HLFM

Historic Lewes Farmers Market

  • Facebook
  • Instagram



Grow Local. Buy Local. Eat Local.
  • Home
  • About
    • Who We Are
    • Market Hours and Locations
    • Vendors & Pre-order Info
    • Food Availability
    • Market Terms
    • Recipes
  • News & Events
    • News
    • Calendar of Events
    • Newsletter
  • Sustainable Agriculture
  • Get Involved
    • Donate to our Programs
    • Volunteer
    • Become a Vendor
    • HLFM Posters
  • Contact Us

Great Tomato Recipe Contest 2011 – Winning Recipes

October 17, 2011 By HLFM

Great Tomato Recipe Contest 2011 – Winning Recipes

1st Place Grand Prize: Gerald Cowan’s Tomato, Lettuce, Bacon (Reverse BLT) Sandwich on Homemade Sun-dried Tomato Herb Bread, served with Homemade Sun-dried Tomato Mayonnaise

  • Bread – 3 cups bread flour, 1 ¼ t. salt, ¼ t. dry yeast, 1 1/3 cup cool water, ½ cup sun-dried tomatoes, 2 small sprigs rosemary, 3 small sprigs oregano, 2 small sprigs basil, 2 sage leaves. Recipe is rather involved. See Jim Lahey’s No-knead Method online.
… Continue Reading ...

Filed Under: Recipes Tagged With: recipe, tomato, tomato contest

Slow-Roasted Heirloom Tomato Gratin

August 15, 2011 By HLFM

This recipe is from Susie Middleton’s Fast, Fresh & Green, Chronicle Books. Susie appeared at the market on July 23, signed her book, and talked about her dedication to using fresh local ingredients, much of which she grows herself. If you want to follow her excellent blog, go to sixburnersue.

Ingredients:

  • 3 tbsp plus ½ tsp extra-virgin olive oil
  • 2 ½ lb large, ripe heirloom beefsteak tomatoes
  • ¾ tsp kosher salt
  • 1 tsp sugar
  • 3 to 4 garlic
… Continue Reading ...

Filed Under: Recipes Tagged With: gratin, heirloom tomato, recipe

Jeweled Beet Salad

June 22, 2011 By HLFM

Ingredients:

  • 4 medium-size beets with greens
  • ¼ cup rice vinegar, plus more to taste
  • 2 tblsp. chopped fresh chives
  • 2 tblsp. chopped fresh mint
  • 1 tblsp. fresh orange juice
  • ¼ cup extra-virgin olive oil
  • salt and freshly ground black pepper
  • 4 ounces soft fresh goat cheese, crumbled

Directions:

  1. Separate the beet greens from the roots. Discard any bruised or damaged leaves. Chop the stems into ¼-inch pieces and the leaves into ¼-inch ribbons. Peel the roots and grate with a
… Continue Reading ...

Filed Under: Recipes Tagged With: beet, recipe, salad

Pasta with Asparagus, Sugar Snap Peas, and Parmesan Cheese

June 2, 2011 By HLFM

Ingredients:
• 1 lb. Asparagus, cut into ½ inch lengths
• 8 ounces sugar snap or snow peas, tips snapped off
• 8 ounces bow-tie pasta
• 3 tbsp. olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper

Directions:

  1. Bring a large pot of water to boil. Add the asparagus and cook over high heat for 2 minutes. Add the peas and cook for 2 minutes more, until the vegetables are all done and still bright green.
… Continue Reading ...

Filed Under: Recipes Tagged With: asparagus, parmesan cheese, pasta, recipe, sugar snap peas

Sautéed Spinach with Garlic and Pine Nut

May 21, 2011 By HLFM

From Serving Up the Harvest by Andrea Chesman

Ingredients:

  • 3 tbsp. extra-virgin olive oil
  • 1 garlic clove, minced
  • ¼ cup pine nuts
  • 1½-2 pounds spinach, tough stems removed and large leaves chopped
  • salt and freshly ground black pepper

Directions:

  1. Heat the oil over medium-high heat in a large wok or Dutch oven. Add the garlic and pine nuts and sauté until the garlic begins to smell fragrant and color, about 1 minute.
  2. Add the spinach, cover, and cook, stirring occasionally,
… Continue Reading ...

Filed Under: Recipes Tagged With: Pine Nuts, recipe, spinach

  • « Previous Page
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • …
  • 9
  • Next Page »

Recent Recipes

  • Herbs, Spice, Everything Nice Recipes from the 8/20/16 Market Demonstration

  • Tomato Festival Recipes!!

  • Iron Skillet Seared Reid Farms Chimichurri Marinated Flank Steak with Warm Sweet Corn and Tomato Salad

  • Chef Jordan Miller’s Oyster Stew

  • Sautéed Cherry Tomatoes

  • Swiss Chard and Fresh Peas with Ham and Maple-Balsamic Sauce

  • White Bean Soup with Winter Greens

  • Butterfly Turkey with Dry Rub Brine

  • Winter Squash Bread

  • Orzo Salad with Radish & Cucumber in a Citrus Vinaigrette

Archives

Tags

2009 antioxidants Arugula Balsamic Bread Butter cherry tomatoes chilled soup cucumber Fennel Feta and Seasonal Greens giving tuesday Great Tomato Contest Great Tomato Recipe Contest kale Pine Nuts Radish receipe recipe Roundup salad salt sauteed Scholarships soup soups spinach Spring Pea Soup squash Stir Fried Stuffed Patty Pan Squash Summer Fruit Soup superweeds sweet potatoes Swiss Chard Swiss Chard and Fresh Peas with Ham and Maple-Balsamic Sauce tomato Watermelon White Bean Soup with Winter Greens Winter Butternut Squash Bisque Winter Minestrone Winter Squash Zucchini Zucchini Bread Zucchini crisp
Welcome To Your Market.

Where Fresh Food is Rooted in Community.
The Historic Lewes Farmers Market (HLFM) is a non-profit organization with a producer-only farmers market located in Lewes, Delaware. The HLFM provides a family-friendly, community gathering place where consumers may purchase the freshest local foods available. It also provides alternative educational and marketing opportunities for emerging farmers and others to help create local and sustainable food systems that are environmentally sound, economically viable and socially responsible and which improve the variety, freshness, nutritional value and distribution of fresh farmland foods to the community. Welcome To Your Market--Where Fresh Food is Rooted in Community.

Copyright © 2021 · Historic Lewes Farmers Market · info@historiclewesfarmersmarket.org · 302-644-1436
FACEBOOK · INSTAGRAM · TRIP ADVISOR

Farmers Market Coalition
Website Design by Kathy Osborne Design LLC