Jubilee Seafood returns to OBFM with big fresh shrimp and a special on Rod’s Crab Dip – two for $20. Other items to look for include fresh crab meat from Frog Island, Barco, N.C.; fresh tuna from the North Carolina Coast, dry scallops, littleneck clams from the Eastern Shore, Plantation Oysters from the Eastern Shore, and fresh North Carolina Shrimp.

Mattawoman Creek Farms will have a huge selection of their organic veggies including collards, baby bok choy, turnips, black radishes, French breakfast radishes, lettuce, grape tomatoes, cherry tomatoes, slicing tomatoes, green tomatoes, arugula, kale, sweet Italian peppers, green beans, okra, potatoes, and Napa cabbage.

This is SunnySnacks’ last market until the third Saturday in November, so stock up! Everything freezes well! They are now offering gift cards, too.

FOOD NEWS YOU CAN USE

Yes – we still have weekly markets! Come out and enjoy the bounty of autumn from our vendors through the end of October. OBFM will switch to monthly markets during winter starting in November. 

Market forecast: the region will be mostly sunny with a 10 percent chance of precipitation and high of 69 on Saturday. The winds will be south-southwest at 4 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

Why did the pumpkin cross the road ??? Because it fell off the truck !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE
CRAZY GOOD CARAMELIZED ONIONS

Caramelized onions are a great flavor booster for a wide assortment of dishes any time of the year, but their golden brown hue and rich, complex taste seem to pair perfectly with autumn. Top a grilled sausage with them, garnish grilled pork, add to a grilled cheese sandwich, spoon in a bowl of Brunswick Stew, or make a dip by incorporating in with sour cream. Here’s how I make them.

Peel and finely slice 2 large white or yellow onions. In a large saute pan over medium heat, add 1 tablespoon olive oil  and heat. Add the sliced onions and a dash of salt and cook, stirring occasionally with a non-metal spoon. For 8-10 minutes. Onions should soften, become translucent, and begin to brown; do not burn. 

Reduce heat to low , add 4 tablespoons white wine, and cook another 8-10 minutes, stirring occasionally. Onions should be soft and browned and wine should be absorbed. Add another dash of salt and pepper. Serve hot, room temperature, or cold. 

If you’d like my Great Pumpkin Goat Cheese Dip with Caramelized Onions recipe email me at PatrickEvansHylton@gmail.com with “Great Pumpkin Dip Recipe” as the subject.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bee’s 
Buck & Bramble
Crunchy Carrot

Dee’s Peanut Butter
Empowered Plant Cakes 
From Rome with Love
Full Quiver Farm
Give.Treat.Love 
Grace and Gratitude
Honest Pastures
It Started with a Fig 
Jrs Microgreens

Jubilee Seafood
Maha Kombucha 
Mattawoman Creek Farms 
Max The Knife 
New Earth Farm
Over Achieving Tea

Pelon’s
Pilgrim Bread 
Prosperity Kitchen 
Red Mushroom Brewing
Savor The Olive 
Seafield Farm 
Speedy’s Hot Sauce

SunnySnacks Organics
The Butter Brothers 
The Creative Wedge 
Three Ships Coffee
Whole-ly Rollers

Vy’s Pies