LET’S GET CORN-Y

21/06/18 3:01 PM

The Chilly Mermaid will feature coconut gelato this week at the market. Remember to find them along with Cromwell’s Produce  located in the new ViBe Park at Cypress Avenue and 18th Street. The new park is behind Wareing’s Gym and across from Bad Ass Coffee.

Elizabeth Eats will be selling berry bites, tropical bites, mint chocolate bites, coffee bites, vanilla cake bites, coconutty butter, pecan cashew butter, strawberry chocolate fudge, savory nut and seed bread, turmeric almond milk, chocolate cashew milk, and vanilla almond milk.

Mattawoman Creek Farms will have their first organic sweet corn of the season! Plus, organic beets, green beans, lettuce, cucumbers, Walla Walla sweet onions, savoy cabbage, kale, turnips, squash and zucchini.

FOOD NEWS YOU CAN USE

Fan favorite Iron Goddess Tea Room is officially back as a regular vendor. Look soon for a new vendor, From Rome with Love, showcasing Italian baked good.

The Commonwealth Vibez Summer Beer Garden is this weekend, noon – 10 p.m. after the Old Beach Markets.

We’re also still collecting food for the JCOC through July 7 in an effort to help them combat hunger. Donations can be dropped at the OBFM information tent.

FOOD FOR THOUGHT

How did the farmer fix the tear in his overalls? … With a vegetable patch !!!

RECIPE

CORN-Y COMPOUND BUTTER

Celebrate one of summer’s favorite vegetables – corn – with a delicious compound butter to add to roasted ears. Mattawoman Creek Farms will have their first organic sweet corn of the season at this weekend’s market. Compound butter is quick and easy to make simply by adding a few ingredients to softened butter and letting it firm up again before use. Here’s our version that’s we think is a-maize-ing. 

In a bowl, add 1 sticks of unsalted butter and allow to soften at room temperature. Add 2-3 roasted garlic cloves, 1 teaspoon fresh chopped thyme, 1 teaspoon freshly ground black pepper, and a dash of sea salt. With a wooden spoon, combine completely and roll into a log with wax paper, twisting each end to close, and refrigerate for at least one hour. To use, cut off a generous-sized medallion and spread on roasted ear of corn. Yield 6-8 servings.

Recipe from Chef Patrick Evans-Hylton

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VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Buck & Bramble

Chilly Mermaid

The Creative Wedge

Crunchy Carrot

Cromwell’s Produce

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

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

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Savor the Olive

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

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