Old Beach Farmers Market | ‘Twas the Saturday Before Christmas…

‘Twas the Saturday Before Christmas…

21/12/15 8:05 AM

And folks all around

Knew Old Beach FM

Was the hot place in town.

For what’s better than local

To give and receive?

Our food-savvy vendors

Your tasks will relieve.

Almost three dozen home-grown farmers, bakers, and small batch food artisans are bringing their best wares this Saturday. Part-time purveyors and regulars are ready to greet you with the best of the season.

We are especially happy to welcome back North Carolina’s Weeping Radish Farm Brewery, whose signature sausages set a high bar for craftsmanship. They will have several varieties of brats and andouille, Brazilian linguica, kielbasa, and sweet potato liverwurst. It’s so good to have them back.

Mattawoman Creek Farm is bringing a whopping 20 kinds of produce, including that bright green stunner, Romanesco cauliflower, as well as several kinds of kale and lettuce, and field-fresh spinach.

With deep regret, this will be the last market for Shady Goat Farm. Shannon Rice’s family is moving. Time to load up on her creamy chevres in a panoply of flavors, along with lots of rich truffles. Good to eat now, take to others, and also to freeze.

A number of our vendors are taking pre-orders, including Full Quiver Farm, Vy’s Pies, Edmond’s Bison Farm, Rockafeller’s, and more. Check their websites and order ahead for pickup on Saturday at the market. It’s good to know that what you want and need will be waiting for you.

Our top priority at Old Beach Farmers Market is to keep our customers happy. Your responses help us make improvements to better serve you. Please click this link https://www.surveymonkey.com/r/DQFKW5F to fill out a brief questionnaire. The survey should take only 5 minutes, and your responses are completely anonymous. We really appreciate your help.

Merry shopping to all,

May it prove a delight.

RECIPE

MADEIRA-MUSHROOM SAUCE

This delicious sauce would be perfect over many meat and poultry dishes, perhaps from some products from OBFM vendors like Weeping Radish Farm Brewery, Full Quiver Farm or Edmond’s Bison Farm.

Ingredients

4 tablespoons butter

1 tablespoon extra-virgin olive oil

1⁄2 pound fresh mushrooms, stemmed and quartered

3 tablespoons minced shallots

1⁄2 cup Madeira wine

21⁄2 cups vegetable stock

1⁄2 teaspoon dried thyme

1⁄4 teaspoon white pepper

Method

Heat 2 tablespoons of the butter and the olive oil in a medium skillet over medium-high heat until the butter melts and the mixture is hot. Add the mushrooms and shallots, and cook, stirring frequently, for 4 minutes.

Add the wine to the skillet, reduce the heat to medium, and cook, stirring frequently, for 2 minutes. Add the vegetable stock, thyme, and white pepper, and cook, stirring frequently until the sauce thickens, 5 to 6 minutes. Add the remaining 2 tablespoons butter, gently stirring until it melts. Keep warm on the stovetop until ready to serve.

Yields 2 – 2-1/2 cups

From Patrick Evans-Hylton

www.PatrickEvansHylton.com

VENDORS

Artisan’s Bakery & Café

Beach Biscotti

Bergey’s

Brownies, Cookies & S’more

Build Your Food

The Creative Wedge

Croc’s 19^th Street Bistro

Cromwell‘s Produce