August 16, 2016

Tomatoes
Corn
Peppers
Cucumbers
Melons
Peaches

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

  • Green Tent: A representative of CNC Solar will explain how you can lower your electricity costs and reduce your energy footprint.
  • Entertainment: Renowned guitarist and one of market goers' favorites Paul Cullen will provide light jazz throughout the day.

  • 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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Tomato and Cucumber Salad with Peach Dressing
(Adapted from myrecipes.com)

Ingredients:
  • 1 cup peach dressing (see below)
  • 1 medium cucumber
  • 2 pounds multicolored tomatoes, cored and cut into 1/3 inch slices
  • 3/4 cup thinly vertically sliced red onion
  • 1/2 cup small basil leaves divided
  • 1 tsp salt divided
  • Freshly ground pepper
Directions:

Place Peach Dressing in a large bowl. Peel cucumber at 1/2 inch intervals, leaving some strips of peel; halve lengthwise. Remove seeds, & slice diagonally. Add cucumber, tomatoes, onion, 1/4 cup basil/ 1/2 teaspoon salt & pepper to dressing. Toss well; let stand 3 minutes. Arrange salad on a platter; sprinkle evenly with remaining basil & salt.

Peach Dressing:

Combine and whisk 3 Tbls red wine vinegar, 1 Tbls chopped fresh thyme, 1 tsp sugar, 1 very ripe peach, peeled and finely chopped. Let stand 15 minutes, stirring occasionally. Slowly add 6 Tbls extra-virgin olive oil stirring with whisk until blended.