HLFM

Historic Lewes Farmers Market

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Grow Local. Buy Local. Eat Local.

Arugula and Olive Pesto

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Ingredients:

  • 3 cups arugula
  • ½ cup best-quality extra virgin olive oil
  • 1 small clover garlic, coarsely chopped
  • ¼ cup pine nuts
  • ¼ cup coarsely chopped Kalamata olives, or other oil-cured black olive
  • ¼ tsp. salt
  • Freshly ground black pepper to taste
  • ¼ cup freshly grated Pecorino Romano or Parmesan cheese

Directions:
Place all ingredients except chest in the bowl of a good processor fitted with the steel blade. Process until smooth, scarping down the sides of the bowl as necessary. … Continue Reading ...

Second Annual Great Tomato Recipe Contest Prize Winning Recipes

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Second Annual Great Tomato Recipe Contest Prize Winning Recipes

Tomato Sorbet (1st place)

Dessert Category
Don Tilton

Ingredients and Directions:

Whisk together 2 cups chilled tap water, 1 cup tomato water*, 2 tablespoons superfine sugar and 2 tablespoons fresh lemon juice until sugar is dissolved. Transfer mixture to an ice cream machine and freeze according to manufacturer’s instructions. Spoon into bowls and garnish with fresh basil and cherry.

Serves 6

(*Tomato water: Puree ripe tomatoes and place the mixture in … Continue Reading ...

Basic Greens and Potato Kale Soup

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Basic Greens Cooking Instructions

One bunch of Greens chopped – use Kale, Collard Greens, Mustard Greens, Turnip Greens or whatever you can find at this time of the year. (A bunch should be about three-fourths of a pound after removing the toughest stems.) Boil 2 cups water in a large skillet with tight-fitting lid. Add the Kale and a bit of salt. Boil over high heat for 4 or 5 minutes. Drain.

(Boiling quickly like this stabilizes enzymes in the … Continue Reading ...

Mary Ann McGovern’s Watermelon, Fennel, Feta and Seasonal Greens with Vinaigrette Dressing

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Ingredients:

Salad

  • 6 cups fresh, washed and dried seasonal greens
  • 1 cup thinly sliced fennel
  • 16 thin slices of watermelon
  • 1 cup feta, in 1/2 inch chunks (preferably French feta)
  • Minced mint

Dressing

  • 1 cup extra virgin olive oil
  • Juice of 2 lemons
  • 1t sugar
  • Whisk all together

Directions:

Toss greens with all but 1/2 cup vinaigrette (reserve). On 8 plates place dressed greens, top with 2 watermelon slices and thinly sliced fennel. Divide feta chucks equally on each plate. … Continue Reading ...

Chilled Cucumber Soup

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Jen Blakeman, Chef/Owner of the Corner Market Bistro a Paynter’s Mill prepared:

Ingredients:

  • 3-4 cucumbers
  • 3/4 cup heavy cream
  • 1 heaping tablespoon yogurt
  • 2 cups milk
  • 1 cup sherry vinegar (can substitute apple cider)
  • 1 cup chopped roasted red peppers
  • 6 shakes of Tabasco
  • 2 tablespoons chopped fresh or dry dill
  • Salt and Pepper to taste

Directions:

Peel and deseed cucumbers. Grate cucumbers with box grater or food processor attachment. Mix together all ingredients with grated cucumber. Taste and adjust … Continue Reading ...

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.