Summer Squash
Figs
Tomatoes
Lima Beans

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

  • Under the Green Tent: At the Green Tent this week you can learn about the impact of climate change on our coastal waters and Delaware's efforts to protect our shoreline from the Center for the Inland Bays.
  • Entertainment: Enjoy the music of singer and guitarist Bruce Anthony 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.
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Roasted Fig Salad with Crisped Cheese
    Ingredients:
  • 4 1/2 ounces finely grated aged cheese (Romano or Parmigiano-Reggiano)
  • 12 ripe figs
  • salad greens
  • 1/4 cup walnuts (optional)
Directions:

Preheat oven to 400 degrees.

Create about 8 small piles of grated cheese (about 1/2 tablespoon's worth each, spaced at least 2 inches apart on a baking sheet. Flatten slightly And bake for 4 to 5 minutes until lightly golden. Use a spatula to transfer the cheese to a plate before the disks cool into crisps. Cut the figs in half. Place the cut side down on the baking dish that was used to make the cheese crisps. The oily residue from the cheese should keep the figs from sticking. Roast the figs in the 400-degree oven for 5 to 6 minutes. Put the figs atop the salad greens and dress with your favorite dressing. Add the crisps to the side of each individual plate and add the walnuts if desired.