Every Saturday

Thursday, Sep. 22nd 2016

We’re here each Saturday in September and October for three abundant hours. It’s confusing in autumn, as we transition to shorter days. Our Third Saturday schedule doesn’t start until the cold weather comes in November, with a return to weekly markets in the Spring. While farms are producing and chefs are steadily at it, we’re here for you every Saturday.

First call for fall produce, last call for summer produce! Super sweet watermelon continues at New Earth Farm, along with lots of peppers and tomatoes. Mattawoman Creek Farm has Italian globe eggplant and the last of their large organic onions. Fall brings a fresh crop of tender arugula at both farms. Look for Sugar Dumpling squash, new radish bouquets, and purple potatoes at Mattawoman. New Earth is bringing tall broom corn stalks to enhance your seasonal decorating plans.

Grace and Gratitude is loaded with greens! First call for Swiss chard, kale, mustard, and bok choy. It’s time for their popular pumpkin etching classes, beginning Oct. 2. Find a handout at their table or just sign up. They offer four opportunities for a class on a selected Sunday at their urban farm in Norfolk.

Virginia Beach Master Gardeners know about Fall gardening. Like a knowledgeable friend, they can help you sort through your dirt and plant issues.

Hilltop Family YMCA will also be on hand. Check out what they are offering. Good for the mind and the body.

Reminder: our fall and winter hours are 9:00 to noon

RECIPE

BOK CHOY SALAD

One of my favorite seasonal greens is bok choy, and good news is that Grace and Gratitude has it this weekend at OBFM. One delicious way to enjoy it is in a simple salad, such as this one:

Chop one head of bok choy, one green apple, one red apple, five green onions and add to a large bowl. With a vegetable peeler, shred one small carrot and add to the bowl. In a medium bowl, add 1/4 cup olive oil, 2-3 tablespoons rice wine vinegar, a teaspoon of Chinese mustard and a teaspoon of soy sauce then whisk to combine. Add to salad and toss to coat; top the salad with toasted, chopped peanuts.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

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 Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Terrapin

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

A Map of our Food World

Thursday, Sep. 15th 2016

Ever wonder where our vendors come from? What does it mean to be “local?”

We’re all over the 100-mile radius surrounding Virginia Beach.

Old Beach Farmers Market draws from an urban farm in Norfolk, a lavender farm in Suffolk, a certified organic farm near Eastville. Seafood vendors from Elizabeth City and Knott’s Island. Produce from Pungo. Cheeses from Virginia and Maryland. Meats from Suffolk, Lancaster (Va.) and a Norfolk whole-animal butcher whose meats are all raised close by. We have jams made in Chesapeake and Virginia Beach, European-style breads from Cape Charles, biscotti and plants from the North End. And to round it out, flowers from fields in Ivor and Pungo and Norfolk (and sometimes Barboursville).

Being local means a short trip from source to you, minimal packaging, and nutrition-dense foods. That’s the local advantage. That’s our focus.

It’s not too early to begin thinking about Thanksgiving. A number of our vendors have asked us to let you know that they are taking pre-orders for pick-up at Old Beach. Anything special on your mind? Just ask your favorite vendors about adding you to the pre-order list.

This week Croc’s Bistro is celebrating National Drive Electric Week on Saturday right after the market. From 1 to 4pm, you can check out electric cars from BMW, Tesla (Models S and X!), Chevy Volts, and Nissan Leafs. Curious? Want to see what the excitement is about? Croc’s will have a full bar and brunch menu with locally-sourced goods from their adjacent garden and Old Beach. And Dominion Green Power is on hand to help you lower your bills and support renewable energy.

We’re fully-charged and revving to see you Saturday!

Note – our hours are now 9:00 to noon

RECIPE

CARAMELIZED ONIONS

These delicious onions are rich and intense. Grilling caramelizes the natural sugars making them sweet and great for many dishes, especially in the autumn.

Drizzle a little olive oil in a grill pan and heat over medium-high heat. Thickly slice white onions (look for them at our produce vendors at OBFM) to about 1 to 1-1/2 inches thick. Place on hot grill pan for 3-4 minutes or until dark golden brown, turn, and grill an additional 3-4 minutes, also until dark golden brown.

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 Bison Farm

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

It Started

With A Fig

Jubilee Seafood

Mattawoman

Creek Farms

My Vegan

Sweet Tooth

The Neighborhood

Harvest

New Earth Farm

The Orchid

Station

Pelon’s

Baja Grill

Pendulum

Fine Meats

Pennacook Peppers

Speedy’s

Hot Sauce

Three Ships

Coffee

Two Fish

Seafood Company

Udder Chaos Farms

Veg Out

Gardens

Whole-ly Rollers

Zinnia Girls

WE’RE BACK! NEW HOURS!

Wednesday, Sep. 7th 2016

Our Fall hours begin this Saturday, opening an hour later at 9:00 a.m. Thirty vendors will be with us, loaded with seasonal selections from field, pasture, sea and oven. Old Beach Farmers Market:  the fun way to shop. Like curating your meals, with all the best parts pre-selected for your delectation.

Thinking of planting a fall garden? Virginia Beach Master Gardeners can help you. Stop by their table for advice on whatever growing things stump or intrigue you. These folks have a wealth of experience with local horticulture, learned through training and hands-on practice.

Hilltop Family YMCA can help you with fitness goals. Check out their packages at Old Beach this week.

See you Saturday.

RECIPE

QUICK-PICKLED RED ONIONS

Autumn is here, and some of the best foods of the season have a bit of piquancy and panache to them. One of my favorite ways to add those two elements are by incorporating my Quick-Pickled Red Onions.

Having a backyard shindig or a tailgate party this fall? These are great to add to any number of classic dishes, such as egg salad, tuna salad or potato salad. Also add these on top of deviled eggs, hot dogs, hamburgers or grilled salmon.

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

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

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

Refrigerate onions; they will keep up to 2 weeks.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

VENDORS

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Café

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

Pendulum Fine Meats

Pennacook Peppers

Rockafeller’s Restaurant

Speedy’s Hot Sauce

Terrapin

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

OBFM – MARKET CANCELLED TOMORROW

Friday, Sep. 2nd 2016

It is with great regret that we cancel the Market for tomorrow, Saturday, September 3rd.

The highwinds and rain will make the conditions dangerous for our vendors and customers alike.
We look forward to seeing you again on Saturday, September 10th at 9:00 AM.

That Old Time Rock and Roll

Thursday, Sep. 1st 2016

Old Beach Farmers Market is going retro this Labor Day Weekend with a celebration in Croc’s parking lot.

We can’t close 19th Street because of the Rock ‘n’ Roll Half Marathon, but we’ll have our same great vendors and expect our same great customers. Runners looking for refreshment after the Mile on the Sand Race or for carbs before Sunday’s 13-mile race will have many tasty choices.  Croc’s is offering a special brunch menu.

Melons continue to be sublime. Peppers are hitting their peak. Tomatoes are beginning to dwindle so get them while you can. Eggplant, cucumber, squash, okra and beans are glorious.

So come on out and Soothe the Soul.

RECIPE

WHITE AFTER LABOR DAY SANGRIA

When is it appropriate to drink white after Labor Day? When it’s my melon-filled white wine sangria. Enjoy it over this holiday weekend, during Indian Summer, and anytime the weather is warm, even if it’s just an endless summer in your mind.

In a large pitcher, add two cups of cubed melon from one of our awesome OBFM vendors, one bottle of white wine (I like Sauvignon Blanc or Vidal Blanc for this recipe), a half-cup of white rum, and a quarter cup of peach or pineapple juice, stir, and refrigerate for at least an hour. To serve, pour in tall glasses; fill ice cubes about a third of the way, leaving room for a splash of lemon-lime soda.

–       Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

www.facebook.com/VirginiaEatsDrinksMag/

 

VENDORS

 

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

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

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

Lavender House

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Sandi’s Sandies

Terrapin Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

 

PATRICK EVANS-HYLTON

Virginia’s only statewide food and drink magazine

Culinary Advisor | Norfolk FestEvents
Culinary Travel Guide | Taste Tidewater Tours
Chief Eating Officer | Handpicked By Patrick 
Sensible Seafood Coordinator | SSP at Virginia Aquarium 
Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10
Culinary Contributor | hrScene blog from WAVY TV 10
Media Awards Judge | The James Beard Foundation
Proud to be represented by The Culinary Entertainment Agency

What’s New You Ask

Thursday, Aug. 25th 2016

Summer is waning but our farmers are still producing.  Summer-rich fruits and veggies beckon this week. Here’s a preview:

Along with several melon and summer squash varieties, Mattawoman Creek Farms has a fresh crop of sweet basil (think pesto for the freezer or basil mayo), several varieties of newly-dug potatoes, and those sweet Italian peppers that are lovely to fry. Have you tried their crisp yellow mini-bells? Janice Felker says, “I eat them like apples!”

New Earth Farm has Crimson Sweet and Sugar Baby watermelons, along with yellow and hot peppers and shishitos, which are exceptionally good just sautéed in olive oil and sprinkled with salt. Look for unusual yard-long Asian beans, tender like snap beans but a fun alternative.

Grace and Gratitude has exceptional varieties of heirloom tomatoes still producing strongly, with that rich tomato taste we crave. Wonder what unusual finds they’ll have this week? Look for figs, pears, and microgreens! Unusual peppers and cukes, too. Their urban farm continues to amaze.

Don’t miss Brownies, Cookies and S’more and The Orchid Station, two popular vendors who return this Saturday.

 RECIPE

WOW-TERMELON COCKTAIL

 Looking for a refreshing drink to serve over Labor Day Weekend? Grab one of the watermelons at New Earth Farm this weekend and set it aside for my Wow-termelon Cocktail. Here’s how to make it:

In a blender, add 2 cups cubed and seeded watermelon; 2 ounces vodka; 1 ounce melon liqueur, such as Midori; 2 tablespoons freshly squeezed lime juice (juice of a half of a lime, approximately); and 1 cup ice and blend until smooth. Pour into a glass and garnish with a small wedge of watermelon. Makes one cocktail.

By Chef Patrick Evans-Hylton

PatrickEvansHylton@gmail.com

 VENDORS

Brentwood Farm

Brownies, Cookies and S’more

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

It Started With A Fig

Jubilee Seafood

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Orchid Station

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

Shopping Habitats

Thursday, Aug. 11th 2016
Saturday, August 13, 2016      –      8 a.m. – Noon  

Everyone has to shop for food, one way or another. Most of the time, we want to get what we need as efficiently as possible. So why do Old Beach fans wait until Saturday morning, search for a parking space, and make the extra effort to shop at a farmers market?

