Hashi Food Truck! Ross Riddle, after 17-plus years in some of the best restaurants in Hampton Roads, has a new take on breakfast:  local ingredients with an Asian twist. His creative breakfast/lunch dishes, served up fresh from his food truck, are easy to eat, easy to love, Asian-style comfort food with veggies, eggs and meats from nearby farms. And try the homemade peach soda, too. Hashi is getting raves from fans. Come see what it’s all about.

Some of our favorite part-time vendors return this week. Brownies, Cookies and S’more will have a wide selection of Connie’s heavenly chunks of goodness. Beach Biscotti is back with those crunchy, flavorful Italian-style treats in unusual flavors. And The Orchid Station returns with their signature gorgeous, long-lasting blooms.

Four more reasons to come to the market this Saturday. See you there.

 SPECIAL EVENT

 AskHRgreen.org, a program of the Hampton Roads Planning District Commission, returns to promote and support the many opportunities for environmental stewardship. If you would like a pet waste station on your block, just ask.

RECIPE

COOLING CUCUMBER SALAD

 Perfect as a side dish for many entrees or to top barbecue or po boy sandwiches, my Cooling Cucumber Salad is quick, easy and delicious.

Slice 2 pounds cucumbers 1/8-inch thick and also thinly slice 1 large sweet onion, such as Vidalia. Place in a bowl, add 3 tablespoons kosher salt, and toss to coat. Let sit about 30 minutes, then transfer the cucumbers and onions to a large colander set over a bowl or in the sink and allow to drain for 1 hour. Pat dry; do not rinse.

Combine 1 cup white vinegar, 1/2 cup water and 3/4 cup sugar in a medium saucepan and bring to a rapid boil over medium-high heat. Reduce the heat to medium-low and add the cucumbers and onions. Cover the saucepan and simmer for about 5 minutes.

Remove the saucepan from the heat and transfer the pickles, onions and liquid to a large bowl. Add 2 tablespoons chopped fresh dill and stir. Cool to room temperature, then cover and refrigerate at least 1 day before using.

From Chef Patrick Evans-Hylton

http://www.PatrickEvansHylton.com)

Author of Dishing Up Virginia

http://www.tiny.cc/BuyDishingUpVirginia)

PARTICIPATING VENDORS

Artisan’s Bakery and Café

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

Big Kahuna’s Smokin’ Grill

Brownies, Cookies & S’Mores

The Creative Wedge

Croc’s 19^th Street Bistro

Cromwell’s Produce

Fresh Batch Jams

Fruitive

Full Quiver Farm

Give Treat Love

Grace and Gratitude

Hashi Food Truck

Heads Up Hydrogreens

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

New Earth Farm

The Orchid Station

Pasta e Pani

Pelon’s Baja Grill

Pennacock Peppers

Shady Goat Farm

Speedy’s Hot Sauce

Tasha’s Own Goats Milk Soap

Terrapin Restaurant

Three Ships Coffee

Vy’s Pies

Whole-ly Rollers

Zinnia Girls