5 Reasons to Come to Old Beach This Week
- Breakfast
Treat yourself to cold-brewed heaven from Three Ships Coffee, then grab a hot creative bowl from Hashi Food Truck or a breakfast burrito from Croc’s. Pair it with a bear claw from Artisan’s or a muffin from The Bakery at Riverside Farm or My Vegan Sweet Tooth. Going pro-biotic? Try Kombuchick for a fresh take on this popular drink. Or pair a Terrapin baguette or yeasty roll from Whole-ly Rollers with Fresh Batch Jam.
2. Blueberries.
Several vendors will have blueberries this week! Look for fresh-picked Pungo berries at New Earth, Bergey’s, and The Creative Wedge. Mattawoman Creek grows their own organic berries on the Shore.
- Tomatoes
This is tomato time. Heirlooms in a rainbow of colors, miniature cherry-types to giant slicers: get ‘em at the peak of flavor. This is a good way to taste new varieties, perhaps to grow yourself next year. Lots of choices.
- Meat
Our pastured meat just tastes better, and it is good to know that it is free of antibiotics and hormones. It cooks faster. Chicken just naturally tastes more chickeny. Great selection this week, from Edmonds Bison Farm and Full Quiver.
- Dessert
Need we say more? Brownies Cookies and S’more is back, along with Rockafeller’s and Vy’s Pies.
Recipe
Blueberry Salsa
One of my favorite ways to enjoy fresh blueberries to in savory dishes.
My Blueberry Salsa has a little bit of sweet and a little bit of heat and is great spooned on top of grilled chicken or fish, crab cakes, topping oysters on the half shell, or enjoyed being scooped up from a bowl onto fresh, crunchy tortilla chips.
In a large bowl, add 2 cups chopped fresh blueberries, 1 cup whole fresh blueberries, 1/2 bunch of cilantro – leaves coarsely chopped, 1 small jalapeno – seeded and finely chopped, 1/2 small red onion – chopped, 1/2 small red bell pepper – chopped, juice of one freshly squeezed lime and 1 teaspoon freshly ground black pepper. Toss to incorporate, sprinkle 2 teaspoons sea salt on top and serve immediately.
Store any leftovers covered in the refrigerator for a day. Yields 3-1/2 cups.
From Chef Patrick Evans-Hylton
Vendors
Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Bergey’s Bread Basket
Brownies, Cookies & S’more
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Edmonds Farm
Fresh Batch Jams
Full Quiver Farm
Grace and Gratitude
Hashi Food Truck
Jubilee Seafood
Kombuchick
Mattawoman Creek Farms
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pennacock Peppers
Rockafeller’s Restaurant
Shady Goat Farm
Tasha’s Own
Terrapin Restaurant
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
PATRICK EVANS-HYLTON
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