Ever wonder where our vendors come from? What does it mean to be “local?”
We’re all over the 100-mile radius surrounding Virginia Beach.
Old Beach Farmers Market draws from an urban farm in Norfolk, a lavender farm in Suffolk, a certified organic farm near Eastville. Seafood vendors from Elizabeth City and Knott’s Island. Produce from Pungo. Cheeses from Virginia and Maryland. Meats from Suffolk, Lancaster (Va.) and a Norfolk whole-animal butcher whose meats are all raised close by. We have jams made in Chesapeake and Virginia Beach, European-style breads from Cape Charles, biscotti and plants from the North End. And to round it out, flowers from fields in Ivor and Pungo and Norfolk (and sometimes Barboursville).
Being local means a short trip from source to you, minimal packaging, and nutrition-dense foods. That’s the local advantage. That’s our focus.
It’s not too early to begin thinking about Thanksgiving. A number of our vendors have asked us to let you know that they are taking pre-orders for pick-up at Old Beach. Anything special on your mind? Just ask your favorite vendors about adding you to the pre-order list.
This week Croc’s Bistro is celebrating National Drive Electric Week on Saturday right after the market. From 1 to 4pm, you can check out electric cars from BMW, Tesla (Models S and X!), Chevy Volts, and Nissan Leafs. Curious? Want to see what the excitement is about? Croc’s will have a full bar and brunch menu with locally-sourced goods from their adjacent garden and Old Beach. And Dominion Green Power is on hand to help you lower your bills and support renewable energy.
We’re fully-charged and revving to see you Saturday!
Note – our hours are now 9:00 to noon
These delicious onions are rich and intense. Grilling caramelizes the natural sugars making them sweet and great for many dishes, especially in the autumn.
Drizzle a little olive oil in a grill pan and heat over medium-high heat. Thickly slice white onions (look for them at our produce vendors at OBFM) to about 1 to 1-1/2 inches thick. Place on hot grill pan for 3-4 minutes or until dark golden brown, turn, and grill an additional 3-4 minutes, also until dark golden brown.
From Chef Patrick Evans-Hylton
Publisher, Virginia Eats + Drinks Magazine
(Click for free subscription)
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