Author Archive

COVID19 Update!

Sep. 4th 2020

Old Beach Farmers Market (OBFM) would like to thank everyone for their support in making it possible for our nonprofit to remain open while keeping our farmers, vendors, volunteers and especially YOU our market customers feel safe about coming back each and every Saturday. 

OBFM requires that all vendors, staff, volunteers and customers wear face coverings, cloth masks or bandannas while on the premises shopping. 

OBFM is open at 50% capacity for walk through customers and operates on private property. For those that cannot come to the market for any reason we offer many options moving forward:

You may order online from vendors directly, have the options to pick up at the market or have your vendor workout another option that works for both parties. 

If you would like to pre-order but do not want to walk through our market, you may make arrangements with each vendor to arrange a pick up of your items and meet you curbside with your purchase. 

Please feel free to contact us anytime at info@OldBeachFarmersMarket.com

KOHLRABI YOU’LL LOVE

Feb. 14th 2020

Mattawoman Creek Farms will be bringing large quantities of their organic veggies including Escarole, Lettuce, Spinach, Carrots, Sweet Potatoes, Broccoli, Kale, Arugula, Collard Greens, Purple Kohlrabi, Balck radishes, Bunching Onions, Bok Choy, Tatsoi and Vitamin Green.

Still rocking your New Years resolution diets? SunnySnacks Organics will have their full line of plant-based goodies, including plenty of Paleo, Whole 30, Keto, and gluten-free options

Market forecast: the region will be mostly sunny with no chance of precipitation, and high of 41 on Saturday. Source: www.WTKR.com 

FOOD FOR THOUGHT

How excited was the farmer to see spring come ??? … He was so excited he wet his plants !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE

KOHLRABI PARMESAN

I love kohlrabi, a delicious cultivar of cabbage, prized not only for it’s tasty bulb, but for the stem and leaves, too. Look for kohlrabi at Saturday’s OBFM at Mattawoman Creek Farms.

When roasted, the bulb has a lovely understated sweetness. For a quick and tasty side dish, roast kohlrabi, toss in butter and lemon, and coat with crushed red pepper and finely grated parmesan cheese. Here’s how to make it:

Preheat oven to 375F. Take two medium-to-large bulbs of kohlrabi and trim away stems. Completely peel the vegetable down to the tender, white flesh and cut into wedges. Place the cut kohlrabi on an aluminum foil-lined baking sheet, drizzle with 2 teaspoons olive oil, and toss to coat completely. Sprinkle with sea salt and roast about 30 minutes, or until the kohlrabi wedges are fork-tender and slightly browned. 

Place in a bowl and add 2-3 tablespoons butter and toss until butter melts and coats the vegetable. Sprinkle on 1/2 teaspoon crushed red pepper flakes and 2-3 tablespoons finely grated parmesan cheese; toss to coat, squeeze on some fresh lemon juice and serve. Makes approximately 4 servings. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

All Good Craft Granola Bars

Buck & Bramble 

Captains Choice Seafood

Dee’s Peanut Butter

Empowered Plant Cakes

From Rome with Love,

Full Quiver Farm

Gateaux Bakery & Cafe

Give.Treat.Love

Honest Pastures

It Started with a Fig

Maha Kombucha

Mattawoman Creek Farms

Max The Knife

OverAchieving Tea

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor the Olive

Seafield Farm

Speedy’s Hot Sauce

SunnySnacks Organics

The Creative Wedge:

Three Ships Coffee

Udder Chaos Farms

Whole Body Health

Whole-ly Rollers

PUMPKIN SPICE YUM-MUS

Oct. 25th 2019

All Good Craft Granola Bars will have five flavors for sale: the always popular IPA, Tropical IPA, and Stout, but also be two new flavors: Blueberry Hefeweizen and Pumpkin Spice Oktoberfest. Get 3 bars for $7, a 6-pack for $12, or a dozen for $20. Also, AllGoodGranolaBars.com is now live; order online or preorder and pickup at the market! Join the newsletter to hear about new recipes, where to find All Good bars, and healthy eating and exercise tips.

Hampton Roads Winery is introducing their new line of value-priced wines under their new “Goat Tower” label, including a stainless steel chardonnay and a lightly oaked merlot. They are also bringing back their Drunken Goat Mulled Spice Mix, with samples to try and packets to buy, just in time for the colder holiday seasons ahead

Maha Kombucha has a holiday limited release announcement! They are now taking pre-orders for their Cosmic Jubilee, an extra bubbly blood orange and cranberry kombucha in a champagne bottle. It’s great for holiday gifts and parties as well as a non-alcoholic champagne alternative. Bottles are limited, so stop by the Maha Kombucha booth at OBFM to reserve.

Mattawoman Creek Farms will have their organic Lettuce, Sweet Italian Peppers, Tomatoes (slicing, cherry and grape), Eggplant, Green Beans, Baby Bok Choy, Arugula, Hot Peppers, French Breakfast Radishes, Okra, Collards, Kale, Napa Cabbage, Turnips, Black Radishes, Sugar Dumpling Squash and Potatoes.

Whole Body Health will be on hand Saturday with tasty treats for the season including pumpkin granolas, ciders, an apple cider cookie and pumpkin energy balls plus  Spooky Crack. Poppops Pickles; remember your jars for dollar off purchase.Items are always gluten free and plant-based.  

FOOD NEWS YOU CAN USE

This Saturday is our Howl-o-ween Market! We will be dressing up and giving out candy and also two OBFM gift certificates to the best dressed pup, kid or family. 

Virginia Sen. Tim Kaine joins OBFM founding member and candidate for Virginia Beach treasurer, Laura Habr, also an owner of Croc’s, just beginning at 8:45 a.m. Both will be on the patio of Croc’s throughout the market to kick off the final 10 days leading into this year’s election day.

Head out to OBFM vendor Hampton Roads Winery in Surry County on Sunday, Oct. 27 for their Wine & Oyster Festival from noon to 5 p.m., featuring the National Oyster Shucking Champion. Beer will be on tap too!

Yes – we still have weekly markets! Come out and enjoy the bounty of autumn from our vendors through the end of October. OBFM will switch to monthly markets during winter starting in November. 

Market forecast: the region will be partly cloudy with a 10 percent chance of precipitation and high of 73 on Saturday. The winds will be east at 9 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What do you get if you divide the circumference of a gourd by its diameter ???? Pumpkin pi !!!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE
PUMPKIN SPICE YUM-MUS

Get into the spirit of the season by incorporating pumpkin and pumpkin spice into a timeless classic, hummus.

Here’s how I make my Pumpkin Spice Yum-mus:

In a food processor, add one 15-ounce can of chickpeas that have been drained with 5 tablespoons of roasted and pureed pumpkin ], 5 tablespoons of tahini or smooth peanut butter, and 5 tablespoons of olive oil. Add 2 tablespoons pumpkin spice [you can use prepared or make your own], 2 tablespoons water, and 1 garlic clove. 

Pulse until smooth and season with salt. Serve with olive oil drizzled on top and garnished with crushed red pepper flakes and roasted pumpkin seeds. 

The hummus can be used as a spread on sandwiches, added as a filler to wraps, or enjoyed as a dip with crackers or fresh cut vegetables like carrots or celery.

If you’d like my recipes on how to roast your own pumpkin spice mix, email me at PatrickEvansHylton@gmail.com 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

All Good Craft Granola Bars

Beach Bees

Buck & Bramble

Crunchy Carrot

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Hampton Rds Winery

Honest Pastures

It Started with a Fig

Jrs Microgreens

Maha Kombucha

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Over Achieving Tea

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor The Olive

Seafield Farm

Speedy’s Hot Sauce

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Udder Chaos

Whole Body Health

Whole-ly Rollers

FUN-IONS ONIONS

Oct. 18th 2019

Jubilee Seafood returns to OBFM with big fresh shrimp and a special on Rod’s Crab Dip – two for $20. Other items to look for include fresh crab meat from Frog Island, Barco, N.C.; fresh tuna from the North Carolina Coast, dry scallops, littleneck clams from the Eastern Shore, Plantation Oysters from the Eastern Shore, and fresh North Carolina Shrimp.

Mattawoman Creek Farms will have a huge selection of their organic veggies including collards, baby bok choy, turnips, black radishes, French breakfast radishes, lettuce, grape tomatoes, cherry tomatoes, slicing tomatoes, green tomatoes, arugula, kale, sweet Italian peppers, green beans, okra, potatoes, and Napa cabbage.

This is SunnySnacks’ last market until the third Saturday in November, so stock up! Everything freezes well! They are now offering gift cards, too.

FOOD NEWS YOU CAN USE

Yes – we still have weekly markets! Come out and enjoy the bounty of autumn from our vendors through the end of October. OBFM will switch to monthly markets during winter starting in November. 

Market forecast: the region will be mostly sunny with a 10 percent chance of precipitation and high of 69 on Saturday. The winds will be south-southwest at 4 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

Why did the pumpkin cross the road ??? Because it fell off the truck !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE
CRAZY GOOD CARAMELIZED ONIONS

Caramelized onions are a great flavor booster for a wide assortment of dishes any time of the year, but their golden brown hue and rich, complex taste seem to pair perfectly with autumn. Top a grilled sausage with them, garnish grilled pork, add to a grilled cheese sandwich, spoon in a bowl of Brunswick Stew, or make a dip by incorporating in with sour cream. Here’s how I make them.

Peel and finely slice 2 large white or yellow onions. In a large saute pan over medium heat, add 1 tablespoon olive oil  and heat. Add the sliced onions and a dash of salt and cook, stirring occasionally with a non-metal spoon. For 8-10 minutes. Onions should soften, become translucent, and begin to brown; do not burn. 

Reduce heat to low , add 4 tablespoons white wine, and cook another 8-10 minutes, stirring occasionally. Onions should be soft and browned and wine should be absorbed. Add another dash of salt and pepper. Serve hot, room temperature, or cold. 

If you’d like my Great Pumpkin Goat Cheese Dip with Caramelized Onions recipe email me at PatrickEvansHylton@gmail.com with “Great Pumpkin Dip Recipe” as the subject.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bee’s 
Buck & Bramble
Crunchy Carrot

Dee’s Peanut Butter
Empowered Plant Cakes 
From Rome with Love
Full Quiver Farm
Give.Treat.Love 
Grace and Gratitude
Honest Pastures
It Started with a Fig 
Jrs Microgreens

Jubilee Seafood
Maha Kombucha 
Mattawoman Creek Farms 
Max The Knife 
New Earth Farm
Over Achieving Tea

Pelon’s
Pilgrim Bread 
Prosperity Kitchen 
Red Mushroom Brewing
Savor The Olive 
Seafield Farm 
Speedy’s Hot Sauce

SunnySnacks Organics
The Butter Brothers 
The Creative Wedge 
Three Ships Coffee
Whole-ly Rollers

Vy’s Pies

SPICED RUM WHIPPED CREAM

Oct. 11th 2019

All Good Craft Granola Bars returns to the market with three flavors for sale: IPA, Tropical IPA, and Stout. They will also sample a new recipe in development: Blueberry Hefeweizen. Get three bars for $7 or a six pack for $12., and get a free Hefeweizen bar with each six pack. Also preorder (and sign up for their newsletter) at AllGoodGranolaBars.com

Crunchy Carrot joins the market this weekend with a fabulous fall flavor, offering a new Pear special juice on Saturday.

Mattawoman Creek Farms will have their all-organic wax beans, green beans, grape, cherry and slicing tomatoes, green tomatoes, Napa cabbage, arugula, sorrel, sweet Italian peppers, kale, lettuce, okra, potatoes, sugar dumpling squash and more.

Seafield Farm will have our traditional salad mix, fall salad mix, arugula, radishes, dill, cilantro, parsley, tomatoes, shishito peppers, okra, sunflowers shoots, and more

FOOD NEWS YOU CAN USE

Yes – we still have weekly markets! Come out and enjoy the bounty of autumn from our vendors through the end of October. OBFM will switch to monthly markets during winter starting in November. 

Market forecast: the region will see partly cloudy skies with a 10 percent chance of precipitation and high of 70 on Saturday. The winds will be east-northeast at 12 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What do vegan zombies eat? … Graaains!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE

SPICED RUM WHIPPED CREAM

 

Got your attention? This boozy topping is great on many desserts resplendent in autumnal flavors, offered from several of our OBFM vendors.

The rum used in the recipe is Four Farthing Spiced Rum,(www.FourFarthingSpicedRum.com) a historically-inspired offering that I created in partnership with Chesapeake Bay Distillery, located in the ViBe District. It’s a richly flavored, refined rum based on spices that would have been found in ships calling port in the region in the 17th and 18th century. Email me at Patrick@VirginiaEatsAndDrinks.com for a few of my favorite cocktail recipes with “Cocktail Recipes” as the subject.

 

Chill a medium metal bowl and metal whisk a few hours before making the whipped cream. In the bowl pour 1 cup heavy whipped cream along with 1/3 cup confectioners sugar and 2 teaspoons spiced rum. Whisk vigorously until soft peaks form, about 5 minutes. Cover and refrigerate until ready for use; use soon.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees

Buck & Bramble

Crunchy Carrot

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm LLC

Give.Treat.Love

Grace and Gratitude

Hampton Roads Winery

Honest Pastures

It Started with a Fig 

Jrs Microgreens

Maha Kombucha

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Over Achieving Tea

Pelon’s

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor The Olive

Seafield Farm

Speedy’s Hot Sauce

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Udder Chaos

Whole-ly Rollers

ROASTED ACORN SQUASH

Oct. 4th 2019

All Good Craft Granola Bars returns to the market with three flavors for sale: IPA, Tropical IPA, and Stout. They will also sample a new recipe in development: Blueberry Hefeweizen. Get three bars for $7 or a six pack for $12. Also preorder (and sign up for their newsletter) at AllGoodGranolaBars.com

Hampton Roads WineryWe just released their 2018 Norton Blush, a lightly pressed Norton with a deep rose color and nice cherry notes. Serve the Norton Blush ice cold. In October the winery is releasing their new line of wines, Goat Tower Wines,  with a chardonnay and a merlot as the first two varietals offered.

You’ll fall for these jam flavors from It Started With A Fig: 24 Carrot, Apple Butter, Peach & Vanilla, and  a new flavor, Spiced Plum.

Mattawoman Creek Farms will have their organic Green Beans, Lettuce, Arugula, Cherry, Grape and Slicing Tomatoes, Sweet Italian Peppers, Kale, Radishes, Basil, Potatoes, Eggplant, Sugar Dumpling Squash, and Okra.

SunnySnacks is back this weekend with their full line-up of 100 percent organic, non-GMO, plant-based vegan goodies. They will also have their limited-edition fall flavors including: Pumpkin Spice Latte BubbyBalls (GF, Paleo, refined sugar free), Pumpkin Pie Hummus (GF, refined sugar free), and Smoky Butternut Hummus (GF, refined sugar free).

Whole Body Health is kicking into fall mode with all the pumpkins snacks: Pumpkin Granola, Pumped Up Energy Protein balls, Carrot Ginger Muffins,  even some little chocolate covered apples and Spooky Crack. Items are always plant based and gluten free. Remember returning jars gets your money back on your purchase.

FOOD NEWS YOU CAN USE

Market forecast: the region will see partly cloudy skies with a 10 percent chance of precipitation and high of 70 on Saturday. The winds will be east-northeast at 12 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

I’m short on vegetable jokes this week  … If you have one, lettuce know !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE

ROASTED ACORN SQUASH QUARTERS

With Olive Oil Drizzle, Pumpkin Spice and Fresh Thyme

 

Some of my favorite flavors of fall are the sweet and earthy tastes that come from winter squash and similar vegetables. Who doesn’t love a wonderful pumpkin soufflé, butternut squash soup or roasted acorn squash this time of year?

 

Roasting acorn squash is quite easy – and rewarding. Start with a small- or medium-sized squash, and using a large chef’s knife, carefully cut it in half from top to bottom. The squash may rock back-and-forth a bit, so make sure it’s steady.

 

With a large, sturdy spoon, scrape out the seeds and stringy parts around them. Then cut each portion in half again from top to bottom to have four equally sized pieces.

 

Preheat the oven to 400F. Drizzle some olive oil on a rimmed baking sheet and swirl it around to coat; place the squash pieces on the baking sheet skin sides down. Drizzle with a bit more olive oil, sprinkle with a teaspoon of coarse salt and roast in the oven 35-45 minutes, checking for doneness by piercing the skin side of one quarter with the tines of a fork – it should easily go in.

 

Dot the quarters with a teaspoon each of unsalted butter, sprinkle on some pumpkin pie spice (email me if you’d like a homemade recipe with “pumpkin pie spice” in the subject line at PatrickEvansHylton@gmail.com), and add some fresh thyme and freshly-ground black pepper. Serve immediately. Yields 2 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

All Good Craft Granola

Beach Bees

Buck & Bramble

Cromwell’s Produce

Crunchy Carrot

Dee’s Peanut Butter

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Hampton Rds Winery

Honest Pastures

It Started with a Fig

Jrs Microgreens

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Over Achieving Tea

Pelon’s Baja Grill

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Seafield Farm

Speedy’s Hot Sauce

Sunny Snacks

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Udder Chaos

Whole Body Health

 Whole-ly Rollers

Vy’s Pies

IT’S ALL GREEK (SALAD) TO ME

Sep. 27th 2019

Did you know our friends at Crunchy Carrot have started a sister company, Crunch Hydration? They offer sparking herbal water with adaptogenic herbs and nootropics and they will have all their new flavors at the market on Saturday. 

Empowered Plant Cakes  will have new fall flavors such as Pumpkin Cheesecake and White Chocolate Lime. All cakes are 100 percent gluten free, dairy free, and vegan. They will have slices available for sale for $6 or folks can place orders for full cakes.

At Mattawoman Creek Farms, it is the first week of fall harvests for their organic Green Beans, Lettuce, Arugula, Kale, and Radishes! They will be bringing these veggies and their organic Cherry, Grape and Slicing Tomatoes, Basil, Potatoes, Eggplant, Sugar Dumpling Squash, Okra, Tatsoi, and more.

Seafield Farm will have our traditional salad mix as we’ll as our fall mix, turnips, radishes, carrots, fresh herbs, Swiss chard, tomatoes, squash and lots more!

FOOD NEWS YOU CAN USE

Market forecast: the region will see scattered thunderstorms with a 30 percent chance of precipitation and high of 86 on Saturday. The winds will be east-northeast at 8 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

How do you fix a broken gourd ??? … With a pumpkin patch !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE
SQUASH + ZUCCHINI GREEK SALAD

I love squash and zucchini, and I also love classic Greek flavors like feta cheese, fresh-squeezed lemon, and a good olive oil. I combine the two with this quick-and-easy salad that makes the most of these late summer harvest vegetables. You can craft this salad as an appetizer, as a side dish, or make it an entree by addition steamed and chilled shrimp or a poached and chilled fish, such as salmon, on top. It’s also great with a crab cake as a crown. Here’s how I make it.

Take one small yellow squash and one small zucchini, both washed and trimmed, cut into small cubes, and add to a medium-sized bowl. Add a cup of crumbled feta cheese, three tablespoons extra virgin olive oil, a tablespoon of fresh oregano, a tablespoon of fresh time, about one tablespoon of fresh lemon juice and the zest of a half lemon, and coarse salt and freshly ground black pepper. 

Toss, cover, and refrigerate at least one hour before serving. Yields about four generous side portions or two entree portions. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees

Buck & Bramble

Cromwell’s Produce

Crunchy Carrot

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha

Mattawoman Creek Farms

Max The Knife Sharpening

New Earth Farm

Over Achieving Tea

Pelon’s Baja Grill

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor The Olive

Seafield Farm

Speedy’s Hot Sauce

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Udder Chaos

Whole Body Health

Whole-ly Rollers

PIMENTO CHEESE COMPOUND BUTTER

Sep. 20th 2019

Mattawoman Creek Farms will have their organic grape, cherry and slicing tomatoes, tatsoi, basil, bunching onions, peppers, sugar dumpling squash, eggplant and potatoes.

Look for all the tempting. treats from Sandi’s Sandies, plus, new this week, Dark Chocolate Chip Cookies too! 

SunnySnacks is back this weekend with their full menu, plus their limited-edition fall flavors! Get there early, the paleo-friendly Pumpkin Spice Latte BubbyBalls sold out in the first hour last time! Their other fall flavors include Smoky Butternut Hummus and Pumpkin Pie Hummus, both of which are gluten free.

FOOD NEWS YOU CAN USE

Market forecast: the region will see partly cloudy skies with a 20 percent chance of precipitation and high of 82 on Saturday. The winds will be east at 10 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What are gourds most afraid of ??? … Things that go pump-kin the night !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE

PIMENTO CHEESE COMPOUND BUTTER

Pimento cheese, such as the offerings from OBFM vendor The Creative Wedge is always enjoyed simply as a spread on crackers or between two slices of bread for a sandwich. But we like to make a Pimento Cheese Compound Butter for extra richness. Craft with regular pimento cheese, or a sassy variety crafted with peppers for some added heat and unsalted butter. 

We like to put a medallion or two of our Pimento Cheese Compound Butter on top of a bowl of hot grits, a burger just off the grill, a thick cut steak, chicken, pork, or even a bowl of steamed vegetables. Cut off a few medallions, but between two slices of bread, and make an incredible grilled cheese sandwich. Here’s how I make it:

Combine 1/2 cup (1 stick) unsalted butter, softened,  and 1/4 cup pimento cheese thoroughly in a medium bowl. Roll the mixture into a log with wax paper, with ends folded closed, and refrigerate at least 1 hour. 

To use, cut off medallions of the butter and add on top of food. Keep butter rolled in wax paper, with ends folded closed. It will keep refrigerated 3-4 days or you can freeze for up to a month.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees

Buck & Bramble

Crunchy Carrot

Dee’s Peanut Butter

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek

Max The Knife

New Earth Farm

Over Achieving Tea

Pelon’s Baja Grill

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Sandi Sandies

Seafield Farm

Speedy’s Hot Sauce

Sunny Snacks

The Butter Brothers

The Creative Wedge

Three Ships Coffee

 Whole-ly Rollers

Vy’s Pies

IN A (QUICK) PICKLE

Sep. 12th 2019

Friends from The Creative Wedge debut their newest cheese spread, the sassy Habanero Pimento, just in time to add a little spice to your life. 

Mattawoman Creek Farms has begun harvesting their fall tomatoes and will be bringing slicing, cherry and grape tomatoes. They will also have okra, potatoes, peppers, eggplant, sugar dumpling squash, basil, sorrel and more. All organic and grown by them

The Orchid Station will be at Old Beach this week, their last market this season. They will bring lots of budded plants to last through the Fall. Call them if you have special needs.

A stunning new tea box from Over Achieving Tea is lined with all natural cedar straw and includes one travel pouch of OverAchieving Tea, one pack of organic, unprocessed vegan sugar and 15 drawstring, unbleached tea bags inside of a burlap draw string bag. All this is wrapped in a gloss white gift box with hemp string carefully tied around it. 

FOOD NEWS YOU CAN USE

Market forecast: the region will see partly cloudy skies with a 20 percent chance of precipitation and high of 82 on Saturday. The winds will be east at 10 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What do you call a fake noodle ??? … An im-pasta !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

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

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

All Good Granola Bars

Buck & Bramble

Crunchy Carrot

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Lamia’s Crêpes 

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek Farms

Max The Knife Sharpening

New Earth Farm

Over Achieving Tea

Orchid Station

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor the Olive

Seafield Farm

Speedy’s Hot Sauce

Udder Chaos Farms

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Whole Body Health

Whole-ly Rollers

Vy’s Pies

FIND YOUR THRILL ON BLUEBERRY BRIE

Sep. 6th 2019

It Started with a Fig will Have Blueberry Hill back in stock along with Chia Chia Strawberry Razz and Blueberry Lime.

Mattawoman Creek Farm’s fall organic cherry tomatoes are ripening and they will have a good supply this week. They will also have their organic potatoes, sugar dumpling squash, eggplant, shishito peppers, sweet Italian peppers, and more.

In addition to Sandis Sandies’ regular cookies, walnut sandies, ginger snaps, and gluten free oatmeal cookies, she will have Pumpkin Cream Cheese Mini Muffins. They will all be available to sample. In addition, there will be a special this week of 2 items for $10.

Seafield Farm will have salad mix, sunflower shoots, beets, tomatoes, cucumbers, okra, sweet peppers, shishito peppers, squash, cilantro, basil, parsley, radishes, and more! 

SunnySnacks will be debuting their fall flavors this weekend, all of which are organic, non-GMO, vegan and gluten free! Come sample Pumpkin Spice Latte BubbyBalls (paleo-friendly), Smoky Butternut Hummus, and Pumpkin Pie Hummus! They will have the rest of their menu items available as well

FOOD NEWS YOU CAN USE

Welcome to our special guest vendor this week, All Good Craft Granola Bars, which makes granola bars using repurposed grains from local craft breweries.

Market forecast: the region will see mostly sunny skies with a 10 percent chance of precipitation and high of 82 on Saturday. The winds will be northwest at 10 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

When is a pumpkin not a pumpkin ??? … When it’s dropped; then it’s a squash !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE
BLUEBERRY BAKED BRIE

Baked Brie is a delicious party food, appetizer, or quick dinner served with a bottle of light red wine. You can use any freshly-made jams or preserves, but for our Blueberry Baked Brie we use the Blueberry Hill jam from our friends at It Started with a Fig.

Line a baking sheet with aluminum foil and lightly coat with cooking spray. Preheat oven to 275F.

Take a small-to-medium wheel of brie cheese and cut in half width-wise and place in the center with the rind side down with each. Cut a French baguette into quarter-inch slices on a bias and place around the cheese on the baking sheet. Brush the cheese and bread with olive oil, sprinkle on coarse sea salt, and sprinkle on freshly ground black pepper. 

In the center of each brie round spoon on 2-3 heaping tablespoons of Blueberry Hill jam and spread out across the cheese. Sprinkle on 1-2 tablespoons finely chopped pecans. Across the cheese and bread sprinkle on 3-4 tablespoons freshly chopped thyme. Place in the oven and bake for 15-20 minutes or until the bread starts to turn golden and the cheese begins to bubble. Remove from oven, transfer cheese and bread to a serving platter, and enjoy immediately with grapes or other fresh fruit. Yields 4-8 servings. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees

Buck & Bramble

Crunchy Carrot

Dee’s Peanut Butter

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Hampton Roads Winery

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Jubilee Seafood Company

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Over Achieving Tea

Pelon’s Baja Grill

Prosperity Kitchen

Red Mushroom Brewing

Sandis Sandies

Seafield Farm

Speedy’s Hot Sauce

SunnySnacks Organics

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Whole-ly Rollers

Vy’s Pies

PASTA-AAHH 

Sep. 1st 2019

The Creative Wedge has your Labor Day Essentials with The Party Square which contains Memaw’s Pimento Cheese, Smoked Gouda Dip, TnT Horseradish Cheddar Spread, and Pepper Jack Spread. 

East Coast Herbal Solutions’ Overachieving Tea announces their new website, www.OverachievingTea.com, bringing unique blends of tea to your doorstep. YOu can take advantage now of customizable gift boxes with personalized message included, too. 

From Rome with Love will be at the market with three different kinds of biscotti.

Full beef supply, just in! Stock up on Full Quiver Farm’s grass-fed beef this weekend at the market. Come by and get your Labor Day weekend grilling needs such as, pork chops, sausage, ribs, beef steaks, hamburger and more. Ask about how you can save 10 percent on their combo burger-pack, and the other combo specials they will have available this weekend!

Mattawoman Creek Farms will have their organic Sweet Italian Peppers, Asian Long Eggplant, Watermelons, Cantaloupes, Tomatoes, Potatoes, Okra, Shishito Peppers, Squash, Zucchini, Onions, Basil, Sugar Dumpling Squash, and Purple Globe Eggplant.

SunnySnacks is back this weekend! Stock up on their best-selling Grainless Granola (gluten free, vegan, and Paleo-friendly) to top your end-of-summer yogurt, ice cream, or smoothie bowls! They’ll have the rest of their full menu available, too.

FOOD NEWS YOU CAN USE

Welcome this week’s special guest vendor, JMT Sweets & More

Market forecast: the region will see mostly sunny skies with a 10 percent chance of precipitation and high of 86 on Saturday. The winds will be north at 8 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What do you call an over-the-hill legume? … A has bean!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE
AGLIO E OLIO

Not every pasta sauce is tomato based. One of my favorites is Aglio e Olio (pronounced AH-lyoh ay OH-lyoh) which simply translates to “garlic and oil.” This is a tasty, simple sauce to use on spaghetti squash, or tossed in any pasta dish filled with fresh veggies from the market. Take a break from all the Labor Day grilling and mangia! Mangia! Here’s how to make it:

Generously coat the bottom of a saute pan with extra virgin olive oil, about 1/2 to 3/4 cup. Sliced 10-12 peeled garlic cloves and turn heat on low; you want to gently cook the garlic and not burn it.  The garlic slices should soften and turn golden. Remove the pan from the heat and toss in 2 teaspoons crushed red pepper flakes and gently stir. Sprinkle in about 1/2 teaspoon coarse salt and a squeeze from one half of a lemon. Add a small handful of rough chopped fresh flat leaf parsley, stir, and use. Yields approximately 4 servings. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Blooming Farmer

Buck & Bramble 

Crunchy Carrot

East Coast Herbal Solutions

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Jubilee Seafood

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Pelon’s Baja Grill

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor the Olive

Seafield Farm

Speedy’s Hot Sauce

SunnySnacks Organics

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Udder Chaos Farms

Whole Body Health

Whole-ly Rollers

EVENT PLANNED TO HONOR LAURA HABR, OBFM AND VIBE CO-FOUNDER, RECENTLY NAMED FIRST CITIZEN OF VIRGINIA BEACH BY THE JAYCEES

Feb. 26th 2019
(Virginia Beach, VA) February 25, 2019-Arts, local businesses and the environment are themes for a party planned for April at Virginia MOCA to honor Laura Wood Habr, 2018 First Citizen of Virginia Beach. 
Habr is a co-founder of the Old Beach Farmers Market,  ViBe Creative District and co-owner of Croc’s 19th Street Bistro. Since 1950 this local award from The Virginia Beach Jaycees been honoring the men and women in our community who have been instrumental in furthering the welfare of Virginia Beach citizens. Laura joins the ranks of past Mayors, politicians and other local business owners who have been champions for growth in our own backyards. The 2017 honoree was Mr. Morgan Davis, President & CEO of TowneBank.
First Citizen Award Banquet
This year’s banquet honoring the 68th First Citizen of Virginia Beach will be held on April 22nd, 2019 at the Museum of Contemporary Arts. The Virginia Beach Jaycees are excited to work closely with Laura Habr, this year’s honoree, to integrate her many local passions into their evening celebration of her dedication to the city of Virginia Beach. Guests can expect an environmentally friendly program, made possible in part by sourcing with many local vendors for supplies and refreshments.
This year, the evening agenda has specific timing to ensure an optimal flow. Guests are encouraged to arrive on time to not miss the official award presentation:
530pm – 615pm: Opening Reception in the Rodriguez Pavilion
630pm – 7pm: Program in the Price Auditorium
7pm-930pm: Dinner in the Atrium & Rodriguez Pavilion

Kate Pittman, Executive Director of the ViBe Creative District and longtime friend of Habr’s wrote in her nomination packet, “Laura has worked passionately to improve her community for more than a decade and is an innovative civic leader.” 
Habr is well-known in the restaurant business where she owns Croc’s on 19th Street with her husband Kal, which is where the Virginia Beach Jaycees surprised Habr with her selection during the company’s 25th Anniversary/Customer Appreciation party on December 20th. 
The Habr’s have two daughters who share a passion for raising honey bees and local honey during the Old Beach Farmers Market hosted in their restaurant parking lot. 
“Laura’s nomination letters were infused with a level of energy that we haven’t seen in other packets. Her friends and supporters perfectly articulated her passion for projects that center on community and inclusion. From co-founding the Old Beach Farmer’s Market, to hosting a weekly ‘Drag Yourself to Brunch’ at Crocs, to establishing the ViBe Creative District – Laura has proven herself to be a friend of the people,” says First Citizen of Virginia Beach Chair Kayte Hamilton.
Habr serves on a number of boards and committees: Old Beach Farmers Market (co-founder); ViBe Creative District (co-founder); Green Drinks Virginia Beach (founder); Virginia Beach Restaurant Association; Chair of the Green Resort Ecofriendly Efficient Neighbors, a Sub-Committee of the Resort Advisory Commission; Founding board member, Business Alliance for Protecting the Atlantic Coast; Virginia Green Travel Alliance and serves on the City of Virginia Beach’s Green Ribbon Committee and Health Services Board . 
In addition, she’s a partner supporter of Virginia Green, Virginia Aquarium & Marine Science Museum, Sensible Seafood program, Buy Fresh Buy Local, Hampton Roads Pride, Equality Virginia, Hampton Roads Pride, Virginia Arts Festival, Lynnhaven River NOW and many others.
In the following weeks, the Virginia Beach Jaycees will work closely with Habr to develop an awards ceremony in her honor. Additional information about the First Citizen of Virginia Beach Award and the Virginia Beach Jaycees are available on their website.

About the Virginia Beach Jaycees First Citizen Award
Since 1950, the Virginia Beach Jaycees have been hosting and honoring The First Citizen of Virginia Beach Award. To save you the math problem, that’s 68 years of acknowledging the excellence of our region’s most influential and community-oriented citizens. Mr. James Kontopanos kicked off the inaugural event as the first honoree. Since then, men and women of all ages, backgrounds and contributions have been nominated. Some of the honorees in the past have gone on to hold more prominent positions within the city and state, but our local ceremony has been “the most precious honor” for many. Joining the ranks of some of the most humble and influential people in Virginia Beach is an honor in and of itself.
To be a first citizen, one must meet the following criteria: 
  • A person who has relentlessly supported local business and citizen empowerment 
     
  • Someone who has been a positive role model in the Virginia Beach community 
     
  • A unique individual who may have been influential in the growth of the city 
     
  • Someone who lives and resides in Virginia Beach

And above all else, this person must  embody the United States Jaycees Creed.

POTATOES THAT GOT YA BACK

Feb. 15th 2019

Elizabeth Eats will be selling berry bites, brownie bites, vanilla cake bites, pecan cashew butter, coconutty butter, raspberry reeses, paleo twix, savory nut and seed bread, chocolate cashew milk, turmeric almond milk, and vanilla almond milk. All products are gluten free, dairy free, refined sugar free, and organic.

Mattawoman Creek Farms will have green leaf, red leaf, butterhead and romaine lettuce, broccoli, carrots, turnips, spinach, tatsoi, bok choy, sweet potatoes, purple kohlrabi, kale, collards, savoy cabbage, arugula, potatoes, mizuna and vitamin green. All organic and grown at Mattawoman!

FOOD NEWS YOU CAN USE

The Bakery at Riverside Farm returns to the market after a seasonal hiatus. Find them under the new name, The Bakery on Mason, and be sure to plan a visit to Cape Charles on Virginia’s Eastern Shore this spring to visit them in their new shop. 

East Coast Herbal Solutions started with OBFM last month. “They bring tea and merchandise mostly cold brewed,” says market director Tracey Sanford. “They did really well last market, and I already have a favorite.”

Also new to the market is Hampton Roads Winery. Owner Dave Sheldon offers samples, but due to ABC laws, it’s a little different from our other free vendor sampling. Last month he had a yummy glühwein and some great varietals.

It’s a new year and a new you; start 2019 off right by eating fresh and local by supporting the vendors at OBFM . Mark your calendars: the next Old Beach Farmers Market takes place March 16. 

 

FOOD FOR THOUGHT

How excited was the farmer to see spring come ??? … He was so excited he wet his plants !!!

RECIPE

BAY WATCH POTATOES

 

This version of Hasselback Potatoes is quick and easy to make, and such a delicious side dish to any dinner.

Preheat oven to 450F. In a medium bowl, add 1 stick melted butter, 1/4 cup extra virgin olive oil, 2 finely chopped green onions (green parts only), 1/2 teaspoon seafood seasoning (such as Old Bay), and kosher salt and freshly ground black pepper to taste; whisk to combine.

Take 4 medium-sized (or 8 small) potatoes  – perhaps from Mattawoman Creek Farms – and scrub clean. Place each potato between two chopsticks and, with a very sharp knife, slice from one end to the other with about 1/8-inch space between each cut. There should be about a quarter-inch left of the potato intact at the bottom, where the chopsticks acted as a cutting guard.

Place the potatoes on a foiled-lined baking sheet and brush generously with the butter mixture, getting the butter down between the slices on each potato. Place in the oven and bake until golden and crisp, about 50 minutes to an hour. Top with a pat of butter and serve.

Turn the potatoes into an entree by topping with warm, Eastern Shore-style oyster stew, chopped bacon and additional chopped green onion tops.

If you’d like my recipe for Eastern Shore-style oyster stew, email me at PatrickEvansHylton@gmail.com with the phrase,”Oyster Stew Recipe” in the subject line. 

Yields 4 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Buck & Bramble

Croc’s 19th Street Bistro

East Coast Herbal Solutions

Elizabeth Eats

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Hampton Roads Winery

It Started with a Fig

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

Red Mushroom Brewing Company

Speedy’s Sauce Shop

SunnySnacks Organics

The Bakery at Riverside Farm

The Creative Wedge

Udder Chaos Farms

Whole Body Health

Whole-ly Rollers

Zinnia Girls

HUMMUS, WITH A TWIST

Jan. 17th 2019

Elizabeth Eats will be selling berry bites, vanilla cake bites, brownie bites, vanilla protein squares, strawberry chocolate fudge, pecan cashew butter, chocolate chip cookie 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. 

Mattawoman Creek Farms will have lots of their organic veggies, including Italian cauliflower, broccoli, carrots, spinach, turnips, tatsoi, bok choy, sweet potatoes, kohlrabi, escarole, napa cabbage, kale, collards, arugula and potatoes.

SunnySnacks is back from hiatus and will be joining us at the market on Saturday. Come sample anything you haven’t yet tried, there are yummy options for every New Year’s Resolution diet including Whole30, paleo, keto, and gluten free.

Zinnia Girls will be at the market with heart-shaped pussy willow wreaths for Valentines and other arrangements with pussy willows.

FOOD NEWS YOU CAN USE

It’s a new year and a new you; start 2019 off right by eating fresh and local by supporting the vendors at OBFM.

Mark your calendars: the next Old Beach Farmers Market takes place Feb. 16. 

 

FOOD FOR THOUGHT

What did one snowman say to the other ??? … Say, do you smell carrots ???

RECIPE
CARROT HUMMUS

Make a delicious hummus with garbanzo beans and a surprise ingredient: carrots. It’s great to serve with tortilla chips or crudite as a snack or at a party – like maybe a Super Bowl party – or to use as a spread on a sandwich or in a wrap. Look for carrots this week at OBFM from our friends at Mattawoman Creek Farms. Here’s how I make my Carrot Hummus:

Take 10-12 trimmed and washed carrots and rough chop; add to a saucepan and cover with water. Cover and boil for 8-10 minutes until just tender; drain and bring to room temperature.

Add carrots to a food processor with 1 15-ounce can of chickpeas, drained, 1/4 cup smooth peanut butter, 2 tablespoons lemon juice, 2 garlic cloves, 1/2 teaspoon ground cumin, and 1/4 teaspoon coarse salt. Process until mixture is smooth; transfer to a bowl and stir in 1 tablespoon chopped cilantro and 1 tablespoon chopped parsley. Cover and chill at least one hour before using.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Crunchy Carrot

Elizabeth Eats

From Rome with Love

Full Quiver Farm

It Started with a Fig

Maha Kombucha Company

Mattawoman Creek Farms

Red Mushroom Brewing Company

Speedy’s Hot Sauce

SunnySnacks Organics

Whole Body Health

HO HO HO-LIDAY MARKET

Dec. 14th 2018

Veg out! Cromwell’s Produce will have collards, tuscan and curly kale, cabbage, sweet potatoes, rutabagas, red and gold beets, and Brussels sprouts.

Elizabeth Eats will be selling berry bites, vanilla cake bites, brownie bites, vanilla protein squares, strawberry chocolate fudge, pumpkin spice nut 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.

Get sharp! Max the Knife will be having a holiday special of $5 per knife sharpened.

Mattawoman Creek Farms’ winter season has begun and they will be bringing lots of their organic veggies, including lettuce, broccoli, kale, escarole, arugula, bok choy, turnips, collards, Vitamin Green, sweet potatoes, sweet peppers, hot peppers, potatoes, mizuna and sorrel.

New Earth Farm will have hakurei turnips, spinac, bok choy, broccoli raab, scallions, carrots, beets, mustard greens, Asian greens-tatsoi, Chinese cabbage, and watermelon radish.

North Star, Three Ships Coffee Roasters’ limited edition holiday coffee, is available. It is a modern take on a holiday coffee singling Three Ships’ beautiful single farmer, micro-lot in Huehuetenango Guatemala:, Finca El Limonar. Stop by and get a free cup with purchase of a bag.

Veg Out is bringing their certified organic greens and herbs. Be sure to ask about their weekly CSA, Veg Out’s Veg Box.

FOOD NEWS YOU CAN USE

In addition to our holiday market this Saturday, OBFM is also hosting a toy drive for our friends, The Noblemen, as well as a coat, socks, gloves, hats, toiletry drive for our friends at Stand Up for Kids.

OBFM wishes all of you and yours happiness and joy during the holidays and the whole new year through.

Mark your calendars: the next Old Beach Farmers Market takes place Jan. 19. 

FOOD FOR THOUGHT

Why does Santa pass crabs by on Christmas ??? … Because they are shell-fish !!!

RECIPE
CITRON ET CAVIAR SPREAD

My Citron et Caviar is  delightful and elegant dip and spread wonderful during the holidays, especially at New Year’s Eve soirees. 

A creamy blend of Greek yogurt and goat cheese provides a subtle base for the brightness of fresh lemon juice, and the pop of lemon zest. Chopped scallions (available this week at New Earth Farm) bring a bit of sharpness as well as color to the party. Here’s how I made it:

In a food processor, add 1 cup of Greek yogurt, 1 crumbled goat cheese log, 2 tablespoons extra virgin olive oil, 3 tablespoons chopped chives or green onion tops, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and salt and pepper to taste. Process until smooth, transfer to a bowl, cover, and refrigerate until ready to use. You can make this the morning of a party. Just before service, top the spread with a generous amount of caviar.

