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NEW CASTLE COUNTY
FARMER’S MARKETS

For those in the know, summer is a fantastic time for eating well in Delaware. Right around this time each year, food fanatics anxiously await the arrival of vine-ripened beefsteak tomatoes, sweet corn on the cob and some gloriously messy Delaware peaches.

Now’s the time to snag these treats (and more) at New Castle County’s four farmers markets, where shoppers can find everything needed for a nutritious and tasty home-cooked meal. To help you get started on transforming your shopping haul into dinner or lunch, the University of Delaware’s Cooperative Extension has created some recipes that are perfectly suited to making local produce shine. Enjoy!

DELAWARE SUMMER CORN SALAD

There's more and more freshness arriving every day at New Castle County farmers markets, including one of Delaware's sweetest summer staples – fresh corn on the cob. This recipe is a stunning way to perk up a summer picnic, or give a sweet snap of freshness to your backyard BBQ.
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Prep Time 1 hour
Servings: 6
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ears shucked corn (vendor: Reed's Produce)
  • ½ cup chopped red onion
  • 3 tbsp vinegar
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 pinch sugar
  • ½ cup chopped fresh basil "chiffonade" the leaves

    (roll and cut into very thin ribbons)

Equipment

  • 1 Corn Peeler/Stripper

Method
 

  1. In a large pot of boiling, salted water, cook the corn for 3 minutes. Drain and place in a bowl of ice water.
  2. When corn is cool, cut the kernels off the cob. (TIP: For more flavor, gently scrape down the husked corn with the back of a knife. Add this "corn milk" to the mix.)
  3. Toss the corn in a large bowl with the red onion, vinegar, oil, salt, pepper and sugar. It's perfectly fine (and totally yummy) to leave some bigger chunks of corn intact.
  4. Just before serving, toss in the basil. (This last-minute touch boosts freshness — herbs left in salads too long can get a little icky.)

Notes

Choose ears with full, plump kernels. Avoid ears with wilted or dry husks. Corn is best eaten right away. Can be stored in refrigerator still in husks for 1-2 days.
As a time-saver, you can leave the husks on and cook in the microwave: Trim stem end, place in microwave, and cook 4-5 minutes on high. The husks and silk now peel away easily.

PEACH AND TOMATO SALAD

This dish is practically summer in a bowl. New Castle County's farmers markets are great go-to spots for amazing Delaware peaches, not to mention those juicy, fat, vine-ripened tomatoes you only see this time of year.
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Prep Time 1 hour
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¼ cup thinly, vertically sliced red onion
  • 3 ripe peaches, pitted and cut into wedges
  • ¾ cup beefsteak tomatoes, cut into thick wedges
  • ¾ cup cherry tomatoes, halved
  • 1 tbsp sherry vinegar
  • 1½ tsp extra-virgin olive oil
  • 1 tsp honey (vendor: GravesYard Apiary)
  • ⅛ tsp salt
  • ⅛ tsp freshly ground black pepper
  • ¼ cup crumbled feta cheese (optional)
  • 2 tbsp small basil leaves or torn basil

Method
 

  1. Combine onions, peaches and tomatoes in bowl.
  2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk (or put in a jar and shake).
  3. Drizzle vinegar mixture over peach-tomato mixture; toss well to coat.
  4. Sprinkle with feta and basil.

Notes

Store peaches on the counter at room temperature until they are the ripeness you prefer. To quicken softening of the fruit, place in a paper bag. Once soft, and if not used immediately, store in the crisper bin of your refrigerator, where they will keep for up to five days.

APPLE SALSA

A touch of sweetness from the apples and honey balances deliciously with the tartness of lime in this refreshing dish. Be sure to snag a jar of local honey, available at several New Castle County's farmers markets.
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Prep Time 1 hour
Servings: 6
Course: Appetizer, Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups diced and peeled (or unpeeled) apples
  • ½ cup diced red bell pepper
  • ¼ cup diced red onion
  • 1 jalapeno pepper, seeded and minced (optional)
  • ¼ cup minced fresh cilantro (omit if desired)
  • ⅓ cup fresh lime juice
  • 1 tbsp honey (vendor: Randalia Farm Honey)
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

Method
 

  1. Dice apples, bell pepper and onion.
  2. Mince seeded jalapeno and cilantro.
  3. Combine all ingredients, stirring well.
  4. Serve with baked tortilla chips.

Notes

Apples can be kept at room temperature for a few days and then refrigerated in the crisper for 2-3 weeks. Throw away bruised apples, which release ethylene gas that can cause undamaged fruit to rot faster.

CRUNCHY ZUCCHINI & YELLOW SQUASH WRAP

Summertime abundance makes zucchini an ideal and affordable way to freshen up your meals using local produce.
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Prep Time 3 hours
Servings: 4
Course: lunch, Main Course, Snack
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 4 tbsp cream cheese, low-fat (whipped)
  • 2 large flour tortillas
  • ½ tsp ranch dressing seasoning mix
  • ¼ cup broccoli (washed and chopped)
  • ¼ cup carrots (peeled and grated)
  • ¼ cup zucchini (washed and cut into small strips) (vendor: Reed's Produce)
  • ¼ cup yellow squash (washed and cut into small strips)
  • ½ tomato (diced) (vendor: Reed's produce)
  • ⅛ cup green bell pepper (seeded and diced)
  • 2 tbsp chives (chopped fine)

Method
 

  1. In a small bowl, stir ranch seasoning into cream cheese, chill.
  2. Wash and chop vegetables.
  3. Steam broccoli in microwave for one minute with one tablespoon of water.
  4. Spread cream cheese onto tortilla, staying one inch from edge. Add vegetables and roll tortilla tightly.
  5. Chill for 1-2 hours (the wrap will hold its shape better).
  6. Before serving, slice into wheels.

Notes

Zucchini (summer squash) contain great nutrients like potassium and are easy to add to any meal! They can be fried, baked into zucchini bread, or added to any pasta dish to balance out the plate.