IT’S ALL GREEK (SALAD) TO ME
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!
FOOD NEWS YOU CAN USE
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: www.WTKR.com
FOOD FOR THOUGHT
How do you fix a broken gourd ??? … With a pumpkin patch !!!
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RECIPE
SQUASH + ZUCCHINI GREEK SALAD
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
www.VirginiaEatsAndDrinksMagazine.com
VENDORS
Beach Bees
Buck & Bramble
Cromwell’s Produce
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
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