Six Secrets of Local Food, Redux
- Taste – Food close to the source just tastes better. Every time.
- Seasons – Think May asparagus and August tomatoes. Hold the thought and apply to the best of what you eat, every season.
- Security – Know who produces your food, how it is raised, and feel safer.
- Freshness– Local food lasts longer, looks more enticing, and inspires simpler cooking.
- Community–Connecting farm to family to neighborhood builds strong bonds.
- 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
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 | Instagram | Flickr | 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