Not a Friend of Old Beach Farmers Market? This Saturday is a great day to invest in our grass roots effort for as little as $25 a year.

Need an incentive?  We’re having a drawing for a bounteous bag of food and gift certificates donated by our wonderful vendors. The occasion is National Farmers Market Week and the drawing is open to all OBFM members.

Mary Paul Callis, a tireless OBFM volunteer, will be on Croc’s 19^th Street driveway to accept checks, cash and credit cards. She’ll even deliver the bag to the winner.

Your donations help insure our continued success by covering the shortfall between vendor fees and expenses for insurance, fees, permits and printing.

Thank you for your patronage and support. We couldn’t do it without you.

From your OBFM Board of Directors,

Duff Kliewer, Laura Habr, Denny Wance, Ann Wright, Jo Ann Hofheimer, Patrick Evans-Hylton, Gerrie West, Cappy Sinclair, Jeremy Maloney

CORN UPDATE

 After 3 inches of rain last Friday, the Cromwells had a mess of trouble trying to cut corn just before the market. We hated to disappoint you. They routinely only harvest within 12 hours of our opening to ensure that it will be the very best quality possible.

“That’s the point of a farmers market, isn’t it?” John Cromwell says. But the corn is beautiful right now, and with a break in the rain should be available this Saturday. Come early; quantities may be limited.

Brownies, Cookies & S’more returns with their signature treats!

See you Saturday.

RECIPE:

A PERFECT PANZANELLA SALAD 

 From-the-farm vegetables and freshly baked bread come together in my delightful Perfect Panzanella Salad that is quick and easy, and wonderful during hot summer months.

Here’s how to make it:

Cut two large tomatoes into wedges, slice one small-to-medium cucumber, slice a small red onion, and chop a medium-to-large yellow bell pepper and red bell pepper and add to a large bowl. Cut a medium-to-large loaf of bread into 1-inch cubes to equal about 5 or 6 cups and set aside. Tear 12 basil leaves into medium-sized pieces and set said.

In a medium bowl, combine 1/2 cup extra-virgin olive oil, 2 tablespoons red wine vinegar and 1 tablespoon dijon mustard and whisk to incorporate. Pour over vegetables and toss. Add bread and toss, then add basil and toss. Sprinkle 1 teaspoon sea salt and 1 teaspoon freshly-ground black pepper over top and serve.

This salad can be served also with a grilled and chilled piece of tuna atop. Yields 4-6 servings.

 VENDORS

Artisan’s Bakery & Cafe

The Bakery at Riverside Farm

Bergey’s Blossoms

Brownies, Cookies and S’more

The Creative Wedge

Croc’s 19^th Street Bistro

Cromwell’s Produce

Fresh Batch Jams

Fruitive

Full Quiver Farm

Give Treat Love

Grace and Gratitude

Heads Up Hydrogreens

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

New Earth Farm

Pasta e Pani

Pelon’s Baja Grill

Pennacock Peppers

Shady Goat Farm

Speedy’s Hot Sauce

Tasha’s Own Goats Milk Soap

Terrapin Restaurant

Three Ships Coffee

Vy’s Pies

Whole-ly Rollers

Zinnia Girls