LEWES, Del. — As the market heads into fall, there’s lots of seasonal produce coming into market including figs, Asian pears, fennel, lettuces, arugula, fresh ginger, and apples. There’s still peaches, melons, tomatoes, hot peppers, red peppers, lima beans, sweet corn, and more. There’s grass-fed beef, lamb and pork, chicken, plus eggs, milk, yogurt, cheeses, jams, honey, soaps, pastries, apple-cider donuts, cut-flowers and herbs.
At 10 am, Executive Chef Sean Corea from Fork + Flask at Nage in Rehoboth Beach will demo an early classic fall meal made with seasonal produce from the Market. Chef Corea attended the Culinary Institute of America and was recently named 2019 best chef downstate by Delaware Today.
Parking for the market is at Shields and Lewes School parking lots, just off the corner of Savannah Road and Sussex Drive.
The Market continues its SNAP (EBT Food Stamps) program. To help lower economic barriers to local, healthy food, the HLFM matches up to $20 each participant each week with HLFM Bonus Bucks. SNAP participants are encouraged to come to the SNAP tent at the Market to pick up the bonus $20 in tokens to use at the Market. WIC and SFMNP coupons are also accepted at the Market.
The Market is open every Saturday from 8 am to noon. Customers are urged to park at the Lewes and Shields School parking lots, just off the corner of Savannah Road and Sussex Drive —a short walk from the Market. This is the best place to park to go to the Market. The Market provides a Veggie Valet service to help customers carry bags and melons back to their cars. This service is located at the HLFM Information Tent.
In case of inclement weather, the Market moves to Shields Elementary School Parking lot.
More information about the Market is available at www.
—Kirsten Romaguera, Historic Lewes Farmers Market