16/02/18 8:47 AM

The Bakery at Riverside Farm says hello and that they are looking forward to seeing everyone on Saturday. They will have customer favorite sourdough breads and other treats.


Crunchy Carrot is excited to be a full time vendor at the Old Beach Farmers Market this year. They have sold out of juice at almost every market and have been asked to bring their soup as well so they are going to try that too. They will be sampling and selling their signature coconut lentil soup for the first time this weekend. 


Janice and Rick at Mattawoman Creek Farms will be bringing the following organic veggies, all grown by them: Spinach, Arugula, Broccoli, Lettuce, Tatsoi, Kale, Bok Choy, Kohlrabi, Vitamin Green, Mustard Greens, the last of the season’s potatoes and maybe a surprise or two.


Mark your calendar: the next market will be St. Patrick’s Day:  Saturday, March 17




How do you make a rich soup? … Start with 24 carrots!




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 





This version of Hasselback Potatoes is quick and easy to make, and such a delicious side dish to any dinner.


Preheat oven to 450F. In a medium bowl, add 1 stick melted butter, 1/4 cup extra virgin olive oil, 2 finely chopped green onions (green parts only), 1/2 teaspoon seafood seasoning (such as Old Bay), and kosher salt and freshly ground black pepper to taste; whisk to combine.


Take 4 medium-sized (or 8 small) potatoes  – perhaps from Mattawoman Creek Farms – and scrub clean. Place each potato between two chopsticks and, with a very sharp knife, slice from one end to the other with about 1/8-inch space between each cut. There should be about a quarter-inch left of the potato intact at the bottom, where the chopsticks acted as a cutting guard.


Place the potatoes on a foiled-lined baking sheet and brush generously with the butter mixture, getting the butter down between the slices on each potato. Place in the oven an bake until golden and crisp, about 50 minutes to an hour. Top with a pat of butter and serve.


Turn the potatoes Ito an entree by topping with warm, Eastern Shore-style oyster stew, chopped bacon and additional chopped green onion tops.


Yields 4 servings.


Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine




The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Buck & Bramble

The Creative Wedge

Crunchy Carrot

Full Quiver Farm

Give. Treat. Love.

The Green Cat

It Started with a Fig

Lamia’s Crepes

Mattawoman Creek Farms

My Vegan Sweet Tooth

Speedy’s Hot Sauce

SunnySnacks Organics

The Neighborhood Harvest

Udder Chaos Farm

Whole Body Health

Whole-ly Rollers

Zinnia Girls

Comments are closed.