04/10/19 8:52 AM

All Good Craft Granola Bars returns to the market with three flavors for sale: IPA, Tropical IPA, and Stout. They will also sample a new recipe in development: Blueberry Hefeweizen. Get three bars for $7 or a six pack for $12. Also preorder (and sign up for their newsletter) at

Hampton Roads WineryWe just released their 2018 Norton Blush, a lightly pressed Norton with a deep rose color and nice cherry notes. Serve the Norton Blush ice cold. In October the winery is releasing their new line of wines, Goat Tower Wines,  with a chardonnay and a merlot as the first two varietals offered.

You’ll fall for these jam flavors from It Started With A Fig: 24 Carrot, Apple Butter, Peach & Vanilla, and  a new flavor, Spiced Plum.

Mattawoman Creek Farms will have their organic Green Beans, Lettuce, Arugula, Cherry, Grape and Slicing Tomatoes, Sweet Italian Peppers, Kale, Radishes, Basil, Potatoes, Eggplant, Sugar Dumpling Squash, and Okra.

SunnySnacks is back this weekend with their full line-up of 100 percent organic, non-GMO, plant-based vegan goodies. They will also have their limited-edition fall flavors including: Pumpkin Spice Latte BubbyBalls (GF, Paleo, refined sugar free), Pumpkin Pie Hummus (GF, refined sugar free), and Smoky Butternut Hummus (GF, refined sugar free).

Whole Body Health is kicking into fall mode with all the pumpkins snacks: Pumpkin Granola, Pumped Up Energy Protein balls, Carrot Ginger Muffins,  even some little chocolate covered apples and Spooky Crack. Items are always plant based and gluten free. Remember returning jars gets your money back on your purchase.


Market forecast: the region will see partly cloudy skies with a 10 percent chance of precipitation and high of 70 on Saturday. The winds will be east-northeast at 12 mph. Source: 


I’m short on vegetable jokes this week  … If you have one, lettuce know !!!


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With Olive Oil Drizzle, Pumpkin Spice and Fresh Thyme


Some of my favorite flavors of fall are the sweet and earthy tastes that come from winter squash and similar vegetables. Who doesn’t love a wonderful pumpkin soufflé, butternut squash soup or roasted acorn squash this time of year?


Roasting acorn squash is quite easy – and rewarding. Start with a small- or medium-sized squash, and using a large chef’s knife, carefully cut it in half from top to bottom. The squash may rock back-and-forth a bit, so make sure it’s steady.


With a large, sturdy spoon, scrape out the seeds and stringy parts around them. Then cut each portion in half again from top to bottom to have four equally sized pieces.


Preheat the oven to 400F. Drizzle some olive oil on a rimmed baking sheet and swirl it around to coat; place the squash pieces on the baking sheet skin sides down. Drizzle with a bit more olive oil, sprinkle with a teaspoon of coarse salt and roast in the oven 35-45 minutes, checking for doneness by piercing the skin side of one quarter with the tines of a fork – it should easily go in.


Dot the quarters with a teaspoon each of unsalted butter, sprinkle on some pumpkin pie spice (email me if you’d like a homemade recipe with “pumpkin pie spice” in the subject line at, and add some fresh thyme and freshly-ground black pepper. Serve immediately. Yields 2 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine


All Good Craft Granola

Beach Bees

Buck & Bramble

Cromwell’s Produce

Crunchy Carrot

Dee’s Peanut Butter

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm


Grace and Gratitude

Hampton Rds Winery

Honest Pastures

It Started with a Fig

Jrs Microgreens

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Over Achieving Tea

Pelon’s Baja Grill

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Seafield Farm

Speedy’s Hot Sauce

Sunny Snacks

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Udder Chaos

Whole Body Health

 Whole-ly Rollers

Vy’s Pies

Posted by OBFM | in Old Beach Farmer’s Market | Comments Off on ROASTED ACORN SQUASH