Every Saturday

22/09/16 9:27 PM

We’re here each Saturday in September and October for three abundant hours. It’s confusing in autumn, as we transition to shorter days. Our Third Saturday schedule doesn’t start until the cold weather comes in November, with a return to weekly markets in the Spring. While farms are producing and chefs are steadily at it, we’re here for you every Saturday.

First call for fall produce, last call for summer produce! Super sweet watermelon continues at New Earth Farm, along with lots of peppers and tomatoes. Mattawoman Creek Farm has Italian globe eggplant and the last of their large organic onions. Fall brings a fresh crop of tender arugula at both farms. Look for Sugar Dumpling squash, new radish bouquets, and purple potatoes at Mattawoman. New Earth is bringing tall broom corn stalks to enhance your seasonal decorating plans.

Grace and Gratitude is loaded with greens! First call for Swiss chard, kale, mustard, and bok choy. It’s time for their popular pumpkin etching classes, beginning Oct. 2. Find a handout at their table or just sign up. They offer four opportunities for a class on a selected Sunday at their urban farm in Norfolk.

Virginia Beach Master Gardeners know about Fall gardening. Like a knowledgeable friend, they can help you sort through your dirt and plant issues.

Hilltop Family YMCA will also be on hand. Check out what they are offering. Good for the mind and the body.

Reminder: our fall and winter hours are 9:00 to noon

RECIPE

BOK CHOY SALAD

One of my favorite seasonal greens is bok choy, and good news is that Grace and Gratitude has it this weekend at OBFM. One delicious way to enjoy it is in a simple salad, such as this one:

Chop one head of bok choy, one green apple, one red apple, five green onions and add to a large bowl. With a vegetable peeler, shred one small carrot and add to the bowl. In a medium bowl, add 1/4 cup olive oil, 2-3 tablespoons rice wine vinegar, a teaspoon of Chinese mustard and a teaspoon of soy sauce then whisk to combine. Add to salad and toss to coat; top the salad with toasted, chopped peanuts.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Terrapin

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

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