1. Peruse the selection at Fifer’s Farm Market
An offshoot of Fifer’s Orchards in Camden-Wyoming, the market displays its fresh produce out front. Inside, look for quarts of Fifer’s peach ice cream.
200 Cullen St., Dewey Beach · 227-8680
2. Find Bennett Orchards’ peaches
It’s not hard to do. Bennett is a vendor at many coastal farmers’ markets. Or visit the farm in Frankford, just 7 miles from Bethany Beach, and pick your own.
31442 Peach Tree Lane, Frankford · 732-3358
Half Full’s peach-laden pizza//Photo by Ian Crandell
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3. Dine in a coastal Delaware restaurant
Most of the chefs in independently owned eateries support local farmers. For instance, all of SoDel Concepts’ 10 restaurants are participating in the hospitality company’s Produce Month promotion in August. Catch 54 in Fenwick Island is offering a peach-infused old-fashioned cocktail. Half Full in Lewes recently offered a spicy peach-and-chicken pizza with roasted garlic sauce, whole-milk mozzarella and house-made habanero-peach sauce.
4. Buy Backyard Jams and Jellies’ peach jelly
Photo by Brenton Wallace
5. Make Crust & Crafts’ Summer Heirloom-Tomato-and-Peach Burrata
Chef/owner Brenton Wallace’s recipe is a colorful way to feature seasonal produce.
- 2 4-ounce burrata (fresh mozzarella filled with cream)
- 1 1/2 cups white and yellow peaches, diced (Wallace uses selections from Fifer’s and Bennett)
- 1/2 cup heirloom tomatoes, diced (Wallace uses tomatoes from Baywater Farms)
- 8–10 blackberries, halved
- 1/4 cup croutons
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons golden balsamic vinegar
- 6-8 small basil leaves, torn
- Kosher salt to taste
In a large bowl toss all but the burrata together. Season with salt to taste. Allow the mix to sit at room temperature for 30–45 minutes. Divide between two plates and add the burrata to serve.