Veg out! Cromwell’s Produce will have collards, tuscan and curly kale, cabbage, sweet potatoes, rutabagas, red and gold beets, and Brussels sprouts.

Elizabeth Eats will be selling berry bites, vanilla cake bites, brownie bites, vanilla protein squares, strawberry chocolate fudge, pumpkin spice nut butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten free, refined sugar free, dairy free, and organic.

Get sharp! Max the Knife will be having a holiday special of $5 per knife sharpened.

Mattawoman Creek Farms’ winter season has begun and they will be bringing lots of their organic veggies, including lettuce, broccoli, kale, escarole, arugula, bok choy, turnips, collards, Vitamin Green, sweet potatoes, sweet peppers, hot peppers, potatoes, mizuna and sorrel.

New Earth Farm will have hakurei turnips, spinac, bok choy, broccoli raab, scallions, carrots, beets, mustard greens, Asian greens-tatsoi, Chinese cabbage, and watermelon radish.

North Star, Three Ships Coffee Roasters’ limited edition holiday coffee, is available. It is a modern take on a holiday coffee singling Three Ships’ beautiful single farmer, micro-lot in Huehuetenango Guatemala:, Finca El Limonar. Stop by and get a free cup with purchase of a bag.

Veg Out is bringing their certified organic greens and herbs. Be sure to ask about their weekly CSA, Veg Out’s Veg Box.

FOOD NEWS YOU CAN USE

In addition to our holiday market this Saturday, OBFM is also hosting a toy drive for our friends, The Noblemen, as well as a coat, socks, gloves, hats, toiletry drive for our friends at Stand Up for Kids.

OBFM wishes all of you and yours happiness and joy during the holidays and the whole new year through.

Mark your calendars: the next Old Beach Farmers Market takes place Jan. 19. 

FOOD FOR THOUGHT

Why does Santa pass crabs by on Christmas ??? … Because they are shell-fish !!!

RECIPE
CITRON ET CAVIAR SPREAD

My Citron et Caviar is  delightful and elegant dip and spread wonderful during the holidays, especially at New Year’s Eve soirees. 

A creamy blend of Greek yogurt and goat cheese provides a subtle base for the brightness of fresh lemon juice, and the pop of lemon zest. Chopped scallions (available this week at New Earth Farm) bring a bit of sharpness as well as color to the party. Here’s how I made it:

In a food processor, add 1 cup of Greek yogurt, 1 crumbled goat cheese log, 2 tablespoons extra virgin olive oil, 3 tablespoons chopped chives or green onion tops, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and salt and pepper to taste. Process until smooth, transfer to a bowl, cover, and refrigerate until ready to use. You can make this the morning of a party. Just before service, top the spread with a generous amount of caviar.

There are many ways to enjoy this dish: serve generously spread on blinis, as a dip with whole grain crackers, as a filling for tea sandwiches, or folded into an omelet.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love

The Green Cat

It Started with a Fig

JR’s Microgreens of VB

Maha Kombucha

Mattawoman Creek Farms

Max the Knife

My Vegan Sweet Tooth

The Neighborhood Harvest

Red Mushroom Brewing Company

Sandi’s Sandies

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Garden

Whole Body Health

Whole-ly Rollers