WEEKLY MARKETS START NOW

01/05/15 8:11 AM

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

www.PatrickEvansHylton.com

 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 | InstagramFlickr | 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

Posted by OBFM | in Old Beach Farmer’s Market | Comments Off on WEEKLY MARKETS START NOW