May 23, 2017

Flowers: baskets, hibiscus, lavender and orchids
Greens and Herbs
Radishes and Green onions

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

  • Entertainment:
    You can enjoy the sounds of Paul Cullen as he entertain shoppers with his contemporary style of jazz.

  • Green Tent:
    members of the City of Rehoboth Beach’s Mayor’s Advisory Committee on Trees will be offering information and dialogue about Rehoboth Beach’s distinctive and well loved tall trees. Among other volunteer opportunities related to promoting and preserving trees, they will be providing the chance to be included in a proposed Tree Tour of the City by nominating a special tree or trees.

  • Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at to find out what help is needed.



Marinated Asparagus>

  • 2 pounds fresh asparagus
  • 3/4 cup olive oil
  • 1 tablespoon sugar
  • 1/2 cup white balsamic vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon red pepper flakes


SNAP off tough ends of asparagus, and cook asparagus in boiling water to cover for 3 minutes or until asparagus is crisp-tender; drain.

PLUNGE asparagus into ice water to stop the cooking process; drain and pat dry. Arrange asparagus in a 9x13 baking dish.

WHISK together olive oil, sugar, balsamic vinegar, garlic and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.

Makes 6-8 servings
Prep: 15 minutes, Cook: 3 minutes, Chill: 8 hours