Peaches
Eggplant
Green Beans
Yellow Wax Beans
Tomatoes

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

  • Under the Green Tent: This week CNC Solar, headquartered in Rehoboth Beach, will be under the green tent. Stop by to learn how you can convert sun power into electric power. A CNC Solar representative will explain how solar panels can help you reduce your energy footprint and save on your electric bill.
  • Entertainment: Enjoy the music of singer and guitarist Regina Aamacha as you shop the Market.

  • 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.
Loading

Facebook

Instagram


Roasted Eggplant Spread
(from the Barefoot Contessa)
    Ingredients:
  • 1 medium eggplant
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 and 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon tomato paste
    Directions:
  1. Preheat oven to 400 degrees (depending on how your oven heats, you may want to lower the heat and roast for a shorter time)
  2. Cut eggplant, bell pepper, and onion into 1-inch cubes.
  3. Toss them in a large bowl with the garlic, olive oil, salt and pepper.
  4. Spread them onto a baking sheet. Roast for 30 to 45 minutes until the vegetables are lightly browned and soft, tossing once during the cooking. Cool slightly.
  5. Place in a food processor, add tomato paste and pulse 3 or 4 times to blend. Taste for salt and pepper