SASSY SHISHITOS AND MORE

Thursday, Jul. 20th 2017

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

After a week off, Louise from The Bakery At Riverside Farm returns loaded with sourdough varieties. Sour Cream Blueberry Muffins made with local Picketts Harbor berries are on the list too.

Summer is fig-tastic at It Started With A Fig. Stop by for samples (and to purchase) these tasty, versatile all-natural homemade jams.

Iron Goddess Tea Room is serving up another free tasting event at 10:30. The theme is Oolong teas, and they will be featuring two brand new Taiwanese Oolong teas – Nantou Four Seasons Oolong, a great everyday drinking tea, and Alishan High Mountain, a fine grade tea from a very special region in Taiwan.

Plan your summer parties the week with local fresh catches from Jubilee Seafood. All items are picked up locally and are fresh; preorder to reserve your favorites. In addition to clams, oysters, crabmeat, dry-pack sea scallops and more, look for some frozen Eastern Shore softshell crabs. Check their Facebook page for any last minute catches.

Mattawoman Creek Farms is taking preorders of their bulk organic slicing tomatoes for pickup at Saturday’s market. Look for other delicious things, too.

It’s the dog days of summer, and produce is coming in fast. At New Earth Farm look for sweet peppers, hot peppers, shishito peppers (see Patrick’s recipe below), kale, chard, onions, scallions, eggplant, pasture raised eggs and more.

The Orchid Station only blooms at OBFM once a month, and this Saturday is it. Kathy has a good selection of beautiful, blooming plants. Customers can call ahead with any special requests.

NOTABLES

Stroll over to Station 14, just a block south on Cypress Street, for the Merchant Market. Shop for great gifts and fantastic finds, with proceeds benefiting the Virginia Beach Volunteer Rescue Squad. The event takes place from 9 a.m. until 2 p.m. at the station, 740 Virginia Beach Boulevard, right next to the library. For more information, visit www.VBVRS.org

FOOD FOR THOUGHT

Why did the tomato blush? … Because he saw the Salad dressing. 

RECIPE

SAUTED SHISHITOS 

Shishito isn’t the name of a mid-80s Phil Collins song, it’s a small, finger-long, thin-skinned Asian pepper, with an entirely edible pod. It can be eaten raw in salads or on sandwiches, but it is typically served blistered by frying, grilling or roasting and eaten as an appetizer or snack (or try them in an omelet or on a pizza.) The shishito is fruity and mellow-flavored, except when it isn’t; about one in every ten peppers are hot and spicy, making it like an edible game of chance. 

In a large sauce pan, add a few tablespoons of olive oil and heat over medium heat until the pan and oil are very hot, but not smoking. Add a handful of shishito peppers and toss them frequently. You want to keep them moving about in the pan so they blister where they are in contact with the heat, but do not burn.

Cook and toss for 10-15 minutes. Remove from the pan immediately to a medium bowl, add a squeeze of fresh lemon, a sprinkling of sea salt, and toss.

Serve immediately with a cool dressing like ranch or Green Goddess. If you’d like my recipe for Green Goddess, email me, PatrickEvansHylton@gmail.com and put “Green Goddess recipe” in the subject line.

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

Bergey’s Blossoms

The Butter Brothers

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

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Orchid Station

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

MARKET REPORT | JUST PEACHY PIES AND MORE

Thursday, Jul. 13th 2017

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

MARKET REPORT | CAN YOU SAY YUM, AND MORE

Friday, Jul. 7th 2017

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

Did someone say muffins? Yes! Louise from The Bakery At Riverside did! Look for blueberry muffins in addition to their awesome collection of sourdough breads.

Fresh and organic is what Beach Biscotti is all about. Look for a variety of vegan and gluten-free foods such as muffins, cookies, power bars, paleo bars and decadent black bean brownies, made fresh from scratch every week.

Can you say “yum”? The Chilly Mermaid Food Truck will feature Cantaloupe Sorbet for the first time, using fresh cantaloupes from Cromwell’s Produce.  Look for their regular line-up of gelato, plus Blood Orange Sorbet.

Take a dip with The Creative Wedge’s Sloane’s Smoked Gouda Dip and Memaw’s Pimento Cheese along with a spread just premiered last week: Wedgie’s Wild West Ranch Dip, full of flavor with cheddar cheese, ranch seasonings and a stout beer. Remember, Barbara and Sloane also continue to carry Goats-R-Us goat cheeses and more.

Flour Child Bakery comes with an assortment of summer fruit pies. Remember, they usually sell out at the market, so call ahead of time to reserve any pie you’d like to pick up.

Full Quiver Farm has smoked ham steaks on sale this weekend; save 20 percent! They’re easy to cook and wonderful on the grill. They will also have pork loin roasts on special. Come by for yummy samples of great products too. And as always, shop for eggs, sirloin steaks, ground beef, breakfast links, chicken, sausage and more. And – they are already taking orders for their legendary Thanksgiving turkeys!

It’s Seafood-a-Palooza at Jubilee Seafood with a great assortment of fresh, locally-harvested seafood including: Littleneck Clams from the Eastern Shore in bags of 25, 50 or 100; Seaside Oysters also from the Eastern Shore and also in bags of 25, 50 or 100; backfin, lump or jumbo lump fresh-picked crabmeat; 21-25 count dry-packed Sea Scallops; and Number 1- and Number 2-size hard crabs by the dozen or bushel. Remember, it’s best to call ahead for orders. And, keep in mind that clam and oyster bags are recycled.

Lamia’s Crepes will again partner with Udder Chaos Farms to offer the excuse Udder Chaos Crepe filled with fresh Berkshire sausage and two non-GMO eggs direct from Udder Chaos. It’s then topped with melted Swiss cheese and Lamia’s own homemade aioli sauce. These are limited! Come hungry and come early to get yours!

Mattawoman Creek Farms has the following organic veggies: red and yellow cherry tomatoes, green beans, yellow and blue new potatoes, slicing and Asian cucumbers, red beets, zucchini, yellow squash, savoy cabbage, lettuce, sweet onions, asparagus, beans, purple onions and kale.

RECIPE

STEAKHOUSE GREEN BEANS

Green 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.

Steam one pound of prepared 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-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

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

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

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

The Prissy Pickle

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

MARKET REPORT | GIVE ‘EM KALE … AND MORE

Thursday, Jun. 29th 2017

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

The Bakery at Riverside Farm reports that the majority of their loaves are a true sourdough and vegan. Louise says she’s been on a babka kick—chocolate/walnut is her favorite, but she’s also making cinnamon/raisin or cranberry. Also, look for cream scones and muffins to go with your coffee as you shop. Muffins tend to feature local fruit or vegetables.

Bergey’s Blossoms will have lots of elephant garlic, last of spring potatoes, peppers and of course pre-made bouquets in glass mason jars. They are now offering bouquet subscriptions (like a flower CSA)  where you can purchase 6 weeks of large premium bouquets, for pick up at their farm or at OBFM; sign up Saturday and get $10 off!

Commune  comes with large, early heirloom tomatoes full of big, juicy, swoon-worthy flavors! Other new things include lovage and salad turnips. Also this week: pattypan squash, cucumbers, and okra. Big bulb onions will be available in 2 or 3 weeks.

Things are corny at Cromwell’s Produce; fresh-cut, bi-color sweet corn in fact, named Latte. Other items: South Carolina peaches and tomatoes, red, white and blue potatoes for that patriotic potato salad, handpicked snap beans and melons, and more.

Flour Child Bakery will present such seasonal pies as Strawberry-Rhubarb and Triple Berry and other favorites including cherry, Key lime, and lemon chess. Whole 9-inch pies can be reserved by phoning them in advance.

Give ‘em kale! Give.Treat.Love. will have organic kale-mint treats for pets. Kale is a great source of fiber, calcium and vitamins A, E, and C and is shown to decrease the risk of cancer in our fur babies. The kale comes from our friends at the market, Mattawoman Creek Farm.

Jubilee Seafood says look for fresh shrimp, crabmeat, scallops, clams, oysters and hard crabs. Preorder by 4pm on Thursday for pickup by 10am on Saturday to assure your selection.

Lamia’s Crepes will again be serving their delicious sweet and savory crepes at the OBFM, including their specialty Brunch Crepe (egg, bacon, swiss) and our Chesapeake Crepe (egg, spinach, tomatoes, swiss).  Both are topped with Lamia’s homemade aioli spread and are exclusive to the market.

My Vegan Sweet Tooth comes with sweet treats and hot breakfast burritos.

Congratulations to Vy’s Pies for recognition of their amazing Brooklyn Apple Pie in a recent Distinction Magazine. You can find it and other decadent pies this weekend along with some amazing artisan quiches like spinach and feta.

RECIPE

SENSATIONAL SUMMER CORN SALAD

There are few things better than fresh corn; in the summer, each little yellow kernel just seems to burst with sunshine. Corn-on-the-cob is amazing, whether the ears are boiled, roasted or grilled, but I love taking that method one step further. Here is one of my favorite ways: my Sensational Summer Corn Salad:

Boil or roast 3-4 ears of corn, allow to cool to room temperature, and cut kernels off the cobs. Place kernels in a large mixing bowl along with 10-12 cherry tomatoes, quartered; one-half of a green pepper, chopped; one celery stalk and leaves, chopped; one-half of a red onion or a sweet onion such as Vidalia, chopped; one small bunch flat leaf parsley, chopped; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; and 1 teaspoon powdered garlic. Toss and add 1/4 cup Greek yogurt; toss to coat. Cover and refrigerate at least one hour before serving. Yields 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

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

Edmonds Farm

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

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

DAD WILL BE GLAD: A FARMERS MARKET FEAST

Thursday, Jun. 15th 2017

Fix Dad a hero’s breakfast of farm fresh eggs, sausage, bacon, melon, sweet rolls, jam and more.

Or maybe consider an afternoon cookout with meat or seafood, salad. Add to that an array of late spring/early summer veggies, pies, cakes, cookies or brownies for dessert, and a beautiful bouquet for the table.

You’ll find it all this Saturday at Old Beach Farmers Market.

VENDOR MEET & EAT: MATTAWOMAN CREEK FARMS

Mattawoman Creek Farms is our honored vendor today. Rick and Janice Felker produce an amazing selection (21 different varieties this week) of certified organic produce from 44 acres overlooking Mattawoman Creek and the Chesapeake Bay.

The Felkers pride themselves on growing healthy food and on being good environmental stewards of their piece of heaven. Both Rick and Janice are UVA grads and were CPAs early in their careers. Janice later became a librarian. Rick left the business world to become a farmer when they moved to the Eastern Shore.

This week look for fennel, romanesco cauliflower, broccoli, beets, cucumbers, three kinds of kale, arugula and too many others to mention.

Rick advises, “Carrots and lettuces are winding down so get them while we have them.”

DON’T MISS …

Welcome Elizabeth Thomas of Elizabeth Eats, our newest and youngest vendor. Our fledgling entrepreneur sells a variety of healthy snacks, drinks and sweet treats.

Jubilee Seafood has fresh picked crabmeat ($18 – $32), East Coast shrimp ($14), Eastern Shore clams ($35/100) and oysters ($50/100), sea scallops and hard crabs. Preorders are encouraged via email:  jubileeseafoodco@gmail.com

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

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Elizabeth Eats

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

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Sandi’s Sandies

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

Paint Some Produce

Wednesday, Jun. 7th 2017

June is national Fruit and Veggie Month and Old Beach Farmers Market is all in.

Heather Donis, a Virginia Beach artist known for her popular paint parties, needs your help in painting a mural of local produce. All market customers are invited to grab a brush and help produce a masterpiece that will be hung on the mural wall in the nearby 18th Street Parklet.

 

www.heatherdonisdesigns.com

SEAFOOD … AND SOAP

Jubilee Seafood has fresh-picked crabmeat, bags of Eastern Shore oysters and clams and sea scallops. The hard crabs they are catching are still small and cost $35 for a dozen of #1 size. Preorder hard crabs via email, jubileeseafoodco@gmail.com, and pick them up by 10am.

Welcome back to Kevin Anderson of Tasha’s Own. We’ve missed your delightful goat’s milk soap.

BE OUR FRIEND, AND WIN!

Are you a Friend of the Market yet? Our vendors are honoring you with a raffle of tasty comestibles.

Check in at the Information Tent to see if you need to join or renew. Friends are vital to OBFM. Without them, our little non-profit would not be able to bridge the gap between what our vendors pay and the actual costs of operating the market.

RECIPE
BOURBON & BROWN SUGAR SCALLOPS

Three of my favorite flavors combine in this sensational seafood dish: bourbon, brown sugar and scallops. This is a quick-and-easy entree to prepare; the most you’ll wait is for the scallops to marinate in the refrigerator. Be sure to use local scallops and look for a Virginia bourbon or other whiskey, too.

In a plastic zip-top bag, add 3 tablespoons bourbon, 3 minced garlic cloves, 2 tablespoons brown sugar, 2 tablespoons soy sauce, 1 tablespoon ground ginger, 1 teaspoon lime juice and a dash or two of freshly ground black pepper. Add 1 pound of scallops, seal, and marinate in the refrigerator for 2 hours.

Coat the bottom of a large skillet with olive oil over medium-high heat. Add scallops and marinade and space scallops out evenly. Cook for 1 to 2 minutes, flip, and cook an additional 1 to 2 minutes. Remove scallops to a serving platter and bring marinade to a boil for 2 to 3 minutes; drizzle over scallops and serve with a garnish of fresh cilantro.

Makes 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

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

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

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pendulum Fine Meats

Tasha’s Own

Three Ships Coffee

Udder Chaos

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Gals

Farmers Market Fixtures

Thursday, Jun. 1st 2017

John Cromwell and daughter Elizabeth have been fixtures at Old Beach Farmers Market from the very beginning.

John farms 60 acres (25 in produce, 35 in grain) but his real love is the labor-intensive produce. John farms conventionally but with a protective eye for the wetlands bordering his location on Back Bay and the wildlife it supports.

Elizabeth runs the farm stand at 3116 New Bridge Rd. during the week and sells at OBFM on Saturdays. This week, look for cauliflower, broccoli, red and gold beets, kale and May peas.

The May peas have been in short supply this season because heavy rains have made fields too wet to pick – making pea fanciers very sad.

BE AN OBFM FRIEND

Consider becoming a Friend of Old Beach Farmers Market. Friends help bridge the gap between the costs of operating the market and what we receive in vendor fees. On June 10, we have a special drawing open only to market Friends. Sign up this week in the Information tent for a chance at a wonderful gift basket drawing on June 10.

RECIPE
BEET PANZANELLA

I love interesting salads, and my take on a classic panzanella (bread salad) switches up ingredients, including substituting tomatoes with roasted beets.

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 arugula, 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

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

The Farm Life

Flour Child Bakery

Fruitive

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

Speedy’s Hot Sauce

Tasha’s Own

Terrapin Restaurant

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

TEN LOOKS GOOD ON US

Wednesday, May. 24th 2017

We’re a 10!

Ten summers ago, Old Beach Farmers Market opened on Memorial Day Saturday with a farmer, a restaurant and a seafood vendor.  We now have 42 vendors with more asking to join. On a bigger scale, our little non-profit was the catalyst for the ViBe Creative District and the rejuvenation of the surrounding neighborhood. That’s plenty of reason to party, and we’re tooting our own horn.

Come this Saturday for a celebration: Mayor Will Sessoms joins us at 10 a.m. to toast our success and sample cupcakes by My Vegan Sweet Tooth. School of Rocks brings its own brand of musical energy in sets at 10:30 and 11:30 a.m.

Lori Golding Zontini, a member of the OBFM board (and event chair) and a vendor (It Started with a Fig) says, “We have a lot to celebrate. Our farmers, food producers and customers have created a real community that gathers weekly. I’m thrilled to be a part of it.”

Duff Kliewer, OBFM’s president, reflects on the market’s success.  “Old Beach Farmers Market is proof positive that a small group of volunteers can effect a big positive change in their neighborhood.

“As we approach our tenth anniversary, we celebrate the vendors who saw the vision and the opportunity we were offering and the customers who supported our growth. We look forward to a series of celebrations throughout the 2017 season and another ten years of growth.”

ETCETERA

Take note of our new summer hours; OBFM is open to serve you from 9 a.m. until noon.

Remember to check in on our Facebook page frequently for market updates.

This Saturday we welcome Dominion Green Power as a public service to discuss renewable energy for green-minded folks.

RECIPE

BOK CHOY SLAW

This is a fresh, delicious slaw that utilizes a gorgeous green – bok choy – which often makes an appearance at one or more vendors at OBFM. Use this slaw like you would any other – perhaps on top of some pulled pork barbecue sandwiches for Memorial Day. I also love to top another seasonal sandwich – this goes great on soft shell crabs. It’s also great on fish tacos. Here’s how I make it:

Take one large head of bok choy, trim, and slice very thin. Take two medium carrots and shred, and two or three green onions and slice thin. Add to a medium-sized bowl. In a separate bowl, add 1/4 cup white wine vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 2 teaspoons Dijon mustard, 1/2 teaspoon crushed red pepper and 1/4 teaspoon salt; stir until sugar and salt dissolve.

Dour dressing over bok choy mixture and toss to coat. Cover and refrigerate at least one hour to marinate and chill.

Makes 8 servings. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th

Street Bistro

Cromwell’s Produce

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

Micro Greens

Virginia Beach

My Vegan

Sweet Tooth

The Neighborhood

Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum

Fine Meats

Sandi’s Sandies

Tasha’s Own

Terrapin Restaurant

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

GET ‘EM WHILE YOU CAN

Wednesday, May. 17th 2017

THIS WEEK AT THE MARKET

It’s prime time for salads with tender lettuces before their season ends abruptly when the weather gets consistently hot. Look for radishes, turnips and asparagus. Collards and kale are still available but not for long. Jubilee Seafood returns as does Edmonds Farm (bison) and Max the Knife.

A FINE TIME TO PLANT

Beautifully grown bedding plants are a great investment in summer-long pleasure. Connect with your inner farmer when you carry backyard tomatoes, cucumbers and herbs to the family table.

Now is a fine time to plant but not for long so buy now and get your purchases in the ground. Grace and Gratitude, Mattawoman Farms, New Earth Farm and Veg Out have outstanding bedding plants and uncommon varieties. Be adventurous and grow something you’ve never tried before.

GET TO KNOW NEW EARTH

New Earth Farm has a fresh burst of youthful energy while staying true to the vision of founder John Wilson, known to many as a guru of healthy soil and sustainable farming. The new owners are Kevin Jamison, Eric Cardon, Marian and Paul Schultz.

Kevin and Marion are longtime acolytes who worked for years with “Farmer John”. Kevin has put a new twist on farm-to-table restaurants – he operates Commune in the Beach’s ViBe district and opens Commune in Norfolk’s Neon district this weekend.

If you haven’t already, introduce yourself to Marian and Paul who sell New Earth produce at OBFM. It’s reassuring to know who’s growing your food – sustainably and without chemicals.

RECIPE

QUICK PICKLE RADISHES

I admit it, I’m in love … in love with radishes. I eat them raw with a little salt sprinkled on them, or with a smear of peanut butter. I chop them for salads and salsa, I cut them and add on bread with some good butter and I toss them in some olive oil and roast them in the oven. 

Another way I enjoy radishes is made into a quick pickle. Use these on top of grilled fish, in beef or fish tacos, on top of green or potato salads, on a relish plate, on burgers and hot dogs, and just about any other way you’d use pickled cucumbers. Here’s how I make them:

Take 12 radishes, trimmed and washed, and slice into rounds as thinly as possible with a food processor, sharp chef’s knife, or mandoline, Pack the slices into a pint-sized canning jar and sprinkle on top 1 teaspoon red pepper flakes, 1/2 teaspoon whole black peppercorns and add 2 or 3 peeled garlic cloves.

In a small saucepan over medium heat, add 3/4 cups white vinegar, 3/4 cups water, 3 tablespoons sugar and 2 teaspoons salt, stir, and bring the mixture to a boil. Once at a boil, pour the liquid over the radishes.

Allow the liquid to cool then cover and refrigerate to chill until ready to use. Keep refrigerated for up to 2 weeks.

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 Bakery at Riverside Farm

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

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

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

New Earth Farm

Pelon’s Baja Grille

Pennacook Peppers

Speedy’s Hot Sauce

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

BRING MOM AND A COOLER

Wednesday, May. 10th 2017

What a Saturday morning!  Plan to hang around – not just for a full complement of curated vendors at Old Beach Farmers Market but also for a juried art show and live music by Joe McMurray.

Bring a cooler to store your meat and produce purchases while you enjoy the art show and other activities. A beach chair wouldn’t be a bad idea either. With so much going on, it could be a long day and a seat would be welcome.

GETTING ARTSY

Lynnhaven River Now celebrates its 15th anniversary with “The Art of Saving the River Festival” opening at 10 a.m. in the 18th Street Parklet between Cypress and Mediterranean. More than 40 artists are participating. Art demonstrations and children’s activities are part of the family-friendly fun. Bluegrass music starts at 11 a.m. and is part of the ViBe District’s Fringe Fest, sponsored by the Virginia Arts Festival.

MUNCHIES FOR MOM

If you forgot to make Sunday brunch reservations for Mom, shop OBFM for breakfast pastries, bacon, sausage, eggs, rolls and jam. Add cold-brewed coffee and a fresh bouquet for a winning breakfast in bed.

FROM FIELD TO FARMERS MARKET

Vegetables are getting more interesting by the week. Purple sprouting broccoli is ready to pick along with Swiss chard and bok choy. We’re in primo salad season with spinach, lettuce, beets and bunching onions, and more.

RECIPE

FARMERS MARKET FRITTATA

I love eggs; they are delicious, pack tons of protein, and extremely versatile. A favorite way of mine to enjoy eggs is in a frittata – a dish thats one part omelet and one part crustless quiche.

Just like an omelet or quiche, you can add a variety of fillings, from cheese to meats to vegetables. Grab some extra veggies this Saturday at OBFM to make a fabulous frittata for Mother’s Day. We guarantee brownie points.

Here’s how I make my Farmers Market Frittata:

Get a variety of fresh vegetables, trim, peel and wash as necessary, and cut into bite-sized pieces; you need a little more than a cup. In a medium-sized skillet, add 2 teaspoons olive oil and, over medium heat, add and saute vegetables until they are fork-tender, between 3-5 minutes. Remove with a slotted spoon and place on a paper towel-lined platter to drain and cool.

In a medium bowl, add 4 eggs, 1/4 cup milk and a dash of dried herbs, salt, and freshly ground black pepper. Whisk the mixture and add the saute vegetables. You can also add 1/4 cup shredded cheese, if you like.

In a medium-sized skillet, add 2 teaspoons olive oil and, over medium heat, add the egg mixture. Cook the egg mixture until eggs are almost set, between 8-10 minutes.

Remove the skillet from the heat and cover. Let the dish set until the eggs are completely set, with no visible liquid, between 5-10 minutes. Turn the skillet out onto a large plate and cut into wedges. Optional: top with salsa, tomato sauce or pesto. Garnish with fresh herbs like basil, oregano, or thyme. Serves 4-8.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at

Riverside Farm

Brentwood Farm

Build Your Food

The Butter Brothers

The Chilly Mermaid

Food Truck

The Creative Wedge

Croc’s 19th

Street Bistro

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

Mattawoman

Creek Farms

Max The Knife

Micro Greens

Virginia Beach

My Vegan

Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia

G-G-G-REENS

Wednesday, May. 3rd 2017

Late spring is its own kind of heaven with tender lettuces, spinach and escarole for salads; tatsoi, bok choy and bunching onions for stir-fries; kale and bets for juicing. Look for lemony sorrel for soups along with carrots, turnips and sweet potatoes.

A real glory of the season is asparagus, fresh and local, not trucked for thousands of miles to stand around in grocery stores. Laura Bergey brings bundles of just harvested asparagus from just down the road. So fresh it only needs a whisper of heat, a kiss of oil and a sprinkle of salt to make it divine.

Bedding plants are still big news. Veg Out Gardens has fifty kinds of herbs, including just the right mint for you julep. Mattawoman Farms has a curated list – they sell only vegetable and herb plants that have proved to be outstanding performers on their own farm.

Plan ahead for Mother’s Day and put in your baked goods order to pick up on the 13th. Serve her breakfast in bed with coffee from Three Ships or tea from Iron Goddess. Bring her dull knives and let Max the Knife give them a fresh edge. And don’t forget bouquets from Grace and Gratitude or Zinnia Girls.

Check out children’s activities in the Information Tent and sign up to become an OBFM Friend.

RECIPE

MINTBERRY JULEP

This isn’t a traditional julep, but then again, some traditional were meant to be broken.

In his book, “Travels of Four Years And a Half in the United States of America, printed in London in 1803, John Davis recalls a beverage enjoyed during his visit to the commonwealth, noting that a Mint Julep is:

“A dram of spiritous liquor that has mint steeped in it, taken by Virginians of a morning.”

So here is our version, perfect for spring not only resplendent in fresh mint, but fresh strawberries as well. Rather than bourbon, we lighten it up a bit with vodka and brighten it up a bit with sparkling wine – both from our great state.

Here’s how I make it:

In a wine glass, I add four or five torn pieces of fresh mint [from OBFM] and three finely chopped strawberries. To that I add one ounce of Spirits of the Blue Ridge vodka [distilled in Virginia Beach] and let it sit to steep for up to an hour in the refrigerator. Next I fill the glass with chilled Thibaut-Janisson [crafted in Charlottesville] sparkling wine and garnish the drink with fresh mint.

Note: Adding some crushed ice before the sparkling wine is optional.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine 

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat

Iron Goddess Tea Room

It Started With A Fig

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

Pelon’s Baja Grill

Pendulum Fine Meats

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

Old Beach Farmers Market Executive Director Search!

Monday, Mar. 20th 2017

Old Beach Farmers Market is searching for an Executive Director (“ED”).  The ED will work as a part time contractor to assist the Board of Directors with administration of the market and it is anticipated that the position would require about 8 to 12 hours per week.  ED will report directly to the OBFM President and the duties will include, among others: scheduling and administering Board meetings, preparing correspondence and maintaining files, managing vendor agreements and correspondence, coordinating with City of Virginia Beach regarding dates of markets, special events and street closures, communications and public relations, managing the OBFM membership program and identifying and applying for grants and other sources of funding.  A successful candidate must have excellent organizational and management skills, be able to communicate clearly (written and oral) and be comfortable working with various forms of social media. Knowledge of or past experience with farmers’ markets or similar not for profit organizations would be a plus. Interested candidates may submit a cover letter and resume to: info@oldbeachfarmersmarket.com.

IT’S A PARTY, AND YOU’RE INVITED

Friday, Mar. 17th 2017

One day isn’t enough to celebrate Old Beach Farmers Market (OBFM) 10th anniversary; we are going to make the flavor last all season long with fun events and a renewed focus on our friends.

It’s our friends that make us Coastal Virginia’s premier source for local food; stop by the Information Tent and learn how you can help. We need volunteer and contributor friends in our effort to take OBFM from Good to Great.

PLAN NOW FOR SUMMER

Mattawoman Creek Farms’ All 4 Seasons and Spring CSA programs are sold out, but now is the time to plan for summer.

Sign up now for the Summer CSA (Community Supported Agriculture) program where you pay a seasonal fee in exchange for receiving fresh, local produce as it is harvested. CSA subscribers pick up their portion of the harvest at one of several pickup points, including OBFM.

The Summer CSA runs for 15 weeks, beginning in mid-May. For more information about the program, including subscription sizes, prices, crops and more, visit Mattawoman Creek Farms at this weekend’s market or online at www.MattawomanCreekFarms.com

HARBINGERS OF SPRING

You can bet spring is near with Hashi Food Truck and fresh flowers returning to the market. Look for them this weekend, and also take a moment to welcome our new vendor, Micro Greens Virginia Beach.

RECIPE

SEARED SCALLOPS OVER DRESSED MICROGREENS

This is a quick and easy recipe that can go from pan-to-plate in less than half an hour.

In a large saute pan over high heat, add 2 teaspoons unsalted butter and 2 teaspoons olive oil. Pat dry and season 8 large scallops with salt and pepper on each side; carefully add to the pan with space in between each so they will sear and not steam. Cook for about 1-1/2 minutes on one side, turn, and cook an additional 1-1/2 minutes on the other side. Remove to a paper towel-lined plate.

In a medium bowl add 3 tablespoons extra virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1/2 teaspoon oregano, 1/2 teaspoon minced garlic, 1/4 teaspoon fresh ground black pepper and a pinch of salt. Whisk together and add a 1 cup packed microgreens (from our new vendor, Micro Greens Virginia Beach) and toss to coat.

Place dressed microgreens on a platter and arrange scallops on top. Yields 2 servings.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

Subscribe free: www.VaEatsAndDrinksMag.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

The Farm Life

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

Hashi Food Truck

It Started With A Fig

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

Pelon’s Baja Grill

Pennacook Peppers

Speedy’s Hot Sauce

Three Ships Coffee

Udder chaos Farms

Whole-ly Rollers

Zinnia Girl

Join The Party

Wednesday, Feb. 15th 2017

The calendar still says winter, but we are thinking ahead to summer.

We’ll see you this Saturday at Old Beach Farmers Market, but even as we are planning our gatherings here and now, we are planning something very special come Memorial Day Weekend.

It’s then, at the unofficial start of summer, that we launch a season-long jubilant celebration of our 10th Anniversary with special events galore; mark your calendar now for Saturday, May 28. And get in on the fun early and help with the planning by talking to our marketing director, Tracey Sanford. You’ll find her at the Information Tent. If you have teenagers who need volunteer hours, Tracey will find a spot for them.

But back to this weekend’s market: cool season vegetables are at their peak and loaded with vitamins. Buy enough fresh arugula to make pesto and napa cabbage for cole slaw, stir fries or to roast. Covington sweet potatoes, kohlrabi, Swiss chard and baby carrots all make great sides for bison, chicken and pork. Get jam for your yeast rolls or sourdough bread. Find biscotti and pastries to enjoy with cold brew coffee. It’s all there for you.

And don’t forget to bring your dull knives as Max the Knife joins us to put an edge on your blades while you shop.

RECIPE
KOHLRABI PARMESAN

I love kohlrabi, a delicious cultivar of cabbage, prized not only for it’s tasty bulb, but for the stem and leaves, too. When roasted, the bulb has a lovely understated sweetness. For a quick and tasty side dish, roast kohlrabi, toss in butter and lemon, and coat with crushed red pepper and finely grated parmesan cheese. Here’s how to make it:

Preheat your oven to 375F. Take two medium-to-large bulbs of kohlrabi and trim away stems. Completely peel the vegetable down to the tender, white flesh and cut into wedges. Place the cut kohlrabi on an aluminum foil-lined baking sheet, drizzle with 2 teaspoons olive oil, and toss to coat completely. Sprinkle with sea salt and roast about 30 minutes, or until the kohlrabi wedges are fork-tender and slightly browned.

Place in a bowl and add 2-3 tablespoons butter and toss until butter melts and coats the vegetable. Sprinkle on 1/2 teaspoon crushed red pepper flakes and 2-3 tablespoons finely grated parmesan cheese; toss to coat, squeeze on some fresh lemon juice and serve. Makes approximately 4 servings.

Recipe from Chef Patrick Evans-Hylton
Publisher of the locally grown publication, Virginia Eats + Drinks Magazine
Subscribe free – www.VaEatsAndDrinksMag.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

The Farm Life

Full Quiver Farm

Give, Treat, Love

It Started With A Fig

Mattawoman Creek Farms

Max The Knife

My Vegan Sweet Tooth

Pelon’s Baja Grill

Speedy’s Hot Sauce

Three Ships Coffee

Whole-ly Rollers

Winter Defying Produce

Wednesday, Jan. 18th 2017
Mattawoman Creek Farms, OBFM’s rock star organic farmers, are bringing a plenitude of cold-season vegetable in defiance of winter temperatures. Geography helps – water surrounds their Eastern Shore farm on three sides, protecting it from bitter cold. Being organic is huge – their healthy, biologically active soil produces strong plants that can stand up to the weather plus they plant only organic seeds. Half the winter crops are in open fields and half in unheated greenhouses known as high tunnels that give protection from the wind. This Saturday, look for tasty little German butterball potatoes, three kinds of sweet potatoes, lettuces, salad turnips, arugula, escarole, kohlrabi, bok choy, tatsoi, and other cold season vegetables.Ask Rick or Janet Felker about enrolling in one of their CSA (community-supported agriculture) programs where customers pay in advance for fresh local produce.

Also, please look for Hilltop Family YMCA at the market this weekend.

RECIPE

SWEET POTATO HASH

This recipe is wonderful as a breakfast item: just top each serving with a fried or poached egg and pan-fried bacon or sausage crumbles. It is equally delicious as a side dish at dinner, perhaps with a chicken or fish dish, when topped with a generous dollop of sour cream.

Peel and dice into bite sized pieces 1 medium sweet onion, 2 medium sweet potatoes and 1 red sweet pepper. Chop 2 garlic cloves.

Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add onions and cook until tender and translucent, stirring occasionally, about 5 minutes. Add sweet potatoes, red sweet pepper, garlic, 1 teaspoon crushed rosemary, and coarse salt and cracked black pepper to taste.

Cook, stirring occasionally, until sweet potatoes are tender and browned, about 15-20 minutes. Yields 2 servings

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Beach Biscotti

Brentwood Farm

The Creative Wedge

Croc’s 19th Street Bistro

Full Quiver Farm

Give, Treat, Love

It Started with a Fig

Mattawoman Creek Farms

Pelon’s Baja Grill

Whole-ly Rollers

TWAS THE WEEK BEFORE CHRISTMAS

Wednesday, Dec. 14th 2016

Just a week before Christmas and Old Beach Farmers Market is loaded with gift ideas and wonderful foods.  Uli Bennewitz and daughter Sophie of Weeping Radish Farm Brewery in Grandy, N.C., are making a special appearance with their outstanding German-style sausages.Thoughtful gifts from other vendors include jams, cheeses, freshly-baked breads, rolls, cakes, cookies and to-die-for brownies. For someone you really like, consider giving a CSA from Mattawoman Farms or Pendulum Fine Meats. Croc’s is selling award-winning wine from Lake Anna Winery, a family-owned vineyard near Fredericksburg.

Fresh vegetables from Mattawoman include spinach, kale, collards, purple mustard greens, lettuce, turnips, bok choy, tatsoi, bunching onions, sweet potatoes, potatoes, sweet peppers and kohlrabi.

Edmonds Farm has bison and pork; Full Quiver has chicken, pork and eggs; Udder Chaos has pasture-raised beef; Brentwood Farm has lamb; Pendulum Fine Meat, offers a curated inventory from area farmers.

Author Toni Guagenti is signing her book “100 Things to do in Virginia Beach Before You Die” in the Information Tent. While you’re there ask one of our awesome volunteers about purchasing OBFM gift certificates that can be used buying from any vendor on every market day.

RECIPE

SUGAR & SPICE HOLIDAY DRY RUB

Dry rubs are a great way to bring a boost of flavor to animal proteins, and my Sugar & Spice Holiday Dry Rub is great for many cuts of beef, chicken or pork. I especially love to have a family and friends meal with a whole beef tenderloin that’s been marinated with this rub as a base.

All of the spices below are readily available for sale retail.

In a small bowl, combine 1 tablespoon granulated brown sugar, 1 tablespoon dried minced garlic, 1 tablespoon Herbes de Provence, 1 tablespoon dried orange peel, 1 tablespoon crushed red pepper flakes, 1 tablespoon dried rosemary, 1 tablespoon sea salt, and 1 tablespoon smoked paprika. Stir to incorporate.

At this point, you could triple the recipe and put in a small decorative glass jar and give as a present over the holidays with the indication on a gift card that a half-cup of the rub is enough for an average whole beef tenderloin, and to use less for smaller cuts of beef, chicken or pork.

Also write on the gift card the directions for use: In a small bowl, add dry rub with 1 tablespoon red wine and 1 tablespoon olive oil and combine into a paste. Liberally rub the paste on the protein, place on a platter, and refrigerate for 45 minutes to an hour.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine at www.facebook.com/VirginiaEatsDrinksMag 

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Brownies, Cookies & S’more

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fruitive

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Café

Hashi Food Truck

It  Started with a Fig

Mattawoman Creek Farms

My Vegan Sweet Tooth

Pelon’s Baja Grill

Rockafeller’s Restaurant

Sandi’s Sandies

Speedy’s Hot Sauce

Three Ships Coffee

Udder Chaos Farms

Whole-Rollers

Orchids and Oysters and Pumpkins, OH MY!

Wednesday, Oct. 19th 2016
Our friends from Barboursville are back with their exquisite Orchid Station plants. This will be their last visit until spring, so come stock up. The selection is always stellar.Jubilee Seafood has plump oysters, briny clams, and their luscious crabs.

Pumpkins and squashes are front and center this week, including flavored baked goods and carved fall décor additions. Tis the season…

And greens have shifted into fall choices, too. Come get the freshest kale, collards, bok choy and other cool-season veggies. Or plant your own—there’s still time. Veg Out Gardens has reduced prices on pots of kale, crisp and leaf lettuces, herbs and more, all ready to plant now.

Eggleston Services returns with another chance to buy a $25 raffle ticket for a spiffy blue Corvette. The raffle supports the Warrior Bridge project, providing extended services to our disabled veterans. Dominion Green Power has a table to help green up your energy needs.

Our weekly markets continue through October. Stop by. Load up. Have fun.

RECIPE

CRAB COASTAL VIRGINIA

One of the region’s most enduring shellfish dishes is Crab Norfolk; here is my riff.

In a small bowl, whisk 1/4 cup white vinegar, 2 teaspoons soy sauce, and 1 teaspoon hot sauce; for the hot sauce, try Speedy’s, a locally-made product that you can occasionally find at the market.

Melt 3 tablespoons butter in a small skillet over medium-high heat. Add 2 cups crab meat (either lump or backfin) and an additional 3 tablespoons butter and vinegar mixture.

Cook, tossing continually, until heated through and the butter and vinegar mixture reduces slightly, about 5 to 7 minutes. Transfer onto a serving platter and top with one pat of butter, a sprinkle of paprika and some fresh chopped herbs.

Serve family style; makes 2 servings.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

The Bakery at Riverside Farm

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Café

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

The Orchid Station

Pendulum Fine Meats

Terrapin Restaurant

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

We Didn’t Blow Away!

Wednesday, Oct. 12th 2016

Thanks to all our stalwart vendors and patrons for coming last Saturday. Even with Hurricane Matthew threatening, the market was full and fun. We really appreciate your continuing support.

And we hold in our hearts those whose homes, businesses and farms sustained damage.

This Saturday marks the return of Edmonds Bison Farm, Lavender House, and My Vegan Sweet Tooth, part-time vendors but long-time favorites.

October treats continue! See you Saturday.

RECIPE

MASHED BUTTERNUT SQUASH

with Pumpkin Spice

A delicious seasonal treat is butternut squash, and I love them mashed and served with the complimentary flavor of pumpkin spice. Here’s how to make them:

Make the pumpkin spice by adding 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves in a small bowl and whisking to incorporate. Store in an airtight container.

Make the mashed butternut squash by heating 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large pot over medium-high heat. Add 2 large butternut squash that has been peeled,  seeded and cut into small chunks. Cover and cook for 7-9 minutes, or until slightly tender. Add 1 cup of freshly squeezed orange juice, cover and cook an additional 13-15 minutes, or until squash is very tender and most of the juice has been evaporated. Add 1 teaspoon pumpkin spice, 1 teaspoon course salt and a pinch of freshly ground black pepper.

Serve hot, with several pats of butter on top. Makes about 6 servings.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

We’re Open!

Friday, Oct. 7th 2016

Thanks, Hurricane Matthew, for turning away from us. The market is open, the street is closed, and our food artisans are prepping for a good turnout.

Full Quiver Farm is having a stock-the-freezer bonanza, with specials on pork roasts and sausage. Check their website for details or to pre-order:  www.fullquiverfarm.com

Pendulum Fine Meats and Udder Chaos Farm also have pastured meats. How lucky we are to have three free-range, no-antibiotic meat sources with us!

Mattawoman Creek Farms is featuring crisp green beans and lots of fall eggplant, along with a full table of certified organic veggies.

A special high-five for our fabulous Old Beach star chefs Ross Riddle of Hashi Food Truck and Rodney Einhorn of Terrapin, featured in the new Distinction magazine. And New Earth Farm’s educational director, chef Lyndsay Gutierrez, is featured in an article on canning in the same issue. Old Beach salutes you all.

Hilltop YMCA and Dominion Green Power are here, too.

Come! It’s a No-Hurricane party!

RECIPE

SOUTHERN FRIED APPLES

One of my favorite things to do with apples is to simply pan fry them in sugar and spice and something nice (in this case, the nice being butter) and serving them in a number of ways.

A great way is to top meat dishes; the dichotomy of sweet and savory is awesome – try on top pork, sausage and grilled chicken especially. They are also awesome with breakfast – top pancakes or french toast, biscuits split open, or as a side dish to heartier fare. And don’t forget dessert – eat spooned over ice cream or pound cake for a real treat.

Here’s how to make them: core and peel 2 Granny Smith apples and cut into eight wedges. In a skillet, heat 2 tablespoons unsalted butter over medium-high heat and place apples, cooking for 3 or 4 minutes, tossing occasionally.

Sprinkle on 2 tablespoons brown sugar, 1 tablespoon cinnamon and a pinch of salt and toss to coat. Cook for an additional 3 or 4 minutes, tossing occasionally, until apples are softened but still firm to the touch and juices have thickened and are syrupy. Serve while hot. Makes 4 servings.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

Hashi Food Truck

It Started With A Fig

Mattawoman Creek Farms

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Speedy’s Hot Sauce

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

First of Five

Thursday, Sep. 29th 2016

Old Beach Farmers Market is open every Saturday in October; five more chances to support our local farms and artisans before winter hours begin.

Returning this week are part-timers Beach Biscotti, Edmonds Bison Farm, Fudge Grudge, and Pennacook Peppers. AND our two popular food trucks are on hand:  Hashi (creative bowls of hot goodness) and Chilly Mermaid (fresh gelato).

Look for plentiful select produce and lots of specialty products not available elsewhere., and that community vibe. Come on out. Support the folks who give their all to bring you outstanding products. We need you.

RECIPE

FRENCH TOAST COMPOUND BUTTER

Who doesn’t love the flavor of french toast; it’s complex, sweet notes of sugar and spice make it all taste nice. Those elements are found in my French Toast Compound Butter, which is perfect to top one of the season’s shining stars – sweet potatoes.

Put a big dollop of this butter on top of baked spuds, or on other veggies like acorn squash, butternut squash, carrots and more. It’s also great on french toast, and other breakfast items like pancakes and waffles.

Soften two sticks of butter and place in a large bowl. Add 1/4 cup dark brown sugar, 1/4 teaspoon ground cinnamon and a drizzle of pure maple syrup. Use an electric mixer to combine all ingredients until smooth. Transfer to an airtight container, cover, and refrigerate until ready to use.

Make approximately 1/2 cup.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls