August 22, 2017

Tomatoes
Corn
Watermelon
Cantaloupe
Beautiful Bouquets of Flowers

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

  • Entertainment:
    Bruce Anthony and Sam Noble will be playing blues and jazz for your entertainment.

  • Story Time:
    A librarian from the Rehoboth Beach Library will read to children at 1:00. The reading tent is located near the Information Tent.
  • 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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Fresh Squeezed Lavender Lemonade
from: The Art of Cooking with Lavender
Recipe:
  • Generous 1 cup of water
  • 2 tsp chopped fresh culinary lavender spikes (bloom heads) or dried culinary lavender
  • 1/4 cup granulated sugar
  • 1/3 cup strained fresh lemon juice, or more to taste
  • Fresh lemon slices or wedges for garnish
  • 1 1/2 cups ice cubes, or more as needed
  • Fresh lavender sprigs for garnish, optional

Directions:

  • Bring the water just to a boil in a nonreactive container. Stir in the lavender and sugar until the sugar dissolves. Set aside to steep and cool for 10 to 15 minutes.
  • When the steeping mixture cools to room temperature, stir in the juice. The mixture can be used immediately, or for a more intense lavender flavor, cover and steep in the refrigerator for up to an hour. Taste it occasionally until desired lavender flavor is obtained, then strain through a fine mesh sieve; press down to force through as much liquid as possible. Use immediately or refrigerate for up to two days.
  • At serving time fill two 10-12 ounce glasses with ice cubes. Pour the sieved mixture over the ice cubes, dividing between the two glasses. Stir until the ice cubes begin to melt and dilute the mixture to form lemonade. Taste and stir in a squeeze or two more juice, if desired. Garnish the glasses with lemon slices or wedges and fresh lavender (if available) and serve immediately. Makes 2 servings, about 10 ounces each.