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

A Touch of Provence

Tuesday, Jul. 12th 2016

Bonjour, mes amies. Old Beach is enjoying the bonus of lavender this week.

Lavender fields at Brentwood Farm in Suffolk provide the essence of special body products made by owner Kate Callahan. Her all-natural formulations are simple and soothing, and all from the lavender she grows on site. She brings body butter, bath salts, scrubs, toners and fresheners, cold cream, and eye cream. Samples let you try before buying. Stop by and see how you can bring the scents of Provence home. They also raise sheep, and should have fresh lamb for sale later in July.

To continue the theme, Lavender House offers herb blends and recipes, along with herbal jellies, vinegars, and chutneys. How Provencal, you say! Billi Parus has been growing herbs for decades and is happy to share her secrets with you. Ask about basil mayo:  it’s a summer staple.

And to add to your culinary awareness, Virginia Beach History Museums will have different examples of herbs and how they were used in Colonial times.

Bon appetit!

RECIPES

MMM-IGNONETTE

 Mignonette is a simple vinegar-based sauce that is perfect to drizzle on top of oysters on the half-shell. The acid in the sauce is a simple and delicious way to make the bivalves pop.

Start by adding a half-cup of vinegar, perhaps one from our vendor, Lavender House in a medium bowl, and to that add 1 tablespoons of very finely chopped shallots, 1 tablespoon chopped green onion (green part only), 2 teaspoons lemon zest and 1 teaspoon freshly ground black pepper. Stir and spoon over a dozen raw (Virginia, of course) oysters.

Recipe for a Sweet Holiday

Wednesday, Jun. 29th 2016

Just as summer heats up, gelato arrives! The Chilly Mermaid joins us this week and every week, bringing fresh gelato via special food truck to the market. Owner Karen Scott uses organic milk and cream mixed in small batches in Italian gelato equipment. Her specialty is gelato sandwiches, made with pizzelle, Italian waffle cookies she creates, fills and freezes. She’ll also have gelato popsicles, lemon sorbet, and four flavors of gelato this week: vanilla, chocolate, coffee, and coconut.  Cool off and get some for a special dessert.

Vy’s Pies is our featured vendor this Saturday, Virginian Pilot winner of the Best Apple Pie of 2015.  Other dessert favorites are Coconut Custard, Cherry, and Key Lime. Kids love the S’more Pie. Order in advance from pie-maker Daryl Thomas at contact@vyspies.com. He frequently sells out.

Same for The Bakery at Riverside Farm, so let Louise Orlando know your wishes. Advance orders are taken at thebakeryatriversidefarm@gmail.com. Sharing space as a guest is her son, Graham Barbour, the creator of Seaside Sorbet, made from fresh Eastern Shore fruit in season. What’s coming this week? Peach, blackberry and strawberry flavors, plus cantaloupe from Cromwell’s Farm.  It’s just luscious fruit, a little sugar, and lemon or lime juice. A sweet dairy-free treat.

And more! Returning part-timers Sandi’s Sandies, Beach Biscotti, and Brownies, Cookies & S’more are back with holiday offerings so you can declare your independence from baking this weekend.

The market is revving up this Saturday. Eggleston Services is having a car raffle to benefit a new program, Warrior Bridge, which helps veterans with disabilities find employment. The spiffy blue, custom rebuilt 1975 Corvette will be parked at Old Beach for you check out. With tickets at only $25 each, this is a fine way to support a worthy and essential community non-profit. Come see this vintage car and be inspired.

Let the good times roll.

RECIPE

BOURBON & BROWN SUGAR PEACH SALSA

Grab some gelato or sorbet at OBFM this weekend and top it with this sweet salsa made from fresh peaches then spiked with bourbon and brown sugar.

Cut 5-6 medium peaches in half, remove the pit, dice, and place in a medium mixing bowl. Add 1 cup bourbon and 1 cup brown sugar, toss to coat, and let sit for at least 30 minutes for flavors to meld.

My salsa is also awesome on slices of cakes or biscuits split open.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

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

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

Roost Flowers

Sandi’s Sandies

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

Woo Hoo Three New Vendors

Friday, Jun. 24th 2016
Saturday, June 25, 2016      –      8 a.m. – Noon  

This week we are adding more seafood, more pastured meats, and more plants to the already outstanding array of food selections.

