SPECIAL THANKSGIVING MARKET INFO

16/11/18 9:34 AM

At Cromwell Produce look for collards, curly and tuscan kale, hanover salad, red and gold beets, red and white sweet potatoes, broccoli, turnips, and rutabagas.

Elizabeth Eats will be selling berry bites, vanilla cake bites, tropical bites, coffee bites, vanilla protein squares, strawberry chocolate fudge, *pumpkin spice nut butter*, pecan cashew butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten free, refined sugar free, dairy free, and organic.

It started with a Fig has apple everything; favorite fall flavors are back including Cranny-Apple, Miss American Pie, and Apple Butter. They will also have Blueberry Mojito for a limited time.

Mattawoman Creek Farms will have the following veggies, all organic and grown by them: sweet potatoes, lettuce, kale, collards, Asian long beans, potatoes, bok choy, tatsoi, escarole, onions, mizuna, kohlrabi, sorrel, purple top turnips, salad turnips, sweet Italian peppers, bell peppers, and jalapeno hot peppers.

Max The Knife Sharpening is anticipated to be at the market with a special Thanksgiving price of sharpening all knives for just $5.

This Saturday’s market is your last chance to nab SunnySnacks Organics’ fall flavors; tip: buy an extra of your favorite to freeze for later.  Lmited quantities will be available of Pumpkin Spice Latte BubbyBalls (organic, vegan, gluten free, paleo), Savory Smoky Butternut Hummus (organic, vegan, gluten free), and Pumpkin Pie Hummus (organic, vegan, gluten free).

My Vegan Sweet Tooth will be at the market with their regular sweet and savory items including some pumpkin flavors

FOOD NEWS YOU CAN USE

Our friends with Old Beach Art and Green Markets are back in ViBe Park as we start our third Saturday soirees. It’s never too early to start thinking about the holidays and celebrate Small Business Saturday a week early with the best artisans and environmentally-friendly businesses at the beach.

Mattawoman Creek Farms is hosting an open house Farm Day on Sunday, Nov. 18 at their farm at 4103 Barlow Creek Lane in Eastville on the Eastern Shore. The open house takes place from noon until 3 p.m. and includes produce and bedding plant sales, as well as farm tours.

Mark your calendars: the next Old Beach Farmers Market takes place Dec. 15. 

FOOD FOR THOUGHT

Why did the turkey cross the road ??? Because he wanted folks to think he was a chicken !!!

RECIPE
CRANBERRY BUTTER

One of the most familiar fruits this time of year are cranberries. In our Cranberry Butter, the little red gem is takes centerstage with complimentary flavors in a rich, creamy spread that you’ll want on your table throughout autumn and into winter. Try this at breakfast spread on bagels, flapjacks, muffins, and waffles. At lunch smear it on bread to accent a chicken, ham, or turkey sandwich. 

At dinner, put a pat on hot veggies like you’ll find this Saturday at Old Beach Farmers Market, or on entrees such as pork or poultry and let it melt into a quick, sumptuous sauce. For a delish dessert, spread some of the Cranberry Butter on top of a grilled piece of pound cake and drizzle with chocolate sauce. Here’s how to make it:

In a medium mixing bowl add two sticks of soft butter; you can leave the butter at room temperature overnight for them to soften. Add a half-cup to three-quarters cup of cranberry relish or cranberry sauce, 1 tablespoon ground cinnamon, and the zest of one orange. If you’d like a spicy version, add a half or whole jalapeño – depending on the amount of heat you are looking for – seeded and finely minced.

Using a spatula, mix all ingredients to incorporate. Either spoon into a ramekin or small bowl, smooth over the top, cover, and refrigerate until use; it will last refrigerated for up to a week. Alternatively, add the butter compound onto a length of plastic wrap in a log shape and roll to shape. Refrigerate up to a week, or freeze up to six months, and cut off a medallion for use.

If you’d like Chef Patrick’s recipe for homemade cranberry relish, email: Patrick@VirginiaEatsAndDrinks.com

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

JR’s Microgreens of V.B.

Mattawoman Creek Farms

Max The Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

Red Mushroom Brewing Company

Sandi’s Sandies

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

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