With this season's abundance of radishes, CSA members will be wondering "what am I going to do with all of these". See the brief video below for a creative, tasty way to enjoy and savor radishes (and other added root crops as well!).

USDA Organic Produce List 
Week of 12/28/20:

Brussel Sprouts (limited)
Carrots - Rainbow
Herbs -
  • cilantro
  • dill
Joi Choi
Lettuce (limited)
Mushrooms* -
  • Crimini  (Mother Earth, Landenburg, PA)
  • Portabella
  • Shiitake
  • White Button
Radish (Assorted)
Sweet Potatoes*- (Lands End, Chestertown, MD)
Swiss Chard
Tomatoes (Beef/Cherry)*- (Hummingbird Farms, Rigdely, MD)
*Not available at the AACFM (producer only market)

Merry Christmas
Happy Holidays
to you and your family!!

Check this newsletter each week, as our procedures and policies are ever changing as we move forward in this crisis.

We are now encouraging curbside pickup for customers that prefer that. Please call when you arrive to have us bring your items directly to you.

Our farm store is open for shopping inside if you chose that method. Please be aware that only one customer (or family) should be inside our store at a time. Your consideration of others is greatly appreciated.

We are now discontinuing self-service for your CSA share in light of the current health crisis. Those of you that are CSA members, please allow a staff member to bring your share or items purchased online to you, when you arrive at the farm.

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!!

Vic and Mary Priapi


Anne Arundel County Farmers' Market
275 Harry S. Truman Pkwy., Annapolis, MD 21401
Sundays 10am - 1pm

Kent Island Farmers' Market - Location: CULT CLASSIC BREWERY
1169 Shopping Center Rd, Stevensville, MD 21666
Thursdays 3:30pm - 6:30pm

Eat Sprout Market (Easton) - Location: EAT SPROUT
335 N. Aurora St., Easton, MD 21601  
Saturdays 8am - 12noon
(this location until the regular market starts in April)


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
Store hours for the next two weeks:

Open Mon., Tues., and Wed., 8am-5:30pm
Sat. 8am-5pm
Closed Thurs. and Fri.
(closed 12/24 , 12/25, 12/31 and 1/1)
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.

Use first: Napa Cabbage
Up to a week: fennel, collards, purple bravo radish, white satin carrots, kohlrabi, sweet potatoes, rutabaga and brussel sprouts (not pictured) (large share shown)
Weed of the Month

Great read below

Mashed Rutabaga with Sour Cream and Dill Recipe
  • Prep time: 10 minutesCook time: 45 minutesYield: Serves 4-6 as a side dish
  • 2 to 3 pounds of rutabagas, peeled and chopped into 1 inch chunks
  • Salt and black pepper
  • 2 teaspoons butter
  • 1/4 cup to 1/2 cup full-fat sour cream (more or less to taste)
  • 2 Tbsp chopped fresh dill or chives

1 Boil chopped rutabaga until tender: Cover the chopped rutabaga with about 1 inch of cold water and bring to a boil.
Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and return the rutabagas to the pot.

2 Let steam, then mash: Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher.

3 Add the butter, sour cream, and salt and pepper to taste. Just before you serve, mix in the chopped dill or chives.

Watch the MPT Farm and Harvest show segment on our farm's support of Deep Roots.

Priapi Gardens | 410-275-9438