Paint Some Produce

07/06/17 10:04 AM

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

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


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

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


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

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


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

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

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

Makes 4 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine


The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give. Treat. Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Jubilee Seafood

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pendulum Fine Meats

Tasha’s Own

Three Ships Coffee

Udder Chaos

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Gals

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