30/09/17 7:30 AM

Jubilee Seafood will be at the market this weekend, then they are taking off for October and may pop back in November or December with local oysters. We will keep you updated here, and check their Facebook page and e-blasts. This Saturday look for a mouthwatering array of fin fish and shellfish, and remember to place orders ahead of time to ensure you get your fresh catch.
Hand-picked organic green beans headline Mattawoman Creek Farms’ organic veggies that are available at their stand this Saturday. 
My Vegan Sweet Tooth will have their delicious vegan and gluten-free goodies such as cinnamon rolls, cookies, breads, muffins, and more. They will also have their now-famous vegan chicken burger topped with pickles from Prissy Pickle. Be warned: they sell out fast.
Remember – 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.
How do fish always know what they weigh? … Because they take their scale with them everywhere they go!
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 PatrickEvansHylton@gmail.com 



I love green beans in every shape and form, even the ubiquitous Green Bean Casserole at Thanksgiving. But one way I also love to use green beans is to quickly pickle them in the refrigerator. They come out crisp and with a sassy bite to them. Pickled, the green beans are perfect as a side to sandwiches or wraps, on top of green salads or chopped in tuna (or egg or ham) salad, or garnishing a bloody good bloody mary.


Sanitize a pint canning jar and lid in the dishwasher; dry well. In the bottom of the jar, place a peeled garlic clove, a sprig of fresh dill, three or four whole black peppercorns, and a dash or two of crushed red pepper flakes. Cut the stems from a half-pound of green beans (such as the hand-picked, organic green beans available at OBFM this Saturday from Mattawoman Creek Farm, and tightly pack into the jar. 
In a medium, non-reactive saucepan, add 1-1/2 cups of white vinegar, 1/2 cup water, three teaspoons kosher salt (do not use salt with iodine, such as table salt), and three teaspoons of sugar. Bring to a boil, and then immediately pour over green beans and tightly screw on the cap. 
Allow the jar to cool to room temperature and place in the refrigerator for two days before using. The pickled green beans will keep, refrigerated, for about two weeks. 
Note: you can also use this method for bell pepper sticks, carrot sticks, whole hot peppers, okra, rings of onion, or sticks of yellow squash or zucchini.
Recipe from Chef Patrick Evans-Hylton

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