FALL PIES, OH MY

06/10/17 2:15 PM

At the market this weekend Flour Child Bakery will have a new addition to their pie menu… Vanilla Bean Honey Pie by the slice as well as whole 9-inch pies… and free sample. Look other fall favorites including Pumpkin, Maple Bourbon Pecan, Sweet Potato, and Salted Caramel Apple Pies.

My Vegan Sweet Tooth will have Chicken Burgers as a regular at the market.

NOTABLE

The second annual Hampton Roads VegFest takes place today at Chesapeake City Park in Chesapeake from 11 a.m. until 5 p.m. on Sunday, Oct. 8. In addition to lots of restaurant and other vendors, OBFM fave My Vegan Sweet Tooth will host a pie-eating contest where 15 contestants go fork-to-fork in scarfing down an entire (every crumb counts) vegan peanut butter-chocolate mousse pie for top honors and prizes. More information at www.HamptonRoadsVegFest.com

FOOD FOR THOUGHT

How do fish always know what they weigh? … Because they take their scale with them everywhere they go!

TELL US!

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

RECIPE

ROASTED PUMPKIN SEEDS

 

Don’t throw away those pumpkin seeds – use them like you do a nut (or sunflower seed) for snacking out of hand or in recipes, from baked goods to granola. You can also use them to top soups and salads, and, if you change up the seasoning to sugar, on desserts.  Here’s how to make them:

 

Preheat the oven to 325F. Mix the 1 cup raw pumpkin seeds with 1 tablespoon canola oil and 1 teaspoon sea salt in a small bowl. Transfer the mixture to a rimmed baking sheet and bake for 25-35 minutes, or until golden brown, stirring every 5-7 minutes and watching to make sure the seeds do not burn. Allow to cool before eating. Yields 1 cup.

You can also use my homemade Pumpkin Spice mix on the seeds; it was featured in a previous newsletter or you can email me for the recipe at PatrickEvansHylton@gmail.com

Recipe from Chef Patrick Evans-Hylton

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VENDORS

Beach Biscotti

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

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

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill – No Show

Pendulum Fine Meats

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

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