19/10/17 5:40 PM

The Bakery at Riverside Farm is back at the market this Saturday and will be loaded with a variety of sourdough loaves in addition to some sweeter treats such as chocolate Babka, pumpkin-walnut bread, and challah. 
Elizabeth Eats will feature Turmeric Milk, Chocolate Cashew Milk, Coffee Bites, Vanilla Cake Bites, Tropical Bites, Strawberry Chocolate Fudge, Savory Nut and Seed Bread, and Triple Nut Butter

Mattawoman Creek Farms just completed their annual organic review and inspection, and are starting their 13th year as a 100 percent certified organic farm. This Saturday they will be bringing these organic veggies: cherry and grape tomatoes, kale, lettuce, green beans, radishes, potatoes, arugula, onions, peppers, sorrel, eggplant, and southern peas.

Max the Knife Sharpening is back this weekend after a short absence, and ready to grind

New Earth Farm will have eggs, radishes, turnip greens, salad mix, baby arugula, sweet peppers, heirloom tomatoes, sungold and cherrry tomatoes, baby bok choi, baby tasoi, burdock root and herbs.

This is the last visit of the season for the Orchid Station and they will bring lots of heavily budded plants to last through the holidays. They send their thanks for another great OBFM season.

What do you call a possessed chicken? … A Poultry-geist!


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 


 I love bite-sized tomatoes, available in a longer season than their larger kin. One of my favorite ways to enjoy them, which brings out extra natural sweetness, is to pan-roast them. I take it one step further and marinate them in a sassy infused olive oil to bring a little heat to the party. These are great as a side dish on autumn menus. or try them topped on a bed of arugula for a quick salad, or spooned on top scrambled eggs, roasted chicken or grilled fish. Here’s how I make them: 

In a medium bowl, toss 3-4 dozen cherry and/or grape tomatoes with 1 tablespoon of extra virgin olive oil, 1 teaspoon of coarse salt, 1 teaspoon of fresh black pepper and 1 teaspoon of crushed red pepper flakes. Add 1 tablespoon of extra virgin olive oil to a large saute pan and heat over high heat, then add tomatoes. 

Pan-roast 15-25 seconds, stir, and pan-roast another 15-25 seconds or until tomatoes begin to blister and pop open. Add 3 closes peeled and crushed garlic, stir, and remove from heat. Add 3-4 sprigs of thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon crushed red pepper and stir. Transfer contents to a large glass jar, fill with extra virgin olive oil, seal, and leave at room temperature 2-3 hours before using.

The jar with any extra tomatoes can be refrigerated for up to a week. Use the leftover oil in your vinaigrettes, or other ways you use oil. Yields 4-6 servings.

This weekend, both Mattawoman Creek Farms and New Earth Farms will have the perfect little tomatoes for this recipe.

Recipe from Chef Patrick Evans-Hylton

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Elizabeth Eats

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Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

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Joysicles Gourmet Popsicles

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

New Earth Farm

The Orchid Station

The Neighborhood Harvest

Pelon’s Baja Grill

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls    

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