PIMENTO CHEESE COMPOUND BUTTER
Mattawoman Creek Farms will have their organic grape, cherry and slicing tomatoes, tatsoi, basil, bunching onions, peppers, sugar dumpling squash, eggplant and potatoes.
Look for all the tempting. treats from Sandi’s Sandies, plus, new this week, Dark Chocolate Chip Cookies too!
SunnySnacks is back this weekend with their full menu, plus their limited-edition fall flavors! Get there early, the paleo-friendly Pumpkin Spice Latte BubbyBalls sold out in the first hour last time! Their other fall flavors include Smoky Butternut Hummus and Pumpkin Pie Hummus, both of which are gluten free.
FOOD NEWS YOU CAN USE
Market forecast: the region will see partly cloudy skies with a 20 percent chance of precipitation and high of 82 on Saturday. The winds will be east at 10 mph. Source: www.WTKR.com
FOOD FOR THOUGHT
What are gourds most afraid of ??? … Things that go pump-kin the night !!!
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RECIPE
PIMENTO CHEESE COMPOUND BUTTER
Pimento cheese, such as the offerings from OBFM vendor The Creative Wedge is always enjoyed simply as a spread on crackers or between two slices of bread for a sandwich. But we like to make a Pimento Cheese Compound Butter for extra richness. Craft with regular pimento cheese, or a sassy variety crafted with peppers for some added heat and unsalted butter.
We like to put a medallion or two of our Pimento Cheese Compound Butter on top of a bowl of hot grits, a burger just off the grill, a thick cut steak, chicken, pork, or even a bowl of steamed vegetables. Cut off a few medallions, but between two slices of bread, and make an incredible grilled cheese sandwich. Here’s how I make it:
Combine 1/2 cup (1 stick) unsalted butter, softened, and 1/4 cup pimento cheese thoroughly in a medium bowl. Roll the mixture into a log with wax paper, with ends folded closed, and refrigerate at least 1 hour.
To use, cut off medallions of the butter and add on top of food. Keep butter rolled in wax paper, with ends folded closed. It will keep refrigerated 3-4 days or you can freeze for up to a month.
Recipe from Chef Patrick Evans-Hylton
Subscribe free to Patrick’s Virginia Eats + Drinks Magazine
www.VirginiaEatsAndDrinksMagazine.com
VENDORS
Beach Bees
Buck & Bramble
Crunchy Carrot
Dee’s Peanut Butter
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
Lamia’s Crêpes
Lolly’s Creamery
Maha Kombucha Co
Mattawoman Creek
Max The Knife
New Earth Farm
Over Achieving Tea
Pelon’s Baja Grill
Pilgrim Bread
Prosperity Kitchen
Red Mushroom Brewing
Sandi Sandies
Seafield Farm
Speedy’s Hot Sauce
Sunny Snacks
The Butter Brothers
The Creative Wedge
Three Ships Coffee
Whole-ly Rollers
Vy’s Pies