Two Fish Seafood Company comes from Edenton each week with three or four kinds of local, sustainable, fresh fish, whatever is closest and best. Nino and Brittany Buzzetta grew up around the water. “We fished our entire lives,” Nino says, “and we wanted to bring what we love to the market.” The selection will change each week. Look for filets, steaks, and whole fish (already gutted, headed, and scaled). They also bring Lump and Jumbo Lump crabmeat. Side dishes like strawberry salsa and bleu cheese cole slaw will vary with the season, along with cut herbs fresh from the farm.

Udder Chaos Farms in Suffolk raises their Angus beef and heritage chickens from birth to processing. Farmer Leslie John Christmas says, “We know what the mother and father eat before the calf is born.” All poultry is processed on the farm and vacuum sealed. They also have free-range, non-GMO eggs.

And Virginia Beach’s Brad Wynne of Veg Out Gardens joins us with his home-grown vegetable and herb plants using only organic products. Each plant comes in a cow pot made from dehydrated cow manure, ready to sink into the ground. Organic, biodegradable, no waste-and built-in fertilizer. Pretty neat, right? He’ll also have organic fertilizer and pesticides, along with Southern Exposure seeds. Plants this Saturday include eggplant, okra, and both hot and sweet peppers.

Stop by It Started with a Fig and Lori Golding Zontini will give you a taste of some of her 15 unusual jams, some sweet and some savory, each created and canned by Lori. A huge fig tree in their yard inspired this year-old business. The latest flavor is “Peaches Y’all.” She’s a new member of Virginia’s Finest. Come taste why.

Virginia Beach History Museums are back (in costume) to help you and your kids make folk art dolls. it’s a great lead-in to Independence Day activities.

See you Saturday.

RECIPE

JUST PEACHY STUFFED FRENCH TOAST

Who doesn’t love brunch, a culinary celebration that showcases the best of breakfast and lunch, all on the same table. A hallmark of this meal is french toast, and while the classic offering is awesome, my Just Peachy French Toast is absolutely fabulous.

Soften an 8-ounce block of cream cheese and place in a medium bowl. Add 4 generous tablespoons of peach jam/preserves, such as Peaches Y’all from It Started With A Fig. Cut a small-to-medium sized peach in half, remove the pit, and dice; add the diced peach to the cream cheese/jam mixture and stir to completely incorporate.

Lay four slices of bread on a cutting board and evenly spread the mixture on each; top with another slice of bread. In another medium bowl, crack 3 whole eggs and add 2-3 tablespoons whole milk, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon orange liqueur like Gran Marnier ad a dash of kosher salt. Whisk and set aside.

Heat a tablespoon of butter in a skillet until hot and melted. Dip each “sandwich” in the egg mixture, turn, and dip again. Add to the sandwich to the skillet and cook until golden, about 2-3 minutes, flip, and cook other side until golden, an additional 2-3 minutes. Repeat with additional sandwiches.

Sprinkle tops of sandwiches with powdered sugar and serve. Makes 4 stuffed french toasts.

 

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

Hot Time at Old Beach

Thursday, Jun. 16th 2016
Saturday, June 18, 2016      –      8 a.m. – Noon  

Speedy’s Hot Sauce is front and center this week. Owner and creator Jimmy Miller is an avid cyclist and outdoor enthusiast. His sauces are nuanced and layered, designed to enhance but not overpower. The famous #44 is a surprising combination that includes carrots, peaches, lime juice, peppers, vinegar and spices. Nothing artificial, no additives, gluten-free. This sauce is fun to use, locally-made by a home-town boy. Come try some.

Sandi’s Sandies is back, along with Bergey’s Blossoms. Check out our long list of regular local food folks. Each week is a little different, with always a lot to peruse.

On a handful of Saturdays, the city needs the street to be open. This week Virginia Beach graduations occur at the Convention Center. Please plan accordingly. Although 19th Street won’t be closed for us, the grassy lot and the lots along Cypress Avenue are available for parking as usual.

See you Saturday.

RECIPE

CUCUMBER-ONION-FETA SALAD

 Cucumbers are fresh in market now, and they make a great ingredient in a simple salad that is a cooling and refreshing addition to the summer table. Here’s how to make it:

Very thinly slice 3 medium cucumbers – with peel – and also very thinly slice 1 white onion; a sweet onion like Vidalia would be great and layer in a shallow glass dish.

In a medium non-reactive bowl, whisk together 1/2 cup white vinegar, 1/2 cup water, 1/3 cup sugar, and a dash each of kosher salt and freshly ground black pepper; pour over cucumbers and onion.

