17/07/14 2:35 PM

You haven’t been to the market in a while. It’s not part of your Saturday routine. But it could be. Come see what your neighbors are excited about.

 You try to come a couple times a summer. And you like what you find but it’s not exactly a habit.

 You come when The Orchid Station is here. And then find a few other things to buy.

You just come for cheese and bread. You like the selection and supporting local vendors.

 You come for the organic produce. You value the quality and freshness, and want to be good stewards of the earth.

You come for fresh-off-the-farm corn, beets, and berries. You know how good fresh tastes.

You come for gluten-free and hydroponics. You rely on our local producers.

You come to get a boost with deliciously prepared foods. Yum.

You come every week and love it. You know how much fun it is to shop at Old Beach! Bravo! Bravissimo!

This market’s for YOU ALL.


Virginia Beach Master Gardeners are back to help with any gardening questions. Get your green advice face-to-face from a reliable local source.

A big welcome to The Yarn Club, bringing hand-dyed Virginia yarns to sell, along with demonstrations and knitting help. As they say, it’s all about ewe at the market this Saturday.


 Use fresh corn from the market to make a refreshing salsa that is great to enjoy on its own as something to dig into with a few tortilla chips, or as a topping on tacos, grilled chicken, or grilled seafood. My Corn Salsa is also awesome topping a fried oyster po boy sandwich.

Start by boiling two fresh ears of corn in a pot of salted water over medium-high heat for about 3 minutes, or until corn is tender. Drain the corn and cut off kernels, adding them to a medium-sized mixing bowl.

To that bowl add one chopped red bell pepper, one seeded and minced jalapeno pepper, one small chopped red onion, a half bunch of chopped fresh cilantro, 1/2 teaspoon crushed red pepper and 1 tablespoon fresh lime juice and 1 tablespoon extra virgin olive oil.

Toss to coat and season to taste with sea salt and freshly ground black pepper. Cover and chill until ready to serve. This make about 3 servings.

If you’d like to add in a cup or two of prepared black beans and/or a peeled, pitted and diced fresh avocado, it only makes a good thing even better.

From Chef Patrick Evans-Hylton

Author of Dishing Up Virginia


Artisan’s Bakery & Cafe

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

Brownies, Cookies and S’more

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Fresh Batch Jams


Full Quiver Farm

Give Treat Love

Grace and Gratitude

Hashi Food Truck

Heads Up Hydrogreens

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

New Earth Farm

Pasta e Pani

Pelon’s Baja Grill

Pennacock Peppers

Shady Goat Farm

Speedy’s Hot Sauce

Tasha’s Own Goats Milk Soap

Terrapin Restaurant

Three Ships Coffee

Vy’s Pies

Whole-ly Rollers

Zinnia Girls


Posted by OBFM | in News, Old Beach Farmer’s Market | Comments Off on THIS ONE’S FOR YOU