It Started with a Fig will Have Blueberry Hill back in stock along with Chia Chia Strawberry Razz and Blueberry Lime.

Mattawoman Creek Farm’s fall organic cherry tomatoes are ripening and they will have a good supply this week. They will also have their organic potatoes, sugar dumpling squash, eggplant, shishito peppers, sweet Italian peppers, and more.

In addition to Sandis Sandies’ regular cookies, walnut sandies, ginger snaps, and gluten free oatmeal cookies, she will have Pumpkin Cream Cheese Mini Muffins. They will all be available to sample. In addition, there will be a special this week of 2 items for $10.

Seafield Farm will have salad mix, sunflower shoots, beets, tomatoes, cucumbers, okra, sweet peppers, shishito peppers, squash, cilantro, basil, parsley, radishes, and more! 

SunnySnacks will be debuting their fall flavors this weekend, all of which are organic, non-GMO, vegan and gluten free! Come sample Pumpkin Spice Latte BubbyBalls (paleo-friendly), Smoky Butternut Hummus, and Pumpkin Pie Hummus! They will have the rest of their menu items available as well

FOOD NEWS YOU CAN USE

Welcome to our special guest vendor this week, All Good Craft Granola Bars, which makes granola bars using repurposed grains from local craft breweries.

Market forecast: the region will see mostly sunny skies with a 10 percent chance of precipitation and high of 82 on Saturday. The winds will be northwest at 10 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

When is a pumpkin not a pumpkin ??? … When it’s dropped; then it’s a squash !!!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.com 

RECIPE
BLUEBERRY BAKED BRIE

Baked Brie is a delicious party food, appetizer, or quick dinner served with a bottle of light red wine. You can use any freshly-made jams or preserves, but for our Blueberry Baked Brie we use the Blueberry Hill jam from our friends at It Started with a Fig.

Line a baking sheet with aluminum foil and lightly coat with cooking spray. Preheat oven to 275F.

Take a small-to-medium wheel of brie cheese and cut in half width-wise and place in the center with the rind side down with each. Cut a French baguette into quarter-inch slices on a bias and place around the cheese on the baking sheet. Brush the cheese and bread with olive oil, sprinkle on coarse sea salt, and sprinkle on freshly ground black pepper. 

In the center of each brie round spoon on 2-3 heaping tablespoons of Blueberry Hill jam and spread out across the cheese. Sprinkle on 1-2 tablespoons finely chopped pecans. Across the cheese and bread sprinkle on 3-4 tablespoons freshly chopped thyme. Place in the oven and bake for 15-20 minutes or until the bread starts to turn golden and the cheese begins to bubble. Remove from oven, transfer cheese and bread to a serving platter, and enjoy immediately with grapes or other fresh fruit. Yields 4-8 servings. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees

Buck & Bramble

Crunchy Carrot

Dee’s Peanut Butter

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Hampton Roads Winery

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Jubilee Seafood Company

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Over Achieving Tea

Pelon’s Baja Grill

Prosperity Kitchen

Red Mushroom Brewing

Sandis Sandies

Seafield Farm

Speedy’s Hot Sauce

SunnySnacks Organics

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Whole-ly Rollers

Vy’s Pies