PIMENTO CHEESE COMPOUND BUTTER

20/09/19 12:33 PM

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

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