Old Beach Farmers Market | Recipe for a Sweet Holiday

Recipe for a Sweet Holiday

29/06/16 8:02 PM

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