One day isn’t enough to celebrate Old Beach Farmers Market (OBFM) 10th anniversary; we are going to make the flavor last all season long with fun events and a renewed focus on our friends.
It’s our friends that make us Coastal Virginia’s premier source for local food; stop by the Information Tent and learn how you can help. We need volunteer and contributor friends in our effort to take OBFM from Good to Great.
PLAN NOW FOR SUMMER
Mattawoman Creek Farms’ All 4 Seasons and Spring CSA programs are sold out, but now is the time to plan for summer.
Sign up now for the Summer CSA (Community Supported Agriculture) program where you pay a seasonal fee in exchange for receiving fresh, local produce as it is harvested. CSA subscribers pick up their portion of the harvest at one of several pickup points, including OBFM.
The Summer CSA runs for 15 weeks, beginning in mid-May. For more information about the program, including subscription sizes, prices, crops and more, visit Mattawoman Creek Farms at this weekend’s market or online at www.MattawomanCreekFarms.com
HARBINGERS OF SPRING
You can bet spring is near with Hashi Food Truck and fresh flowers returning to the market. Look for them this weekend, and also take a moment to welcome our new vendor, Micro Greens Virginia Beach.
SEARED SCALLOPS OVER DRESSED MICROGREENS
This is a quick and easy recipe that can go from pan-to-plate in less than half an hour.
In a large saute pan over high heat, add 2 teaspoons unsalted butter and 2 teaspoons olive oil. Pat dry and season 8 large scallops with salt and pepper on each side; carefully add to the pan with space in between each so they will sear and not steam. Cook for about 1-1/2 minutes on one side, turn, and cook an additional 1-1/2 minutes on the other side. Remove to a paper towel-lined plate.
In a medium bowl add 3 tablespoons extra virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1/2 teaspoon oregano, 1/2 teaspoon minced garlic, 1/4 teaspoon fresh ground black pepper and a pinch of salt. Whisk together and add a 1 cup packed microgreens (from our new vendor, Micro Greens Virginia Beach) and toss to coat.
Place dressed microgreens on a platter and arrange scallops on top. Yields 2 servings.
From Chef Patrick Evans-Hylton
Publisher, Virginia Eats + Drinks Magazine
Subscribe free: www.VaEatsAndDrinksMag.com
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