Mother’s Day And More at OBFM

05/05/16 1:16 PM

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

www.PatrickEvansHylton.com

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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