The famous Lewes Farmers Market has extended its market into the fall and will be in operation through November 23 at Shields Elementary School every Saturday from 9am – 12 noon. The market is located at the school parking lot at the intersection of Savannah Road and Sussex Drive.
Many of the local businesses from the summer market will be continuing through the fall, but there are also some new additions. Below is the full list of what you can expect to see at the fall market (thanks to the Lewes Farmers Market newsletter for sharing all of the vendors!):
Backyard Jams & Jellies: For the October market, she will have: Autumn Chutney (made with local apples and pears), Fresh Fig Jam, Spiced Apple Jelly, Concord Grape Jelly, all of the usual berry jams. Thanks to Seaberry Farms, they have Beach Plum Jelly and no sugar added Beach Plum Jelly. They also have Tomato Jam and Tomato Chutney, and lots of pepper jellies. They will bring Sweet Fire Dipping Mustard, Country Apricot Mustard, and Champagne Mustard. The pepper jellies and mustards are great, easy appetizers for any party. You will also see their Tropical line of flavors; Mango, Pineapple, Key Lime Jelly and some exciting combinations. If you are starting to think about the Holidays, their jams, jellies, and mustards make great gifts. Spiced Cranberries and Cranberry Hot Pepper jelly will arrive by mid month.
Baues’ Busy Bees: They have raw honey in 8 oz, 12 oz and 1 lb. screw-top and flip-top jars, along with 2 1/2 lb jars in plastic. They will also have 1 lb and 2 lb glass jars. In addition, you will find at their stand bee pollen (a high protein food supplement that helps people suffering from pollen allergies), hand made honey soap (very gentle on your skin), and Beeswax creams, lotion, and balms, all which have a natural SPF 15. Special for the Fall Market they will have a variety of fall candles and holiday candles-great for your home or to give as gifts. They will gift-wrap for free.
Black Hog Farmstead: They will have duck eggs, quince jelly, beets, celery, carrots, arugula, lettuce, escarole, kale, Pac Choi, and select and unusual shrubs for fall planting.
Calliope Farm & Garden: They will bring: Red Romaine, Bibb and Oak Leaf Lettuce; Salad Mix; Bok Choi; Escarole; Radicchio; Watermelon, French Breakfast and Daikon Radishes; Hakurei Salad Turnips; Purple Top Turnips; Red Russian, Curly and Lacinato Kale; Tall Top Beets; Fennel; Broccoli; Rainbow Swiss Chard; Jade Green Beans and Maxibel Haricot Vert; Cherry Tomatoes, Ground Cherries and Okra will be available until the frost.
Chapel’s Country Creamery: They will have Talbot Reserve, award-winning Cordova White Feta cheese, Chapelle, Amber 16, and Garlic and Chive Cheddars, plus our favorite–Bay Blue. They also will bring honey yogurt in October, and vanilla yogurt in November.
Davidson Exotic Mushrooms: They offer Portabella, Crimini, Shiitake, Oyster and Maitake mushrooms. They also have some combinations–Shiitake/Crimini mix. Shiitake/Crimini/Oyster mix and Shiitake/Oyster mix. They feature a sample mushroom dish with recipe each week.
Ficner’s Farm: Look for white sweet corn, green beans, tomatoes, cauliflower, broccoli, cabbage, kale, collards, turnips, sweet potatoes, radishes, Zinnia bouquets and pumpkins.
Fifer Orchards: They will have: fresh-pressed Apple Cider. Apple varieties: Pink Lady, Arkansas Black, Stayman, Gold Rush, McIntosh, Golden Delicious, Crimson Crisp, Fuji, Jonagold, Cameo, Shizuka, Mutsu, Braeburn, Granny Smith, and Rome. They will also have Apple Cider and Pumpkin Pie Doughnuts.
Greenbranch Farm: They will bring Heirloom Tomatoes: Cherokee Purple, Striped German, Brandywine, and Arkansas Traveler; Cherry Tomatoes: Sungold, Black Cherry, and Sun Peach; Jade Green Beans; Carson Wax Beans; Cherriette Radishes; Tokyo Turnips; Arugula; Red Russian Kale; Siberian Kale; Lacinato Dinosaur Kale; Joi Bok Choi; Green Cabbage; Red Cabbage; Brussel Sprouts; Burgundy Okra; Red and Yellow Bell Peppers; Hot Peppers; Classic Eggplant; Calliope Eggplant; Arcadia Broccoli; Red Sweet Potatoes; White Hayman Heirloom Sweet Potatoes; Winter Squashes: Striped Acorn, Acorn, Butternut, Buttercup, Kabocha, and Cinderella Pie Pumpkin; Lettuces: Green Butterhead, Red Butterhead, Green Romaine, Frisee, and Radicchio; Ace Red Beets; Giant Daikon Radishes; Free-Range Pork: Inch thick Pork Chops, Breakfast Sausage, Scrapple, and Ham Slices.
Hattie’s Garden: She will have: Red Russian Kale; Swiss Chard; Hakurei Turnips; Rudolph Red Radishes; Carrots; Beets; Lettuce; Arugula; Green Beans; Ping Tung Long Eggplant; Asian Greens; Pak Choi; and fresh herbs including cilantro, flat Italian parsley, rosemary, sage, chives and lemongrass. Hattie will also be cutting fresh flowers during October, especially Versailles Cosmos, Gomphrena and Salvia leucantha.
Jimmy Lynn’s Seafood: They will have fresh lump crabmeat, fresh crab cakes, live soft-shell crabs (in season), mussels, scallops, oysters in the shell, oysters in the jar, and fresh-shucked oysters, clams, and a variety of fresh fish caught locally. They also have Deviled crab eggs (a breakfast favorite of many customers), crab dip, shrimp salad, potato salad, cole slaw, macaroni salad, stuffed shrimp, stuffed mushrooms (filled with crabmeat and cream cheese), and cold crab cake sandwiches to go.
Kalmar Farm: They will bring sweet potatoes, cabbage, broccoli, turnips, collard greens, and tomatoes (until the frost) in October.
Magnolia Bread Company: Batards: Russian Black w/ Craisins & Walnuts, Whole Grain, Sourdough Rye, Ancient Grain, Pain a l’Ancienne, and Challah. Flatbreads & Rustic Loaves: Cheddar Rye Ciabatta, Manakeesh Bil Za’atar, Ancient Grain Garlic Batbout, Limpuu, and Olivada Bruschetta. Artisan Pizza: Roasted Tomato & Onion Pizza, Spinach Ricotta Pizza, White & Garlic Mushroom Pizza, Bruschetta Provolone Pizza, and Provençal Pisaladiere. Sweet Stuff: Apple Walnut Crostatas, Pumpkin Polenta Cakes, Vanilla & Fudge Bronxsters, Peanut Buttah’ Bronxsters, Coconut Chocolate Chip Bronxsters, Pecan Honeybuns, and Apple Brioche.
Nancy’s Fine Foods: Nancy’s Fine Foods is now Verde – The Italian Cooking School and is fully into fall cooking. Nancy will start the month with Butternut Squash Soup and continue to offer soup and stew throughout October and into November. She will be making Fresh Pasta -both flat and filled–that is perfect with those northern Italian sauces she is also bringing to the market. Scones, a tribute to Nancy’s English/Irish Great-Grandmother, are still a big part of the menu and will include Irish Soda Scones with Raisins, Caraway Seeds and Walnuts, Spiced Pumpkin Scones with Fresh Cranberries, Toasted Walnut Scones with Raspberry Preserves, and Dried Apricot Scones with Pecans and Shredded Coconut. Nancy will have Italian-cuisine prepared foods that you can take home and reheat for your fall lunch or dinner. This is also where you will find hot coffee at the Market in October and November.
Nice Farms Creamery: They have both whole and skim milk. Skim milk is available in half gallons. They also have fresh whole milk from their pastured cows (free from artificial hormones) available in gallons, half gallons, and pints. Their chocolate milk is awesome and is available in gallons, half gallons and pints as well, and butter. Their butter is made from cream separated and churned right on their farm, and the proof is in the vivid yellow color. One can taste the pasture in their yogurt (no sugar), and it comes in plain, vanilla, blueberry, strawberry, peach and raspberry. Their 8 oz. yogurt cups make a great snack at the Market.
Old World Breads: Handcrafted and baked in an artisan bakery in Ellendale, DE. Beginning with the finest ingredients: King Arthur Flour, filtered water, yeast and salt, each item is hand formed to create the delicate textures, flavors, and golden crust reminiscent of European breads. Breads include Brown Ale Rustic Loaf (beer bread); Cranberry Walnut, a wheat loaf loaded with cranberries and walnuts; and Conchas, a Mexican brioche coffee roll with a sugar cookie baked on top. There will also be French baguettes, sourdough loaves, Italian loaves, country loaves, brioche hamburger buns, Focaccia, rye boule, cinnamon loaves and cinnamon shorties (a real treat with quite a dedicated following).
Pasqualini’s Bakery: Old-fashioned sweet baked treats such as pumpkin muffins, apple caramel pie, and pumpkin bread. They will also have apple spice muffins, carrot cake loaves, and granola muffins in addition to all their other goodies.
Pure Harvest Farm: They sell delicious pasture-raised chickens . You can purchase whole chickens, boneless skinless breasts, 1/2 chickens, legs and thighs, wings, and livers. The chickens are free of vaccines, antibiotics, hormones and medications and fed with organic feed that is grown and milled on the Eastern Shore. The birds are processed two days before market day so that they can be sold fresh, and are not frozen. Birds will be bagged and labeled. They also have eggs from their pasture-raised and organically fed hens. You can also pre-order a Thanksgiving Turkey from them, and pick it up at the Market on November 23. The turkeys are pasture raised and organically fed and processed at their farm, and are from 12 to 25 lbs. A word to the wise-order soon as these birds will fly!
Springfield Farms: Fall is a great time for lamb chops, rack of lamb, leg of lamb, ground lamb, leg steaks, and about every other cut of lamb that you can think of. They will also be selling from their own sheep: raw wool, yarn, wool roving, blankets, socks, and more.
Tappahanna Creek Farms: Their farm is in Georgetown, DE. They have smoked bacon, thick-cut bone-in chops, Bratwursts, sweet Italian links, spicy links, green pepper and onion links, scrapple, ribs, Boston Butt roasts, smoked hocks, fresh pig feet, skin-on fatback, and more. Later this month they will have heritage Freedom Ranger broiler chickens. The chickens are raised free-ranged and fed certified organic, locally milled food. Both whole birds and parts will be available. The pork is woodlot pastured, acorn-fed Heritage Berkshire Pork, supplementally fed with locally-milled grain. They do not use antibiotics, hormones, or vaccines.
Twin Post Farm: Eggs from free-range chickens and ducks fed all natural grains with no antibiotics.
What are you shopping for at the fall market? Let us know in the comments section!