Six Secrets of Local Food, Redux

19/05/16 5:35 PM
  1. Taste – Food close to the source just tastes better. Every time.
  2. Seasons –  Think May asparagus and August tomatoes. Hold the thought and apply to the best of what you eat, every season.
  3. Security – Know who produces your food, how it is raised, and feel safer.
  4. Freshness– Local food lasts longer, looks more enticing, and inspires simpler cooking.
  5. Community–Connecting farm to family to neighborhood builds strong bonds.
  6. Tradition – Supporting heritage foods sustains who we are and where we live.

Every time you buy food at Old Beach Farmers Market, you are supporting the local folks who share these secrets.  To find more sources, get a just-released Food Guide from Buy Fresh Buy Local Hampton Roads, widely available at local farms, markets, restaurants, and supportive offices.

Pendulum Fine Meats is now offering Old Beach as a CSA pickup location for their CSA subscribers! See their website for several options. Each box includes meats, recipes, and local/artisanal products. http://www.pendulummeats.com/products/primalnewsletter/

Mattawoman Creek Farms has just-dug carrots and first-of-Spring bok choy this week. As always, they only sell what they grow at their 44-acre, certified organic farm on the Eastern Shore.

We hope to see you Saturday, friends. Come get your local mojo.

RECIPE

BRAISED BOK CHOY

 A delicious way to enjoy bok choy is to braise the delightful Asian leafy vegetable until just-tender.

Take 6 heads of bok choy, trim and cut in half lengthwise. In a small mixing bowl whisk1/4 cup vegetable or chicken stock, 3 tablespoons soy sauce and a dash of crushed red pepper flakes.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and add the bok choy, cut sides down. As they turn brown, about 1-2 minutes, turn and add stock/soy sauce mixture and reduce the heat to medium. Cook an additional 4-6 minutes or until tender.

With a slotted spoon, remove bok choy to a serving platter and heat remaining liquid on high to a boil, then turn heat down to medium and reduce by half, about 1-2 minutes. Spoon over bok choy and serve.

Makes 4-6 servings.

By Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fresh Batch Jams

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Rockafeller’s Restaurant

Speedy’s Hot Sauce

Terrapin Restaurant

Whole-ly Rollers

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

Posted by OBFM | in Old Beach Farmer’s Market | Comments Off on Six Secrets of Local Food, Redux