Thanks, Hurricane Matthew, for turning away from us. The market is open, the street is closed, and our food artisans are prepping for a good turnout.

Full Quiver Farm is having a stock-the-freezer bonanza, with specials on pork roasts and sausage. Check their website for details or to pre-order:  www.fullquiverfarm.com

Pendulum Fine Meats and Udder Chaos Farm also have pastured meats. How lucky we are to have three free-range, no-antibiotic meat sources with us!

Mattawoman Creek Farms is featuring crisp green beans and lots of fall eggplant, along with a full table of certified organic veggies.

A special high-five for our fabulous Old Beach star chefs Ross Riddle of Hashi Food Truck and Rodney Einhorn of Terrapin, featured in the new Distinction magazine. And New Earth Farm’s educational director, chef Lyndsay Gutierrez, is featured in an article on canning in the same issue. Old Beach salutes you all.

Hilltop YMCA and Dominion Green Power are here, too.

Come! It’s a No-Hurricane party!

RECIPE

SOUTHERN FRIED APPLES

One of my favorite things to do with apples is to simply pan fry them in sugar and spice and something nice (in this case, the nice being butter) and serving them in a number of ways.

A great way is to top meat dishes; the dichotomy of sweet and savory is awesome – try on top pork, sausage and grilled chicken especially. They are also awesome with breakfast – top pancakes or french toast, biscuits split open, or as a side dish to heartier fare. And don’t forget dessert – eat spooned over ice cream or pound cake for a real treat.

Here’s how to make them: core and peel 2 Granny Smith apples and cut into eight wedges. In a skillet, heat 2 tablespoons unsalted butter over medium-high heat and place apples, cooking for 3 or 4 minutes, tossing occasionally.

Sprinkle on 2 tablespoons brown sugar, 1 tablespoon cinnamon and a pinch of salt and toss to coat. Cook for an additional 3 or 4 minutes, tossing occasionally, until apples are softened but still firm to the touch and juices have thickened and are syrupy. Serve while hot. Makes 4 servings.

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

Build Your Food

The Creative Wedge

Croc’s 19th Street Bistro

Fruitive

Full Quiver Farm

Give. Treat. Love.

Grace and Gratitude

Hashi Food Truck

It Started With A Fig

Mattawoman Creek Farms

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

Speedy’s Hot Sauce

Three Ships Coffee

Udder Chaos Farms

Veg Out Gardens

Whole-ly Rollers

Zinnia Girls