Ditch the tie. The Bakery at Riverside Farm has sourdough and other treats for Father’s Day

The Chilly Mermaid gelato and sorbet food truck will feature Banana Gelato made with fresh bananas and with chips of chocolate throughout.

Elizabeth Eats will be selling vanilla cake bites, coffee bites, mint chocolate bites, berry bites, tropical bites, brownie bites, strawberry chocolate fudge, coconutty butter, chocolate chip cookie butter, savory nut and seed bread, turmeric almond milk, chocolate cashew milk, and vanilla almond milk.

For Father’s Day weekend, Jubilee Seafood is highlighting extra-fresh picked crabmeat and scallops for Dad. Also look for fresh-caught tuna, littleneck clams and seaside oysters from the Eastern Shore, limited quantities of hard crabs (which should be pre-ordered), and catfish filets prepackaged in five pound bags.

Mattawoman Creek Farms has a bumper crop of organic cucumbers, so stock up for eating fresh and/or making pickles. Plus, choose from their organic fennel, Napa cabbage, bunching onions, Italian cauliflower, beets, turnips, kale, savoy cabbage, yellow squash and Swiss chard.

Sandi’s Sandies will have mini vanilla nean scones in addition to the regular selection of cookies, including walnut sandies, gingersnaps and gluten-free oatmeal with walnuts, coconut and raisins.

FOOD NEWS TO USE

Remember, with ongoing road work on 19th Street, some vendors, including Cromwell’s Produce and Chilly Mermaid, are now located in the new ViBe Park at Cypress Avenue and 18th Street. The new park is behind Wareing’s Gym and across from Bad Ass Coffee.

FOOD FOR THOUGHT

Why shouldn’t you tell a secret at a farmers market? … Because the potatoes have eyes, the corn has ears, and the beans stalk !!!

RECIPE

CHESAPEAKE BAY CRAB SALAD

There are few things more delicious than a chilled salad on a warm day. I love my Chesapeake Bay Crab Salad, made with fresh-picked crabmeat (perhaps from Jubilee Seafood) and served in lettuce cups, hollowed out tomatoes, avocado halves, or atop grilled, crusty bread. Here’s how I make it:

In a medium bowl, whisk 1/4 cup plain Greek yogurt, 2 teaspoons freshly-squeezed lemon juice, 3/4 teaspoon seafood seasoning and 1/2 teaspoon hot sauce (I love Speedy’s Hot Sauce, an OBFM vendor).

In a separate bowl, gently toss a half-pound of crabmeat (I prefer lump) with a quarter red bell pepper, seeded and minced and 2 teaspoons minced fresh chives. Pour in dressing and gently toss. Cover and refrigerate for at least one hour. Yields 2 servings.

Recipe from Chef Patrick Evans-Hylton

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www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

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

Sandi’s Sandies

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole-ly Rollers

Zinnia Girls