19/04/18 4:00 PM

The Bakery at Riverside Farm comes with baskets loaded with OBFM favorite sourdough breads, scones, and muffins.

Creative Wedge returns with new products: Chow Chow Wow! (not real spicy) and Chow Chow Pow! The “pow” comes courtesy of Speedy’s #47 Barbados Ghost Sauce.


Crunchy Carrot will have their signature Coconut Lentil soup for sale. They launched a new juice, Detox Dandy, at the last market and immediately sold out, so get out early.


Elizabeth Eats will be selling Vanilla Cake Bites, Berry Bites, Mint Chocolate Bites, Coffee Bites, Strawberry Chocolate Fudge, Triple Nut Butter, Chocolate Chip Cookie Butter, Savory Nut and Seed Bread, Almond Milk, Turmeric Milk, and Chocolate Cashew Milk.


Full Quiver Farm is gearing up for the summer and are just one week shy of having chicken back in stock. They expect to have full supply by April 28th and will have plenty for the starting summer season at OBFM starting back full time in May. They will have a limited supply of beef this weekend along with their pork sausage, bacon, roast, hot dogs, meat snack sticks and various other delicious items! Make sure to get your pre-order in. Also, The Farmer’s Grill will be in full swing at the market, so bring an appetite.


Flour Child Bakery come with favorites like jumbo cinnamon rolls, flavorful scones, chewy-soft cookies, and deep-dish pies, including key lime, salted caramel apple and cherry crisp pies, and two newest additions, honey vanilla bean and Indiana sugar cream pies. Whole pies can be ordered in advance by calling the bakery.


It Started with a Fig will have a multitude of flavors this week, including Kiwi Strawberry and the new and improved Pine Apple Express with Coconut. Also, look for an old favorite: (Blues Berry) Triple Berry!!  


It is Mattawoman Creek Farms’ 12th year selling their USDA certified organic vegetable and herb plants – all grown by Mattawoman. They only sell varieties that have been grown on their farm and have found to do well in this area. This Saturday they will be selling their organic vegetable and herbs plants and will have the following organic veggies from their farm: beets, carrots, spinach, lettuce (green and red leaf, butterhead, and romaine), kale, collards, bunching onions, bok choy, arugula, kohlrabi, sorrel, cabbage, turnips, chard and mustard greens.For a limited time, you can still sign up for Mattawoman Creek Farms’ Summer CSA, which begins in mid-May and runs for 14 weeks. As always, it features 100% USDA certified organic produce, all grown by Mattawoman.


Veg Out Gardens bringing a wide selection of our certified organic vegetable and herb plants for your garden to get things growing this spring.




Welcome to Savor the Olive, which offers extensive selections of extra virgin olive oil and authentic aged balsamic vinegar. There are three retail stores across Coastal Virginia, including Hilltop in Virginia Beach, Ghent in Norfolk and Harbour View in Suffolk. Savor the Olive grew from extensive travels through Italy from owner Bonnie Lawrence. We are happy to have them as a new vendor at OBFM. 




Mark your calendars! OBFM is starting back up every Saturday beginning in May and running through October. Come get your seasonal goodness weekly.




The Virginia Beach Public Library will be on hand this Saturday. They’ll be on hand to talk about all the cool things going on at the Oceanfront branch. Come and check them out. See what we did there?




Crunch Carrot is opening the back patio at Bishopsgate Department Store (3259 Virginia Beach Blvd.) on May 4 and will launch our summer menu at that time. It will be the first of their First Fridays with live music, drinks, and food from 5pm to 8pm. 




Why did the chicken take a nap? … … … Because she was eggs-hausted




What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to 





Poaching in olive oil is a quick and easy way to cook seafood; the fish in no way gets oily, but it does come out flaky and moist and oh-so delicious. For best results, use a firm flesh fish, like catfish, cod, grouper, halibut, rockfish, salmon, and swordfish


Cut boneless, skinless fish into 3-4 ounce filets and place close together – but not touching – in a small pot. Add 3-4 garlic cloves cut in half, a few sprigs of herbs such as parsley or thyme, and a teaspoon each of coarsely ground salt and pepper. Pour a good olive oil blend to cover the fish completely. 


Heat on medium-low heat; the oil should not come to a boil. Poach for 6-9 minutes – the fish should be opaque throughout. Remove fish from the pot with a slotted spoon to a paper towel-lined plate, allowing to drain slightly. 


Sprinkle on additional salt and pepper and serve immediately. Oil can be strained and used to drizzle on fish or sides such as vegetables; it is infused with the seasonings but does not take on a fishy flavor. 



Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine




The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Buck & Bramble

The Butter Brothers

The Chilly Mermaid

The Creative Wedge

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

Full Quiver Farm 

Give. Treat. Love.

Grace & Gratitude (tentative)

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of Virginia Beach

Lamia’s Crepes

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

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