OH COME ALL YE TASTEFUL
Saturday, December 20, 2014
9 to noon
OH COME, ALL YE TASTEFUL
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.
RECIPE
MULLED VIRGINIA WINE
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
VENDORS
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