Crabs have gotten bigger and better. Last weekend, Jubilee Seafood brought us  some jumbo and a couple of magnums. The catches have still been a little low. If you would like to put in an order for hard crabs, Jubilee will update you with the catches Friday midday, so sign up for their newsletter. Look for their usual array of succulent seafood, including clams, oysters and shrimp.

New Earth Farm will have lots of goodies from the ground, including sweet peppers, hot peppers, anchor chilis, komatsuna (a leafy, Japanese mustard spinach), chard, arugula, salad mix, eggs, eggplant, fresh herbs, squash, and zucchini.

Look for zippy hot sauces and a bodacious bloody mary mix from Speedy’s Hot Sauce.

NOTABLE

Labor Day has come and gone, and meteorological autumn is here. And OBFM is here too!

OBFM continues each and every week past Labor Day through October. Even after that, we don’t quit: you’ll see us once a month in the winter until we begin weekly markets again Memorial Day weekend.

So get ready for sweater weather – but wear them to Old Beach for all your fresh, seasonal needs.

FOOD FOR THOUGHT

I’M SHORT ON VEGETABLE JOKES THIS WEEK … IF YOU HAVE ONE, LETTUCE KNOW

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
ORANGE-CILANTRO COMPOUND BUTTER

Looking for a great topping for most any seafood, including the amazing hard crabs from Jubilee Seafood? Try a compound butter. When added on top of hot seafood (try it with chicken, too!) the butter melts, creating a delicious, rich, sweet and savory sauce. Here’s how I make it:

In a small bowl, add 4 tablespoons softened, unsalted butter, 1 teaspoon orange zest, 1 teaspoon minced cilantro, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix with the tines of  a spoon, incorporating the ingredients thoroughly.

Transfer the butter onto a sheet of wax paper and form into a log shape. Roll the wax paper up tightly and smooth out the log. Place in the refrigerator for at least 2 hours. The butter can also be frozen.

When ready to serve, remove the butter from the refrigerator, open up the wax paper, and slice off 1/4-inch medallions. Place a pat atop each piece of seafood and serve immediately.

Recipe from Chef Patrick Evans-Hylton

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VENDORS

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

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

Joysicles Gourmet Popsicles

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

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls