A few years ago, when Cathy Klein wanted to make a birthday cake that was gluten-free and vegan, she took up the challenge and produced what has morphed into her popular carrot-raisin muffins. In the process, Beach Biscotti was born. This week she’ll also have blueberry, morning glory, and chocolate zucchini muffins. Be assured, she uses no peanuts or peanut butter and no animal products. Her biscotti is gluten-free and vegan. All ingredients are clearly marked, making it easy to choose safely. And there’s more! Paleo Bars, Protein Balls, Power Bars, and Black bean brownies. You don’t have to have allergies to appreciate these delicious baked delights.
Tomatoes are in. Check with our farmers to pick your favorites. Look for red, yellow, orange, striped, green…small, medium, whoppers…pear, cherry, grape. Sweet times.
The big news from Mattawoman Creek Farms this week is Charentais melons, a French variety with very fragrant, super sweet, dense and deep orange flesh. Have you tried their Indian and American slicing cucumbers? The brownish Indian variety “is used in a lot of cooking,” Rick Felker says, “because it takes on other flavors well.” Another unusual selection is Purplette onions, a small red-skinned onion. Leave it to Mattawoman to have unusual varieties, all grown in their certified organic fields.
Don’t forget to get a bouquet of summer blossoms from Zinnia Girls, fresh from the farm. They will be glad to put together a special mix for you. Just-picked flowers last longer!
In a pinch? Virginia Beach History Museums want to show you how clay pots were used as food storage in Colonial times. Mold a ball of clay and make your own pinch pot to take home.
Stay cool, friends. See you Saturday.
COOL AS A CUCUMBER SALAD
One of my favorite summertime vegetables (ok, technically it is fruit) is the cucumber. They don’t say “cool as a cucumber” for nothing; these garden delights are refreshing as the thermometer rises.
This salad is a quick-and-easy fix for light suppers; prepare it as a start to a meal, or serve a larger portion with steamed and chilled shrimp atop.
In a medium saucepan over medium heat, add 1 cup white vinegar, 3/4 cup water, 3/4 cup sugar, a dash of salt, a dash of freshly ground black pepper, a dash of cayenne pepper and a dash of dried dill. Stir and heat until sugar is dissolved, about 5-7 minutes.
In a medium bowl, add three large cucumbers which have been peeled and thinly sliced, and one small white (preferably sweet, like Vidalia) onion that is thinly sliced in rings. Pour hot vinegar mixture over cucumbers and onions and allow to cool. Refrigerate to chill, about an hour and spoon onto plate to serve. Garnish with chopped flat leaf parsley.
The Bakery at Riverside Farm
Brownies, Cookies &S’more
Build Your Food
The Chilly Mermaid Food Truck
The Creative Wedge
Croc’s 19th Street Bistro
Full Quiver Farm
Give. Treat. Love.
Grace and Gratitude
The Green Cat Cafe
Hashi Food Truck
It Started With A Fig
Mattawoman Creek Farms
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pendulum Fine Meats
Speedy’s Hot Sauce
Three Ships Coffee
Two Fish Seafood Company
Udder Chaos Farms
Veg Out Gardens
Dining Columnist | The Virginian-Pilot Newspaper
Culinary Advisor | Norfolk FestEvents
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
Media Awards Judge | The James Beard Foundation
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