GET BUTTERED UP

Thursday, Sep. 20th 2018

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, tropical bites, strawberry chocolate fudge, pumpkin spice nut butter,  savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.

Mattawoman Creek Farms’ offerings will include arugula, radishes, potatoes, sweet peppers, hot peppers, bunching onions, sweet basil, and more. All are organic and grown by Mattawoman.

Look for My Vegan Sweet Tooth with a wide assortment of savory and sweet treats.

FOOD FOR THOUGHT

What’s the most disagreeable vegetable ??? … Potatoes; they never see eye-to-eye !!!

RECIPE
ORANGE-CILANTRO COMPOUND BUTTER

Looking for a great topping for chicken, seafood and vegetables with a fabulous fall flavor? Try this compound butter, perhaps on roasted potatoes from Mattawoman Creek Farms. When added on top of a hot dish, the butter melts, creating a delicious, rich, sweet and savory sauce. Here’s how I make it:

In a small bowl, add 4 tablespoons softened, unsalted butter, 1 teaspoon orange zest, 1 teaspoon minced cilantro, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix with the tines of  a spoon, incorporating the ingredients thoroughly.

Transfer the butter onto a sheet of wax paper and form into a log shape. Roll the wax paper up tightly and smooth out the log. Place in the refrigerator for at least 2 hours. The butter can also be frozen.

When ready to serve, remove the butter from the refrigerator, open up the wax paper, and slice off 1/4-inch medallions. Place a pat atop each piece of seafood and serve immediately.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees Apiary

Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

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.

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Red Mushroom Brewing Company

Speedy’s Sauce Co.

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls

INDIAN SUMMER ONIONS

Friday, Sep. 7th 2018

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, tropical bites, strawberry chocolate fudge, chocolate hazelnut butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.

It’s Jubilee Seafood’s last market for the year; get your orders in for some sensational seafood.

Bring your blades: Max The Knife is back this week and ready to sharpen.

It’s Surfer Bob’s last appearance at OBFM as a visiting vendor.

Virginia Beach Master Gardeners is at OBFM this weekend, so bring your gardening questions.

FOOD FOR THOUGHT

Where do vegetables go for a few drinks ??? … The Salad Bar !!!

RECIPE

QUICK PICKLE RED ONIONS

Fermenting is one of the hottest culinary trends right now, but for folks in the south, we’ve been way ahead of the curve. Our collective repertoire of food and foodways is filled with all sorts of pickles, relishes and the like.

 

One of my favorite recipes if my Quick-Pickled Red Onions. These are great to add to any number of classic dishes, such as egg salad, tuna salad or potato salad. Also add these on top of deviled eggs, hot dogs, hamburgers or grilled salmon. Use them in all your Indian summer outing dishes.

Take 2 medium red onions and cut them into thin slices. Separate the slices into rings and place in a m and place in a quart-sized canning or other sealable jar.

In a medium saucepan add 1-1/2 cups apple cider vinegar, 1/2 cup white sugar, 3 tablespoons kosher salt and 8 peppercorns, cracked.

Stir to incorporate and bring to a boil over medium-high heat. Reduce the heat and cook for one minute. Immediately pour mixture into jar and over the onions, seal, and let sit at room temperature for 1 hour.

Refrigerate onions; they will keep up to 2 weeks.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees Apiary

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Red Mushroom Brewing Company

Speedy’s Sauce Co.

Surfer Bob’s

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls

DRINK YOUR APPLE BUTTER

Friday, Aug. 31st 2018

Sourdough, sweet yeast breads, scones, muffins and more can be found at The Bakery at Riverside Farm.

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, tropical bites, strawberry chocolate fudge, chocolate chip cookie butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.

My Vegan Sweet Tooth will be at the market with sweet goodies and some savory stuff you can pick up for brunch, including hot chick-un sandwiches, or breakfast sandwiches; all vegan.

Sandi’s Sandies special this week is Lush Lemon LMPS  in addition to Walnut Sandies and GingerSnaps. Larger quantities in tins can be ordered in advance

It Started with a Fig will have some favorite fall flavors this Saturday including Apple Butter, 24 Carrot and Blueberry Hill.

SunnySnacks Organics celebrates the Rock’n’Roll race with BubbyBalls-To-Go this Saturday only. Race participants can get a free BubbyBall-To-Go  (while supplies last) with any purchase; just show your race bib. They will be also be for sale for $2 in your choice of flavor: PB Hemp Cup (O, V), AB&J (O, V, GF, Paleo, Whole30), and Coconut Goji (O, V, GF, Paleo, Whole30). They will also be available in regular serving containers.

FOOD NEWS YOU CAN USE

Welcome Maha Kombucha Company, making their first appearance at OBFM this Saturday.

This is The Bakery at Riverside’s only market for the month; be sure to get in your pre-orders.

The Iron Goddess Tea Room only has two more markets with us until they pull up stakes for another global adventure. Stock up by Sept. 8.

Sandi’s Sandies is back for its only appearance before November’s Thanksgiving market.

It’s Terrapin’s last market for the year; thanks for another great season, Chef Rodney.

FOOD FOR THOUGHT

What do you call a fake noodle ??? … An im-pasta !!!

RECIPE

APPLE BUTTER BOURBON-TINI

Here is a fun way to celebrate the flavors of fall. OBFM vendor It Started with a Fig will have apple butter at the market this weekend.

In a cocktail shaker, add 2 ounces bourbon, 2 teaspoons apple butter, 3 dashes bitters (such as Angostura), and ice. Shake vigorously until blended and chilled and strain into a martini glass. Garnish with an orange twist. Makes 1 cocktail.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Buck & Bramble

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Iron Goddess Tea Room

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Maha Kombucha Company

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Sandi’s Sandies

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Terrapin

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

WITH A CHERRY [TOMATO] ON TOP

Friday, Aug. 24th 2018

And the OBFM Best Pizza Winner is…Leah Jo Krueger and her small chef for their pizza which cleverly topped The Bakery at Riverside Farm‘s pizza dough with foods from Terrapin, Jubilee Seafood, and New Earth Farm. Congrats, Leah! Please stop by The Bakery for your prize. The Bakery will have a variety of sourdough loaves, scones, and muffins for all to enjoy.

Meadow Creek Dairy’s Appalachian is back in stock at The Creative Wedge. Appalachian is a lush, vibrant cheese evocative of cream and butter with a mushroom earthiness that recalls the intensity of the cellars. Its lemon notes shade to toasted as the cheese ages. The texture is velvety, melting on the tongue. An excellent choice for a cheese plate or on a piece of fresh baked bread, paired with a crisp white wine or smooth lager.

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, tropical bites, strawberry chocolate fudge, pecan cashew butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.

Full Quiver Farm provides quality, humanly- and pasture-raised meats and eggs. Stop by and try out their popular items such as chicken breast filets, pork breakfast sausage, ground beef, eggs and more.

Jubilee Seafood comes to the market with treats from the sea, including fresh North Carolina Shrimp, dry scallops, fresh tuna, fresh local crabmeat, and live hard blue crabs. From the waters of the Eastern Shore are littleneck clams and seaside oysters. There’s also Rod’s Crab Dip, great not only as a dip, but folded inside an omelet, dabbed on top of oysters with chopped spinach and roasted in the Rockefeller style, or spread on a tortilla with shredded lettuce and fresh tomatoes and rolled.

