September 11, 2018

Corn
Tomatoes
Eggplant
Okra
Peppers

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

  • Entertainment:
    Local favorite Keith Mack is back to entertain you with the best of Contemporary Music.

  • Green Tent:
    Stop by the Green Tent and talk to representatives from the Lewes Rehoboth Canal Improvement Association and learn about the new dock to be constructed on the canal behind the Rehoboth Beach museum.

  • 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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Roasted Eggplant Spread
From the Barefoot Contessa
  • 1 medium eggplant, peeled
  • 2 red bell peppers, seeded
  • 1 red onion
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon tomato paste

    Preparation
  1. Preheat oven to 400 degrees
  2. Cut the eggplant, bell pepper and onion into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper.
  3. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
  4. Place the vegetables in a food processor. Add the tomato paste and pulse 3 or 4 times to blend.
  5. Taste for salt and pepper.