and heat on low to dissolve the sugar.
  • Bring the pan to a boil for 5 minutes then heat to a fast simmer.
  • Cut 8 peaches in half, and if the stones come out easily remove them. If not then wait until poaching is finished.
  • Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft and then remove them to a plate with a slotted spoon.
  • Raspberry Sauce:
  • Puree 3 Cups fresh raspberries, 1/4 Cup confectioners sugar, and 1 Tablespoon lemon juice in a blender.
  • Sieve to remove the seeds.
  • To serve place 2 peach halves on each plate alongside a scoop or two of vanilla ice cream. Spoon the raspberry sauce over each (serves 8)

    The Bellini
  • Add fresh peach purée (preferably white peaches) to Champagne or other sparkling wine and pretend you are sitting canal side in Venice Italy.