Mattawoman Creek Farms will have their organic sweet Italian peppers, edamame beans, cantaloupes, slicing tomatoes, yellow cherry tomatoes, grape tomatoes Asian long beans, hot peppers, zucchini, eggplant and potatoes.

SunnySnacks Organics will have all of their regular favorites including super-popular Pizza Hummus and best-selling Grainless Granola. They’ll also be fully stocked with all flavors of BubbyBalls, Trail Mix, Cereal, Dark Chocolate Hummus and the (relatively) new Peanut Butter & Jelly Hummus. All products are completely organic, non-GMO, and vegan and are made with whole-food-plant-based ingredients. Gluten-free, Paleo, and Whole 30 options are available.

FOOD NEWS YOU CAN USE

Virginia Beach Master Gardeners is at OBFM this weekend, so bring your gardening questions.

Come out for the final sunsplash of the season at the Commonwealth ViBez Summer Beer Garden in ViBe Park, where they’ll be rocking reggae vibes. Bring a blanket and a friend or even the entire family to soak up some sun, suds and good vibrations.

If it’s beach action you’re looking for, it’s the perfect weekend for surf and songs. The East Coast Surfing Championships and Funk Fest are at the Oceanfront.

FOOD FOR THOUGHT

When is it acceptable to go at red, and stop at green ??? … When you are eating a watermelon !!!

RECIPE

BLISTERED CHERRY TOMATOES

A delicious and different way to enjoy cherry tomatoes is to blister them on the stovetop. Enjoy hot or chilled as a side dish, as a topping on grilled meats and seafood, on a green salad, or chopped and folded into prepared salads like chicken, macaroni, potato, or tuna. Here’s how to make them.

Add 2 teaspoons of olive oil in a skillet over medium-high heat and add 1 pint cherry tomatoes. Sprinkle on a little sugar and cook for 30-45 seconds. Stir, and season with a bit of salt and pepper. Cook for an additional 15-30 seconds more until tomatoes begin to blister, and, optionally, add a teaspoon or so chopped fresh herbs like basil, oregano, tarragon, or thyme. Makes 4 servings.

VENDORS

The Bakery at Riverside Farm

Beach Bees Apiary

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Red Mushroom Brewing Company

Speedy’s Sauce Co.

SunnySnacks Organics

Terrapin

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls

PIZZA, PIZZA!

Friday, Aug. 10th 2018

The Chilly Mermaid will be back this week featuring cookies-n-cream gelato and Amarena (dark cherry) swirl gelato. Catch the Mermaid while you can; they will only be at the next two markets this season.

The Creative Wedge offers samples of all available cheese each week! We suggest starting with our homemade dips, Smoked Gouda, Pimento Cheese, TnT Horseradish Cheddar and Beach Bum Bacon Beer Cheese. Then moving on to all the other delicious offerings!

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, strawberry chocolate fudge, pecan cashew butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.

Flour Child Bakery is enjoying the final weeks of summer fruit season with strawberry-rhubarb crisp, blueberry-peach lattice, and blueberry crumble pies. They are also bringing back their new banana oatmeal crumb cake, along with scones, cookies, gluten-free meringue cookies, and more.

Full Quiver Farm has plenty of pasture raised non-GMO eggs, pork, chicken and beef in stock. Pre-order for the market and check out ways you can save this weekend. The Farmers Grill will be up and running, so bring your appetite.

Virginia Beach Master Gardeners is at OBFM this weekend, so bring your gardening questions.

FOOD NEWS YOU CAN USE

We’re celebrating National Farmers Market week by having a membership drive raffle. Stop by the Information Tent for a chance to win a basket of farmers market goodies. Become a member through donation and get an extra chance to win. The winner will be drawn at the end of the market.

While you’re at the Information Tent, feel free to drop off back to school donations for the JCOC. We’re accepting school supplies, clothing and lunch foods for families in and around the ViBe to send our smallest friends back to school and ready to learn.

Swing by the ViBe Creative District at 18th Street & Cypress Ave for the unveiling of Virginia Beach’s first 3-D LOVE installation by artist Chesley De Leon at 11:30. Stay for the Commonwealth ViBez Summer Beer Garden in ViBe Park.

FOOD FOR THOUGHT

What’s vegetables favorite martial arts ??? … Carrot-ee !!!

RECIPE

PIZZA, PIZZA!

The Bakery at Riverside Farm has a challenge: pick up a ball of their pizza dough and shop the market for toppings to create your own OBFM Pizza.

What will top yours? Visit market vendors for meats, seafood, veggies, and more.

Share your pies on Instagram/Facebook and tag @thebakeryatriversidefarm, as well as all the vendors who contributed to it. Winner of the best photo gets a free ball of pizza dough and a loaf of bread of their choice.

Who has the best eye for the pie?

VENDORS

The Bakery at Riverside Farm

Beach Bees Apiary

Blooming Farmer

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Red Mushroom Brewing Company

Speedy’s Sauce Co.

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

SHRIMPLY DELICICIOUS

Thursday, Aug. 2nd 2018

The Bakery at Riverside Farm comes to the market with lots of bread to enjoy; preorder for sourdough loaves including Sourdough Boule, Whole Grain Sourdough, and Blue Cheese/Walnut Sourdough. Frozen pizza dough is also available.

Stop by The Creative Wedge tent and try their new Chow Chow WOW and Chow Chow POW with a bit of Smoked Gouda Dip or TnT Horseradish Cheddar; you won’t be sorry. Along with those delectable dips they also will have farmstead chèvre from Blackstone., raw milk cheese from Easton, Md. and lots of fun flavored blocks from North Carolina.

It Started with a Fig will have their signature Figgin Good Jam, available while supplies last.

Fresh Shrimp Alert at Jubilee Seafood! Sizes will be determined based on the harvest, but regardless they will be succulent and sweet. A lot of rain lately has brought run-offs, and hard crab catches have dropped; hopefully weather patterns – and hard crab availability – will improve. Jubilee Seafood will have plenty of other seafood, including fresh picked crabmeat and crab dip.

Veg Out Gardens is now pleased to offer certified organic greens, herbs, tomatoes, and peppers.  They will continue to offer their certified organic plants during planting season. They have expanded their operation to also include the certified organic produce; best of all, the produce will be available year-round.

FOOD NEWS YOU CAN USE

Caption this! This week we are having a caption contest for our cutest shopper yet. Check out the photo on our Facebook page and post your best caption; the caption with the most likes wins a prize from OBFM. Caption and share for more chances to win!

New vendors! We have to visiting vendors this week at OBFM: welcome Linda Anderson of Blooming Farmer, who comes with cut flowers and Bob Combs of Surfer Bob’s who will be at the market with elephant garlic.

Farmers Market Week! National Farmers Market Week is August 5-11 and we’re celebrating the best of the season on August 11 by hosting a basket raffle and membership drive. Win a beautiful basket of fresh farmers market goodies procured from our merchants. Stop by the Information Tent for your chance to enter. Increase your odds of winning by becoming a member of the market and get another raffle entry. The winner will be drawn at the end of the August 11 market.

FOOD FOR THOUGHT

What do you call an over-the-hill legume? … A has bean!

RECIPE

SHRIMPLY DELICIOUS

From our good friends at Jubilee Seafood, here are some iron-clad guidelines on how to cook shrimp. Remember – fresh shrimp will be at OBFM this weekend!

For every pound of shrimp, bring two quarts of water to a boil. Salt the water lightly; you can also add some lemon juice to the water, if desired. Turn off the heat and add the shrimp to the water at the same time. Allow them to steep for 3-5 minutes, or until they are cooked completely, turning opaque; you can remove a large shrimp from the water and cut in half to check doneness.

Remove the shrimp from a slotted spoon. They can be served as is in a number of dishes, or chilled for salads and the like. I like to add just-from-the-pot shrimp to prepared spaghetti noodles with a pat o butter, drizzle of olive oil, clove of minced garlic, and chopped basil or other herb; serve with crusty bread from The Bakery at Riverside Farm.  Yields 2-4 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Blooming Farmer

Buck & Bramble

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Surfer Bob’s

Terrapin

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

BRING YOUR BLADES

Friday, Jul. 27th 2018

Elizabeth Eats will be selling brownie bites, berry bites, vanilla cake bites, coffee bites, tropical bites, strawberry chocolate fudge, pecan cashew butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-fee, and organic.

Flour Child Bakery comes to the market with seasonal fruit pies offering combinations of peaches, plums, nectarines, dark sweet cherries, strawberries, blueberries all baked into deep-dish pies with a variety of toppings. They also showcase their cinnamon rolls, fresh lemon-blueberry snack cake, scones, cookies, and more. Whole pies can be ordered in advance and picked up at the market by calling the bakery.

Mattawoman Creek Farms will have their organic French Charentais cantaloupes, edamame, summer leeks, sorrel, eggplant, cherry,  grape, roma and slicing tomatoes, potatoes and onions.

FOOD NEWS YOU CAN USE

Welcome to our newest vendor, Beach Bees Apiary. Owner Jonathan Brooks will be at OBFM with local honey straight from his own hives. Jonathan says he’s been beekeeping for more than four years. “We are passionate about the bees and do everything we can to keep them healthy and happy. We only collect extra honey from the hives.” Beach Bees Apiary helps meet the market’s requests from customers who have asked for local honey.

Back to the market this week is Max the Knife Sharpening. Come bring your blades! He sharpens just about everything from carving knives to pruning shears, and even serrated edges so sharp the knives could star in a Ginsu commercial.

Virginia Beach Master Gardeners are back with us this week, too, so come with your gardening questions.

Stay after the market as The Commonwealth ViBe Summer Beer Garden returns in ViBe Park, just across Cypress Street from OBFM.

FOOD FOR THOUGHT

What did the pasta say to the tomato ??? … Don’t get saucy with me !!!

RECIPE

VIRGINIA E MELONE 

Enhance an outdoor gathering with this simple and elegant use of local ingredients.

Cut a chilled cantaloupe from Mattawoman Creek Farms, in half width-wise, and then cut each half into eighths length-wise; remove the rind. Wrap a paper-thin slice of Virginia country ham around each cantaloupe slice and arrange on a platter. Drizzle local honey from each Bees Apiary, and sprinkle a few grinds of freshly ground black pepper on top and garnish with fresh basil leaves.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Bees Apiary

Beach Biscotti

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Red Mushroom Brewing Company

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

GAZPACH-OH!

Friday, Jul. 20th 2018

The Bakery at Riverside Farm is back and ready to support your summer vegetable habits with their delicious sourdough breads. Think sandwiches, bruschetta, panzanella salads, and if you really want a treat, try their pizza dough to create an Old Beach Farmers Market pizza.

Elizabeth Eats will be selling brownie bites, berry bites, vanilla cake bites, coffee bites, strawberry chocolate fudge, pecan cashew butter, chocolate chip cookie butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.

Flour Child Bakery be at the market with seasonal fruit pies: combinations of peaches, dark sweet cherries, strawberries, blueberries, and rhubarb all baked into deep-dish pies with a variety of toppings. They will also have cinnamon rolls, fresh lemon-blueberry snack cake, scones, cookies, and more. Whole pies can be ordered in advance and picked up at the market.

At Mattawoman Creek Farms, organic tomatoes are front and center this week. Choose from three varieties of slicing tomatoes, including a new large variety. Purchase by the quart, seven pound bag or twenty pound box. They will also have more red and yellow cherry tomatoes, plus the first of the season grape tomatoes. Roma tomatoes will also be available as well as a full line of other Mattawoman veggies.

FOOD NEWS YOU CAN USE

Welcome to OBFM, Red Mushroom Brewing Company.  Look for them and their small-batch, craft kombucha.  Along with classic offerings, they will also have limited quantities of seasonal flavors, including Blue Grapefruit, Mango Tangerine, and Black Cherry. Try a free samples of all of the brews and find out what kombucha is all about.

Construction in 19th Street has started in earnest and impacts the road in front of the market. Hopefully it will be done soon, but in the meantime, remember markets stretch across Cypress Avenue to the new ViBe Park.  Also take note: parking is available behind WRV via the alley off 20th Street; look for our green directional signs to point the way to freshness.

FOOD FOR THOUGHT

What do farmers use to make crop circles ??? … A pro-tractor !!!

RECIPE

GAZPAHC-OH!

One of my favorite meals in the hazy, hot and humid days of summer is gazpacho. This delightful soup not only does not require you to heat the oven or stove, but it is served chilled, making it refreshing even as temperatures soar.

In a large bowl, add four large, quartered tomatoes; 2 slices white bread, torn into pieces; 1 small cucumber; 1 medium bell pepper, seeded and quartered; 1 large garlic clove, cut in half; 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon hot sauce; a dash coarse salt; and a dash black pepper. If you liked, you can also add a handful of spinach or fresh herbs.

Toss ingredients and process in batches in a blender until smooth. If too thick, add tomato juice or water, a little bit at a time. Taste and add additional hot sauce or seasoning if desired.  Pour into large bowl, cover, and refrigerate until chilled. Serve as-is, topped with fresh chopped herbs, homemade croutons, and/or with chilled, steamed shrimp. Makes 4-6 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Buck & Bramble

The Creative Wedge

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Red Mushroom Brewing Company

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

SALAD DAYS

Friday, Jul. 13th 2018

Flour Child Bakery will be at the market with favorites like jumbo cinnamon rolls, a variety of scones, cookies, and  deep-dish pies. This week they are bringing back our luscious lemon chess pies and new cherry-almond pies made with fresh dark cherries. They will also have favorites like key lime, salted caramel apple, and more. Whole pies can be ordered in advance by calling the bakery. As always, everything’s made from scratch.

New Earth Farm will have eggs, squash, garlic, tomatoes, herbs, flowers, arugula, beans and more.

FOOD NEWS YOU CAN USE

Orchid Station is at the OBFM this Saturday with their lovely offerings; it is their only appearance at the market this month.

Also of note at the market: Max the Knife Sharpening is back. Max does blades big and small from the kitchen to the tool shed, so remember to bring your blades on Saturday.

The always-popular Commonwealth Brewing Company is have their Commonwealth ViBez Summer Beer Garden again in ViBe Park from 12-9 p.m. this Saturday.. The theme is jazz. Come raise a glass!

FOOD FOR THOUGHT

How do you know a farmer is happy with their crop of corn ??? … They smile from ear to ear !!!

RECIPE

DIJON-HERB VINAIGRETTE

Craft a delicious summer salad for a light lunch or supper starter this week with fabulous produce from Old Beach, including arugula, herbs and tomatoes from New Earth Farm. And top that salad with my Delish Dijon-Herb Vinaigrette; here’s how to make it.

 

In a mason jar, add 3/4 cup extra virgin olive oil, 1/4 cup champagne vinegar, 1 tablespoon Dijon mustard, and a generous pinch of coarse salt and freshly ground white pepper. Cover and shake vigorously. Add 1-2 tablespoons of freshly chopped herbs, stir to incorporate, and serve immediately.

Makes 1 cup

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Flour Child Bakery

From Rome with Love

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.

Jubilee Seafood

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Orchid Station

Pendulum Fine Meats

The Prissy Pickle Company

Speedy’s Sauce Co.

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

BEAN THERE, EATEN THAT

Friday, Jul. 6th 2018

It’s tomato season! That means tomato sandwiches, bruschetta, and panzanella with your favorite sourdough from The Bakery at Riverside Farm. Cucumbers, grilled zucchini, eggplant, corn: all the best market produce tastes even better when paired with sourdough. Elizabeth Eats will be selling brownie bites, berry bites, vanilla cake bites, coffee bites, strawberry chocolate fudge, pecan cashew butter, chocolate hazelnut butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic. Flour Child Bakery will be at the market with favorites like jumbo cinnamon rolls, a variety of scones, chewy-soft cookies, and  deep-dish pies including key lime, cherry, strawberry rhubarb, salted caramel apple, and more. Whole pies can be ordered in advance by calling the bakery. As always, everything’s made from scratch.Jubillee Seafood has started making a delicious crab dip that pairs perfectly with crackers from The Bakery at Riverside Farm. Rod’s Crab Dip is crafted from local crabmeat and Rod’s secret recipe. Other items at the market include fresh-caught tuna, scallops, fresh-picked local crabmeat, hard crabs, and littleneck clams and seaside oysters from the Eastern Shore. Fresh, local catfish filets will also make an appearance. Mattawoman Creek Farms has been busy this week digging potatoes and onions, and harvesting lots of tomatoes. Janice and Rick will be bringing their all-organic slicing tomatoes, red and yellow cherry tomatoes, yellow skin and flesh potatoes, purplette onions, cucumbers, Asian long beans, lettuce, kale, cabbage, beets and turnipsMy Vegan Sweet Tooth will be at OBFM with their award-winning cinnamon rolls, from-scratch Chick-Un Burgers and raw cookie dough in a jar which is easy to snack on while you are walking around the market.SunnySnacks Organics is excited to launch a new product this Saturday: Peanut Butter and Jelly Hummus. It is completely organic, vegan, and non-GMO, and with no refined sugar.  It’s a fruity, peanut-buttery dream come true;  great on toast or a sandwich, or can be used as a dip with fruit, pretzels, or graham crackers. They will have it available on Saturday to sample and purchase.FOOD FOR THOUGHTWhy are potatoes so argumentative ??? … Because they can’t see eye-to-eye !!!STEAKHOUSE GREEN BEANSGreen beans have long been one of my favorite vegetables, and I like them just about any way you can prepare them. But one of my favorite ways is with a bold seasoning on them; the beans can stand up to stronger flavors, and this preparation makes them perfect to serve alongside heartier grilled foods, such as steak and burgers. Use this recipe with the Asian long beans found in market this week from Mattawoman Creek Farms.Steam one pound of trimmed green beans until crisp-tender. Add to a medium bowl and drizzle 2 tablespoons of melted butter then toss. Sprinkle on 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon chili powder, 1/4 teaspoon crushed red pepper, 1/8 teaspoon garlic powder and 1/8 teaspoon onion powder and toss to coat. Serve immediately. Yields 4 servings.Recipe from Chef Patrick Evans-HyltonSubscribe free to Patrick’s Virginia Eats + Drinks Magazinewww.VirginiaEatsAndDrinksMagazine.comVENDORSThe Bakery at Riverside FarmBuck & BrambleChilly MermaidThe Creative WedgeCroc’s 19th Street BistroCromwell’s ProduceCrunchy CarrotDoughminion DonutsFlour Child BakeryFrom Rome with LoveFull Quiver FarmGive. Treat. Love.Grace & GratitudeThe Green CatIron Goddess Tea RoomIt Started with a FigJoysicles Gourmet PopsJR’s Microgreens of V.B.Jubilee SeafoodMattawoman Creek FarmsMy Vegan Sweet ToothNancy’s NativesThe Neighborhood HarvestNew Earth FarmPelon’s Baja GrillSavor the OliveSpeedy’s Sauce Co.SunnySnacks OrganicsThree Ships CoffeeUdder Chaos FarmVy’s PiesWhole Body HealthWhole-ly RollersZinnia Girls

TOMAT-OHS!

Friday, Jun. 29th 2018

Elizabeth Eats will be selling vanilla protein squares, brownie bites, berry bites, vanilla cake bites, strawberry chocolate fudge, pecan cashew butter, chocolate hazelnut butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.

Flour Child Bakery comes with made-from-scratch sweet treats… cinnamon rolls, scones, cookies, brownie bites, and deep-dish pies made only with fresh, seasonal fruit. Whole pies can be pre-ordered to pick up at the market by calling in advance.

Mattawoman Creek Farms will have an abundance of organic cherry tomatoes and sweet corn, plus first-of-the-season organic slicing tomatoes, Asian long beans and purplette onions. They will also have organic cucumbers, lettuce, beets, zucchini, kale, savoy cabbage and turnips.

My Vegan Sweet Tooth will be at OBFM with their award-winning cinnamon rolls, from-scratch Chick-Un Burgers and raw cookie dough in a jar which is easy to snack on while you are walking around the market.

FOOD NEWS YOU CAN USE

Help The JCOC

This is the last Saturday the Old Beach Farmers Market will be collecting hard food goods for The Judeo-Christian Outreach Center (JCOC) in Virginia Beach from June 9th till July 7th.

Please drop all food donations at the information booth inside The Farm Market behind Crocs.

Items needed: canned fruits and vegetables, canned meats, canned meals, pasta and pasta sauce, soup, canned beans, macaroni and cheese, peanut butter and jelly, cereal, oatmeal and/or grits, bottled water, and juice boxes.

Old Beach Markets on the move

Remember: with construction beginning on the 19th Street Corridor improvements, which is anticipated to take two years and reduce the street to two lanes, the Old Beach Markets have shifted locations around the corner.

The Old Beach Green Market and the Old Beach Art Market are now at the new ViBe Park at Cypress Avenue and 18th Street. Old Beach Farmers Market  vendors such as Cromwell’s Produce and The Chilly Mermaid are affected as well. Market hours remain the same, 9 a.m. until noon on Saturdays.

The new park is behind Wareing’s Gym and across from Bad Ass Coffee. The park will also host afternoon concerts on the second and fourth Saturdays of each month. Free parking is available at the Virginia Beach Convention Center and at The Runnymede Corporation on Cypress at 20th and 21st Streets.

Happy July 4th

OBFM wishes you all a happy and safe Independence Day.

FOOD FOR THOUGHT

Who has green hair and sings rock-and-roll ??? … Elvis Parsley !!!

RECIPE

A simple seasonal pleasure are rich, red, ripe tomatoes; Mattawoman Creek Farms brings first-of-the-season organic slicing tomatoes are at the market this weekend.

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

The Bakery at Riverside Farm

Beach Biscotti

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome With Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

LET’S GET CORN-Y

Thursday, Jun. 21st 2018

The Chilly Mermaid will feature coconut gelato this week at the market. Remember to find them along with Cromwell’s Produce  located in the new ViBe Park at Cypress Avenue and 18th Street. The new park is behind Wareing’s Gym and across from Bad Ass Coffee.

Elizabeth Eats will be selling berry bites, tropical bites, mint chocolate bites, coffee bites, vanilla cake bites, coconutty butter, pecan cashew butter, strawberry chocolate fudge, savory nut and seed bread, turmeric almond milk, chocolate cashew milk, and vanilla almond milk.

Mattawoman Creek Farms will have their first organic sweet corn of the season! Plus, organic beets, green beans, lettuce, cucumbers, Walla Walla sweet onions, savoy cabbage, kale, turnips, squash and zucchini.

FOOD NEWS YOU CAN USE

Fan favorite Iron Goddess Tea Room is officially back as a regular vendor. Look soon for a new vendor, From Rome with Love, showcasing Italian baked good.

The Commonwealth Vibez Summer Beer Garden is this weekend, noon – 10 p.m. after the Old Beach Markets.

We’re also still collecting food for the JCOC through July 7 in an effort to help them combat hunger. Donations can be dropped at the OBFM information tent.

FOOD FOR THOUGHT

How did the farmer fix the tear in his overalls? … With a vegetable patch !!!

RECIPE

CORN-Y COMPOUND BUTTER

Celebrate one of summer’s favorite vegetables – corn – with a delicious compound butter to add to roasted ears. Mattawoman Creek Farms will have their first organic sweet corn of the season at this weekend’s market. Compound butter is quick and easy to make simply by adding a few ingredients to softened butter and letting it firm up again before use. Here’s our version that’s we think is a-maize-ing. 

In a bowl, add 1 sticks of unsalted butter and allow to soften at room temperature. Add 2-3 roasted garlic cloves, 1 teaspoon fresh chopped thyme, 1 teaspoon freshly ground black pepper, and a dash of sea salt. With a wooden spoon, combine completely and roll into a log with wax paper, twisting each end to close, and refrigerate for at least one hour. To use, cut off a generous-sized medallion and spread on roasted ear of corn. Yield 6-8 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Buck & Bramble

Chilly Mermaid

The Creative Wedge

Crunchy Carrot

Cromwell’s Produce

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Savor the Olive

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

(CRAB) SALAD DAYS OF SUMMER

Thursday, Jun. 14th 2018

Ditch the tie. The Bakery at Riverside Farm has sourdough and other treats for Father’s Day

The Chilly Mermaid gelato and sorbet food truck will feature Banana Gelato made with fresh bananas and with chips of chocolate throughout.

Elizabeth Eats will be selling vanilla cake bites, coffee bites, mint chocolate bites, berry bites, tropical bites, brownie bites, strawberry chocolate fudge, coconutty butter, chocolate chip cookie butter, savory nut and seed bread, turmeric almond milk, chocolate cashew milk, and vanilla almond milk.

For Father’s Day weekend, Jubilee Seafood is highlighting extra-fresh picked crabmeat and scallops for Dad. Also look for fresh-caught tuna, littleneck clams and seaside oysters from the Eastern Shore, limited quantities of hard crabs (which should be pre-ordered), and catfish filets prepackaged in five pound bags.

Mattawoman Creek Farms has a bumper crop of organic cucumbers, so stock up for eating fresh and/or making pickles. Plus, choose from their organic fennel, Napa cabbage, bunching onions, Italian cauliflower, beets, turnips, kale, savoy cabbage, yellow squash and Swiss chard.

Sandi’s Sandies will have mini vanilla nean scones in addition to the regular selection of cookies, including walnut sandies, gingersnaps and gluten-free oatmeal with walnuts, coconut and raisins.

FOOD NEWS TO USE

Remember, with ongoing road work on 19th Street, some vendors, including Cromwell’s Produce and Chilly Mermaid, are now located in the new ViBe Park at Cypress Avenue and 18th Street. The new park is behind Wareing’s Gym and across from Bad Ass Coffee.

FOOD FOR THOUGHT

Why shouldn’t you tell a secret at a farmers market? … Because the potatoes have eyes, the corn has ears, and the beans stalk !!!

RECIPE

CHESAPEAKE BAY CRAB SALAD

There are few things more delicious than a chilled salad on a warm day. I love my Chesapeake Bay Crab Salad, made with fresh-picked crabmeat (perhaps from Jubilee Seafood) and served in lettuce cups, hollowed out tomatoes, avocado halves, or atop grilled, crusty bread. Here’s how I make it:

In a medium bowl, whisk 1/4 cup plain Greek yogurt, 2 teaspoons freshly-squeezed lemon juice, 3/4 teaspoon seafood seasoning and 1/2 teaspoon hot sauce (I love Speedy’s Hot Sauce, an OBFM vendor).

In a separate bowl, gently toss a half-pound of crabmeat (I prefer lump) with a quarter red bell pepper, seeded and minced and 2 teaspoons minced fresh chives. Pour in dressing and gently toss. Cover and refrigerate for at least one hour. Yields 2 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Sandi’s Sandies

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

HELP THE JCOC

Friday, Jun. 8th 2018

Elizabeth Eats will be selling coffee bites, tropical bites, vanilla cake bites, strawberry chocolate fudge, pecan cashew butter, savory nut and seed bread, turmeric almond milk, chocolate cashew milk, and hazelnut cashew milk.

It Started With A Fig announces a new flavor: Fuzzy Nectarine Jam, full of white and regular peaches with zesty nectarine.

Jubilee Seafood is  bringing fresh-picked crabmeat to the market. They will  also have a few cleaned/frozen soft shells, as well asl clams, scallops, tuna, and hard crabs.

Mattawoman Creek Farms will have will have organic cucumbers, Italian cauliflower, broccoli, lettuce, basil, kale, bunching Onions, savoy cabbage, beets, kohlrabi, Napa cabbage and sorrel.

The Orchid Station will be at the market with a good selection of blooming plants to choose from.

FOOD NEWS TO USE

Help The JCOC

Old Beach Farmers Market will be collecting hard food goods every Saturday for The Judeo-Christian Outreach Center (JCOC) in Virginia Beach from June 9th till July 7th.

Please drop all food donations at the information booth inside The Farm Market behind Crocs.

Items needed: Canned Fruits & Vegetables, Canned Meats, Canned Meals, Pasta and Pasta Sauce, Soup, Canned Beans, Macaroni and Cheese, Peanut Butter & Jelly, Cereal, Oatmeal/Grits, and Bottled Water/Juice Boxes.

A note from The JCOC “Each year more than 1,000 children and their families benefit from JCOC’s Family Food Box Program. We need your help! Our inventory of nonperishable food is unusually low right now. Please look at the list below, pick up a few items”

If you can’t stop by, please make a donation online at www.JCOC.org today!

