The calendar still says winter, but we are thinking ahead to summer.
We’ll see you this Saturday at Old Beach Farmers Market, but even as we are planning our gatherings here and now, we are planning something very special come Memorial Day Weekend.
It’s then, at the unofficial start of summer, that we launch a season-long jubilant celebration of our 10th Anniversary with special events galore; mark your calendar now for Saturday, May 28. And get in on the fun early and help with the planning by talking to our marketing director, Tracey Sanford. You’ll find her at the Information Tent. If you have teenagers who need volunteer hours, Tracey will find a spot for them.
But back to this weekend’s market: cool season vegetables are at their peak and loaded with vitamins. Buy enough fresh arugula to make pesto and napa cabbage for cole slaw, stir fries or to roast. Covington sweet potatoes, kohlrabi, Swiss chard and baby carrots all make great sides for bison, chicken and pork. Get jam for your yeast rolls or sourdough bread. Find biscotti and pastries to enjoy with cold brew coffee. It’s all there for you.
And don’t forget to bring your dull knives as Max the Knife joins us to put an edge on your blades while you shop.
I love kohlrabi, a delicious cultivar of cabbage, prized not only for it’s tasty bulb, but for the stem and leaves, too. When roasted, the bulb has a lovely understated sweetness. For a quick and tasty side dish, roast kohlrabi, toss in butter and lemon, and coat with crushed red pepper and finely grated parmesan cheese. Here’s how to make it:
Preheat your oven to 375F. Take two medium-to-large bulbs of kohlrabi and trim away stems. Completely peel the vegetable down to the tender, white flesh and cut into wedges. Place the cut kohlrabi on an aluminum foil-lined baking sheet, drizzle with 2 teaspoons olive oil, and toss to coat completely. Sprinkle with sea salt and roast about 30 minutes, or until the kohlrabi wedges are fork-tender and slightly browned.
Place in a bowl and add 2-3 tablespoons butter and toss until butter melts and coats the vegetable. Sprinkle on 1/2 teaspoon crushed red pepper flakes and 2-3 tablespoons finely grated parmesan cheese; toss to coat, squeeze on some fresh lemon juice and serve. Makes approximately 4 servings.
Recipe from Chef Patrick Evans-Hylton
Publisher of the locally grown publication, Virginia Eats + Drinks Magazine
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Croc’s 19th Street Bistro
The Farm Life
Full Quiver Farm
Give, Treat, Love
It Started With A Fig
Mattawoman Creek Farms
Max The Knife
My Vegan Sweet Tooth
Pelon’s Baja Grill
Speedy’s Hot Sauce
Three Ships Coffee