BREAKFAST BONANZA
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
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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