10/08/17 7:06 AM

What’s shakin’, bakin’? The Bakery at Riverside Farm comes with all sorts of baked goodies, but grab your favorites this week; they will not be at the Aug. 19 market.

Chill out! The Chilly Mermaid food truck will be at the market with Peach Gelato and other customer favorites.

Elizabeth Eats will be carrying two new products this week: Cinnamon Spice Granola and Mint Chocolate Bites, along with Vanilla Cake Bites, Coffee Bites, Strawberry Chocolate Fudge, Turmeric Almond Milk, Chocolate Cashew Milk, Almond Milk, Ketchup, Savory Nut and Seed Bread, and Triple Nut Butter. This is Elizabeth Eats second to last market for the season, so come stock up on all of your favorite items.

This weekend Flour Child Bakery comes stocked with plenty of their new Honey Rum Cake after selling out almost immediately last week. They will also continue to celebrate peach season with fresh peach pies.

Jubilee Seafood returns to the market with a boatload of fresh seafood. Remember to pre-order if you are looking for anything in particular.

Moo-ve over! Lamia’s Crepes will once again partner with Udder Chaos Farms to offer their exclusive “Udder Chaos Crepe.”  This delicious crepe features fresh Berkshire pork sausage and two non-GMO eggs direct from Udder Chaos. It is topped with melted Swiss cheese and Lamia’s own homemade aioli sauce. These crepes are only offered at Old Beach Farmers Market and servings are limited, so make your order early.  Once they’re gone, they’re gone.

Get sharp with Max The Knife, who is at the market this week sharpening blades.

My Vegan Sweet Tooth will have their award-winning cinnamon rolls at the market, as well as lots of other goodies, including raw cookie dough in a jar.


What’s green and goes to summer camp? … A Brussels Scout!


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


Grilling tomatoes, like just about any other produce, caramelizes natural sugars in the fruit or vegetable and brings out sweet elements along with the smokey nuances from the grill. I love to grill tomatoes to use as a salad on their own when served with fingers of crisp romaine lettuce, chopped and placed on grilled bread for bruschetta, or as a side to a main dish. Here’s how you make them:

Take two ripe tomatoes and cut in half. Scoop out seeds and pulp and brush each cut side with olive oil. Place the tomato halves, cut side down, on the hot part of a grill. Close the grill and cook for 3-4 minutes, or until the tomato has softened and the cut side has slightly browned.

Remove tomatoes with a spatula and plate, cut side up, drizzle on a little more olive oil, and sprinkle on coarse salt, freshly ground black pepper, some crushed red pepper flakes. and some rough chopped fresh basil leaves. While hot, you can also sprinkle on some grated parmesan cheese, or blue cheese or feta cheese crumbles. Yields 4 servings.

Recipe from Chef Patrick Evans-Hylton

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The Bakery at Riverside Farm

Bergey’s Blossoms

The Butter Brothers

The Chilly Mermaid Food Truck

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

It Started With A Fig

Jubilee Seafood

Lamia’s Crepes

Mattawoman Creek Farms

Max The Knife

Micro Greens Virginia Beach

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

The Prissy Pickle

Speedy’s Hot Sauce

Tasha’s Own

Three Ships Coffee

Udder Chaos Farms

Vy’s Pies

Whole-ly Rollers

Zinnia Girls

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