Red and gold beets are the star this week at Cromwell’s Produce. Other stellar offerings: white and red potatoes, collards, curly and Tuscan kale, Hanover salad, cabbage, rutabaga, scarlet and white turnips and broccoli.

Elizabeth Eats will be at the market with delicious Coconut Butter, Coffee Bites, Vanilla Cake Bites, Strawberry Chocolate Fudge, Savory Nut and Seed Bread, Turmeric Milk and Chocolate Cashew Milk.

Miss American Pie is back at It Started With A Fig while supplies last. Also pick up some Cranny Apple, amazing for the holidays. Look for 24 Carrot and Apple Butter, among others, too.

Lots of cookies, scones, granola and pumpkin coffee cake are on the menu at Flour Child Bakery, as well as slices of some of their most popular Autumn seasonal pies.

Jubilee Seafood is back after taking October off, and you’ll find plump, succulent oysters, just in time for your Thanksgiving table. Also look for Littleneck clams, dry-pack scallops and more.

Mattawoman Creek Farms will have these 30 varieties of their organic veggies: Spinach, Purple Kohlrabi, Bunching Onions, Napa Cabbage, White Salad Turnips, Purple Top Turnips, Tatsoi, Bok Choy, Baby Bok Choy, Purple Mizuna, Purple Mustard Greens, Sorrel, Black Radishes, Collards, Cherry Tomatoes, Grape Tomatoes, White Russian Kale, Green Curly Kale, Romaine Lettuce, Green Leaf Lettuce, Arugula, Eggplant, Yellow Potatoes, Red Potatoes, Russet Potatoes, Red Onions, Yellow Onions, Purple Bell Peppers, Sweet Italian Peppers, and Sweet Potatoes.

China rose, wasabi and lemon and opal basil are just the start of what you’ll find from Micro Greens of Virginia Beach. Other offerings: red Russian kale and a custom salad mix of kohlrabi, snowball cauliflower, red cabbage and broccoli and arugula. Jack suggests using the mix as a bed for some lobster medallions and a drizzle of olive oil and lemon juice.

My Vegan Sweet Tooth comes with some yummy pumpkin options for sweet tooth, as well as their delicious Chick-Un Sandwiches.

New Earth Farm will have carrots, salad mix, arugula, spinach, dandelion greens, chard, scallions, sweet potatoes, cherry tomatoes, heirloom tomatoes, green tomatoes, beets, lettuce, radishes, mustard greens, turnips and eggs.

Gobble gobble up the Thanksgiving turkeys from Pendulum Fine Meats. These free-range, North Carolina raised birds have nothing added; no hormones, steroids, antibiotics, or anything artificial. The cost is S5.99 per pound. The good folks at Pendulum will also be selling brining kits to make sure your turkey is the hit of the Thanksgiving dinner.

Sandi’s Sandies brings a special cookie for the Thanksgiving season: Yummy Pumpkin Cookies made for OBFM only. Look for tasty candies, gingersnaps, and gluten-free oatmeal cookies, too.

TAKE NOTE

The November 18 market is the last celebration event of our 10th Anniversary Year. We will celebrate it with a live music performance by Diamond & V Acoustical Duo (performing from 9:30 – 11:30), as well as recognition of our most long-standing vendors. Please join us! There will be one more market in 2017 on Dec. 16, just in time for even more holiday celebrations.

Also, a familiar name at the market is changing it’s name … Tasha’s Own has become Buck & Bramble; when you see the new name you will know it’s still the same great goat’s milk soap and other related products you’ve enjoyed at OBFM for years.

FOOD FOR THOUGHT

Why did the police round up the turkeys? … Because they ran a-fowl of the law!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE

LEMON + SAGE COMPOUND BUTTER

A compound butter is very easy to make: it is basically room temperature butter with ingredients mixed in, rolled into a ball or log or spooned into a ramekin, and refrigerated (or frozen) until firm. The pop or lemon and the earthiness of sage come together in this rendition, perfect for the Thanksgiving turkey or other fowl. Add a small amount to the top of each serving of hot turkey and it will slowly melt, creating a delicious and fragrant sauce. 

Add two sticks of butter to a medium bowl and bring to room temperature. Stack 10 fresh sage leaves, roll tightly, and cut into thin ribbons, less than 1/8-inch thick; add to bowl. Zest one lemon and add to the bowl, and add 2 cloves of garlic and 1 medium shallot, both minced, to the bowl. Sprinkle in a half-teaspoon of coarse salt and one teaspoon of freshly cracked black pepper. Mix completely with a spoon, add to wax paper and roll into a log. You can also roll into a ball and wrap in plastic wrap, or spoon into a ramekin and cover with plastic wrap. If using within 24 hours, place in refrigerator to firm; if making ahead, place in freezer.

Recipe from Chef Patrick Evans-Hylton

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VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

It Started With A Fig

Mattawoman Creek Farms

Max The Knife

Micro Greens of Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

The Prissy Pickle

Sunnyside Snacks

Sandi’s Sandies

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls