Old Beach Farmers Market Executive Director Search!

Monday, Mar. 20th 2017

Old Beach Farmers Market is searching for an Executive Director (“ED”).  The ED will work as a part time contractor to assist the Board of Directors with administration of the market and it is anticipated that the position would require about 8 to 12 hours per week.  ED will report directly to the OBFM President and the duties will include, among others: scheduling and administering Board meetings, preparing correspondence and maintaining files, managing vendor agreements and correspondence, coordinating with City of Virginia Beach regarding dates of markets, special events and street closures, communications and public relations, managing the OBFM membership program and identifying and applying for grants and other sources of funding.  A successful candidate must have excellent organizational and management skills, be able to communicate clearly (written and oral) and be comfortable working with various forms of social media. Knowledge of or past experience with farmers’ markets or similar not for profit organizations would be a plus. Interested candidates may submit a cover letter and resume to: info@oldbeachfarmersmarket.com.

IT’S A PARTY, AND YOU’RE INVITED

Friday, Mar. 17th 2017

One day isn’t enough to celebrate Old Beach Farmers Market (OBFM) 10th anniversary; we are going to make the flavor last all season long with fun events and a renewed focus on our friends.

It’s our friends that make us Coastal Virginia’s premier source for local food; stop by the Information Tent and learn how you can help. We need volunteer and contributor friends in our effort to take OBFM from Good to Great.

PLAN NOW FOR SUMMER

Mattawoman Creek Farms’ All 4 Seasons and Spring CSA programs are sold out, but now is the time to plan for summer.

Sign up now for the Summer CSA (Community Supported Agriculture) program where you pay a seasonal fee in exchange for receiving fresh, local produce as it is harvested. CSA subscribers pick up their portion of the harvest at one of several pickup points, including OBFM.

The Summer CSA runs for 15 weeks, beginning in mid-May. For more information about the program, including subscription sizes, prices, crops and more, visit Mattawoman Creek Farms at this weekend’s market or online at www.MattawomanCreekFarms.com

HARBINGERS OF SPRING

You can bet spring is near with Hashi Food Truck and fresh flowers returning to the market. Look for them this weekend, and also take a moment to welcome our new vendor, Micro Greens Virginia Beach.

RECIPE

SEARED SCALLOPS OVER DRESSED MICROGREENS

This is a quick and easy recipe that can go from pan-to-plate in less than half an hour.

In a large saute pan over high heat, add 2 teaspoons unsalted butter and 2 teaspoons olive oil. Pat dry and season 8 large scallops with salt and pepper on each side; carefully add to the pan with space in between each so they will sear and not steam. Cook for about 1-1/2 minutes on one side, turn, and cook an additional 1-1/2 minutes on the other side. Remove to a paper towel-lined plate.

In a medium bowl add 3 tablespoons extra virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1/2 teaspoon oregano, 1/2 teaspoon minced garlic, 1/4 teaspoon fresh ground black pepper and a pinch of salt. Whisk together and add a 1 cup packed microgreens (from our new vendor, Micro Greens Virginia Beach) and toss to coat.

Place dressed microgreens on a platter and arrange scallops on top. Yields 2 servings.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

Subscribe free: www.VaEatsAndDrinksMag.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

The Farm Life

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

Hashi Food Truck

It Started With A Fig

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

Pelon’s Baja Grill

Pennacook Peppers

Speedy’s Hot Sauce

Three Ships Coffee

Udder chaos Farms

Whole-ly Rollers

Zinnia Girl

Join The Party

Wednesday, Feb. 15th 2017

The calendar still says winter, but we are thinking ahead to summer.

We’ll see you this Saturday at Old Beach Farmers Market, but even as we are planning our gatherings here and now, we are planning something very special come Memorial Day Weekend.

It’s then, at the unofficial start of summer, that we launch a season-long jubilant celebration of our 10th Anniversary with special events galore; mark your calendar now for Saturday, May 28. And get in on the fun early and help with the planning by talking to our marketing director, Tracey Sanford. You’ll find her at the Information Tent. If you have teenagers who need volunteer hours, Tracey will find a spot for them.

But back to this weekend’s market: cool season vegetables are at their peak and loaded with vitamins. Buy enough fresh arugula to make pesto and napa cabbage for cole slaw, stir fries or to roast. Covington sweet potatoes, kohlrabi, Swiss chard and baby carrots all make great sides for bison, chicken and pork. Get jam for your yeast rolls or sourdough bread. Find biscotti and pastries to enjoy with cold brew coffee. It’s all there for you.

And don’t forget to bring your dull knives as Max the Knife joins us to put an edge on your blades while you shop.

RECIPE
KOHLRABI PARMESAN

I love kohlrabi, a delicious cultivar of cabbage, prized not only for it’s tasty bulb, but for the stem and leaves, too. When roasted, the bulb has a lovely understated sweetness. For a quick and tasty side dish, roast kohlrabi, toss in butter and lemon, and coat with crushed red pepper and finely grated parmesan cheese. Here’s how to make it:

Preheat your oven to 375F. Take two medium-to-large bulbs of kohlrabi and trim away stems. Completely peel the vegetable down to the tender, white flesh and cut into wedges. Place the cut kohlrabi on an aluminum foil-lined baking sheet, drizzle with 2 teaspoons olive oil, and toss to coat completely. Sprinkle with sea salt and roast about 30 minutes, or until the kohlrabi wedges are fork-tender and slightly browned.

Place in a bowl and add 2-3 tablespoons butter and toss until butter melts and coats the vegetable. Sprinkle on 1/2 teaspoon crushed red pepper flakes and 2-3 tablespoons finely grated parmesan cheese; toss to coat, squeeze on some fresh lemon juice and serve. Makes approximately 4 servings.

Recipe from Chef Patrick Evans-Hylton
Publisher of the locally grown publication, Virginia Eats + Drinks Magazine
Subscribe free – www.VaEatsAndDrinksMag.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

The Farm Life

Full Quiver Farm

Give, Treat, Love

It Started With A Fig

Mattawoman Creek Farms

Max The Knife

My Vegan Sweet Tooth

Pelon’s Baja Grill

Speedy’s Hot Sauce

Three Ships Coffee

Whole-ly Rollers

Winter Defying Produce

Wednesday, Jan. 18th 2017
Mattawoman Creek Farms, OBFM’s rock star organic farmers, are bringing a plenitude of cold-season vegetable in defiance of winter temperatures. Geography helps – water surrounds their Eastern Shore farm on three sides, protecting it from bitter cold. Being organic is huge – their healthy, biologically active soil produces strong plants that can stand up to the weather plus they plant only organic seeds. Half the winter crops are in open fields and half in unheated greenhouses known as high tunnels that give protection from the wind. This Saturday, look for tasty little German butterball potatoes, three kinds of sweet potatoes, lettuces, salad turnips, arugula, escarole, kohlrabi, bok choy, tatsoi, and other cold season vegetables.Ask Rick or Janet Felker about enrolling in one of their CSA (community-supported agriculture) programs where customers pay in advance for fresh local produce.

Also, please look for Hilltop Family YMCA at the market this weekend.

RECIPE

SWEET POTATO HASH

This recipe is wonderful as a breakfast item: just top each serving with a fried or poached egg and pan-fried bacon or sausage crumbles. It is equally delicious as a side dish at dinner, perhaps with a chicken or fish dish, when topped with a generous dollop of sour cream.

Peel and dice into bite sized pieces 1 medium sweet onion, 2 medium sweet potatoes and 1 red sweet pepper. Chop 2 garlic cloves.

Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add onions and cook until tender and translucent, stirring occasionally, about 5 minutes. Add sweet potatoes, red sweet pepper, garlic, 1 teaspoon crushed rosemary, and coarse salt and cracked black pepper to taste.

Cook, stirring occasionally, until sweet potatoes are tender and browned, about 15-20 minutes. Yields 2 servings

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Beach Biscotti

Brentwood Farm

The Creative Wedge

Croc’s 19th Street Bistro

Full Quiver Farm

Give, Treat, Love

It Started with a Fig

Mattawoman Creek Farms

Pelon’s Baja Grill

Whole-ly Rollers

TWAS THE WEEK BEFORE CHRISTMAS

Wednesday, Dec. 14th 2016

Just a week before Christmas and Old Beach Farmers Market is loaded with gift ideas and wonderful foods.  Uli Bennewitz and daughter Sophie of Weeping Radish Farm Brewery in Grandy, N.C., are making a special appearance with their outstanding German-style sausages.Thoughtful gifts from other vendors include jams, cheeses, freshly-baked breads, rolls, cakes, cookies and to-die-for brownies. For someone you really like, consider giving a CSA from Mattawoman Farms or Pendulum Fine Meats. Croc’s is selling award-winning wine from Lake Anna Winery, a family-owned vineyard near Fredericksburg.

Fresh vegetables from Mattawoman include spinach, kale, collards, purple mustard greens, lettuce, turnips, bok choy, tatsoi, bunching onions, sweet potatoes, potatoes, sweet peppers and kohlrabi.

Edmonds Farm has bison and pork; Full Quiver has chicken, pork and eggs; Udder Chaos has pasture-raised beef; Brentwood Farm has lamb; Pendulum Fine Meat, offers a curated inventory from area farmers.

Author Toni Guagenti is signing her book “100 Things to do in Virginia Beach Before You Die” in the Information Tent. While you’re there ask one of our awesome volunteers about purchasing OBFM gift certificates that can be used buying from any vendor on every market day.

RECIPE

SUGAR & SPICE HOLIDAY DRY RUB

Dry rubs are a great way to bring a boost of flavor to animal proteins, and my Sugar & Spice Holiday Dry Rub is great for many cuts of beef, chicken or pork. I especially love to have a family and friends meal with a whole beef tenderloin that’s been marinated with this rub as a base.

All of the spices below are readily available for sale retail.

In a small bowl, combine 1 tablespoon granulated brown sugar, 1 tablespoon dried minced garlic, 1 tablespoon Herbes de Provence, 1 tablespoon dried orange peel, 1 tablespoon crushed red pepper flakes, 1 tablespoon dried rosemary, 1 tablespoon sea salt, and 1 tablespoon smoked paprika. Stir to incorporate.

At this point, you could triple the recipe and put in a small decorative glass jar and give as a present over the holidays with the indication on a gift card that a half-cup of the rub is enough for an average whole beef tenderloin, and to use less for smaller cuts of beef, chicken or pork.

Also write on the gift card the directions for use: In a small bowl, add dry rub with 1 tablespoon red wine and 1 tablespoon olive oil and combine into a paste. Liberally rub the paste on the protein, place on a platter, and refrigerate for 45 minutes to an hour.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine at www.facebook.com/VirginiaEatsDrinksMag 

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Brownies, Cookies & S’more

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fruitive

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Café

Hashi Food Truck

It  Started with a Fig

Mattawoman Creek Farms

My Vegan Sweet Tooth

Pelon’s Baja Grill

Rockafeller’s Restaurant

Sandi’s Sandies

Speedy’s Hot Sauce

Three Ships Coffee

Udder Chaos Farms

Whole-Rollers

Orchids and Oysters and Pumpkins, OH MY!

Wednesday, Oct. 19th 2016
Our friends from Barboursville are back with their exquisite Orchid Station plants. This will be their last visit until spring, so come stock up. The selection is always stellar.Jubilee Seafood has plump oysters, briny clams, and their luscious crabs.

Pumpkins and squashes are front and center this week, including flavored baked goods and carved fall décor additions. Tis the season…

And greens have shifted into fall choices, too. Come get the freshest kale, collards, bok choy and other cool-season veggies. Or plant your own—there’s still time. Veg Out Gardens has reduced prices on pots of kale, crisp and leaf lettuces, herbs and more, all ready to plant now.

Eggleston Services returns with another chance to buy a $25 raffle ticket for a spiffy blue Corvette. The raffle supports the Warrior Bridge project, providing extended services to our disabled veterans. Dominion Green Power has a table to help green up your energy needs.

Our weekly markets continue through October. Stop by. Load up. Have fun.

RECIPE

CRAB COASTAL VIRGINIA

One of the region’s most enduring shellfish dishes is Crab Norfolk; here is my riff.

In a small bowl, whisk 1/4 cup white vinegar, 2 teaspoons soy sauce, and 1 teaspoon hot sauce; for the hot sauce, try Speedy’s, a locally-made product that you can occasionally find at the market.

Melt 3 tablespoons butter in a small skillet over medium-high heat. Add 2 cups crab meat (either lump or backfin) and an additional 3 tablespoons butter and vinegar mixture.

Cook, tossing continually, until heated through and the butter and vinegar mixture reduces slightly, about 5 to 7 minutes. Transfer onto a serving platter and top with one pat of butter, a sprinkle of paprika and some fresh chopped herbs.

Serve family style; makes 2 servings.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

The Bakery at Riverside Farm

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Café

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

The Orchid Station

Pendulum Fine Meats

Terrapin Restaurant

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

We Didn’t Blow Away!

Wednesday, Oct. 12th 2016

Thanks to all our stalwart vendors and patrons for coming last Saturday. Even with Hurricane Matthew threatening, the market was full and fun. We really appreciate your continuing support.

And we hold in our hearts those whose homes, businesses and farms sustained damage.

This Saturday marks the return of Edmonds Bison Farm, Lavender House, and My Vegan Sweet Tooth, part-time vendors but long-time favorites.

October treats continue! See you Saturday.

RECIPE

MASHED BUTTERNUT SQUASH

with Pumpkin Spice

A delicious seasonal treat is butternut squash, and I love them mashed and served with the complimentary flavor of pumpkin spice. Here’s how to make them:

Make the pumpkin spice by adding 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves in a small bowl and whisking to incorporate. Store in an airtight container.

Make the mashed butternut squash by heating 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large pot over medium-high heat. Add 2 large butternut squash that has been peeled,  seeded and cut into small chunks. Cover and cook for 7-9 minutes, or until slightly tender. Add 1 cup of freshly squeezed orange juice, cover and cook an additional 13-15 minutes, or until squash is very tender and most of the juice has been evaporated. Add 1 teaspoon pumpkin spice, 1 teaspoon course salt and a pinch of freshly ground black pepper.

Serve hot, with several pats of butter on top. Makes about 6 servings.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

We’re Open!

Friday, Oct. 7th 2016

Thanks, Hurricane Matthew, for turning away from us. The market is open, the street is closed, and our food artisans are prepping for a good turnout.

Full Quiver Farm is having a stock-the-freezer bonanza, with specials on pork roasts and sausage. Check their website for details or to pre-order:  www.fullquiverfarm.com

Pendulum Fine Meats and Udder Chaos Farm also have pastured meats. How lucky we are to have three free-range, no-antibiotic meat sources with us!

Mattawoman Creek Farms is featuring crisp green beans and lots of fall eggplant, along with a full table of certified organic veggies.

A special high-five for our fabulous Old Beach star chefs Ross Riddle of Hashi Food Truck and Rodney Einhorn of Terrapin, featured in the new Distinction magazine. And New Earth Farm’s educational director, chef Lyndsay Gutierrez, is featured in an article on canning in the same issue. Old Beach salutes you all.

Hilltop YMCA and Dominion Green Power are here, too.

Come! It’s a No-Hurricane party!

RECIPE

SOUTHERN FRIED APPLES

One of my favorite things to do with apples is to simply pan fry them in sugar and spice and something nice (in this case, the nice being butter) and serving them in a number of ways.

A great way is to top meat dishes; the dichotomy of sweet and savory is awesome – try on top pork, sausage and grilled chicken especially. They are also awesome with breakfast – top pancakes or french toast, biscuits split open, or as a side dish to heartier fare. And don’t forget dessert – eat spooned over ice cream or pound cake for a real treat.

Here’s how to make them: core and peel 2 Granny Smith apples and cut into eight wedges. In a skillet, heat 2 tablespoons unsalted butter over medium-high heat and place apples, cooking for 3 or 4 minutes, tossing occasionally.

Sprinkle on 2 tablespoons brown sugar, 1 tablespoon cinnamon and a pinch of salt and toss to coat. Cook for an additional 3 or 4 minutes, tossing occasionally, until apples are softened but still firm to the touch and juices have thickened and are syrupy. Serve while hot. Makes 4 servings.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

Hashi Food Truck

It Started With A Fig

Mattawoman Creek Farms

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Speedy’s Hot Sauce

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

First of Five

Thursday, Sep. 29th 2016

Old Beach Farmers Market is open every Saturday in October; five more chances to support our local farms and artisans before winter hours begin.

Returning this week are part-timers Beach Biscotti, Edmonds Bison Farm, Fudge Grudge, and Pennacook Peppers. AND our two popular food trucks are on hand:  Hashi (creative bowls of hot goodness) and Chilly Mermaid (fresh gelato).

Look for plentiful select produce and lots of specialty products not available elsewhere., and that community vibe. Come on out. Support the folks who give their all to bring you outstanding products. We need you.

RECIPE

FRENCH TOAST COMPOUND BUTTER

Who doesn’t love the flavor of french toast; it’s complex, sweet notes of sugar and spice make it all taste nice. Those elements are found in my French Toast Compound Butter, which is perfect to top one of the season’s shining stars – sweet potatoes.

Put a big dollop of this butter on top of baked spuds, or on other veggies like acorn squash, butternut squash, carrots and more. It’s also great on french toast, and other breakfast items like pancakes and waffles.

Soften two sticks of butter and place in a large bowl. Add 1/4 cup dark brown sugar, 1/4 teaspoon ground cinnamon and a drizzle of pure maple syrup. Use an electric mixer to combine all ingredients until smooth. Transfer to an airtight container, cover, and refrigerate until ready to use.

Make approximately 1/2 cup.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

Every Saturday

Thursday, Sep. 22nd 2016

We’re here each Saturday in September and October for three abundant hours. It’s confusing in autumn, as we transition to shorter days. Our Third Saturday schedule doesn’t start until the cold weather comes in November, with a return to weekly markets in the Spring. While farms are producing and chefs are steadily at it, we’re here for you every Saturday.

First call for fall produce, last call for summer produce! Super sweet watermelon continues at New Earth Farm, along with lots of peppers and tomatoes. Mattawoman Creek Farm has Italian globe eggplant and the last of their large organic onions. Fall brings a fresh crop of tender arugula at both farms. Look for Sugar Dumpling squash, new radish bouquets, and purple potatoes at Mattawoman. New Earth is bringing tall broom corn stalks to enhance your seasonal decorating plans.

Grace and Gratitude is loaded with greens! First call for Swiss chard, kale, mustard, and bok choy. It’s time for their popular pumpkin etching classes, beginning Oct. 2. Find a handout at their table or just sign up. They offer four opportunities for a class on a selected Sunday at their urban farm in Norfolk.

Virginia Beach Master Gardeners know about Fall gardening. Like a knowledgeable friend, they can help you sort through your dirt and plant issues.

Hilltop Family YMCA will also be on hand. Check out what they are offering. Good for the mind and the body.

Reminder: our fall and winter hours are 9:00 to noon

RECIPE

BOK CHOY SALAD

One of my favorite seasonal greens is bok choy, and good news is that Grace and Gratitude has it this weekend at OBFM. One delicious way to enjoy it is in a simple salad, such as this one:

Chop one head of bok choy, one green apple, one red apple, five green onions and add to a large bowl. With a vegetable peeler, shred one small carrot and add to the bowl. In a medium bowl, add 1/4 cup olive oil, 2-3 tablespoons rice wine vinegar, a teaspoon of Chinese mustard and a teaspoon of soy sauce then whisk to combine. Add to salad and toss to coat; top the salad with toasted, chopped peanuts.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Terrapin

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

A Map of our Food World

Thursday, Sep. 15th 2016

Ever wonder where our vendors come from? What does it mean to be “local?”

We’re all over the 100-mile radius surrounding Virginia Beach.

Old Beach Farmers Market draws from an urban farm in Norfolk, a lavender farm in Suffolk, a certified organic farm near Eastville. Seafood vendors from Elizabeth City and Knott’s Island. Produce from Pungo. Cheeses from Virginia and Maryland. Meats from Suffolk, Lancaster (Va.) and a Norfolk whole-animal butcher whose meats are all raised close by. We have jams made in Chesapeake and Virginia Beach, European-style breads from Cape Charles, biscotti and plants from the North End. And to round it out, flowers from fields in Ivor and Pungo and Norfolk (and sometimes Barboursville).

Being local means a short trip from source to you, minimal packaging, and nutrition-dense foods. That’s the local advantage. That’s our focus.

It’s not too early to begin thinking about Thanksgiving. A number of our vendors have asked us to let you know that they are taking pre-orders for pick-up at Old Beach. Anything special on your mind? Just ask your favorite vendors about adding you to the pre-order list.

This week Croc’s Bistro is celebrating National Drive Electric Week on Saturday right after the market. From 1 to 4pm, you can check out electric cars from BMW, Tesla (Models S and X!), Chevy Volts, and Nissan Leafs. Curious? Want to see what the excitement is about? Croc’s will have a full bar and brunch menu with locally-sourced goods from their adjacent garden and Old Beach. And Dominion Green Power is on hand to help you lower your bills and support renewable energy.

We’re fully-charged and revving to see you Saturday!

Note – our hours are now 9:00 to noon

RECIPE

CARAMELIZED ONIONS

These delicious onions are rich and intense. Grilling caramelizes the natural sugars making them sweet and great for many dishes, especially in the autumn.

Drizzle a little olive oil in a grill pan and heat over medium-high heat. Thickly slice white onions (look for them at our produce vendors at OBFM) to about 1 to 1-1/2 inches thick. Place on hot grill pan for 3-4 minutes or until dark golden brown, turn, and grill an additional 3-4 minutes, also until dark golden brown.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid

Food Truck

The Creative Wedge

Croc’s 19th

Street Bistro

Edmonds Bison Farm

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

It Started

With A Fig

Jubilee Seafood

Mattawoman

Creek Farms

My Vegan

Sweet Tooth

The Neighborhood

Harvest

New Earth Farm

The Orchid

Station

Pelon’s

Baja Grill

Pendulum

Fine Meats

Pennacook Peppers

Speedy’s

Hot Sauce

Three Ships

Coffee

Two Fish

Seafood Company

Udder Chaos Farms

Veg Out

Gardens

Whole-ly Rollers

Zinnia Girls

WE’RE BACK! NEW HOURS!

Wednesday, Sep. 7th 2016

Our Fall hours begin this Saturday, opening an hour later at 9:00 a.m. Thirty vendors will be with us, loaded with seasonal selections from field, pasture, sea and oven. Old Beach Farmers Market:  the fun way to shop. Like curating your meals, with all the best parts pre-selected for your delectation.

Thinking of planting a fall garden? Virginia Beach Master Gardeners can help you. Stop by their table for advice on whatever growing things stump or intrigue you. These folks have a wealth of experience with local horticulture, learned through training and hands-on practice.

Hilltop Family YMCA can help you with fitness goals. Check out their packages at Old Beach this week.

See you Saturday.

RECIPE

QUICK-PICKLED RED ONIONS

Autumn is here, and some of the best foods of the season have a bit of piquancy and panache to them. One of my favorite ways to add those two elements are by incorporating my Quick-Pickled Red Onions.

Having a backyard shindig or a tailgate party this fall? 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.

Take 2 medium red onions and cut them into thin slices. Separate the slices into rings 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.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

VENDORS

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Café

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pendulum Fine Meats

Pennacook Peppers

Rockafeller’s Restaurant

Speedy’s Hot Sauce

Terrapin

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

OBFM – MARKET CANCELLED TOMORROW

Friday, Sep. 2nd 2016

It is with great regret that we cancel the Market for tomorrow, Saturday, September 3rd.

The highwinds and rain will make the conditions dangerous for our vendors and customers alike.
We look forward to seeing you again on Saturday, September 10th at 9:00 AM.

That Old Time Rock and Roll

Thursday, Sep. 1st 2016

Old Beach Farmers Market is going retro this Labor Day Weekend with a celebration in Croc’s parking lot.

We can’t close 19th Street because of the Rock ‘n’ Roll Half Marathon, but we’ll have our same great vendors and expect our same great customers. Runners looking for refreshment after the Mile on the Sand Race or for carbs before Sunday’s 13-mile race will have many tasty choices.  Croc’s is offering a special brunch menu.

Melons continue to be sublime. Peppers are hitting their peak. Tomatoes are beginning to dwindle so get them while you can. Eggplant, cucumber, squash, okra and beans are glorious.

So come on out and Soothe the Soul.

RECIPE

WHITE AFTER LABOR DAY SANGRIA

When is it appropriate to drink white after Labor Day? When it’s my melon-filled white wine sangria. Enjoy it over this holiday weekend, during Indian Summer, and anytime the weather is warm, even if it’s just an endless summer in your mind.

In a large pitcher, add two cups of cubed melon from one of our awesome OBFM vendors, one bottle of white wine (I like Sauvignon Blanc or Vidal Blanc for this recipe), a half-cup of white rum, and a quarter cup of peach or pineapple juice, stir, and refrigerate for at least an hour. To serve, pour in tall glasses; fill ice cubes about a third of the way, leaving room for a splash of lemon-lime soda.

–       Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

www.facebook.com/VirginiaEatsDrinksMag/

 

VENDORS

 

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fruitive

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

Lavender House

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Sandi’s Sandies

Terrapin Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

 

PATRICK EVANS-HYLTON

Virginia’s only statewide food and drink magazine

Culinary Advisor | Norfolk FestEvents
Culinary Travel Guide | Taste Tidewater Tours
Chief Eating Officer | Handpicked By Patrick 
Sensible Seafood Coordinator | SSP at Virginia Aquarium 
Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10
Culinary Contributor | hrScene blog from WAVY TV 10
Media Awards Judge | The James Beard Foundation
Proud to be represented by The Culinary Entertainment Agency

What’s New You Ask

Thursday, Aug. 25th 2016

Summer is waning but our farmers are still producing.  Summer-rich fruits and veggies beckon this week. Here’s a preview:

Along with several melon and summer squash varieties, Mattawoman Creek Farms has a fresh crop of sweet basil (think pesto for the freezer or basil mayo), several varieties of newly-dug potatoes, and those sweet Italian peppers that are lovely to fry. Have you tried their crisp yellow mini-bells? Janice Felker says, “I eat them like apples!”

New Earth Farm has Crimson Sweet and Sugar Baby watermelons, along with yellow and hot peppers and shishitos, which are exceptionally good just sautéed in olive oil and sprinkled with salt. Look for unusual yard-long Asian beans, tender like snap beans but a fun alternative.

Grace and Gratitude has exceptional varieties of heirloom tomatoes still producing strongly, with that rich tomato taste we crave. Wonder what unusual finds they’ll have this week? Look for figs, pears, and microgreens! Unusual peppers and cukes, too. Their urban farm continues to amaze.

Don’t miss Brownies, Cookies and S’more and The Orchid Station, two popular vendors who return this Saturday.

 RECIPE

WOW-TERMELON COCKTAIL

 Looking for a refreshing drink to serve over Labor Day Weekend? Grab one of the watermelons at New Earth Farm this weekend and set it aside for my Wow-termelon Cocktail. Here’s how to make it:

In a blender, add 2 cups cubed and seeded watermelon; 2 ounces vodka; 1 ounce melon liqueur, such as Midori; 2 tablespoons freshly squeezed lime juice (juice of a half of a lime, approximately); and 1 cup ice and blend until smooth. Pour into a glass and garnish with a small wedge of watermelon. Makes one cocktail.

By Chef Patrick Evans-Hylton

PatrickEvansHylton@gmail.com

 VENDORS

Brentwood Farm

Brownies, Cookies and S’more

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

It Started With A Fig

Jubilee Seafood

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Orchid Station

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

Shopping Habitats

Thursday, Aug. 11th 2016
Saturday, August 13, 2016      –      8 a.m. – Noon  

Everyone has to shop for food, one way or another. Most of the time, we want to get what we need as efficiently as possible. So why do Old Beach fans wait until Saturday morning, search for a parking space, and make the extra effort to shop at a farmers market?

Let us count the whys….

1.  Unmatched freshness

2.  Peak Nutrition

3.  Superb flavor

4.  Unusual varieties

5.  Surprises and discoveries

6.  Food safety

7.  Unique products

8.  Support for local farms

9.  Connection to who grows your food

10. It’s fun.

This week is National Farmers Market Week. Celebrate with us! Stop at the Information table at the 19th St. entrance to enter your name in the drawing for some really delicious goodies. You might win a big basket of Old Beach delectables donated by our celebrated producers.

 To add to the festivities, Buy Fresh Buy Local Hampton Roads is hosting a scavenger hunt for kids. Check in at their table to get started.

The Bakery at Riverside Farm will have olive and tomato focaccia, in addition to English-style cream scones in different flavors. Look for a variety of rustic, crusty sourdough breads, including vegan. These are true European-style breads, dense and chewy, made by hand on the Eastern Shore.

Vemdors This Week

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th

Street Bistro

Cromwell’s Produce

Furtive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman

Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

 Come. Have fun. Thank a farmer.

 

 

The Market is located at 19th Street & Cypress Avenue

Parking is generously donated by these local businesses and city parking lots: the grass lot behind Wave Riding Vehicles along 19th Street; the Runnymede parking lots along Cypress Avenue at 20th and 21st Streets; and the Virginia Beach Convention Center lot at 19th Street and Parks Avenue. On-street parking is now available along 18th Street west of Cypress Avenue. 

 Motorists who park in other lots or who block driveways do so risking tickets and towing, including the Wareing’s Gym and Mary’s parking lots on Cypress Avenue at 18th and 17th Streets. 

 Vendor-only parking has generously been donated by the Shoreham Condominiums next door to the market.

 

– – – – –

 

The Old Beach Farmers Market board consists of: Duff Kliewer, Patrick Evans-Hylton, Laura Wood Habr, Jo Ann Hofheimer, Jeremy Maloney, Cappy Sinclair Denny Wance, Gerrie West, and Ann Wright. Ann, Jo Ann and Patrick edit the newsletter. Contents of the newsletter, including recipes, are archived on the OBFM website. 

Old Beach Farmers Market began as an all-volunteer venture. Though we now have a part-time market coordinator, volunteers remain the heart of our operation.

We always looking for friends to help out; please contact us if you’d like to lend your time and talents to the Old Beach Farmers Market.

 

 

 

Farmers Market Tips

Thursday, Aug. 4th 2016
Saturday, August 6, 2016      –      8 a.m. – Noon  

FARMERS MARKET TIPS

Here are a few tips to make your shopping experience productive and fun.

– For best selection, go early. [Organic blueberries sold out last week by 8:15!]

– When you can, order ahead. Check our website to email to reserve your favorite items.

– Find something new? Ask the farmer how to prepare it. Branch out! Your new favorite veggie awaits discovery.

– Local food in season needs only the simplest preparation. No need to mask the intrinsic flavor with heavy sauces or fancy recipes. Dig in and enjoy.

– Bring bags and an adventurous spirit.

And there is this, too:  Know who grows your food and you will be healthier and happier.

How about some local literature? Authors Teresa Inge and Sally Parrott have written short stories included in the anthologies Virginia is for Mysteries, Volumes ! & !!. Some of the stories are set right at the Virginia Beach Oceanfront. Don’t be in the dark.

Virginia Beach History Museums will be demonstrating how to write with a quill pen. Come scratch out a colonial message.

Come often! It’s a habit you will grow to love.

RECIPE

BLENDER GAZPACHO

 One of my favorite meals in the hazy, hot and humid days of summer is gazpacho. This delightful soup not only does not require you to heat the oven or stove, but it is served chilled, making it refreshing even as temperatures soar.

In a large bowl, add four large, quartered tomatoes; 2 slices white bread, torn into pieces; 1 small cucumber; 1 medium bell pepper, seeded and quartered; 1 large garlic clove, cut in half; 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon hot sauce; a dash coarse salt; and a dash black pepper

If you liked, you can also add a handful of spinach or fresh herbs.

Toss ingredients and process in batches in a blender until smooth. If too thick, add tomato juice or water, a little bit at a time. Taste and add additional hot sauce or seasoning if desired.

Pour into large bowl, cover, and refrigerate until chilled. Serve as-is, topped with fresh chopped herbs, homemade croutons, and/or with chilled, steamed shrimp. Makes 4-6 servings.

Vendors This Week:

Brentwood Farm

Build Your Food

The Chilly Mermaid

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Edmonds Farm

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love

Grace and Gratitude

The Green Cat

Juice Bar & Market

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Lavender House

Mattawoman  Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pendulum Fine Meats

Pennacook Peppers

Rockefeller’s Restaurant

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

 

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

 

 

The Market is located at 19th Street & Cypress Avenue

 

Parking is generously donated by these local businesses and city parking lots: the grass lot behind Wave Riding Vehicles along 19th Street; the Runnymede parking lots along Cypress Avenue at 20th and 21st Streets; and the Virginia Beach Convention Center lot at 19th Street and Parks Avenue. On-street parking is now available along 18th Street west of Cypress Avenue. 

 

Motorists who park in other lots or who block driveways do so risking tickets and towing, including the Wareing’s Gym and Mary’s parking lots on Cypress Avenue at 18th and 17th Streets. 

 

Vendor-only parking has generously been donated by the Shoreham Condominiums next door to the market.

 

– – – – –

 

The Old Beach Farmers Market board consists of: Duff Kliewer, Patrick Evans-Hylton, Laura Wood Habr, Jo Ann Hofheimer, Jeremy Maloney, Cappy Sinclair Denny Wance, Gerrie West, and Ann Wright. Ann, Jo Ann and Patrick edit the newsletter. Contents of the newsletter, including recipes, are archived on the OBFM website. 

 

– – – – –

 

Old Beach Farmers Market began as an all-volunteer venture. Though we now have a part-time market coordinator, volunteers remain the heart of our operation.

We always looking for friends to help out; please contact us if you’d like to lend your time and talents to the Old Beach Farmers Market.

 

 

 

Vegan. Gluten-Free Delicious

Friday, Jul. 29th 2016

 

A few years ago, when Cathy Klein wanted to make a birthday cake that was gluten-free and vegan, she took up the challenge and produced what has morphed into her popular carrot-raisin muffins. In the process, Beach Biscotti was born. This week she’ll also have blueberry, morning glory, and chocolate zucchini muffins. Be assured, she uses no peanuts or peanut butter and no animal products. Her biscotti is gluten-free and vegan. All ingredients are clearly marked, making it easy to choose safely. And there’s more! Paleo Bars, Protein Balls, Power Bars, and Black bean brownies. You don’t have to have allergies to appreciate these delicious baked delights.

Tomatoes are in.  Check with our farmers to pick your favorites. Look for red, yellow, orange, striped, green…small, medium, whoppers…pear, cherry, grape. Sweet times.

The big news from Mattawoman Creek Farms this week is Charentais melons, a French variety with very fragrant, super sweet, dense and deep orange flesh. Have you tried their Indian and American slicing cucumbers? The brownish Indian variety “is used in a lot of cooking,” Rick Felker says, “because it takes on other flavors well.” Another unusual selection is Purplette onions, a small red-skinned onion. Leave it to Mattawoman to have unusual varieties, all grown in their certified organic fields.

Don’t forget to get a bouquet of summer blossoms from Zinnia Girls, fresh from the farm. They will be glad to put together a special mix for you. Just-picked flowers last longer!

In a pinch? Virginia Beach History Museums want to show you how clay pots were used as food storage in Colonial times. Mold a ball of clay and make your own pinch pot to take home.

Stay cool, friends. See you Saturday.

RECIPE

COOL AS A CUCUMBER SALAD

 One of my favorite summertime vegetables (ok, technically it is fruit) is the cucumber. They don’t say “cool as a cucumber” for nothing; these garden delights are refreshing as the thermometer rises.

This salad is a quick-and-easy fix for light suppers; prepare it as a start to a meal, or serve a larger portion with steamed and chilled shrimp atop.

In a medium saucepan over medium heat, add 1 cup white vinegar, 3/4 cup water, 3/4 cup sugar, a dash of salt, a dash of freshly ground black pepper, a dash of cayenne pepper and a dash of dried dill. Stir and heat until sugar is dissolved, about 5-7 minutes.

In a medium bowl, add three large cucumbers which have been peeled and thinly sliced, and one small white (preferably sweet, like Vidalia) onion that is thinly sliced in rings. Pour hot vinegar mixture over cucumbers and onions and allow to cool. Refrigerate to chill, about an hour and spoon onto plate to serve. Garnish with chopped flat leaf parsley.

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Brownies, Cookies &S’more

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

Meet Yer Meat, Honey

Thursday, Jul. 21st 2016

Pendulum Fine Meats is an old-fashioned butcher shop in Ghent that sources directly from small farms.  Like the best of the breed, they do all the preparation, cutting and curing in-house. Owner Dylan Wakefield brings chicken from the only certified organic chicken farm in Virginia. Pork and lamb are raised and pastured at family farms. Pendulum’s sophisticated sausages have found an enthusiastic following. This week they will have Chorizo, Garlic Thyme, Italian, Breakfast links, and other flavors. All meat is frozen to protect its quality, but if you want unfrozen meat, you can order ahead for pre-paid pickup on Saturday:  757-962-6990 or email info@pendulummeats.com.

Pendulum also offers honey from their hives in Norfolk, which is blended with honey from hives in the Dismal Swamp.  The nectar sources are mixed wildflowers. The health benefits of pure raw honey as an anti-allergen, antioxidant and delicious sweetener are widely touted.  And it tastes good, too.

Look for a wide selection of July’s fresh vegetables and fruits from our SIX farmers this week:  Bergey’s Blossoms, Build Your Food, Cromwell’s Produce, Grace and Gratitude, Mattawoman Creek Farms, and New Earth Farm.

Virginia Beach History Museums will be demonstrating how to make and use a drop spindle. Bring the kids.

RECIPE

PINEAPPLE CHUTNEY

 I love my Pineapple Chutney recipe: it is quick and easy to prepare, and is a delicious and versatile topping for many dishes, perhaps some grilled chicken, pork or lamb from our friends at Pendulum Fine Meats.

 Melt 1 tablespoon butter in a skillet over medium-high heat. Add 1/2 medium sweet onion, such as Vidalia, that has been finely chopped and one seeded and finely chopped small jalapeno and cook, stirring occasionally until the onion becomes translucent, 3 to 4 minutes.

Add 2 cups finely chopped fresh pineapple, 1 tablespoon light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon finely grated gingerroot, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper and 1/8 teaspoon red pepper flakes and stir to incorporate.

Reduce the heat to low and simmer until mixture thickens, 10 to 15 minutes. Remove from the heat and allow to cool before stirring in 1 teaspoon finely chopped fresh cilantro just before serving.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Bergey’s Blossoms

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Orchid Station

Pelon’s Baja Grill

Pendulum Fine Meats

Rockafeller’s Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency

Rising to the Occasion

Thursday, Jul. 14th 2016

Since 2009, Whole-ly Rollers Bakery has been selling their signature yeast rolls to great acclaim. Packages with three cinnamon buns go quickly every Saturday at Old Beach. (Folks appreciate that icing is optional, supplied in a separate cup with a spreader for you to apply to your taste.) The distinctive taste and texture of old-fashioned, homemade yeast rolls satisfies in every way. And a bonus this Saturday: “Knucklebuck” cookies, made of oatmeal, chocolate chips, and walnuts. Twin sisters Brenda Harford and Linda Thompson, Great Bridge natives, opened their new store in Chesapeake in May, with expanded selections. Order ahead, if you want, at wholelyrollers@gmail.com. These are the breads of our grandmothers.

Buy Fresh Buy Local Hampton Roads is on hand with free food guides to help connect you to a broad list of direct-to-you farms, watermen, specialty producers and restaurants in our area. Want to pick blueberries or peaches? Find honey? Share a cow? This is your source.

Hilltop Family YMCA and Virginia Beach SPCA are on hand. It’s Adoption Day, and they will have four dogs for you to befriend.

We will be overflowing 19th Street. Come share the full selections of July.

RECIPE

BLUEBERRY SALSA

Looking for a great summer topping for grilled fish, crab cakes or oysters on the half shell? One of my favorite ways to enjoy fresh blueberries to in savory dishes.

My Blueberry Salsa has a little bit of sweet and a little bit of heat and is great spooned on top of grilled chicken or fish, crab cakes, topping oysters on the half shell, or enjoyed being scooped up from a bowl onto fresh, crunchy tortilla chips.

In a large bowl, add 2 cups chopped fresh blueberries, 1 cup whole fresh blueberries, 1/2 bunch of cilantro – leaves coarsely chopped, 1 small jalapeno – seeded and finely chopped, 1/2 small red onion – chopped, 1/2 small red bell pepper – chopped, juice of one freshly squeezed lime and 1 teaspoon freshly ground black pepper. Toss to incorporate, sprinkle 2 teaspoons sea salt on top and serve immediately.

Store any leftovers covered in the refrigerator for a day. Yields 3-1/2 cups.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Build Your Food

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Edmonds Farm

Fruitive

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee

Two Fish Seafood Company

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | InstagramFlickr | Email 


Executive Editor
Virginia Wine Lover Magazine
Senior Editor, Food & Wine | Coastal Virginia Magazine

Food & Wine Editor | Lynchburg Living Magazine
Culinary Advisor/Blogger | Commonwealth of Virginia

Dining Columnist | The Virginian-Pilot Newspaper

Culinary Advisor | Norfolk FestEvents

Resident Foodie | WHRO Public Broadcasting
Culinary Travel Guide | Taste Tidewater Tours

Food & Wine Educator | Chefs Table, Bottles and Bites at Taste

Sensible Seafood Coordinator | SSP at Virginia Aquarium 

Tuesday Taste Presenter | The Hampton Roads Show on WAVY TV 10

Culinary Contributor | hrScene blog from WAVY TV 10

Instructor | Food Writing Classes at The Muse Writers Center

 

Author | Dishing Up Virginia | Popcorn | Nuts

Smithfield: Ham Capital | The Suffolk Peanut Fest

 

Media Awards Judge | The James Beard Foundation

 

Member | James Beard Foundation | American Culinary Federation |

Southern Foodways Alliance International Association of Culinary Professionals

Commonwealth of Virginia LGBT Tourism Task Force | The Daily Meal Council of Culinary Advisors

 

Founder | The Mid-Atlantic Food Writers Symposium | Virginia Food & Wine Festival | Norfolk Culinary Arts District | Coastal Virginia James Beard Dinner 

 

Proud to be represented by The Culinary Entertainment Agency