The Bakery at Riverside Farm says hello and that they are looking forward to seeing everyone on Saturday. They will have customer favorite sourdough breads and other treats.

Crunchy Carrot is excited to be a full time vendor at the Old Beach Farmers Market this year. They have sold out of juice at almost every market and have been asked to bring their soup as well so they are going to try that too. They will be sampling and selling their signature coconut lentil soup for the first time this weekend. 

Janice and Rick at Mattawoman Creek Farms will be bringing the following organic veggies, all grown by them: Spinach, Arugula, Broccoli, Lettuce, Tatsoi, Kale, Bok Choy, Kohlrabi, Vitamin Green, Mustard Greens, the last of the season’s potatoes and maybe a surprise or two.

Mark your calendar: the next market will be St. Patrick’s Day:  Saturday, March 17

FOOD FOR THOUGHT

How do you make a rich soup? … Start with 24 carrots!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com 

RECIPE

BAY WATCH POTATOES

This version of Hasselback Potatoes is quick and easy to make, and such a delicious side dish to any dinner.

Preheat oven to 450F. In a medium bowl, add 1 stick melted butter, 1/4 cup extra virgin olive oil, 2 finely chopped green onions (green parts only), 1/2 teaspoon seafood seasoning (such as Old Bay), and kosher salt and freshly ground black pepper to taste; whisk to combine.

Take 4 medium-sized (or 8 small) potatoes  – perhaps from Mattawoman Creek Farms – and scrub clean. Place each potato between two chopsticks and, with a very sharp knife, slice from one end to the other with about 1/8-inch space between each cut. There should be about a quarter-inch left of the potato intact at the bottom, where the chopsticks acted as a cutting guard.

Place the potatoes on a foiled-lined baking sheet and brush generously with the butter mixture, getting the butter down between the slices on each potato. Place in the oven an bake until golden and crisp, about 50 minutes to an hour. Top with a pat of butter and serve.

Turn the potatoes Ito an entree by topping with warm, Eastern Shore-style oyster stew, chopped bacon and additional chopped green onion tops.

Yields 4 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

Buck & Bramble

The Creative Wedge

Crunchy Carrot

Full Quiver Farm

Give. Treat. Love.

The Green Cat

It Started with a Fig

Lamia’s Crepes

Mattawoman Creek Farms

My Vegan Sweet Tooth

Speedy’s Hot Sauce

SunnySnacks Organics

The Neighborhood Harvest

Udder Chaos Farm

Whole Body Health

Whole-ly Rollers

Zinnia Girls

Despite all of the snow, Mattawoman Creek Farms‘ organic veggies keep on growing, so come out on Saturday and stock up.

My Vegan Sweet Tooth will be adding to their savory selection and selling cups of hot chick-un noodle soup in addition to their line-up of sweets. Also, check out the My Vegan Diner lunch pop up on Jan. 27 from 10 a.m. until 1 p.m. at their storefront, 3916 Virginia Beach Blvd. featuring chick-un-burgers and fries.

This weekend, look for a new flavor of engird bites from SunnySnacks Organics. AB& J (Almond Butter & Jelly) BubbyBalls are about the same size as a cake pop, but much more nutritious, including being organic, non-GMO, vegan, whole food/plant based, no preservatives, gluten free, dairy free, and more. The cost is $9 for eight one-ounce sized balls.

TAKE NOTE

• Double your pleasure, double your fun: come out to our the January OBFM where we’ll be joined in the Croc’s parking lot with our friends from the Old Beach Arts and Green markets.

• Stick around after the markets for more ViBe-alicious fun. Other events in the area include the Tidewater RV Show at the Virginia Beach Convention Center and Military Family Day is at MOCA.

• Crunchy Carrot, one of our newest vendors, offers their cold-pressed juice and other goodies Tuesday through Saturday from 10 a.m. until 6 p.m. at Bishopsgate Department Store, 3259 Virginia Beach Blvd. As always, check the market newsletter to find out when Crunchy Carrot and other vendors will be at OBFM.

Mark your calendar: the next market will be Saturday, Feb. 17

FOOD FOR THOUGHT

Why are collards never lonely … Because they come in bunches!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE

AGRR-ISH COFFEE

Let’s warm up to the coldest time of the year with a Virginia-ized version of Irish coffee.

Our Agrr-ish Coffee is named for the strong historic connections between Virginia and the Caribbean – especially trade in molasses and rum, and the pervasiveness of pirates in Virginia waters in the 17th and 18th century.

Here we use a local rum from Chesapeake Bay Distillery – one of our ViBe District neighbors – in our java and top with rum-infused whipped cream. There are several great coffeehouses in our corner of the Beach too, including OBFM vendor Three Ships Coffee.

First make the whipped cream: chill a medium metal bowl and metal whisk a few hours before making the whipped cream. In the bowl pour 1 cup heavy whipped cream along with 1/3 cup confectioners sugar and 2 teaspoons rum. Whisk vigorously until soft peaks form, about 5 minutes. Cover and refrigerate until ready for use; use soon.

Next make the coffee: in a glass coffee mug, add 1 heaping teaspoon of brown sugar and pour in 2 ounces of Virginia rum (or a Virginia whiskey) and stir. Fill the mug with coffee and top with whipped cream and a sprinkle of freshly ground nutmeg and serve.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Brentwood Farm

The Creative Wedge

Croc’s 19th Street Bistro

Full Quiver Farm

It Started with a Fig

Lamia’s Crepes

Give. Treat. Love.

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

Speedy’s Hot Sauce

SunnySnacks Organics

Tasty treats will be filling The Bakery at Riverside Farm‘s baskets. Give a gift of Double Ginger Gingerbread, Cuccidati (a Sicilian holiday fig cake), or a favorite loaf of sourdough bread.

Elizabeth Eats will be selling two new products, as well as crowd favorites: Turmeric Almond Milk, Cashew Nut Nog, Strawberry Chocolate Fudge, Coffee Bites, Vanilla Cake Bites, Mint Chocolate Bites, Tropical Bites, Savory Nut and Seed Bread, and Chocolate Chip Cookie Butter.

Christmas cookies galore is what Flour Child Bakery is bringing to market: gingerbread men, spritz cookies, chocolate crackles, gingersnaps, molasses cookies, red velvet cookies, and more! Plus they will have their usual assortment of made-from-scratch pies, apple cake, scones, doggie treats, brownie bites, & more!

Jubilee Seafood will be at the market with oysters in a shell, oysters shucked, frozen local crabmeat, scallops, and littleneck clams. Grab some fresh oysters for the grill or shucked oysters for oyster dressing. Crabmeat is frozen from October and local. Pre-order if possible.

Sixteen organic veggie crops at Mattawoman Creek Farms‘ stand on December 16! Stock up on their organic arugula, kohlrabi, broccoli, collards, lettuce, bunching onions, bok choy, turnips, purple mizuna, kale, spinach, black radish, tatsoi, onions, potatoes, and butternut squash. You can also sign up for their recently opened 2018 CSA programs at the market Saturday or at their website, MattawomanCreekFarms.com

Perk up with North Star, Three Ships Coffee’s holiday coffee. This is their third year selling this holiday coffee and it has become very popular among regulars around the holidays for gifts or for personal pleasure. It is only available for a limited time. This year’s bag hand printed by local artist and former Old Beach Art Market regular Lara Marie Smith.

New Earth Farm will have eggs, watermelon and purple daikon radish, purple top turnips, bbok choy, brussel greens, sweet potatoes, carrots, scallions – and hopefully some salad mix and arugula, depending on the weather. They will also have some handmade wreaths.

Sandi’s Sandies will offer an assortment of cookies: Sandies, Gingersnaps and Gluten-free Oatmeal. The small bags of each delicious cookie make a great gift or stocking stuffer.

TAKE NOTE

We at Old Beach Farmers Market invite you to join us and StandUp Kids, Christmas stocking and gift drive for homeless and at-risk children and young adults at the Oceanfront.

Pick a tag with a child’s name on it from the giant snowflake (crafted by Betsy Hardy) in the lobby of the TowneBank Pavilion II at 600 22nd St. Drip off gifts by 3 p.m. on Dec. 16.

Mark Stevens, owner of Zero’s at 17th and Cypress Streets, heads up the local chapter of StandUp for Kids and says demand far exceeds supplies. Coats, hats, gloves, socks, underwear and toiletries are always needed. The organization provides food, clothing and mentoring at the Crow’s Nest, a drop-in center within the ViBe District for youth living in tents and hotels.

A list of items needed can be found at www.StandUpForKids.org/HamptonRoads/wishlist

WELCOME

Welcome new OBFM vendor, Doughminion Donuts!

FOOD FOR THOUGHT

What’s a snowman’s favorite Mexican dish? … Brrr-itos !!!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE

SNAPPY BOURBON BALLS

Colloquially referred to as southern truffles, these confections are found across Virginia and the South, especially during celebratory times. Just a hint of mint makes these sweet treats sing.

They are great for holiday entertaining and gift-giving.

Finely crush 12 ounces of gingersnaps (from Sandi’s Sandies) to make 2-1/2 cups and add  to a large bowl. Add 1 cup confectioners’ sugar, 1 cup toasted and chopped  hazelnuts, and 2 tablespoons cocoa powder together; stir to incorporate. Whisk 2-1/2 tablespoons corn syrup, 1/3 cup bourbon and 2 tablespoons hazelnut syrup (found in coffee shops) together in a small bowl. Pour the mixture over the gingersnap mixture, then stir well to completely incorporate. Refrigerate the mixture for 5 minutes.

Pour 3⁄4 cup confectioners; sugar in a large bowl. Scoop the gingersnap–bourbon mixture into 1-inch balls (the larger end of a melon scoop is just the right size), and roll in the confectioners’ sugar.

Transfer the balls to an airtight container and refrigerate for at least 1 day or up to 3 weeks before serving to allow the flavors to meld. Roll in additional confectioners’ sugar before serving.

Yields about 4 dozen

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

It Started With A Fig

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

My Vegan Sweet Tooth

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Sandi’s Sandies

Speedy’s Hot Sauce

Sunnysnacks Organics

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Whole-ly Rollers

Red and gold beets are the star this week at Cromwell’s Produce. Other stellar offerings: white and red potatoes, collards, curly and Tuscan kale, Hanover salad, cabbage, rutabaga, scarlet and white turnips and broccoli.

Elizabeth Eats will be at the market with delicious Coconut Butter, Coffee Bites, Vanilla Cake Bites, Strawberry Chocolate Fudge, Savory Nut and Seed Bread, Turmeric Milk and Chocolate Cashew Milk.

Miss American Pie is back at It Started With A Fig while supplies last. Also pick up some Cranny Apple, amazing for the holidays. Look for 24 Carrot and Apple Butter, among others, too.

Lots of cookies, scones, granola and pumpkin coffee cake are on the menu at Flour Child Bakery, as well as slices of some of their most popular Autumn seasonal pies.

Jubilee Seafood is back after taking October off, and you’ll find plump, succulent oysters, just in time for your Thanksgiving table. Also look for Littleneck clams, dry-pack scallops and more.

Mattawoman Creek Farms will have these 30 varieties of their organic veggies: Spinach, Purple Kohlrabi, Bunching Onions, Napa Cabbage, White Salad Turnips, Purple Top Turnips, Tatsoi, Bok Choy, Baby Bok Choy, Purple Mizuna, Purple Mustard Greens, Sorrel, Black Radishes, Collards, Cherry Tomatoes, Grape Tomatoes, White Russian Kale, Green Curly Kale, Romaine Lettuce, Green Leaf Lettuce, Arugula, Eggplant, Yellow Potatoes, Red Potatoes, Russet Potatoes, Red Onions, Yellow Onions, Purple Bell Peppers, Sweet Italian Peppers, and Sweet Potatoes.

China rose, wasabi and lemon and opal basil are just the start of what you’ll find from Micro Greens of Virginia Beach. Other offerings: red Russian kale and a custom salad mix of kohlrabi, snowball cauliflower, red cabbage and broccoli and arugula. Jack suggests using the mix as a bed for some lobster medallions and a drizzle of olive oil and lemon juice.

My Vegan Sweet Tooth comes with some yummy pumpkin options for sweet tooth, as well as their delicious Chick-Un Sandwiches.

New Earth Farm will have carrots, salad mix, arugula, spinach, dandelion greens, chard, scallions, sweet potatoes, cherry tomatoes, heirloom tomatoes, green tomatoes, beets, lettuce, radishes, mustard greens, turnips and eggs.

Gobble gobble up the Thanksgiving turkeys from Pendulum Fine Meats. These free-range, North Carolina raised birds have nothing added; no hormones, steroids, antibiotics, or anything artificial. The cost is S5.99 per pound. The good folks at Pendulum will also be selling brining kits to make sure your turkey is the hit of the Thanksgiving dinner.

Sandi’s Sandies brings a special cookie for the Thanksgiving season: Yummy Pumpkin Cookies made for OBFM only. Look for tasty candies, gingersnaps, and gluten-free oatmeal cookies, too.

TAKE NOTE

The November 18 market is the last celebration event of our 10th Anniversary Year. We will celebrate it with a live music performance by Diamond & V Acoustical Duo (performing from 9:30 – 11:30), as well as recognition of our most long-standing vendors. Please join us! There will be one more market in 2017 on Dec. 16, just in time for even more holiday celebrations.

Also, a familiar name at the market is changing it’s name … Tasha’s Own has become Buck & Bramble; when you see the new name you will know it’s still the same great goat’s milk soap and other related products you’ve enjoyed at OBFM for years.

FOOD FOR THOUGHT

Why did the police round up the turkeys? … Because they ran a-fowl of the law!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE

LEMON + SAGE COMPOUND BUTTER

A compound butter is very easy to make: it is basically room temperature butter with ingredients mixed in, rolled into a ball or log or spooned into a ramekin, and refrigerated (or frozen) until firm. The pop or lemon and the earthiness of sage come together in this rendition, perfect for the Thanksgiving turkey or other fowl. Add a small amount to the top of each serving of hot turkey and it will slowly melt, creating a delicious and fragrant sauce. 

Add two sticks of butter to a medium bowl and bring to room temperature. Stack 10 fresh sage leaves, roll tightly, and cut into thin ribbons, less than 1/8-inch thick; add to bowl. Zest one lemon and add to the bowl, and add 2 cloves of garlic and 1 medium shallot, both minced, to the bowl. Sprinkle in a half-teaspoon of coarse salt and one teaspoon of freshly cracked black pepper. Mix completely with a spoon, add to wax paper and roll into a log. You can also roll into a ball and wrap in plastic wrap, or spoon into a ramekin and cover with plastic wrap. If using within 24 hours, place in refrigerator to firm; if making ahead, place in freezer.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Crunchy Carrot

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

It Started With A Fig

Mattawoman Creek Farms

Max The Knife

Micro Greens of Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

Pelon’s Baja Grill

The Prissy Pickle

Sunnyside Snacks

Sandi’s Sandies

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

Flour Child Bakery will have their newest seasonal pies again this weekend, including cranberry-walnut pie, bourbon pear oat-crisp pie, chamomile honey pie, & sugar cream pie. Also look for fall favorites like maple bourbon pecan pie and salted caramel apple pies. They will also be bringing pumpkin chocolate chip muffins, almond pound cake, grand marnier spice cake, lots of scones and more.
New organic veggies from Mattawoman Creek Farms this week include black radishes, tatsoi and collards. Plus they will have more organic lettuce, tomatoes, peppers, eggplant, green beans, arugula, kale, potatoes, onions and red radishes.

