OPEN EACH SATURDAY THIS FALL

Yes, indeed, your favorite vendors are here every Saturday in September and October!

Opening time this Saturday is still 8 a.m. After Labor Day, the opening time changes to 9 a.m. until Memorial Day, 2016.

And you can count on Old Beach to be open this winter:  every third Saturday from 9 to noon, just like last year.

Vegetables, cheese, hydroponic lettuces, baked goods, prepared foods, pastured meats, plants and flowers continue all year long. Aren’t we lucky to live here?

Come find the best of summer’s vegetables and fruits this week, and the first fall squashes. Part-time favorites are back:  Beach Biscotti, Brownies, Cookies and S’more, Edmonds Bison Farm, andSandi’s Sandies.

Yum.

BE PART OF THE MARKET

Old Beach is looking for a few good volunteers to help out on Saturday mornings this fall.

Please contact Karenlee Oreo, our market coordinator, if you are able to work for a couple of hours one Saturday. We need you for set up or to help people at the Information tent. No experience necessary. Friendly training! We thank you.

Email:  Kloreo@cox.net

RECIPE

QUICK-PICKLED RED ONIONS

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

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

These pickled onions are great anytime of year, but really lend themselves to use with many of the Labor Day treats you’ll be serving.

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

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

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

Refrigerate onions; they will keep up to 2 weeks.

Chef Patrick Evans-Hylton

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.

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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. 

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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.