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.


Take a look at this website and share with friends/family. Full of great information and the importance of locally grown Organic vegetables.

Why Farmers Markets?

  • Farmers Markets are a great source for Locally grown Organic Produce.
  • Support the local economy and community.
  • Meet a local farmer.
  • Educate children on fresh vegetables.
  • Help decrease shipping.

Hope to see you at your nearest Farmers Market.

USDA Organic Produce List 
Week of 9/7/20:

Asian Pears (not certified USDA however naturally grown)
Herbs - Chives/Garlic
      - Italian parsley
- Basil
Lettuce - Green
Mushrooms* - Crimini  (Mother Earth, Landenburg, PA)
           - Portabella
           - Shiitake
           - White Button
Okra (limited)
Peppers  - Bell/Sweet
- Jalapenos
Peppers* - Spicy Mix packets (Terry Wrightson, Rising Sun, MD)
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")

  • 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!!
Vic and Mary Priapi


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   

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 21

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: tomatoes, sweet peppers, jalapenos, onions, sage and new zealand spinach
(large share shown)
Pasta with Tetragon (New Zealand Spinach) Recipe
Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes Serves 2. (Recipe can be doubled.)

  • 200 grams (7 ounces) short pasta (I use fusilli or buccoli, but orecchiette would also be nice)
  • 4 generous handfuls tetragon leaves (a.k.a. New Zealand spinach)
  • a pinch chili pepper flakes
  • 1 clove garlic, finely minced
  • 4 filets salted anchovies packed in oil, drained and quickly rinsed to remove excess salt
  • olive oil
  • freshly grated nutmeg
  • salt, pepper
  • parmesan or pecorino, freshly grated, for serving

  1. Bring salted water to a boil in a medium saucepan. Add the pasta and cook according to package directions until al dente.
  2. While the pasta is cooking, heat a medium skillet over medium heat. Add a good swirl of olive oil, and when hot, add the chili pepper and garlic, and cook for a minute or two without colouring.
  3. Add the anchovies and crush them with a wooden spoon so they'll dissolve in the olive oil.
  4. Add the tetragon to the skillet, sprinkle it with a touch of nutmeg, stir, and let it soften just a little (not too much!) in the heat. Remove from the heat. (Alternatively, if you wish to blanch the tetragon because you're concerned about the oxalic acid -- see note above --, add it to the pot of pasta during the last 30 seconds of cooking to blanch it instead of sautéing it.)
  5. When the pasta is al dente, drain (not too thoroughly; keeping a little of the starchy cooking water makes it silkier) and pour into the skillet. Toss to combine over low heat and sprinkle with pepper.
  6. Divide between two warmed pasta bowls, top with grated cheese, and serve immediately.

Priapi Gardens | 410-275-9438