May 22, 2018

Green and Purple Asparagus
Broccoli Rabe

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

  • Entertainment:
    Bruce Anthony and Sam Nobles are back playing blues and jazz!

  • Green Tent:
    The annual VEGFEST begins June 8 and this week a representative from VegRehoboth will be under the Green Tent to provide information about the organization and the festival. VegRehoboth is a non-profit social and outreach organization that promotes healthy, sustainable and compassionate living. They are committed to sharing the many benefits to health, planet and animals that come from a plant-based diet. For more information see

  • Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at to find out what help is needed.



Mushroom Dressing over Asparagus (from the Mushroom Lady!)
  • Crimini Mushrooms sliced
  • 2 bunches of asparagus
  • 2 Tbsp lemon juice
  • 1/2 cup whipping cream
  • 2 Tbsp Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp dried tarragon
  • Salt & pepper to taste
  1. Cook asparagus, drain, rinse under cold water, pat dry with paper towels and refrigerate.
  2. In medium bowl toss mushrooms with lemon juice, season with salt & pepper.
  3. Whisk cream & mustard in small bowl to blend. Gradually whisk in oil.
  4. Refrigerate mushrooms & salad dressing up to 2 hours. When ready to serve whisk tarragon into salad dressing.
  5. Drain mushrooms well & return them to bowl. Add dressing to mushrooms and mix lightly.
  6. Arrange asparagus on platter & spoon mushroom dressing over asparagus.