Historic Lewes Farmers Market
By hlfmmarkets
Lavender Shortbread
1 lb butter
1 cup sugar
4 1/2 cup flour
1 tbsp. dried lavender flowers
Cream butter and sugar. Add lavender flowers and flour. Press dough into ungreased 10″x15″ pan. Prick dough with fork. Bake @ 325 degrees for approximately 40 minutes. Cut into squares while warm but leave in pan until cool.
Sage and Rosemary Cheese Wafers
2 cup butter, softened
1 lb cheddar cheese, shredded
4 cups flour
1/2 tsp. salt
1 to 2 tsp. red … Continue Reading ...
By hlfmmarkets
On Saturday, August 5, 14 of our vendors will pair with 14 local star chefs. The chefs will create unique recipes for our Market attendees to sample. Here are some recipes from last year for you to try in your own kitchen. Local tomatoes are the best! Thank you to everyone that supported our 2016 Tomato Festival, and those supporting the 2017 Tomato Festival this year!
By hlfmmarkets
Executive Chef/Owner Lion Gardner, Blue Moon
Iron Skillet Seared Reid Farms Chimichurri Marinated Flank Steak, w/ warm sweet corn and tomato salad
Ingredients:
2 (6 ounce) portions flank steak
1 Cup Chimichurri
½ cup parsley, chopped
½ cup cilantro, chopped
¼ cup chives or shallots, minced
1 tablespoon garlic, minced
2 teaspoons coriander seeds, toasted
2 teaspoons cumin seeds, toasted
1 teaspoon crushed red pepper flakes
1 fresh lime, juiced
½ cup olive oil
Kosher salt & Black Pepper to … Continue Reading ...
By hlfmmarkets
Yield:4 main-course servings
Ingredients
4 tablespoons (1/2 stick) butter
2-3 russet potatoes, peeled and diced
1 cup chopped onions
1/2 cup chopped celery
2 cups milk (or half and half for a richer stew)
1 cup reduced sherry wine
2 dozen oysters, shucked, drained and reserve liquid
Salt and cayenne
Fresh black pepper
1 tablespoon chopped garlic
1/4 cup chopped finely chopped parsley, tarragon, chives, chervil mixed
By hlfmmarkets
Our 2016 Hoedown Fundraiser was held on Saturday, May 7, and boy did we have a good time! Here are some pictures of the event. Thank you to everyone who came, donated, bid, volunteered, danced, and ate, all to benefit our 2016 Market season!… Continue Reading ...