Farmers market season ends, but plenty of local food options remain

November 26, 2021

Those of you who regularly visit the Historic Lewes Farmers Market each Saturday morning may be feeling the same sense I have that something’s missing now that the market has closed for the season. This past week, the tents and tables were overflowing with produce, coffee, sweet treats, meats and more. With the abundance on display, it’s hard to believe the growers have nothing left to offer in the weeks ahead.

And, if you do some research, you’ll find that there are several options to sustain you through the winter. The first of these comes from Hattie’s Garden, where they offer a pickup and delivery service that continues to bring you fresh and wholesome food every week. Go to the website and sign up for the weekly newsletter to receive notice of what is available or just click on the Order Online button and fill out the form.

As you scroll through the list of vendors and products, you will find many familiar names you have seen at the market each week. Hattie and her team coordinate the orders to bring you mushrooms, jams and jellies, fish, eggs, cheese, and a wide range of produce from both their farm and others in the region. You can pick up your order or pay a nominal fee for delivery.

Another producer who has made arrangements to deliver food through the winter is Marsh Creek Cattle & Co, notable for their pasture-raised and sustainable practices. They offer beef, pork, chicken, sausage, scrapple, bacon and eggs for customers on their delivery route. You can enroll in their Gold Membership for regular biweekly delivery of eggs or an egg and ground beef bundle, with the option of adding extra in-stock items at a discounted price with each delivery.

If you don’t mind a short drive for a curated box of produce, visit the Baywater website,, for details on their grab-and-go boxes. Their products are also found in several local groceries, including Lloyd’s Market in Lewes. Bodine Farms in Hartley invites customers to shop at their location or preorder online for pickup. They offer a variety of beef and pork products, and eggs.

Gaia Coffee Company offers free delivery in the Lewes and Rehoboth area for those who enjoy their small-batch, artisanal coffee beans from Costa Rica. You can also hire them to serve their pour-over and cold brew offerings at your next event, giving you the ability to choose from a range of catering options. They could be a welcome addition to a gathering where lots of adult beverages are consumed.

Lavender Fields remains open at their beautiful Milton location, or you can go to their website,, to order gifts for shipment. For delicious baked goods and savory treats, both Old World Breads bakery in Lewes and The Point Coffee House and Bakery in Rehoboth Beach welcome customers to their shops seven days each week. Although not as convenient as having all these suppliers together in one location each week, we can still enjoy their signature products.

It is important to recognize that the small family farms at the Historic Lewes Farmers Market help preserve more than 6,000 acres of Delmarva farmland. We are all grateful to the many farmers and producers at the market who brought the best local produce, milk, eggs, jams, mushrooms, pastries, chicken, beef, pork and more to our tables this year. And we’re all looking forward to seeing them again in the spring. In the meantime, here are some recipes that will use all those beautiful peppers in the photo.


1/2 C olive oil

6 garlic cloves

2 yellow onions

4 lbs sweet peppers

1 C pureed tomatoes

2 sprigs oregano

1/4 C olive oil

fresh lemon juice

salt, to taste

Heat 1/2 C olive oil in a Dutch oven or large saucepan over medium until it begins to shimmer. Peel and thinly slice the garlic; add to the pan and cook for 3 minutes, stirring often. Peel and slice onions 1/4-inch thick; add to the pan and cook for 3 minutes, stirring often. Stem and seed the peppers; slice lengthwise 1/2-inch thick. Add to pan and cook, stirring often until softened, about 20 minutes. Stir in tomato and oregano sprig; bring to a simmer, then reduce heat to low and cook for about 1 hour. Stir in 1/4 C olive oil, discard oregano and add a generous squeeze of fresh lemon juice. Season to taste with salt. Serve warm or at room temperature as an accompaniment to roasted meat or chicken.

Pepper Breakfast Casserole

6 to 8 flour tortillas

6 oz cubed ham

1 onion

1 to 8 peppers*

8 oz shredded cheddar cheese

8 eggs

2 T milk

1/2 t chili powder

1/4 t cumin

1/4 t salt

Preheat oven to 400 F. Coat the inside of a 9-by-12-inch baking pan with nonstick cooking spray. Arrange the tortillas in a single layer, overlapping slightly to cover the bottom of the pan. Scatter the cubed ham evenly across the pan. Peel the onion and slice into thin rounds; scatter over the ham. Stem, seed and thinly slice the peppers; scatter over the pan. Cover the vegetables with the shredded cheese. In a mixing bowl, whisk together eggs, milk and spices. Pour the egg mixture over the casserole and bake until set, 30 to 35 minutes. Yield: 6 to 8 servings. *Note: for larger peppers, such as red or green bell peppers, use only 1 or 2; for smaller peppers, use up to 8.




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