BREAKFAST BONANZA

17/06/15 2:39 PM

Old Beach Farmers Market OBFM newsletter,  Saturday, June 20, 2015 8 to noon

Croc’s opens their kitchen each Saturday at 9 beginning this week for breakfast and lunch dishes. The market would not exist without the support and guidance of Croc’s, which has generously hosted the market since its inception. Try some of their wonderful breakfast specials and refreshing cocktails.

Jubilee Seafood expands its offerings this week with right-off-the-boat sea scallops and Eastern Shore littleneck clams. These salty wonders don’t come any fresher. Clams come in bags of 100, 50, 25 or 12 and make the easiest summer dinner. Just steam and savor. If you’re in the mood, add some sausage, tomatoes, and white wine. Put over pasta or serve with the broth and crusty bread. A true hot weather feast.

Hard crabs are available in five sizes, and you are buying directly from the waterman who’s catching them, so it varies a bit from week to week. Most probably, they’ll have jumbos, #1, and #2 size, but also maybe magnums and light jumbos. Come early or order in advance for pickup at the market Saturday. Call 757-374-1122 or online at www.JubileeeSeafoodCompany.com

Virginia Beach Master Gardeners are back. What’s happening in your garden this week?

We’ve leaped to summer in a flash. Come find your feast.

RECIPE

PESTO COMPOUND BUTTER

This is perfect for smearing thickly on grilled crusty bread to serve with steamed clams from Jubilee Seafood.

Ingredients

1 stick unsalted butter, softened

1/4 cup basil, minced

1/4 cup grated Parmesan cheese

2 tablespoons pine nuts, toasted and finely chopped

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon red pepper flakes

Method

Combine the butter, basil, cheese, pine nuts, garlic, salt, black pepper and red pepper flakes in a small bowl. Roll the mixture into a log with wax paper, and refrigerate at least 1 hour or up to 10 days before using. It can also be frozen.

To use, slice off a medallion and place on top of corn.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

Artisan’s Bakery & Cafe

The Bakery at Riverside Farm

Bergey’s Bread Basket

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Fresh Batch Jams

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

Hashi Food Truck

Jubilee Seafood

Kombuchick

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Orchid Station

Pelon’s Baja Grill

Pennacock Peppers

Sandi’s Sandies

Shady Goat Farm

Speedy’s Hot Sauce

The Stockpot

Tasha’s Own

Terrapin Restaurant

Three Ships Coffee

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

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