BEAN THERE, EATEN THAT

06/07/18 10:13 AM

It’s tomato season! That means tomato sandwiches, bruschetta, and panzanella with your favorite sourdough from The Bakery at Riverside Farm. Cucumbers, grilled zucchini, eggplant, corn: all the best market produce tastes even better when paired with sourdough. Elizabeth Eats will be selling brownie bites, berry bites, vanilla cake bites, coffee bites, strawberry chocolate fudge, pecan cashew butter, chocolate hazelnut 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. Flour Child Bakery will be at the market with favorites like jumbo cinnamon rolls, a variety of scones, chewy-soft cookies, and  deep-dish pies including key lime, cherry, strawberry rhubarb, salted caramel apple, and more. Whole pies can be ordered in advance by calling the bakery. As always, everything’s made from scratch.Jubillee Seafood has started making a delicious crab dip that pairs perfectly with crackers from The Bakery at Riverside Farm. Rod’s Crab Dip is crafted from local crabmeat and Rod’s secret recipe. Other items at the market include fresh-caught tuna, scallops, fresh-picked local crabmeat, hard crabs, and littleneck clams and seaside oysters from the Eastern Shore. Fresh, local catfish filets will also make an appearance. Mattawoman Creek Farms has been busy this week digging potatoes and onions, and harvesting lots of tomatoes. Janice and Rick will be bringing their all-organic slicing tomatoes, red and yellow cherry tomatoes, yellow skin and flesh potatoes, purplette onions, cucumbers, Asian long beans, lettuce, kale, cabbage, beets and turnipsMy Vegan Sweet Tooth will be at OBFM with their award-winning cinnamon rolls, from-scratch Chick-Un Burgers and raw cookie dough in a jar which is easy to snack on while you are walking around the market.SunnySnacks Organics is excited to launch a new product this Saturday: Peanut Butter and Jelly Hummus. It is completely organic, vegan, and non-GMO, and with no refined sugar.  It’s a fruity, peanut-buttery dream come true;  great on toast or a sandwich, or can be used as a dip with fruit, pretzels, or graham crackers. They will have it available on Saturday to sample and purchase.FOOD FOR THOUGHTWhy are potatoes so argumentative ??? … Because they can’t see eye-to-eye !!!STEAKHOUSE GREEN BEANSGreen beans have long been one of my favorite vegetables, and I like them just about any way you can prepare them. But one of my favorite ways is with a bold seasoning on them; the beans can stand up to stronger flavors, and this preparation makes them perfect to serve alongside heartier grilled foods, such as steak and burgers. Use this recipe with the Asian long beans found in market this week from Mattawoman Creek Farms.Steam one pound of trimmed green beans until crisp-tender. Add to a medium bowl and drizzle 2 tablespoons of melted butter then toss. Sprinkle on 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon chili powder, 1/4 teaspoon crushed red pepper, 1/8 teaspoon garlic powder and 1/8 teaspoon onion powder and toss to coat. Serve immediately. Yields 4 servings.Recipe from Chef Patrick Evans-HyltonSubscribe free to Patrick’s Virginia Eats + Drinks Magazinewww.VirginiaEatsAndDrinksMagazine.comVENDORSThe Bakery at Riverside FarmBuck & BrambleChilly MermaidThe Creative WedgeCroc’s 19th Street BistroCromwell’s ProduceCrunchy CarrotDoughminion DonutsFlour Child BakeryFrom Rome with LoveFull Quiver FarmGive. Treat. Love.Grace & GratitudeThe Green CatIron Goddess Tea RoomIt Started with a FigJoysicles Gourmet PopsJR’s Microgreens of V.B.Jubilee SeafoodMattawoman Creek FarmsMy Vegan Sweet ToothNancy’s NativesThe Neighborhood HarvestNew Earth FarmPelon’s Baja GrillSavor the OliveSpeedy’s Sauce Co.SunnySnacks OrganicsThree Ships CoffeeUdder Chaos FarmVy’s PiesWhole Body HealthWhole-ly RollersZinnia Girls

Comments are closed.