Let us count the whys….

1.  Unmatched freshness

2.  Peak Nutrition

3.  Superb flavor

4.  Unusual varieties

5.  Surprises and discoveries

6.  Food safety

7.  Unique products

8.  Support for local farms

9.  Connection to who grows your food

10. It’s fun.

This week is National Farmers Market Week. Celebrate with us! Stop at the Information table at the 19th St. entrance to enter your name in the drawing for some really delicious goodies. You might win a big basket of Old Beach delectables donated by our celebrated producers.

 To add to the festivities, Buy Fresh Buy Local Hampton Roads is hosting a scavenger hunt for kids. Check in at their table to get started.

The Bakery at Riverside Farm will have olive and tomato focaccia, in addition to English-style cream scones in different flavors. Look for a variety of rustic, crusty sourdough breads, including vegan. These are true European-style breads, dense and chewy, made by hand on the Eastern Shore.

Vemdors This Week

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th

Street Bistro

Cromwell’s Produce

Furtive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman

Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

 Come. Have fun. Thank a farmer.

 

 

The Market is located at 19th Street & Cypress Avenue

Parking is generously donated by these local businesses and city parking lots: the grass lot behind Wave Riding Vehicles along 19th Street; the Runnymede parking lots along Cypress Avenue at 20th and 21st Streets; and the Virginia Beach Convention Center lot at 19th Street and Parks Avenue. On-street parking is now available along 18th Street west of Cypress Avenue. 

 Motorists who park in other lots or who block driveways do so risking tickets and towing, including the Wareing’s Gym and Mary’s parking lots on Cypress Avenue at 18th and 17th Streets. 

 Vendor-only parking has generously been donated by the Shoreham Condominiums next door to the market.

 

– – – – –

 

The Old Beach Farmers Market board consists of: Duff Kliewer, Patrick Evans-Hylton, Laura Wood Habr, Jo Ann Hofheimer, Jeremy Maloney, Cappy Sinclair Denny Wance, Gerrie West, and Ann Wright. Ann, Jo Ann and Patrick edit the newsletter. Contents of the newsletter, including recipes, are archived on the OBFM website. 

Old Beach Farmers Market began as an all-volunteer venture. Though we now have a part-time market coordinator, volunteers remain the heart of our operation.

We always looking for friends to help out; please contact us if you’d like to lend your time and talents to the Old Beach Farmers Market.

 

 

 

Farmers Market Tips

Thursday, Aug. 4th 2016
Saturday, August 6, 2016      –      8 a.m. – Noon  

FARMERS MARKET TIPS

Here are a few tips to make your shopping experience productive and fun.

– For best selection, go early. [Organic blueberries sold out last week by 8:15!]

– When you can, order ahead. Check our website to email to reserve your favorite items.

– Find something new? Ask the farmer how to prepare it. Branch out! Your new favorite veggie awaits discovery.

– Local food in season needs only the simplest preparation. No need to mask the intrinsic flavor with heavy sauces or fancy recipes. Dig in and enjoy.

– Bring bags and an adventurous spirit.

And there is this, too:  Know who grows your food and you will be healthier and happier.

How about some local literature? Authors Teresa Inge and Sally Parrott have written short stories included in the anthologies Virginia is for Mysteries, Volumes ! & !!. Some of the stories are set right at the Virginia Beach Oceanfront. Don’t be in the dark.

Virginia Beach History Museums will be demonstrating how to write with a quill pen. Come scratch out a colonial message.

Come often! It’s a habit you will grow to love.

RECIPE

BLENDER GAZPACHO

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

In a large bowl, add four large, quartered tomatoes; 2 slices white bread, torn into pieces; 1 small cucumber; 1 medium bell pepper, seeded and quartered; 1 large garlic clove, cut in half; 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon hot sauce; a dash coarse salt; and a dash black pepper

If you liked, you can also add a handful of spinach or fresh herbs.

Toss ingredients and process in batches in a blender until smooth. If too thick, add tomato juice or water, a little bit at a time. Taste and add additional hot sauce or seasoning if desired.

Pour into large bowl, cover, and refrigerate until chilled. Serve as-is, topped with fresh chopped herbs, homemade croutons, and/or with chilled, steamed shrimp. Makes 4-6 servings.

Vendors This Week:

Brentwood Farm

Build Your Food

The Chilly Mermaid

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Edmonds Farm

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love

Grace and Gratitude

The Green Cat

Juice Bar & Market

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

Pendulum Fine Meats

Pennacook Peppers

Rockefeller’s Restaurant

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

 

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

 

 

The Market is located at 19th Street & Cypress Avenue

 

Parking is generously donated by these local businesses and city parking lots: the grass lot behind Wave Riding Vehicles along 19th Street; the Runnymede parking lots along Cypress Avenue at 20th and 21st Streets; and the Virginia Beach Convention Center lot at 19th Street and Parks Avenue. On-street parking is now available along 18th Street west of Cypress Avenue. 

 

Motorists who park in other lots or who block driveways do so risking tickets and towing, including the Wareing’s Gym and Mary’s parking lots on Cypress Avenue at 18th and 17th Streets. 

