Farmers Market Fixtures
John Cromwell and daughter Elizabeth have been fixtures at Old Beach Farmers Market from the very beginning.
John farms 60 acres (25 in produce, 35 in grain) but his real love is the labor-intensive produce. John farms conventionally but with a protective eye for the wetlands bordering his location on Back Bay and the wildlife it supports.
Elizabeth runs the farm stand at 3116 New Bridge Rd. during the week and sells at OBFM on Saturdays. This week, look for cauliflower, broccoli, red and gold beets, kale and May peas.
The May peas have been in short supply this season because heavy rains have made fields too wet to pick – making pea fanciers very sad.
BE AN OBFM FRIEND
Consider becoming a Friend of Old Beach Farmers Market. Friends help bridge the gap between the costs of operating the market and what we receive in vendor fees. On June 10, we have a special drawing open only to market Friends. Sign up this week in the Information tent for a chance at a wonderful gift basket drawing on June 10.
RECIPE
BEET PANZANELLA
I love interesting salads, and my take on a classic panzanella (bread salad) switches up ingredients, including substituting tomatoes with roasted beets.
Preheat oven to 425F. Peel and cut into 3/4-inch cubes four beets and, in a medium bowl, toss with 2 tablespoons olive oil and 1 teaspoon dried oregano. Spread beets evenly on a parchment-lined baking sheet and sprinkle with a bit of coarse salt. Bake 10-20 minutes, or until beets are fork-tender. Set aside to cool.
Cut a half of a loaf of bread into 3/4-inch thick slices, place on a parchment-lined baking sheet, brush with olive oil, and place in oven under the broiler for 2-3 minutes, watching closely. As soon as the tops turn brown, turn bread, brush with oil, and broil 1-2 minutes, or until golden. Remove, allow to cool, and cut into cubes.
In a large bowl, add beets, bread, 2 cups arugula, juice from one lemon, 1/4 cup olive oil, and 8 ounces of crumbled feta cheese. Toss, sprinkle on coarse salt and freshly ground pepper, garnish with fresh oregano, and serve.
Yields 4 servings
Recipe from Chef Patrick Evans-Hylton
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VENDORS
Bergey’s Blossoms
Brentwood Farm
The Butter Brothers
The Chilly Mermaid Food Truck
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
The Farm Life
Flour Child Bakery
Fruitive
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
Max The Knife
Micro Greens Virginia Beach
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pennacook Peppers
Speedy’s Hot Sauce
Tasha’s Own
Terrapin Restaurant
Three Ships Coffee
Udder Chaos Farms
Veg Out Gardens
Vy’s Pies
Whole-ly Rollers
Zinnia Girls