INDIAN SUMMER ONIONS
Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, tropical bites, strawberry chocolate fudge, chocolate hazelnut butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.
It’s Jubilee Seafood’s last market for the year; get your orders in for some sensational seafood.
Bring your blades: Max The Knife is back this week and ready to sharpen.
It’s Surfer Bob’s last appearance at OBFM as a visiting vendor.
Virginia Beach Master Gardeners is at OBFM this weekend, so bring your gardening questions.
FOOD FOR THOUGHT
Where do vegetables go for a few drinks ??? … The Salad Bar !!!
RECIPE
QUICK PICKLE RED ONIONS
Fermenting is one of the hottest culinary trends right now, but for folks in the south, we’ve been way ahead of the curve. Our collective repertoire of food and foodways is filled with all sorts of pickles, relishes and the like.
One of my favorite recipes if my Quick-Pickled Red Onions. These are great to add to any number of classic dishes, such as egg salad, tuna salad or potato salad. Also add these on top of deviled eggs, hot dogs, hamburgers or grilled salmon. Use them in all your Indian summer outing dishes.
Take 2 medium red onions and cut them into thin slices. Separate the slices into rings and place in a m and place in a quart-sized canning or other sealable jar.
In a medium saucepan add 1-1/2 cups apple cider vinegar, 1/2 cup white sugar, 3 tablespoons kosher salt and 8 peppercorns, cracked.
Stir to incorporate and bring to a boil over medium-high heat. Reduce the heat and cook for one minute. Immediately pour mixture into jar and over the onions, seal, and let sit at room temperature for 1 hour.
Refrigerate onions; they will keep up to 2 weeks.
Recipe from Chef Patrick Evans-Hylton
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VENDORS
Beach Bees Apiary
Buck & Bramble
The Butter Brothers
The Creative Wedge
Croc’s 19th Street Bistro
Crunchy Carrot
Doughminion Donuts
Elizabeth Eats
Flour Child Bakery
From Rome with Love
Full Quiver Farm
Give. Treat. Love.
Grace & Gratitude
The Green Cat
Iron Goddess Tea Room
It Started with a Fig
Joysicles Gourmet Pops
JR’s Microgreens of V.B.
Jubilee Seafood
Maha Kombucha Company
Mattawoman Creek Farms
Max the Knife Sharpening
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pendulum Fine Meats
The Prissy Pickle Company
Red Mushroom Brewing Company
Speedy’s Sauce Co.
Surfer Bob’s
Three Ships Coffee
Udder Chaos Farm
Veg Out Gardens
Whole Body Health
Whole-ly Rollers
Zinnia Girls