Archive for the 'Old Beach Farmer’s Market' Category

PIMENTO CHEESE COMPOUND BUTTER

Sep. 20th 2019

Mattawoman Creek Farms will have their organic grape, cherry and slicing tomatoes, tatsoi, basil, bunching onions, peppers, sugar dumpling squash, eggplant and potatoes.

Look for all the tempting. treats from Sandi’s Sandies, plus, new this week, Dark Chocolate Chip Cookies too! 

SunnySnacks is back this weekend with their full menu, plus their limited-edition fall flavors! Get there early, the paleo-friendly Pumpkin Spice Latte BubbyBalls sold out in the first hour last time! Their other fall flavors include Smoky Butternut Hummus and Pumpkin Pie Hummus, both of which are gluten free.

FOOD NEWS YOU CAN USE

Market forecast: the region will see partly cloudy skies with a 20 percent chance of precipitation and high of 82 on Saturday. The winds will be east at 10 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What are gourds most afraid of ??? … Things that go pump-kin the night !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE

PIMENTO CHEESE COMPOUND BUTTER

Pimento cheese, such as the offerings from OBFM vendor The Creative Wedge is always enjoyed simply as a spread on crackers or between two slices of bread for a sandwich. But we like to make a Pimento Cheese Compound Butter for extra richness. Craft with regular pimento cheese, or a sassy variety crafted with peppers for some added heat and unsalted butter. 

We like to put a medallion or two of our Pimento Cheese Compound Butter on top of a bowl of hot grits, a burger just off the grill, a thick cut steak, chicken, pork, or even a bowl of steamed vegetables. Cut off a few medallions, but between two slices of bread, and make an incredible grilled cheese sandwich. Here’s how I make it:

Combine 1/2 cup (1 stick) unsalted butter, softened,  and 1/4 cup pimento cheese thoroughly in a medium bowl. Roll the mixture into a log with wax paper, with ends folded closed, and refrigerate at least 1 hour. 

To use, cut off medallions of the butter and add on top of food. Keep butter rolled in wax paper, with ends folded closed. It will keep refrigerated 3-4 days or you can freeze for up to a month.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees

Buck & Bramble

Crunchy Carrot

Dee’s Peanut Butter

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek

Max The Knife

New Earth Farm

Over Achieving Tea

Pelon’s Baja Grill

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Sandi Sandies

Seafield Farm

Speedy’s Hot Sauce

Sunny Snacks

The Butter Brothers

The Creative Wedge

Three Ships Coffee

 Whole-ly Rollers

Vy’s Pies

IN A (QUICK) PICKLE

Sep. 12th 2019

Friends from The Creative Wedge debut their newest cheese spread, the sassy Habanero Pimento, just in time to add a little spice to your life. 

Mattawoman Creek Farms has begun harvesting their fall tomatoes and will be bringing slicing, cherry and grape tomatoes. They will also have okra, potatoes, peppers, eggplant, sugar dumpling squash, basil, sorrel and more. All organic and grown by them

The Orchid Station will be at Old Beach this week, their last market this season. They will bring lots of budded plants to last through the Fall. Call them if you have special needs.

A stunning new tea box from Over Achieving Tea is lined with all natural cedar straw and includes one travel pouch of OverAchieving Tea, one pack of organic, unprocessed vegan sugar and 15 drawstring, unbleached tea bags inside of a burlap draw string bag. All this is wrapped in a gloss white gift box with hemp string carefully tied around it. 

FOOD NEWS YOU CAN USE

Market forecast: the region will see partly cloudy skies with a 20 percent chance of precipitation and high of 82 on Saturday. The winds will be east at 10 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What do you call a fake noodle ??? … An im-pasta !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE

QUICK PICKLE RED ONIONS

Fermenting is one of the hottest culinary trends right now, but for folks in the south, we’ve been way ahead of the curve. Our collective repertoire of food and foodways is filled with all sorts of pickles, relishes and the like.

One of my favorite recipes if my Quick-Pickled Red Onions. These are great to add to any number of classic dishes, such as egg salad, tuna salad or potato salad. Also add these on top of deviled eggs, hot dogs, hamburgers or grilled salmon. Use them in all your Indian summer outing dishes.

Take 2 medium red onions and cut them into thin slices. Separate the slices into rings and place in a m and place in a quart-sized canning or other sealable jar.

In a medium saucepan add 1-1/2 cups apple cider vinegar, 1/2 cup white sugar, 3 tablespoons kosher salt and 8 peppercorns, cracked.

Stir to incorporate and bring to a boil over medium-high heat. Reduce the heat and cook for one minute. Immediately pour mixture into jar and over the onions, seal, and let sit at room temperature for 1 hour.

 

Refrigerate onions; they will keep up to 2 weeks.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

All Good Granola Bars

Buck & Bramble

Crunchy Carrot

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Lamia’s Crêpes 

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek Farms

Max The Knife Sharpening

New Earth Farm

Over Achieving Tea

Orchid Station

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor the Olive

Seafield Farm

Speedy’s Hot Sauce

Udder Chaos Farms

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Whole Body Health

Whole-ly Rollers

Vy’s Pies

FIND YOUR THRILL ON BLUEBERRY BRIE

Sep. 6th 2019

It Started with a Fig will Have Blueberry Hill back in stock along with Chia Chia Strawberry Razz and Blueberry Lime.

Mattawoman Creek Farm’s fall organic cherry tomatoes are ripening and they will have a good supply this week. They will also have their organic potatoes, sugar dumpling squash, eggplant, shishito peppers, sweet Italian peppers, and more.

In addition to Sandis Sandies’ regular cookies, walnut sandies, ginger snaps, and gluten free oatmeal cookies, she will have Pumpkin Cream Cheese Mini Muffins. They will all be available to sample. In addition, there will be a special this week of 2 items for $10.

Seafield Farm will have salad mix, sunflower shoots, beets, tomatoes, cucumbers, okra, sweet peppers, shishito peppers, squash, cilantro, basil, parsley, radishes, and more! 

SunnySnacks will be debuting their fall flavors this weekend, all of which are organic, non-GMO, vegan and gluten free! Come sample Pumpkin Spice Latte BubbyBalls (paleo-friendly), Smoky Butternut Hummus, and Pumpkin Pie Hummus! They will have the rest of their menu items available as well

FOOD NEWS YOU CAN USE

Welcome to our special guest vendor this week, All Good Craft Granola Bars, which makes granola bars using repurposed grains from local craft breweries.

Market forecast: the region will see mostly sunny skies with a 10 percent chance of precipitation and high of 82 on Saturday. The winds will be northwest at 10 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

When is a pumpkin not a pumpkin ??? … When it’s dropped; then it’s a squash !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE
BLUEBERRY BAKED BRIE

Baked Brie is a delicious party food, appetizer, or quick dinner served with a bottle of light red wine. You can use any freshly-made jams or preserves, but for our Blueberry Baked Brie we use the Blueberry Hill jam from our friends at It Started with a Fig.

