Elizabeth Eats will be selling brownie bites, berry bites, vanilla cake bites, coffee bites, tropical bites, strawberry chocolate fudge, pecan cashew butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-fee, and organic.

Flour Child Bakery comes to the market with seasonal fruit pies offering combinations of peaches, plums, nectarines, dark sweet cherries, strawberries, blueberries all baked into deep-dish pies with a variety of toppings. They also showcase their cinnamon rolls, fresh lemon-blueberry snack cake, scones, cookies, and more. Whole pies can be ordered in advance and picked up at the market by calling the bakery.

Mattawoman Creek Farms will have their organic French Charentais cantaloupes, edamame, summer leeks, sorrel, eggplant, cherry,  grape, roma and slicing tomatoes, potatoes and onions.

FOOD NEWS YOU CAN USE

Welcome to our newest vendor, Beach Bees Apiary. Owner Jonathan Brooks will be at OBFM with local honey straight from his own hives. Jonathan says he’s been beekeeping for more than four years. “We are passionate about the bees and do everything we can to keep them healthy and happy. We only collect extra honey from the hives.” Beach Bees Apiary helps meet the market’s requests from customers who have asked for local honey.

Back to the market this week is Max the Knife Sharpening. Come bring your blades! He sharpens just about everything from carving knives to pruning shears, and even serrated edges so sharp the knives could star in a Ginsu commercial.

Virginia Beach Master Gardeners are back with us this week, too, so come with your gardening questions.

Stay after the market as The Commonwealth ViBe Summer Beer Garden returns in ViBe Park, just across Cypress Street from OBFM.

FOOD FOR THOUGHT

What did the pasta say to the tomato ??? … Don’t get saucy with me !!!

RECIPE

VIRGINIA E MELONE 

Enhance an outdoor gathering with this simple and elegant use of local ingredients.

Cut a chilled cantaloupe from Mattawoman Creek Farms, in half width-wise, and then cut each half into eighths length-wise; remove the rind. Wrap a paper-thin slice of Virginia country ham around each cantaloupe slice and arrange on a platter. Drizzle local honey from each Bees Apiary, and sprinkle a few grinds of freshly ground black pepper on top and garnish with fresh basil leaves.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Bees Apiary

Beach Biscotti

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Red Mushroom Brewing Company

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls