27/09/19 8:47 AM

Did you know our friends at Crunchy Carrot have started a sister company, Crunch Hydration? They offer sparking herbal water with adaptogenic herbs and nootropics and they will have all their new flavors at the market on Saturday. 

Empowered Plant Cakes  will have new fall flavors such as Pumpkin Cheesecake and White Chocolate Lime. All cakes are 100 percent gluten free, dairy free, and vegan. They will have slices available for sale for $6 or folks can place orders for full cakes.

At Mattawoman Creek Farms, it is the first week of fall harvests for their organic Green Beans, Lettuce, Arugula, Kale, and Radishes! They will be bringing these veggies and their organic Cherry, Grape and Slicing Tomatoes, Basil, Potatoes, Eggplant, Sugar Dumpling Squash, Okra, Tatsoi, and more.

Seafield Farm will have our traditional salad mix as we’ll as our fall mix, turnips, radishes, carrots, fresh herbs, Swiss chard, tomatoes, squash and lots more!


Market forecast: the region will see scattered thunderstorms with a 30 percent chance of precipitation and high of 86 on Saturday. The winds will be east-northeast at 8 mph. Source: 


How do you fix a broken gourd ??? … With a pumpkin patch !!!


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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

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine


Beach Bees

Buck & Bramble

Cromwell’s Produce

Crunchy Carrot

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm


Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha

Mattawoman Creek Farms

Max The Knife Sharpening

New Earth Farm

Over Achieving Tea

Pelon’s Baja Grill

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor The Olive

Seafield Farm

Speedy’s Hot Sauce

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Udder Chaos

Whole Body Health

Whole-ly Rollers

Posted by OBFM | in Old Beach Farmer’s Market | Comments Off on IT’S ALL GREEK (SALAD) TO ME