ANYTHING BUT ORDINARY
Forget everything you think you know about tomatoes when you come to Old Beach Farmers Market this Saturday. Instead, be open to a glorious variety of delicious, distinctive tomatoes in a staggering array of colors, shapes, sizes and flavors. Most are heirlooms – wonderful old cultivars that were regional favorites before industrialized agriculture supplanted them with hybrids bred for uniform appearance and extended shelf life. Lost in the process were the juicy goodness and the wonderfully eccentric names – Eva Purple Ball, Mortgage Lifter, Georgia Streak, Charlie’s Green, Cherokee Purple, Yellow Pear, Matt’s Wild Cherry.
Tap the expertise of mother/daughter duo Carolyn and Kayleigh Felderman, who grow more than 52 varieties of heirloom tomatoes at their Norfolk home. Our other tomato experts – John Cromwell, Rick and Janice Felker, John Wilson and Laura Bergey – have their own favorites and plenty of knowledge to share.
Look for beautiful flowers, melons, cucumbers, squash, peppers, okra and lots of other summer delights at OBFM.
Special Events
Lynnhaven River Now will give away free trees on Saturday. Sign up now for October delivery for native plants not readily available in garden centers and nurseries. Lynnhaven River Now volunteers are also accepting applications for their popular Pearl Homes initiative. Sign up and get the coveted Pearl Homes flag to display in your yard.
Need a new hobby? The Sit and Stitch ladies and the Yarn Club are promoting their upcoming projects and classes as well as yarns grown, spun and dyed in Virginia.
Recipe
Parmesan Tomatoes
One way to enjoy the bounty of tomatoes is to top with the complimentary flavors of parmesan cheese and basil and broil until the cheese is golden brown and the fruit is soft and warm throughout. You can make these even more delicious by spooning on top some crabmeat sautéed in a bit of butter or topping with a few grilled shrimp.
Turn oven on to broil. Take three large tomatoes, wash, cut in half, and remove seeds with a grapefruit spoon. Place on a foil-lined cookie sheet and drizzle with olive oil. Place a few inches under the broiler for 4-5 minutes then remove.
While the tomatoes are heating, in a medium bowl add 3/4 cups bread crumbs, 1/4 cup finely grated Parmesan cheese (grate your own; Parmesan cheese from a can has fillers which prevent the cheese from binding), 1 finely chopped garlic clove, 6 basil leaves finely chopped, sea salt, and freshly ground black pepper. Stir to incorporate.
Sprinkle on top of tomatoes when out of the oven and place back under the broiler for 2-3 minutes, watching them to make sure the tops turn brown, but do not burn. Remove from oven, drizzle a little more olive oil on top, and serve while warm. Yields 4-6 servings.
Recipe from Patrick Evans-Hylton
Author of Dishing Up Virginia
www.tiny.cc/BuyDishingUpVirginia.com
Vendors
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Bergey’s Blossoms
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