 

Vendor-only parking has generously been donated by the Shoreham Condominiums next door to the market.

 

– – – – –

 

The Old Beach Farmers Market board consists of: Duff Kliewer, Patrick Evans-Hylton, Laura Wood Habr, Jo Ann Hofheimer, Jeremy Maloney, Cappy Sinclair Denny Wance, Gerrie West, and Ann Wright. Ann, Jo Ann and Patrick edit the newsletter. Contents of the newsletter, including recipes, are archived on the OBFM website. 

 

– – – – –

 

Old Beach Farmers Market began as an all-volunteer venture. Though we now have a part-time market coordinator, volunteers remain the heart of our operation.

We always looking for friends to help out; please contact us if you’d like to lend your time and talents to the Old Beach Farmers Market.

 

 

 

Vegan. Gluten-Free Delicious

Friday, Jul. 29th 2016

 

A few years ago, when Cathy Klein wanted to make a birthday cake that was gluten-free and vegan, she took up the challenge and produced what has morphed into her popular carrot-raisin muffins. In the process, Beach Biscotti was born. This week she’ll also have blueberry, morning glory, and chocolate zucchini muffins. Be assured, she uses no peanuts or peanut butter and no animal products. Her biscotti is gluten-free and vegan. All ingredients are clearly marked, making it easy to choose safely. And there’s more! Paleo Bars, Protein Balls, Power Bars, and Black bean brownies. You don’t have to have allergies to appreciate these delicious baked delights.

Tomatoes are in.  Check with our farmers to pick your favorites. Look for red, yellow, orange, striped, green…small, medium, whoppers…pear, cherry, grape. Sweet times.

The big news from Mattawoman Creek Farms this week is Charentais melons, a French variety with very fragrant, super sweet, dense and deep orange flesh. Have you tried their Indian and American slicing cucumbers? The brownish Indian variety “is used in a lot of cooking,” Rick Felker says, “because it takes on other flavors well.” Another unusual selection is Purplette onions, a small red-skinned onion. Leave it to Mattawoman to have unusual varieties, all grown in their certified organic fields.

Don’t forget to get a bouquet of summer blossoms from Zinnia Girls, fresh from the farm. They will be glad to put together a special mix for you. Just-picked flowers last longer!

In a pinch? Virginia Beach History Museums want to show you how clay pots were used as food storage in Colonial times. Mold a ball of clay and make your own pinch pot to take home.

Stay cool, friends. See you Saturday.

RECIPE

COOL AS A CUCUMBER SALAD

 One of my favorite summertime vegetables (ok, technically it is fruit) is the cucumber. They don’t say “cool as a cucumber” for nothing; these garden delights are refreshing as the thermometer rises.

This salad is a quick-and-easy fix for light suppers; prepare it as a start to a meal, or serve a larger portion with steamed and chilled shrimp atop.

In a medium saucepan over medium heat, add 1 cup white vinegar, 3/4 cup water, 3/4 cup sugar, a dash of salt, a dash of freshly ground black pepper, a dash of cayenne pepper and a dash of dried dill. Stir and heat until sugar is dissolved, about 5-7 minutes.

In a medium bowl, add three large cucumbers which have been peeled and thinly sliced, and one small white (preferably sweet, like Vidalia) onion that is thinly sliced in rings. Pour hot vinegar mixture over cucumbers and onions and allow to cool. Refrigerate to chill, about an hour and spoon onto plate to serve. Garnish with chopped flat leaf parsley.

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Brownies, Cookies &S’more

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

Meet Yer Meat, Honey

Thursday, Jul. 21st 2016

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

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

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

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

RECIPE

PINEAPPLE CHUTNEY

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

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

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

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

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Bergey’s Blossoms

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Orchid Station

Pelon’s Baja Grill

Pendulum Fine Meats

Rockafeller’s Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

Rising to the Occasion

Thursday, Jul. 14th 2016

Since 2009, Whole-ly Rollers Bakery has been selling their signature yeast rolls to great acclaim. Packages with three cinnamon buns go quickly every Saturday at Old Beach. (Folks appreciate that icing is optional, supplied in a separate cup with a spreader for you to apply to your taste.) The distinctive taste and texture of old-fashioned, homemade yeast rolls satisfies in every way. And a bonus this Saturday: “Knucklebuck” cookies, made of oatmeal, chocolate chips, and walnuts. Twin sisters Brenda Harford and Linda Thompson, Great Bridge natives, opened their new store in Chesapeake in May, with expanded selections. Order ahead, if you want, at wholelyrollers@gmail.com. These are the breads of our grandmothers.

Buy Fresh Buy Local Hampton Roads is on hand with free food guides to help connect you to a broad list of direct-to-you farms, watermen, specialty producers and restaurants in our area. Want to pick blueberries or peaches? Find honey? Share a cow? This is your source.

Hilltop Family YMCA and Virginia Beach SPCA are on hand. It’s Adoption Day, and they will have four dogs for you to befriend.

We will be overflowing 19th Street. Come share the full selections of July.

RECIPE

BLUEBERRY SALSA

Looking for a great summer topping for grilled fish, crab cakes or oysters on the half shell? One of my favorite ways to enjoy fresh blueberries to in savory dishes.

