Historic Lewes Farmers Market celebrates peaches

Award-winning chef, local grower take center stage at demonstration tent

Henry Bennett, left, of Bennett Orchards talks about the history of the peach industry in Delaware as Dru Tevis, SoDel Concepts corporate pastry chef, prepares for his cooking demonstration July 22 at the Historic Lewes Farmers Market. RON MACARTHUR PHOTOS

Ron MacArthur

July 26, 2023

Henry Bennett of Bennett Orchards and Dru Tevis, SoDel Concepts corporate pastry chef, teamed up July 22 for the fourth year to highlight peaches under the demonstration tent at the Historic Lewes Farmers Market.

Bennett, a sixth-generation farmer, talked about the history of peaches in Delaware and how his family farm operates, while Tevis, an award-winning chef, delighted the large crowd with his drop-style biscuit peach dessert creations.

Bennett Orchards

The Bennetts have farmed the same land near Frankford and Dagsboro since 1867, but they have not always grown peaches. It wasn't until 1980 that the first peach tree was planted.

“The climate and soil conditions are perfectly suited for peaches,” Bennett said.

The season typically runs from July 4 to Labor Day for the 20 varieties of yellow peaches. However, Bennett said, the first variety of peaches was ready to pick in mid-June, which is the earliest the harvest has ever occurred.

They also grow one variety of white peaches, and those are being picked this week. Nectarines will be ready to pick in about a week.

A typical peach tree produces fruit for about 15 years, so the Bennetts are constantly working to coordinate new tree plantings to maintain a summer schedule. They usually pick between 7,000 and 8,000 bushels each season. It also takes three years before a tree produces fruit.

The farm also grows blueberries, which are in season before peaches. The farm sells at several farmers markets and runs a you-pick operation.

Strong collaboration

Tevis uses Bennett peaches throughout the summer and takes all of the farm's seconds, which are peaches that taste the same but have bruises or blemishes on the skin.

“I'm super passionate about peaches and thrilled to work with a chef that shares the same passion,” Bennett said, adding that SoDel has been using Bennett peaches for the last 10 years. “We have developed a great friendship.”

A champion pastry chef

Tevis, who won the Food Network's Holiday Baking Championship in 2022, was named SoDel corporate pastry chef in 2018, and now has a team of 10 preparing desserts for the company's 16 restaurants.

Tevis, who grew up in Westminster, Md., spent his summers in Rehoboth Beach and had his sights on a filmmaking career. After working with several Rehoboth Beach chefs, he discovered that cooking was his real passion, and he enrolled in the French Culinary Institute, graduating as valedictorian. In 2018, he took a year off to attend seminars and training courses throughout the United States and in England, France and Italy.

Tevis said SoDel is committed to working with local farmers to use fresh, Sussex County-grown produce.

About the market

• 18th season as one of the top markets in the region

• 150 volunteers with 30 needed each Saturday to run the market at George H.P. Smith Park from 8 a.m. to noon

• Administers a $420,000 Farm to Community Grant to assist farmers in providing fresh produce to food pantries throughout the county

• Operates a second market on Wednesdays from 8 to 11:30 a.m. at Crooked Hammock Brewery.

• Upcoming events: Tomato Festival, Saturday, Aug. 5, and Kids’ Day, Saturday, Aug. 19.

Dru Tevis, SoDel Concepts corporate pastry chef, stepped into the national spotlight as winner of the Food Network’s Holiday Baking Championship in 2022.

Henry Bennett, foreground, slices peaches for the crowd to sample while Dru Tevis demonstrates how he makes drop-style biscuits.

Pastry chef Dru Tevis slices fresh Bennett’s peaches as he makes his peach dessert.

Market volunteer Kathi Young passes around peach desserts created by pastry chef Dru Tevis.

Trays of peach desserts are ready to be taste tested by those attending the farmers market demonstration.

Pasty chef Dru Tevis tells the crowd he uses Crisco in his recipe for drop-style biscuits.

Market volunteer Cindy DeEmedio picks up a tray of peach desserts for the large crowd to sample.

Henry Bennett is a sixth-generation farmer at his family’s orchard near Frankford and Dagsboro. Besides 20 varieties of peaches, they also grow blueberries.

Chef Dru Tevis shows a large crowd gathered at the Historic Lewes Farmers Market how to make drop-style biscuits as the base for his peach dessert.

Pastry chef Dru Tevis uses a pastry bag to add a dab of chocolate to some of the peach desserts.

Chase Cline assists his husband Dru Tevis, as they prepare drop-style biscuit peach desserts at the Historic Lewes Farmers Market.

Henry Bennett cuts up slices of peaches to be passed around the large crowd as chef Dru Tevis talks about the ingredients in his peach dessert.

Bennett Orchard’s peach crop was ready for picking in mid-June, which is the earliest date on record. Their peaches are always a favorite at the Historic Lewes Farmers Market.