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Archive for the 'News' Category
Dec. 19th 2014
Saturday, December 20, 2014
9 to noon
OH COME, ALL YE TASTEFUL
This Third Saturday December market is suitably bursting with a record 34 vendors.
We welcome newcomers Lavender House and Rockafeller’s Restaurant. Billi Parus, the herb aficionado of Lavender House, has been growing herbs in Virginia Beach since 1991. With about 150 varieties, you can bet she knows her stuff. Check out her herb blends, salts, vinegars, and jellies to spice up your favorite recipes.
Rockafeller’s, long a Rudee Inlet staple, will have a variety of sumptuous specialty desserts, including carrot cake, coconut cake, and Jamaican Rum cake.
Returning part-time bakers Beach Biscotti, Brownies Cookies & S’More, Just Cupcakes, and Sandi’s Sandies, plus regular favorites Vy’s Pies, Artisan’s Bakery, Beach Biscotti, and My Vegan Sweet Tooth, have your dessert choices stupendously satisfied.
Hashi Food Truck, The Stockpot, and Country Boys BBQ have hot food ready to eat. BBQ is available by the bun or by the pound, and baby back ribs either by serving or a whole rack. Fixin’s, too.
Edmonds Bison Farm is back, too, along with Full Quiver and The Creative Wedge, to cover your meat cravings.
For a locavore touch, take a look at our new long-sleeved T-shirts, in handsome charcoal gray for men, cheerful lime green for women. Sales of ball caps, market bags, thermal totes, and calendars directly support the market.
This holiday market is long on quality and variety. And long on those small-batch local products you can’t find anywhere else.
Come, ye tasteful ones.
RECIPE
MULLED VIRGINIA WINE
One of the treats of the season is mulled wine, easily prepared and served at gatherings of family and friends. Here’s how I do mine.
In a large stockpot over medium heat, add 2 cups water, 1/2 cup white sugar, 1/2 cup brown sugar, 1 orange, sliced, 1 lemon, sliced, 1 teaspoon ground cloves and 2 teaspoons ground cinnamon. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Add 1 bottle red wine, such as merlot, and heat an additional 5-10 minutes. Spoon into mugs and garnish with cinnamon sticks. Makes about 8 servings
VENDORS
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Beach Biscotti
Bergey’s Blossoms
Brownies, Cookies & S’more
Country Boy’s Barbeque
Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Edmonds Bison Farm
Fresh Batch Jams
Full Quiver Farm
Give. Treat. Love.
Hashi Food Truck
Heads Up Hydrogreens
Just Cupcakes
Lavender House
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Rockafeller’s Restaurant
Sandi’s Sandies
Shady Goat Farm
Speedy’s Hot Sauce
The Stockpot
Tasha’s Own Goats Milk Soap
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Nov. 20th 2014
We live in a bountiful area for food. So much is grown, raised, or fished here. So for the ultimate harvest celebration, why not try to make it as local as possible this year?
You’ll be feasting with deeper satisfaction, knowing the ripple effect (in our economy and sense of community) of sustaining local producers. Put your family in touch with where their food comes from.
This year, keep it as local as possible and give thanks to those who sustain us with their produce and pickings all year.
It’s a full market this week, with several returning part-time vendors. Look for Beach Biscotti, Hashi Food Truck, Just Cupcakes, and Sandi’s Sandies.
Our brand new long-sleeved T-shirts are here, in handsome charcoal gray for men, cheerful lime green for women. A lady’s size Small would be a great nightshirt for a little girl.
Also new: ball caps! Show your local spirit, in forest green with our embroidered Old Beach logo. Market bags in different styles, along with our bright 2015 calendars, make a fun locavore present.
RECIPE
OYSTERS WITH CREAMY HORSERADISH
A wonderful item to start off the holiday meal are Virginia oysters, and it just so happens that November is officially Virginia Oyster Month.
Serve a dozen freshly-shucked bivalves on the side with lemon wedges, drawn butter, cocktail and mignonette sauces, as well as my Creamy Horseradish Sauce.
The sauce mirrors the oyster’s richness and creaminess and adds just enough heat kick to make things interesting.
In a medium bowl, whisk together 1 cup sour cream, 1/4 cup prepared horseradish, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Chill until ready to serve. Yields about 1 cup.
From Chef Patrick Evans-Hylton
www.PatrickEvansHylton.com
VENDORS
Artisan’s Bakery & Café
Beach Biscotti
Bergey’s Blossoms
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Grace and Gratitude
Hashi Food Truck
Just Cupcakes
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pasta e Pani
Pelon’s Baja Grill
Sandi’s Sandies
Shady Goat Farm
Tasha’s Own Goats Milk Soap
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Nov. 14th 2014
TWO MARKETS IN NOVEMBER!
In addition to our regular Third Saturday market this week, our vendors will be back for a special Thanksgiving market November 22. They will be delivering pre-ordered goods as well as bringing a broad supply of the best of what’s around for your selection. Look for field-fresh produce, Virginia cheeses, baked goods, chicken, pork and eggs. Our delicious spreads, jams, and sauces make delightful hostess gifts as we enter the holiday season.
Cromwell Farm, and New Earth Farm return with produce, joining Grace and Gratitude and Mattawoman Creek Farm for a full offering of fall vegetables. You may surprised at what is growing. It may be cold but the fields are full of nutritious veggies.
We are happy to welcome back our old friends at Weeping Radish, who are happily returning with their signature sausages! And Terrapin is hosting the super pop-up soup makers, The Stockpot. Just the thing for a frosty morning.
SPECIAL EVEN T
Lorraine Eaton will be signing copies of her book, Tidewater Table, with The Creative Wedge. Stop by for a chance to talk about locavore favorites and newbies.
RECIPE
BAY SEASONED CORNBREAD CROUTONS
Looking for a delicious topping for soups or salads at the holiday table, or any time of the year? Try my Bay Seasoned Cornbread Croutons.
Ingredients
1 8-inch square pan day-old cornbread
3-4 tablespoons melted butter
1-2 teaspoons bay seasoning
Method
Preheat oven to 400F. Cut cornbread into 1/2-inch cubes and place on a baking sheet. Drizzle on melted butter and lightly toss to coat. Sprinkle on bay seasoning (or salt and pepper) and lightly toss to coat.
Bake for 10-15 minutes, or until cornbread crisps and turns golden. Turn cornbread halfway through baking. Remove from oven and allow to cool to room temperature before enjoying on soups, salads, and the like.
Yields 4-6 servings
Vendors
Artisan’s Bakery & Café
The Bakery at Riverside Farm
Beach Biscotti
Brownies, Cookies and S’more
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give. Treat. Love.
Grace and Gratitude
Heads Up Hydrogreens
Jubilee Seafood
Just Cupcakes
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pelon’s Baja Grill
Pennacock Peppers
Sandi’s Sandies
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin
Three Ships Coffee
Vy’s Pies
Weeping Radish
Whole-ly Rollers
Oct. 24th 2014
The Wicked 10K race from the Convention Center to the Oceanfront this Saturday takes over 19th Street.
With the street cleared for runners, both traffic and market vendors will be off-street. The race starts at 8:00 a.m. and will be quick. Many runners come in costume.
Maybe a few of our vendors, too, if the spirit moves them.
You can still drive to the grassy lot on 19th Street behind WRV, but enter from the north side via Cypress Street to the driveway on 20th Street and the usual lots along Cypress will also be open for you to use.
TIMELY NEWS
Have you seen the first ever Old Beach Farmers Market calendar?
It is perfect for veggie-lovers and market supporters everywhere. Stop by the Information table for a look.
The $10 cost supports the market and showcases the bright, buoyant illustrations from our student art winners, sure to bring a smile.
Remember, it’s only 52 days to Hanukah, 61 days to Christmas.
RECIPE
BAY SEASONED PEPITAS
A quick snack this time of year makes use of something you may normally discard: seeds from carved pumpkins.
We toss our seeds in Chesapeake Bay seasoning for a local flavor that is great for snacking out-of-hand, or adding as a topping to soups, salads, or grilled chicken and fish dishes.
Preheat the oven to 350F. Mix 1 cup raw pumpkin seeds, 1 tablespoon vegetable oil and seasoning together in a small bowl. Transfer the mixture to a rimmed baking sheet and bake for 30 to 40 minutes, or until golden brown, stirring occasionally and watching to make sure the seeds do not burn. Allow to cool before enjoying and store in an airtight container.
By Chef Patrick Evans-Hylton
www.PatrickEvansHylton.com
VENDORS
Artisan’s Bakery & Café
The Bakery at Riverside Farm
Beach Biscotti
The Creative Wedge
Croc’s 19th Street Bistro
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Heads Up Hydrogreens
Jubilee Seafood
Just Cupcakes
Mattawoman Creek Farms
My Vegan Sweet Tooth
Pelon’s Baja Grill
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Oct. 17th 2014
Saturday, October 18, 2014
9 to noon
They’re Back!
It’s always a pleasure to welcome back our part-time vendors. This week finds favorites Just Cupcakes and the renowned Brownie’s, Cookies and S’more in place. If you’ve missed The Bakery at Riverside Farm the last couple weeks, you’ll be glad to know they are back this week, too. For the best of local, try their pumpkin muffins made with Shady Goat Farm cheese and other seasonal breads.
Grace and Gratitude is abounding with their own delicately-carved pumpkins and large squashes, intricately incised with fall patterns, like leaves and vines. Long-lasting, they work well indoors or out for an imaginative seasonal touch.
Rodney Einhorn, luminous chef-owner of Terrapin, shared his Old Beach space for the last two markets with The Stockpot, a new pop-up restaurant serving just soups and biscuits. Surprises like that make coming to the market doubly pleasurable; we hope they’ll pop back soon.
Come on by and find your own surprises.
Vendors
The Bakery at Riverside Farm
Brownies, Cookies and S’More
The Creative Wedge
Croc’s 19th Street Bistro
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Just Cupcakes
Mattawoman Creek Farms
My Vegan Sweet Tooth
Pasta e Pani
Pelon’s Baja Grill
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Oct. 17th 2014
It’s always a pleasure to welcome back our part-time vendors. This week finds favorites Just Cupcakes and the renowned Brownie’s, Cookies and S’more in place.
If you’ve missed The Bakery at Riverside Farm the last couple weeks, you’ll be glad to know they are back this week, too. For the best of local, try their pumpkin muffins made with Shady Goat Farm cheese and other seasonal breads.
Grace and Gratitude is abounding with their own delicately-carved pumpkins and large squashes, intricately incised with fall patterns, like leaves and vines. Long-lasting, they work well indoors or out for an imaginative seasonal touch.
Rodney Einhorn, luminous chef-owner of Terrapin, shared his Old Beach space for the last two markets with The Stockpot, a new pop-up restaurant serving just soups and biscuits.
Surprises like that make coming to the market doubly pleasurable; we hope they’ll pop back soon.
Come on by and find your own surprises.
RECIPE:
Fall flavors abound in my Maple Morning Popcorn, originally from my book, “Popcorn.”
Enjoy it for a spooky treat at parties this Halloween.
Preheat oven to 300F. Line a baking sheet with foil or a silicone baking sheet and set aside.
Put 4 quarts freshly popped corn in a large, clean paper bag or washable muslin bag. In a small bowl, whisk together 1/3 cup butter, melted, 1-1/2 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Drizzle the butter mixture over the popcorn, fold over the top of the bag, and shake until the porn is coated and moist.
Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes. Transfer the popcorn to a large bowl, sprinkle 2 tablespoons sugar over the popcorn, and toss to coat.
Yields 4 quarts.
By Chef Patrick Evans-Hylton
www.PatrickEvansHylton.com
VENDORS
The Bakery at Riverside Farm
Brownies, Cookies and S’More
The Creative Wedge
Croc’s 19th Street Bistro
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Just Cupcakes
Mattawoman Creek Farms
My Vegan Sweet Tooth
Pasta e Pani
Pelon’s Baja Grill
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Oct. 2nd 2014
Congratulations to Three Ships Coffee, the Virginian Pilot Taste Test winner last week!
One judge, Alison Palmer, described it this way: “Wonderful flavors, like tasting wine. But the best part was the passion and knowledge that the owners shared.”
And that, dear friends, is a succinct reminder of the value of the shopping experience at a farmers market.
Old Beach Farmers Market abounds with vendors who are passionate and knowledgeable. Their focus and integrity make the products they sell just a cut above the rest.
We welcome Just Cupcakes back this week, just in time to have with your coffee.
Come see for yourself how good local tastes.
NOTE: This week, we must strictly adhere to the 9 a.m. opening for sales. Please help us keep our fall hours fair for everyone.
RECIPE:
COUNTRY HAM WITH RED-EYE GRAVY
This recipe is from my book, Dishing Up Virginia:
Red-eye gravy is a southern classic, traditionally served with the piece of pan-fried ham used to create the drippings that form the basis for the recipe. It may be served over such staples as grits as well. Any gravy left on the plate is traditionally sopped up with biscuits. The rather unusual name supposedly comes from a nontraditional gravy ingredient — coffee. When the oils from the ham and the coffee combine, the grease floats on top, forming a ring that resembles a reddish- hued human eye.
Melt 1 tablespoon butter in a medium skillet over medium heat. Add 1 large ¼-inch slice country ham, with 1/4 inch fat left on. Fry on both sides until slightly browned, 1 to 2 minutes per side.
Transfer the ham to a serving plate and add 1/2 cup strong-brewed black coffee to the skillet. Bring to a boil, stirring and scraping any brown bits from the bottom of the skillet.
Remove the skillet from the heat and stir in 1 teaspoon brown sugar until melted. The gravy will be thin. Pour the gravy over the ham slice and serve immediately with biscuits to sop.
Yields 1-2 servings.
From Chef Patrick Evans-Hylton
www.PatrickEvansHylton.com
VENDORS
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
The Creative Wedge
Croc’s 19th Street Bistro
Fresh Batch Jams
Fruitive
Full Quiver Farm
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Just Cupcakes
Mattawoman Creek Farms
My Vegan Sweet Tooth
Pasta e Pani
Pennacock Peppers
Shady Goat Farm
Tasha’s Own Goats Milk Soap
Terrapin
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Sep. 26th 2014
PLEASE NOTE: WE OPEN AT 9:00
Our regular fall hours continue this Saturday and through the end of October, opening an hour later: 9:00 to Noon.
Bison is back! Edmonds is coming!
After a long absence, we are salivating with delight to welcome Don Edmonds back, bringing his pasture-raised bison and pork from Lancaster, Virginia, on the Northern Neck. Bison is lean, flavorful, and healthy. You don’t have to be a Paleo fan to love it. It is even lower in fat, calories, and cholesterol than chicken.
Look for bison filet, rib eye steak, NY strip, flank, ground, course ground (for chili), summer sausage, and their signature bison/bacon combo. Also find their pork products you’ve loved, including several varieties of brats and dogs, chops, tenderloin, bacon, shoulder and butt.
Part-time vendor Catherine Klein of Beach Biscotti is back as well this week, with her distinctive treats made with careful and loving preparation.
We welcome Let’s Open Doors, a non-profit group whose goal is to promote better accessibility to businesses for the disabled and elderly.
Come on by.
Vendors
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Beach Biscotti
The Creative Wedge
Croc’s 19th Street Bistro
Edmond’s Bison Farm
Fresh Batch Jams
Fruitive
Full Quiver Farm
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Tasha’s Own Goats Milk Soap
Terrapin
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Sep. 19th 2014
We feel so bad when our wonderful shoppers come at 8:00 or 8:30, before the market is open.
Our regular fall hours continue this Saturday and through the end of October, opening an hour later: 9:00 to Noon.
RESTAURANT ROW REDUX
We love our five Old Beach Farmers Market restaurants, who continue to delight us with their signature preparations and perhaps a few innovative surprises.
Croc’s, Fruitive, Pasta e Pani, Pelon’s Baja Grill, and Terrapin are our stalwart heroes, coming each Saturday to tempt you.
Honey? Guacamole? Gnocchi? Kale chips? Mozzarella?
The freshness and authenticity of ingredients, purchased eye-to-eye from the folks who make it, keep us coming back for more.
And our rolling restaurant, Hashi Food Truck, will be there, too!
See you Saturday.
SPECIAL EVENT
Musician Bethany Heijermans will be at the Market from 10 a.m. -noon.
RECIPE
EASY CARAMEL SAUCE
Impress guests with miniature trifles for dessert, topped with a decadent caramel sauce.
Start with a favorite sweet treat that you pick up at Old Beach Farmers Market – brownies, cookies, or even a slice or two of pie – and chop into bite-sized pieces.
In a canning jar, start with a layer of your chopped sweet, and add a scoop of vanilla ice cream; repeat and top with a drizzle of caramel sauce.
Here’s how to make my Easy Caramel Sauce:
Create a double boiler by placing a pot of water on the stove top and bringing to a boil. Place a metal bowl or another pot atop, making sure it sits securely, but does not touch the boiling water in the first pot.
Add one 14-ounce can of condensed milk. Reduce heat to medium-low and cover. Simmer for about 2 hours, stirring occasionally, until milk thickens and turns a golden color.
Remove from heat, add 1/4 stick butter and a pinch of sea salt and whisk until mixture is smooth. Cool about a half-hour before use. Sauce can be refrigerated – gently warm before use.
Yields about 1-1/2 cups
From Chef Patrick Evans-Hylton
www.PatrickEvansHylton.com
VENDORS
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
The Creative Wedge
Croc’s 19th Street Bistro
Fresh Batch Jams
Fruitive
Full Quiver Farm
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Sep. 12th 2014
Our regular fall hours continue this Saturday, opening an hour later: 9:00 to Noon. A little extra sleep, but still lots of reasons to come to the market.
BAKERS RISING
It’s the ultimate comfort food. In the oven, it’s the best smell in the world. Dense, grainy, soft, and flaky – is there anything better than freshly baked bread?
Our bakers come each week with a heavenly assortment of creations to tempt your palate.
Each baker has a distinctive style. Come see what Artisan’s Bakery, Pasta e Pani, Whole-ly Rollers, Beach Biscotti, and My Vegan Sweet Tooth have this week. (Ever-popular Terrapin and The Bakery at Riverside Farm return on Sept. 20.)
You won’t be disappointed. How can flour and water combine in so many different ways? It’s pure alchemy.
Top your selection with some jam from local fruit, a salsa or pepper relish, or some cheese. Get a pie from Vy’s Pies, and life is good.
See you Saturday!
RECIPE
When is a seafood taco not a seafood taco? When it’s a bruschetta. Or panzanella salad. Or tucked in some bread and grilled for a panini or in two tortillas for a quesadilla.
I’ve got a great sauce for fish tacos – but its also good on those other items when grilled tofu or shredded chicken or pork is substituted instead.
My Creamy Chile Sauce adds sass; it is sour cream based, which provides a cooling effect on the other components, as well as a richness in taste and texture, and an enriching quality.
