19/12/14 8:13 AM

Saturday, December 20, 2014

9 to noon


This Third Saturday December market is suitably bursting with a record 34 vendors.

We welcome newcomers Lavender House and Rockafeller’s Restaurant. Billi Parus, the herb aficionado of Lavender House, has been growing herbs in Virginia Beach since 1991. With about 150 varieties, you can bet she knows her stuff. Check out her herb blends, salts, vinegars, and jellies to spice up your favorite recipes.

Rockafeller’s, long a Rudee Inlet staple, will have a variety of sumptuous specialty desserts, including carrot cake, coconut cake, and Jamaican Rum cake.

Returning part-time bakers Beach Biscotti, Brownies Cookies & S’More, Just Cupcakes, and Sandi’s Sandies, plus regular favorites Vy’s Pies, Artisan’s Bakery, Beach Biscotti, and My Vegan Sweet Tooth, have your dessert choices stupendously satisfied.

 Hashi Food Truck, The Stockpot, and Country Boys BBQ have hot food ready to eat. BBQ is available by the bun or by the pound, and baby back ribs either by serving or a whole rack. Fixin’s, too.

Edmonds Bison Farm is back, too, along with Full Quiver and The Creative Wedge, to cover your meat cravings.

For a locavore touch, take a look at our new long-sleeved T-shirts, in handsome charcoal gray for men, cheerful lime green for women. Sales of ball caps, market bags, thermal totes, and calendars directly support the market.

This holiday market is long on quality and variety. And long on those small-batch local products you can’t find anywhere else.

Come, ye tasteful ones.



 One of the treats of the season is mulled wine, easily prepared and served at gatherings of family and friends. Here’s how I do mine.

In a large stockpot over medium heat, add 2 cups water, 1/2 cup white sugar, 1/2 cup brown sugar, 1 orange, sliced, 1 lemon, sliced, 1 teaspoon ground cloves and 2 teaspoons ground cinnamon. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Add 1 bottle red wine, such as merlot, and heat an additional 5-10 minutes. Spoon into mugs and garnish with cinnamon sticks. Makes about 8 servings


 Artisan’s Bakery & Cafe

The Bakery at Riverside Farm

Beach Biscotti

Bergey’s Blossoms

Brownies, Cookies & S’more

Country Boy’s Barbeque

Creative Wedge

Croc’s 19th Street Bistro

Cromwell’s Produce

Edmonds Bison Farm

Fresh Batch Jams

Full Quiver Farm

Give. Treat. Love.

Hashi Food Truck

Heads Up Hydrogreens

Just Cupcakes

Lavender House

Mattawoman Creek Farms

My Vegan Sweet Tooth

New Earth Farm

Pasta e Pani

Pelon’s Baja Grill

Pennacock Peppers

Rockafeller’s Restaurant

Sandi’s Sandies

Shady Goat Farm

Speedy’s Hot Sauce

The Stockpot

Tasha’s Own Goats Milk Soap

Terrapin Restaurant

Three Ships Coffee

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

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