SPICED RUM WHIPPED CREAM
All Good Craft Granola Bars returns to the market with three flavors for sale: IPA, Tropical IPA, and Stout. They will also sample a new recipe in development: Blueberry Hefeweizen. Get three bars for $7 or a six pack for $12., and get a free Hefeweizen bar with each six pack. Also preorder (and sign up for their newsletter) at AllGoodGranolaBars.com
Crunchy Carrot joins the market this weekend with a fabulous fall flavor, offering a new Pear special juice on Saturday.
Mattawoman Creek Farms will have their all-organic wax beans, green beans, grape, cherry and slicing tomatoes, green tomatoes, Napa cabbage, arugula, sorrel, sweet Italian peppers, kale, lettuce, okra, potatoes, sugar dumpling squash and more.
Seafield Farm will have our traditional salad mix, fall salad mix, arugula, radishes, dill, cilantro, parsley, tomatoes, shishito peppers, okra, sunflowers shoots, and more
FOOD NEWS YOU CAN USE
Yes – we still have weekly markets! Come out and enjoy the bounty of autumn from our vendors through the end of October. OBFM will switch to monthly markets during winter starting in November.
Market forecast: the region will see partly cloudy skies with a 10 percent chance of precipitation and high of 70 on Saturday. The winds will be east-northeast at 12 mph. Source: www.WTKR.com
FOOD FOR THOUGHT
What do vegan zombies eat? … Graaains!
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RECIPE
SPICED RUM WHIPPED CREAM
Got your attention? This boozy topping is great on many desserts resplendent in autumnal flavors, offered from several of our OBFM vendors.
The rum used in the recipe is Four Farthing Spiced Rum,(www.FourFarthingSpicedRum.com) a historically-inspired offering that I created in partnership with Chesapeake Bay Distillery, located in the ViBe District. It’s a richly flavored, refined rum based on spices that would have been found in ships calling port in the region in the 17th and 18th century. Email me at Patrick@VirginiaEatsAndDrinks.com for a few of my favorite cocktail recipes with “Cocktail Recipes” as the subject.
Chill a medium metal bowl and metal whisk a few hours before making the whipped cream. In the bowl pour 1 cup heavy whipped cream along with 1/3 cup confectioners sugar and 2 teaspoons spiced rum. Whisk vigorously until soft peaks form, about 5 minutes. Cover and refrigerate until ready for use; use soon.
Recipe from Chef Patrick Evans-Hylton
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www.VirginiaEatsAndDrinksMagazine.com
VENDORS
Beach Bees
Buck & Bramble
Crunchy Carrot
Empowered Plant Cakes
From Rome with Love
Full Quiver Farm LLC
Give.Treat.Love
Grace and Gratitude
Hampton Roads Winery
Honest Pastures
It Started with a Fig
Jrs Microgreens
Maha Kombucha
Mattawoman Creek Farms
Max The Knife
New Earth Farm
Over Achieving Tea
Pelon’s
Pilgrim Bread
Prosperity Kitchen
Red Mushroom Brewing
Savor The Olive
Seafield Farm
Speedy’s Hot Sauce
The Butter Brothers
The Creative Wedge
Three Ships Coffee
Udder Chaos
Whole-ly Rollers