In honor of this week's jazz festival, Bruce Anthony and Sam Nobles are back with their fabulous interpretations of jazz and blues standards.
Now is the time to think about your holiday wreaths and table decorations. Stop by Turning Pointe Farms tent to pick out a decoration and place your order.
Representatives will be on hand from Veg Rehoboth to tell you all about their upcoming Thanksliving Dinner.
Walgreens in Rehoboth will be offering flu shots at the Market from noon to 3pm. Please bring your insurance card for billing purposes. If you do not have insurance, vouchers will also be available.
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.
(From Ina Garten's The Barefoot Contessa Cookbook)
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 cloves garlic, minced
3 tablespoons olive oil
1 1/2 teaspoon salt
1 tablespoon tomato paste
Preheat oven to 400 degrees. Cut eggplant, bell pepper and onion into 1 inch cubes. Toss them in a bowl with garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes until vegetables are soft, tossing once during cooking. Cool slightly. Place vegetables in food processor, add tomato paste and pulse 3 to 4 times to blend. Taste for salt and pepper.
Note: temperatures and cooking time may vary with individual ovens.