Every Saturday
We’re here each Saturday in September and October for three abundant hours. It’s confusing in autumn, as we transition to shorter days. Our Third Saturday schedule doesn’t start until the cold weather comes in November, with a return to weekly markets in the Spring. While farms are producing and chefs are steadily at it, we’re here for you every Saturday.
First call for fall produce, last call for summer produce! Super sweet watermelon continues at New Earth Farm, along with lots of peppers and tomatoes. Mattawoman Creek Farm has Italian globe eggplant and the last of their large organic onions. Fall brings a fresh crop of tender arugula at both farms. Look for Sugar Dumpling squash, new radish bouquets, and purple potatoes at Mattawoman. New Earth is bringing tall broom corn stalks to enhance your seasonal decorating plans.
Grace and Gratitude is loaded with greens! First call for Swiss chard, kale, mustard, and bok choy. It’s time for their popular pumpkin etching classes, beginning Oct. 2. Find a handout at their table or just sign up. They offer four opportunities for a class on a selected Sunday at their urban farm in Norfolk.
Virginia Beach Master Gardeners know about Fall gardening. Like a knowledgeable friend, they can help you sort through your dirt and plant issues.
Hilltop Family YMCA will also be on hand. Check out what they are offering. Good for the mind and the body.
Reminder: our fall and winter hours are 9:00 to noon
RECIPE
BOK CHOY SALAD
One of my favorite seasonal greens is bok choy, and good news is that Grace and Gratitude has it this weekend at OBFM. One delicious way to enjoy it is in a simple salad, such as this one:
Chop one head of bok choy, one green apple, one red apple, five green onions and add to a large bowl. With a vegetable peeler, shred one small carrot and add to the bowl. In a medium bowl, add 1/4 cup olive oil, 2-3 tablespoons rice wine vinegar, a teaspoon of Chinese mustard and a teaspoon of soy sauce then whisk to combine. Add to salad and toss to coat; top the salad with toasted, chopped peanuts.
From Chef Patrick Evans-Hylton
Publisher, Virginia Eats + Drinks Magazine
(Click for free subscription)
VENDORS
Brentwood Farm
Build Your Food
The Creative Wedge
Croc’s 19th Street Bistro
Fruitive
Full Quiver Farm
Give. Treat. Love.
Grace and Gratitude
The Green Cat Cafe
Hashi Food Truck
It Started With A Fig
Jubilee Seafood
Mattawoman Creek Farms
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pendulum Fine Meats
Pennacook Peppers
Speedy’s Hot Sauce
Terrapin
Three Ships Coffee
Two Fish Seafood Company
Udder Chaos Farms
Veg Out Gardens
Vy’s Pies
Whole-ly Rollers
Zinnia Girls