This week we are adding more seafood, more pastured meats, and more plants to the already outstanding array of food selections.

Two Fish Seafood Company comes from Edenton each week with three or four kinds of local, sustainable, fresh fish, whatever is closest and best. Nino and Brittany Buzzetta grew up around the water. “We fished our entire lives,” Nino says, “and we wanted to bring what we love to the market.” The selection will change each week. Look for filets, steaks, and whole fish (already gutted, headed, and scaled). They also bring Lump and Jumbo Lump crabmeat. Side dishes like strawberry salsa and bleu cheese cole slaw will vary with the season, along with cut herbs fresh from the farm.

Udder Chaos Farms in Suffolk raises their Angus beef and heritage chickens from birth to processing. Farmer Leslie John Christmas says, “We know what the mother and father eat before the calf is born.” All poultry is processed on the farm and vacuum sealed. They also have free-range, non-GMO eggs.

And Virginia Beach’s Brad Wynne of Veg Out Gardens joins us with his home-grown vegetable and herb plants using only organic products. Each plant comes in a cow pot made from dehydrated cow manure, ready to sink into the ground. Organic, biodegradable, no waste-and built-in fertilizer. Pretty neat, right? He’ll also have organic fertilizer and pesticides, along with Southern Exposure seeds. Plants this Saturday include eggplant, okra, and both hot and sweet peppers.

Stop by It Started with a Fig and Lori Golding Zontini will give you a taste of some of her 15 unusual jams, some sweet and some savory, each created and canned by Lori. A huge fig tree in their yard inspired this year-old business. The latest flavor is “Peaches Y’all.” She’s a new member of Virginia’s Finest. Come taste why.

Virginia Beach History Museums are back (in costume) to help you and your kids make folk art dolls. it’s a great lead-in to Independence Day activities.

See you Saturday.

RECIPE

JUST PEACHY STUFFED FRENCH TOAST

Who doesn’t love brunch, a culinary celebration that showcases the best of breakfast and lunch, all on the same table. A hallmark of this meal is french toast, and while the classic offering is awesome, my Just Peachy French Toast is absolutely fabulous.

Soften an 8-ounce block of cream cheese and place in a medium bowl. Add 4 generous tablespoons of peach jam/preserves, such as Peaches Y’all from It Started With A Fig. Cut a small-to-medium sized peach in half, remove the pit, and dice; add the diced peach to the cream cheese/jam mixture and stir to completely incorporate.

Lay four slices of bread on a cutting board and evenly spread the mixture on each; top with another slice of bread. In another medium bowl, crack 3 whole eggs and add 2-3 tablespoons whole milk, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon orange liqueur like Gran Marnier ad a dash of kosher salt. Whisk and set aside.

Heat a tablespoon of butter in a skillet until hot and melted. Dip each “sandwich” in the egg mixture, turn, and dip again. Add to the sandwich to the skillet and cook until golden, about 2-3 minutes, flip, and cook other side until golden, an additional 2-3 minutes. Repeat with additional sandwiches.

Sprinkle tops of sandwiches with powdered sugar and serve. Makes 4 stuffed french toasts.

–    Chef Patrick Evans-Hylton

author of Dishing Up Virginia