10/05/17 1:05 PM

What a Saturday morning!  Plan to hang around – not just for a full complement of curated vendors at Old Beach Farmers Market but also for a juried art show and live music by Joe McMurray.

Bring a cooler to store your meat and produce purchases while you enjoy the art show and other activities. A beach chair wouldn’t be a bad idea either. With so much going on, it could be a long day and a seat would be welcome.


Lynnhaven River Now celebrates its 15th anniversary with “The Art of Saving the River Festival” opening at 10 a.m. in the 18th Street Parklet between Cypress and Mediterranean. More than 40 artists are participating. Art demonstrations and children’s activities are part of the family-friendly fun. Bluegrass music starts at 11 a.m. and is part of the ViBe District’s Fringe Fest, sponsored by the Virginia Arts Festival.


If you forgot to make Sunday brunch reservations for Mom, shop OBFM for breakfast pastries, bacon, sausage, eggs, rolls and jam. Add cold-brewed coffee and a fresh bouquet for a winning breakfast in bed.


Vegetables are getting more interesting by the week. Purple sprouting broccoli is ready to pick along with Swiss chard and bok choy. We’re in primo salad season with spinach, lettuce, beets and bunching onions, and more.



I love eggs; they are delicious, pack tons of protein, and extremely versatile. A favorite way of mine to enjoy eggs is in a frittata – a dish thats one part omelet and one part crustless quiche.

Just like an omelet or quiche, you can add a variety of fillings, from cheese to meats to vegetables. Grab some extra veggies this Saturday at OBFM to make a fabulous frittata for Mother’s Day. We guarantee brownie points.

Here’s how I make my Farmers Market Frittata:

Get a variety of fresh vegetables, trim, peel and wash as necessary, and cut into bite-sized pieces; you need a little more than a cup. In a medium-sized skillet, add 2 teaspoons olive oil and, over medium heat, add and saute vegetables until they are fork-tender, between 3-5 minutes. Remove with a slotted spoon and place on a paper towel-lined platter to drain and cool.

In a medium bowl, add 4 eggs, 1/4 cup milk and a dash of dried herbs, salt, and freshly ground black pepper. Whisk the mixture and add the saute vegetables. You can also add 1/4 cup shredded cheese, if you like.

In a medium-sized skillet, add 2 teaspoons olive oil and, over medium heat, add the egg mixture. Cook the egg mixture until eggs are almost set, between 8-10 minutes.

Remove the skillet from the heat and cover. Let the dish set until the eggs are completely set, with no visible liquid, between 5-10 minutes. Turn the skillet out onto a large plate and cut into wedges. Optional: top with salsa, tomato sauce or pesto. Garnish with fresh herbs like basil, oregano, or thyme. Serves 4-8.

Recipe from Chef Patrick Evans-Hylton

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The Bakery at

Riverside Farm

Brentwood Farm

Build Your Food

The Butter Brothers

The Chilly Mermaid

Food Truck

The Creative Wedge

Croc’s 19th

Street Bistro

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess

Tea Room

It Started With A Fig


Creek Farms

Max The Knife

Micro Greens

Virginia Beach

My Vegan

Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers


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