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Look for tasty treats from Elizabeth Eats including Turmeric Almond Milk, Chocolate Cashew Milk, Vanilla Cake Bites, Coffee Bites, Mint Chocolate Bites, Strawberry Chocolate Fudge, Savory Nut and Seed Bread, Triple Nut Butter and Ketchup.

Flour Child Bakery celebrates autumn with flavors that includes caramel apple, pecan and pumpkin – all made from scratch. Pre-order to reserve pies and the always-popular cinnamon rolls.

Full Quiver Farm has just finished a fresh batch of broiler chicken. They’ll have chicken breasts, wing packs, tenders, and whole broilers. Grassfed beef is also available, along with a special on Hamburger. See us at the booth!

As they have been doing for the past 10 years, Mattawoman Creek Farms will be at the market on Saturday and will be bringing their organic veggies, including radishes, sorrel, potatoes, onions, asparagus beans, eggplant, spaghetti squash, butternut squash and acorn squash.

Look for a large selection of budded plants that should last through the fall from The Orchid Station. Give them a call if you want to order specific varieties or colors.

Speedy’s Hot Sauce will be at the market with their signature sauces and new bloody mary mix. And when you finish at the market, wander over to Jimmy’s new storefront – Speedy’s Sauce Shop – at 1612 Virginia Beach Blvd. He not only sells his own items, but products from other folks too.


Hungry at the market? Did you know Full Quiver Farm now has two booths.

The new booth is “The Farmer’s Grill” featuring great breakfast treats like Sausage Pops, Breakfast Sliders, and Sausage Sandwiches with grilled Vidalia onions and peppers. Grab a napkin and dig in.




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



With Olive Oil Drizzle, Pumpkin Spice and Fresh Thyme


Some of my favorite flavors of fall are the sweet and earthy tastes that come from winter squash and similar vegetables. Who doesn’t love a wonderful pumpkin soufflé, butternut squash soup or roasted acorn squash this time of year?


Roasting acorn squash is quite easy – and rewarding. Start with a small- or medium-sized squash, and using a large chef’s knife, carefully cut it in half from top to bottom. The squash may rock back-and-forth a bit, so make sure it’s steady.


With a large, sturdy spoon, scrape out the seeds and stringy parts around them. Then cut each portion in half again from top to bottom to have four equally sized pieces.


Preheat the oven to 400F. Drizzle some olive oil on a rimmed baking sheet and swirl it around to coat; place the squash pieces on the baking sheet skin sides down. Drizzle with a bit more olive oil, sprinkle with a teaspoon of coarse salt and roast in the oven 35-45 minutes, checking for doneness by piercing the skin side of one quarter with the tines of a fork – it should easily go in.


Dot the quarters with a teaspoon each of unsalted butter, sprinkle on some pumpkin pie spice (email me if you’d like a homemade recipe with “pumpkin pie spice” in the subject line at, and add some fresh thyme and freshly-ground black pepper. Serve immediately. Yields 2 servings.

Recipe from Chef Patrick Evans-Hylton

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Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

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

Joysicles Gourmet Popsicles

Jubilee Seafood

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Orchid Station

New Earth Farm

Pelon’s Baja Grill

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

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