25/08/17 7:08 AM

Catch up with Jubilee Seafood at the market for lots of fresh catch, including littleneck clams, salty and plump Plantation oysters, dry-pack sea scallops, east coast shrimp, fresh-caught tuna and more. Remember, like all agriculture and aquaculture items, offerings are limited, so pre-order to make sure you get what you want.

Mattawoman Creek Farms‘ tremendous 2017 Summer growing season rolls on this week with a wide selection of their summer organic veggies plus several varieties of organic fall squash.

My Vegan Sweet Tooth will have their regular, scrumptious baked goods, but they will also be trying out a made-from-scratch vegan fried chicken sandwich topped with Prissy Pickle pickles, and housemade mayo by their employee, Hunter.

New Earth Farm will have shiitakes, figs, shishito peppers, sweet and hot peppers, eggplant, swiss chard, arugula, salad mix, eggs, lemon balm, basil, sage, thyme, oregano, chard root and horseradish.

When is it a good time for bloody marys? When it is not? Speedy’s Hot Sauce will be at the market with all their spicy offerings, including their new bloody mary mix.


The summer is coming to an end – but not the Old Beach Farmers Market.

OBFM continues each and every week past Labor Day through October. Even after that, we don’t quit: you’ll see us once a month in the winter until we begin weekly markets again Memorial Day weekend.

So get ready for sweater weather – but wear them to Old Beach for all your fresh, seasonal needs.


What did the egotistical pickle say to his friend? … You know, I’m kind of a big dill


What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to


Although my soul belongs to southern cooking, my heart is head-over-heels in love with Italian cuisine. Here’s my recipe for a healthier Eggplant Parmesan where the vegetable is baked and not fried. You can make it even healthier by serving over zucchini noodles instead of regular spaghetti. Here’s how to make it.

Heat oven to 400F. Line a baking sheet with foil and lightly coat with olive oil cooking spray. Set aside.

Trim and peel an eggplant, and cut it into slices, about a quarter-inch thick and set aside. In a medium bowl, beat one egg, and set aside. In a medium casserole plate, add 1 cup grated parmesan cheese, 1/2 cup finely crushed bread crumbs, 1 teaspoon crushed rosemary, 1 teaspoon garlic powder and 1/2 teaspoon crushed red pepper; whisk to incorporate.

Take eggplant slices, one at a time, and dip into beaten egg, shake slightly over bowl, then dredge in bread crumb/cheese mixture on both side. Place in one layer, side by side, on the baking sheet, careful not to overlap. Place in oven and bake for 11-13 minutes, or until eggplant slices are golden brown and crisp.

While eggplant is baking, prepare 1/2 pound spaghetti noodles according to package instructions and heat 24 ounces of tomato sauce of your choice in a saucepan. When eggplant slices are done, plate with a serving of noodles, two or three eggplant slices, and a spoon of sauce. Sprinkle on extra grated parmesan cheese and serve. Yields 6 servings.

Recipe from Chef Patrick Evans-Hylton

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The Bakery at Riverside Farm

Bergey’s Blossoms

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Dave and Dee’s Homegrown Mushrooms

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

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

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