Mother’s Day And More at OBFM
A one-of-kind bouquet is the perfect Mother’s Day tribute.
Zinnia Girls owner Diane Newbern is bringing fresh lilies, larkspur and a host of other gorgeous plant material from the family flower farm in Ivor. At 10, OBFM’s own Mary Paul Callis uses Zinnia Girls blossoms (some are shown in the above photo) for a free how-to demonstration on making your own bouquet. Bring your own clippers and a container (optional).
The cool, wet spring has resulted in sublime lettuces for salads and tender greens needing only a quick braise. Look for salad turnips, bunching onions and kohlrabi at Mattawoman Creek Farms and leeks and purple mustard at New Earth Farm. Several vendors have grown first-rate vegetable, herb and flower bedding plants to sell. Advice from our experts is always friendly and free.
Children can step back in time with staffers from the Virginia Beach History Museums who will help them make a colonial toy to take home.
While you’re at the market, you may as well make a day of it. Wander around the corner at 18th and Cypress for a full-on street party. At noon, join the celebration for the ViBe Creative District’s Anniversary Block Party. Live music, a pop-up Pilates party, yarn-bombing with the Virginia Beach Yarn Club and other entertainment are part of the family-friendly fun. Help paint in the winning designs for the district’s first two Creative Crosswalks. There’s even a beer tent featuring local brews. OBFM supporters have much to toast because our little nonprofit market helped inspire the new district. You’ll enjoy seeing what we helped stir up.
*Old Beach Farmers Market is keeping its 19th Sreet. location at Croc’s through 2016. Stay tuned for updates.
RECIPE
KOHLRABI TOAST
Kohlrabi is a gorgeous root vegetable with a mild sharpness, akin to radish. There are many ways to enjoy it, but I love it raw, when it’s crisp and refreshing. Try it this way: with a vegetable peeler, remove the outermost layer. Using a mandoline, thinly slice the kohlrabi, place on a damp paper towel-lined plate, and refrigerate.
Toast thick-sliced multi-grain bread and set aside. Mix softened cream cheese with Dijon mustard at a ratio of 2-to-1. Thickly smear cream cheese mixture on the toast and put on a single layer of prepared kohlrabi. Drizzle with extra virgin olive oil, sprinkle with sea salt, freshly ground black pepper and thyme leaves, and garnish with sprigs of thyme.
From Chef Patrick Evans-Hylton
VENDORS
Beach Biscotti
Brentwood Farm
Build Your Food
The Creative Wedge
Croc’s 19th Street Bistro
Edmonds Farm
Fresh Batch Jams
Fudge Grudge
Full Quiver Farm
Give, Treat, Love
Grace and Gratitude
The Green Cat Cafe
Hashi Food Truck
Mattawoman Creek Farms
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pennecook Peppers
Pendulum Fine Meats
Rockafeller’s Restaurant
Speedy’s Hot Sauce
Terrapin Restaurant
Zinnia Girls
PATRICK EVANS-HYLTON
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