Cover the dish and refrigerate at least an hour. Just before serving toss in cubed feta cheese and finely chopped parsley. Makes about 6 servings.

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

Can You Beet It

Wednesday, Jun. 8th 2016
Saturday, June 11, 2016      –      8 a.m. – Noon  

CAN YOU BEET IT?

Cromwell Farm has Technicolor beets this week! Choose fresh-dug red, white, or golden beets, with the bonus of bright leafy beet greens, a two-for-one vegetable. Beet greens are easy to sauté and pack a wallop of nutritional punch with high iron, magnesium, and calcium, along with all the other vitamin-rich benefits of leafy greens. If you haven’t tried them, June is the perfect time.

Cromwell will also showcase lettuce, kale, and assorted summer squashes. Last call for May peas and white sweet potatoes!

Virginia Beach History Museums offers a special activity for the kids this Saturday: make-and-take Colonial fans. Have fun while learning about the time before Air Conditioning.

And if you are thinking about a new pet, K-9 New Life Rescue is bringing adoptable dogs.

And the beet goes on at Old Beach.

NOTE NEW MARKET TIME:  8:00 to noon

RECIPE

BUTTERED BEETS

 What makes beets even better? Butter! And a few other complimentary flavors, like orange and thyme. Enjoy these ethereal earthy eats in my recipe here:

 

Preheat the oven to 375F. Trim and peel 1-2 pounds of small, whole beets and place on a tinfoil-lined baking sheet and toss with olive oil to coat. Cut an orange into thin slices and place on top of beets. Cover the beets with another sheet of tinfoil and crimp the edges of both pieces to seal.

 

Roast the beets for 25 minutes then check for doneness by inserting the tip of a knife into a beet; it should easily slip in. Roast longer if needed, checking for doneness every 10 minutes.

Remove the beets from the oven and transfer to a serving platter; dot with butter and add the zest of one orange and sprigs of fresh thyme. Sprinkle on sea salt and freshly ground black pepper.

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

 

 

 

 

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Soft Shells And Blue Crabs And Oysters – Oh My!

Friday, Jun. 3rd 2016

Jubilee Seafood, our featured vendor this week, wants you to know all about their crabs, direct from the waterman to Old Beach. Here’s the demonstration timing:

9:30  – How and where we catch our blue crabs

10:00 – How blue crabs molt to become softshells and how to clean them

10:30 – Hot to cook pick hardshells

Jubilee also brings just-pulled East Coast shrimp and Littleneck clams, and this week they add seaside oysters direct from the briny Eastern Shore, with an intro special: pre-order 50 oysters before Thursday and pay $30, a $5 discount. Order from their website:  www.JubileeSeafoodCompany.com

And to round out your knowledge of local seafood, Lynnhaven River Now will join us to answer questions about how oysters filter the water and other clean water news. Tis the season for seafood, and we’re here to provide.

Edwards Bison Farm is going on a break for the rest of June, so now is the time to stock up on their bison and pork selections. If you haven’t tried bison yet, it is a mild-tasting, super-healthy addition to your menu options. Full Quiver and Pendulum Fine Meats offer delicious, small-farm options, too.

Surf and turf this week. Come on down.

OBFM NEW TIME:  8 a.m. to noon

RECIPE

SOUTHERN TWIST TARTAR SAUCE

 A great way to enjoy soft shell crabs is with my Southern Twist Tartar Sauce, a sweet/heat, crunchy/cream topping for crabs ala carte or sandwiched between slices of soft, white bread.

In a large mixing bowl, add 1⁄2 cup mayonnaise; 1-1⁄2 teaspoons bread and butter pickles, finely chopped; 1-1⁄2 teaspoons minced sweet onion, such as Vidalia; 1-1⁄2 teaspoons fresh lemon juice; and 1⁄8 teaspoon salt and mix well. Add garlic powder,freshly ground black pepper and red pepper flakes to taste and mix well. Cover and refrigerate at least 3 hours. Yields approximately 1/2 cup

VENDORS

The Bakery at Riverside Farm

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Edmonds Farm

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

Rockafeller’s Restaurant

Roost Flowers

Speedy’s Hot Sauce

Terrapin Restaurant

Three Ships Coffee – offsite

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

Six Secrets of Local Food, Redux

Thursday, May. 19th 2016
  1. Taste – Food close to the source just tastes better. Every time.
  2. Seasons –  Think May asparagus and August tomatoes. Hold the thought and apply to the best of what you eat, every season.
  3. Security – Know who produces your food, how it is raised, and feel safer.
  4. Freshness– Local food lasts longer, looks more enticing, and inspires simpler cooking.
  5. Community–Connecting farm to family to neighborhood builds strong bonds.
  6. Tradition – Supporting heritage foods sustains who we are and where we live.

