Bruce Anthony and Sam Nobles are back entertaining us with great blues and jazz standards.
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 firstname.lastname@example.org to find out what help is needed.
1 large cauliflower head, cut into florets, about 7 cups
4 garlic cloves, minced or crushed
1/3 cup 1% buttermilk
1 TBS unsalted whipped butter
3/4 tsp kosher salt
1 TBS finely chopped chives
1/3 cup shredded reduced-fat cheddar cheese
Bring a large pot of water to a boil. Add the cauliflower and garlic and cook until the cauliflower is soft, 15 to 20 minutes. Drain and return to the pot. Add the buttermilk, butter, salt and black pepper to taste. Using an immersion blender or regular blender, puree the cauliflower. Stir in the chives and cheddar and serve hot.