Old Beach Markets on the move

With construction beginning on the 19th Street Corridor improvements, which is anticipated to take two years and reduce the street to two lanes, the Old Beach Markets have shifted locations around the corner.

The Old Beach Green Market and the Old Beach Art Market are relocating to the new ViBe Park at Cypress Avenue and 18th Street. A handful of farmers and other vendors of the Old Beach Farmers Market are affected as well. Market hours remain the same, 9 a.m. until noon on Saturdays.

The new park is behind Wareing’s Gym and across from Bad Ass Coffee. The park will also host afternoon concerts on the second and fourth Saturdays of each month. Free parking is available at the Virginia Beach Convention Center and at The Runnymede Corporation on Cypress at 20th and 21st Streets.

FOOD FOR THOUGHT

What do you call a bunch of berries sitting around playing the guitar? … A jam session !!!

RECIPE

SWEET TEA GRANITA

June is National Sweet Tea Month. .My Sweet Tea Granita would be good served simply in a sorbet bowl garnished with fresh mint as a dessert, scooped into an old fashioned glass of bourbon for an after-dinner drink, or even spooned on top of oysters as an alternative to a mignonette or other sauce. 

Here’s how to make it: prepare two cups of tea. While hot, add a quarter-cup of freshly-squeezed lemon juice, 2 tablespoons sugar, and handful of fresh, chopped mint. Stir until sugar is dissolved, and allow to sit until cooled completely to room temperature. Strain into a 9- by 13-inch glass baking dish and sprinkle the zest of one lemon across the top.

Freeze the mixture for 30 minutes. Remove from the freezer and, using the tines of a fork, scrape the frozen crystals across the surface from the outside of the dish toward the center. Return the mixture to the freezer, and repeat the scraping process every 30 minutes until the mixture is completely frozen and granular, 3 to 4 hours. Store covered in the freezer; break up with a fork or potato masher before serving.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Buck & Bramble

Chilly Mermaid

The Creative Wedge

Cromwell’s Produce

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

Nancy’s Natives

The Neighborhood Harvest

New Earth Farm

The Orchid Station

Pelon’s Baja Grill

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

SALAD DAYS

Friday, Jun. 1st 2018

The Bakery at Riverside Farm will be there with baskets loaded with favorite sourdough breads and other treats.

Elizabeth Eats will be selling Triple Nut Butter, Strawberry Chocolate Fudge, Vanilla Almond Milk, Chocolate Cashew Milk, Savory Nut and Seed Bread, Cinnamon Spice Granola, Vanilla Cake Bites, Brownie Bites, Tropical Bites, Coffee Bites, and Berry Bites.

Mattawoman Creek Farms will be bringing Savoy cabbage, beets, kale (4 varieties), Lettuce, tatsoi, bok choy, Italian cauliflower, broccoli, arugula, radishes, kohlrabi, bunching onions, and sweet basil (Genovese and Thai).

New Earth Farm will have salad mix, easter egg radishes, French breakfast radish, Italian chicories, rainbow chard, green and red cabbage, Napa cabbage, edible flowers, cut flowers, red Russian kale, dinosaur kale, broccoli, and kohlrabi.

FOOD NEWS TO USE

Congratulations to My Vegan Sweet Tooth for winning several reader’s choice awards; it’s nice to see that others know what we have all along that you are the best!

FOOD FOR THOUGHT

Why was the carrot embarrassed? … Because it saw the chickpea !!!

RECIPE

BEET PANZANELLA SALAD

I love interesting salads, and my take on a classic panzanella (bread salad) switches up ingredients, including substituting tomatoes with roasted beets. Beets are offered this week from Mattawoman Creek Farms and salad greens come from New Earth Farm on Saturday. 

Preheat oven to 425F. Peel and cut into 3/4-inch cubes four beets and, in a medium bowl, toss with 2 tablespoons olive oil and 1 teaspoon dried oregano. Spread beets evenly on a parchment-lined baking sheet and sprinkle with a bit of coarse salt. Bake 10-20 minutes, or until beets are fork-tender. Set aside to cool.

Cut a half of a loaf of bread into 3/4-inch thick slices, place on a parchment-lined baking sheet, brush with olive oil, and place in oven under the broiler for 2-3 minutes, watching closely. As soon as the tops turn brown, turn bread, brush with oil, and broil 1-2 minutes, or until golden. Remove, allow to cool, and cut into cubes.

In a large bowl, add beets, bread, 2 cups salad greens, juice from one lemon, 1/4 cup olive oil, and 8 ounces of crumbled feta cheese. Toss, sprinkle on coarse salt and freshly ground pepper, garnish with fresh oregano, and serve.

Yields 4 servings

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

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.

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

HOLIDAY PICNICS START AT OBFM

Friday, May. 25th 2018

Everything you need for a great grill out or picnic this Memorial Day Weekend can be found at Old Beach Farmers Market, including:

The Bakery at Riverside Farm is back and will be at OBFM all summer. This week look for your favorite sourdough loaves, scones, muffins, and strawberry treats.

Cromwell’s Produce comes to the market with fresh may peas in the hull or shelled, sugar snaps, red and green leaf lettuce, red and green Romain, spring onions, as well as curly and Tuscan kale.

Look for Crunchy Carrot’s  new summer special, the Hydration Station. It is made with watermelon, kale, and mint and is so so good. It’s an amazing electrolyte replenisher and kidney cleanser. Look for Crunchy Carrot outside the market at Leaping Lizard Cafe on Shore Drive, moving from their previous location at Bishopsgate Department Store.

Elizabeth Eats will be selling Tropical Bites, Mint Chocolate Bites, Vanilla Cake Bites, Strawberry Chocolate Fudge, Pecan Cashew Butter, Savory Nut and Seed Bread, Chocolate Cashew Milk, Turmeric Almond Milk, and Almond Milk.

Flour Child Bakery will be at the market with favorites like jumbo cinnamon rolls, new pecan sticky buns, a variety of scones, chewy-soft cookies, and  deep-dish pies including Cherry Lattice, Salted Caramel Apple, Key Lime, Coconut Custard, Lemon Chess, & Strawberry Rhubarb, perfect for Memorial Day cookouts!

Jubilee Seafood has soft-shell and hardshell crabs for pre-orders. Also look for scallop, littlenecks, oysters, and tuna.

Organic Beets, Romanesca Cauliflower and Broccoli are three new crops that Mattawoman Creek Farms will be bringing to the market Saturday. They will also have Lettuce (4 varieties), Carrots, Radishes, Kale, Bunching Onions, Kohlrabi, Arugula and Bok Choy. All organic and grown at Mattawoman.

Sandi’s Sandies has a special this week only, mini Double Lemon Scones  in addition to Walnut Sandies, Ginger Snaps and Gluten Free Oatmeal cookies w/walnuts raisins and coconut.

Look for a new produce from Savor the Olive featured this weekend at the OBFM: water-powered, stone-ground Heirloom Hickory King White Grits, a Virginia’s Finest product.

Vegan sweets and Chick-Un Burgers are offered from My Vegan Sweet Tooth. They also have a new guy doing the market right now, Jacob, so make him feel welcome.

FOOD NEWS TO USE

OBFM is having a donation/membership drive this Saturday. Market board member Denny and wife Pat Wance have graciously donated a total of 6 small, cherry trees of the Yoshino and Weeping varieties as an incentive. They (the trees–not Denny & Pat) are 2-3 feet tall and available for a donation at the Information Tent. Our patrons are invited to come and play “Let’s Make a Deal” for a good cause under our big top!

Come to the market, and stay for all the Memorial Day Weekend festivities at the Oceanfront.

WELCOME WEEKLY MARKETS 

We’re back! OBFM markets now run every Saturday through the summer and fall season. Welcome back to the market for the first time this year: Cromwell’s Produce and Sandi’s Sandies!

FOOD FOR THOUGHT

What is green and goes to summer camp? … A Brussels Scout !!!

RECIPE

SASSY SOUTHERN TARTAR SAUCE

 

A great way to enjoy grilled fish this Memorial Day Weekend is with my Sassy Southern Tartar Sauce, a quick and easy accoutrement that has a bit of sweet and a bit of heat. Try it this season on soft-shell crabs, too.  

In a large mixing bowl, add 1/2 cup mayonnaise; 1-1/2 teaspoons bread and butter pickles, finely chopped; 1-1/2 teaspoons minced sweet onion, such as Vidalia; 1-1/2 teaspoons fresh lemon juice; and 1/8 teaspoon salt and mix well. Add garlic powder, freshly ground black pepper and red pepper flakes to taste and mix well. Cover and refrigerate at least 3 hours. Yields approximately 1/2 cup.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Buck & Bramble

The Butter Brothers

The Creative Wedge

Cromwell’s Produce

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

JR’s Microgreens of V.B.

Jubilee Seafood 2

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

Nottalotta Acres Urban Farm

Pelon’s Baja Grill

The Prissy Pickle Company

Sandi’s Sandies

Savor the Olive

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

GETTING ALL SPICY IN HERE

Friday, May. 18th 2018

Flour Child Bakery will be bringing favorites like jumbo cinnamon rolls, flavorful scones, chewy-soft cookies, and deep-dish pies including Strawberry Rhubarb, Key Lime, Lemon Chess, Salted Caramel Apple, and more. Whole pies can be ordered in advance by calling the bakery.

 

Healthy soil, strong organic seedlings, timely rainfall and lots of loving care are producing abundant, tasty and beautiful organic veggies at Mattawoman Creek Farms. This week they will have radishes, arugula, purple kohlrabi, lettuce (four varieties), spinach, baby bok choy, kale (three varieties), bunching onions, red Swiss chard and carrots. Spinach season will end soon, so stock up by purchasing large specially priced bags of spinach for eating now or freezing for later. Specially priced large bags of kale will also be available for purchase from Mattawoman. 

 

Get those knives sharpened this weekend at Max the Knife

 

Three Ships Coffee is now offering cold brew tea each; this week It is a black tea called Darjeeling from West Bengal India that is naturally sweet and floral super refreshing .

 

WELCOME WEEKLY MARKETS 

 

We’re back! OBFM starts weekly markets this Saturday and through the summer and fall season. Welcome back to the market for the first time this year: Jubilee Seafood and Pendulum Fine Meats.

 

FOOD FOR THOUGHT

 

What do you call a cow with a nervous twitch? … Beef jerky !!!

 

 

RECIPE

SPICY CARROT CHIPS

 

Enjoy eating my Spicy Carrot Chips out-of-hand as a snack, or add to the tops of salads and soups. Believe it or not, they also make a delicious addition to a peanut butter sandwich! Here’s how to make them.

 

Preheat oven to 400F. Using a mandolin cut four medium carrots into thin ribbons. In a medium bowl, add 1 tablespoon olive oil, 1/2 teaspoon black pepper, 1/2 teaspoon cumin and 1/4 teaspoon nutmeg and stir. Add carrot ribbons and toss to coat. Evenly lay out carrot ribbons in a single layer on a parchment paper-lined baking sheet and bake until crisp and dry, about 15 minutes. Remove and cool before serving. 

 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

 

VENDORS

 

Buck & Bramble

The Chilly Mermaid

The Creative Wedge

Croc’s 19th Street Bistro

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.

Jubilee Seafood

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

Nottalotta Acres Urban Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Speedy’s Hot Sauce

Terrapin 

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls

JUST BEET IT

Friday, May. 4th 2018

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?

WELCOME WEEKLY MARKETS 

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

FOOD NEWS YOU CAN USE

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.

FOOD FOR THOUGHT

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

TELL US!

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

RECIPE

ROASTED BEETS

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

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

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

SAVOR THIS POACHED FISH DISH

Thursday, Apr. 19th 2018

The Bakery at Riverside Farm comes with baskets loaded with OBFM favorite sourdough breads, scones, and muffins.

Creative Wedge returns with new products: Chow Chow Wow! (not real spicy) and Chow Chow Pow! The “pow” comes courtesy of Speedy’s #47 Barbados Ghost Sauce.

 

Crunchy Carrot will have their signature Coconut Lentil soup for sale. They launched a new juice, Detox Dandy, at the last market and immediately sold out, so get out early.

 

Elizabeth Eats will be selling Vanilla Cake Bites, Berry Bites, Mint Chocolate Bites, Coffee Bites, Strawberry Chocolate Fudge, Triple Nut Butter, Chocolate Chip Cookie Butter, Savory Nut and Seed Bread, Almond Milk, Turmeric Milk, and Chocolate Cashew Milk.

 

Full Quiver Farm is gearing up for the summer and are just one week shy of having chicken back in stock. They expect to have full supply by April 28th and will have plenty for the starting summer season at OBFM starting back full time in May. They will have a limited supply of beef this weekend along with their pork sausage, bacon, roast, hot dogs, meat snack sticks and various other delicious items! Make sure to get your pre-order in. Also, The Farmer’s Grill will be in full swing at the market, so bring an appetite.

 

Flour Child Bakery come with favorites like jumbo cinnamon rolls, flavorful scones, chewy-soft cookies, and deep-dish pies, including key lime, salted caramel apple and cherry crisp pies, and two newest additions, honey vanilla bean and Indiana sugar cream pies. Whole pies can be ordered in advance by calling the bakery.

 

It Started with a Fig will have a multitude of flavors this week, including Kiwi Strawberry and the new and improved Pine Apple Express with Coconut. Also, look for an old favorite: (Blues Berry) Triple Berry!!  

 

It is Mattawoman Creek Farms’ 12th year selling their USDA certified organic vegetable and herb plants – all grown by Mattawoman. They only sell varieties that have been grown on their farm and have found to do well in this area. This Saturday they will be selling their organic vegetable and herbs plants and will have the following organic veggies from their farm: beets, carrots, spinach, lettuce (green and red leaf, butterhead, and romaine), kale, collards, bunching onions, bok choy, arugula, kohlrabi, sorrel, cabbage, turnips, chard and mustard greens.For a limited time, you can still sign up for Mattawoman Creek Farms’ Summer CSA, which begins in mid-May and runs for 14 weeks. As always, it features 100% USDA certified organic produce, all grown by Mattawoman.

 

Veg Out Gardens bringing a wide selection of our certified organic vegetable and herb plants for your garden to get things growing this spring.

 

WELCOME SAVOR THE OLIVE

 

Welcome to Savor the Olive, which offers extensive selections of extra virgin olive oil and authentic aged balsamic vinegar. There are three retail stores across Coastal Virginia, including Hilltop in Virginia Beach, Ghent in Norfolk and Harbour View in Suffolk. Savor the Olive grew from extensive travels through Italy from owner Bonnie Lawrence. We are happy to have them as a new vendor at OBFM. 

 

WEEKLY MARKETS COMING SOON

 

Mark your calendars! OBFM is starting back up every Saturday beginning in May and running through October. Come get your seasonal goodness weekly.

 

READ ALL ABOUT IT

 

The Virginia Beach Public Library will be on hand this Saturday. They’ll be on hand to talk about all the cool things going on at the Oceanfront branch. Come and check them out. See what we did there?

 

MORE NEWS YOU CAN USE

 

Crunch Carrot is opening the back patio at Bishopsgate Department Store (3259 Virginia Beach Blvd.) on May 4 and will launch our summer menu at that time. It will be the first of their First Fridays with live music, drinks, and food from 5pm to 8pm. 

 

FOOD FOR THOUGHT

 

Why did the chicken take a nap? … … … Because she was eggs-hausted

 

TELL US!

 

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 

 

RECIPE

OLIVE OIL POACHED FISH

 

Poaching in olive oil is a quick and easy way to cook seafood; the fish in no way gets oily, but it does come out flaky and moist and oh-so delicious. For best results, use a firm flesh fish, like catfish, cod, grouper, halibut, rockfish, salmon, and swordfish

 

Cut boneless, skinless fish into 3-4 ounce filets and place close together – but not touching – in a small pot. Add 3-4 garlic cloves cut in half, a few sprigs of herbs such as parsley or thyme, and a teaspoon each of coarsely ground salt and pepper. Pour a good olive oil blend to cover the fish completely. 

 

Heat on medium-low heat; the oil should not come to a boil. Poach for 6-9 minutes – the fish should be opaque throughout. Remove fish from the pot with a slotted spoon to a paper towel-lined plate, allowing to drain slightly. 

 

Sprinkle on additional salt and pepper and serve immediately. Oil can be strained and used to drizzle on fish or sides such as vegetables; it is infused with the seasonings but does not take on a fishy flavor. 

 

 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

 

VENDORS

 

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Buck & Bramble

The Butter Brothers

The Chilly Mermaid

The Creative Wedge

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

Full Quiver Farm 

Give. Treat. Love.

Grace & Gratitude (tentative)

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of Virginia Beach

Lamia’s Crepes

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

You Had Me At Bacon

Thursday, Mar. 15th 2018

Crunchy Carrot will debuting a new green juice, Detox Dandy, at the market this Saturday. The Detox Dandy juice contains dandelion greens, cucumber, celery, apple, and lemon.

Dandelions are packed with nutrients and help cleanse the kidneys and liver. One study also found that dandelion greens could inhibit fat absorption in a similar way to some weight loss drugs. It works by blocking the activity of pancreatic lipase, an enzyme that breaks down fat molecules in the body.

In the study, dandelion extract slashed pancreatic lipase activity by a whopping 86 percent, leading to a greater excretion of fat. All green cold-pressed juices will be 10% for St Patty’s day.

Elizabeth Eats will be selling brownie bites, coffee bites, mint chocolate bites, tropical bites, berry bites (new), vanilla cake bites, vanilla protein squares (new), chocolate hazelnut butter (new), triple nut butter, strawberry chocolate fudge, savory nut and seed bread, almond milk, turmeric almond milk, and chocolate cashew milk.

Returning with all the market favorites, JR’s Microgreens of V.B. will have Oriental Spicy Mustard, Russian Red Kale,  China Rose Radish, Red Garnet Amaranth, a custom salad mix with Red Cabbage, Snowball Cauliflower, Vienna Kohlrabi, and Arugula, Lemon Basil and Opal Basil.  To welcome the start of my second year of JR’s Microgreens of V.B. at OBFM, they are debuting two new varieties, On the 17th, Sweet Corn And Black Oil Sunflower Shoots.

Mattawoman Creek Farms’ spring season is in full swing. This Saturday they will have carrots, purple sprouting broccoli, romaine and green leaf lettuce, spinach, salad turnips, kale, collards, kohlrabi, arugula, sorrel, escarole, bok choy and mustard greens.

My Vegan Sweet Tooth will have or amazing sweets like cinnamon rolls and muffins, and some savory items too including breakfast sandwiches and chick-un nuggets.

A a special treat for the Shamrock runners this weekend, SunnySnacks Organics will have all three flavors of BubbyBalls (PB Hemp Cup, Coconut Goji, and AB&J) available in special single-BubbyBall packaging for $2 each so runners can have a single-serving healthy snack without having to carry around a whole container. They will still have the larger eight-serving containers for sale, too.

Mark your calendar: the next market will be April 21

HOLIDAY MASHUPS

What’s a popular beach destination to do on Yuengling Shamrock Marathon weekend when market day falls on a holiday with others on the horizon? We just have a holiday mash up, of course.

We’re hosting a St. Easter’s Day egg hunt for the wee ones 10 and under, and this is one event you won’t want to Passover. Check in at the Information Tent, then meet us in the garden by 10:30 to hunt for awesome treasures. If the Luck of the Irish is with your little bunny, you could win a $25 gift certificate to Old Beach Farmers market!

Filling up Easter baskets or getting holiday hostess gifts just got a whole lot easier when you stop by to see our special guests, Forbes Candies.They’ll be on site to personalize your favorite Forbes candy egg. Makes a special gift for the whole family.

If your tastes run more toward the eclectic and hard to find, our friends at  The Virginia Beach Flea Market  are having their first market of 2018 just across the way. There could be that proverbial pot of gold waiting for you.

FOOD FOR THOUGHT

When is an Irish potato not an Irish potato? … When it’s a French fry!

TELL US!

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

RECIPE

SPINACH SALAD WITH HOT BACON DRESSING

 

A classic dish, Spinach Salad with Hot Bacon Dressing, adds delicious complimentary and contrasting flavors, textures and temperatures. Here’s how you do it:

Cook six strips of bacon in a medium skillet over medium heat until crisp. Remove the bacon with a slotted soon to a paper towel-lined plate to drain. Rough chop the bacon; set aside.

Drain the bacon drippings into a bowl; spoon two tablespoons back into the skillet. The excess drippings can be refrigerated and saved for other use, or discarded.

Heat the drippings over medium heat and add 2 tablespoons rough chopped white onion. Whisk for 2-3 minutes, then add 1/2 cup red wine vinegar, 3 tablespoons Dijon mustard, 1/2 teaspoon coarse salt, 1/2 teaspoon red pepper flakes and 1/2 teaspoon freshly ground black pepper. Whisk to incorporate and bring to a simmer for an additional 2-3 minutes. Remove the skillet from the heat.

On four plates, add 2 cups spinach leaves, perhaps from Mattawoman Creek Farm,, 1/2 sliced hard-boiled egg, a few slices red onion, and equal amounts of retained bacon. Drizzle with hot bacon dressing and serve.

Yields 4 servings

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Buck & Bramble

The Butter Brothers

The Creative Wedge

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Forbes Candies

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude (tentative)

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Lamia’s Crepes

Mattawoman Creek Farm

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

Speedy’s Sauce Co.

SunnySnacks Organics

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers