PUMP UP THE PUMPKIN … SPICE

01/09/17 1:52 PM

Bakery at Riverside Farm is at the market with sourdoughs to go with all the tomatoes and other veggies that are popping out of the garden. Scones and probably one more round of blackberry muffins will be there too.

Get peachy with the last of the peach pies of the season with Flour Child Bakery. Fall pies are starting soon! Be sure to pre-order for your favorites.

Bow wow! Give.Treat.Love. will have showcase organic butternut squash treat, locally sourced from OBFM friends at Mattawoman Creek Farms.

Jubilee Seafood makes things shrimp-tastic this weekend with mixed count heads on shrimp, 21/25 count shrimps and 16/20 count shrimps in addition to their other wonderful fresh catch, including hard crabs. littleneck clams, seaside oysters fresh picked crabmeat, dry-packed scallops, fresh caught tuna, and more! Pre-order to avoid disappointment as supplies are limited and go fast.

Come get your veggie and herb plants for your fall garden this Saturday as Veg Out Gardens returns to Old Beach with their certified organic offerings.

My Vegan Sweet Tooth comes with our amazing sweet treat as well as their vegan chicken sandwiches again this week, back by popular demand.

NOTABLE

Happy Labor Day – and Happy Meteorological Autumn, folks!

FOOD FOR THOUGHT

WHAT DID ONE FLIRTY PUMPKIN SAY TO THE OTHER … WELL, HELLLLLO GOURD-EOUS

TELL US!

What do you love most about Old Beach Farmers Market? Let us know and we’ll share your thoughts in an upcoming newsletter. Send your note to PatrickEvansHylton@gmail.com

RECIPE
PUMP UP THE PUMPKIN … SPICE

Brace yourselves for pumpkin-flavored everything for the next few months. Want to jump on the bandwagon, but in a simple way that doesn’t involve artificial ingredients or unnatural flavors? Then whip up a batch of my Pumpkin Spice mixture.

In a medium-sized bowl, add 4 teaspoon ground cinnamon. 1 teaspoon ground ginger, 1 teaspoon ground nutmeg and 1/4 teaspoon ground cloves and stir to incorporate. Use in baking, to season, or stir a spoonful in a latte. This stores great in an airtight container, and the recipe can easily be doubled or tripled.

Recipe from Chef Patrick Evans-Hylton
Subscribe free to Patrick’s Virginia Eats + Drinks Magazine
www.VirginiaEatsAndDrinksMagazine.com

VENDORS

The Bakery at Riverside Farm
Beach Biscotti
Bergey’s Blossoms
Brentwood Farm
The Butter Brothers
The Creative Wedge
Croc’s 19th Street Bistro
The Farm Life
Flour Child Bakery
Full Quiver Farm
Give, Treat, Love
Grace and Gratitude
The Green Cat Cafe
Iron Goddess Tea Room
It Started With A Fig
Jubilee Seafood – 2 spaces
Lamia’s Crepes
Mattawoman Creek Farms
Micro Greens Virginia Beach
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
Pelon’s Baja Grill
Pendulum Fine Meats
The Prissy Pickle
Sandi’s Sandies
Tasha’s Own
Three Ships Coffee
Udder Chaos Farms
Veg Out Gardens
Vy’s Pies
Whole-ly Rollers
Zinnia Girls

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