04/05/18 6:05 AM

Flour Child Bakery will be bringing favorites like their jumbo cinnamon rolls, flavorful scones, chewy-soft cookies, and deep-dish pies, including first-of-the-season Strawberry Rhubarb. Whole pies can be ordered in advance by calling the bakery.

Full Quiver Farm’s chicken is back in stock; don’t miss out, pre-order ahead of time. They will have a variety of beef, chicken and pork, along with their all natural, non-GMO, pasture raised eggs. The Farmers Grill will be in full swing offering sausage pops, breakfast sliders and sausage sandwiches, so bring your appetite.

Mattawoman Creek Farms will have plenty of their organic veggies plus their organic vegetable and herb plants. They will have extra large supplies of spinach, lettuce (four varieties), carrots, baby bok choy, tatsoi and bunching onions, plus good amounts of kale, beets, mizuna, arugula and maybe some Napa cabbage.

Look sharp! Max the Knife Sharpening is at OBFM this week.

My Vegan Sweet Tooth will have all of their amazing sweets along with breakfast sandwiches and Chick-Un Burgers.

Its cold brew season! Three Ships Coffee will be set up with hot and cold brew cups this weekend along with fresh roasted beans.

Veg Out Gardens brings certified organic tomato plants ready for your garden this week; who is ready for some BLTs?


We’re back! OBFM starts weekly markets this Saturday and through the summer and fall season. We’ll see you there!


Stop by the Buy Fresh Buy Local Hampton Roads table to find out about the great eats and drinks in the region. BFFL joins us as the public service organization this week.

Linger after the market for the Atlantic Coast Kite Festival this weekend on the beach between 16th and 18th Streets. There will also be a kite-building workshop on the Boardwalk at 17th Street. Visit BeachStreetUSA.com for more information.


What’s the coolest vegetable on the block … a rad-ish !!!


What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com



I love to roast beets to bring out their natural sweetness. Roast a half-dozen or so to add to salads or sandwiches, put on a tray with other vegetables and a creamy yogurt dip for a healthy snack, or fold into an egg white omelet with fresh herbs. Here’s how to roast them:

Preheat oven to 425F. Line a baking sheet with aluminum foil. Trim the stem and root area off a half dozen medium-sized beets (perhaps from Mattawoman Creek Farms) and wash well under cold running water. With a pairing knife, peel beets then slice them into quarter-inch slices and place in a medium bowl. Drizzle with olive oil and toss to coat. Lay beets out on a single layer on the baking sheet and sprinkle with salt and pepper. Place in oven for 10-15 minutes; slices should be fork tender. Eat warm or bring to room temperature and chill.

Recipe from Chef Patrick Evans-Hylton

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Brentwood Farm

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Crunchy Carrot

Doughminion Donuts

Flour Child Bakery

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Lamia’s Crepes

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

The Prissy Pickle Company

Speedy’s Sauce Co.

Udder Chaos Farm

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

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