TEN LOOKS GOOD ON US
We’re a 10!
Ten summers ago, Old Beach Farmers Market opened on Memorial Day Saturday with a farmer, a restaurant and a seafood vendor. We now have 42 vendors with more asking to join. On a bigger scale, our little non-profit was the catalyst for the ViBe Creative District and the rejuvenation of the surrounding neighborhood. That’s plenty of reason to party, and we’re tooting our own horn.
Come this Saturday for a celebration: Mayor Will Sessoms joins us at 10 a.m. to toast our success and sample cupcakes by My Vegan Sweet Tooth. School of Rocks brings its own brand of musical energy in sets at 10:30 and 11:30 a.m.
Lori Golding Zontini, a member of the OBFM board (and event chair) and a vendor (It Started with a Fig) says, “We have a lot to celebrate. Our farmers, food producers and customers have created a real community that gathers weekly. I’m thrilled to be a part of it.”
Duff Kliewer, OBFM’s president, reflects on the market’s success. “Old Beach Farmers Market is proof positive that a small group of volunteers can effect a big positive change in their neighborhood.
“As we approach our tenth anniversary, we celebrate the vendors who saw the vision and the opportunity we were offering and the customers who supported our growth. We look forward to a series of celebrations throughout the 2017 season and another ten years of growth.”
ETCETERA
Take note of our new summer hours; OBFM is open to serve you from 9 a.m. until noon.
Remember to check in on our Facebook page frequently for market updates.
This Saturday we welcome Dominion Green Power as a public service to discuss renewable energy for green-minded folks.
RECIPE
BOK CHOY SLAW
This is a fresh, delicious slaw that utilizes a gorgeous green – bok choy – which often makes an appearance at one or more vendors at OBFM. Use this slaw like you would any other – perhaps on top of some pulled pork barbecue sandwiches for Memorial Day. I also love to top another seasonal sandwich – this goes great on soft shell crabs. It’s also great on fish tacos. Here’s how I make it:
Take one large head of bok choy, trim, and slice very thin. Take two medium carrots and shred, and two or three green onions and slice thin. Add to a medium-sized bowl. In a separate bowl, add 1/4 cup white wine vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 2 teaspoons Dijon mustard, 1/2 teaspoon crushed red pepper and 1/4 teaspoon salt; stir until sugar and salt dissolve.
Dour dressing over bok choy mixture and toss to coat. Cover and refrigerate at least one hour to marinate and chill.
Makes 8 servings.
Recipe from Chef Patrick Evans-Hylton
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VENDORS
Beach Biscotti
Bergey’s Blossoms
Brentwood Farm
The Butter Brothers
The Creative Wedge
Croc’s 19th
Street Bistro
Cromwell’s Produce
The Farm Life
Flour Child Bakery
Full Quiver Farm
Give. Treat. Love
Grace and Gratitude
The Green Cat Cafe
Iron Goddess
Tea Room
It Started With A Fig
Jubilee Seafood
Mattawoman
Creek Farms
Micro Greens
Virginia Beach
My Vegan
Sweet Tooth
The Neighborhood
Harvest
New Earth Farm
Pelon’s Baja Grill
Pendulum
Fine Meats
Sandi’s Sandies
Tasha’s Own
Terrapin Restaurant
Three Ships Coffee
Udder Chaos Farms
Veg Out Gardens
Vy’s Pies
Whole-ly Rollers
Zinnia Girls