INDIAN SUMMER ONIONS

07/09/18 10:38 AM

Elizabeth Eats will be selling berry bites, vanilla cake bites, coffee bites, brownie bites, tropical bites, strawberry chocolate fudge, chocolate hazelnut butter, savory nut and seed bread, vanilla almond milk, chocolate cashew milk, and turmeric almond milk. All products are gluten-free, refined sugar-free, dairy-free, and organic.

It’s Jubilee Seafood’s last market for the year; get your orders in for some sensational seafood.

Bring your blades: Max The Knife is back this week and ready to sharpen.

It’s Surfer Bob’s last appearance at OBFM as a visiting vendor.

Virginia Beach Master Gardeners is at OBFM this weekend, so bring your gardening questions.

FOOD FOR THOUGHT

Where do vegetables go for a few drinks ??? … The Salad Bar !!!

RECIPE

QUICK PICKLE RED ONIONS

Fermenting is one of the hottest culinary trends right now, but for folks in the south, we’ve been way ahead of the curve. Our collective repertoire of food and foodways is filled with all sorts of pickles, relishes and the like.

 

One of my favorite recipes if my Quick-Pickled Red Onions. These are great to add to any number of classic dishes, such as egg salad, tuna salad or potato salad. Also add these on top of deviled eggs, hot dogs, hamburgers or grilled salmon. Use them in all your Indian summer outing dishes.

Take 2 medium red onions and cut them into thin slices. Separate the slices into rings and place in a m and place in a quart-sized canning or other sealable jar.

In a medium saucepan add 1-1/2 cups apple cider vinegar, 1/2 cup white sugar, 3 tablespoons kosher salt and 8 peppercorns, cracked.

Stir to incorporate and bring to a boil over medium-high heat. Reduce the heat and cook for one minute. Immediately pour mixture into jar and over the onions, seal, and let sit at room temperature for 1 hour.

Refrigerate onions; they will keep up to 2 weeks.

Recipe from Chef Patrick Evans-Hylton

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www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Bees Apiary

Buck & Bramble

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

From Rome with Love

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

Iron Goddess Tea Room

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Maha Kombucha Company

Mattawoman Creek Farms

Max the Knife Sharpening

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Red Mushroom Brewing Company

Speedy’s Sauce Co.

Surfer Bob’s

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Whole Body Health

Whole-ly Rollers

Zinnia Girls

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