Elizabeth Eats will be selling berry bites, brownie bites, vanilla cake bites, pecan cashew butter, coconutty butter, raspberry reeses, paleo twix, savory nut and seed bread, chocolate cashew milk, turmeric almond milk, and vanilla almond milk. All products are gluten free, dairy free, refined sugar free, and organic.

Mattawoman Creek Farms will have green leaf, red leaf, butterhead and romaine lettuce, broccoli, carrots, turnips, spinach, tatsoi, bok choy, sweet potatoes, purple kohlrabi, kale, collards, savoy cabbage, arugula, potatoes, mizuna and vitamin green. All organic and grown at Mattawoman!

FOOD NEWS YOU CAN USE

The Bakery at Riverside Farm returns to the market after a seasonal hiatus. Find them under the new name, The Bakery on Mason, and be sure to plan a visit to Cape Charles on Virginia’s Eastern Shore this spring to visit them in their new shop. 

East Coast Herbal Solutions started with OBFM last month. “They bring tea and merchandise mostly cold brewed,” says market director Tracey Sanford. “They did really well last market, and I already have a favorite.”

Also new to the market is Hampton Roads Winery. Owner Dave Sheldon offers samples, but due to ABC laws, it’s a little different from our other free vendor sampling. Last month he had a yummy glühwein and some great varietals.

It’s a new year and a new you; start 2019 off right by eating fresh and local by supporting the vendors at OBFM . Mark your calendars: the next Old Beach Farmers Market takes place March 16. 

FOOD FOR THOUGHT

How excited was the farmer to see spring come ??? … He was so excited he wet his plants !!!

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 and bake until golden and crisp, about 50 minutes to an hour. Top with a pat of butter and serve.

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

If you’d like my recipe for Eastern Shore-style oyster stew, email me at PatrickEvansHylton@gmail.com with the phrase,”Oyster Stew Recipe” in the subject line. 

Yields 4 servings.

Recipe from Chef Patrick Evans-Hylton

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www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Buck & Bramble

Croc’s 19th Street Bistro

East Coast Herbal Solutions

Elizabeth Eats

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Hampton Roads Winery

It Started with a Fig

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

Red Mushroom Brewing Company

Speedy’s Sauce Shop

SunnySnacks Organics

The Bakery at Riverside Farm

The Creative Wedge

Udder Chaos Farms

Whole Body Health

Whole-ly Rollers

Zinnia Girls