New Earth Farm will have eggs, arugula, salad mix, breakfast radishes, shishito peppers, sungolds, bok choi, tat soi, juliet tomatoes, cilantro, hot peppers, and mustard greens. 

FOOD FOR THOUGHT

What do skeletons say before dining? … Bone Appetit!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com 
RECIPE

KALE AND CABBAGE SLAW

 This is a quick, easy and delicious slaw that is also healthy and versatile. Use is as a side dish to grilled burgers or Dagwood sandwiches. Pile it high on hot dogs or top grilled or fried fish with it. Stuff it in an oyster po’ boy. Or spoon it in tacos for a little more ole’ in your day. Here’s how I make it: 

In a large mixing bowl, whisk 1/2 cup apple cider vinegar, 3 tablespoons sugar, 2 tablespoons vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon celery seed, 1/8 teaspoon dry mustard and 1/8 teaspoon freshly ground black pepper. Add 1/2 small head of green cabbage that’s been shredded, 6-8 kale leaves where the stem is removed and leaf very thinly sliced, 1 medium carrot that’s been peeled and coarsely grated, 1/2 small onion that’s been coarsely grated, and 2 tablespoons fresh Italian parsley that’s been rough chopped. Toss to coat thoroughly, cover, and refrigerate at least one hour. Toss again before serving. 

Recipe from Chef Patrick Evans-Hylton
Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com
VENDORS

Beach Biscotti
The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

It Started With A Fig

Joysicles Gourmet Popsicles

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Tasha’s Own

Three Ships Coffee

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls  

The Bakery at Riverside Farm is back at the market this Saturday and will be loaded with a variety of sourdough loaves in addition to some sweeter treats such as chocolate Babka, pumpkin-walnut bread, and challah. 
Elizabeth Eats will feature Turmeric Milk, Chocolate Cashew Milk, Coffee Bites, Vanilla Cake Bites, Tropical Bites, Strawberry Chocolate Fudge, Savory Nut and Seed Bread, and Triple Nut Butter

Mattawoman Creek Farms just completed their annual organic review and inspection, and are starting their 13th year as a 100 percent certified organic farm. This Saturday they will be bringing these organic veggies: cherry and grape tomatoes, kale, lettuce, green beans, radishes, potatoes, arugula, onions, peppers, sorrel, eggplant, and southern peas.

Max the Knife Sharpening is back this weekend after a short absence, and ready to grind

New Earth Farm will have eggs, radishes, turnip greens, salad mix, baby arugula, sweet peppers, heirloom tomatoes, sungold and cherrry tomatoes, baby bok choi, baby tasoi, burdock root and herbs.

This is the last visit of the season for the Orchid Station and they will bring lots of heavily budded plants to last through the holidays. They send their thanks for another great OBFM season.

FOOD FOR THOUGHT
What do you call a possessed chicken? … A Poultry-geist!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com 
RECIPE

PAN-ROASTED MARINATED CHERRY + GRAPE TOMATOES

 I love bite-sized tomatoes, available in a longer season than their larger kin. One of my favorite ways to enjoy them, which brings out extra natural sweetness, is to pan-roast them. I take it one step further and marinate them in a sassy infused olive oil to bring a little heat to the party. These are great as a side dish on autumn menus. or try them topped on a bed of arugula for a quick salad, or spooned on top scrambled eggs, roasted chicken or grilled fish. Here’s how I make them: 

In a medium bowl, toss 3-4 dozen cherry and/or grape tomatoes with 1 tablespoon of extra virgin olive oil, 1 teaspoon of coarse salt, 1 teaspoon of fresh black pepper and 1 teaspoon of crushed red pepper flakes. Add 1 tablespoon of extra virgin olive oil to a large saute pan and heat over high heat, then add tomatoes. 

Pan-roast 15-25 seconds, stir, and pan-roast another 15-25 seconds or until tomatoes begin to blister and pop open. Add 3 closes peeled and crushed garlic, stir, and remove from heat. Add 3-4 sprigs of thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon crushed red pepper and stir. Transfer contents to a large glass jar, fill with extra virgin olive oil, seal, and leave at room temperature 2-3 hours before using.

The jar with any extra tomatoes can be refrigerated for up to a week. Use the leftover oil in your vinaigrettes, or other ways you use oil. Yields 4-6 servings.

This weekend, both Mattawoman Creek Farms and New Earth Farms will have the perfect little tomatoes for this recipe.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com
VENDORS

The Bakery at Riverside Farm
The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

It Started With A Fig

Joysicles Gourmet Popsicles

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

New Earth Farm

The Orchid Station

The Neighborhood Harvest

Pelon’s Baja Grill

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls    

Elizabeth Eats will be selling turmeric milk, chocolate cashew milk, almond milk, coconut bacon, coffee bites, vanilla cake bites, mint chocolate bites, strawberry chocolate fudge, and savory nut and seed bread.

Flour Child Bakery is now taking orders for Thanksgiving pies, dinner rolls, and buttermilk apple bundt cakes, They will have several of our most popular autumn inspired pies available at the market every weekend, including pumpkin, salted caramel apple, maple bourbon pecan, sweet potato, apple crumb, and their newest, vanilla bean honey pie.

New Earth Farm will have eggs, radishes, turnip greens, green and purple mustard greens, arugula, sweet peppers, tomatoes, baby bok choi, burdock root and herbs.

NOW YOU KNOW

New Earth Farm is at the market with weekend with a number of offerings including burdock root. So what the heck is burdock root?

The root of the burdock plant is harvested and eaten as a root vegetable, much like carrots. The crisp root has a mild flavor with a bit of pungency but also a bit of sweetness.

It is very popular in Asian cuisines; sometimes you will see it used in sushi. It is often added to stews and stir fries, as well as being pickled.

FOOD FOR THOUGHT

What do vegan zombies eat? … Graaains!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE

Bourbon Whipped Cream

Got your attention? This boozy topping is great on many desserts in the autumn, especially pecan, pumpkin and sweet potato pies, like those from Flour Child Bakery.

Chill a medium metal bowl and metal whisk a few hours before making the whipped cream. In the bowl pour 1 cup heavy whipped cream along with 1/3 cup confectioners sugar and 2 teaspoons bourbon. Whisk vigorously until soft peaks form, about 5 minutes. Cover and refrigerate until ready for use; use soon.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

At the market this weekend Flour Child Bakery will have a new addition to their pie menu… Vanilla Bean Honey Pie by the slice as well as whole 9-inch pies… and free sample. Look other fall favorites including Pumpkin, Maple Bourbon Pecan, Sweet Potato, and Salted Caramel Apple Pies.

My Vegan Sweet Tooth will have Chicken Burgers as a regular at the market.

