July 5, 2016

Summer Squash

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

  • Green Tent: The ever-popular Cape Henlopen Nature Center will be back under the Green Tent to tell you about the various programs at the Henlopen State Park. Be sure to ask about the live Osprey Cam and the free borrow-a-bike-program.
  • Entertainment: Bruce Anthony and Sam Nobles are back with great blues and jazz.
  • 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.



Refrigerator Dill Pickles using Kirby Cucumbers
(from Board President, Diane Pirkey)

  • Fresh dill (try to find some with the flower head)
  • Whole pickle sized cucumbers such as Kirby (thick slices or spears)
  • Chopped fresh garlic to taste
  • 1 tablespoon pickling spice
  • Crushed dried red hot pepper
  • Brine (3/4 cup distilled white vinegar; 2 1/2 to 3 tablespoons Kosher salt, water)

For the brine: Combine 3/4 cup distilled white vinegar and 2 1/2 to 3 tablespoons Kosher salt to each quart of water that has been boiled and cooled first.

For the pickles: In a clean gallon jar (ingredients can be divided into smaller jars), layer fresh dill on the bottom and lots of chopped fresh garlic, pickling spice, dried red hot peppers. Pack in whole slices or spears of Kirby cucumbers. Add more dill and the cooled brine. Leave out on the counter for 2 days, then store in the refrigerator. Pickles will keep well until 6 to 8 months.