Watermelon and Cantaloupe

  • Under the Green Tent:This week Richard Julian will represent the Cape Henlopen State Park, located in Lewes, DE, near the Ferry Terminal. There are miles of bike trails, hiking trails, and beautiful beaches at this park. There is also an interesting and recently restored piece of WWII history in the park, as it was the site of military camps and guns, used to protect the water access to Philadelphia and Wilmington. One of the iconic WWII Towers is in the park and can be climbed to experience what the scene was like for the soldiers who were on look out for enemy aircraft and ships.
  • Entertainment: Regina Aamacha is back again playing her guitar and singing great songs. Catch her before she goes back to Florida!
  • 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.



Watermelon-Tomato Gazpacho (Wash. Post/V.Tilak)- 4 servings, makes 4 cups

    A great way to enjoy two of the season's produce together in a refreshing soup - Gazpacho! It can be made ahead and refrigerated in an air-tight container for 3 to 4 days.

  • 2 cups each - chopped, seeded, and peeled watermelon and chopped tomatoes
  • 16 large basil leaves, finely chopped plus 4 large leaves for garnish
  • 2 tsps. finely chopped garlic scapes or 2 small garlics, minced
  • 1 tsp. sea salt and 1/2 tsp. freshly ground pepper

  1. Combine watermelon and tomatoes and other ingredients in a blender, puree until smooth. Chill.Divide into 4 bowls. Top each with a basil leaf. Add other toppings such as chopped avocado, red onion, feta cheese, olive oil or balsamic vinegar, if desired. Serve right away.