SALAD DAYS
The Bakery at Riverside Farm will be there with baskets loaded with favorite sourdough breads and other treats.
Elizabeth Eats will be selling Triple Nut Butter, Strawberry Chocolate Fudge, Vanilla Almond Milk, Chocolate Cashew Milk, Savory Nut and Seed Bread, Cinnamon Spice Granola, Vanilla Cake Bites, Brownie Bites, Tropical Bites, Coffee Bites, and Berry Bites.
Mattawoman Creek Farms will be bringing Savoy cabbage, beets, kale (4 varieties), Lettuce, tatsoi, bok choy, Italian cauliflower, broccoli, arugula, radishes, kohlrabi, bunching onions, and sweet basil (Genovese and Thai).
New Earth Farm will have salad mix, easter egg radishes, French breakfast radish, Italian chicories, rainbow chard, green and red cabbage, Napa cabbage, edible flowers, cut flowers, red Russian kale, dinosaur kale, broccoli, and kohlrabi.
FOOD NEWS TO USE
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FOOD FOR THOUGHT
Why was the carrot embarrassed? … Because it saw the chickpea !!!
RECIPE
BEET PANZANELLA SALAD
I love interesting salads, and my take on a classic panzanella (bread salad) switches up ingredients, including substituting tomatoes with roasted beets. Beets are offered this week from Mattawoman Creek Farms and salad greens come from New Earth Farm on Saturday.
Preheat oven to 425F. Peel and cut into 3/4-inch cubes four beets and, in a medium bowl, toss with 2 tablespoons olive oil and 1 teaspoon dried oregano. Spread beets evenly on a parchment-lined baking sheet and sprinkle with a bit of coarse salt. Bake 10-20 minutes, or until beets are fork-tender. Set aside to cool.
Cut a half of a loaf of bread into 3/4-inch thick slices, place on a parchment-lined baking sheet, brush with olive oil, and place in oven under the broiler for 2-3 minutes, watching closely. As soon as the tops turn brown, turn bread, brush with oil, and broil 1-2 minutes, or until golden. Remove, allow to cool, and cut into cubes.
In a large bowl, add beets, bread, 2 cups salad greens, juice from one lemon, 1/4 cup olive oil, and 8 ounces of crumbled feta cheese. Toss, sprinkle on coarse salt and freshly ground pepper, garnish with fresh oregano, and serve.
Yields 4 servings
Recipe from Chef Patrick Evans-Hylton
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VENDORS
The Bakery at Riverside Farm
Buck & Bramble
The Butter Brothers
Chilly Mermaid
The Creative Wedge
Cromwell’s Produce
Crunchy Carrot
Doughminion Donuts
Elizabeth Eats
Flour Child Bakery
Full Quiver Farm
Give. Treat. Love.
Grace & Gratitude
The Green Cat
It Started with a Fig
Joysicles Gourmet Pops
JR’s Microgreens of V.B.
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pendulum Fine Meats
The Prissy Pickle Company
Speedy’s Sauce Co.
Terrapin
Three Ships Coffee
Udder Chaos Farm
Veg Out Gardens
Vy’s Pies
Whole Body Health
Whole-ly Rollers
Zinnia Girls