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 8/31/20:

Cabbage - Savoy
Herbs - Chives/Garlic
- Rosemary
      - Italian parsley
- Basil
Lettuce - Red/Green Combo
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)
Squash - Summer
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 20

Use first: Lettuce(red and green) and basil
Up to a week: cherry tomatoes, sweet peppers, onions, corn and summer squash
(large share shown)
Roasted Bell Pepper Salad with Mozzarella & Basil

Recipe Summary

20 mins
20 mins
Nutrition Profile: 
Ingredient Checklist
  • 4 medium sweet bell peppers, quartered and seeded
  • 4 ounces fresh mozzarella, torn
  • 3 tablespoons torn fresh basil leaves
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze
  • ½ teaspoon flaky sea salt
  • ⅛ teaspoon ground pepper

Instructions Checklist
  • Step 1
Preheat broiler to high.
  • Step 2
Broil peppers, turning once, until soft and charred in spots, about 10 minutes.
  • Step 3
Arrange the peppers on a serving platter and top with mozzarella, basil, oil, balsamic glaze, salt and pepper.

Nutrition Facts
Serving Size: 1 Cup
Per Serving:
166 calories; total fat 12.5g 19% DV; saturated fat 4.8g; cholesterol 7mg 2% DV; sodium 307mg 12% DV; potassium 259mg 7% DV; carbohydrates 9.4g 3% DV; fiber 1.1g 4% DV; sugar 5g; protein 6.3g 13% DV; exchange other carbs 1; vitamin a iu 543IU; vitamin c 219mg; folate 32mcg; calcium 117mg; iron 1mg; magnesium 16mg.
Exchanges: 2 Vegetable, 1 Fat, 1 Medium-Fat Protein

Pan-Cooked Summer Squash With Tomatoes and Basil
  • 4 to 6 servings
  • TIME
  • 15 minutes

  • 2 tablespoons extra virgin olive oil
  • 1 ½ pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
  • 2 garlic cloves, minced
  • 1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
  •  Salt
  •  freshly ground pepper
  • 1 to 2 tablespoons chopped or slivered fresh basil (to taste)
  1. Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  2. Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
  • Advance preparation: You can make this a day or two ahead of time. Keep refrigerated, and reheat gently on top of the stove. The dish is also good cold, doused with a little lemon juice.

Priapi Gardens | 410-275-9438