Farm News Week 39, 2020

Fall CSA

This week is the start of our 10 week Fall CSA. We are sold out for this period. Look for upcoming details about our 2021 CSA seasons and early payment discounts.

Just a reminder about pickup times:

-at Priapi Gardens in Cecilton shares are ready anytime after Wednesday 1pm.

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 9/21/20:

Arugula

Asian Pears (not certified USDA however naturally grown)

Fennel

Herbs -

Chives/Garlic
Italian parsley (limited)
basil
sage

Lettuce -

green/red

Mushrooms* -

Crimini (Mother Earth, Landenburg, PA)
Portabella
Shiitake
White Button

Onion -

yellow
red

Peppers -

Bell/Sweet Carmen/goddess/banana pepper
Jalapenos

Peppers* - Spicy Mix packets (Terry Wrightson, Rising Sun, MD)

Scallions

Priapi Garden Organic Tomatoes Cherry (limited)

Flowers - Edible Zinnia arrangements

Aloe

Passion Vine

*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

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.

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.

FALL CSA week 1

Use first: Lettuce

Up to a week: corn, scallions, fennel, onions, basil, jalapenos, and poblanos (large share shown)

yield: 4 SIDE SERVINGS

Sweet Potato Greens in Coconut Cream

total time: 20 MINUTES

Ingredients:

1 large bunch sweet potato greens

1 tablespoon vegetable oil

2 shallots, minced

1 clove garlic, minced

1 teaspoon minced fresh ginger root (from a 1/2-inch piece)

2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric

1 red thai chili, finely sliced

2-inch lemon grass stalk, trimmed and finely sliced

1 to 2 teaspoons soy sauce, or to taste

1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)

2 to 3 teaspoons raw or brown sugar, or to taste

Salt and pepper, to taste

Directions:

Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.

Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.

Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

https://www.loveandoliveoil.com/

MAPLE-SAUTEED SWEET POTATO GREENS

There are few quick meals more satisfying to me than popping a runny yolk over a bowl of heaping greens. Consider topping yours with a poached egg, or sunny side up!

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes

INGREDIENTS

3 tablespoons olive oil
2 cloves garlic, coarsely chopped
1 large bunch sweet potato greens
1/4 cup water
1.5 tablespoons maple syrup
1 teaspoon red wine vinegar
1/2 teaspoon sea salt

INSTRUCTIONS

Over medium-low, heat the olive oil in a large saute pan.
Add the garlic and saute just until the edges begin to brown.
Add the greens and cover the pan with a lid. After about 2-3 minutes, the greens will wilt enough to toss them. Toss in the maple syrup, vinegar and salt. Toss the greens well and replace the lid.
When the greens are completely wilted, like spinach, remove them from the heat.
Serve warm, or cold the next day for a refreshing salad.

Serving Size: 6-8

https://www.emmafrisch.com/

Priapi Gardens | 410-275-9438