ALL HAIL KALE

26/10/17 11:46 AM

Flour Child Bakery will have their newest seasonal pies again this weekend, including cranberry-walnut pie, bourbon pear oat-crisp pie, chamomile honey pie, & sugar cream pie. Also look for fall favorites like maple bourbon pecan pie and salted caramel apple pies. They will also be bringing pumpkin chocolate chip muffins, almond pound cake, grand marnier spice cake, lots of scones and more.
New organic veggies from Mattawoman Creek Farms this week include black radishes, tatsoi and collards. Plus they will have more organic lettuce, tomatoes, peppers, eggplant, green beans, arugula, kale, potatoes, onions and red radishes.

New Earth Farm will have eggs, arugula, salad mix, breakfast radishes, shishito peppers, sungolds, bok choi, tat soi, juliet tomatoes, cilantro, hot peppers, and mustard greens. 

FOOD FOR THOUGHT

What do skeletons say before dining? … Bone Appetit!

TELL US!

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 PatrickEvansHylton@gmail.com 
RECIPE

KALE AND CABBAGE SLAW

 This is a quick, easy and delicious slaw that is also healthy and versatile. Use is as a side dish to grilled burgers or Dagwood sandwiches. Pile it high on hot dogs or top grilled or fried fish with it. Stuff it in an oyster po’ boy. Or spoon it in tacos for a little more ole’ in your day. Here’s how I make it: 

In a large mixing bowl, whisk 1/2 cup apple cider vinegar, 3 tablespoons sugar, 2 tablespoons vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon celery seed, 1/8 teaspoon dry mustard and 1/8 teaspoon freshly ground black pepper. Add 1/2 small head of green cabbage that’s been shredded, 6-8 kale leaves where the stem is removed and leaf very thinly sliced, 1 medium carrot that’s been peeled and coarsely grated, 1/2 small onion that’s been coarsely grated, and 2 tablespoons fresh Italian parsley that’s been rough chopped. Toss to coat thoroughly, cover, and refrigerate at least one hour. Toss again before serving. 

Recipe from Chef Patrick Evans-Hylton
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VENDORS

Beach Biscotti
The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

It Started With A Fig

Joysicles Gourmet Popsicles

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Tasha’s Own

Three Ships Coffee

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls  

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