PASTA-AAHH
The Creative Wedge has your Labor Day Essentials with The Party Square which contains Memaw’s Pimento Cheese, Smoked Gouda Dip, TnT Horseradish Cheddar Spread, and Pepper Jack Spread.
East Coast Herbal Solutions’ Overachieving Tea announces their new website, www.OverachievingTea.com, bringing unique blends of tea to your doorstep. YOu can take advantage now of customizable gift boxes with personalized message included, too.
From Rome with Love will be at the market with three different kinds of biscotti.
Full beef supply, just in! Stock up on Full Quiver Farm’s grass-fed beef this weekend at the market. Come by and get your Labor Day weekend grilling needs such as, pork chops, sausage, ribs, beef steaks, hamburger and more. Ask about how you can save 10 percent on their combo burger-pack, and the other combo specials they will have available this weekend!
SunnySnacks is back this weekend! Stock up on their best-selling Grainless Granola (gluten free, vegan, and Paleo-friendly) to top your end-of-summer yogurt, ice cream, or smoothie bowls! They’ll have the rest of their full menu available, too.
FOOD NEWS YOU CAN USE
Welcome this week’s special guest vendor, JMT Sweets & More
Market forecast: the region will see mostly sunny skies with a 10 percent chance of precipitation and high of 86 on Saturday. The winds will be north at 8 mph. Source: www.WTKR.com
FOOD FOR THOUGHT
What do you call an over-the-hill legume? … A has bean!
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RECIPE
AGLIO E OLIO
Not every pasta sauce is tomato based. One of my favorites is Aglio e Olio (pronounced AH-lyoh ay OH-lyoh) which simply translates to “garlic and oil.” This is a tasty, simple sauce to use on spaghetti squash, or tossed in any pasta dish filled with fresh veggies from the market. Take a break from all the Labor Day grilling and mangia! Mangia! Here’s how to make it:
Generously coat the bottom of a saute pan with extra virgin olive oil, about 1/2 to 3/4 cup. Sliced 10-12 peeled garlic cloves and turn heat on low; you want to gently cook the garlic and not burn it. The garlic slices should soften and turn golden. Remove the pan from the heat and toss in 2 teaspoons crushed red pepper flakes and gently stir. Sprinkle in about 1/2 teaspoon coarse salt and a squeeze from one half of a lemon. Add a small handful of rough chopped fresh flat leaf parsley, stir, and use. Yields approximately 4 servings.
Recipe from Chef Patrick Evans-Hylton
Subscribe free to Patrick’s Virginia Eats + Drinks Magazine
www.VirginiaEatsAndDrinksMagazine.com
VENDORS
Blooming Farmer
Buck & Bramble
Crunchy Carrot
East Coast Herbal Solutions
Empowered Plant Cakes
From Rome with Love
Full Quiver Farm
Give.Treat.Love
Grace and Gratitude
Honest Pastures
It Started with a Fig
Joysicles Gourmet Pops
Jrs Microgreens
Jubilee Seafood
Lamia’s Crêpes
Lolly’s Creamery
Maha Kombucha Co
Mattawoman Creek Farms
Max The Knife
New Earth Farm
Pelon’s Baja Grill
Pilgrim Bread
Prosperity Kitchen
Red Mushroom Brewing
Savor the Olive
Seafield Farm
Speedy’s Hot Sauce
SunnySnacks Organics
The Butter Brothers
The Creative Wedge
Three Ships Coffee
Udder Chaos Farms
Whole Body Health
Whole-ly Rollers