APRIL MAGIC

26/04/15 3:48 PM

How does it happen each year, this miracle of renewal? We watch for it through late winter, but the singular burst of spring never fails to surprise us. And now we rejoice in our local farm selections. Hens are laying, spinach is refreshed, Asian greens like tatsoi are exuberant. It’s spring.

In addition to many vegetables, look for organic tomato, pepper, and herb plants from Mattawoman Creek, along with annuals, perennials, tomato and herb plants from Grace and Gratitude. Full Quiver Farm has lots of eggs and an abundance of new spring chicken.

Stockpot Soups will be serving vegetarian cannelloni bean with garden broth and kale soup, and also a gumbo-like soup of chicken with homemade sausage and Carolina gold rice. Good to eat as you browse or carry home.

A full array of 26 vendors await your selections. April beckons. See you Saturday.

SPECIAL NOTE

 This Tuesday, April 21, City Council will vote on the ordinance to establish the ViBe Creative District from 17th to 22nd Street. Come show your support at the meeting for this exciting enterprise, spearheaded by our patron saint of the market, Croc’s Laura Habr.

RECIPE

FRESH SPRING HERB SEASONING

Use fresh spring herbs, chopped finely, to season everything fresh and cooked vegetables, light meats like white-fleshed fish and chicken, and soups to add a bright pop of flavors beyond salt and pepper.

In a food processor, add 2 tablespoons fresh thyme leaves (remove from stem), 2 tablespoons fresh oregano, 2 tablespoons fresh mint, 2 teaspoons black peppercorns, 2 cloves garlic (minced) and pulse until finely chopped. Transfer to a small bowl, add 2 teaspoons sea salt and toss to incorporate.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

 Vendors

Artisan’s Bakery & Cafe

Beach Biscotti

Bergey’s Bread Basket

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fresh Batch Jams

Full Quiver Farm

Give. Treat. Love

Grace and Gratitude

Hashi Food Truck

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

Pelon’s Baja Grill

Pennacock Peppers

Rockafeller’s Restaurant

Shady Goat Farm

Speedy’s Hot Sauce

The Stockpot

Tasha’s Own

Terrapin Restaurant

Three Ships Coffee

Vy’s Pies

Whole-ly Rollers

 

PATRICK EVANS-HYLTON

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Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force

 

Proud to be represented by The Culinary Entertainment Agency

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