Here’s some news you can use from our vendors:

Look for a special appearance at The Creative Wedge tent by Chef Sydney Meers of Stove The Restaurant [in Portsmouth] who will be sampling his Cowboy Syd’s D’Lish Sauce and his “Not So Hot” Hot Sauce. They will have plenty of both varieties for sale as well.

Elizabeth Eats says stop by for the following: Turmeric Almond Milk, Chocolate Cashew Milk, Vanilla Cake Bites, Coffee Bites, Strawberry Chocolate Fudge, Savory Nut and Seed Bread, and ketchup.

Flour Child Bakery will be featuring peach pies of all kinds: Peach Crisp, Blueberry-Peach, and Cherry-Peach Pies! Always made with fresh fruit — never canned pie fillings — and made from scratch pie crusts! They usually sell out, so they encourage folks to call the bakery ahead of time to reserve any pie they’d like to pick up from the market.

Need a treat for your cat furiends?  Give.Treat.Love. grows organic catnip in their garden and will have catnip carrot toys and fresh dried catnip at the market.

Iron Goddess Tea Room will be doing a free class and tea tasting featuring their white teas and their jasmine teas: Silver Needle, Yunnan White Jasmine, and Black Jasmine. The class starts at 10:30 a.m. at our stand on the corner next to Zinnia Girls. They will also be featuring their Silver Needle and White Jasmine as Iced Teas and in our mocktails.

Lori from It Started With A Fig says her fig tree will be ready in a few weeks and she is gearing up for Fig Jam and Figgin-Apple Jams. She is taking preorders now.

Jubilee Seafood’s ship came in; well boat. As in shrimp boat, last week, and it could happen again this week. Check their Facebook page on Friday with an update. Do stop by for plenty of oysters, clams, crabmeat, hard crabs and scallops – all local and fresh! Be sure to preorder to ensure you get what you’d like.

Mattawoman Creek Farms is harvesting their second crop of organic sweet corn by the trailer loads! They will be bringing large quantities of this supersweet organic sweet corn to the market on Saturday. They will also have a good selection of their other organic veggies including: beets, yard-long beans, slicing tomatoes, cherry tomatoes, cucumbers, patty pan squash, eggplant, onions, zucchini, yellow squash, potatoes, cabbage and sweet basil.

Max The Knife returns the week, and notes that the July 1 market was his best knife sharpening day since coming to OBFM as a vendor.

Micro Greens Virginia Beach reminds you these little bits burst with flavor, and are great to use in a dish, not just as a garnish. Best sellers continue to be mustard, red garnet amaranth, Russian red kale Detroit dark red beets and the elusive lemon basil. Newly added: rainbow Swiss chard, cinnamon basil, watercress, China rose, and an opal basil that will be ready to add to any dish you wish to create.

My Vegan Sweet Tooth returns with animal friendly sweets (including gluten free) and their savory vegan breakfast burritos.

Look for all the summer favorites from New Earth Farm, including a beautiful selection of tomatoes – heirloom varieties, Juliettes and sweet sun golds, just to name a few. They also have more cucumbers, squash (all shapes, sizes and colors!), and onions – just to name a few items. Plus, their amazing pasture raised eggs with the creamiest golden yolks – they sold out last week!

Take a taste of Pennecook Peppers; Kevin has new samples of his outstanding products, including their Porch Party Pepper jelly with Cream Cheese and a Pecan-Scallion-Pepper Jelly Spread. Also, congratulations to Pennecook for an outstanding review in the July-August 2017 issue of Southern Lady Magazine, where you can find the pecan and scallion spread recipe.

NOTABLES

The board of the Old Beach Farmers Market is happy to announce market manager Tracey Sanford has accepted the role of OBFM’s first Executive Director. Tracey will also continue with her market manager duties. Congratulations, Tracey.

Every third Saturday of the month, visit the VB Flea, directly behind Three Ships Coffee at the Oceanfront, in the heart of the VIBE Creative District. It’s just a half a block away from OBFM. The hours are 8 a.m. until 1 p.m. They feature carefully curating vendors, from local and regional pickers, artists, artisans and junkers. Not that bad junk, only good junk, says Brad Ewing of Three Ships Coffee (who is also a market vendor).

FOOD FOR THOUGHT

How is an ear of corn like an army? … It has lots of kernels.

RECIPE

TOMATO-MOLE

A simple seasonal pleasure are rich, red, ripe tomatoes.  Slice these bad boys and serve on soft, white bread. Cut them up and add them to a green salad. Grill slices along side burgers and dogs; it’s all good.

Also good: my recipe for Tomato-mole, a spreadable dip that’s one of my favorite ways to enjoy fresh tomatoes. Here’s how you make it – 

Finely chop one large, ripe tomato and add to a medium bowl. Toss it with a tablespoon of lime juice, a teaspoon of hot sauce, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder. Then fold in two peeled and mashed avocados and a quarter cup of sour cream, stirring until well combined. Chill for about an hour before use, and enjoy as a dip with chips, a spread on sandwiches, or a topping on grilled seafood. Yields 4-6 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Dave and Dee’s Homegrown Mushrooms

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pennacook Peppers

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Whole-ly Rollers

Zinnia Girls