Line a baking sheet with aluminum foil and lightly coat with cooking spray. Preheat oven to 275F.

Take a small-to-medium wheel of brie cheese and cut in half width-wise and place in the center with the rind side down with each. Cut a French baguette into quarter-inch slices on a bias and place around the cheese on the baking sheet. Brush the cheese and bread with olive oil, sprinkle on coarse sea salt, and sprinkle on freshly ground black pepper. 

In the center of each brie round spoon on 2-3 heaping tablespoons of Blueberry Hill jam and spread out across the cheese. Sprinkle on 1-2 tablespoons finely chopped pecans. Across the cheese and bread sprinkle on 3-4 tablespoons freshly chopped thyme. Place in the oven and bake for 15-20 minutes or until the bread starts to turn golden and the cheese begins to bubble. Remove from oven, transfer cheese and bread to a serving platter, and enjoy immediately with grapes or other fresh fruit. Yields 4-8 servings. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees

Buck & Bramble

Crunchy Carrot

Dee’s Peanut Butter

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Hampton Roads Winery

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Jubilee Seafood Company

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Over Achieving Tea

Pelon’s Baja Grill

Prosperity Kitchen

Red Mushroom Brewing

Sandis Sandies

Seafield Farm

Speedy’s Hot Sauce

SunnySnacks Organics

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Whole-ly Rollers

Vy’s Pies

PASTA-AAHH 

Sep. 1st 2019

The Creative Wedge has your Labor Day Essentials with The Party Square which contains Memaw’s Pimento Cheese, Smoked Gouda Dip, TnT Horseradish Cheddar Spread, and Pepper Jack Spread. 

East Coast Herbal Solutions’ Overachieving Tea announces their new website, www.OverachievingTea.com, bringing unique blends of tea to your doorstep. YOu can take advantage now of customizable gift boxes with personalized message included, too. 

From Rome with Love will be at the market with three different kinds of biscotti.

Full beef supply, just in! Stock up on Full Quiver Farm’s grass-fed beef this weekend at the market. Come by and get your Labor Day weekend grilling needs such as, pork chops, sausage, ribs, beef steaks, hamburger and more. Ask about how you can save 10 percent on their combo burger-pack, and the other combo specials they will have available this weekend!

Mattawoman Creek Farms will have their organic Sweet Italian Peppers, Asian Long Eggplant, Watermelons, Cantaloupes, Tomatoes, Potatoes, Okra, Shishito Peppers, Squash, Zucchini, Onions, Basil, Sugar Dumpling Squash, and Purple Globe Eggplant.

SunnySnacks is back this weekend! Stock up on their best-selling Grainless Granola (gluten free, vegan, and Paleo-friendly) to top your end-of-summer yogurt, ice cream, or smoothie bowls! They’ll have the rest of their full menu available, too.

FOOD NEWS YOU CAN USE

Welcome this week’s special guest vendor, JMT Sweets & More

Market forecast: the region will see mostly sunny skies with a 10 percent chance of precipitation and high of 86 on Saturday. The winds will be north at 8 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What do you call an over-the-hill legume? … A has bean!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE
AGLIO E OLIO

Not every pasta sauce is tomato based. One of my favorites is Aglio e Olio (pronounced AH-lyoh ay OH-lyoh) which simply translates to “garlic and oil.” This is a tasty, simple sauce to use on spaghetti squash, or tossed in any pasta dish filled with fresh veggies from the market. Take a break from all the Labor Day grilling and mangia! Mangia! Here’s how to make it:

Generously coat the bottom of a saute pan with extra virgin olive oil, about 1/2 to 3/4 cup. Sliced 10-12 peeled garlic cloves and turn heat on low; you want to gently cook the garlic and not burn it.  The garlic slices should soften and turn golden. Remove the pan from the heat and toss in 2 teaspoons crushed red pepper flakes and gently stir. Sprinkle in about 1/2 teaspoon coarse salt and a squeeze from one half of a lemon. Add a small handful of rough chopped fresh flat leaf parsley, stir, and use. Yields approximately 4 servings. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Blooming Farmer

Buck & Bramble 

Crunchy Carrot

East Coast Herbal Solutions

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Jubilee Seafood

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Pelon’s Baja Grill

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor the Olive

Seafield Farm

Speedy’s Hot Sauce

SunnySnacks Organics

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Udder Chaos Farms

Whole Body Health

Whole-ly Rollers

EVENT PLANNED TO HONOR LAURA HABR, OBFM AND VIBE CO-FOUNDER, RECENTLY NAMED FIRST CITIZEN OF VIRGINIA BEACH BY THE JAYCEES

Feb. 26th 2019
(Virginia Beach, VA) February 25, 2019-Arts, local businesses and the environment are themes for a party planned for April at Virginia MOCA to honor Laura Wood Habr, 2018 First Citizen of Virginia Beach. 
Habr is a co-founder of the Old Beach Farmers Market,  ViBe Creative District and co-owner of Croc’s 19th Street Bistro. Since 1950 this local award from The Virginia Beach Jaycees been honoring the men and women in our community who have been instrumental in furthering the welfare of Virginia Beach citizens. Laura joins the ranks of past Mayors, politicians and other local business owners who have been champions for growth in our own backyards. The 2017 honoree was Mr. Morgan Davis, President & CEO of TowneBank.
First Citizen Award Banquet
This year’s banquet honoring the 68th First Citizen of Virginia Beach will be held on April 22nd, 2019 at the Museum of Contemporary Arts. The Virginia Beach Jaycees are excited to work closely with Laura Habr, this year’s honoree, to integrate her many local passions into their evening celebration of her dedication to the city of Virginia Beach. Guests can expect an environmentally friendly program, made possible in part by sourcing with many local vendors for supplies and refreshments.
This year, the evening agenda has specific timing to ensure an optimal flow. Guests are encouraged to arrive on time to not miss the official award presentation:
530pm – 615pm: Opening Reception in the Rodriguez Pavilion
630pm – 7pm: Program in the Price Auditorium
7pm-930pm: Dinner in the Atrium & Rodriguez Pavilion

Kate Pittman, Executive Director of the ViBe Creative District and longtime friend of Habr’s wrote in her nomination packet, “Laura has worked passionately to improve her community for more than a decade and is an innovative civic leader.” 
Habr is well-known in the restaurant business where she owns Croc’s on 19th Street with her husband Kal, which is where the Virginia Beach Jaycees surprised Habr with her selection during the company’s 25th Anniversary/Customer Appreciation party on December 20th. 
The Habr’s have two daughters who share a passion for raising honey bees and local honey during the Old Beach Farmers Market hosted in their restaurant parking lot. 
“Laura’s nomination letters were infused with a level of energy that we haven’t seen in other packets. Her friends and supporters perfectly articulated her passion for projects that center on community and inclusion. From co-founding the Old Beach Farmer’s Market, to hosting a weekly ‘Drag Yourself to Brunch’ at Crocs, to establishing the ViBe Creative District – Laura has proven herself to be a friend of the people,” says First Citizen of Virginia Beach Chair Kayte Hamilton.
Habr serves on a number of boards and committees: Old Beach Farmers Market (co-founder); ViBe Creative District (co-founder); Green Drinks Virginia Beach (founder); Virginia Beach Restaurant Association; Chair of the Green Resort Ecofriendly Efficient Neighbors, a Sub-Committee of the Resort Advisory Commission; Founding board member, Business Alliance for Protecting the Atlantic Coast; Virginia Green Travel Alliance and serves on the City of Virginia Beach’s Green Ribbon Committee and Health Services Board . 
In addition, she’s a partner supporter of Virginia Green, Virginia Aquarium & Marine Science Museum, Sensible Seafood program, Buy Fresh Buy Local, Hampton Roads Pride, Equality Virginia, Hampton Roads Pride, Virginia Arts Festival, Lynnhaven River NOW and many others.
In the following weeks, the Virginia Beach Jaycees will work closely with Habr to develop an awards ceremony in her honor. Additional information about the First Citizen of Virginia Beach Award and the Virginia Beach Jaycees are available on their website.

About the Virginia Beach Jaycees First Citizen Award
Since 1950, the Virginia Beach Jaycees have been hosting and honoring The First Citizen of Virginia Beach Award. To save you the math problem, that’s 68 years of acknowledging the excellence of our region’s most influential and community-oriented citizens. Mr. James Kontopanos kicked off the inaugural event as the first honoree. Since then, men and women of all ages, backgrounds and contributions have been nominated. Some of the honorees in the past have gone on to hold more prominent positions within the city and state, but our local ceremony has been “the most precious honor” for many. Joining the ranks of some of the most humble and influential people in Virginia Beach is an honor in and of itself.
To be a first citizen, one must meet the following criteria: 
  • A person who has relentlessly supported local business and citizen empowerment 
     
  • Someone who has been a positive role model in the Virginia Beach community 
     
  • A unique individual who may have been influential in the growth of the city 
     
  • Someone who lives and resides in Virginia Beach

And above all else, this person must  embody the United States Jaycees Creed.

POTATOES THAT GOT YA BACK

Feb. 15th 2019

Elizabeth Eats will be selling berry bites, brownie bites, vanilla cake bites, pecan cashew butter, coconutty butter, raspberry reeses, paleo twix, savory nut and seed bread, chocolate cashew milk, turmeric almond milk, and vanilla almond milk. All products are gluten free, dairy free, refined sugar free, and organic.

Mattawoman Creek Farms will have green leaf, red leaf, butterhead and romaine lettuce, broccoli, carrots, turnips, spinach, tatsoi, bok choy, sweet potatoes, purple kohlrabi, kale, collards, savoy cabbage, arugula, potatoes, mizuna and vitamin green. All organic and grown at Mattawoman!

FOOD NEWS YOU CAN USE

The Bakery at Riverside Farm returns to the market after a seasonal hiatus. Find them under the new name, The Bakery on Mason, and be sure to plan a visit to Cape Charles on Virginia’s Eastern Shore this spring to visit them in their new shop. 

East Coast Herbal Solutions started with OBFM last month. “They bring tea and merchandise mostly cold brewed,” says market director Tracey Sanford. “They did really well last market, and I already have a favorite.”

Also new to the market is Hampton Roads Winery. Owner Dave Sheldon offers samples, but due to ABC laws, it’s a little different from our other free vendor sampling. Last month he had a yummy glühwein and some great varietals.

It’s a new year and a new you; start 2019 off right by eating fresh and local by supporting the vendors at OBFM . Mark your calendars: the next Old Beach Farmers Market takes place March 16. 

 

FOOD FOR THOUGHT

How excited was the farmer to see spring come ??? … He was so excited he wet his plants !!!

RECIPE

BAY WATCH POTATOES

 

This version of Hasselback Potatoes is quick and easy to make, and such a delicious side dish to any dinner.

Preheat oven to 450F. In a medium bowl, add 1 stick melted butter, 1/4 cup extra virgin olive oil, 2 finely chopped green onions (green parts only), 1/2 teaspoon seafood seasoning (such as Old Bay), and kosher salt and freshly ground black pepper to taste; whisk to combine.

Take 4 medium-sized (or 8 small) potatoes  – perhaps from Mattawoman Creek Farms – and scrub clean. Place each potato between two chopsticks and, with a very sharp knife, slice from one end to the other with about 1/8-inch space between each cut. There should be about a quarter-inch left of the potato intact at the bottom, where the chopsticks acted as a cutting guard.

Place the potatoes on a foiled-lined baking sheet and brush generously with the butter mixture, getting the butter down between the slices on each potato. Place in the oven and bake until golden and crisp, about 50 minutes to an hour. Top with a pat of butter and serve.

Turn the potatoes into an entree by topping with warm, Eastern Shore-style oyster stew, chopped bacon and additional chopped green onion tops.

If you’d like my recipe for Eastern Shore-style oyster stew, email me at PatrickEvansHylton@gmail.com with the phrase,”Oyster Stew Recipe” in the subject line. 

Yields 4 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Buck & Bramble

Croc’s 19th Street Bistro

East Coast Herbal Solutions

Elizabeth Eats

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Hampton Roads Winery

It Started with a Fig

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

Red Mushroom Brewing Company

Speedy’s Sauce Shop

SunnySnacks Organics

The Bakery at Riverside Farm

The Creative Wedge

Udder Chaos Farms

Whole Body Health

Whole-ly Rollers

Zinnia Girls

HUMMUS, WITH A TWIST

Jan. 17th 2019

Elizabeth Eats will be selling berry bites, vanilla cake bites, brownie bites, vanilla protein squares, strawberry chocolate fudge, pecan cashew butter, chocolate chip cookie 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 free, and organic. 

Mattawoman Creek Farms will have lots of their organic veggies, including Italian cauliflower, broccoli, carrots, spinach, turnips, tatsoi, bok choy, sweet potatoes, kohlrabi, escarole, napa cabbage, kale, collards, arugula and potatoes.

SunnySnacks is back from hiatus and will be joining us at the market on Saturday. Come sample anything you haven’t yet tried, there are yummy options for every New Year’s Resolution diet including Whole30, paleo, keto, and gluten free.

Zinnia Girls will be at the market with heart-shaped pussy willow wreaths for Valentines and other arrangements with pussy willows.

FOOD NEWS YOU CAN USE

It’s a new year and a new you; start 2019 off right by eating fresh and local by supporting the vendors at OBFM.

Mark your calendars: the next Old Beach Farmers Market takes place Feb. 16. 

 

FOOD FOR THOUGHT

What did one snowman say to the other ??? … Say, do you smell carrots ???

RECIPE
CARROT HUMMUS

Make a delicious hummus with garbanzo beans and a surprise ingredient: carrots. It’s great to serve with tortilla chips or crudite as a snack or at a party – like maybe a Super Bowl party – or to use as a spread on a sandwich or in a wrap. Look for carrots this week at OBFM from our friends at Mattawoman Creek Farms. Here’s how I make my Carrot Hummus:

Take 10-12 trimmed and washed carrots and rough chop; add to a saucepan and cover with water. Cover and boil for 8-10 minutes until just tender; drain and bring to room temperature.

Add carrots to a food processor with 1 15-ounce can of chickpeas, drained, 1/4 cup smooth peanut butter, 2 tablespoons lemon juice, 2 garlic cloves, 1/2 teaspoon ground cumin, and 1/4 teaspoon coarse salt. Process until mixture is smooth; transfer to a bowl and stir in 1 tablespoon chopped cilantro and 1 tablespoon chopped parsley. Cover and chill at least one hour before using.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Crunchy Carrot

Elizabeth Eats

From Rome with Love

Full Quiver Farm

It Started with a Fig

Maha Kombucha Company

Mattawoman Creek Farms

Red Mushroom Brewing Company

Speedy’s Hot Sauce

SunnySnacks Organics

Whole Body Health

HO HO HO-LIDAY MARKET

Dec. 14th 2018

Veg out! Cromwell’s Produce will have collards, tuscan and curly kale, cabbage, sweet potatoes, rutabagas, red and gold beets, and Brussels sprouts.

Elizabeth Eats will be selling berry bites, vanilla cake bites, brownie bites, vanilla protein squares, strawberry chocolate fudge, pumpkin spice nut 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 free, and organic.

Get sharp! Max the Knife will be having a holiday special of $5 per knife sharpened.

Mattawoman Creek Farms’ winter season has begun and they will be bringing lots of their organic veggies, including lettuce, broccoli, kale, escarole, arugula, bok choy, turnips, collards, Vitamin Green, sweet potatoes, sweet peppers, hot peppers, potatoes, mizuna and sorrel.

New Earth Farm will have hakurei turnips, spinac, bok choy, broccoli raab, scallions, carrots, beets, mustard greens, Asian greens-tatsoi, Chinese cabbage, and watermelon radish.

North Star, Three Ships Coffee Roasters’ limited edition holiday coffee, is available. It is a modern take on a holiday coffee singling Three Ships’ beautiful single farmer, micro-lot in Huehuetenango Guatemala:, Finca El Limonar. Stop by and get a free cup with purchase of a bag.

Veg Out is bringing their certified organic greens and herbs. Be sure to ask about their weekly CSA, Veg Out’s Veg Box.

FOOD NEWS YOU CAN USE

In addition to our holiday market this Saturday, OBFM is also hosting a toy drive for our friends, The Noblemen, as well as a coat, socks, gloves, hats, toiletry drive for our friends at Stand Up for Kids.

OBFM wishes all of you and yours happiness and joy during the holidays and the whole new year through.

Mark your calendars: the next Old Beach Farmers Market takes place Jan. 19. 

FOOD FOR THOUGHT

Why does Santa pass crabs by on Christmas ??? … Because they are shell-fish !!!

RECIPE
CITRON ET CAVIAR SPREAD

My Citron et Caviar is  delightful and elegant dip and spread wonderful during the holidays, especially at New Year’s Eve soirees. 

A creamy blend of Greek yogurt and goat cheese provides a subtle base for the brightness of fresh lemon juice, and the pop of lemon zest. Chopped scallions (available this week at New Earth Farm) bring a bit of sharpness as well as color to the party. Here’s how I made it:

In a food processor, add 1 cup of Greek yogurt, 1 crumbled goat cheese log, 2 tablespoons extra virgin olive oil, 3 tablespoons chopped chives or green onion tops, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and salt and pepper to taste. Process until smooth, transfer to a bowl, cover, and refrigerate until ready to use. You can make this the morning of a party. Just before service, top the spread with a generous amount of caviar.

There are many ways to enjoy this dish: serve generously spread on blinis, as a dip with whole grain crackers, as a filling for tea sandwiches, or folded into an omelet.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love

The Green Cat

It Started with a Fig

JR’s Microgreens of VB

Maha Kombucha

Mattawoman Creek Farms

Max the Knife

My Vegan Sweet Tooth

The Neighborhood Harvest

Red Mushroom Brewing Company

Sandi’s Sandies

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Garden

Whole Body Health

Whole-ly Rollers

SPECIAL THANKSGIVING MARKET INFO

Nov. 16th 2018

At Cromwell Produce look for collards, curly and tuscan kale, hanover salad, red and gold beets, red and white sweet potatoes, broccoli, turnips, and rutabagas.

Elizabeth Eats will be selling berry bites, vanilla cake bites, tropical bites, coffee bites, vanilla protein squares, strawberry chocolate fudge, *pumpkin spice nut butter*, 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 free, and organic.

It started with a Fig has apple everything; favorite fall flavors are back including Cranny-Apple, Miss American Pie, and Apple Butter. They will also have Blueberry Mojito for a limited time.

Mattawoman Creek Farms will have the following veggies, all organic and grown by them: sweet potatoes, lettuce, kale, collards, Asian long beans, potatoes, bok choy, tatsoi, escarole, onions, mizuna, kohlrabi, sorrel, purple top turnips, salad turnips, sweet Italian peppers, bell peppers, and jalapeno hot peppers.

Max The Knife Sharpening is anticipated to be at the market with a special Thanksgiving price of sharpening all knives for just $5.

This Saturday’s market is your last chance to nab SunnySnacks Organics’ fall flavors; tip: buy an extra of your favorite to freeze for later.  Lmited quantities will be available of Pumpkin Spice Latte BubbyBalls (organic, vegan, gluten free, paleo), Savory Smoky Butternut Hummus (organic, vegan, gluten free), and Pumpkin Pie Hummus (organic, vegan, gluten free).

My Vegan Sweet Tooth will be at the market with their regular sweet and savory items including some pumpkin flavors

FOOD NEWS YOU CAN USE

Our friends with Old Beach Art and Green Markets are back in ViBe Park as we start our third Saturday soirees. It’s never too early to start thinking about the holidays and celebrate Small Business Saturday a week early with the best artisans and environmentally-friendly businesses at the beach.

Mattawoman Creek Farms is hosting an open house Farm Day on Sunday, Nov. 18 at their farm at 4103 Barlow Creek Lane in Eastville on the Eastern Shore. The open house takes place from noon until 3 p.m. and includes produce and bedding plant sales, as well as farm tours.

Mark your calendars: the next Old Beach Farmers Market takes place Dec. 15. 

FOOD FOR THOUGHT

Why did the turkey cross the road ??? Because he wanted folks to think he was a chicken !!!

RECIPE
CRANBERRY BUTTER

One of the most familiar fruits this time of year are cranberries. In our Cranberry Butter, the little red gem is takes centerstage with complimentary flavors in a rich, creamy spread that you’ll want on your table throughout autumn and into winter. Try this at breakfast spread on bagels, flapjacks, muffins, and waffles. At lunch smear it on bread to accent a chicken, ham, or turkey sandwich. 

At dinner, put a pat on hot veggies like you’ll find this Saturday at Old Beach Farmers Market, or on entrees such as pork or poultry and let it melt into a quick, sumptuous sauce. For a delish dessert, spread some of the Cranberry Butter on top of a grilled piece of pound cake and drizzle with chocolate sauce. Here’s how to make it:

In a medium mixing bowl add two sticks of soft butter; you can leave the butter at room temperature overnight for them to soften. Add a half-cup to three-quarters cup of cranberry relish or cranberry sauce, 1 tablespoon ground cinnamon, and the zest of one orange. If you’d like a spicy version, add a half or whole jalapeño – depending on the amount of heat you are looking for – seeded and finely minced.

Using a spatula, mix all ingredients to incorporate. Either spoon into a ramekin or small bowl, smooth over the top, cover, and refrigerate until use; it will last refrigerated for up to a week. Alternatively, add the butter compound onto a length of plastic wrap in a log shape and roll to shape. Refrigerate up to a week, or freeze up to six months, and cut off a medallion for use.

If you’d like Chef Patrick’s recipe for homemade cranberry relish, email: Patrick@VirginiaEatsAndDrinks.com

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 Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

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

It Started with a Fig

JR’s Microgreens of V.B.

Mattawoman Creek Farms

Max The Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

Red Mushroom Brewing Company

Sandi’s Sandies

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

GREAT PUMPKIN HUMMUS

Oct. 26th 2018

Elizabeth Eats will be selling berry bites, vanilla cake bites, tropical bites, coffee bites, vanilla protein squares, strawberry chocolate fudge, *pumpkin spice nut butter*, 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 free, and organic.

It finally feels like fall outside! SunnySnacks Organics celebrates the season with one of their fall flavors, which are still available for a limited time! They’ll be at the market  with Pumpkin Spice Latte BubbyBalls (O, V, GF, Paleo), Pumpkin Pie Hummus (O, V, GF) and Smoky Butternut Hummus (O, V, GF). Try the Pumpkin Pie Hummus with graham crackers, apples, or pretzels. Try the Smoky Butternut Hummus with root veggies, as a sandwich spread, or even as a pasta sauce! THey’ll have all of their regular menu items available, too.

FOOD NEWS YOU CAN USE

It’s the last session for our weekly market, and we’re going out with a bang. Stop by for tricks, treats and a costume contest this week. Check in at the information tent to get your entry. The costume with the most likes through Facebook and Instagram will win an OBFM gift certificate. Costume categories are Best Pet and Cutest Kid. The contest runs through Halloween.

The end of October means the end to our weekly markets. Never fear, we’ll be back for all of your holiday catering, entertaining and gifting needs with our friends at the Art, Green and VB Flea markets on Nov. 17 and Dec. 15 to round out the year. Get your pre-orders in now to make sure your favorite vendor has what you need to make your festive tables happy and bright.

FOOD FOR THOUGHT

Why was the Jack O’Lantern afraid to cross the road ??? … Because it had no guts !!!

RECIPE
GREAT PUMPKIN HUMMUS

Get into the spirit of the season by incorporating pumpkin and pumpkin spice into a timeless classic, hummus.

Here’s how I make my Great Pumpkin Spice Hummus:

In a food processor, add one 15-ounce can of chickpeas that ave been drained with 5 tablespoons of roasted and pureed pumpkin [you can use canned or roast your own], 5 tablespoons of tahini or smooth peanut butter, and 5 tablespoons of olive oil. Add 2 tablespoons pumpkin spice [you can use prepared or make your own], 2 tablespoons water, and 1 garlic clove.

Pulse until smooth and season with salt. Serve with olive oil drizzled on top and garnished with crushed red pepper flakes and roasted pumpkin seeds.

The hummus can be used as a spread on sandwiches, added as a filler to wraps, or enjoyed as a dip with crackers or fresh cut vegetables like carrots or celery.

If you’d like my recipes on how to roast your own pumpkin or blend your own pumpkin spice mix, email me at Patrick@VirginiaEatsAndDrinks.com

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19thStreet Bistro

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

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Maha Kombucha Company

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

SWEET POTATOES TWICE AS GOOD

Oct. 19th 2018

The Bakery at Riverside is back for its only appearance this month. Stop by for some delicious sourdough and your favorite fall treats. Soon they will be opening The Bakery on Mason in Cape Charles; stop by this Saturday to learn about their progress.

Cromwell’s Produce shares the bounty of the season with shelled butter beans, snap beans, pink eye peas , beets, turnips, broccoli, black and curly kale, and red or white sweet potatoes.

Add some zest to seasonal salads and soups with JR’sMicrogreens of V.B. Look for two varieties of radish:  china rose which has a sneak attack of heat, while the purple hits right up front.

Vy’s Pies is back for the last time this year.  Daryl will have his Thanksgiving menu on full display and ready for pre-order for your holiday celebrations including B-Boy, Pecan Pie, OMG Sweet/Pumpkin, Brooklyn Apple Pie with assorted decorative finishes, and Southern Emerald & Ruby Key Lime Pie. Get your orders in early since supplies are limited.

FOOD NEWS YOU CAN USE

ViBe Park has looked pretty empty these past couple of weeks since our friends at the Old Beach Green and Art Markets have changed their schedule. But they’re back on the block this week along with The VB Flea in the Alley by Three Ships Coffee. It’s the perfect opportunity to get unique holiday gift ideas.

We couldn’t breeze past October without announcing our annual Halloween costume contest. Start thinking of your most creative costumes for your two and four-legged kids and swing by the market for a bit of trick or treating on Oct. 27 and the chance to win Old Beach Farmers Market gift certificates on Wicked Race weekend.

FOOD FOR THOUGHT

Why did the pumpkin cross the road ??? Because it fell off the truck !!!

RECIPE
TWICE-BAKED SWEET POTATOES

With Dried Cherries and Hazelnuts

A delicious take on the classic baked sweet potato, with flavors that resonate with the season. This recipe is from my book, Dishing Up Virginia.

Sweet potatoes can be found this week at Cromwell’s Produce. 

Preheat the oven to 350°F. Line a baking sheet with tinfoil and set aside. Rub the outside of 6 sweet potatoes with vegetable oil and place on the baking sheet. Bake until the potatoes are soft, about 1 hour. Remove the potatoes from the oven and set aside.

Stir the one 8-ounce package cream cheese that is softened with 2 tablespoons softened butter, 1/3 cup brown sugar, 3/4 teaspoons salt, 1/2 teaspoons freshly ground black pepper, and 1/4 teaspoon cayenne together in a large bowl until thoroughly combined. Fold in the 1/3 cup chopped and toasted hazelnuts and 1/3 cup dried cherries.

Slice the cooked potatoes open horizontally along the top and carefully scoop out the flesh, reserving the skins. Add the flesh to the cream cheese mixture and stir to incorporate.

Evenly spoon the cream cheese–potato mixture back into the reserved potato skins, mounding it slightly. Sprinkle 1-1/2 cups of shredded cheese evenly over the tops of the potatoes, return to the oven, and bake until the cheese is melted and the cream cheese–potato mixture is heated through, 15 to 20 minutes. Serve immediately; they don’t hold well.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Blooming Farmer

Buck & Bramble

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Speedy’s Sauce Co.

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

DON’T CRY OVER THIS WEEK’S RECIPE

Oct. 5th 2018

Stop by Full Quiver Farm and sample their new smoked bell pepper and onion sausage. They also have it available at their booth for purchase.. The Farmers Grill will be up and running, so bring your appetite.

FOOD NEWS YOU CAN USE

While our friends at the Green & Art Markets no longer meet every week, they’ll be joining us on the third Saturday of the month with The VB Flea in the ViBe. We’re still here, though, every weekend until the end of October, just in time for fall veggies and  beautiful autumnal foliage.

FOOD FOR THOUGHT

What do you get if you divide the circumference of a pumpkin by its diameter ???? Pumpkin pi !!!!

RECIPE
CARAMELIZED ONIONS

Caramelized onions are a great flavor booster for a wide assortment of dishes any time of the year, but their golden brown hue and rich, complex taste seem to pair perfectly with autumn. Top a grilled sausage – perhaps from our friends at Full Quiver Farm – with them, garnish grilled pork, add to a grilled cheese sandwich, spoon in a bowl of Brunswick Stew, or make a dip by incorporating in with sour cream. Here’s how I make them.

Peel and finely slice 2 large white or yellow onions. In a large saute pan over medium heat, add 1 tablespoon olive oil  and heat. Add the sliced onions and a dash of salt and cook, stirring occasionally with a non-metal spoon. For 8-10 minutes. Onions should soften, become translucent, and begin to brown; do not burn.

Reduce heat to low , add 4 tablespoons white wine, and cook another 8-10 minutes, stirring occasionally. Onions should be soft and browned and wine should be absorbed. Add another dash of salt and pepper. Serve hot, room temperature, or cold.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees Apiary

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Red Mushroom Brewing Company

Speedy’s Sauce Co

Three Ships Coffee.

Udder Chaos Farm

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

PUMP UP THE SEASON

Sep. 28th 2018

The Creative Wedge has a new and zesty dip, Jack Attack! A delicious blend of pepper jack cheese, jalapeños and Speedy’s #46. Make sure you stop by the tent and grab a container for Sunday football.

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

SunnySnacks Organics is excited to bring back their popular fall flavors.  In addition to their regular menu, they’ll have Pumpkin Spice Latte BubbyBalls (gluten free, Paleo, Whole30), Pumpkin Pie Hummus (gluten free), and savory Smoky Butternut Hummus (gluten free). Everything is completely organic, plant-based vegan, and non-GMO.

FOOD NEWS YOU CAN USE

It’s never too early to think about unique holiday gifts. It’s the last weekly adventure with our friends at Old Beach Green Market and Old Beach Art Market in ViBe Park. Come out for the best in local and sustainable products in the 757. They’ll be moving to a monthly market every on third Saturday, beginning in October.

It’s Neptune Festival Boardwalk Weekend at the oceanfront. Swing by OBFM before you head on down to the beach for the Neptune Parade, sand sculpture contest, arts & crafts shows, 8k race or the regatta.

A gentle reminder: this has been a tough year for farmers across the Commonwealth. Challenges including pests and generally lousy weather has made an already challenging job even more so. Remember, local farmers rely on local support – you.

FOOD FOR THOUGHT

What is a farmers favorite Bruce Springsteen song ??? … Born in the USDA !!!

source: http://jokes4us.com/peoplejokes/farmerjokes.html

RECIPE
PUMP UP THE PUMPKIN … SPICE

Brace yourselves for pumpkin-flavored everything for the next few months. Want to jump on the bandwagon, but in a simple way that doesn’t involve artificial ingredients or unnatural flavors? Then whip up a batch of my Pumpkin Spice mixture.

In a medium-sized bowl, add 4 teaspoon ground cinnamon. 1 teaspoon ground ginger, 1 teaspoon ground nutmeg and 1/4 teaspoon ground cloves and stir to incorporate. Use in baking, to season, or stir a spoonful in a latte. This stores great in an airtight container, and the recipe can easily be doubled or tripled.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Maha Kombucha Company

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls

GET BUTTERED UP

Sep. 20th 2018

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, tropical bites, strawberry chocolate fudge, pumpkin spice nut 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-free, and organic.

Mattawoman Creek Farms’ offerings will include arugula, radishes, potatoes, sweet peppers, hot peppers, bunching onions, sweet basil, and more. All are organic and grown by Mattawoman.

Look for My Vegan Sweet Tooth with a wide assortment of savory and sweet treats.

FOOD FOR THOUGHT

What’s the most disagreeable vegetable ??? … Potatoes; they never see eye-to-eye !!!

RECIPE
ORANGE-CILANTRO COMPOUND BUTTER

Looking for a great topping for chicken, seafood and vegetables with a fabulous fall flavor? Try this compound butter, perhaps on roasted potatoes from Mattawoman Creek Farms. When added on top of a hot dish, 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

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees Apiary

Beach Biscotti

Blooming Farmer

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Maha Kombucha Company

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.

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls

INDIAN SUMMER ONIONS

Sep. 7th 2018

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, tropical bites, strawberry chocolate fudge, chocolate hazelnut 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-free, and organic.

It’s Jubilee Seafood’s last market for the year; get your orders in for some sensational seafood.

Bring your blades: Max The Knife is back this week and ready to sharpen.

It’s Surfer Bob’s last appearance at OBFM as a visiting vendor.

Virginia Beach Master Gardeners is at OBFM this weekend, so bring your gardening questions.

FOOD FOR THOUGHT

Where do vegetables go for a few drinks ??? … The Salad Bar !!!

RECIPE

QUICK PICKLE RED ONIONS

Fermenting is one of the hottest culinary trends right now, but for folks in the south, we’ve been way ahead of the curve. Our collective repertoire of food and foodways is filled with all sorts of pickles, relishes and the like.

 

One of my favorite recipes if my Quick-Pickled Red Onions. These are great to add to any number of classic dishes, such as egg salad, tuna salad or potato salad. Also add these on top of deviled eggs, hot dogs, hamburgers or grilled salmon. Use them in all your Indian summer outing dishes.

Take 2 medium red onions and cut them into thin slices. Separate the slices into rings and place in a m and place in a quart-sized canning or other sealable jar.

In a medium saucepan add 1-1/2 cups apple cider vinegar, 1/2 cup white sugar, 3 tablespoons kosher salt and 8 peppercorns, cracked.

Stir to incorporate and bring to a boil over medium-high heat. Reduce the heat and cook for one minute. Immediately pour mixture into jar and over the onions, seal, and let sit at room temperature for 1 hour.

Refrigerate onions; they will keep up to 2 weeks.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees Apiary

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

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

Maha Kombucha Company

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.

Surfer Bob’s

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls

DRINK YOUR APPLE BUTTER

Aug. 31st 2018

Sourdough, sweet yeast breads, scones, muffins and more can be found at The Bakery at Riverside Farm.

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, tropical bites, strawberry chocolate fudge, chocolate chip cookie 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-free, and organic.

My Vegan Sweet Tooth will be at the market with sweet goodies and some savory stuff you can pick up for brunch, including hot chick-un sandwiches, or breakfast sandwiches; all vegan.

Sandi’s Sandies special this week is Lush Lemon LMPS  in addition to Walnut Sandies and GingerSnaps. Larger quantities in tins can be ordered in advance

It Started with a Fig will have some favorite fall flavors this Saturday including Apple Butter, 24 Carrot and Blueberry Hill.

SunnySnacks Organics celebrates the Rock’n’Roll race with BubbyBalls-To-Go this Saturday only. Race participants can get a free BubbyBall-To-Go  (while supplies last) with any purchase; just show your race bib. They will be also be for sale for $2 in your choice of flavor: PB Hemp Cup (O, V), AB&J (O, V, GF, Paleo, Whole30), and Coconut Goji (O, V, GF, Paleo, Whole30). They will also be available in regular serving containers.

FOOD NEWS YOU CAN USE

Welcome Maha Kombucha Company, making their first appearance at OBFM this Saturday.

This is The Bakery at Riverside’s only market for the month; be sure to get in your pre-orders.

The Iron Goddess Tea Room only has two more markets with us until they pull up stakes for another global adventure. Stock up by Sept. 8.

Sandi’s Sandies is back for its only appearance before November’s Thanksgiving market.

It’s Terrapin’s last market for the year; thanks for another great season, Chef Rodney.

FOOD FOR THOUGHT

What do you call a fake noodle ??? … An im-pasta !!!

RECIPE

APPLE BUTTER BOURBON-TINI

Here is a fun way to celebrate the flavors of fall. OBFM vendor It Started with a Fig will have apple butter at the market this weekend.

In a cocktail shaker, add 2 ounces bourbon, 2 teaspoons apple butter, 3 dashes bitters (such as Angostura), and ice. Shake vigorously until blended and chilled and strain into a martini glass. Garnish with an orange twist. Makes 1 cocktail.

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 Biscotti

Buck & Bramble

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Iron Goddess Tea Room

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Maha Kombucha Company

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Sandi’s Sandies

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Terrapin

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

WITH A CHERRY [TOMATO] ON TOP

Aug. 24th 2018

And the OBFM Best Pizza Winner is…Leah Jo Krueger and her small chef for their pizza which cleverly topped The Bakery at Riverside Farm‘s pizza dough with foods from Terrapin, Jubilee Seafood, and New Earth Farm. Congrats, Leah! Please stop by The Bakery for your prize. The Bakery will have a variety of sourdough loaves, scones, and muffins for all to enjoy.

Meadow Creek Dairy’s Appalachian is back in stock at The Creative Wedge. Appalachian is a lush, vibrant cheese evocative of cream and butter with a mushroom earthiness that recalls the intensity of the cellars. Its lemon notes shade to toasted as the cheese ages. The texture is velvety, melting on the tongue. An excellent choice for a cheese plate or on a piece of fresh baked bread, paired with a crisp white wine or smooth lager.

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie 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-free, and organic.

Full Quiver Farm provides quality, humanly- and pasture-raised meats and eggs. Stop by and try out their popular items such as chicken breast filets, pork breakfast sausage, ground beef, eggs and more.

Jubilee Seafood comes to the market with treats from the sea, including fresh North Carolina Shrimp, dry scallops, fresh tuna, fresh local crabmeat, and live hard blue crabs. From the waters of the Eastern Shore are littleneck clams and seaside oysters. There’s also Rod’s Crab Dip, great not only as a dip, but folded inside an omelet, dabbed on top of oysters with chopped spinach and roasted in the Rockefeller style, or spread on a tortilla with shredded lettuce and fresh tomatoes and rolled.

Mattawoman Creek Farms will have their organic sweet Italian peppers, edamame beans, cantaloupes, slicing tomatoes, yellow cherry tomatoes, grape tomatoes Asian long beans, hot peppers, zucchini, eggplant and potatoes.

SunnySnacks Organics will have all of their regular favorites including super-popular Pizza Hummus and best-selling Grainless Granola. They’ll also be fully stocked with all flavors of BubbyBalls, Trail Mix, Cereal, Dark Chocolate Hummus and the (relatively) new Peanut Butter & Jelly Hummus. All products are completely organic, non-GMO, and vegan and are made with whole-food-plant-based ingredients. Gluten-free, Paleo, and Whole 30 options are available.

FOOD NEWS YOU CAN USE

Virginia Beach Master Gardeners is at OBFM this weekend, so bring your gardening questions.

Come out for the final sunsplash of the season at the Commonwealth ViBez Summer Beer Garden in ViBe Park, where they’ll be rocking reggae vibes. Bring a blanket and a friend or even the entire family to soak up some sun, suds and good vibrations.

If it’s beach action you’re looking for, it’s the perfect weekend for surf and songs. The East Coast Surfing Championships and Funk Fest are at the Oceanfront.

FOOD FOR THOUGHT

When is it acceptable to go at red, and stop at green ??? … When you are eating a watermelon !!!

RECIPE

BLISTERED CHERRY TOMATOES

A delicious and different way to enjoy cherry tomatoes is to blister them on the stovetop. Enjoy hot or chilled as a side dish, as a topping on grilled meats and seafood, on a green salad, or chopped and folded into prepared salads like chicken, macaroni, potato, or tuna. Here’s how to make them.

Add 2 teaspoons of olive oil in a skillet over medium-high heat and add 1 pint cherry tomatoes. Sprinkle on a little sugar and cook for 30-45 seconds. Stir, and season with a bit of salt and pepper. Cook for an additional 15-30 seconds more until tomatoes begin to blister, and, optionally, add a teaspoon or so chopped fresh herbs like basil, oregano, tarragon, or thyme. Makes 4 servings.

VENDORS

The Bakery at Riverside Farm

Beach Bees Apiary

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

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.

SunnySnacks Organics

Terrapin

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls

PIZZA, PIZZA!

Aug. 10th 2018

The Chilly Mermaid will be back this week featuring cookies-n-cream gelato and Amarena (dark cherry) swirl gelato. Catch the Mermaid while you can; they will only be at the next two markets this season.

The Creative Wedge offers samples of all available cheese each week! We suggest starting with our homemade dips, Smoked Gouda, Pimento Cheese, TnT Horseradish Cheddar and Beach Bum Bacon Beer Cheese. Then moving on to all the other delicious offerings!

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee 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-free, and organic.

Flour Child Bakery is enjoying the final weeks of summer fruit season with strawberry-rhubarb crisp, blueberry-peach lattice, and blueberry crumble pies. They are also bringing back their new banana oatmeal crumb cake, along with scones, cookies, gluten-free meringue cookies, and more.

Full Quiver Farm has plenty of pasture raised non-GMO eggs, pork, chicken and beef in stock. Pre-order for the market and check out ways you can save this weekend. The Farmers Grill will be up and running, so bring your appetite.

Virginia Beach Master Gardeners is at OBFM this weekend, so bring your gardening questions.

FOOD NEWS YOU CAN USE

We’re celebrating National Farmers Market week by having a membership drive raffle. Stop by the Information Tent for a chance to win a basket of farmers market goodies. Become a member through donation and get an extra chance to win. The winner will be drawn at the end of the market.

While you’re at the Information Tent, feel free to drop off back to school donations for the JCOC. We’re accepting school supplies, clothing and lunch foods for families in and around the ViBe to send our smallest friends back to school and ready to learn.

Swing by the ViBe Creative District at 18th Street & Cypress Ave for the unveiling of Virginia Beach’s first 3-D LOVE installation by artist Chesley De Leon at 11:30. Stay for the Commonwealth ViBez Summer Beer Garden in ViBe Park.

FOOD FOR THOUGHT

What’s vegetables favorite martial arts ??? … Carrot-ee !!!

RECIPE

PIZZA, PIZZA!

The Bakery at Riverside Farm has a challenge: pick up a ball of their pizza dough and shop the market for toppings to create your own OBFM Pizza.

What will top yours? Visit market vendors for meats, seafood, veggies, and more.

Share your pies on Instagram/Facebook and tag @thebakeryatriversidefarm, as well as all the vendors who contributed to it. Winner of the best photo gets a free ball of pizza dough and a loaf of bread of their choice.

Who has the best eye for the pie?

VENDORS

The Bakery at Riverside Farm

Beach Bees Apiary

Blooming Farmer

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Croc’s 19th Street Bistro

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.

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

SHRIMPLY DELICICIOUS

Aug. 2nd 2018

The Bakery at Riverside Farm comes to the market with lots of bread to enjoy; preorder for sourdough loaves including Sourdough Boule, Whole Grain Sourdough, and Blue Cheese/Walnut Sourdough. Frozen pizza dough is also available.

Stop by The Creative Wedge tent and try their new Chow Chow WOW and Chow Chow POW with a bit of Smoked Gouda Dip or TnT Horseradish Cheddar; you won’t be sorry. Along with those delectable dips they also will have farmstead chèvre from Blackstone., raw milk cheese from Easton, Md. and lots of fun flavored blocks from North Carolina.

It Started with a Fig will have their signature Figgin Good Jam, available while supplies last.

Fresh Shrimp Alert at Jubilee Seafood! Sizes will be determined based on the harvest, but regardless they will be succulent and sweet. A lot of rain lately has brought run-offs, and hard crab catches have dropped; hopefully weather patterns – and hard crab availability – will improve. Jubilee Seafood will have plenty of other seafood, including fresh picked crabmeat and crab dip.

Veg Out Gardens is now pleased to offer certified organic greens, herbs, tomatoes, and peppers.  They will continue to offer their certified organic plants during planting season. They have expanded their operation to also include the certified organic produce; best of all, the produce will be available year-round.

FOOD NEWS YOU CAN USE

Caption this! This week we are having a caption contest for our cutest shopper yet. Check out the photo on our Facebook page and post your best caption; the caption with the most likes wins a prize from OBFM. Caption and share for more chances to win!

New vendors! We have to visiting vendors this week at OBFM: welcome Linda Anderson of Blooming Farmer, who comes with cut flowers and Bob Combs of Surfer Bob’s who will be at the market with elephant garlic.

Farmers Market Week! National Farmers Market Week is August 5-11 and we’re celebrating the best of the season on August 11 by hosting a basket raffle and membership drive. Win a beautiful basket of fresh farmers market goodies procured from our merchants. Stop by the Information Tent for your chance to enter. Increase your odds of winning by becoming a member of the market and get another raffle entry. The winner will be drawn at the end of the August 11 market.

FOOD FOR THOUGHT

What do you call an over-the-hill legume? … A has bean!

RECIPE

SHRIMPLY DELICIOUS

From our good friends at Jubilee Seafood, here are some iron-clad guidelines on how to cook shrimp. Remember – fresh shrimp will be at OBFM this weekend!

For every pound of shrimp, bring two quarts of water to a boil. Salt the water lightly; you can also add some lemon juice to the water, if desired. Turn off the heat and add the shrimp to the water at the same time. Allow them to steep for 3-5 minutes, or until they are cooked completely, turning opaque; you can remove a large shrimp from the water and cut in half to check doneness.

Remove the shrimp from a slotted spoon. They can be served as is in a number of dishes, or chilled for salads and the like. I like to add just-from-the-pot shrimp to prepared spaghetti noodles with a pat o butter, drizzle of olive oil, clove of minced garlic, and chopped basil or other herb; serve with crusty bread from The Bakery at Riverside Farm.  Yields 2-4 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Blooming Farmer

Buck & Bramble

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

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

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Red Mushroom Brewing Company

Savor the Olive

Speedy’s Sauce Co.

SunnySnacks Organics

Surfer Bob’s

Terrapin

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

BRING YOUR BLADES

Jul. 27th 2018

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