WEEKLY MARKETS START NOW
From May 1 to the end of October, we will be open every Saturday.
A big welcome to Kombuchick! Since 2011, Virginia Tech graduate Leslie Crews has been making distinctive kombucha teas. She uses an innovative slow-steep, low-temperature method, which gained a Virginia’s Finest designation.
Part-time favorites Beach Biscotti and Brownies, Cookies & S’more return! Come get your sweet fix.
Just out! New Food Guides from Buy Fresh Buy Local Hampton Roads. The 2015 guide expanded to accommodate the growing connection between farms and people. Curious about a CSA? Want to know what organic really means? Wonder which restaurants (Croc’s and Terrapin, for sure) are buying from local farms? The new guide is a great help. Sign a pledge to spend $10 a week on local food and make your own campaign-style button at their display table.
Zinnia Girls will have lovely spring blossoms, including Sweet William, dianthus, snapdragon and larkspur – just the thing for your table, and your honey, too!
See you Saturday!
Crab Florentine alla Spaghetti
Prepare 1 pound spaghetti according to package instructions, drain, and transfer to a large bowl.
In a large skillet over medium-high heat, heat 2 tablespoons olive oil and add 2 cloves minced garlic, stirring until slightly brown, about 2-3 minutes. Reduce heat to medium. Add 2 pounds trimmed, washed and torn fresh spinach and cook, stirring until just wilted, about 4 to 5 minutes. Stir in 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon freshly grated nutmeg. Toss in with spaghetti.
In a medium skillet over medium-high heat, melt 1/2 cup (1 stick) butter. Add 1 pound crabmeat and cook, tossing, until crabmeat is heated through, about 3 to 5 minutes. Toss in with spaghetti.
Toss in 1/3 pound grated cheese and serve.
Yield 4-6 servings.
From Chef Patrick Evans-Hylton
VENDORS
Artisan’s Bakery & Cafe
Beach Biscotti
Bergey’s Blossoms
Brownies, Cookies & S’more
The Creative Wedge
Croc’s 19th Street Bistro
Fresh Batch Jams
Full Quiver Farm
Give, Treat, Love
Grace and Gratitude
Hashi Food Truck
Kombuchick
Mattawoman Creek Farms
My Vegan Sweet Tooth
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia GIrls
PATRICK EVANS-HYLTON
Website | Facebook | Twitter | Instagram | Flickr | Email
Executive Editor | Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine
Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia
Dining Columnist | The Virginian-Pilot Newspaper
Culinary Advisor | Norfolk FestEvents
Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours
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
Author | Dishing Up Virginia | Popcorn | Nuts
Smithfield: Ham Capital | The Suffolk Peanut Fest
Media Awards Judge | The James Beard Foundation
Member | James Beard Foundation | American Culinary Federation |
Southern Foodways Alliance | International Association of Culinary Professionals
Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors
Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner
Proud to be represented by The Culinary Entertainment Agency