There are many ways to enjoy this dish: serve generously spread on blinis, as a dip with whole grain crackers, as a filling for tea sandwiches, or folded into an omelet.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love

The Green Cat

It Started with a Fig

JR’s Microgreens of VB

Maha Kombucha

Mattawoman Creek Farms

Max the Knife

My Vegan Sweet Tooth

The Neighborhood Harvest

Red Mushroom Brewing Company

Sandi’s Sandies

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Garden

Whole Body Health

Whole-ly Rollers

SPECIAL THANKSGIVING MARKET INFO

Nov. 16th 2018

At Cromwell Produce look for collards, curly and tuscan kale, hanover salad, red and gold beets, red and white sweet potatoes, broccoli, turnips, and rutabagas.

Elizabeth Eats will be selling berry bites, vanilla cake bites, tropical bites, coffee bites, vanilla protein squares, strawberry chocolate fudge, *pumpkin spice nut butter*, pecan cashew 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 started with a Fig has apple everything; favorite fall flavors are back including Cranny-Apple, Miss American Pie, and Apple Butter. They will also have Blueberry Mojito for a limited time.

Mattawoman Creek Farms will have the following veggies, all organic and grown by them: sweet potatoes, lettuce, kale, collards, Asian long beans, potatoes, bok choy, tatsoi, escarole, onions, mizuna, kohlrabi, sorrel, purple top turnips, salad turnips, sweet Italian peppers, bell peppers, and jalapeno hot peppers.

Max The Knife Sharpening is anticipated to be at the market with a special Thanksgiving price of sharpening all knives for just $5.

This Saturday’s market is your last chance to nab SunnySnacks Organics’ fall flavors; tip: buy an extra of your favorite to freeze for later.  Lmited quantities will be available of Pumpkin Spice Latte BubbyBalls (organic, vegan, gluten free, paleo), Savory Smoky Butternut Hummus (organic, vegan, gluten free), and Pumpkin Pie Hummus (organic, vegan, gluten free).

My Vegan Sweet Tooth will be at the market with their regular sweet and savory items including some pumpkin flavors

FOOD NEWS YOU CAN USE

Our friends with Old Beach Art and Green Markets are back in ViBe Park as we start our third Saturday soirees. It’s never too early to start thinking about the holidays and celebrate Small Business Saturday a week early with the best artisans and environmentally-friendly businesses at the beach.

Mattawoman Creek Farms is hosting an open house Farm Day on Sunday, Nov. 18 at their farm at 4103 Barlow Creek Lane in Eastville on the Eastern Shore. The open house takes place from noon until 3 p.m. and includes produce and bedding plant sales, as well as farm tours.

Mark your calendars: the next Old Beach Farmers Market takes place Dec. 15. 

FOOD FOR THOUGHT

Why did the turkey cross the road ??? Because he wanted folks to think he was a chicken !!!

RECIPE
CRANBERRY BUTTER

One of the most familiar fruits this time of year are cranberries. In our Cranberry Butter, the little red gem is takes centerstage with complimentary flavors in a rich, creamy spread that you’ll want on your table throughout autumn and into winter. Try this at breakfast spread on bagels, flapjacks, muffins, and waffles. At lunch smear it on bread to accent a chicken, ham, or turkey sandwich. 

At dinner, put a pat on hot veggies like you’ll find this Saturday at Old Beach Farmers Market, or on entrees such as pork or poultry and let it melt into a quick, sumptuous sauce. For a delish dessert, spread some of the Cranberry Butter on top of a grilled piece of pound cake and drizzle with chocolate sauce. Here’s how to make it:

In a medium mixing bowl add two sticks of soft butter; you can leave the butter at room temperature overnight for them to soften. Add a half-cup to three-quarters cup of cranberry relish or cranberry sauce, 1 tablespoon ground cinnamon, and the zest of one orange. If you’d like a spicy version, add a half or whole jalapeño – depending on the amount of heat you are looking for – seeded and finely minced.

Using a spatula, mix all ingredients to incorporate. Either spoon into a ramekin or small bowl, smooth over the top, cover, and refrigerate until use; it will last refrigerated for up to a week. Alternatively, add the butter compound onto a length of plastic wrap in a log shape and roll to shape. Refrigerate up to a week, or freeze up to six months, and cut off a medallion for use.

If you’d like Chef Patrick’s recipe for homemade cranberry relish, email: Patrick@VirginiaEatsAndDrinks.com

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

JR’s Microgreens of V.B.

Mattawoman Creek Farms

Max The Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

Red Mushroom Brewing Company

Sandi’s Sandies

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

GREAT PUMPKIN HUMMUS

Oct. 26th 2018

Elizabeth Eats will be selling berry bites, vanilla cake bites, tropical bites, coffee bites, vanilla protein squares, strawberry chocolate fudge, *pumpkin spice nut butter*, pecan cashew 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 finally feels like fall outside! SunnySnacks Organics celebrates the season with one of their fall flavors, which are still available for a limited time! They’ll be at the market  with Pumpkin Spice Latte BubbyBalls (O, V, GF, Paleo), Pumpkin Pie Hummus (O, V, GF) and Smoky Butternut Hummus (O, V, GF). Try the Pumpkin Pie Hummus with graham crackers, apples, or pretzels. Try the Smoky Butternut Hummus with root veggies, as a sandwich spread, or even as a pasta sauce! THey’ll have all of their regular menu items available, too.

FOOD NEWS YOU CAN USE

It’s the last session for our weekly market, and we’re going out with a bang. Stop by for tricks, treats and a costume contest this week. Check in at the information tent to get your entry. The costume with the most likes through Facebook and Instagram will win an OBFM gift certificate. Costume categories are Best Pet and Cutest Kid. The contest runs through Halloween.

The end of October means the end to our weekly markets. Never fear, we’ll be back for all of your holiday catering, entertaining and gifting needs with our friends at the Art, Green and VB Flea markets on Nov. 17 and Dec. 15 to round out the year. Get your pre-orders in now to make sure your favorite vendor has what you need to make your festive tables happy and bright.

FOOD FOR THOUGHT

Why was the Jack O’Lantern afraid to cross the road ??? … Because it had no guts !!!

RECIPE
GREAT PUMPKIN HUMMUS

Get into the spirit of the season by incorporating pumpkin and pumpkin spice into a timeless classic, hummus.

Here’s how I make my Great Pumpkin Spice Hummus:

In a food processor, add one 15-ounce can of chickpeas that ave been drained with 5 tablespoons of roasted and pureed pumpkin [you can use canned or roast your own], 5 tablespoons of tahini or smooth peanut butter, and 5 tablespoons of olive oil. Add 2 tablespoons pumpkin spice [you can use prepared or make your own], 2 tablespoons water, and 1 garlic clove.

Pulse until smooth and season with salt. Serve with olive oil drizzled on top and garnished with crushed red pepper flakes and roasted pumpkin seeds.

The hummus can be used as a spread on sandwiches, added as a filler to wraps, or enjoyed as a dip with crackers or fresh cut vegetables like carrots or celery.

If you’d like my recipes on how to roast your own pumpkin or blend your own pumpkin spice mix, email me at Patrick@VirginiaEatsAndDrinks.com

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19thStreet Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Maha Kombucha Company

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

SWEET POTATOES TWICE AS GOOD

Oct. 19th 2018

The Bakery at Riverside is back for its only appearance this month. Stop by for some delicious sourdough and your favorite fall treats. Soon they will be opening The Bakery on Mason in Cape Charles; stop by this Saturday to learn about their progress.

Cromwell’s Produce shares the bounty of the season with shelled butter beans, snap beans, pink eye peas , beets, turnips, broccoli, black and curly kale, and red or white sweet potatoes.

Add some zest to seasonal salads and soups with JR’sMicrogreens of V.B. Look for two varieties of radish:  china rose which has a sneak attack of heat, while the purple hits right up front.

Vy’s Pies is back for the last time this year.  Daryl will have his Thanksgiving menu on full display and ready for pre-order for your holiday celebrations including B-Boy, Pecan Pie, OMG Sweet/Pumpkin, Brooklyn Apple Pie with assorted decorative finishes, and Southern Emerald & Ruby Key Lime Pie. Get your orders in early since supplies are limited.

FOOD NEWS YOU CAN USE

ViBe Park has looked pretty empty these past couple of weeks since our friends at the Old Beach Green and Art Markets have changed their schedule. But they’re back on the block this week along with The VB Flea in the Alley by Three Ships Coffee. It’s the perfect opportunity to get unique holiday gift ideas.

We couldn’t breeze past October without announcing our annual Halloween costume contest. Start thinking of your most creative costumes for your two and four-legged kids and swing by the market for a bit of trick or treating on Oct. 27 and the chance to win Old Beach Farmers Market gift certificates on Wicked Race weekend.

FOOD FOR THOUGHT

Why did the pumpkin cross the road ??? Because it fell off the truck !!!

RECIPE
TWICE-BAKED SWEET POTATOES

With Dried Cherries and Hazelnuts

A delicious take on the classic baked sweet potato, with flavors that resonate with the season. This recipe is from my book, Dishing Up Virginia.

Sweet potatoes can be found this week at Cromwell’s Produce. 

Preheat the oven to 350°F. Line a baking sheet with tinfoil and set aside. Rub the outside of 6 sweet potatoes with vegetable oil and place on the baking sheet. Bake until the potatoes are soft, about 1 hour. Remove the potatoes from the oven and set aside.

Stir the one 8-ounce package cream cheese that is softened with 2 tablespoons softened butter, 1/3 cup brown sugar, 3/4 teaspoons salt, 1/2 teaspoons freshly ground black pepper, and 1/4 teaspoon cayenne together in a large bowl until thoroughly combined. Fold in the 1/3 cup chopped and toasted hazelnuts and 1/3 cup dried cherries.

Slice the cooked potatoes open horizontally along the top and carefully scoop out the flesh, reserving the skins. Add the flesh to the cream cheese mixture and stir to incorporate.

Evenly spoon the cream cheese–potato mixture back into the reserved potato skins, mounding it slightly. Sprinkle 1-1/2 cups of shredded cheese evenly over the tops of the potatoes, return to the oven, and bake until the cheese is melted and the cream cheese–potato mixture is heated through, 15 to 20 minutes. Serve immediately; they don’t hold well.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Blooming Farmer

Buck & Bramble

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Speedy’s Sauce Co.

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

DON’T CRY OVER THIS WEEK’S RECIPE

Oct. 5th 2018

Stop by Full Quiver Farm and sample their new smoked bell pepper and onion sausage. They also have it available at their booth for purchase.. The Farmers Grill will be up and running, so bring your appetite.

FOOD NEWS YOU CAN USE

While our friends at the Green & Art Markets no longer meet every week, they’ll be joining us on the third Saturday of the month with The VB Flea in the ViBe. We’re still here, though, every weekend until the end of October, just in time for fall veggies and  beautiful autumnal foliage.

FOOD FOR THOUGHT

What do you get if you divide the circumference of a pumpkin by its diameter ???? Pumpkin pi !!!!

RECIPE
CARAMELIZED ONIONS

Caramelized onions are a great flavor booster for a wide assortment of dishes any time of the year, but their golden brown hue and rich, complex taste seem to pair perfectly with autumn. Top a grilled sausage – perhaps from our friends at Full Quiver Farm – with them, garnish grilled pork, add to a grilled cheese sandwich, spoon in a bowl of Brunswick Stew, or make a dip by incorporating in with sour cream. Here’s how I make them.

Peel and finely slice 2 large white or yellow onions. In a large saute pan over medium heat, add 1 tablespoon olive oil  and heat. Add the sliced onions and a dash of salt and cook, stirring occasionally with a non-metal spoon. For 8-10 minutes. Onions should soften, become translucent, and begin to brown; do not burn.

Reduce heat to low , add 4 tablespoons white wine, and cook another 8-10 minutes, stirring occasionally. Onions should be soft and browned and wine should be absorbed. Add another dash of salt and pepper. Serve hot, room temperature, or cold.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees Apiary

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

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

Red Mushroom Brewing Company

Speedy’s Sauce Co

Three Ships Coffee.

Udder Chaos Farm

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

PUMP UP THE SEASON

Sep. 28th 2018

The Creative Wedge has a new and zesty dip, Jack Attack! A delicious blend of pepper jack cheese, jalapeños and Speedy’s #46. Make sure you stop by the tent and grab a container for Sunday football.

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, strawberry chocolate fudge, pumpkin spice nut butter,  savory nut and seed bread, vanilla almond milk, chocolate cashew milk, maple pecan milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.

SunnySnacks Organics is excited to bring back their popular fall flavors.  In addition to their regular menu, they’ll have Pumpkin Spice Latte BubbyBalls (gluten free, Paleo, Whole30), Pumpkin Pie Hummus (gluten free), and savory Smoky Butternut Hummus (gluten free). Everything is completely organic, plant-based vegan, and non-GMO.

FOOD NEWS YOU CAN USE

It’s never too early to think about unique holiday gifts. It’s the last weekly adventure with our friends at Old Beach Green Market and Old Beach Art Market in ViBe Park. Come out for the best in local and sustainable products in the 757. They’ll be moving to a monthly market every on third Saturday, beginning in October.

It’s Neptune Festival Boardwalk Weekend at the oceanfront. Swing by OBFM before you head on down to the beach for the Neptune Parade, sand sculpture contest, arts & crafts shows, 8k race or the regatta.

A gentle reminder: this has been a tough year for farmers across the Commonwealth. Challenges including pests and generally lousy weather has made an already challenging job even more so. Remember, local farmers rely on local support – you.

FOOD FOR THOUGHT

What is a farmers favorite Bruce Springsteen song ??? … Born in the USDA !!!

source: http://jokes4us.com/peoplejokes/farmerjokes.html

RECIPE
PUMP UP THE PUMPKIN … SPICE

Brace yourselves for pumpkin-flavored everything for the next few months. Want to jump on the bandwagon, but in a simple way that doesn’t involve artificial ingredients or unnatural flavors? Then whip up a batch of my Pumpkin Spice mixture.

In a medium-sized bowl, add 4 teaspoon ground cinnamon. 1 teaspoon ground ginger, 1 teaspoon ground nutmeg and 1/4 teaspoon ground cloves and stir to incorporate. Use in baking, to season, or stir a spoonful in a latte. This stores great in an airtight container, and the recipe can easily be doubled or tripled.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Blooming Farmer

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

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Maha Kombucha Company

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls