FALL PIES, OH MY
At the market this weekend Flour Child Bakery will have a new addition to their pie menu… Vanilla Bean Honey Pie by the slice as well as whole 9-inch pies… and free sample. Look other fall favorites including Pumpkin, Maple Bourbon Pecan, Sweet Potato, and Salted Caramel Apple Pies.
My Vegan Sweet Tooth will have Chicken Burgers as a regular at the market.
NOTABLE
The second annual Hampton Roads VegFest takes place today at Chesapeake City Park in Chesapeake from 11 a.m. until 5 p.m. on Sunday, Oct. 8. In addition to lots of restaurant and other vendors, OBFM fave My Vegan Sweet Tooth will host a pie-eating contest where 15 contestants go fork-to-fork in scarfing down an entire (every crumb counts) vegan peanut butter-chocolate mousse pie for top honors and prizes. More information at www.HamptonRoadsVegFest.com
FOOD FOR THOUGHT
How do fish always know what they weigh? … Because they take their scale with them everywhere they go!
TELL US!
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
RECIPE
ROASTED PUMPKIN SEEDS
Don’t throw away those pumpkin seeds – use them like you do a nut (or sunflower seed) for snacking out of hand or in recipes, from baked goods to granola. You can also use them to top soups and salads, and, if you change up the seasoning to sugar, on desserts. Here’s how to make them:
Preheat the oven to 325F. Mix the 1 cup raw pumpkin seeds with 1 tablespoon canola oil and 1 teaspoon sea salt in a small bowl. Transfer the mixture to a rimmed baking sheet and bake for 25-35 minutes, or until golden brown, stirring every 5-7 minutes and watching to make sure the seeds do not burn. Allow to cool before eating. Yields 1 cup.
You can also use my homemade Pumpkin Spice mix on the seeds; it was featured in a previous newsletter or you can email me for the recipe at PatrickEvansHylton@gmail.com
Recipe from Chef Patrick Evans-Hylton
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VENDORS
Beach Biscotti
The Butter Brothers
The Creative Wedge
Croc’s 19th Street Bistro
Crunchy Carrot
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
Lamia’s Crepes
Mattawoman Creek Farms
Micro Greens Virginia Beach
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill – No Show
Pendulum Fine Meats
The Prissy Pickle
Sunnysnacks
Tasha’s Own
Three Ships Coffee
Udder Chaos Farms
Veg Out Gardens
Whole-ly Rollers
Zinnia Girls