July 18, 2017

Raspberries and Blackberries
Corn and Squashes
Green and Yellow Beans

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

  • Entertainment:
    Enjoy the wonderful blues and jazz of Bruce Anthony and Sam Noble while you’re shopping at the market or relaxing and enjoying lunch.

  • Green Tent:
    Abbot’s Mill Nature Center will explain the Certified Wildlife Habitat program which provides education and resources on how to improve water and soil quality through creation of native habitats. The program also provides recommendations for native plants and suggestions on how to address problems with invasive plants.

  • Story Time:
    A librarian from the Rehoboth Beach Library will read to children at 1:00. The reading tent is located near the Information Tent.
  • 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.



Roasted Green Beans in Dill Vinaigrette

  • 2 lbs green beans, trimmed
  • 3 TBS olive oil, divided
  • 3/4 tsp salt, divided
  • 2 TBS white wine vinegar
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp sugar
  • 1/2 tsp freshly ground black pepper
  • 2 TBS chopped fresh dill


  • Preheat the oven to 450 degrees. In a large roasting pan or cookie sheet, toss green beans with 1 TBS olive oil and 1/2 tsp salt. Roast 20-30 minutes until tender and slightly browned, stirring twice.
  • Meanwhile, prepare vinaigrette: In small bowl, with wire whisk, combine vinegar, mustard, sug-ar, pepper, and 1/4 tsp salt. While whisking, slowly add 2 TBS olive oil; stir in dill.
  • When beans are done, toss them in a large bowl with the vinaigrette.
Simple to make and equally good served warm or at room temperature.

Makes 8 servings