Pumpkin bread and pumpkin muffins pop up at The Bakery At Riverside, along with apple-cinnamon twist bread and other tasty treats.

A variety of healthy snacks from Elizabeth Eats returns to the market this weekend and select dates through the autumn.

Flour Child Bakery brings the flavor of fall with them this week with caramel apple, pecan, and pumpkin pies – and more, all made from scratch. Pre-order baked goods, including their incredible cinnamon rolls, by calling them.

Grab the fresh stuff at Jubilee Seafood;  littleneck clams, Plantation oysters, fresh-picked crabmeat, dry-packed sea scallops, Carolina shrimp, hard crabs and more will make an appearance; pre-order to make sure you get just what your tastebuds want.

This week, New Earth Farm will have sweet and hot peppers, ancho chilis, komatusna (a leafy Japanese spinach), chard, arugula, salad mix, eggs, eggplant, fresh herbs, squash, zucchini, and cucumbers.

NOTABLE

OBFM is going to the dogs, and you and your best friend is invited.

Join us this weekend as we celebrate our four-legged buddies with a costume contest with prizes, treats, and more things to make everyone howl with delight.

Look for Rainbow Animal Rescue, saving animals one at a time, for information about their services, and stop by The Creative Wedge, Give.Treat.Love and Joysicles Gourmet Popsicles for treats.

FOOD FOR THOUGHT

What did the tomato say to the celery? … Hey! Quit stalking me!

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
SQUASH + ZUCCHINI GREEK SALAD

I love squash and zucchini, and I also love classic Greek flavors like feta cheese, fresh-squeezed lemon, and a good olive oil. I combine the two with this quick-and-easy salad that makes the most of these late summer harvest vegetables. You can craft this salad as an appetizer, as a side dish, or make it an entree by addition steamed and chilled shrimp or a poached and chilled fish, such as salmon, on top. It’s also great with a crab cake as a crown. Here’s how I make it.

Take one small yellow squash and one small zucchini, both washed and trimmed, cut into small cubes, and add to a medium-sized bowl. Add a cup of crumbled feta cheese, three tablespoons extra virgin olive oil, a tablespoon of fresh oregano, a tablespoon of fresh time, about one tablespoon of fresh lemon juice and the zest of a half lemon, and coarse salt and freshly ground black pepper.

Toss, cover, and refrigerate at least one hour before serving. Yields about four generous side portions or two entree portions.

Recipe from Chef Patrick Evans-Hylton

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VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

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

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls