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

YOU SAY POTATO

Friday, Feb. 16th 2018

The Bakery at Riverside Farm says hello and that they are looking forward to seeing everyone on Saturday. They will have customer favorite sourdough breads and other treats.

 

Crunchy Carrot is excited to be a full time vendor at the Old Beach Farmers Market this year. They have sold out of juice at almost every market and have been asked to bring their soup as well so they are going to try that too. They will be sampling and selling their signature coconut lentil soup for the first time this weekend. 

 

Janice and Rick at Mattawoman Creek Farms will be bringing the following organic veggies, all grown by them: Spinach, Arugula, Broccoli, Lettuce, Tatsoi, Kale, Bok Choy, Kohlrabi, Vitamin Green, Mustard Greens, the last of the season’s potatoes and maybe a surprise or two.

 

Mark your calendar: the next market will be St. Patrick’s Day:  Saturday, March 17

 

FOOD FOR THOUGHT

 

How do you make a rich soup? … Start with 24 carrots!

 

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

BAY WATCH POTATOES

 

This version of Hasselback Potatoes is quick and easy to make, and such a delicious side dish to any dinner.

 

Preheat oven to 450F. In a medium bowl, add 1 stick melted butter, 1/4 cup extra virgin olive oil, 2 finely chopped green onions (green parts only), 1/2 teaspoon seafood seasoning (such as Old Bay), and kosher salt and freshly ground black pepper to taste; whisk to combine.

 

Take 4 medium-sized (or 8 small) potatoes  – perhaps from Mattawoman Creek Farms – and scrub clean. Place each potato between two chopsticks and, with a very sharp knife, slice from one end to the other with about 1/8-inch space between each cut. There should be about a quarter-inch left of the potato intact at the bottom, where the chopsticks acted as a cutting guard.

 

Place the potatoes on a foiled-lined baking sheet and brush generously with the butter mixture, getting the butter down between the slices on each potato. Place in the oven an bake until golden and crisp, about 50 minutes to an hour. Top with a pat of butter and serve.

 

Turn the potatoes Ito an entree by topping with warm, Eastern Shore-style oyster stew, chopped bacon and additional chopped green onion tops.

 

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 Creative Wedge

Crunchy Carrot

Full Quiver Farm

Give. Treat. Love.

The Green Cat

It Started with a Fig

Lamia’s Crepes

Mattawoman Creek Farms

My Vegan Sweet Tooth

Speedy’s Hot Sauce

SunnySnacks Organics

The Neighborhood Harvest

Udder Chaos Farm

Whole Body Health

Whole-ly Rollers

Zinnia Girls

DRINK LIKE A PIRATE

Thursday, Jan. 18th 2018

Despite all of the snow, Mattawoman Creek Farms‘ organic veggies keep on growing, so come out on Saturday and stock up.

My Vegan Sweet Tooth will be adding to their savory selection and selling cups of hot chick-un noodle soup in addition to their line-up of sweets. Also, check out the My Vegan Diner lunch pop up on Jan. 27 from 10 a.m. until 1 p.m. at their storefront, 3916 Virginia Beach Blvd. featuring chick-un-burgers and fries.

This weekend, look for a new flavor of engird bites from SunnySnacks Organics. AB& J (Almond Butter & Jelly) BubbyBalls are about the same size as a cake pop, but much more nutritious, including being organic, non-GMO, vegan, whole food/plant based, no preservatives, gluten free, dairy free, and more. The cost is $9 for eight one-ounce sized balls.

TAKE NOTE

  • Double your pleasure, double your fun: come out to our the January OBFM where we’ll be joined in the Croc’s parking lot with our friends from the Old Beach Arts and Green markets.
  • Stick around after the markets for more ViBe-alicious fun. Other events in the area include the Tidewater RV Show at the Virginia Beach Convention Center and Military Family Day is at MOCA.
  • Crunchy Carrot, one of our newest vendors, offers their cold-pressed juice and other goodies Tuesday through Saturday from 10 a.m. until 6 p.m. at Bishopsgate Department Store, 3259 Virginia Beach Blvd. As always, check the market newsletter to find out when Crunchy Carrot and other vendors will be at OBFM.

Mark your calendar: the next market will be Saturday, Feb. 17

FOOD FOR THOUGHT

Why are collards never lonely … Because they come in bunches!

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

AGRR-ISH COFFEE

Let’s warm up to the coldest time of the year with a Virginia-ized version of Irish coffee.

Our Agrr-ish Coffee is named for the strong historic connections between Virginia and the Caribbean – especially trade in molasses and rum, and the pervasiveness of pirates in Virginia waters in the 17th and 18th century.

 

Here we use a local rum from Chesapeake Bay Distillery – one of our ViBe District neighbors – in our java and top with rum-infused whipped cream. There are several great coffeehouses in our corner of the Beach too, including OBFM vendor Three Ships Coffee.

First make the whipped cream: chill a medium metal bowl and metal whisk a few hours before making the whipped cream. In the bowl pour 1 cup heavy whipped cream along with 1/3 cup confectioners sugar and 2 teaspoons rum. Whisk vigorously until soft peaks form, about 5 minutes. Cover and refrigerate until ready for use; use soon.

Next make the coffee: in a glass coffee mug, add 1 heaping teaspoon of brown sugar and pour in 2 ounces of Virginia rum (or a Virginia whiskey) and stir. Fill the mug with coffee and top with whipped cream and a sprinkle of freshly ground nutmeg and serve.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Brentwood Farm

The Creative Wedge

Croc’s 19th Street Bistro

Full Quiver Farm

It Started with a Fig

Lamia’s Crepes

Give. Treat. Love.

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

Speedy’s Hot Sauce

SunnySnacks Organics

MARKET REPORT | SNAPPY BOURBON BALLS

Thursday, Dec. 21st 2017

Tasty treats will be filling The Bakery at Riverside Farm‘s baskets. Give a gift of Double Ginger Gingerbread, Cuccidati (a Sicilian holiday fig cake), or a favorite loaf of sourdough bread.

Elizabeth Eats will be selling two new products, as well as crowd favorites: Turmeric Almond Milk, Cashew Nut Nog, Strawberry Chocolate Fudge, Coffee Bites, Vanilla Cake Bites, Mint Chocolate Bites, Tropical Bites, Savory Nut and Seed Bread, and Chocolate Chip Cookie Butter.

Christmas cookies galore is what Flour Child Bakery is bringing to market: gingerbread men, spritz cookies, chocolate crackles, gingersnaps, molasses cookies, red velvet cookies, and more! Plus they will have their usual assortment of made-from-scratch pies, apple cake, scones, doggie treats, brownie bites, & more!

Jubilee Seafood will be at the market with oysters in a shell, oysters shucked, frozen local crabmeat, scallops, and littleneck clams. Grab some fresh oysters for the grill or shucked oysters for oyster dressing. Crabmeat is frozen from October and local. Pre-order if possible.

Sixteen organic veggie crops at Mattawoman Creek Farms‘ stand on December 16! Stock up on their organic arugula, kohlrabi, broccoli, collards, lettuce, bunching onions, bok choy, turnips, purple mizuna, kale, spinach, black radish, tatsoi, onions, potatoes, and butternut squash. You can also sign up for their recently opened 2018 CSA programs at the market Saturday or at their website, MattawomanCreekFarms.com

Perk up with North Star, Three Ships Coffee’s holiday coffee. This is their third year selling this holiday coffee and it has become very popular among regulars around the holidays for gifts or for personal pleasure. It is only available for a limited time. This year’s bag hand printed by local artist and former Old Beach Art Market regular Lara Marie Smith.

New Earth Farm will have eggs, watermelon and purple daikon radish, purple top turnips, bbok choy, brussel greens, sweet potatoes, carrots, scallions – and hopefully some salad mix and arugula, depending on the weather. They will also have some handmade wreaths.

Sandi’s Sandies will offer an assortment of cookies: Sandies, Gingersnaps and Gluten-free Oatmeal. The small bags of each delicious cookie make a great gift or stocking stuffer.

TAKE NOTE

We at Old Beach Farmers Market invite you to join us and StandUp Kids, Christmas stocking and gift drive for homeless and at-risk children and young adults at the Oceanfront.

Pick a tag with a child’s name on it from the giant snowflake (crafted by Betsy Hardy) in the lobby of the TowneBank Pavilion II at 600 22nd St. Drip off gifts by 3 p.m. on Dec. 16.

Mark Stevens, owner of Zero’s at 17th and Cypress Streets, heads up the local chapter of StandUp for Kids and says demand far exceeds supplies. Coats, hats, gloves, socks, underwear and toiletries are always needed. The organization provides food, clothing and mentoring at the Crow’s Nest, a drop-in center within the ViBe District for youth living in tents and hotels.

A list of items needed can be found at www.StandUpForKids.org/HamptonRoads/wishlist

WELCOME

Welcome new OBFM vendor, Doughminion Donuts!

FOOD FOR THOUGHT

What’s a snowman’s favorite Mexican dish? … Brrr-itos !!!

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

SNAPPY BOURBON BALLS

 

Colloquially referred to as southern truffles, these confections are found across Virginia and the South, especially during celebratory times. Just a hint of mint makes these sweet treats sing.

They are great for holiday entertaining and gift-giving.

Finely crush 12 ounces of gingersnaps (from Sandi’s Sandies) to make 2-1/2 cups and add  to a large bowl. Add 1 cup confectioners’ sugar, 1 cup toasted and chopped  hazelnuts, and 2 tablespoons cocoa powder together; stir to incorporate. Whisk 2-1/2 tablespoons corn syrup, 1/3 cup bourbon and 2 tablespoons hazelnut syrup (found in coffee shops) together in a small bowl. Pour the mixture over the gingersnap mixture, then stir well to completely incorporate. Refrigerate the mixture for 5 minutes.

Pour 3⁄4 cup confectioners; sugar in a large bowl. Scoop the gingersnap–bourbon mixture into 1-inch balls (the larger end of a melon scoop is just the right size), and roll in the confectioners’ sugar.

Transfer the balls to an airtight container and refrigerate for at least 1 day or up to 3 weeks before serving to allow the flavors to meld. Roll in additional confectioners’ sugar before serving.

Yields about 4 dozen

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 Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

It Started With A Fig

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

My Vegan Sweet Tooth

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Sandi’s Sandies

Speedy’s Hot Sauce

Sunnysnacks Organics

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Whole-ly Rollers

GOBBLE UP THESE TREATS

Thursday, Nov. 16th 2017

Red and gold beets are the star this week at Cromwell’s Produce. Other stellar offerings: white and red potatoes, collards, curly and Tuscan kale, Hanover salad, cabbage, rutabaga, scarlet and white turnips and broccoli.

Elizabeth Eats will be at the market with delicious Coconut Butter, Coffee Bites, Vanilla Cake Bites, Strawberry Chocolate Fudge, Savory Nut and Seed Bread, Turmeric Milk and Chocolate Cashew Milk.

Miss American Pie is back at It Started With A Fig while supplies last. Also pick up some Cranny Apple, amazing for the holidays. Look for 24 Carrot and Apple Butter, among others, too.

Lots of cookies, scones, granola and pumpkin coffee cake are on the menu at Flour Child Bakery, as well as slices of some of their most popular Autumn seasonal pies.

Jubilee Seafood is back after taking October off, and you’ll find plump, succulent oysters, just in time for your Thanksgiving table. Also look for Littleneck clams, dry-pack scallops and more.

Mattawoman Creek Farms will have these 30 varieties of their organic veggies: Spinach, Purple Kohlrabi, Bunching Onions, Napa Cabbage, White Salad Turnips, Purple Top Turnips, Tatsoi, Bok Choy, Baby Bok Choy, Purple Mizuna, Purple Mustard Greens, Sorrel, Black Radishes, Collards, Cherry Tomatoes, Grape Tomatoes, White Russian Kale, Green Curly Kale, Romaine Lettuce, Green Leaf Lettuce, Arugula, Eggplant, Yellow Potatoes, Red Potatoes, Russet Potatoes, Red Onions, Yellow Onions, Purple Bell Peppers, Sweet Italian Peppers, and Sweet Potatoes.

China rose, wasabi and lemon and opal basil are just the start of what you’ll find from Micro Greens of Virginia Beach. Other offerings: red Russian kale and a custom salad mix of kohlrabi, snowball cauliflower, red cabbage and broccoli and arugula. Jack suggests using the mix as a bed for some lobster medallions and a drizzle of olive oil and lemon juice.

My Vegan Sweet Tooth comes with some yummy pumpkin options for sweet tooth, as well as their delicious Chick-Un Sandwiches.

New Earth Farm will have carrots, salad mix, arugula, spinach, dandelion greens, chard, scallions, sweet potatoes, cherry tomatoes, heirloom tomatoes, green tomatoes, beets, lettuce, radishes, mustard greens, turnips and eggs.

Gobble gobble up the Thanksgiving turkeys from Pendulum Fine Meats. These free-range, North Carolina raised birds have nothing added; no hormones, steroids, antibiotics, or anything artificial. The cost is S5.99 per pound. The good folks at Pendulum will also be selling brining kits to make sure your turkey is the hit of the Thanksgiving dinner.

Sandi’s Sandies brings a special cookie for the Thanksgiving season: Yummy Pumpkin Cookies made for OBFM only. Look for tasty candies, gingersnaps, and gluten-free oatmeal cookies, too.

TAKE NOTE

The November 18 market is the last celebration event of our 10th Anniversary Year. We will celebrate it with a live music performance by Diamond & V Acoustical Duo (performing from 9:30 – 11:30), as well as recognition of our most long-standing vendors. Please join us! There will be one more market in 2017 on Dec. 16, just in time for even more holiday celebrations.

Also, a familiar name at the market is changing it’s name … Tasha’s Own has become Buck & Bramble; when you see the new name you will know it’s still the same great goat’s milk soap and other related products you’ve enjoyed at OBFM for years.

FOOD FOR THOUGHT

Why did the police round up the turkeys? … Because they ran a-fowl of the law!

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

LEMON + SAGE COMPOUND BUTTER

 

A compound butter is very easy to make: it is basically room temperature butter with ingredients mixed in, rolled into a ball or log or spooned into a ramekin, and refrigerated (or frozen) until firm. The pop or lemon and the earthiness of sage come together in this rendition, perfect for the Thanksgiving turkey or other fowl. Add a small amount to the top of each serving of hot turkey and it will slowly melt, creating a delicious and fragrant sauce. 

Add two sticks of butter to a medium bowl and bring to room temperature. Stack 10 fresh sage leaves, roll tightly, and cut into thin ribbons, less than 1/8-inch thick; add to bowl. Zest one lemon and add to the bowl, and add 2 cloves of garlic and 1 medium shallot, both minced, to the bowl. Sprinkle in a half-teaspoon of coarse salt and one teaspoon of freshly cracked black pepper. Mix completely with a spoon, add to wax paper and roll into a log. You can also roll into a ball and wrap in plastic wrap, or spoon into a ramekin and cover with plastic wrap. If using within 24 hours, place in refrigerator to firm; if making ahead, place in freezer.

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 Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

It Started With A Fig

Mattawoman Creek Farms

Max The Knife

Micro Greens of Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

The Prissy Pickle

Sunnyside Snacks

Sandi’s Sandies

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

ALL HAIL KALE

Thursday, Oct. 26th 2017

Flour Child Bakery will have their newest seasonal pies again this weekend, including cranberry-walnut pie, bourbon pear oat-crisp pie, chamomile honey pie, & sugar cream pie. Also look for fall favorites like maple bourbon pecan pie and salted caramel apple pies. They will also be bringing pumpkin chocolate chip muffins, almond pound cake, grand marnier spice cake, lots of scones and more.
New organic veggies from Mattawoman Creek Farms this week include black radishes, tatsoi and collards. Plus they will have more organic lettuce, tomatoes, peppers, eggplant, green beans, arugula, kale, potatoes, onions and red radishes.

New Earth Farm will have eggs, arugula, salad mix, breakfast radishes, shishito peppers, sungolds, bok choi, tat soi, juliet tomatoes, cilantro, hot peppers, and mustard greens. 

FOOD FOR THOUGHT

What do skeletons say before dining? … Bone Appetit!

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

KALE AND CABBAGE SLAW

 This is a quick, easy and delicious slaw that is also healthy and versatile. Use is as a side dish to grilled burgers or Dagwood sandwiches. Pile it high on hot dogs or top grilled or fried fish with it. Stuff it in an oyster po’ boy. Or spoon it in tacos for a little more ole’ in your day. Here’s how I make it: 

In a large mixing bowl, whisk 1/2 cup apple cider vinegar, 3 tablespoons sugar, 2 tablespoons vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon celery seed, 1/8 teaspoon dry mustard and 1/8 teaspoon freshly ground black pepper. Add 1/2 small head of green cabbage that’s been shredded, 6-8 kale leaves where the stem is removed and leaf very thinly sliced, 1 medium carrot that’s been peeled and coarsely grated, 1/2 small onion that’s been coarsely grated, and 2 tablespoons fresh Italian parsley that’s been rough chopped. Toss to coat thoroughly, cover, and refrigerate at least one hour. Toss again before serving. 

Recipe from Chef Patrick Evans-Hylton
Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com
VENDORS

Beach Biscotti
The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

It Started With A Fig

Joysicles Gourmet Popsicles

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Tasha’s Own

Three Ships Coffee

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls  

Mmm-arinate

Thursday, Oct. 19th 2017

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

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

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

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

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

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

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

PAN-ROASTED MARINATED CHERRY + GRAPE TOMATOES

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

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

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

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

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

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com
VENDORS

The Bakery at Riverside Farm
The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

It Started With A Fig

Joysicles Gourmet Popsicles

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

New Earth Farm

The Orchid Station

The Neighborhood Harvest

Pelon’s Baja Grill

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls    

BOURBON WHIPPED CREAM

Friday, Oct. 13th 2017

Elizabeth Eats will be selling turmeric milk, chocolate cashew milk, almond milk, coconut bacon, coffee bites, vanilla cake bites, mint chocolate bites, strawberry chocolate fudge, and savory nut and seed bread.

Flour Child Bakery is now taking orders for Thanksgiving pies, dinner rolls, and buttermilk apple bundt cakes, They will have several of our most popular autumn inspired pies available at the market every weekend, including pumpkin, salted caramel apple, maple bourbon pecan, sweet potato, apple crumb, and their newest, vanilla bean honey pie.

New Earth Farm will have eggs, radishes, turnip greens, green and purple mustard greens, arugula, sweet peppers, tomatoes, baby bok choi, burdock root and herbs.

NOW YOU KNOW

New Earth Farm is at the market with weekend with a number of offerings including burdock root. So what the heck is burdock root?

The root of the burdock plant is harvested and eaten as a root vegetable, much like carrots. The crisp root has a mild flavor with a bit of pungency but also a bit of sweetness.

It is very popular in Asian cuisines; sometimes you will see it used in sushi. It is often added to stews and stir fries, as well as being pickled.

FOOD FOR THOUGHT

What do vegan zombies eat? … Graaains!

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

Bourbon Whipped Cream

 

Got your attention? This boozy topping is great on many desserts in the autumn, especially pecan, pumpkin and sweet potato pies, like those from Flour Child Bakery.

 

Chill a medium metal bowl and metal whisk a few hours before making the whipped cream. In the bowl pour 1 cup heavy whipped cream along with 1/3 cup confectioners sugar and 2 teaspoons bourbon. Whisk vigorously until soft peaks form, about 5 minutes. Cover and refrigerate until ready for use; use soon.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

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

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

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

FALL PIES, OH MY

Friday, Oct. 6th 2017

At the market this weekend Flour Child Bakery will have a new addition to their pie menu… Vanilla Bean Honey Pie by the slice as well as whole 9-inch pies… and free sample. Look other fall favorites including Pumpkin, Maple Bourbon Pecan, Sweet Potato, and Salted Caramel Apple Pies.

My Vegan Sweet Tooth will have Chicken Burgers as a regular at the market.

NOTABLE

The second annual Hampton Roads VegFest takes place today at Chesapeake City Park in Chesapeake from 11 a.m. until 5 p.m. on Sunday, Oct. 8. In addition to lots of restaurant and other vendors, OBFM fave My Vegan Sweet Tooth will host a pie-eating contest where 15 contestants go fork-to-fork in scarfing down an entire (every crumb counts) vegan peanut butter-chocolate mousse pie for top honors and prizes. More information at www.HamptonRoadsVegFest.com

FOOD FOR THOUGHT

How do fish always know what they weigh? … Because they take their scale with them everywhere they go!

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 PUMPKIN SEEDS

 

Don’t throw away those pumpkin seeds – use them like you do a nut (or sunflower seed) for snacking out of hand or in recipes, from baked goods to granola. You can also use them to top soups and salads, and, if you change up the seasoning to sugar, on desserts.  Here’s how to make them:

 

Preheat the oven to 325F. Mix the 1 cup raw pumpkin seeds with 1 tablespoon canola oil and 1 teaspoon sea salt in a small bowl. Transfer the mixture to a rimmed baking sheet and bake for 25-35 minutes, or until golden brown, stirring every 5-7 minutes and watching to make sure the seeds do not burn. Allow to cool before eating. Yields 1 cup.

You can also use my homemade Pumpkin Spice mix on the seeds; it was featured in a previous newsletter or you can email me for the recipe at PatrickEvansHylton@gmail.com

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

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

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill – No Show

Pendulum Fine Meats

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls