18/01/18 9:13 AM

Despite all of the snow, Mattawoman Creek Farms‘ organic veggies keep on growing, so come out on Saturday and stock up.

My Vegan Sweet Tooth will be adding to their savory selection and selling cups of hot chick-un noodle soup in addition to their line-up of sweets. Also, check out the My Vegan Diner lunch pop up on Jan. 27 from 10 a.m. until 1 p.m. at their storefront, 3916 Virginia Beach Blvd. featuring chick-un-burgers and fries.

This weekend, look for a new flavor of engird bites from SunnySnacks Organics. AB& J (Almond Butter & Jelly) BubbyBalls are about the same size as a cake pop, but much more nutritious, including being organic, non-GMO, vegan, whole food/plant based, no preservatives, gluten free, dairy free, and more. The cost is $9 for eight one-ounce sized balls.


  • Double your pleasure, double your fun: come out to our the January OBFM where we’ll be joined in the Croc’s parking lot with our friends from the Old Beach Arts and Green markets.
  • Stick around after the markets for more ViBe-alicious fun. Other events in the area include the Tidewater RV Show at the Virginia Beach Convention Center and Military Family Day is at MOCA.
  • Crunchy Carrot, one of our newest vendors, offers their cold-pressed juice and other goodies Tuesday through Saturday from 10 a.m. until 6 p.m. at Bishopsgate Department Store, 3259 Virginia Beach Blvd. As always, check the market newsletter to find out when Crunchy Carrot and other vendors will be at OBFM.

Mark your calendar: the next market will be Saturday, Feb. 17


Why are collards never lonely … Because they come in bunches!


What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com



Let’s warm up to the coldest time of the year with a Virginia-ized version of Irish coffee.

Our Agrr-ish Coffee is named for the strong historic connections between Virginia and the Caribbean – especially trade in molasses and rum, and the pervasiveness of pirates in Virginia waters in the 17th and 18th century.


Here we use a local rum from Chesapeake Bay Distillery – one of our ViBe District neighbors – in our java and top with rum-infused whipped cream. There are several great coffeehouses in our corner of the Beach too, including OBFM vendor Three Ships Coffee.

First make the whipped cream: chill a medium metal bowl and metal whisk a few hours before making the whipped cream. In the bowl pour 1 cup heavy whipped cream along with 1/3 cup confectioners sugar and 2 teaspoons rum. Whisk vigorously until soft peaks form, about 5 minutes. Cover and refrigerate until ready for use; use soon.

Next make the coffee: in a glass coffee mug, add 1 heaping teaspoon of brown sugar and pour in 2 ounces of Virginia rum (or a Virginia whiskey) and stir. Fill the mug with coffee and top with whipped cream and a sprinkle of freshly ground nutmeg and serve.

Recipe from Chef Patrick Evans-Hylton

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Brentwood Farm

The Creative Wedge

Croc’s 19th Street Bistro

Full Quiver Farm

It Started with a Fig

Lamia’s Crepes

Give. Treat. Love.

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

Speedy’s Hot Sauce

SunnySnacks Organics

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