The Bakery at Riverside is back for its only appearance this month. Stop by for some delicious sourdough and your favorite fall treats. Soon they will be opening The Bakery on Mason in Cape Charles; stop by this Saturday to learn about their progress.

Cromwell’s Produce shares the bounty of the season with shelled butter beans, snap beans, pink eye peas , beets, turnips, broccoli, black and curly kale, and red or white sweet potatoes.

Add some zest to seasonal salads and soups with JR’sMicrogreens of V.B. Look for two varieties of radish:  china rose which has a sneak attack of heat, while the purple hits right up front.

Vy’s Pies is back for the last time this year.  Daryl will have his Thanksgiving menu on full display and ready for pre-order for your holiday celebrations including B-Boy, Pecan Pie, OMG Sweet/Pumpkin, Brooklyn Apple Pie with assorted decorative finishes, and Southern Emerald & Ruby Key Lime Pie. Get your orders in early since supplies are limited.

FOOD NEWS YOU CAN USE

ViBe Park has looked pretty empty these past couple of weeks since our friends at the Old Beach Green and Art Markets have changed their schedule. But they’re back on the block this week along with The VB Flea in the Alley by Three Ships Coffee. It’s the perfect opportunity to get unique holiday gift ideas.

We couldn’t breeze past October without announcing our annual Halloween costume contest. Start thinking of your most creative costumes for your two and four-legged kids and swing by the market for a bit of trick or treating on Oct. 27 and the chance to win Old Beach Farmers Market gift certificates on Wicked Race weekend.

FOOD FOR THOUGHT

Why did the pumpkin cross the road ??? Because it fell off the truck !!!

RECIPE
TWICE-BAKED SWEET POTATOES

With Dried Cherries and Hazelnuts

A delicious take on the classic baked sweet potato, with flavors that resonate with the season. This recipe is from my book, Dishing Up Virginia.

Sweet potatoes can be found this week at Cromwell’s Produce. 

Preheat the oven to 350°F. Line a baking sheet with tinfoil and set aside. Rub the outside of 6 sweet potatoes with vegetable oil and place on the baking sheet. Bake until the potatoes are soft, about 1 hour. Remove the potatoes from the oven and set aside.

Stir the one 8-ounce package cream cheese that is softened with 2 tablespoons softened butter, 1/3 cup brown sugar, 3/4 teaspoons salt, 1/2 teaspoons freshly ground black pepper, and 1/4 teaspoon cayenne together in a large bowl until thoroughly combined. Fold in the 1/3 cup chopped and toasted hazelnuts and 1/3 cup dried cherries.

Slice the cooked potatoes open horizontally along the top and carefully scoop out the flesh, reserving the skins. Add the flesh to the cream cheese mixture and stir to incorporate.

Evenly spoon the cream cheese–potato mixture back into the reserved potato skins, mounding it slightly. Sprinkle 1-1/2 cups of shredded cheese evenly over the tops of the potatoes, return to the oven, and bake until the cheese is melted and the cream cheese–potato mixture is heated through, 15 to 20 minutes. Serve immediately; they don’t hold well.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Blooming Farmer

Buck & Bramble

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Flour Child Bakery

From Rome with Love

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.

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Speedy’s Sauce Co.

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers