Friends from The Creative Wedge debut their newest cheese spread, the sassy Habanero Pimento, just in time to add a little spice to your life. 

Mattawoman Creek Farms has begun harvesting their fall tomatoes and will be bringing slicing, cherry and grape tomatoes. They will also have okra, potatoes, peppers, eggplant, sugar dumpling squash, basil, sorrel and more. All organic and grown by them

The Orchid Station will be at Old Beach this week, their last market this season. They will bring lots of budded plants to last through the Fall. Call them if you have special needs.

A stunning new tea box from Over Achieving Tea is lined with all natural cedar straw and includes one travel pouch of OverAchieving Tea, one pack of organic, unprocessed vegan sugar and 15 drawstring, unbleached tea bags inside of a burlap draw string bag. All this is wrapped in a gloss white gift box with hemp string carefully tied around it. 

FOOD NEWS YOU CAN USE

Market forecast: the region will see partly cloudy skies with a 20 percent chance of precipitation and high of 82 on Saturday. The winds will be east at 10 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What do you call a fake noodle ??? … An im-pasta !!!

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

QUICK PICKLE RED ONIONS

Fermenting is one of the hottest culinary trends right now, but for folks in the south, we’ve been way ahead of the curve. Our collective repertoire of food and foodways is filled with all sorts of pickles, relishes and the like.

One of my favorite recipes if my Quick-Pickled Red Onions. These are great to add to any number of classic dishes, such as egg salad, tuna salad or potato salad. Also add these on top of deviled eggs, hot dogs, hamburgers or grilled salmon. Use them in all your Indian summer outing dishes.

Take 2 medium red onions and cut them into thin slices. Separate the slices into rings and place in a m and place in a quart-sized canning or other sealable jar.

In a medium saucepan add 1-1/2 cups apple cider vinegar, 1/2 cup white sugar, 3 tablespoons kosher salt and 8 peppercorns, cracked.

Stir to incorporate and bring to a boil over medium-high heat. Reduce the heat and cook for one minute. Immediately pour mixture into jar and over the onions, seal, and let sit at room temperature for 1 hour.

Refrigerate onions; they will keep up to 2 weeks.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

All Good Granola Bars

Buck & Bramble

Crunchy Carrot

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Lamia’s Crêpes 

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek Farms

Max The Knife Sharpening

New Earth Farm

Over Achieving Tea

Orchid Station

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor the Olive

Seafield Farm

Speedy’s Hot Sauce

Udder Chaos Farms

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Whole Body Health

Whole-ly Rollers

Vy’s Pies