June 20, 2017

Blueberries
Radishes
Sugar Snap Peas
Carrots and Beets
Zucchini and Yellow Squash

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

  • Entertainment:
    Guitar virtuoso Mac Walters comes north from Alabama to show off his incredible fingerstyle playing.

  • Green Tent:
    Abbot’s Mill Nature Center will be under the Green Tent this week. They will explain the Certified Wildlife Habitat program which provides education and resources on how to improve water and soil quality through creation of native habitats. The program also provides recommendations for native plants and suggestions on how to address problems with invasive plants.
  • 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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Salmon and Asparagus Salad

Ingredients:
  • 2 large lemons
  • 2 TBS capers, drained and chopped
  • 2 TBS Dijon mustard with seeds (country style)
  • 2 TBS chopped fresh dill
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1/3 cup olive oil
  • 1 (1 lb) salmon fillet
  • 1 tsp whole black peppercorns
  • 1 lb small red potatoes
  • 1 lb asparagus, trimmed and cut into 2” pieces
  • 1 medium head of green-leaf lettuce or romaine, torn into bite size pieces
  • 2 large hard-boiled eggs, shelled and cut into quarters

Directions:

Prepare the Caper Dressing: From lemons, grate 1 tsp peel and squeeze 1/3 cup juice. In small bowl, combine lemon juice and lemon peel with capers, mustard, dill, sugar, salt and ground pepper. With wire whisk, slowly beat in olive oil until mixture thickens slightly. Set dressing aside.

Remove any small bones and skin from the salmon. In a 10” skillet, heat 1” water to boiling over high heat. Add salmon fillet and peppercorns, heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes until fish turns opaque throughout. Drain fish; refrigerate until ready to assemble.

Meanwhile, in a large pan, heat unpeeled potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are fork-tender, 15-20 minutes. Drain; cut each potato into quarters or bite sized pieces. While potatoes are still warm, toss with 1/4 cup Caper Dressing. Set aside.

In a sauce pan, heat asparagus and 1” water to boiling. Reduce heat to low; simmer, uncovered, 5 minutes or until asparagus is tender-crisp.

To serve, add asparagus to potatoes with another 1/4 cup of dressing. Toss to coat. Divide lettuce among 4 dinner plates; top with potato mixture and tuck in chunks of salmon and egg quarters. May also be plated on a large serving platter. Drizzle remaining dressing over the salad.

Makes 4 servings. Note- all of it can be made in the morning and assembled before serving.