My Blueberry Salsa has a little bit of sweet and a little bit of heat and is great spooned on top of grilled chicken or fish, crab cakes, topping oysters on the half shell, or enjoyed being scooped up from a bowl onto fresh, crunchy tortilla chips.

In a large bowl, add 2 cups chopped fresh blueberries, 1 cup whole fresh blueberries, 1/2 bunch of cilantro – leaves coarsely chopped, 1 small jalapeno – seeded and finely chopped, 1/2 small red onion – chopped, 1/2 small red bell pepper – chopped, juice of one freshly squeezed lime and 1 teaspoon freshly ground black pepper. Toss to incorporate, sprinkle 2 teaspoons sea salt on top and serve immediately.

Store any leftovers covered in the refrigerator for a day. Yields 3-1/2 cups.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Edmonds Farm

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

A Touch of Provence

Tuesday, Jul. 12th 2016

Bonjour, mes amies. Old Beach is enjoying the bonus of lavender this week.

Lavender fields at Brentwood Farm in Suffolk provide the essence of special body products made by owner Kate Callahan. Her all-natural formulations are simple and soothing, and all from the lavender she grows on site. She brings body butter, bath salts, scrubs, toners and fresheners, cold cream, and eye cream. Samples let you try before buying. Stop by and see how you can bring the scents of Provence home. They also raise sheep, and should have fresh lamb for sale later in July.

To continue the theme, Lavender House offers herb blends and recipes, along with herbal jellies, vinegars, and chutneys. How Provencal, you say! Billi Parus has been growing herbs for decades and is happy to share her secrets with you. Ask about basil mayo:  it’s a summer staple.

And to add to your culinary awareness, Virginia Beach History Museums will have different examples of herbs and how they were used in Colonial times.

Bon appetit!

RECIPES

MMM-IGNONETTE

 Mignonette is a simple vinegar-based sauce that is perfect to drizzle on top of oysters on the half-shell. The acid in the sauce is a simple and delicious way to make the bivalves pop.

Start by adding a half-cup of vinegar, perhaps one from our vendor, Lavender House in a medium bowl, and to that add 1 tablespoons of very finely chopped shallots, 1 tablespoon chopped green onion (green part only), 2 teaspoons lemon zest and 1 teaspoon freshly ground black pepper. Stir and spoon over a dozen raw (Virginia, of course) oysters.

Recipe for a Sweet Holiday

Wednesday, Jun. 29th 2016

Just as summer heats up, gelato arrives! The Chilly Mermaid joins us this week and every week, bringing fresh gelato via special food truck to the market. Owner Karen Scott uses organic milk and cream mixed in small batches in Italian gelato equipment. Her specialty is gelato sandwiches, made with pizzelle, Italian waffle cookies she creates, fills and freezes. She’ll also have gelato popsicles, lemon sorbet, and four flavors of gelato this week: vanilla, chocolate, coffee, and coconut.  Cool off and get some for a special dessert.

Vy’s Pies is our featured vendor this Saturday, Virginian Pilot winner of the Best Apple Pie of 2015.  Other dessert favorites are Coconut Custard, Cherry, and Key Lime. Kids love the S’more Pie. Order in advance from pie-maker Daryl Thomas at contact@vyspies.com. He frequently sells out.

Same for The Bakery at Riverside Farm, so let Louise Orlando know your wishes. Advance orders are taken at thebakeryatriversidefarm@gmail.com. Sharing space as a guest is her son, Graham Barbour, the creator of Seaside Sorbet, made from fresh Eastern Shore fruit in season. What’s coming this week? Peach, blackberry and strawberry flavors, plus cantaloupe from Cromwell’s Farm.  It’s just luscious fruit, a little sugar, and lemon or lime juice. A sweet dairy-free treat.

And more! Returning part-timers Sandi’s Sandies, Beach Biscotti, and Brownies, Cookies & S’more are back with holiday offerings so you can declare your independence from baking this weekend.

The market is revving up this Saturday. Eggleston Services is having a car raffle to benefit a new program, Warrior Bridge, which helps veterans with disabilities find employment. The spiffy blue, custom rebuilt 1975 Corvette will be parked at Old Beach for you check out. With tickets at only $25 each, this is a fine way to support a worthy and essential community non-profit. Come see this vintage car and be inspired.

Let the good times roll.

RECIPE

BOURBON & BROWN SUGAR PEACH SALSA

Grab some gelato or sorbet at OBFM this weekend and top it with this sweet salsa made from fresh peaches then spiked with bourbon and brown sugar.

Cut 5-6 medium peaches in half, remove the pit, dice, and place in a medium mixing bowl. Add 1 cup bourbon and 1 cup brown sugar, toss to coat, and let sit for at least 30 minutes for flavors to meld.

My salsa is also awesome on slices of cakes or biscuits split open.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

Brownies, Cookies & S’more

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Edmonds Farm

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Roost Flowers

Sandi’s Sandies

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

 

 

 

 

 

 

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

Woo Hoo Three New Vendors

Friday, Jun. 24th 2016
Saturday, June 25, 2016      –      8 a.m. – Noon  

This week we are adding more seafood, more pastured meats, and more plants to the already outstanding array of food selections.