Every time you buy food at Old Beach Farmers Market, you are supporting the local folks who share these secrets.  To find more sources, get a just-released Food Guide from Buy Fresh Buy Local Hampton Roads, widely available at local farms, markets, restaurants, and supportive offices.

Pendulum Fine Meats is now offering Old Beach as a CSA pickup location for their CSA subscribers! See their website for several options. Each box includes meats, recipes, and local/artisanal products. http://www.pendulummeats.com/products/primalnewsletter/

Mattawoman Creek Farms has just-dug carrots and first-of-Spring bok choy this week. As always, they only sell what they grow at their 44-acre, certified organic farm on the Eastern Shore.

We hope to see you Saturday, friends. Come get your local mojo.

RECIPE

BRAISED BOK CHOY

 A delicious way to enjoy bok choy is to braise the delightful Asian leafy vegetable until just-tender.

Take 6 heads of bok choy, trim and cut in half lengthwise. In a small mixing bowl whisk1/4 cup vegetable or chicken stock, 3 tablespoons soy sauce and a dash of crushed red pepper flakes.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and add the bok choy, cut sides down. As they turn brown, about 1-2 minutes, turn and add stock/soy sauce mixture and reduce the heat to medium. Cook an additional 4-6 minutes or until tender.

With a slotted spoon, remove bok choy to a serving platter and heat remaining liquid on high to a boil, then turn heat down to medium and reduce by half, about 1-2 minutes. Spoon over bok choy and serve.

Makes 4-6 servings.

By Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

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

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

Rockafeller’s Restaurant

Speedy’s Hot Sauce

Terrapin Restaurant

Whole-ly Rollers

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

Eggs-Essential Market

Thursday, May. 12th 2016

Full Quiver Farm has an abundance of their luscious brown eggs this week. These eggs check all the boxes for healthy eating. Their chickens are totally pasture-raised and non-GMO. Full Quiver offers “Buy 2, get 1 free” for patrons. Think of the goodness that goes into hens raised with plenty of grass, sunshine, and attention. If you haven’t tried local eggs, this is a good way to start.

And they will have lots of chicken available the rest of the summer, too.

Hunt Club Farm is bringing a few barnyard animals this Saturday in anticipation of their Summer Day Camps. Kids learn about life on a farm by helping to feed, clean, groom, and care for horses, goats, sheep, llamas, rabbits and chickens. They also help grow vegetables, herbs and flowers. The idea is to encourage a friendly environment in which children learn responsibility and initiate leadership skills that will make a memorable impact on their lives. Come for the petting and find out more.

Weekly markets every Saturday all summer have begun! Here’s your steady chance to connect with your favorite local food purveyors. We hope you’ll make it part of your routine. Come see us.

PARK IT!

When the weather warms up we usually get more customers and therefore parking dilemmas with our neighbors.

We also have new businesses on 19th Street that also share parking with us in the grass lot. We want to be good neighbors, so please be aware where you park.

We encourage bike riding and parking on 20th Street in the Runnymede parking lots when possible.

 RECIPE

FARMERS MARKET OMELET

Use some farm fresh eggs, veggies and herbs to craft a delicious omelet perfect for breakfast or brunch when served with some breakfast potatoes and toasted whole grain bread. Or serve it for lunch or dinner along side a small green salad and sliced, toasted French bread.

Start by cracking two eggs in a medium mixing bowl and whisking until they reach a buttery yellow hue then set aside

Place a medium-sized saute pan over medium heat and add 2 tablespoons butter, allowing to melt; swirl to coat pan.

Add 2 tablespoons milk, along with a dash of Kosher salt and freshly ground white pepper to the eggs and whisk vigorously. Pour eggs into saute pan and let sit for a minute until eggs begin to set.

Gently push the edge of the eggs towards the pan center with a spatula, turning the pan to allow the liquid eggs to fill in the space; continue until eggs are set and there is no liquid.

Carefully loosen eggs with spatula and flip; cook for a 5-10 seconds, and add chopped veggies and herbs (along with shredded cheese, if you please) down the center of the eggs in a straight line. Lift one side of the eggs with the spatula and fold over. Fold over the other side and gently slide onto plate.

Top with fresh pico de gallo and serve.

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

The Bakery at Riverside Farm

Brentwood Farm

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Fresh Batch Jams

Fudge Grudge

Full Quiver Farm

Give. Treat. Love

Grace and Gratitude

The Green Cat Cafe

Hashi Food Truck

It Started With A Fig

Mattawoman Creek Farms

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacock Peppers

Roost Flowers

Terrapin Restaurant

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

Mother’s Day And More at OBFM

Thursday, May. 5th 2016

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

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

Your Happy Place

Thursday, Apr. 14th 2016
Saturday, April 16, 2016      –      9 a.m. – Noon  

YOUR HAPPY PLACE

Old Beach Farmers Market is working to banish disappointment.

Now you can finish reading the paper or gallop an extra 15 minutes on the treadmill without worrying that your favorite vendors will run out of eggs, bedding plants or freshly baked bread.  Our vendors want to accommodate your needs, desires and Saturday morning schedules. Contact info is listed below by the names of those scheduled to come.

We are celebrating gardens this week. Our featured vendor is Grace and Gratitude whose inspiring display welcomes shoppers at our 19th Street entrance. Carolyn and Kayleigh Felderman are the mother/daughter team growing culinary and apothecary herbs, succulents, microgreens and seasonal vegetables. This week they are bringing a large selection of heirloom tomato plants.

Get your garden going with the help of Veg Out Gardens. Brad Wynne provides raised beds, soil and plants plus consultations and even maintenance for vegetable gardens at your home. All you have to do is eat.

Buy a ticket for the Virginia Beach Garden Tour and save $10. The tour is Wednesday, April 27, 10 am to 5:30 pm.  Tour includes five beautiful homes and six gardens.

RECIPE

DELISH DIJON-HERB VINAIGRETTE

Craft a creative spring salad for a light lunch or supper starter this week with fabulous produce from Old Beach. And top that salad with my Delish Dijon-Herb Vinaigrette, made with fresh herbs from Grace and Gratitude.

In a mason jar, add 3/4 cup extra virgin olive oil, 1/4 cup champagne vinegar, 1 tablespoon Dijon mustard, and a generous pinch of coarse salt and freshly ground white pepper. Cover and shake vigorously. Add 1-2 tablespoons of freshly chopped herbs, stir to incorporate, and serve immediately.

Makes 1 cup

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia    

The Dog Days of March

Friday, Mar. 18th 2016
Saturday, March 19, 2016      –      9 a.m. – Noon  

THE DOG DAYS OF MARCH

In addition to our stellar food vendors, this week we celebrate our K-9 pets in several ways. If you have a dog, we bet you know about our long-time vendor, Give. Treat. Love. They pioneered healthy organic treats that are plant-based and free of preservatives and chemicals. They also are keen on helping dogs in need, so they donate treats to local rescues and shelters in our community.

This Saturday, K-9 New Life Rescue will have adoptable dogs. Folks from Lynnhaven River Now will bring supplies for their Scoop-the-Poop program. There’s Croc’s ever-popular Yappy Hour featuring great food and drinks. And stop by the Information tent for the Doggie Gift Basket Raffle!

Hit the paws-button. Come for a doggone festive time at Old Beach. Then head home with treats for yourself from our A-list producers. Unleash the power of local foods for you and your dog.

 RECIPE

SALTY CHIHUAHUA

 Since it’s the Dog Days of March at the OBFM, here is a quick cocktail that is refreshing and bracing and crafted in honor of my chowhound, Little Miss Pico, an adorable nine pound Chihuahua.

Rim a glass with a lime wedge and dip in a plate filled with sea salt to coat. Add 1 jigger of tequila, four ounces of lemonade and a splash of lemon-lime soda. Stir with a long twig of fresh rosemary and fill with ice. Squeeze the lime and drop it in, and add the rosemary as garnish.

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

Vendors 

This Week:

Artisan’s

Bakery & Cafe

The Bakery at

Riverside Farm

Beach Biscotti

Brentwood Farms

Brownies, Cookies and S’more

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Edmonds Farm

Fudge Grudge

Full Quiver Farm

Give. Treat. Love

Grace and Gratitude

The Green Cat

Hashi Food Truck

It Started With A Fig

Mattawoman Creek Farms

My Vegan Sweet Tooth

Pelones Baja Grill

Speedy’s Hot Sauce

Vy’s Pies

Zinnia Girls

 

It’s February: What’s Available?

Friday, Feb. 19th 2016

Saturday, February 20, 2016      –      9 a.m. – Noon  

IT’S FEBRUARY: WHAT’S AVAILABLE?

 Brrr. Come heat up your eating options with new items from our creative culinary conjurers this week.

How about Vegan “Chicken” Pot Pies? My Vegan Sweet Tooth will also have their signature cinnamon rolls and gluten-free cookies and muffins.

The Green Cat is offering hot apple cider and “No Chicken Salad,” cold-pressed juices, and a new layered parfait of Cashew Cream and Chia seed jam.

Build Your Food brings a range of products this week: chicken and duck (!) eggs, daikon radishes, kombucha, mixed spring lettuces, freshly made organic skin products, and organic seeds.

Mattawoman Creek Farm has a winter vegetable bonanza: kale, spinach, arugula, tatsoi, radishes, turnips, kohlrabi, greens, sweet potatoes, bunching onions, and lots more.

LOCAL is the theme for the 36th Annual Flower Sale by the Junior Virginia Beach Garden Club:  shop local, support local with flowers from local nurseries and vendors. All of the proceeds (100%) go to local projects, including the Brock Environmental Center, Buff’s Garden, and Seatack’s Achievable Dream Academy Garden. Members will be with us this week for pre-orders, with a selection of almost 100 types of plants. The sale is Wednesday, April 20, at Galilee Church, from 10 to 3.

Bundle up and come on down.

Vendors

Artisan’s Bakery & Cafe
The Bakery at Riverside Farm
Beach Biscotti
Brentwood Farm
Build Your Food
The Creative Wedge
Croc’s 19th Street Bistro
Fresh Batch Jams
Fudge Grudge
Full Quiver Farm
Give. Treat. Love
The Green Cat Cafe
It Started With A Fig
Mattawoman Creek Farms
My Vegan Sweet Tooth

RECIPE

DEVILED EGGS ALA JEFFERSON

 This information and recipe is from my book, Dishing Up Virginia. Make these deviled eggs with chicken or duck eggs from Build Your Food:

 According to The American Heritage Cookbook, this was a favorite dish of Thomas Jefferson’s. Stuffed hard-boiled eggs had long been a favorite dish in Europe and America; the filling, or farce, incorporated a number of ingredients. The term “deviled” became synonymous with the dish in the late eighteenth century when the phrase came into use to describe highly seasoned foods.

Jefferson may have served these to guests as a type of hors d’oeuvres, much as deviled eggs are served today.

If anchovies and capers aren’t to your taste, you can substitute 1 tablespoon or so of any of the following: sweet pickle relish, chopped green olives, minced onion, or finely chopped fresh herbs like parsley. You can also add a dash of hot sauce, cayenne pepper, or other spices and seasonings.

INGREDIENTS

6eggs

5 anchovy fillets

1-1/2 tablespoons mayonnaise

1 tablespoon capers, drained and chopped

1 tablespoon Dijon mustard

1/8 tablespoon freshly ground black pepper

1/2 teaspoon chive, finely chopped

1/4 teaspoon paprika

METHOD

Place the eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil over high heat; as soon as the water boils, reduce the heat to low and simmer for 15 minutes. Drain the water from the saucepan and refill it with cold water; allow the eggs to sit until cool, about 10 minutes.

 Carefully peel the eggs and cut each one in half. Scoop the yolks into a medium bowl. Set aside the whites.

 Finely chop 3 of the anchovy fillets, then mash into a paste using a fork. Add the anchovy paste to the bowl with the yolks, then add the mayonnaise, capers, mustard, and black pepper. Mix well.

 Evenly spoon the filling into the reserved egg white halves or use a pastry bag to pipe it in. Slice the 2 remaining anchovy fillets down the center vertically, then cut the halves into thirds horizontally. Lay a strip across each egg, and sprinkle with the chopped chive and paprika. Refrigerate, covered, for at least an hour or until ready to serve.

Yields 12 servings

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia

Turn Up the Heat

Thursday, Jan. 14th 2016

The salsas and jellies of Pennacook Peppers have that certain je ne sais pas that set them apart from similar products. Maybe it’s the local touch. Maybe it’s the complex pepper powder they create that gives a depth of flavor to all their products. Winter is the perfect time to choose your level of heat and kick up your flavor satisfaction. They are generous with recipe ideas, too.

How about peppers with cheese from The Creative Wedge? Sloan and Barbara have their own blended spreads, including these three this week:  Smoked Gouda, Pimento, and Beach Bum Bacon Beer Cheese. Look for regional sheep cheeses from Shepherd’s Manor Creamery in Maryland and cow’s milk cheeses from Virginia’s Mountain View Creamery near Lexington.

Mattawoman Creek is producing vegetables all winter, with a year-round plan using high tunnels and farming savvy. From the tunnels, discover delicate lettuces, arugula, and tatsoi. From the field, find spinach, Savoy and Napa cabbages, beets, turnips, collards (even sweeter after a frost), and kale. Kohlrabi plus full size and baby sweet potatoes, too. Have you tried the baby sweets? They roast to perfection in 20 minutes and even taste good cold.

Warm up with us. Your taste buds will thank you.

RECIPE

ABSOLUTAMENTE FABULOSO MEXICAN PIZZA

We love salsa, and the offerings from Pennacook Peppers are always delicious as a dip for chips, topping for tacos, and many, many things in between.

For your Super Bowl party, try my Absolutamente Fabuloso Mexican Pizza: toast two tortillas under the broiler of your stove.  On one, spread refried beans and browned, ground beef and place the other on top, then spread on salsa, add chopped bell pepper, diced tomatoes and diced white onion, sliced pickled jalapenos and sliced black olives, and shredded Monterrey Jack cheese. Place back under the broiler for just a few moments until cheese melts. Slice into quarters and serve.

Yields 1 serving

From Chef Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

Brentwood Farms

Build Your Own Food

The Creative Wedge

Croc’s 19th Street Bistro

Fresh Batch Jams

Full Quiver Farm

Give.Treat.Love.

Hashi Food Truck

It Started With a Fig

Mattawoman Creek Farms

My Vegan Sweet Tooth

Pelon’s

Pennacook Peppers

Vy’s Pies

Wholey Rollers

PATRICK EVANS-HYLTON

Website | Facebook | Twitter | Instagram | Flickr | 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

 

‘Twas the Saturday Before Christmas…

Monday, Dec. 21st 2015

And folks all around

Knew Old Beach FM

Was the hot place in town.

 

For what’s better than local

To give and receive?

Our food-savvy vendors

Your tasks will relieve.

Almost three dozen home-grown farmers, bakers, and small batch food artisans are bringing their best wares this Saturday. Part-time purveyors and regulars are ready to greet you with the best of the season.

We are especially happy to welcome back North Carolina’s Weeping Radish Farm Brewery, whose signature sausages set a high bar for craftsmanship. They will have several varieties of brats and andouille, Brazilian linguica, kielbasa, and sweet potato liverwurst. It’s so good to have them back.

Mattawoman Creek Farm is bringing a whopping 20 kinds of produce, including that bright green stunner, Romanesco cauliflower, as well as several kinds of kale and lettuce, and field-fresh spinach.

With deep regret, this will be the last market for Shady Goat Farm. Shannon Rice’s family is moving. Time to load up on her creamy chevres in a panoply of flavors, along with lots of rich truffles. Good to eat now, take to others, and also to freeze.

A number of our vendors are taking pre-orders, including Full Quiver Farm, Vy’s Pies, Edmond’s Bison Farm, Rockafeller’s, and more. Check their websites and order ahead for pickup on Saturday at the market. It’s good to know that what you want and need will be waiting for you.

Our top priority at Old Beach Farmers Market is to keep our customers happy. Your responses help us make improvements to better serve you. Please click this link https://www.surveymonkey.com/r/DQFKW5F to fill out a brief questionnaire. The survey should take only 5 minutes, and your responses are completely anonymous. We really appreciate your help.

Merry shopping to all,

May it prove a delight.

RECIPE

MADEIRA-MUSHROOM SAUCE

 This delicious sauce would be perfect over many meat and poultry dishes, perhaps from some products from OBFM vendors like Weeping Radish Farm Brewery, Full Quiver Farm or Edmond’s Bison Farm.

Ingredients

4 tablespoons butter

1 tablespoon extra-virgin olive oil

1⁄2 pound fresh mushrooms, stemmed and quartered

3 tablespoons minced shallots

1⁄2 cup Madeira wine

21⁄2 cups vegetable stock

1⁄2 teaspoon dried thyme

1⁄4 teaspoon white pepper

Method

Heat 2 tablespoons of the butter and the olive oil in a medium skillet over medium-high heat until the butter melts and the mixture is hot. Add the mushrooms and shallots, and cook, stirring frequently, for 4 minutes.

Add the wine to the skillet, reduce the heat to medium, and cook, stirring frequently, for 2 minutes. Add the vegetable stock, thyme, and white pepper, and cook, stirring frequently until the sauce thickens, 5 to 6 minutes. Add the remaining 2 tablespoons butter, gently stirring until it melts. Keep warm on the stovetop until ready to serve.

Yields 2 – 2-1/2 cups

From Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

Artisan’s Bakery & Café

Beach Biscotti

Bergey’s

Brownies, Cookies & S’more

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell‘s Produce

Edmonds Farm

Fresh Batch Jams

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

The Green Cat

Hashi Food Truck

It Started With a Fig

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pennacock Peppers

Roast Rider

Rockafeller’s Restaurant

Sandi’s Sandies

Shady Goat Farm

Speedy’s Hot Sauce

The Stockpot

Terrapin Restaurant

Three Ships Coffee

Vy’s Pies

Weeping Radish Farm Brewery

Whole-ly Rollers

 

 

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

Survey Says

Friday, Nov. 20th 2015

November 19, 2015

Dear OBFM Patron,

Our top priority at Old Beach Farmers Market is to keep our customers happy.  We’d love to hear how you feel about shopping with us because this will help us make improvements to better serve you. Please click this link https://www.surveymonkey.com/r/DQFKW5F to fill out a brief questionnaire. The survey should take only 5 minutes, and your responses are completely anonymous.

 If you have questions about the survey, please contact info@oldbeachfarmersmarket.com

 We really appreciate your help.

Sincerely,

Duff Kliewer

Board President

Old Beach Farmers Market Board of Directors

A Full Market Saturday Nov 21 2015

Wednesday, Nov. 18th 2015

On this Saturday-before-Thanksgiving, 36 local food artisans and growers will be with us, along with special events to make your trip to the market deliciously worthwhile.

Our featured vendor is Lavender House, brainchild of herb aficionado (and VB Master Gardener) Billi Parus. This is the perfect time to try her aromatic herb blends to season your turkey and flavor stuffing. Whip an herb blend into butter for bread. Try flavoring cooked greens and salads with her infused vinegars. Make a glaze from herb jellies.

Billi will have numerous products to sample and printed recipes to take home. Bring your appetite and menu and she will help you craft Thanksgiving favorites with ease.

Mac Houfek will be at the market signing her handsome new book, Reflections on a Coastal Garden, written with the skillful eye of OBFM’s Ann Wright. This is a beautifully illustrated narration of one woman’s experience in transforming an overgrown yard into a distinct and welcoming landscape, chock full of ideas and gentle guidance. It’s a great hostess or holiday gift, and your purchase is doubly good, since all proceeds go to Norfolk Botanical Garden.

Congratulations to Pennacock Peppers, one of only four food winners of the 2015 Made in Virginia Award from Virginia Living magazine. Elisabeth and Kevin Oelhafen create their complex salsas from eight different peppers. Aren’t we lucky to have them in Virginia Beach?

Cold? Warm up with coffee from Three Ships Coffee or Roast Riders. Get a hot dish from Hashi Food Truck or soup from The Stockpot.

Part-time favorites return! Look for Brownies, Cookies & S’mores, Sandi’s Sandies, Beach Biscotti, Build Your Food, Edmonds Bison Farm, and A Weekend Baker, along with our original farm family, the Cromwells.

A number of our vendors are taking pre-orders, including The Bakery at Riverside Farm, Full Quiver, Vy’s Pies, Rockafeller’s, and more. Check their websites and order ahead for pickup on Saturday at the market. It’s good to know that what you want and need will be waiting for you.

And one last tip: Mattawoman Creek Farm has their signature sweet organic grape and cherry tomatoes, still going strong in November.

Happy Thanksgiving to you and yours. See you Saturday.

Our Vendors

Artisan’s Bakery & Café

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s

Brownies, Cookies & S’more

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell‘s Produce

Edmonds Farm

Fresh Batch Jams

Fudge Grudge

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

The Green Cat

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

Pennacock Peppers

Roast Rider

Rockafeller’s Restaurant

Sandi’s Sandies

Shady Goat Farm

Speedy’s Hot Sauce

The Stockpot

Terrapin Restaurant

Three Ships Coffee

Vy’s Pies

Whole-ly Rollers