SASSY SHISHITOS AND MORE
Here’s some news you can use from our vendors:
After a week off, Louise from The Bakery At Riverside Farm returns loaded with sourdough varieties. Sour Cream Blueberry Muffins made with local Picketts Harbor berries are on the list too.
Summer is fig-tastic at It Started With A Fig. Stop by for samples (and to purchase) these tasty, versatile all-natural homemade jams.
Iron Goddess Tea Room is serving up another free tasting event at 10:30. The theme is Oolong teas, and they will be featuring two brand new Taiwanese Oolong teas – Nantou Four Seasons Oolong, a great everyday drinking tea, and Alishan High Mountain, a fine grade tea from a very special region in Taiwan.
Plan your summer parties the week with local fresh catches from Jubilee Seafood. All items are picked up locally and are fresh; preorder to reserve your favorites. In addition to clams, oysters, crabmeat, dry-pack sea scallops and more, look for some frozen Eastern Shore softshell crabs. Check their Facebook page for any last minute catches.
Mattawoman Creek Farms is taking preorders of their bulk organic slicing tomatoes for pickup at Saturday’s market. Look for other delicious things, too.
It’s the dog days of summer, and produce is coming in fast. At New Earth Farm look for sweet peppers, hot peppers, shishito peppers (see Patrick’s recipe below), kale, chard, onions, scallions, eggplant, pasture raised eggs and more.
The Orchid Station only blooms at OBFM once a month, and this Saturday is it. Kathy has a good selection of beautiful, blooming plants. Customers can call ahead with any special requests.
NOTABLES
Stroll over to Station 14, just a block south on Cypress Street, for the Merchant Market. Shop for great gifts and fantastic finds, with proceeds benefiting the Virginia Beach Volunteer Rescue Squad. The event takes place from 9 a.m. until 2 p.m. at the station, 740 Virginia Beach Boulevard, right next to the library. For more information, visit www.VBVRS.org
FOOD FOR THOUGHT
Why did the tomato blush? … Because he saw the Salad dressing.
RECIPE
SAUTED SHISHITOS
Shishito isn’t the name of a mid-80s Phil Collins song, it’s a small, finger-long, thin-skinned Asian pepper, with an entirely edible pod. It can be eaten raw in salads or on sandwiches, but it is typically served blistered by frying, grilling or roasting and eaten as an appetizer or snack (or try them in an omelet or on a pizza.) The shishito is fruity and mellow-flavored, except when it isn’t; about one in every ten peppers are hot and spicy, making it like an edible game of chance.
In a large sauce pan, add a few tablespoons of olive oil and heat over medium heat until the pan and oil are very hot, but not smoking. Add a handful of shishito peppers and toss them frequently. You want to keep them moving about in the pan so they blister where they are in contact with the heat, but do not burn.
Cook and toss for 10-15 minutes. Remove from the pan immediately to a medium bowl, add a squeeze of fresh lemon, a sprinkling of sea salt, and toss.
Serve immediately with a cool dressing like ranch or Green Goddess. If you’d like my recipe for Green Goddess, email me, PatrickEvansHylton@gmail.com and put “Green Goddess recipe” in the subject line.
Recipe from Chef Patrick Evans-Hylton
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www.VirginiaEatsAndDrinksMagazine.com
VENDORS
The Bakery at Riverside Farm
Beach Biscotti
Bergey’s Blossoms
The Butter Brothers
The Creative Wedge
Croc’s 19th Street Bistro
Cromwell’s Produce
Dave and Dee’s Homegrown Mushrooms
Elizabeth Eats
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
Lamia’s Crepes
Mattawoman Creek Farms
Micro Greens Virginia Beach
My Vegan Sweet Tooth
The Neighborhood Harvest
New Earth Farm
The Orchid Station
Pelon’s Baja Grill
Pendulum Fine Meats
The Prissy Pickle
Tasha’s Own
Three Ships Coffee
Udder Chaos Farms
Vy’s Pies
Whole-ly Rollers
Zinnia Girls