Two Fish Seafood Company comes from Edenton each week with three or four kinds of local, sustainable, fresh fish, whatever is closest and best. Nino and Brittany Buzzetta grew up around the water. “We fished our entire lives,” Nino says, “and we wanted to bring what we love to the market.” The selection will change each week. Look for filets, steaks, and whole fish (already gutted, headed, and scaled). They also bring Lump and Jumbo Lump crabmeat. Side dishes like strawberry salsa and bleu cheese cole slaw will vary with the season, along with cut herbs fresh from the farm.

Udder Chaos Farms in Suffolk raises their Angus beef and heritage chickens from birth to processing. Farmer Leslie John Christmas says, “We know what the mother and father eat before the calf is born.” All poultry is processed on the farm and vacuum sealed. They also have free-range, non-GMO eggs.

And Virginia Beach’s Brad Wynne of Veg Out Gardens joins us with his home-grown vegetable and herb plants using only organic products. Each plant comes in a cow pot made from dehydrated cow manure, ready to sink into the ground. Organic, biodegradable, no waste-and built-in fertilizer. Pretty neat, right? He’ll also have organic fertilizer and pesticides, along with Southern Exposure seeds. Plants this Saturday include eggplant, okra, and both hot and sweet peppers.

Stop by It Started with a Fig and Lori Golding Zontini will give you a taste of some of her 15 unusual jams, some sweet and some savory, each created and canned by Lori. A huge fig tree in their yard inspired this year-old business. The latest flavor is “Peaches Y’all.” She’s a new member of Virginia’s Finest. Come taste why.

Virginia Beach History Museums are back (in costume) to help you and your kids make folk art dolls. it’s a great lead-in to Independence Day activities.

See you Saturday.

RECIPE

JUST PEACHY STUFFED FRENCH TOAST

Who doesn’t love brunch, a culinary celebration that showcases the best of breakfast and lunch, all on the same table. A hallmark of this meal is french toast, and while the classic offering is awesome, my Just Peachy French Toast is absolutely fabulous.

Soften an 8-ounce block of cream cheese and place in a medium bowl. Add 4 generous tablespoons of peach jam/preserves, such as Peaches Y’all from It Started With A Fig. Cut a small-to-medium sized peach in half, remove the pit, and dice; add the diced peach to the cream cheese/jam mixture and stir to completely incorporate.

Lay four slices of bread on a cutting board and evenly spread the mixture on each; top with another slice of bread. In another medium bowl, crack 3 whole eggs and add 2-3 tablespoons whole milk, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon orange liqueur like Gran Marnier ad a dash of kosher salt. Whisk and set aside.

Heat a tablespoon of butter in a skillet until hot and melted. Dip each “sandwich” in the egg mixture, turn, and dip again. Add to the sandwich to the skillet and cook until golden, about 2-3 minutes, flip, and cook other side until golden, an additional 2-3 minutes. Repeat with additional sandwiches.

Sprinkle tops of sandwiches with powdered sugar and serve. Makes 4 stuffed french toasts.

 

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

Hot Time at Old Beach

Thursday, Jun. 16th 2016
Saturday, June 18, 2016      –      8 a.m. – Noon  

Speedy’s Hot Sauce is front and center this week. Owner and creator Jimmy Miller is an avid cyclist and outdoor enthusiast. His sauces are nuanced and layered, designed to enhance but not overpower. The famous #44 is a surprising combination that includes carrots, peaches, lime juice, peppers, vinegar and spices. Nothing artificial, no additives, gluten-free. This sauce is fun to use, locally-made by a home-town boy. Come try some.

Sandi’s Sandies is back, along with Bergey’s Blossoms. Check out our long list of regular local food folks. Each week is a little different, with always a lot to peruse.

On a handful of Saturdays, the city needs the street to be open. This week Virginia Beach graduations occur at the Convention Center. Please plan accordingly. Although 19th Street won’t be closed for us, the grassy lot and the lots along Cypress Avenue are available for parking as usual.

See you Saturday.

RECIPE

CUCUMBER-ONION-FETA SALAD

 Cucumbers are fresh in market now, and they make a great ingredient in a simple salad that is a cooling and refreshing addition to the summer table. Here’s how to make it:

Very thinly slice 3 medium cucumbers – with peel – and also very thinly slice 1 white onion; a sweet onion like Vidalia would be great and layer in a shallow glass dish.

In a medium non-reactive bowl, whisk together 1/2 cup white vinegar, 1/2 cup water, 1/3 cup sugar, and a dash each of kosher salt and freshly ground black pepper; pour over cucumbers and onion.

Cover the dish and refrigerate at least an hour. Just before serving toss in cubed feta cheese and finely chopped parsley. Makes about 6 servings.

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

Can You Beet It

Wednesday, Jun. 8th 2016
Saturday, June 11, 2016      –      8 a.m. – Noon  

CAN YOU BEET IT?

Cromwell Farm has Technicolor beets this week! Choose fresh-dug red, white, or golden beets, with the bonus of bright leafy beet greens, a two-for-one vegetable. Beet greens are easy to sauté and pack a wallop of nutritional punch with high iron, magnesium, and calcium, along with all the other vitamin-rich benefits of leafy greens. If you haven’t tried them, June is the perfect time.

Cromwell will also showcase lettuce, kale, and assorted summer squashes. Last call for May peas and white sweet potatoes!

Virginia Beach History Museums offers a special activity for the kids this Saturday: make-and-take Colonial fans. Have fun while learning about the time before Air Conditioning.

