DAD WILL BE GLAD: A FARMERS MARKET FEAST
Fix Dad a hero’s breakfast of farm fresh eggs, sausage, bacon, melon, sweet rolls, jam and more.
Or maybe consider an afternoon cookout with meat or seafood, salad. Add to that an array of late spring/early summer veggies, pies, cakes, cookies or brownies for dessert, and a beautiful bouquet for the table.
You’ll find it all this Saturday at Old Beach Farmers Market.
VENDOR MEET & EAT: MATTAWOMAN CREEK FARMS
Mattawoman Creek Farms is our honored vendor today. Rick and Janice Felker produce an amazing selection (21 different varieties this week) of certified organic produce from 44 acres overlooking Mattawoman Creek and the Chesapeake Bay.
The Felkers pride themselves on growing healthy food and on being good environmental stewards of their piece of heaven. Both Rick and Janice are UVA grads and were CPAs early in their careers. Janice later became a librarian. Rick left the business world to become a farmer when they moved to the Eastern Shore.
This week look for fennel, romanesco cauliflower, broccoli, beets, cucumbers, three kinds of kale, arugula and too many others to mention.
Rick advises, “Carrots and lettuces are winding down so get them while we have them.”
DON’T MISS …
Welcome Elizabeth Thomas of Elizabeth Eats, our newest and youngest vendor. Our fledgling entrepreneur sells a variety of healthy snacks, drinks and sweet treats.
Jubilee Seafood has fresh picked crabmeat ($18 – $32), East Coast shrimp ($14), Eastern Shore clams ($35/100) and oysters ($50/100), sea scallops and hard crabs. Preorders are encouraged via email: jubileeseafoodco@gmail.com
RECIPE
CHESAPEAKE BAY CRAB SALAD
There are few things more delicious than a chilled salad on a warm day. I love my Chesapeake Bay Crab Salad, made with fresh-picked crabmeat (perhaps from Jubilee Seafood) and served in lettuce cups, hollowed out tomatoes, avocado halves, or atop grilled, crusty bread. Here’s how I make it:
In a medium bowl, whisk 1/4 cup plain Greek yogurt, 2 teaspoons freshly-squeezed lemon juice, 3/4 teaspoon seafood seasoning and 1/2 teaspoon hot sauce (I love Speedy’s Hot Sauce, an OBFM vendor).
In a separate bowl, gently toss a half-pound of crabmeat (I prefer lump) with a quarter red bell pepper, seeded and minced and 2 teaspoons minced fresh chives. Pour in dressing and gently toss. Cover and refrigerate for at least one hour. Yields 2 servings.
Recipe from Chef Patrick Evans-Hylton
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VENDORS
The Bakery at Riverside Farm
Bergey’s Blossoms
Brentwood Farm
The Butter Brothers
The Chilly Mermaid Food Truck
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Elizabeth Eats
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
Max The Knife
Micro Greens Virginia Beach
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Sandi’s Sandies
Speedy’s Hot Sauce
Tasha’s Own
Three Ships Coffee
Udder Chaos Farms
Veg Out Gardens
Vy’s Pies
Whole-ly Rollers
Zinnia Girls