COOL AS A CUCUMBER

28/07/17 10:44 AM

Here’s some news you can use from our vendors:

The Bakery At Riverside Farm returns with her wonderful sourdough bread, available in a number of varieties. with sourdough varieties. Muffins and scones are back on the menu. And a tip from Louise: “There is nothing better than a tomato sandwich on sourdough, panzanella salad with kalamata olive sourdough, or cucumber and peanut butter on whole grain.”

Brrr … The Chilly Mermaid Gelato Truck serves up some refreshing flavors, including chocolate, vanilla, coffee and strawberry gelato, as well as blood orange, lemon and cantaloupe (from Cromwell Farm’s melons) sorbet.

Look sharp! Max The Knife is here to sharpen blades for all your culinary needs.

Speedy’s Hot Sauce showcases Jimmy’s new bloody mary mix, made with tomato, lemon and lime juices and his signature Speedy’s #44 hot sauce. The first batch just bottled on Wednesday.

Figs are ready, says Lori! Stop by It Started With A Fig for Fig and Figgin-Apple jams.

At New Earth Farm look for Armenian cucumbers, slicing cucumbers, okra, kale, chard, onions, celeriac, pasture raised eggs and more.

FOOD FOR THOUGHT

What vegetables do sailors fear? … Leeks!!!

RECIPE
COOL AS A CUCUMBER SALAD

One of my favorite summertime vegetables (ok, technically it is fruit) is the cucumber. They don’t say “cool as a cucumber” for nothing; these garden delights are refreshing as the thermometer rises.

This salad is a quick-and-easy fix for light suppers; prepare it as a start to a meal, or serve a larger portion with steamed and chilled shrimp atop.

In a medium saucepan over medium heat, add 1 cup white vinegar, 3/4 cup water, 3/4 cup sugar, a dash of salt, a dash of freshly ground black pepper, a dash of cayenne pepper and a dash of dried dill. Stir and heat until sugar is dissolved, about 5-7 minutes.

In a medium bowl, add three large cucumbers which have been thinly sliced lengthwise, and one small white (preferably sweet, like Vidalia) onion that is thinly sliced in rings. Pour hot vinegar mixture over cucumbers and onions and allow to cool. Refrigerate to chill, about an hour and spoon onto plate to serve. Garnish with chopped flat leaf parsley.

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
Bergey’s Blossoms
The Butter Brothers
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Dave and Dee’s Homegrown Mushrooms
Elizabeth Eats
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
Jubilee Seafood
Lamia’s Crepes
Mattawoman Creek Farms
Micro Greens Virginia Beach
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
The Orchid Station
Pelon’s Baja Grill
Pendulum Fine Meats
The Prissy Pickle
Tasha’s Own
Three Ships Coffee
Udder Chaos Farms
Vy’s Pies
Whole-ly Rollers
Zinnia Girls

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