04/08/17 6:45 AM

Plan a picnic! Louise from The Bakery at Riverside Farm suggests grabbing a loaf of their amazing sourdough bread, some cheese from The Creative Wedge, tomatoes from Mattawoman Creek Farms and finish off with a pie from Vy’s. Sounds like a plan!

This week Elizabeth Eats will introduce two new homemade nut milks: Lavender Almond Milk and Hazelnut Cashew Milk. Look for them along with market favorites such as turmeric almond milk, chocolate cashew milk, strawberry chocolate fudge, coffee bites, vanilla cake bites, savory nut and seed bread, coconut bacon, and triple nut butter. It’s gluten free, dairy free, and refined sugar free organic goodness!

The fabulous fig jams are in at It Started With A Fig.

Flour Child Bakery is busy with lots of new items for the market this weekend. Look for raspberry breakfast buns, honey rum cake, Key lime coolers, shortbread wedges and Greek honey walnut cake. Also check out the cinnamon rolls, pies, cookies, and more, always made from scratch

Fresh catch! Jubilee Seafood offers fresh and local catches. Shop for finfish, shellfish and more, but keep in mind tuna and shrimp depend upon when the boat comes in; look for updates on Jubilee’s Facebook page for details, or phone or email them. And remember,   preorder to reserve your item because quantities are limited.

Mattawoman Creek Farms will have a big selection of their organic veggies, including: cantaloupes, spaghetti squash, tomatoes (eight varieties), edamame, potatoes, eggplant, cucumbers, zucchini, yellow squash, sugar dumplings,  asparagus beans, onions and most likely a big August surprise! Their final list of what they will be bringing will be included in their Friday email newsletter. You can sign up to receive their newsletter at: http://www.mattawomancreekfarms.com/SignUpForm.htm

New Earth Farm will have Long island cheese squash, spaghetti squash, celeriac, sweet and hot peppers, tomatoes, chard, melons, Asian pears, basil, oregano, eggplant and eggs


What is small, red, and whispers? … A hoarse radish!


What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com


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. 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

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Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Dave and Dee’s Homegrown Mushrooms

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle


Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

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