NOTABLE

The second annual Hampton Roads VegFest takes place today at Chesapeake City Park in Chesapeake from 11 a.m. until 5 p.m. on Sunday, Oct. 8. In addition to lots of restaurant and other vendors, OBFM fave My Vegan Sweet Tooth will host a pie-eating contest where 15 contestants go fork-to-fork in scarfing down an entire (every crumb counts) vegan peanut butter-chocolate mousse pie for top honors and prizes. More information at www.HamptonRoadsVegFest.com

FOOD FOR THOUGHT

How do fish always know what they weigh? … Because they take their scale with them everywhere they go!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE

ROASTED PUMPKIN SEEDS

Don’t throw away those pumpkin seeds – use them like you do a nut (or sunflower seed) for snacking out of hand or in recipes, from baked goods to granola. You can also use them to top soups and salads, and, if you change up the seasoning to sugar, on desserts.  Here’s how to make them:

Preheat the oven to 325F. Mix the 1 cup raw pumpkin seeds with 1 tablespoon canola oil and 1 teaspoon sea salt in a small bowl. Transfer the mixture to a rimmed baking sheet and bake for 25-35 minutes, or until golden brown, stirring every 5-7 minutes and watching to make sure the seeds do not burn. Allow to cool before eating. Yields 1 cup.

You can also use my homemade Pumpkin Spice mix on the seeds; it was featured in a previous newsletter or you can email me for the recipe at PatrickEvansHylton@gmail.com

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Crunchy Carrot

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill – No Show

Pendulum Fine Meats

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

Jubilee Seafood will be at the market this weekend, then they are taking off for October and may pop back in November or December with local oysters. We will keep you updated here, and check their Facebook page and e-blasts. This Saturday look for a mouthwatering array of fin fish and shellfish, and remember to place orders ahead of time to ensure you get your fresh catch.
Hand-picked organic green beans headline Mattawoman Creek Farms’ organic veggies that are available at their stand this Saturday. 
My Vegan Sweet Tooth will have their delicious vegan and gluten-free goodies such as cinnamon rolls, cookies, breads, muffins, and more. They will also have their now-famous vegan chicken burger topped with pickles from Prissy Pickle. Be warned: they sell out fast.
NOTABLE
Remember – OBFM continues each and every week past Labor Day through October. Even after that, we don’t quit: you’ll see us once a month in the winter until we begin weekly markets again Memorial Day weekend.
FOOD FOR THOUGHT
How do fish always know what they weigh? … Because they take their scale with them everywhere they go!
TELL US!
What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com 
RECIPE

QUICK PICKLED GREEN BEANS

I love green beans in every shape and form, even the ubiquitous Green Bean Casserole at Thanksgiving. But one way I also love to use green beans is to quickly pickle them in the refrigerator. They come out crisp and with a sassy bite to them. Pickled, the green beans are perfect as a side to sandwiches or wraps, on top of green salads or chopped in tuna (or egg or ham) salad, or garnishing a bloody good bloody mary.

Sanitize a pint canning jar and lid in the dishwasher; dry well. In the bottom of the jar, place a peeled garlic clove, a sprig of fresh dill, three or four whole black peppercorns, and a dash or two of crushed red pepper flakes. Cut the stems from a half-pound of green beans (such as the hand-picked, organic green beans available at OBFM this Saturday from Mattawoman Creek Farm, and tightly pack into the jar. 
In a medium, non-reactive saucepan, add 1-1/2 cups of white vinegar, 1/2 cup water, three teaspoons kosher salt (do not use salt with iodine, such as table salt), and three teaspoons of sugar. Bring to a boil, and then immediately pour over green beans and tightly screw on the cap. 
Allow the jar to cool to room temperature and place in the refrigerator for two days before using. The pickled green beans will keep, refrigerated, for about two weeks. 
Note: you can also use this method for bell pepper sticks, carrot sticks, whole hot peppers, okra, rings of onion, or sticks of yellow squash or zucchini.
Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com
VENDORS
Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Joysicles Gourmet Popsicles

Jubilee Seafood

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls   

Look for tasty treats from Elizabeth Eats including Turmeric Almond Milk, Chocolate Cashew Milk, Vanilla Cake Bites, Coffee Bites, Mint Chocolate Bites, Strawberry Chocolate Fudge, Savory Nut and Seed Bread, Triple Nut Butter and Ketchup.

Flour Child Bakery celebrates autumn with flavors that includes caramel apple, pecan and pumpkin – all made from scratch. Pre-order to reserve pies and the always-popular cinnamon rolls.

Full Quiver Farm has just finished a fresh batch of broiler chicken. They’ll have chicken breasts, wing packs, tenders, and whole broilers. Grassfed beef is also available, along with a special on Hamburger. See us at the booth!

As they have been doing for the past 10 years, Mattawoman Creek Farms will be at the market on Saturday and will be bringing their organic veggies, including radishes, sorrel, potatoes, onions, asparagus beans, eggplant, spaghetti squash, butternut squash and acorn squash.

Look for a large selection of budded plants that should last through the fall from The Orchid Station. Give them a call if you want to order specific varieties or colors.

Speedy’s Hot Sauce will be at the market with their signature sauces and new bloody mary mix. And when you finish at the market, wander over to Jimmy’s new storefront – Speedy’s Sauce Shop – at 1612 Virginia Beach Blvd. He not only sells his own items, but products from other folks too.

NOTABLE

Hungry at the market? Did you know Full Quiver Farm now has two booths.

The new booth is “The Farmer’s Grill” featuring great breakfast treats like Sausage Pops, Breakfast Sliders, and Sausage Sandwiches with grilled Vidalia onions and peppers. Grab a napkin and dig in.

FOOD FOR THOUGHT

WHY WAS THE CUCUMBER SO UPSET … BECAUSE HE WAS IN A REAL PICKLE!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE

ROASTED ACORN SQUASH QUARTERS

With Olive Oil Drizzle, Pumpkin Spice and Fresh Thyme

Some of my favorite flavors of fall are the sweet and earthy tastes that come from winter squash and similar vegetables. Who doesn’t love a wonderful pumpkin soufflé, butternut squash soup or roasted acorn squash this time of year?

Roasting acorn squash is quite easy – and rewarding. Start with a small- or medium-sized squash, and using a large chef’s knife, carefully cut it in half from top to bottom. The squash may rock back-and-forth a bit, so make sure it’s steady.

With a large, sturdy spoon, scrape out the seeds and stringy parts around them. Then cut each portion in half again from top to bottom to have four equally sized pieces.

Preheat the oven to 400F. Drizzle some olive oil on a rimmed baking sheet and swirl it around to coat; place the squash pieces on the baking sheet skin sides down. Drizzle with a bit more olive oil, sprinkle with a teaspoon of coarse salt and roast in the oven 35-45 minutes, checking for doneness by piercing the skin side of one quarter with the tines of a fork – it should easily go in.

Dot the quarters with a teaspoon each of unsalted butter, sprinkle on some pumpkin pie spice (email me if you’d like a homemade recipe with “pumpkin pie spice” in the subject line at PatrickEvansHylton@gmail.com), and add some fresh thyme and freshly-ground black pepper. Serve immediately. Yields 2 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Joysicles Gourmet Popsicles

Jubilee Seafood

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Orchid Station

New Earth Farm

Pelon’s Baja Grill

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls

Pumpkin bread and pumpkin muffins pop up at The Bakery At Riverside, along with apple-cinnamon twist bread and other tasty treats.

A variety of healthy snacks from Elizabeth Eats returns to the market this weekend and select dates through the autumn.

Flour Child Bakery brings the flavor of fall with them this week with caramel apple, pecan, and pumpkin pies – and more, all made from scratch. Pre-order baked goods, including their incredible cinnamon rolls, by calling them.

Grab the fresh stuff at Jubilee Seafood;  littleneck clams, Plantation oysters, fresh-picked crabmeat, dry-packed sea scallops, Carolina shrimp, hard crabs and more will make an appearance; pre-order to make sure you get just what your tastebuds want.

This week, New Earth Farm will have sweet and hot peppers, ancho chilis, komatusna (a leafy Japanese spinach), chard, arugula, salad mix, eggs, eggplant, fresh herbs, squash, zucchini, and cucumbers.

NOTABLE

OBFM is going to the dogs, and you and your best friend is invited.

Join us this weekend as we celebrate our four-legged buddies with a costume contest with prizes, treats, and more things to make everyone howl with delight.

Look for Rainbow Animal Rescue, saving animals one at a time, for information about their services, and stop by The Creative Wedge, Give.Treat.Love and Joysicles Gourmet Popsicles for treats.

FOOD FOR THOUGHT

What did the tomato say to the celery? … Hey! Quit stalking me!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE
SQUASH + ZUCCHINI GREEK SALAD

I love squash and zucchini, and I also love classic Greek flavors like feta cheese, fresh-squeezed lemon, and a good olive oil. I combine the two with this quick-and-easy salad that makes the most of these late summer harvest vegetables. You can craft this salad as an appetizer, as a side dish, or make it an entree by addition steamed and chilled shrimp or a poached and chilled fish, such as salmon, on top. It’s also great with a crab cake as a crown. Here’s how I make it.

Take one small yellow squash and one small zucchini, both washed and trimmed, cut into small cubes, and add to a medium-sized bowl. Add a cup of crumbled feta cheese, three tablespoons extra virgin olive oil, a tablespoon of fresh oregano, a tablespoon of fresh time, about one tablespoon of fresh lemon juice and the zest of a half lemon, and coarse salt and freshly ground black pepper.

Toss, cover, and refrigerate at least one hour before serving. Yields about four generous side portions or two entree portions.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Joysicles Gourmet Popsicles

Jubilee Seafood

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Pennacook Peppers

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

Crabs have gotten bigger and better. Last weekend, Jubilee Seafood brought us  some jumbo and a couple of magnums. The catches have still been a little low. If you would like to put in an order for hard crabs, Jubilee will update you with the catches Friday midday, so sign up for their newsletter. Look for their usual array of succulent seafood, including clams, oysters and shrimp.

New Earth Farm will have lots of goodies from the ground, including sweet peppers, hot peppers, anchor chilis, komatsuna (a leafy, Japanese mustard spinach), chard, arugula, salad mix, eggs, eggplant, fresh herbs, squash, and zucchini.

Look for zippy hot sauces and a bodacious bloody mary mix from Speedy’s Hot Sauce.

NOTABLE

Labor Day has come and gone, and meteorological autumn is here. And OBFM is here too!

OBFM continues each and every week past Labor Day through October. Even after that, we don’t quit: you’ll see us once a month in the winter until we begin weekly markets again Memorial Day weekend.

So get ready for sweater weather – but wear them to Old Beach for all your fresh, seasonal needs.

FOOD FOR THOUGHT

I’M SHORT ON VEGETABLE JOKES THIS WEEK … IF YOU HAVE ONE, LETTUCE KNOW

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE
ORANGE-CILANTRO COMPOUND BUTTER

Looking for a great topping for most any seafood, including the amazing hard crabs from Jubilee Seafood? Try a compound butter. When added on top of hot seafood (try it with chicken, too!) the butter melts, creating a delicious, rich, sweet and savory sauce. Here’s how I make it:

In a small bowl, add 4 tablespoons softened, unsalted butter, 1 teaspoon orange zest, 1 teaspoon minced cilantro, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix with the tines of  a spoon, incorporating the ingredients thoroughly.

Transfer the butter onto a sheet of wax paper and form into a log shape. Roll the wax paper up tightly and smooth out the log. Place in the refrigerator for at least 2 hours. The butter can also be frozen.

When ready to serve, remove the butter from the refrigerator, open up the wax paper, and slice off 1/4-inch medallions. Place a pat atop each piece of seafood and serve immediately.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Joysicles Gourmet Popsicles

Jubilee Seafood

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

Bakery at Riverside Farm is at the market with sourdoughs to go with all the tomatoes and other veggies that are popping out of the garden. Scones and probably one more round of blackberry muffins will be there too.

Get peachy with the last of the peach pies of the season with Flour Child Bakery. Fall pies are starting soon! Be sure to pre-order for your favorites.

Bow wow! Give.Treat.Love. will have showcase organic butternut squash treat, locally sourced from OBFM friends at Mattawoman Creek Farms.

Jubilee Seafood makes things shrimp-tastic this weekend with mixed count heads on shrimp, 21/25 count shrimps and 16/20 count shrimps in addition to their other wonderful fresh catch, including hard crabs. littleneck clams, seaside oysters fresh picked crabmeat, dry-packed scallops, fresh caught tuna, and more! Pre-order to avoid disappointment as supplies are limited and go fast.

Come get your veggie and herb plants for your fall garden this Saturday as Veg Out Gardens returns to Old Beach with their certified organic offerings.

My Vegan Sweet Tooth comes with our amazing sweet treat as well as their vegan chicken sandwiches again this week, back by popular demand.

NOTABLE

Happy Labor Day – and Happy Meteorological Autumn, folks!

FOOD FOR THOUGHT

WHAT DID ONE FLIRTY PUMPKIN SAY TO THE OTHER … WELL, HELLLLLO GOURD-EOUS

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE
PUMP UP THE PUMPKIN … SPICE

Brace yourselves for pumpkin-flavored everything for the next few months. Want to jump on the bandwagon, but in a simple way that doesn’t involve artificial ingredients or unnatural flavors? Then whip up a batch of my Pumpkin Spice mixture.

In a medium-sized bowl, add 4 teaspoon ground cinnamon. 1 teaspoon ground ginger, 1 teaspoon ground nutmeg and 1/4 teaspoon ground cloves and stir to incorporate. Use in baking, to season, or stir a spoonful in a latte. This stores great in an airtight container, and the recipe can easily be doubled or tripled.

Recipe from Chef Patrick Evans-Hylton
Subscribe free to Patrick’s Virginia Eats + Drinks Magazine
www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm
Beach Biscotti
Bergey’s Blossoms
Brentwood Farm
The Butter Brothers
The Creative Wedge
Croc’s 19th Street Bistro
The Farm Life
Flour Child Bakery
Full Quiver Farm
Give, Treat, Love
Grace and Gratitude
The Green Cat Cafe
Iron Goddess Tea Room
It Started With A Fig
Jubilee Seafood – 2 spaces
Lamia’s Crepes
Mattawoman Creek Farms
Micro Greens Virginia Beach
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pendulum Fine Meats
The Prissy Pickle
Sandi’s Sandies
Tasha’s Own
Three Ships Coffee
Udder Chaos Farms
Veg Out Gardens
Vy’s Pies
Whole-ly Rollers
Zinnia Girls

Catch up with Jubilee Seafood at the market for lots of fresh catch, including littleneck clams, salty and plump Plantation oysters, dry-pack sea scallops, east coast shrimp, fresh-caught tuna and more. Remember, like all agriculture and aquaculture items, offerings are limited, so pre-order to make sure you get what you want.

Mattawoman Creek Farms‘ tremendous 2017 Summer growing season rolls on this week with a wide selection of their summer organic veggies plus several varieties of organic fall squash.

My Vegan Sweet Tooth will have their regular, scrumptious baked goods, but they will also be trying out a made-from-scratch vegan fried chicken sandwich topped with Prissy Pickle pickles, and housemade mayo by their employee, Hunter.

New Earth Farm will have shiitakes, figs, shishito peppers, sweet and hot peppers, eggplant, swiss chard, arugula, salad mix, eggs, lemon balm, basil, sage, thyme, oregano, chard root and horseradish.

When is it a good time for bloody marys? When it is not? Speedy’s Hot Sauce will be at the market with all their spicy offerings, including their new bloody mary mix.

NOTABLE

The summer is coming to an end – but not the Old Beach Farmers Market.

OBFM continues each and every week past Labor Day through October. Even after that, we don’t quit: you’ll see us once a month in the winter until we begin weekly markets again Memorial Day weekend.

So get ready for sweater weather – but wear them to Old Beach for all your fresh, seasonal needs.

FOOD FOR THOUGHT

What did the egotistical pickle say to his friend? … You know, I’m kind of a big dill

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE
BAKED EGGPLANT PARMESAN

Although my soul belongs to southern cooking, my heart is head-over-heels in love with Italian cuisine. Here’s my recipe for a healthier Eggplant Parmesan where the vegetable is baked and not fried. You can make it even healthier by serving over zucchini noodles instead of regular spaghetti. Here’s how to make it.

Heat oven to 400F. Line a baking sheet with foil and lightly coat with olive oil cooking spray. Set aside.

Trim and peel an eggplant, and cut it into slices, about a quarter-inch thick and set aside. In a medium bowl, beat one egg, and set aside. In a medium casserole plate, add 1 cup grated parmesan cheese, 1/2 cup finely crushed bread crumbs, 1 teaspoon crushed rosemary, 1 teaspoon garlic powder and 1/2 teaspoon crushed red pepper; whisk to incorporate.

Take eggplant slices, one at a time, and dip into beaten egg, shake slightly over bowl, then dredge in bread crumb/cheese mixture on both side. Place in one layer, side by side, on the baking sheet, careful not to overlap. Place in oven and bake for 11-13 minutes, or until eggplant slices are golden brown and crisp.

While eggplant is baking, prepare 1/2 pound spaghetti noodles according to package instructions and heat 24 ounces of tomato sauce of your choice in a saucepan. When eggplant slices are done, plate with a serving of noodles, two or three eggplant slices, and a spoon of sauce. Sprinkle on extra grated parmesan cheese and serve. Yields 6 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Bergey’s Blossoms

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Dave and Dee’s Homegrown Mushrooms

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

Healthy vegan and gluten free snacks are featured this week at Beach Biscotti such as protein balls, power bars and paleo bars for those on the go. They also have gluten-free scones and sellout (grab them quick!) muffins.

This weekend is Elizabeth Eats last day at the market for the season. Look for: Coffee Bites, Cake Bites, Mint Chocolate Bites, Strawberry Chocolate Fudge, Coconut Bacon, Coconutty Butter, Savory Nut and Seed Bread, Chocolate Cashew Milk, Turmeric Almond Milk, and Vanilla Almond Milk

Organic peanut butter training treats for the pup is a highlight this market from Give.Treat.Love. These plant-based treats contain organic peanut butter, organic oats, brewers yeast and organic coconut oil.

At Jubilee Seafood look for littleneck clams, seaside oysters, fresh-picked crabmeat, dry-pack sea scallops and more. Large hard crabs are still not as plentiful. Preorder to reserve your items; send them your request and they will let you know of fresh catches by Friday midday.

Micro Greens Virginia Beach brings marvelous micro greens, including wavy leaf mustard  a number one seller. “It has a Dijon flavor that  sneaks up on you , best described as little by little until,  bam! there it is,” says Jack. “If your daring and like it hot, well grab a little more and you will be on the border line of Wasabi Town. My personal favorites to add these little  micros to are topping off cheeseburgers, crab cakes, and my new all time  favorite tuna steaks just off the the grill.”

My Vegan Sweet a Tooth will have their award-winning cinnamon rolls, muffins, cookies, donut holes and more.

New Earth Farm will have salad mix, arugula, Asian pears, okra, figs, hot peppers, shishito peppers, eggs, basil, mint, eggplant, green tomatoes, roma tomatoes, cherry tomatoes and yellow pear tomatoes.

NOTABLE

This Saturday (and the third Saturday of the month) visit the VB Flea. It’s held directly behind Three Ships Coffee just a half block from OBFM from 8 a.m. until 1 p.m. The flea features carefully curated vendors, from local and regional pickers, artists, artisans and junkers. But not that bad junk, only good junk, says organizers.

FOOD FOR THOUGHT

How did the farmer fix the tear in his pants? … With a cabbage patch!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE
PARMESAN PLUM TOMATOES 

I love plum tomatoes, also called roma tomatoes. This small, oblong fruit (yes, tomatoes are a fruit and not a vegetable) are packed with flavor and a great size in-between cherry tomatoes and slicing tomatoes. One of my favorite ways to use them is to top them with parmesan cheese and broil them. 

Cut them into thirds and place on top of grilled, sliced baguette and sprinkle with chopped, fresh basil for an appetizer, place two on top of some tossed and dressed mixed greens for a salad, or use as a side dish for any meal – even breakfast. Here’s how to make them:

Turn your oven on broil and cut four tomatoes in half length-wise. In a shallow dish, add 1/4 cup grated parmesan cheese and set aside.

Add one tablespoon of butter in a small saucepan over low heat and once melted, remove from the heat dip the cut side of the tomato in the butter, remove, and immediately press down into the parmesan cheese to coat.

Set cut-side up on a baking sheet and broil for 3-5 minutes until cheese has melted and creates a golden brown topping. Remove from oven and, while hot, sprinkle with a bit of coarse salt, freshly ground black pepper, and finely chopped fresh flat leaf parsley.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Dave and Dee’s Homegrown Mushrooms

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Jubilee Seafood

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Orchid Station

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

What’s shakin’, bakin’? The Bakery at Riverside Farm comes with all sorts of baked goodies, but grab your favorites this week; they will not be at the Aug. 19 market.

Chill out! The Chilly Mermaid food truck will be at the market with Peach Gelato and other customer favorites.

Elizabeth Eats will be carrying two new products this week: Cinnamon Spice Granola and Mint Chocolate Bites, along with Vanilla Cake Bites, Coffee Bites, Strawberry Chocolate Fudge, Turmeric Almond Milk, Chocolate Cashew Milk, Almond Milk, Ketchup, Savory Nut and Seed Bread, and Triple Nut Butter. This is Elizabeth Eats second to last market for the season, so come stock up on all of your favorite items.

This weekend Flour Child Bakery comes stocked with plenty of their new Honey Rum Cake after selling out almost immediately last week. They will also continue to celebrate peach season with fresh peach pies.

Jubilee Seafood returns to the market with a boatload of fresh seafood. Remember to pre-order if you are looking for anything in particular.

Moo-ve over! Lamia’s Crepes will once again partner with Udder Chaos Farms to offer their exclusive “Udder Chaos Crepe.”  This delicious crepe features fresh Berkshire pork sausage and two non-GMO eggs direct from Udder Chaos. It is topped with melted Swiss cheese and Lamia’s own homemade aioli sauce. These crepes are only offered at Old Beach Farmers Market and servings are limited, so make your order early.  Once they’re gone, they’re gone.

Get sharp with Max The Knife, who is at the market this week sharpening blades.

My Vegan Sweet Tooth will have their award-winning cinnamon rolls at the market, as well as lots of other goodies, including raw cookie dough in a jar.

FOOD FOR THOUGHT

What’s green and goes to summer camp? … A Brussels Scout!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE
GRILLED TOMATOES

Grilling tomatoes, like just about any other produce, caramelizes natural sugars in the fruit or vegetable and brings out sweet elements along with the smokey nuances from the grill. I love to grill tomatoes to use as a salad on their own when served with fingers of crisp romaine lettuce, chopped and placed on grilled bread for bruschetta, or as a side to a main dish. Here’s how you make them:

Take two ripe tomatoes and cut in half. Scoop out seeds and pulp and brush each cut side with olive oil. Place the tomato halves, cut side down, on the hot part of a grill. Close the grill and cook for 3-4 minutes, or until the tomato has softened and the cut side has slightly browned.

Remove tomatoes with a spatula and plate, cut side up, drizzle on a little more olive oil, and sprinkle on coarse salt, freshly ground black pepper, some crushed red pepper flakes. and some rough chopped fresh basil leaves. While hot, you can also sprinkle on some grated parmesan cheese, or blue cheese or feta cheese crumbles. Yields 4 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Bergey’s Blossoms

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19^th Street Bistro

Cromwell’s Produce

Dave and Dee’s Homegrown Mushrooms

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

It Started With A Fig

Jubilee Seafood

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

Plan a picnic! Louise from The Bakery at Riverside Farm suggests grabbing a loaf of their amazing sourdough bread, some cheese from The Creative Wedge, tomatoes from Mattawoman Creek Farms and finish off with a pie from Vy’s. Sounds like a plan!

This week Elizabeth Eats will introduce two new homemade nut milks: Lavender Almond Milk and Hazelnut Cashew Milk. Look for them along with market favorites such as turmeric almond milk, chocolate cashew milk, strawberry chocolate fudge, coffee bites, vanilla cake bites, savory nut and seed bread, coconut bacon, and triple nut butter. It’s gluten free, dairy free, and refined sugar free organic goodness!

The fabulous fig jams are in at It Started With A Fig.

Flour Child Bakery is busy with lots of new items for the market this weekend. Look for raspberry breakfast buns, honey rum cake, Key lime coolers, shortbread wedges and Greek honey walnut cake. Also check out the cinnamon rolls, pies, cookies, and more, always made from scratch

Fresh catch! Jubilee Seafood offers fresh and local catches. Shop for finfish, shellfish and more, but keep in mind tuna and shrimp depend upon when the boat comes in; look for updates on Jubilee’s Facebook page for details, or phone or email them. And remember,   preorder to reserve your item because quantities are limited.

Mattawoman Creek Farms will have a big selection of their organic veggies, including: cantaloupes, spaghetti squash, tomatoes (eight varieties), edamame, potatoes, eggplant, cucumbers, zucchini, yellow squash, sugar dumplings,  asparagus beans, onions and most likely a big August surprise! Their final list of what they will be bringing will be included in their Friday email newsletter. You can sign up to receive their newsletter at: http://www.mattawomancreekfarms.com/SignUpForm.htm

New Earth Farm will have Long island cheese squash, spaghetti squash, celeriac, sweet and hot peppers, tomatoes, chard, melons, Asian pears, basil, oregano, eggplant and eggs

FOOD FOR THOUGHT

What is small, red, and whispers? … A hoarse radish!

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE
AGLIO E OLIO

Not every pasta sauce is tomato based. One of my favorites is Aglio e Olio (pronounced AH-lyoh ay OH-lyoh) which simply translates to “garlic and oil.” This is a tasty, simple sauce to use on spaghetti squash, or tossed in any pasta dish filled with fresh veggies from the market. Here’s how to make it:

Generously coat the bottom of a saute pan with extra virgin olive oil, about 1/2 to 3/4 cup. Sliced 10-12 peeled garlic cloves and turn heat on low; you want to gently cook the garlic and not burn it.  The garlic slices should soften and turn golden. Remove the pan from the heat and toss in 2 teaspoons crushed red pepper flakes and gently stir. Sprinkle in about 1/2 teaspoon coarse salt and a squeeze from one half of a lemon. Add a small handful of rough chopped fresh flat leaf parsley, stir, and use. Yields approximately 4 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

The Creative Wedge

Croc’s 19^th Street Bistro

Cromwell’s Produce

Dave and Dee’s Homegrown Mushrooms

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Sunnysnacks

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

Here’s some news you can use from our vendors:

The Bakery At Riverside Farm returns with her wonderful sourdough bread, available in a number of varieties. with sourdough varieties. Muffins and scones are back on the menu. And a tip from Louise: “There is nothing better than a tomato sandwich on sourdough, panzanella salad with kalamata olive sourdough, or cucumber and peanut butter on whole grain.”

Brrr … The Chilly Mermaid Gelato Truck serves up some refreshing flavors, including chocolate, vanilla, coffee and strawberry gelato, as well as blood orange, lemon and cantaloupe (from Cromwell Farm’s melons) sorbet.

Look sharp! Max The Knife is here to sharpen blades for all your culinary needs.

Speedy’s Hot Sauce showcases Jimmy’s new bloody mary mix, made with tomato, lemon and lime juices and his signature Speedy’s #44 hot sauce. The first batch just bottled on Wednesday.

Figs are ready, says Lori! Stop by It Started With A Fig for Fig and Figgin-Apple jams.

At New Earth Farm look for Armenian cucumbers, slicing cucumbers, okra, kale, chard, onions, celeriac, pasture raised eggs and more.

FOOD FOR THOUGHT

What vegetables do sailors fear? … Leeks!!!

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 thinly sliced lengthwise, 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.

Recipe from Chef Patrick Evans-Hylton
Subscribe free to Patrick’s Virginia Eats + Drinks Magazine
www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm
Beach Biscotti
Bergey’s Blossoms
The Butter Brothers
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Dave and Dee’s Homegrown Mushrooms
Elizabeth Eats
The Farm Life
Flour Child Bakery
Full Quiver Farm
Give, Treat, Love
Grace and Gratitude
The Green Cat Cafe
Iron Goddess Tea Room
It Started With A Fig
Jubilee Seafood
Lamia’s Crepes
Mattawoman Creek Farms
Micro Greens Virginia Beach
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
The Orchid Station
Pelon’s Baja Grill
Pendulum Fine Meats
The Prissy Pickle
Tasha’s Own
Three Ships Coffee
Udder Chaos Farms
Vy’s Pies
Whole-ly Rollers
Zinnia Girls

Here’s some news you can use from our vendors:

After a week off, Louise from The Bakery At Riverside Farm returns loaded with sourdough varieties. Sour Cream Blueberry Muffins made with local Picketts Harbor berries are on the list too.

Summer is fig-tastic at It Started With A Fig. Stop by for samples (and to purchase) these tasty, versatile all-natural homemade jams.

Iron Goddess Tea Room is serving up another free tasting event at 10:30. The theme is Oolong teas, and they will be featuring two brand new Taiwanese Oolong teas – Nantou Four Seasons Oolong, a great everyday drinking tea, and Alishan High Mountain, a fine grade tea from a very special region in Taiwan.

Plan your summer parties the week with local fresh catches from Jubilee Seafood. All items are picked up locally and are fresh; preorder to reserve your favorites. In addition to clams, oysters, crabmeat, dry-pack sea scallops and more, look for some frozen Eastern Shore softshell crabs. Check their Facebook page for any last minute catches.

Mattawoman Creek Farms is taking preorders of their bulk organic slicing tomatoes for pickup at Saturday’s market. Look for other delicious things, too.

It’s the dog days of summer, and produce is coming in fast. At New Earth Farm look for sweet peppers, hot peppers, shishito peppers (see Patrick’s recipe below), kale, chard, onions, scallions, eggplant, pasture raised eggs and more.

The Orchid Station only blooms at OBFM once a month, and this Saturday is it. Kathy has a good selection of beautiful, blooming plants. Customers can call ahead with any special requests.

NOTABLES

Stroll over to Station 14, just a block south on Cypress Street, for the Merchant Market. Shop for great gifts and fantastic finds, with proceeds benefiting the Virginia Beach Volunteer Rescue Squad. The event takes place from 9 a.m. until 2 p.m. at the station, 740 Virginia Beach Boulevard, right next to the library. For more information, visit www.VBVRS.org

FOOD FOR THOUGHT

Why did the tomato blush? … Because he saw the Salad dressing. 

RECIPE

SAUTED SHISHITOS 

Shishito isn’t the name of a mid-80s Phil Collins song, it’s a small, finger-long, thin-skinned Asian pepper, with an entirely edible pod. It can be eaten raw in salads or on sandwiches, but it is typically served blistered by frying, grilling or roasting and eaten as an appetizer or snack (or try them in an omelet or on a pizza.) The shishito is fruity and mellow-flavored, except when it isn’t; about one in every ten peppers are hot and spicy, making it like an edible game of chance. 

In a large sauce pan, add a few tablespoons of olive oil and heat over medium heat until the pan and oil are very hot, but not smoking. Add a handful of shishito peppers and toss them frequently. You want to keep them moving about in the pan so they blister where they are in contact with the heat, but do not burn.

Cook and toss for 10-15 minutes. Remove from the pan immediately to a medium bowl, add a squeeze of fresh lemon, a sprinkling of sea salt, and toss.

Serve immediately with a cool dressing like ranch or Green Goddess. If you’d like my recipe for Green Goddess, email me, PatrickEvansHylton@gmail.com and put “Green Goddess recipe” in the subject line.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

The Butter Brothers

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Dave and Dee’s Homegrown Mushrooms

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Jubilee Seafood

Lamia’s Crepes

Mattawoman Creek Farms

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Orchid Station

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

Here’s some news you can use from our vendors:

Look for a special appearance at The Creative Wedge tent by Chef Sydney Meers of Stove The Restaurant [in Portsmouth] who will be sampling his Cowboy Syd’s D’Lish Sauce and his “Not So Hot” Hot Sauce. They will have plenty of both varieties for sale as well.

Elizabeth Eats says stop by for the following: Turmeric Almond Milk, Chocolate Cashew Milk, Vanilla Cake Bites, Coffee Bites, Strawberry Chocolate Fudge, Savory Nut and Seed Bread, and ketchup.

Flour Child Bakery will be featuring peach pies of all kinds: Peach Crisp, Blueberry-Peach, and Cherry-Peach Pies! Always made with fresh fruit — never canned pie fillings — and made from scratch pie crusts! They usually sell out, so they encourage folks to call the bakery ahead of time to reserve any pie they’d like to pick up from the market.

Need a treat for your cat furiends?  Give.Treat.Love. grows organic catnip in their garden and will have catnip carrot toys and fresh dried catnip at the market.

Iron Goddess Tea Room will be doing a free class and tea tasting featuring their white teas and their jasmine teas: Silver Needle, Yunnan White Jasmine, and Black Jasmine. The class starts at 10:30 a.m. at our stand on the corner next to Zinnia Girls. They will also be featuring their Silver Needle and White Jasmine as Iced Teas and in our mocktails.

Lori from It Started With A Fig says her fig tree will be ready in a few weeks and she is gearing up for Fig Jam and Figgin-Apple Jams. She is taking preorders now.

Jubilee Seafood’s ship came in; well boat. As in shrimp boat, last week, and it could happen again this week. Check their Facebook page on Friday with an update. Do stop by for plenty of oysters, clams, crabmeat, hard crabs and scallops – all local and fresh! Be sure to preorder to ensure you get what you’d like.

Mattawoman Creek Farms is harvesting their second crop of organic sweet corn by the trailer loads! They will be bringing large quantities of this supersweet organic sweet corn to the market on Saturday. They will also have a good selection of their other organic veggies including: beets, yard-long beans, slicing tomatoes, cherry tomatoes, cucumbers, patty pan squash, eggplant, onions, zucchini, yellow squash, potatoes, cabbage and sweet basil.

Max The Knife returns the week, and notes that the July 1 market was his best knife sharpening day since coming to OBFM as a vendor.

Micro Greens Virginia Beach reminds you these little bits burst with flavor, and are great to use in a dish, not just as a garnish. Best sellers continue to be mustard, red garnet amaranth, Russian red kale Detroit dark red beets and the elusive lemon basil. Newly added: rainbow Swiss chard, cinnamon basil, watercress, China rose, and an opal basil that will be ready to add to any dish you wish to create.

My Vegan Sweet Tooth returns with animal friendly sweets (including gluten free) and their savory vegan breakfast burritos.

Look for all the summer favorites from New Earth Farm, including a beautiful selection of tomatoes – heirloom varieties, Juliettes and sweet sun golds, just to name a few. They also have more cucumbers, squash (all shapes, sizes and colors!), and onions – just to name a few items. Plus, their amazing pasture raised eggs with the creamiest golden yolks – they sold out last week!

Take a taste of Pennecook Peppers; Kevin has new samples of his outstanding products, including their Porch Party Pepper jelly with Cream Cheese and a Pecan-Scallion-Pepper Jelly Spread. Also, congratulations to Pennecook for an outstanding review in the July-August 2017 issue of Southern Lady Magazine, where you can find the pecan and scallion spread recipe.

NOTABLES

The board of the Old Beach Farmers Market is happy to announce market manager Tracey Sanford has accepted the role of OBFM’s first Executive Director. Tracey will also continue with her market manager duties. Congratulations, Tracey.

Every third Saturday of the month, visit the VB Flea, directly behind Three Ships Coffee at the Oceanfront, in the heart of the VIBE Creative District. It’s just a half a block away from OBFM. The hours are 8 a.m. until 1 p.m. They feature carefully curating vendors, from local and regional pickers, artists, artisans and junkers. Not that bad junk, only good junk, says Brad Ewing of Three Ships Coffee (who is also a market vendor).

FOOD FOR THOUGHT

How is an ear of corn like an army? … It has lots of kernels.

RECIPE

TOMATO-MOLE

A simple seasonal pleasure are rich, red, ripe tomatoes.  Slice these bad boys and serve on soft, white bread. Cut them up and add them to a green salad. Grill slices along side burgers and dogs; it’s all good.

Also good: my recipe for Tomato-mole, a spreadable dip that’s one of my favorite ways to enjoy fresh tomatoes. Here’s how you make it – 

Finely chop one large, ripe tomato and add to a medium bowl. Toss it with a tablespoon of lime juice, a teaspoon of hot sauce, 1/2 teaspoon sea salt, 1/2 teaspoon garlic powder. Then fold in two peeled and mashed avocados and a quarter cup of sour cream, stirring until well combined. Chill for about an hour before use, and enjoy as a dip with chips, a spread on sandwiches, or a topping on grilled seafood. Yields 4-6 servings.

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Chilly Mermaid Food Truck

The Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Dave and Dee’s Homegrown Mushrooms

Elizabeth Eats

The Farm Life

Flour Child Bakery

Full Quiver Farm

Give, Treat, Love

Grace and Gratitude

The Green Cat Cafe

Iron Goddess Tea Room

It Started With A Fig

Jubilee Seafood

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pennacook Peppers

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Whole-ly Rollers

Zinnia Girls