COME EARLY
August 16, 2014 Maket
Come early to Old Beach Farmers Market this week for a late summer abundance of food for the body and soul.
From our vendors, look for cucumbers, summer squash, green beans and butter beans. There will be an abundance of heirloom tomatoes and Mattawoman Creek is bringing Charentais, a butterscotch-flavored melon. This is the last week for Cromwell’s corn.
SPECIAL EVENT: ART CONTEST
The OBFM Student Art Contest Awards Ceremony gets under way at 10:00 am. This year’s students attend Meredith’s Art Studio inside the Virginia Beach School of the Arts and are guided by their teacher Meredith McKee.
The young artists range in age from 8 to 13 years old. Their beautiful market-themed art will be showcased on our 2015 OBFM Calendar which will be available for purchase in the Market Information Tent.
Please join us for the Awards Ceremony on Saturday, where the student art will be displayed and the Winners announced. OBFM Calendars make wonderful Hostess Gifts and Holiday Presents, and 100% of the proceeds help pay the costs of running the Market.
MORE SPECIAL EVENTS
Special visitors this week include some handsome lifeguards and fashion photographer George Kartis who’ll sign Sons of Summer, the Virginia Beach Lifesaving Service’s 2015 calendar.
K-9 New Life, a non-profit that gives unwanted dogs a second chance, is bringing several adoptable dogs. Even if you can’t take home a new pet, feel free to leave a donation.
MORE OBFM TO LOVE
Good news for loyal OBFM customers.
At your request, we’ll be open every Saturday in September and October from 9 a.m. until noon. These early fall months are a time of garden glory when hot weather crops like tomatoes and cucumbers are eager to jump into the salad bowl with cool-season lettuces and greens.
RECIPE:
TOMATO-SWEET ONION FRITATTA
Taking advantage of the abundance of tomatoes in the summer, my Tomato-Sweet Onion Fritatta marries the seasonal fruit with the flavors of sweet onion, bright thyme, and nutty parmesan cheese.
Preheat broiler. Seed and dice one large tomato and set aside. Dice one small sweet onion, like Vidalia, and set aside. Grate 3-4 ounces of parmesan cheese and set aside.
In a large bowl, whisk 6 large eggs, 2 tablespoons heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon chopped fresh thyme. Set aside.
Place a 9-1/2-inch-diameter ovenproof skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Stir until butter is melted and mixture is hot, about a minute. Add onion, increase heat to medium-high, and sauté until onion softens and begins to turn translucent, about 2 minutes. Add tomato and stir about a minute until tomato begins to soften. Add bacon, if desired.
Pour the egg mixture over the onions/tomatoes and cook until eggs begin to set, about 2 minutes. Sprinkle top with cheese and reduce heat to medium-low. Cook until egg mixture is almost set, but still loose, about an additional 2 minutes, then transfer to oven, setting directly under the broiler.
Broil the frittata until the egg mixture is set and begins turning golden on top, about 5 minutes. Remove from oven, and allow to sit 2-4 minutes. Loosen frittata from skillet with a spatula, slide onto a cutting board, allow to sit an additional minute, and cut into wedges or squares. Garnish with a sprinkling of fresh thyme.
Yields 6-8 entrée servings or 12-16 hors d’oeuvres.
From Chef Patrick Evans-Hylton
(www.PatrickEvansHylton.com)
Author of Dishing Up Virginia
(www.tiny.cc/BuyDishingUpVirginia)
VENDORS
Artisan’s Bakery and Café
Beach Biscotti
Bergey’s Blossoms
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Fresh Batch Jams
Fruitive
Full Quiver Farm
Give Treat Love
Grace and Gratitude
Hashi Food Truck
Heads Up Hydrogreens
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
New Earth Farms
Pasta e Pani
Pelon’s Baja Grill
Pennacock Peppers
Shady Goat Farm
Speedy’s Hot Sauce
Tasha’s Own Goat Milk Soap
Three Ships Coffee
Vy’s Pies
Whole-ly Rollers
Zinnia Girls