Click here for the recipe:
http://fishcooking.about.com/od/saucesforfishandseafood/r/Creamy-Chile-Sauce-Adds-Sass-to-Fried-Seafood-Tacos.htm
– Chef Patrick Evans-Hylton
author of Dishing Up Virginia
Sep. 4th 2014
Our fall hours begin this Saturday, opening an hour later: 9:00 to Noon. But the wide variety of offerings continues with many delights.
PLANTS AND SPROUTS
Heads Up Hydrogreens and Grace and Gratitude will have microgreens and sprouts. Taste a sample and just imagine how their fresh, nutty flavor would spruce up a salad. Both will also have late-summer veggies and herbs.
And G&G will have seedlings to start your fall garden: collards, kale, arugula, bok choy, and lettuces. These grow well in a pot or in the ground, providing a double treat of culinary use and ornamental interest.
Cukes, string and wax beans, tomatoes, squashes, peppers, potatoes, onions, melons, herbs and other summer delights are still producing at Mattawoman. Come get your fill.
See you Saturday.
SPECIAL EVENT
The 4th annual Farm to Fork is Sunday, September 21! Buy Fresh Buy Local Hampton Roads lays out a family-friendly afternoon of local food tastings from top area chefs, local beer and wine, live music, and great camaraderie.
Several Old Beach regulars are part of the fun. At Hampton Roads Agricultural Research and Extension Center (AREC), 1444 Diamond Springs Road, Virginia Beach.
For tickets and information, see www.buylocalhamptonroads.org.
RECIPE:
TUNA & TOMATO BRUSCHETTA
Summer is not over yet. Two seasonal things that come to my mind are tomatoes – there is still some to be had – and grilling outdoors.
Another thing I think of is how to make sure I’m not spending all my time at the grill or in the kitchen so that I can enjoy time with my guests.
For a great appetizer or heavy hors d’oeuvres is my Tuna & Tomato Bruschetta.
This is quick and easy – and would be great to have garnished with some of the microgreens from Heads Up Hydrogreens and Grace and Gratitude.
Click here for the Tuna & Tomato Bruschetta recipe:
http://fishcooking.about.com/od/rawfish/r/Tuna-amp-Tomato-Bruschetta.htm
– Chef Patrick Evans-Hylton
author of Dishing Up Virginia
Aug. 27th 2014
Summer is drawing to a close, but weekly markets will continue! Throughout September and October, Old Beach vendors will be on hand from 9 to noon each Saturday. Third Saturday markets will resume in November and continue through May.
Thanks to your patronage, our farmers have been able to plant more varieties and extend the season. Meats, eggs, cheese, flowers, plants, and prepared foods have been selling well. Our vendors enthusiastically want to continue.
What you buy at a farmers market extends economic benefits throughout our community. And now, with the demand you’ve created, the market will stay weekly for two more months. Thanks, y’all.
Part-time favorites return this week: The Orchid Station, Beach Biscotti, and Sandi’s Sandies. Connie Weis, the genius behind Brownies, Cookies & S’more, will be on hand with a sweet surprise: the launch of her new cookbook! Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever promises to be “the last brownie recipes you will ever need.” Can she really be revealing her secrets? Come by for a signed copy.
A bursting market for a holiday weekend. How can we make your Labor Day less laborious?
Special Events
Check out our new OBFM calendars! Using the best of our 2014-2015 Student Art winners, each month features a super-colorful, market-themed selection. Come by the Information tent and take a look. All proceeds benefit Old Beach.
Our friends at AskHRGreen will be back, along with K-9 New Life Rescue. Virginia Beach Master Gardeners return. What’s bugging you? Can you stump them?
Vendors
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Beach Biscotti
Bergey’s Blossoms
Brownies, Cookies & S’more
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
The Orchid Station
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Sandi’s Sandies
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Aug. 27th 2014
Check out our new OBFM calendars! Using the best of our 2014-2015 Student Art winners, each month features a super-colorful, market-themed selection. Come by the Information tent and take a look. All proceeds benefit Old Beach.
Aug. 22nd 2014
Forget everything you think you know about tomatoes when you come to Old Beach Farmers Market this Saturday. Instead, be open to a glorious variety of delicious, distinctive tomatoes in a staggering array of colors, shapes, sizes and flavors. Most are heirlooms – wonderful old cultivars that were regional favorites before industrialized agriculture supplanted them with hybrids bred for uniform appearance and extended shelf life. Lost in the process were the juicy goodness and the wonderfully eccentric names – Eva Purple Ball, Mortgage Lifter, Georgia Streak, Charlie’s Green, Cherokee Purple, Yellow Pear, Matt’s Wild Cherry.
Tap the expertise of mother/daughter duo Carolyn and Kayleigh Felderman, who grow more than 52 varieties of heirloom tomatoes at their Norfolk home. Our other tomato experts – John Cromwell, Rick and Janice Felker, John Wilson and Laura Bergey – have their own favorites and plenty of knowledge to share.
Look for beautiful flowers, melons, cucumbers, squash, peppers, okra and lots of other summer delights at OBFM.
Special Events
Lynnhaven River Now will give away free trees on Saturday. Sign up now for October delivery for native plants not readily available in garden centers and nurseries. Lynnhaven River Now volunteers are also accepting applications for their popular Pearl Homes initiative. Sign up and get the coveted Pearl Homes flag to display in your yard.
Need a new hobby? The Sit and Stitch ladies and the Yarn Club are promoting their upcoming projects and classes as well as yarns grown, spun and dyed in Virginia.
Recipe
Parmesan Tomatoes
One way to enjoy the bounty of tomatoes is to top with the complimentary flavors of parmesan cheese and basil and broil until the cheese is golden brown and the fruit is soft and warm throughout. You can make these even more delicious by spooning on top some crabmeat sautéed in a bit of butter or topping with a few grilled shrimp.
Turn oven on to broil. Take three large tomatoes, wash, cut in half, and remove seeds with a grapefruit spoon. Place on a foil-lined cookie sheet and drizzle with olive oil. Place a few inches under the broiler for 4-5 minutes then remove.
While the tomatoes are heating, in a medium bowl add 3/4 cups bread crumbs, 1/4 cup finely grated Parmesan cheese (grate your own; Parmesan cheese from a can has fillers which prevent the cheese from binding), 1 finely chopped garlic clove, 6 basil leaves finely chopped, sea salt, and freshly ground black pepper. Stir to incorporate.
Sprinkle on top of tomatoes when out of the oven and place back under the broiler for 2-3 minutes, watching them to make sure the tops turn brown, but do not burn. Remove from oven, drizzle a little more olive oil on top, and serve while warm. Yields 4-6 servings.
Recipe from Patrick Evans-Hylton
www.PatrickEvansHylton.com
Author of Dishing Up Virginia
www.tiny.cc/BuyDishingUpVirginia.com
Vendors
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Bergey’s Blossoms
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Aug. 15th 2014
August 16, 2014 Maket
Come early to Old Beach Farmers Market this week for a late summer abundance of food for the body and soul.
From our vendors, look for cucumbers, summer squash, green beans and butter beans. There will be an abundance of heirloom tomatoes and Mattawoman Creek is bringing Charentais, a butterscotch-flavored melon. This is the last week for Cromwell’s corn.
SPECIAL EVENT: ART CONTEST
The OBFM Student Art Contest Awards Ceremony gets under way at 10:00 am. This year’s students attend Meredith’s Art Studio inside the Virginia Beach School of the Arts and are guided by their teacher Meredith McKee.
The young artists range in age from 8 to 13 years old. Their beautiful market-themed art will be showcased on our 2015 OBFM Calendar which will be available for purchase in the Market Information Tent.
Please join us for the Awards Ceremony on Saturday, where the student art will be displayed and the Winners announced. OBFM Calendars make wonderful Hostess Gifts and Holiday Presents, and 100% of the proceeds help pay the costs of running the Market.
MORE SPECIAL EVENTS
Special visitors this week include some handsome lifeguards and fashion photographer George Kartis who’ll sign Sons of Summer, the Virginia Beach Lifesaving Service’s 2015 calendar.
K-9 New Life, a non-profit that gives unwanted dogs a second chance, is bringing several adoptable dogs. Even if you can’t take home a new pet, feel free to leave a donation.
MORE OBFM TO LOVE
Good news for loyal OBFM customers.
At your request, we’ll be open every Saturday in September and October from 9 a.m. until noon. These early fall months are a time of garden glory when hot weather crops like tomatoes and cucumbers are eager to jump into the salad bowl with cool-season lettuces and greens.
RECIPE:
TOMATO-SWEET ONION FRITATTA
Taking advantage of the abundance of tomatoes in the summer, my Tomato-Sweet Onion Fritatta marries the seasonal fruit with the flavors of sweet onion, bright thyme, and nutty parmesan cheese.
Preheat broiler. Seed and dice one large tomato and set aside. Dice one small sweet onion, like Vidalia, and set aside. Grate 3-4 ounces of parmesan cheese and set aside.
In a large bowl, whisk 6 large eggs, 2 tablespoons heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon chopped fresh thyme. Set aside.
Place a 9-1/2-inch-diameter ovenproof skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Stir until butter is melted and mixture is hot, about a minute. Add onion, increase heat to medium-high, and sauté until onion softens and begins to turn translucent, about 2 minutes. Add tomato and stir about a minute until tomato begins to soften. Add bacon, if desired.
Pour the egg mixture over the onions/tomatoes and cook until eggs begin to set, about 2 minutes. Sprinkle top with cheese and reduce heat to medium-low. Cook until egg mixture is almost set, but still loose, about an additional 2 minutes, then transfer to oven, setting directly under the broiler.
Broil the frittata until the egg mixture is set and begins turning golden on top, about 5 minutes. Remove from oven, and allow to sit 2-4 minutes. Loosen frittata from skillet with a spatula, slide onto a cutting board, allow to sit an additional minute, and cut into wedges or squares. Garnish with a sprinkling of fresh thyme.
Yields 6-8 entrée servings or 12-16 hors d’oeuvres.
From Chef Patrick Evans-Hylton
(www.PatrickEvansHylton.com)
Author of Dishing Up Virginia
(www.tiny.cc/BuyDishingUpVirginia)
VENDORS
Artisan’s Bakery and Café
Beach Biscotti
Bergey’s Blossoms
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farms
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goat Milk Soap
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Aug. 8th 2014
Not a Friend of Old Beach Farmers Market? This Saturday is a great day to invest in our grass roots effort for as little as $25 a year.
Need an incentive? We’re having a drawing for a bounteous bag of food and gift certificates donated by our wonderful vendors. The occasion is National Farmers Market Week and the drawing is open to all OBFM members.
Mary Paul Callis, a tireless OBFM volunteer, will be on Croc’s 19th Street driveway to accept checks, cash and credit cards. She’ll even deliver the bag to the winner.
Your donations help insure our continued success by covering the shortfall between vendor fees and expenses for insurance, fees, permits and printing.
Thank you for your patronage and support. We couldn’t do it without you.
From your OBFM Board of Directors,
Duff Kliewer, Laura Habr, Denny Wance, Ann Wright, Jo Ann Hofheimer, Patrick Evans-Hylton, Gerrie West, Cappy Sinclair, Jeremy Maloney
CORN UPDATE
After 3 inches of rain last Friday, the Cromwells had a mess of trouble trying to cut corn just before the market. We hated to disappoint you. They routinely only harvest within 12 hours of our opening to ensure that it will be the very best quality possible.
“That’s the point of a farmers market, isn’t it?” John Cromwell says. But the corn is beautiful right now, and with a break in the rain should be available this Saturday. Come early; quantities may be limited.
Brownies, Cookies & S’more returns with their signature treats!
See you Saturday.
RECIPE:
A PERFECT PANZANELLA SALAD
From-the-farm vegetables and freshly baked bread come together in my delightful Perfect Panzanella Salad that is quick and easy, and wonderful during hot summer months.
Here’s how to make it:
Cut two large tomatoes into wedges, slice one small-to-medium cucumber, slice a small red onion, and chop a medium-to-large yellow bell pepper and red bell pepper and add to a large bowl. Cut a medium-to-large loaf of bread into 1-inch cubes to equal about 5 or 6 cups and set aside. Tear 12 basil leaves into medium-sized pieces and set said.
In a medium bowl, combine 1/2 cup extra-virgin olive oil, 2 tablespoons red wine vinegar and 1 tablespoon dijon mustard and whisk to incorporate. Pour over vegetables and toss. Add bread and toss, then add basil and toss. Sprinkle 1 teaspoon sea salt and 1 teaspoon freshly-ground black pepper over top and serve.
This salad can be served also with a grilled and chilled piece of tuna atop. Yields 4-6 servings.
VENDORS
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Bergey’s Blossoms
Brownies, Cookies and S’more
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Jul. 31st 2014
Let us count the ways. In verdant Pungo, the stalks grow tall and lush. But this is the last week for Cromwell’s trailer full of dewy stalks. The variety is Celestial, a big, long-eared white corn that will send you to the stars. Come get your share! This week, butterbeans are here to add for sublimely fresh succotash.
Tomatoes of every size and description are featured at Cromwell, Mattawoman Creek, Grace and Gratitude, and New Earth Farm. This is the real deal. Come see.
Beach Biscotti is back. Virginia Beach Master Gardeners return for their popular “Ask the Plant Doctor” table, ready for your questions and stories, and Ask HRGreen will be there.
See you Saturday to welcome August.
VENDORS
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Beach Biscotti
Bergey’s Blossoms
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Jul. 25th 2014
TOMATO TIME
We dream of them all winter, yearn for them all spring, cherish them in the summer and turn wistful as they wane in the fall. Now is prime time for tomatoes.
And you can do so much with them! Sauce ‘em or stuff ‘em; salsa or slice ‘em. Sprinkle a few cherry tomatoes in with green beans or eggplant. Our farmers are bringing many types and colors and varieties. Take your pick. Try something new. You know you can’t get tomatoes like this at the chain grocery store.
This short, sweet season defines summer joy. Indulge and celebrate.
Special Event
Our friends from Lynnhaven River Now will be on hand. Join your neighbors and sign up to be a Pearl Home. You, too, can protect our watershed. And they make it easy.
Recipe:
Tomato Gazpacho
An abundance of farm fresh veggies makes this a perfect time of the year to make gazpacho.
And many folks may be surprised to know this delightful chilled soup – wonderful in the summertime – has strong Virginia roots.
In fact, an early recipe called “Gaspacha-Spanish” appeared in Mary Randolph’s The Virginia Housewife cookbook in 1824; she may have heard about the dish from her sister who lived in Spain.
Take one halved and seeded cucumber, one halved and cored/seeded red bell pepper, one halved and cored/seeded yellow bell pepper, one large tomato, and one small sweet onion and roughly chop. Along with 2-3 cloves of garlic and one small bunch flat leaf parsley with stems trimmed, add to a food processor and pulse until vegetables are chopped coarse; do not chop too fine or puree.
Add chopped vegetables to a large bowl with 3 cups tomato juice, 1/4 cup red wine vinegar, 1/4 cup extra virgin olive oil, 1/2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper. Mix well, cover and refrigerate at least three hours before serving. Just before serving, drizzle on the juice of one lemon and garnish with additional finely chopped flat leaf parsley.
Ladle into bowls and garnish with Bay Seasoned Cornbread Crouton (email me at PatrickEvansHylton@gmail.com for the recipe). Yields 4-6 servings.
From Chef Patrick Evans-Hylton
(www.PatrickEvansHylton.com)
Author of “Dishing Up Virginia”
(www.tiny.cc/BuyDishingUpVirginia)
VENDORS
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Bergey’s Blossoms
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Jul. 17th 2014
You haven’t been to the market in a while. It’s not part of your Saturday routine. But it could be. Come see what your neighbors are excited about.
You try to come a couple times a summer. And you like what you find but it’s not exactly a habit.
You come when The Orchid Station is here. And then find a few other things to buy.
You just come for cheese and bread. You like the selection and supporting local vendors.
You come for the organic produce. You value the quality and freshness, and want to be good stewards of the earth.
You come for fresh-off-the-farm corn, beets, and berries. You know how good fresh tastes.
You come for gluten-free and hydroponics. You rely on our local producers.
You come to get a boost with deliciously prepared foods. Yum.
You come every week and love it. You know how much fun it is to shop at Old Beach! Bravo! Bravissimo!
This market’s for YOU ALL.
SPECIAL EVENT
Virginia Beach Master Gardeners are back to help with any gardening questions. Get your green advice face-to-face from a reliable local source.
A big welcome to The Yarn Club, bringing hand-dyed Virginia yarns to sell, along with demonstrations and knitting help. As they say, it’s all about ewe at the market this Saturday.
RECIPE: CORN SALSA
Use fresh corn from the market to make a refreshing salsa that is great to enjoy on its own as something to dig into with a few tortilla chips, or as a topping on tacos, grilled chicken, or grilled seafood. My Corn Salsa is also awesome topping a fried oyster po boy sandwich.
Start by boiling two fresh ears of corn in a pot of salted water over medium-high heat for about 3 minutes, or until corn is tender. Drain the corn and cut off kernels, adding them to a medium-sized mixing bowl.
To that bowl add one chopped red bell pepper, one seeded and minced jalapeno pepper, one small chopped red onion, a half bunch of chopped fresh cilantro, 1/2 teaspoon crushed red pepper and 1 tablespoon fresh lime juice and 1 tablespoon extra virgin olive oil.
Toss to coat and season to taste with sea salt and freshly ground black pepper. Cover and chill until ready to serve. This make about 3 servings.
If you’d like to add in a cup or two of prepared black beans and/or a peeled, pitted and diced fresh avocado, it only makes a good thing even better.
From Chef Patrick Evans-Hylton
www.PatrickEvansHylton.com
Author of Dishing Up Virginia
www.tiny.cc/BuyDishingUpVirginia
VENDORS
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Beach Biscotti
Bergey’s Blossoms
Brownies, Cookies and S’more
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
Jul. 9th 2014
Too hot to cook? Time for a picnic on the beach? Or maybe you just want those just-picked flavors? Our vendors have you covered this week.
Lettuce, squash, tomatoes. Cukes, beans, and onions. Peppers and corn. Eggplant, beets, and potatoes. Add some fruit: we have blueberries and blackberries, peaches and melons. Crumble in some cheese: mozzarella, chevres, cheddars and jacks. Throw in some chicken or sausage or crab.
It’s July. We’ve got the corner on fresh and local. You can’t go wrong.
Special event
K9 New Life, a non-profit dog rescue service, will be bringing two adoptable dogs to the market. If you are considering a pet, this could be a good opportunity.
From Chef Patrick Evans-Hylton
www.PatrickEvansHylton.com
Author of Dishing Up Virginia
www.tiny.cc/BuyDishingUpVirginia
VENDORS
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Bergey’s Blossoms
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farm
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goats Milk Soap
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
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