And if you are thinking about a new pet, K-9 New Life Rescue is bringing adoptable dogs.

And the beet goes on at Old Beach.

NOTE NEW MARKET TIME:  8:00 to noon

RECIPE

BUTTERED BEETS

 What makes beets even better? Butter! And a few other complimentary flavors, like orange and thyme. Enjoy these ethereal earthy eats in my recipe here:

 

Preheat the oven to 375F. Trim and peel 1-2 pounds of small, whole beets and place on a tinfoil-lined baking sheet and toss with olive oil to coat. Cut an orange into thin slices and place on top of beets. Cover the beets with another sheet of tinfoil and crimp the edges of both pieces to seal.

 

Roast the beets for 25 minutes then check for doneness by inserting the tip of a knife into a beet; it should easily slip in. Roast longer if needed, checking for doneness every 10 minutes.

Remove the beets from the oven and transfer to a serving platter; dot with butter and add the zest of one orange and sprigs of fresh thyme. Sprinkle on sea salt and freshly ground black pepper.

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

 

 

 

 

– – – – –

 

 

 

 

 

Soft Shells And Blue Crabs And Oysters – Oh My!

Friday, Jun. 3rd 2016

Jubilee Seafood, our featured vendor this week, wants you to know all about their crabs, direct from the waterman to Old Beach. Here’s the demonstration timing:

9:30  – How and where we catch our blue crabs

10:00 – How blue crabs molt to become softshells and how to clean them

10:30 – Hot to cook pick hardshells

Jubilee also brings just-pulled East Coast shrimp and Littleneck clams, and this week they add seaside oysters direct from the briny Eastern Shore, with an intro special: pre-order 50 oysters before Thursday and pay $30, a $5 discount. Order from their website:  www.JubileeSeafoodCompany.com

And to round out your knowledge of local seafood, Lynnhaven River Now will join us to answer questions about how oysters filter the water and other clean water news. Tis the season for seafood, and we’re here to provide.

Edwards Bison Farm is going on a break for the rest of June, so now is the time to stock up on their bison and pork selections. If you haven’t tried bison yet, it is a mild-tasting, super-healthy addition to your menu options. Full Quiver and Pendulum Fine Meats offer delicious, small-farm options, too.

Surf and turf this week. Come on down.

OBFM NEW TIME:  8 a.m. to noon

RECIPE

SOUTHERN TWIST TARTAR SAUCE

 A great way to enjoy soft shell crabs is with my Southern Twist Tartar Sauce, a sweet/heat, crunchy/cream topping for crabs ala carte or sandwiched between slices of soft, white bread.

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

VENDORS

The Bakery at Riverside Farm

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Edmonds Farm

Fudge Grudge

Full Quiver Farm

Give. Treat. Love

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Rockafeller’s Restaurant

Roost Flowers

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee – offsite

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 

Executive Editor Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

Media Awards Judge | The James Beard Foundation

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

Proud to be represented by The Culinary Entertainment Agency

Six Secrets of Local Food, Redux

Thursday, May. 19th 2016
  1. Taste – Food close to the source just tastes better. Every time.
  2. Seasons –  Think May asparagus and August tomatoes. Hold the thought and apply to the best of what you eat, every season.
  3. Security – Know who produces your food, how it is raised, and feel safer.
  4. Freshness– Local food lasts longer, looks more enticing, and inspires simpler cooking.
  5. Community–Connecting farm to family to neighborhood builds strong bonds.
  6. Tradition – Supporting heritage foods sustains who we are and where we live.

Every time you buy food at Old Beach Farmers Market, you are supporting the local folks who share these secrets.  To find more sources, get a just-released Food Guide from Buy Fresh Buy Local Hampton Roads, widely available at local farms, markets, restaurants, and supportive offices.

Pendulum Fine Meats is now offering Old Beach as a CSA pickup location for their CSA subscribers! See their website for several options. Each box includes meats, recipes, and local/artisanal products. http://www.pendulummeats.com/products/primalnewsletter/

Mattawoman Creek Farms has just-dug carrots and first-of-Spring bok choy this week. As always, they only sell what they grow at their 44-acre, certified organic farm on the Eastern Shore.

We hope to see you Saturday, friends. Come get your local mojo.

RECIPE

BRAISED BOK CHOY

 A delicious way to enjoy bok choy is to braise the delightful Asian leafy vegetable until just-tender.

Take 6 heads of bok choy, trim and cut in half lengthwise. In a small mixing bowl whisk1/4 cup vegetable or chicken stock, 3 tablespoons soy sauce and a dash of crushed red pepper flakes.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and add the bok choy, cut sides down. As they turn brown, about 1-2 minutes, turn and add stock/soy sauce mixture and reduce the heat to medium. Cook an additional 4-6 minutes or until tender.

With a slotted spoon, remove bok choy to a serving platter and heat remaining liquid on high to a boil, then turn heat down to medium and reduce by half, about 1-2 minutes. Spoon over bok choy and serve.

Makes 4-6 servings.

By Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fresh Batch Jams

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Rockafeller’s Restaurant

Speedy’s Hot Sauce

Terrapin Restaurant

Whole-ly Rollers

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

Eggs-Essential Market

Thursday, May. 12th 2016

Full Quiver Farm has an abundance of their luscious brown eggs this week. These eggs check all the boxes for healthy eating. Their chickens are totally pasture-raised and non-GMO. Full Quiver offers “Buy 2, get 1 free” for patrons. Think of the goodness that goes into hens raised with plenty of grass, sunshine, and attention. If you haven’t tried local eggs, this is a good way to start.

