GET ‘EM WHILE YOU CAN
THIS WEEK AT THE MARKET
It’s prime time for salads with tender lettuces before their season ends abruptly when the weather gets consistently hot. Look for radishes, turnips and asparagus. Collards and kale are still available but not for long. Jubilee Seafood returns as does Edmonds Farm (bison) and Max the Knife.
A FINE TIME TO PLANT
Beautifully grown bedding plants are a great investment in summer-long pleasure. Connect with your inner farmer when you carry backyard tomatoes, cucumbers and herbs to the family table.
Now is a fine time to plant but not for long so buy now and get your purchases in the ground. Grace and Gratitude, Mattawoman Farms, New Earth Farm and Veg Out have outstanding bedding plants and uncommon varieties. Be adventurous and grow something you’ve never tried before.
GET TO KNOW NEW EARTH
New Earth Farm has a fresh burst of youthful energy while staying true to the vision of founder John Wilson, known to many as a guru of healthy soil and sustainable farming. The new owners are Kevin Jamison, Eric Cardon, Marian and Paul Schultz.
Kevin and Marion are longtime acolytes who worked for years with “Farmer John”. Kevin has put a new twist on farm-to-table restaurants – he operates Commune in the Beach’s ViBe district and opens Commune in Norfolk’s Neon district this weekend.
If you haven’t already, introduce yourself to Marian and Paul who sell New Earth produce at OBFM. It’s reassuring to know who’s growing your food – sustainably and without chemicals.
RECIPE
QUICK PICKLE RADISHES
I admit it, I’m in love … in love with radishes. I eat them raw with a little salt sprinkled on them, or with a smear of peanut butter. I chop them for salads and salsa, I cut them and add on bread with some good butter and I toss them in some olive oil and roast them in the oven.
Another way I enjoy radishes is made into a quick pickle. Use these on top of grilled fish, in beef or fish tacos, on top of green or potato salads, on a relish plate, on burgers and hot dogs, and just about any other way you’d use pickled cucumbers. Here’s how I make them:
Take 12 radishes, trimmed and washed, and slice into rounds as thinly as possible with a food processor, sharp chef’s knife, or mandoline, Pack the slices into a pint-sized canning jar and sprinkle on top 1 teaspoon red pepper flakes, 1/2 teaspoon whole black peppercorns and add 2 or 3 peeled garlic cloves.
In a small saucepan over medium heat, add 3/4 cups white vinegar, 3/4 cups water, 3 tablespoons sugar and 2 teaspoons salt, stir, and bring the mixture to a boil. Once at a boil, pour the liquid over the radishes.
Allow the liquid to cool then cover and refrigerate to chill until ready to use. Keep refrigerated for up to 2 weeks.
Recipe from Chef Patrick Evans-Hylton
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VENDORS
Bergey’s Blossoms
Brentwood Farm
The Bakery at Riverside Farm
The Butter Brothers
The Chilly Mermaid Food Truck
The Creative Wedge
Croc’s 19th Street Bistro
Edmonds Farm
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
Jubilee Seafood
Lamia’s Crepes
Mattawoman Creek Farms
Max The Knife
Micro Greens Virginia Beach
My Vegan Sweet Tooth
New Earth Farm
Pelon’s Baja Grille
Pennacook Peppers
Speedy’s Hot Sauce
Three Ships Coffee
Udder Chaos Farms
Veg Out Gardens
Whole-ly Rollers
Zinnia Girls