Fall CSA

Only 2 more weeks to Sign Up for our Fall CSA, starts on September 23rd.


Fall Is For Planting!

Stop by or contact us for all of your plant needs.. no plant is too small or too large. If it's not in stock, we can usually get it in a short time - look forward to seeing you.
USDA Organic Produce List 
Week of 9/14/20:

Arugula
Asian Pears (not certified USDA however naturally grown)
Beans - French Filet
Corn (with worm)
Cucumber
Dandelion
Garlic 
Herbs -
  • Chives/Garlic
  • Italian parsley
  • basil
  • sage
Lettuce
Mushrooms* -
  • Crimini  (Mother Earth, Landenburg, PA)
  • Portabella
  • Shiitake
  • White Button
Okra (limited)
Onion 
Peppers  -
  • Bell/Sweet Carmen/goddess/banana pepper
  • Jalapenos
Peppers* - Spicy Mix packets (Terry Wrightson, Rising Sun, MD)
Scallions
Squash
Priapi Garden Organic Tomatoes Cherry 

Flowers - Edible Zinnia arrangements


*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 -  location, 100 Block of N. Harrison St. 
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 ONLY
Face Covering
Please wear a mask
Customers will need to wear a mask at all times while shopping outdoors and in the shop. We want to prevent the spread of COVID-19. Don’t have a mask? No problem! Call us ahead of time and we’ll bring one to your car for you.
Practice social distancing
Please remember to stay a safe distance (at least 6 feet) from other customers while shopping outside. When entering the farmstand, only (1) person/family is allowed inside at a time to shop. Please enter using the right door and exit using the left door. Please be conscious of others that may be inside before you enter. Let’s all be as safe as possible.
Social Distancing
Our store hours - Mon.-Thurs. 1-5:30pm
Fri. & Sat. 8-5:30pm
Priapi Gardens is allowing customers 60 years and older to shop during our "closed" hours by calling 410-275-9438 and making an appointment. The national health authorities have identified this segment of the population to be among the most vulnerable to COVID-19. This will help to ensure everyone can get the items they need with our individualized attention.

At closing, our employees will restock the shelves and sanitize the shop. We will remain open for curbside by appointment and during regular hours.
SUMMER CSA week 22

Use first: Lettuce and arugula(be sure to wash well as it is young and has experienced a lot of rain)
Up to a week: Cherry tomatoes, sweet bell peppers, goddess peppers, onions/corn (depending on readiness of corn and not shown in picture), scallions and french filet beans (large share shown)
French Green Beans with Butter and Herbs Recipe
  • Prep time: 15 minutes Cook time: 10 minutes Yield: Serves 4
Use fresh herbs if available. If not, you can used dried, but use a quarter as much.
INGREDIENTS
  • 1 pound thin green beans (haricot vert), trimmed
  • 1/4 cup red onion, chopped fine
  • 3 Tbsp butter
  • 2 Tbsp parsley, chopped fine
  • 2 Tbsp fresh thyme leaves
  • 2 Tbsp tarragon or basil, chopped fine
  • 2 Tbsp chives, chopped fine
  • Salt and pepper to taste
  • Lemon wedges

METHOD
1 Blanch the green beans: Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes.
Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2 Sauté onions: Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3 Add green beans: Add the green beans and sauté for 2-3 minutes, stirring often.

4 Add seasonings: Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.


https://www.simplyrecipes.com/


Simple Arugula Salad
YIELD
Serves 4 to 6
SHOW NUTRITION 
INGREDIENTS
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper
  • 5 ounces arugula (about 5 packed cups)
  • 2 ounces shaved Parmesan cheese (about 2/3 cup)

INSTRUCTIONS
  1. Whisk the olive oil, lemon juice, salt, and a few grinds of black pepper together in a large bowl. Add the arugula and toss to combine. Top with the shaved Parmesan and serve immediately.
RECIPE NOTES
Make ahead: The dressing can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator. Re-whisk again before using.


https://www.thekitchn.com/
Priapi Gardens | 410-275-9438