GET ‘EM WHILE YOU CAN

17/05/17 7:51 PM

THIS WEEK AT THE MARKET

It’s prime time for salads with tender lettuces before their season ends abruptly when the weather gets consistently hot. Look for radishes, turnips and asparagus. Collards and kale are still available but not for long. Jubilee Seafood returns as does Edmonds Farm (bison) and Max the Knife.

A FINE TIME TO PLANT

Beautifully grown bedding plants are a great investment in summer-long pleasure. Connect with your inner farmer when you carry backyard tomatoes, cucumbers and herbs to the family table.

Now is a fine time to plant but not for long so buy now and get your purchases in the ground. Grace and Gratitude, Mattawoman Farms, New Earth Farm and Veg Out have outstanding bedding plants and uncommon varieties. Be adventurous and grow something you’ve never tried before.

GET TO KNOW NEW EARTH

New Earth Farm has a fresh burst of youthful energy while staying true to the vision of founder John Wilson, known to many as a guru of healthy soil and sustainable farming. The new owners are Kevin Jamison, Eric Cardon, Marian and Paul Schultz.

Kevin and Marion are longtime acolytes who worked for years with “Farmer John”. Kevin has put a new twist on farm-to-table restaurants – he operates Commune in the Beach’s ViBe district and opens Commune in Norfolk’s Neon district this weekend.

If you haven’t already, introduce yourself to Marian and Paul who sell New Earth produce at OBFM. It’s reassuring to know who’s growing your food – sustainably and without chemicals.

RECIPE

QUICK PICKLE RADISHES

I admit it, I’m in love … in love with radishes. I eat them raw with a little salt sprinkled on them, or with a smear of peanut butter. I chop them for salads and salsa, I cut them and add on bread with some good butter and I toss them in some olive oil and roast them in the oven. 

Another way I enjoy radishes is made into a quick pickle. Use these on top of grilled fish, in beef or fish tacos, on top of green or potato salads, on a relish plate, on burgers and hot dogs, and just about any other way you’d use pickled cucumbers. Here’s how I make them:

Take 12 radishes, trimmed and washed, and slice into rounds as thinly as possible with a food processor, sharp chef’s knife, or mandoline, Pack the slices into a pint-sized canning jar and sprinkle on top 1 teaspoon red pepper flakes, 1/2 teaspoon whole black peppercorns and add 2 or 3 peeled garlic cloves.

In a small saucepan over medium heat, add 3/4 cups white vinegar, 3/4 cups water, 3 tablespoons sugar and 2 teaspoons salt, stir, and bring the mixture to a boil. Once at a boil, pour the liquid over the radishes.

Allow the liquid to cool then cover and refrigerate to chill until ready to use. Keep refrigerated for up to 2 weeks.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Bergey’s Blossoms

Brentwood Farm

The Bakery at Riverside Farm

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

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

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

New Earth Farm

Pelon’s Baja Grille

Pennacook Peppers

Speedy’s Hot Sauce

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

Comments are closed.