What’s in Season: Summer 2017
From the rich waters of the Chesapeake, to the vibrant city of Wilmington and the historic Brandywine Valley, across the fertile farmlands of Delaware and the Eastern Shore, to the seasonal harvest of our Atlantic coastline, the Delmarva Peninsula is an edible feast!
Watermelon
There's a definite art to picking a melon that is brimming with juice and at the peak of its ripeness. Look the watermelon over: choose a firm, symmetrical watermelon that is free from bruises, cuts or dents. Lift it up: the watermelon should feel heavy for its size. Turn it over: the underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun. Plan on about 1 pound of melon per person. A pound of watermelon yields about 3 wedges or 2 cups, and contains excellent levels of vitamins A, B6 and C, plus serves as a valuable source of potassium.
Produce
Beets
Blackberries
Blackeye Peas
Blueberries
Broccoli
Cabbage
Cantaloupes
Carrots
Cauliflower
Celery
Cherries
Corn
Cucumbers
Eggplant
Garlic
Green Beans
Honeydew
Kale
Lettuce
Lima Beans
Nectarines
Okra
Onions
Peaches
Peas
Peppers
Plums
Potatoes
Radishes
Raspberries
Salad Greens
Snap Beans
Summer Squash
Tomatoes
Watermelon
Flowers
Amaranthus
Aster
Carnation
Cosmos
Dahlia
Daisy
Delphinium
Foxglove
Freesia
Gladiolus
Heather
Hydrangea
Iris
Lily
Rose
Snapdragon
Sunflower
Fish and Seafood
Black Sea Bass
Blue Catfish
Bluefish
Crab
Croaker
Dogfish
Kingfish
Lobster
Oyster
Scallop
Shark
Spot
Striped Bass
Tautog
Weakfish
Year Round
Aquaculture Oysters
Beef
Chicken
Clams
Eggs
Ham
Honey
Mushrooms
Peanuts
Pork
Wine
