July 27, 2012 

One of   the great things about attending the Farmers Market is the chance to browse   the stalls and see some “new” and interesting foods that you may   not have encountered before.  Often the vendors will offer free samples   to encourage you to try something exotic and different.  This   e-newsletter suggests possible recipes for seasonal items.  And the web   is a wonderful resource for new recipes and to learn about new foods. Check   out the Fruits & Veggies: More Matters   website for a large database geared to pairing different foods in new ways.   

    A reminder that next Friday, August 3rd, is the First Friday Art Stroll with the annual Murder Mystery! We hope you will join with the Kennett Amateur Theater Society (KATS) in helping to solve the mysterious murder of English character actor Reginald Cooper, in the case of PRIDE AND PREJUDICE (AND THE   ZOMBIES). The market will need to close up promptly at 6 pm due to the evening’s activities, so don’t be late!


  • Londonvale Farm will feature cantaloupes and honeyloupes. Curious?  A honeyloupe is a cross between the honeydew and cantaloupe melon, with pretty green flesh.
  • SIW Farms will also have plenty of melons abd their marvelous heirloom tomatoes.  Have you tried their smoky ketchup yet??
  • Guinea Hen Farms brings their amazingly potent and delicious garlic.  The best around! See the sidebar for factoids about this highly healthy vegetable!
  • Maiale has their own smoked kielbasa, sopressata, and Thai curry chicken sausage. All great for grilling on a summer night!
  • La Cucina Verde has created many new items like apricot jam, fermented tomato salsa, carrot kraut, dill pickles, and more blueberry sauce.
  • Down To Earth Farm is now selling local mushrooms!
  • Ridge Valley Farm has the YUMMIEST maple products in addition to fresh maple syrup. Try their maple nuts and maple granola.

Designs by Francine will be taking a brief hiatus from the market, due to the excessive heat. Expect to see them back “with bells on” after Labor Day. In the meantime, be sure to check out their new website that features a new line of tea infused chocolates.

See you at Market!


Amazing   Acres

Anita’s Guacamole

Big Sky Bakery

Cool Breeze Gourmet Greens

Countryside Farm and Bakery

Down to Earth Harvest

Footprint Architecture and Design

Frecon Farms 

God’s Country Creamery

Guinea Hen Garden

Jack’s Jams and Jellies

La Cucina Verde

Londonvale Farm

Maiale Sausage and Charcuterie

Nomadic Pie Truck

Philly Bill’s Dills

Ridge Valley Maple Syrup

SIW Veggies

Sunset Park Gluten Free Cookies

Taste Artisanal



      • 2        Cups Watermelon (reserve shell for container!)
      • 2        Cups Cantaloupe
      • 2        Tbsps freshly chopped mint leaves
      • 2        Tbsps freshly chopped basil leaves
      • 1         Lemon, juiced (1/4 cup)
      • 1/4     Cup simple sugar (equal amounts sugar and water heated until sugar dissolves, cool)
      • 1/8      teaspoon Amaretto

1. Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.

2. For vinaigrette, blend chopped mint, chopped basil, lemon juice, simple   syrup and Amaretto until smooth.

3. Place the watermelon and cantaloupe balls in the carved out watermelon half and combine with the vinaigrette.

5. Garnish with the mint and basil sprigs.

* All recipes and images came from the foodnetwork.com

WHAT’S FRESH? July 27,  2012

We Appreciate our generous sponsors:

Otto’s BMW

Lester Water

The Land Conservancy

DiMatteo Financial Group

Harvest Market of Hockessin