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August 30th, 2009

Eat Local and Taste Fresh with Fifer Orchards’ Fresh Market in Dewey Beach, Delaware


Fifer Orchards opened this local market in 2007.  Around my beaches we are so lucky that we are able to buy so much fresh produce during the summer months into the fall.

This market is located on 2700 Coastal Highway or Rt. 1 in Dewey Beach, or the cross street would be Cullent St.  The tel. is 302-227-8680.  You cannot miss it whether you are traveling north or south.

But, let me tell you, this is not a new market sprouting in my beaches.  Fifer Orchards are full of tradition and since 1919 they have been in existence.

Charles F. Fifer was a Virginia farmer that fell in love with the moderate climate and hearty soil of the region.  He bought several farms and originally he was growing apples, peaches, pears and grapes.  They were then shipped to different areas from the Wyoming, Delaware train station.

Today, it is a very modern operation that owns 2,500 acres, growing all kinds of produce.

Their Country Store is located on 1919 Allabands Mill Rd., Wyoming, DE 19934. Tel. 302-697-2141.  Website is  Please check their website because they have events that go on all the time.  You can pick your own, have birthday parties, group tours, school tours, you name it.  You can even get a virtual tour of the farm on your computer.

My interest is that their Dewey Beach local market is only about 1 mile from my house.  So, there I was, checking it out and how pleasantly surprised I was.

The produce looked beautiful; arranged perfectly.  But, it is not only produce, it is a whole market.  From locally made ice cream with Fifer fruits, to preserves, jams, salsas, Dietz & Watson’s meats, fresh baked breads, sugar free apple butter and nuts. They also carry Lewes Dairy milk and cream.

This is the perfect place to visit if you would like to go to the beach and take a picnic.  Some of the ready to go salads were: Greek Quinoa, Edamame, Hummus and Guacamole and a Mexican Chicken Salad.

Two of their salsas got my attention.  The Mucho Spicy Salsa with tomatillos, chilis, cilantro, garlic and kosher salt.  And the other was the Some Like It Hot Salsa and it had the same ingredients of the Mucho Spicy one, except that instead of chilis, it had jalapenos.  Ay, caliente!!

Other products made with Fifer Orchards’ produce were sauces like Thai Peanut, Tequila Chili, Peachy Chipotle and the Peach Grilling Sauce.

Spending some time at my beaches and having some people over?  Well, do not despair, because they have party trays available for your guests.  Just give them notice.

For breakfast, at the local market, you will find bagels, muffins, scones and other fresh baked pastries, as well as croissant sandwiches.

For lunch, they have salads and Panini-Style sandwiches, and other Deli sandwiches.

For dinner, they have Rottiserie Chicken and BBQ Ribs.  You may even get fresh cut steaks and fish.  Just call to the above telephone and ask for the current selections.

While I was visiting this market, everyone was very helpful and most of all friendly.  The new breed of Fifers have a legacy to maintain and it looks like they are doing a great job.  They should be very proud of this store.

Writing about all this food has made me hungry so how about if I add a recipe to this post?


Asparagus, Walnut & Goat Cheese Salad

1 cup walnut halves (4 oz.)

1/2 tsp. fennel seeds

2 lbs. medium asparagus, tough ends removed

1/4 cup extra virgin olive oil

1 1/2 tbsps. sherry vinegar

1 large scallion, white and light green only, minced

1 tbsp. chopped fresh tarragon

1 tbsp. chopped fresh mint

salt and freshly ground pepper to taste

4 ounces goat cheese, crumbled

Preheat oven to 350 degrees.  Spread walnuts on a baking sheet and toast for about 8 minutes.  Transfer to a plate to cool, then break in half lengthwise.

Toast fennel in a small skillet over moderately high heat until fragrant and golden, about 1 minute.  Set aside.

Steam asparagus spears over high heat until just tender, about 4 minutes.  Transfer to paper towels and let dry.  Cool, then cut diagonally into 2″ lengths.

Meanwhile, in a large bowl, whisk olive oil with vinegar, scallion, tarragon, mint and fennel seeds.  Season with salt and pepper.  Add asparagus and walnuts to bowl and toss.  Add goat cheese. Adjust seasonings and serve.

Always make the recipes your own and enjoy them.

This one will serve 6.

Note:  Information on Fifer farms was taken from

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This entry was posted on Sunday, August 30th, 2009 at 10:57 am and is filed under General, Recipes, Reviews, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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