HUMMUS, WITH A TWIST

17/01/19 7:57 PM

Elizabeth Eats will be selling berry bites, vanilla cake bites, brownie bites, vanilla protein squares, strawberry chocolate fudge, pecan cashew butter, chocolate chip cookie 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. 

Mattawoman Creek Farms will have lots of their organic veggies, including Italian cauliflower, broccoli, carrots, spinach, turnips, tatsoi, bok choy, sweet potatoes, kohlrabi, escarole, napa cabbage, kale, collards, arugula and potatoes.

SunnySnacks is back from hiatus and will be joining us at the market on Saturday. Come sample anything you haven’t yet tried, there are yummy options for every New Year’s Resolution diet including Whole30, paleo, keto, and gluten free.

Zinnia Girls will be at the market with heart-shaped pussy willow wreaths for Valentines and other arrangements with pussy willows.

FOOD NEWS YOU CAN USE

It’s a new year and a new you; start 2019 off right by eating fresh and local by supporting the vendors at OBFM.

Mark your calendars: the next Old Beach Farmers Market takes place Feb. 16. 

 

FOOD FOR THOUGHT

What did one snowman say to the other ??? … Say, do you smell carrots ???

RECIPE
CARROT HUMMUS

Make a delicious hummus with garbanzo beans and a surprise ingredient: carrots. It’s great to serve with tortilla chips or crudite as a snack or at a party – like maybe a Super Bowl party – or to use as a spread on a sandwich or in a wrap. Look for carrots this week at OBFM from our friends at Mattawoman Creek Farms. Here’s how I make my Carrot Hummus:

Take 10-12 trimmed and washed carrots and rough chop; add to a saucepan and cover with water. Cover and boil for 8-10 minutes until just tender; drain and bring to room temperature.

Add carrots to a food processor with 1 15-ounce can of chickpeas, drained, 1/4 cup smooth peanut butter, 2 tablespoons lemon juice, 2 garlic cloves, 1/2 teaspoon ground cumin, and 1/4 teaspoon coarse salt. Process until mixture is smooth; transfer to a bowl and stir in 1 tablespoon chopped cilantro and 1 tablespoon chopped parsley. Cover and chill at least one hour before using.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Crunchy Carrot

Elizabeth Eats

From Rome with Love

Full Quiver Farm

It Started with a Fig

Maha Kombucha Company

Mattawoman Creek Farms

Red Mushroom Brewing Company

Speedy’s Hot Sauce

SunnySnacks Organics

Whole Body Health

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