Farmers’ Market Enters Fall Season


In June, the Delaware Department of Agriculture (DDA) asked participants of local farmers’ markets to help them produce new recipe cards for the upcoming year that will be distributed to the markets as well as on-farm markets all throughout Delaware. Participants from Milford’s downtown Farmer’s Market, which is open every Saturday from 9am-1pm from now through October, were featured on 8 of the the 20 recipe cards that were created by the DDA. We have included some recipes from the Milford Farmers’ Markets participants and encourage our readers to buy the ingredients fresh and local from our own downtown market.

Brown Sugar Glazed Squash

Submitted By: Christy Vanderwende, Little Wagon Produce

2 medium butternut squash Adjust oven rack to middle position. Place baking sheet on rack and heat oven to 400 degrees
5 TBS unsalted butter, melted Split squash in healf lengthwise and scrape out seeds
5 TBS dark brown sugar Remove baking sheet form oven and position squash on it cut side down. Return quickly to oven and roast until tender and flesh is easily pierced through skin, 40-50 minutes.
Salt & pepper Remove from oven, turn cut side up and set oven to broil.
Whisk butter and sugar together in a small bowl. Brush mixture on squash. Sprinkle with salt & pepper.
Brown until browned and crisp, about 5 minutes


In Season: June-September

Choose squash with a smooth, hard, richly colored rind. Store for up to a week in a paper bag in the refrigerator. Do not store in a plastic bag as it traps moisture and causes rotting.

Downtown Milford Inc. is asking for additional vendors to join their Saturday Riverwalk Farmers Market in Downtown Milford.  The market, which takes place every Saturday until October 27, provides the opportunity for the Milford community to come together and enjoy shopping for a variety of locally grown produce/meats/seafood, baked goods, prepared foods and locally produced handcrafted art while being entertained, informed and visiting with their neighbors/friends.

Individuals interested may fill out an application on the DMI website at For more information contact DMI headquarters at 1-302-839-1180 or