Local Organic Produce


Early morning picture of the farm.





Our current hours are:
Mon.-Thurs.   1-5:30pm
Fri. & Sat. 8-5:30pm

(If you'd like to shop outside of our regular business hours, please call to make an appointment and we'll be happy to help you!)

Please wear a face mask when shopping and interacting with our staff until further notice.



USDA Organic Produce List 
Week of 8/3/20:


Cabbage
Fennel
Garlic 
Herbs - Chives
            - Italian parsley
- Thyme
- Basil
Kohlrabi
Lettuce - Red/Green Combo
Mushrooms* - Crimini    (Mother Earth, Landenburg, PA)
                     - Portabella
                     - Shiitake
                     - White Button
Onion 
Peppers* - Spicy Mix packets (Terry Wrightson, Rising Sun, MD)
- Jalapeno
Squash - Zucchini
- Summer
- Patty Pan
Swiss Chard
Tomato* - Beefsteak    (Hummingbird Farms, Ridgely, MD - conventionally grown, pesticide free)  
  - Cherry
Priapi Garden Organic Tomotoes - Cherry

*Not available at the AACFM (producer only market)





Click here for the 6/$20 order page on our website.

Please enter your information in all of the fields. Without it, we are not able to properly process your order. If you use Firefox as your browser, your order will not come through completely!

We reserve the right to limit and/or make substitutions based on the weekly availability of our produce.

If you are pre-ordering for the Annapolis markets, in the "item selected entry window", please enter if you'd like either Sat. or Sun. as a pickup day at the AACFM (Anne Arundel County Farmers' Market).

Our online "store" is now open (each Monday morning), cutoff time for ordering is each Tuesday at 5pm (when the "store" will indicate "SOLD OUT")

Pre-Orders:
  • Every Monday a list of our weekly harvest is posted here and online, on our homepage.
  • Order online, go to website CSA tab and go to "6 Veggies for $20" tab
  • Pay online (no email orders unless paid over phone)
  • Weekly pre-order cutoff time is Tuesday, 5pm.
  • We encourage the contactless use of CREDIT CARDS at all markets, EXACT CASH only will be accepted.
  • Anyone who had any issues/questions with preorders for the markets, please call (410) 275-9438 for prompt assistance.
  • Thank you again for your valued business!
Check this newsletter each week, as our procedures and policies are ever changing as we move forward in this crisis.

If you have any questions, please call 410-275-9438 for the quickest response.
 
Thank you for your support of our small family farm, we greatly appreciate it!!
Sincerely,
Vic and Mary Priapi
 







FARMERS MARKET INFORMATION

Annapolis Farmers Market - Location AACFM, Riva Rd. Annapolis, MD
Saturdaya 7am - 12pm
Sundays 10am - 1pm

Newark Farmers Market - Location CO-OP Farmers Market @ Newark Natural Foods parking lot, 209 Newark Shopping Center, Newark, DE
Sundays 9:30am - 2pm

Kent Island Farmers Market  - Location: CULT CLASSIC BREWERY parking lot, 1169 Shopping Center Rd, Stevensville, MD
Thursdays 3:30pm - 6:30pm

Easton Farmers Market - 
Returning to normal location, 100 Block of N. Harrison St., August 8th. 
Using both parking lots. It will be safe, following CDC guidelines, with vendors spaced apart in both parking lots. Look for details from the Avalon Foundation.          
Saturdays 8am - 1pm                             



ALL  MARKETS ACCEPT CONTACTLESS CREDIT CARD OR  EXACT CASH ONL


A few things to remember when shopping with us.....

- Wear face mask (until further notice).

-Allow plenty of space between you and other customers. Recommendation is 6 feet.

-Only one person at a time within our farmstand building for payment only.  We will select any additional items that you may desire.

-Call ahead (410) 275-9438

-At this time, we only except credit card payments or exact cash at the Farm and Markets. 
If you shop with us at the farmers markets, expect to see a similar setup. Please let an employee know what you'd like from our list, and let them grab your vegetables from the coolers for you. We appreciate your patience in this matter as we do our best to keep everyone safe!






Summer CSA Week 16
Use first (will keep for about a week): tomatoes and basil
Store a little longer (will keep for about 2 weeks): Zucchini, Summer squash, Patty Pan, Cabbage, Cucumber - green and white, onions and fennel and peppers
Picture as large share

While your produce is super fresh, it has not been washed!
 Please take care to always wash your vegetables well before enjoying.  

Roasting veggies is by far our favorite way to make them and patty pan squash is no exception. These cute little discs of veggies are similar to a yellow squash and mild in flavor. We tossed ours in a little olive oil, garlic, and thyme for a classic approach, but feel free to add any of your favorite seasonings. 
YIELDS: SERVINGS
PREP TIME: HOURS MINS
TOTAL TIME: HOURS 30 MINS
INGREDIENTS
1 1/2 lb. 
patty pan squash, stems trimmed and halved
2 tbsp. 
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
cloves garlic, minced
1 tsp. 
chopped fresh thyme leaves 
Pinch crushed red pepper flakes
1 tbsp. 
freshly chopped parsley


 
DIRECTIONS
  1. Preheat oven to 425°. Toss squash with oil on a large rimmed baking sheet. Season with salt and pepper. 
  2. Roast until tender and golden, about 20 minutes. Add garlic and thyme to baking sheet with squash and toss to coat. Roast until garlic is golden and fragrant, about 5 minutes more. 
  3. Sprinkle a large pinch of red pepper flakes and parsley over squash and toss to coat.


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