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Lewes, Delaware
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September 6, 2013     Cape Gazette
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September 6, 2013
 

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I I li 86 FRIDAY, SEPTEMBER 6 - MONDAY, SEPTEMBER 9, 2013 FOOD & DRINK Cape Gazette Rehoboth chef Hari Cameron to demonstrate at Lewes farmers market Labor Day may have come and gone, but the best of summer's fresh bounty continues to be on display at the Historic Lewes Farmers Market Saturday, Sept. 7. The market is held from 8 a.m. to noon at the Lewes Historical Society Complex, 110 Shipcar- penter St., at the corner of West Third Street. The HLFM is the largest pro ducer-only market in Delaware, named Delaware Today's Best of Delaware Farmers Market for 2013 for the third year in a row. At 10 a.m., the HLFM's educa- tional series of demonstrations this week features chef-owner Haft Cameron of a(MUSE.), One of the beach's most popular restaurants. Cameron creates dishes that deliciously blend traditional cuisine and modern culinary techniques. He uses the highest- quality ingredients from the region, including sustainable Atlantic seafood and naturally raised livestock. His a(MUSE.) is justly considered one of the premier progressive dining des- tinations. Newsletters the remainder of the month will highlight featured vendors and selected produce. To receive the HLFM newsletter, email historiclewesfarmersmar- ket@comcast.net. The market is now processing SNAP (EBT Food Stamps). To help lower economic barriers to local healthy food, the HLFM will match up to $10 in SNAP with HLFM Bonus Bucks. SNAP participants are encouraged to go to the SNAP Information Tent at the market to redeem their Bonus Bucks. Now that the kids are back in school, it's the perfect time to come by the School House to hear Maureen Miller, children's librarian from Lewes Public Li- brary, read "Eating the Alphabet" by Lois Ehlert. Miller will help children learn about fruits and vegetables from A to Z through 74 vivid illustrations depicting produce from the everyday apple to the less well-known jicama. Kids will learn about fruits and vegetables as well as how to recognize letters and the pattern of sounds associated with each letter. Congratulations to Riley Wa- ger of Lewes, a senior at Cape Henlopen High School, the win- ner of the 2013 Electra Coaster 3i three-speei cruiser. Her name was drawn at random from a basket of all entries. The market gives away a bi- cycle every year to encourage all who are able to get out of their San Antonio Continued from page 85 the mahi mahi filet, we were delighted with the tastes of San Antonio. Bouflro's 6uacamole Juice of 1/4 orange Juice of 1/2 lime 1 avocado 2 T diced, roasted Roma tomatoes 1 roasted Serrano pepper, seeded and diced 1 T diced red onion It chopped cilantro coarsely ground sea salt, to taste Squeeze juices into bowl. Remove the seed and scoop avocado flesh into the bowl; ,coarsely chop. Fold in onions, roasted tomato, Serrano and cilantro. Add salt, to taste, and serve with tortilla chips. Yield: 2 to 3 servings. Mahi Mahi Veracruzana* 1 lime salt, to taste 2 5-oz mahi fillets | t olive oil 1 diced onion 2 minced garlic cloves 1/4 C thinly sliced squash 2 diced tomatoes 2 T minced fresh cilantro 1 T capers 2 T sliced green olives 1 T minced jalapeflo pepper 1/2 C chicken broth salt and pepper, to taste Preheat oven to 375 F. Place fish filets in a shallow dish. Sprinkle with salt on both sides and pour lime juice over the fish. Set aside to marinate for 20 minutes. Heat olive oil in an ovenproof skillet. Add onions and saut6 until translucent. Add garlic and cook an additional minute. Stir in squash, toma- toes, cilantro, capers, olives, jalapefio and broth. Cover and cook over medium low, stirring often, until slightly thickened, about 15 minutes. Lift fish from marinade and add to skillet. Bake, uncovered, until the fish is flaky, about 15 minutes. Garnish with cilantro sprigs and serve with rice. Yield: 2 to 3 servings. *adapted from La Fonda on Main. San Antonio Rice 1 C uncooked jasmine rice 12-oz jar salsa 1 C corn kernels 1/2 t ground cumin 1/2 t salt 1/4 t black pepper 1 C chicken broth water Combine all ingredients in a saucepan and bring to a boil. Immediately reduce heat and cover. Simmer until rice is ten- der, about 15 minutes. Send comments, questions or recipe ideas to capeflavors@comcast.net. 302.539.Caf( (2233) 84 Atlantic Av( Oceon "View, DE 19970 f www.thecafeon26.com LAWSON'S AG TECH NOW ACCEPTING MULCH Red, Black Or Brown s28.00 Yard- $34.00 Scp 1 114yd Triple Grind 23.00 Yard : s2s.oo sop i 114 ya Top SoilCompost '28.00 SCOOp (1 I/4 yd) Palletized Stone. Loose Stone. Sand . Compost. Pine Bales & Straw YARD WASTE Brush Grass Leaves Wood $10.O0/Ioad OPEN 8-4 ' SATURDAY 8-2 CLOSED SUNDAY I Bt. 5[ LAWSON'S PRODUCE *NEW* 302-684-8448 *NEW* Rt 5 Harbeson, De f'oo, fous on Facebook Rt. 9 Light I W Lawson's s Produce cars and bike (or walk) to the market and thanks all those who entered to win! This year, American Farmland Trust has a new celebration of farms. It is called I Love My Farmers Market, a celebration to raise national awareness about local farmers markets and put money directly in the pockets of family farmers. The top three most-celebrated markets from each state will re- ceive special recognition. Help the HLFM be No. 1 in Delaware! The contest ends Monday, Sept. 9, so pledge now. Market patrons simply pledge dollars they intend to spend at their local market. Pledges can be cast once a day. A pledge is a commitment to put $10 in the pockets of family farmers. The market hopes that market patrons will pledge to spend $10 per week at the Historic Lewes Farmers Market. Go to www. farmland.org and click on I Love My Farmers Market. More information about the market is available at www.his- toriclewesfarmersmarket.org. OPEN YEAR-ROUND Winner Of 4 Awards Best Of Delaware 2013 Coastal Style Magazine Best Chef, Best Appetizers, Best Authentic American Cuisine, Best Coffee Closed Mondays And Tuesdays Open Wed Thru Sat 11am - 3pm Lunch and 4pm - 8pm Dinner Sunday Brunch 8am - 2pm Sunday Dinner 4pm - 8pm Full Bar Available Gluten Free Available Reserve The Chef's Dining Room For Parties Of 8 - 12. Call For Details. WHERE BEING F00SH Is SOCIALLY ACCEPTABLE,. At the Historic Lewes Farmers Market you'll find heirloom tomatoes, lavender honey, freshly-laid eggs, lots of lettuces, juicy peaches, and best of all- Community. Join us at market EVERY SATURDAY 8am-12pm MAY 11-SEPTEMBER 28, 2013 Lewes Historical Society Complex Intersection of W. Third and Shi pcarpenter Streets Alternate location on 6/22.7/13, 8/3: Shields Elementary School Parking Lot Intersection of Savannah Road and Sussex Drive, Lewes DE HistoricLewesFarmersMarket@comcast.net  www.HistoricLewesFarmersMarket.org 302:644.1436  !!:YS" wu.