Peaches, Cherries, Raspberries
Cantaloupe and Watermelon
Tomatoes, Cukes, Corn

  • Under the Green Tent: Learn about the Cordrey Center and way they help communities better understand how to incorporate plants into ones life for a healthier lifestyle. The Cordrey Center is affiliated with the East Coast Garden Center which won the Delaware Nursery Landscape Association award for the "Best Large Landscape" Resident Category in 2010 & 2013. When you stop by, be sure to ask about the Third Annual Corn to Run and Harvest Festival hosted by the East Coast Garden Center.
  • Entertainment: Special guest this week is the Joe Baione trio. He is a virtuoso vibraphone artist and they will light up the market this week with cool jazz!
  • 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.



    Peaches are versatile. They can be used in drinks and as a side dish or as dessert. Here are three simple recipes.

    Grilled Peaches

    A terrific side dish with grilled chicken or sausages

  • In a small bowl mix stir 1 stick of unsalted butter (room temperature) until smooth.
  • Add 1 teaspoon cinnamon sugar, 2 Tablespoons granulated sugar, pinch salt and mix until combined.
  • Halve and pit 4 ripe peaches.
  • Brush with canola oil and grill on high until golden brown and just cooked through.
  • Top each with a few teaspoons of butter and garnish with mint leaves.

    Peach Melba (adapted from Nigella Lawson: Foodnetwork.)
    To learn the story behind Peach Melba and who it is named after see the PBS History Kitchen.
  • Peaches:
  • Put 3 Cups water, 3 1/2 Cups sugar, 2 Tablespoons lemon juice and 1 vanilla pod split lengthwise into a wide saucepan and heat on low to dissolve the sugar.
  • Bring the pan to a boil for 5 minutes then heat to a fast simmer.
  • Cut 8 peaches in half, and if the stones come out easily remove them. If not then wait until poaching is finished.
  • Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft and then remove them to a plate with a slotted spoon.
  • Raspberry Sauce:
  • Puree 3 Cups fresh raspberries, 1/4 Cup confectioners sugar, and 1 Tablespoon lemon juice in a blender.
  • Sieve to remove the seeds.
  • To serve place 2 peach halves on each plate alongside a scoop or two of vanilla ice cream. Spoon the raspberry sauce over each (serves 8)

    The Bellini
  • Add fresh peach purée (preferably white peaches) to Champagne or other sparkling wine and pretend you are sitting canal side in Venice Italy.