GETTING ALL SPICY IN HERE

18/05/18 11:38 AM

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

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

 

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

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