GETTING ALL SPICY IN HERE
Flour Child Bakery will be bringing favorites like jumbo cinnamon rolls, flavorful scones, chewy-soft cookies, and deep-dish pies including Strawberry Rhubarb, Key Lime, Lemon Chess, Salted Caramel Apple, and more. Whole pies can be ordered in advance by calling the bakery.
Healthy soil, strong organic seedlings, timely rainfall and lots of loving care are producing abundant, tasty and beautiful organic veggies at Mattawoman Creek Farms. This week they will have radishes, arugula, purple kohlrabi, lettuce (four varieties), spinach, baby bok choy, kale (three varieties), bunching onions, red Swiss chard and carrots. Spinach season will end soon, so stock up by purchasing large specially priced bags of spinach for eating now or freezing for later. Specially priced large bags of kale will also be available for purchase from Mattawoman.
Get those knives sharpened this weekend at Max the Knife
Three Ships Coffee is now offering cold brew tea each; this week It is a black tea called Darjeeling from West Bengal India that is naturally sweet and floral super refreshing .
WELCOME WEEKLY MARKETS
We’re back! OBFM starts weekly markets this Saturday and through the summer and fall season. Welcome back to the market for the first time this year: Jubilee Seafood and Pendulum Fine Meats.
FOOD FOR THOUGHT
What do you call a cow with a nervous twitch? … Beef jerky !!!
RECIPE
SPICY CARROT CHIPS
Enjoy eating my Spicy Carrot Chips out-of-hand as a snack, or add to the tops of salads and soups. Believe it or not, they also make a delicious addition to a peanut butter sandwich! Here’s how to make them.
Preheat oven to 400F. Using a mandolin cut four medium carrots into thin ribbons. In a medium bowl, add 1 tablespoon olive oil, 1/2 teaspoon black pepper, 1/2 teaspoon cumin and 1/4 teaspoon nutmeg and stir. Add carrot ribbons and toss to coat. Evenly lay out carrot ribbons in a single layer on a parchment paper-lined baking sheet and bake until crisp and dry, about 15 minutes. Remove and cool before serving.
Recipe from Chef Patrick Evans-Hylton
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VENDORS
Buck & Bramble
The Chilly Mermaid
The Creative Wedge
Croc’s 19th Street Bistro
Crunchy Carrot
Doughminion Donuts
Flour Child Bakery
Full Quiver Farm
Give. Treat. Love.
Grace & Gratitude
The Green Cat
It Started with a Fig
Joysicles Gourmet Pops
JR’s Microgreens of V.B.
Jubilee Seafood
Mattawoman Creek Farms
Max the Knife Sharpening
My Vegan Sweet Tooth
The Neighborhood Harvest
Nottalotta Acres Urban Farm
Pelon’s Baja Grill
Pendulum Fine Meats
The Prissy Pickle Company
Speedy’s Hot Sauce
Terrapin
Three Ships Coffee
Udder Chaos Farm
Veg Out Gardens
Whole Body Health
Whole-ly Rollers
Zinnia Girls