The Creative Wedge has your Labor Day Essentials with The Party Square which contains Memaw’s Pimento Cheese, Smoked Gouda Dip, TnT Horseradish Cheddar Spread, and Pepper Jack Spread. 

East Coast Herbal Solutions’ Overachieving Tea announces their new website, www.OverachievingTea.com, bringing unique blends of tea to your doorstep. YOu can take advantage now of customizable gift boxes with personalized message included, too. 

From Rome with Love will be at the market with three different kinds of biscotti.

Full beef supply, just in! Stock up on Full Quiver Farm’s grass-fed beef this weekend at the market. Come by and get your Labor Day weekend grilling needs such as, pork chops, sausage, ribs, beef steaks, hamburger and more. Ask about how you can save 10 percent on their combo burger-pack, and the other combo specials they will have available this weekend!

SunnySnacks is back this weekend! Stock up on their best-selling Grainless Granola (gluten free, vegan, and Paleo-friendly) to top your end-of-summer yogurt, ice cream, or smoothie bowls! They’ll have the rest of their full menu available, too.

FOOD NEWS YOU CAN USE

Welcome this week’s special guest vendor, JMT Sweets & More

Market forecast: the region will see mostly sunny skies with a 10 percent chance of precipitation and high of 86 on Saturday. The winds will be north at 8 mph. Source: www.WTKR.com 

FOOD FOR THOUGHT

What do you call an over-the-hill legume? … A has bean!

WELCOME NEW SUBSCRIBERS

Welcome to new subscribers to the OBFM newsletter

We appreciate you signing up; please tell your friends to subscribe. Our newsletter is sent free prior to each market full of news, recipes, tips, and tricks for you to make the most of your OBFM experience. Remember, you can sign up for the newsletter on our website, www.OldBeachFarmersMarket.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. Take a break from all the Labor Day grilling and mangia! Mangia! 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

Blooming Farmer

Buck & Bramble 

Crunchy Carrot

East Coast Herbal Solutions

Empowered Plant Cakes

From Rome with Love

Full Quiver Farm

Give.Treat.Love

Grace and Gratitude

Honest Pastures

It Started with a Fig

Joysicles Gourmet Pops

Jrs Microgreens

Jubilee Seafood

Lamia’s Crêpes

Lolly’s Creamery

Maha Kombucha Co

Mattawoman Creek Farms

Max The Knife

New Earth Farm

Pelon’s Baja Grill

Pilgrim Bread

Prosperity Kitchen

Red Mushroom Brewing

Savor the Olive

Seafield Farm

Speedy’s Hot Sauce

SunnySnacks Organics

The Butter Brothers

The Creative Wedge

Three Ships Coffee

Udder Chaos Farms

Whole Body Health

Whole-ly Rollers