Meet Yer Meat, Honey

21/07/16 7:26 PM

Pendulum Fine Meats is an old-fashioned butcher shop in Ghent that sources directly from small farms.  Like the best of the breed, they do all the preparation, cutting and curing in-house. Owner Dylan Wakefield brings chicken from the only certified organic chicken farm in Virginia. Pork and lamb are raised and pastured at family farms. Pendulum’s sophisticated sausages have found an enthusiastic following. This week they will have Chorizo, Garlic Thyme, Italian, Breakfast links, and other flavors. All meat is frozen to protect its quality, but if you want unfrozen meat, you can order ahead for pre-paid pickup on Saturday:  757-962-6990 or email info@pendulummeats.com.

Pendulum also offers honey from their hives in Norfolk, which is blended with honey from hives in the Dismal Swamp.  The nectar sources are mixed wildflowers. The health benefits of pure raw honey as an anti-allergen, antioxidant and delicious sweetener are widely touted.  And it tastes good, too.

Look for a wide selection of July’s fresh vegetables and fruits from our SIX farmers this week:  Bergey’s Blossoms, Build Your Food, Cromwell’s Produce, Grace and Gratitude, Mattawoman Creek Farms, and New Earth Farm.

Virginia Beach History Museums will be demonstrating how to make and use a drop spindle. Bring the kids.

RECIPE

PINEAPPLE CHUTNEY

 I love my Pineapple Chutney recipe: it is quick and easy to prepare, and is a delicious and versatile topping for many dishes, perhaps some grilled chicken, pork or lamb from our friends at Pendulum Fine Meats.

 Melt 1 tablespoon butter in a skillet over medium-high heat. Add 1/2 medium sweet onion, such as Vidalia, that has been finely chopped and one seeded and finely chopped small jalapeno and cook, stirring occasionally until the onion becomes translucent, 3 to 4 minutes.

Add 2 cups finely chopped fresh pineapple, 1 tablespoon light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon finely grated gingerroot, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper and 1/8 teaspoon red pepper flakes and stir to incorporate.

Reduce the heat to low and simmer until mixture thickens, 10 to 15 minutes. Remove from the heat and allow to cool before stirring in 1 teaspoon finely chopped fresh cilantro just before serving.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Bergey’s Blossoms

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Orchid Station

Pelon’s Baja Grill

Pendulum Fine Meats

Rockafeller’s Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

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