Paint Some Produce
June is national Fruit and Veggie Month and Old Beach Farmers Market is all in.
Heather Donis, a Virginia Beach artist known for her popular paint parties, needs your help in painting a mural of local produce. All market customers are invited to grab a brush and help produce a masterpiece that will be hung on the mural wall in the nearby 18th Street Parklet.
SEAFOOD … AND SOAP
Jubilee Seafood has fresh-picked crabmeat, bags of Eastern Shore oysters and clams and sea scallops. The hard crabs they are catching are still small and cost $35 for a dozen of #1 size. Preorder hard crabs via email, jubileeseafoodco@gmail.com, and pick them up by 10am.
Welcome back to Kevin Anderson of Tasha’s Own. We’ve missed your delightful goat’s milk soap.
BE OUR FRIEND, AND WIN!
Are you a Friend of the Market yet? Our vendors are honoring you with a raffle of tasty comestibles.
Check in at the Information Tent to see if you need to join or renew. Friends are vital to OBFM. Without them, our little non-profit would not be able to bridge the gap between what our vendors pay and the actual costs of operating the market.
RECIPE
BOURBON & BROWN SUGAR SCALLOPS
Three of my favorite flavors combine in this sensational seafood dish: bourbon, brown sugar and scallops. This is a quick-and-easy entree to prepare; the most you’ll wait is for the scallops to marinate in the refrigerator. Be sure to use local scallops and look for a Virginia bourbon or other whiskey, too.
In a plastic zip-top bag, add 3 tablespoons bourbon, 3 minced garlic cloves, 2 tablespoons brown sugar, 2 tablespoons soy sauce, 1 tablespoon ground ginger, 1 teaspoon lime juice and a dash or two of freshly ground black pepper. Add 1 pound of scallops, seal, and marinate in the refrigerator for 2 hours.
Coat the bottom of a large skillet with olive oil over medium-high heat. Add scallops and marinade and space scallops out evenly. Cook for 1 to 2 minutes, flip, and cook an additional 1 to 2 minutes. Remove scallops to a serving platter and bring marinade to a boil for 2 to 3 minutes; drizzle over scallops and serve with a garnish of fresh cilantro.
Makes 4 servings.
Recipe from Chef Patrick Evans-Hylton
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www.VirginiaEatsAndDrinksMagazine.com
VENDORS
The Bakery at Riverside Farm
Beach Biscotti
Brentwood Farm
The Butter Brothers
The Chilly Mermaid Food Truck
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
The Farm Life
Flour Child Bakery
Full Quiver Farm
Give. Treat. Love
Grace and Gratitude
The Green Cat Cafe
Iron Goddess Tea Room
It Started With A Fig
Jubilee Seafood
Lamia’s Crepes
Mattawoman Creek Farms
Micro Greens Virginia Beach
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pendulum Fine Meats
Tasha’s Own
Three Ships Coffee
Udder Chaos
Veg Out Gardens
Vy’s Pies
Whole-ly Rollers
Zinnia Gals