And they will have lots of chicken available the rest of the summer, too.

Hunt Club Farm is bringing a few barnyard animals this Saturday in anticipation of their Summer Day Camps. Kids learn about life on a farm by helping to feed, clean, groom, and care for horses, goats, sheep, llamas, rabbits and chickens. They also help grow vegetables, herbs and flowers. The idea is to encourage a friendly environment in which children learn responsibility and initiate leadership skills that will make a memorable impact on their lives. Come for the petting and find out more.

Weekly markets every Saturday all summer have begun! Here’s your steady chance to connect with your favorite local food purveyors. We hope you’ll make it part of your routine. Come see us.

PARK IT!

When the weather warms up we usually get more customers and therefore parking dilemmas with our neighbors.

We also have new businesses on 19th Street that also share parking with us in the grass lot. We want to be good neighbors, so please be aware where you park.

We encourage bike riding and parking on 20th Street in the Runnymede parking lots when possible.

 RECIPE

FARMERS MARKET OMELET

Use some farm fresh eggs, veggies and herbs to craft a delicious omelet perfect for breakfast or brunch when served with some breakfast potatoes and toasted whole grain bread. Or serve it for lunch or dinner along side a small green salad and sliced, toasted French bread.

Start by cracking two eggs in a medium mixing bowl and whisking until they reach a buttery yellow hue then set aside

Place a medium-sized saute pan over medium heat and add 2 tablespoons butter, allowing to melt; swirl to coat pan.

Add 2 tablespoons milk, along with a dash of Kosher salt and freshly ground white pepper to the eggs and whisk vigorously. Pour eggs into saute pan and let sit for a minute until eggs begin to set.

Gently push the edge of the eggs towards the pan center with a spatula, turning the pan to allow the liquid eggs to fill in the space; continue until eggs are set and there is no liquid.

Carefully loosen eggs with spatula and flip; cook for a 5-10 seconds, and add chopped veggies and herbs (along with shredded cheese, if you please) down the center of the eggs in a straight line. Lift one side of the eggs with the spatula and fold over. Fold over the other side and gently slide onto plate.

Top with fresh pico de gallo and serve.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Fresh Batch Jams

Fudge Grudge

Full Quiver Farm

Give. Treat. Love

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Mattawoman Creek Farms

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacock Peppers

Roost Flowers

Terrapin Restaurant

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

 

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

Media Awards Judge | The James Beard Foundation

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

Proud to be represented by The Culinary Entertainment Agency

Mother’s Day And More at OBFM

Thursday, May. 5th 2016

A one-of-kind bouquet is the perfect Mother’s Day tribute.

Zinnia Girls owner Diane Newbern is bringing fresh lilies, larkspur and a host of other gorgeous plant material from the family flower farm in Ivor. At 10, OBFM’s own Mary Paul Callis uses Zinnia Girls blossoms (some are shown in the above photo) for a free how-to demonstration on making your own bouquet. Bring your own clippers and a container (optional).

The cool, wet spring has resulted in sublime lettuces for salads and tender greens needing only a quick braise. Look for salad turnips, bunching onions and kohlrabi at Mattawoman Creek Farms and leeks and purple mustard at New Earth Farm. Several vendors have grown first-rate vegetable, herb and flower bedding plants to sell. Advice from our experts is always friendly and free.

Children can step back in time with staffers from the Virginia Beach History Museums who will help them make a colonial toy to take home.

While you’re at the market, you may as well make a day of it.  Wander around the corner at 18th and Cypress for a full-on street party. At noon, join the celebration for the ViBe Creative District’s Anniversary Block Party. Live music, a pop-up Pilates party, yarn-bombing with the Virginia Beach Yarn Club and other entertainment are part of the family-friendly fun. Help paint in the winning designs for the district’s first two Creative Crosswalks. There’s even a beer tent featuring local brews. OBFM supporters have much to toast because our little nonprofit market helped inspire the new district. You’ll enjoy seeing what we helped stir up.

*Old Beach Farmers Market is keeping its 19th Sreet. location at Croc’s through 2016. Stay tuned for updates.

RECIPE

KOHLRABI TOAST

Kohlrabi is a gorgeous root vegetable with a mild sharpness, akin to radish. There are many ways to enjoy it, but I love it raw, when it’s crisp and refreshing. Try it this way: with a vegetable peeler, remove the outermost layer. Using a mandoline, thinly slice the kohlrabi, place on a damp paper towel-lined plate, and refrigerate.

Toast thick-sliced multi-grain bread and set aside. Mix softened cream cheese with Dijon mustard at a ratio of 2-to-1. Thickly smear cream cheese mixture on the toast and put on a single layer of prepared kohlrabi. Drizzle with extra virgin olive oil, sprinkle with sea salt, freshly ground black pepper and thyme leaves, and garnish with sprigs of thyme.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

Beach Biscotti

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fresh Batch Jams

Fudge Grudge

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pennecook Peppers

Pendulum Fine Meats

Rockafeller’s Restaurant

Speedy’s Hot Sauce

Terrapin Restaurant

Zinnia Girls

 

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency