TEN LOOKS GOOD ON US

24/05/17 1:14 PM

We’re a 10!

Ten summers ago, Old Beach Farmers Market opened on Memorial Day Saturday with a farmer, a restaurant and a seafood vendor.  We now have 42 vendors with more asking to join. On a bigger scale, our little non-profit was the catalyst for the ViBe Creative District and the rejuvenation of the surrounding neighborhood. That’s plenty of reason to party, and we’re tooting our own horn.

Come this Saturday for a celebration: Mayor Will Sessoms joins us at 10 a.m. to toast our success and sample cupcakes by My Vegan Sweet Tooth. School of Rocks brings its own brand of musical energy in sets at 10:30 and 11:30 a.m.

Lori Golding Zontini, a member of the OBFM board (and event chair) and a vendor (It Started with a Fig) says, “We have a lot to celebrate. Our farmers, food producers and customers have created a real community that gathers weekly. I’m thrilled to be a part of it.”

Duff Kliewer, OBFM’s president, reflects on the market’s success.  “Old Beach Farmers Market is proof positive that a small group of volunteers can effect a big positive change in their neighborhood.

“As we approach our tenth anniversary, we celebrate the vendors who saw the vision and the opportunity we were offering and the customers who supported our growth. We look forward to a series of celebrations throughout the 2017 season and another ten years of growth.”

ETCETERA

Take note of our new summer hours; OBFM is open to serve you from 9 a.m. until noon.

Remember to check in on our Facebook page frequently for market updates.

This Saturday we welcome Dominion Green Power as a public service to discuss renewable energy for green-minded folks.

RECIPE

BOK CHOY SLAW

This is a fresh, delicious slaw that utilizes a gorgeous green – bok choy – which often makes an appearance at one or more vendors at OBFM. Use this slaw like you would any other – perhaps on top of some pulled pork barbecue sandwiches for Memorial Day. I also love to top another seasonal sandwich – this goes great on soft shell crabs. It’s also great on fish tacos. Here’s how I make it:

Take one large head of bok choy, trim, and slice very thin. Take two medium carrots and shred, and two or three green onions and slice thin. Add to a medium-sized bowl. In a separate bowl, add 1/4 cup white wine vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 2 teaspoons Dijon mustard, 1/2 teaspoon crushed red pepper and 1/4 teaspoon salt; stir until sugar and salt dissolve.

Dour dressing over bok choy mixture and toss to coat. Cover and refrigerate at least one hour to marinate and chill.

Makes 8 servings. 

Recipe from Chef Patrick Evans-Hylton

Subscribe free to Patrick’s Virginia Eats + Drinks Magazine

www.VirginiaEatsAndDrinksMagazine.com

VENDORS

Beach Biscotti

Bergey’s Blossoms

Brentwood Farm

The Butter Brothers

The Creative Wedge

Croc’s 19th

Street Bistro

Cromwell’s Produce

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

Mattawoman

Creek Farms

Micro Greens

Virginia Beach

My Vegan

Sweet Tooth

The Neighborhood

Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum

Fine Meats

Sandi’s Sandies

Tasha’s Own

Terrapin Restaurant

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

Comments are closed.