BACK TO EARLY OPENING
Just in time for longer days, the market is open longer too – our new seasonal hours are Saturdays from 8 a.m. to noon.
LETTUCE DELIGHT YOU
Lettuces of every hue, stripe, and speckle are at their peak this Saturday! Butter, romaine, leaf. Red, green, mixed. Spinach and arugula (organic from Mattawoman Creek), salad mix from Bergey’s, and assorted heirloom lettuces from New Earth will delight your palate.
Bergey’s is bringing sugar snaps and strawberries. Lots of strawberries. Grace and Gratitude features organic vegetable and herb plants, spring veggies, and their beautiful planters for summer inspiration.
Jubilee Seafood returns for the season with live soft-shells and hard crabs fresh from the water.
New Earth has plentiful eggs, bountiful bedding plants, local honey, and some early spring veggies and herbs. Full Quiver Farm also has lots of eggs, along with their signature pastured meats. And Edmonds Farm returns with a full stock of bison and pork.
We welcome the sweet treats of part-time vendors Sandi’s Sandies, Brownies, Cookies & S’more, and Beach Biscotti. And the savory treats of Lavender House: herbal vinegars, blends, and jellies.
Virginia Beach Master Gardeners return to answer your horticultural questions.
BECOME A MEMBER
Join Old Beach Farmers Market this Saturday. For as little as $25 a year, you can invest in our grass roots enterprise. Your contribution helps OBFM bridge the gap between vendor fees and the costs of operating the market.
As a thank you, we are sponsoring a members-only drawing for more than $250 worth of food and gift certificates donated by our wonderful vendors.
RECIPE
STRAWBERRY COULIS
Use this reduced, sweetened puree of fresh strawberries spooned into a mimosa, drizzled over French toast or ice cream, or spread on a split buttery biscuit.
In a medium saucepan on medium-high heat, add 1 cup fresh strawberries with caps removed, 1/2 cup sugar and 1 tablespoon lemon juice. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 5 minutes. Puree the strawberries in a blender until smooth, and then strain and press contents through a fine sieve. Chill at least 2 hours before use; the coulis will keep in the refrigerator for up to one week.
From: Chef Patrick Evans-Hylton
Vendors
Artisan’s Bakery & Cafe
Beach Biscotti
Bergey’s Bread Basket
Brownies, Cookies & S’more
Build Your Food
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
Jubilee Seafood
Kombuchick
Lavender House
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pelon’s Baja Grill
Pennacock Peppers
Rockafeller’s Restaurant
Sandi’s Sandies
Shady Goat Farm
Tasha’s Own
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
