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.

Pumpkins and more Fall plants, coming soon.

USDA Organic Produce List 
Week of 9/28/20:

Asian Pears (not certified USDA however naturally grown)
Herbs -
  • Chives/Garlic
  • sage
Kale, Red Russian
Lettuce -
  • green/red
Mushrooms* -
  • Crimini  (Mother Earth, Landenburg, PA)
  • Portabella
  • Shiitake
  • White Button
Onion -
  • yellow
  • red
Peppers  -
  • Bell/Sweet Carmen/goddess/banana pepper
  • Poblano
  • Jalapenos
Peppers* - Spicy Mix packets (Terry Wrightson, Rising Sun, MD)
Priapi Garden Organic Tomatoes Cherry (limited) 

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")

  • 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.
FALL CSA week 2

Use first: Lettuce and Arugula
Up to a week: peppers, scallions, curly kale, radish, beans, fennel and green tomatoes (large share shown)
Roasted Radishes and Kale Salad with Toasted Sunflower Seeds
This nourishing salad is perfect on its own as a nutritious lunch or can be served as a side salad for dinner. Either way, be sure to trim and massage the kale for the best texture experience. Also, be sure to roast those radishes to intensify their flavor and give the sunflower seeds a quick toss in the skillet. The tangy Nutritional Yeast and Apple Cider Dressing is a must as it pairs perfectly with these flavors.
Prep Time
25 mins
Cook Time
20 mins
Course: Salad Servings: 4 side salads Ingredients
  • 1 bunch curly kale rinsed and dried, woody stems removed
  • 1 bunch radishes trimmed, washed and dried, cut into quarters
  • three tablespoons sunflower seeds
  • juice of 1/2 lemon
  • olive oil for massaging the kale and roasting the radishes - about 2 tablespoons total
  • salt to taste
Nutritional Yeast and Apple Cider Vinegar Dressing
  • 1/2 cup nutritional yeast flakes
  • 1/2 cup apple cider vinegar
  • 1/2 cup of tamari preferred or soy sauce
  • 2 cloves garlic peeled
  • 1 1/2 cup avocado or olive oil
  • Preheat oven to 400°F
  • Place the prepared radishes in a mound on a baking sheet and drizzle with enough olive oil to coat (about 1 tablespoon). Pour the lemon juice over the radishes and toss them with your hands so that they're evenly coated with the olive oil and lemon. Sprinkle with a generous amount of salt (as per your preference) and place in the oven to bake about 20 minutes, or until the radishes are tender when poked with a sharp knife.
  • Meanwhile, tear the trimmed kale leaves into bite-sized pieces and place them in a large bowl. Drizzle about 1 tablespoon of olive oil (or just enough to coat all the leaves) over the kale and gently massage the leaves for about 1 minute to tenderize them. Set aside while the radishes bake.
  • In a small skillet, toss the sunflower seeds over a medium flame, turning frequently to prevent them from burning. Once the seeds are evenly toasted, remove from heat and transfer them to a small bowl.
  • For the dressing, combine all ingredients in a blender and blend on high a few seconds to combine all ingredients and fully chop the garlic.
  • Place the kale, radishes and sunflower seeds in a bowl and drizzle with desired amount of dressing (you will have lots of dressing left over for future salads. I've stored mine in the refrigerator for well over a month, but use your best judgment on this).
Makes two large main course salads for hungry folks or four small side salads.


Mozzarella with Pickled Green Tomato and Fennel Salad
Soft pillows of mozzarella pair beautifully with the lovely anise flavour of fennel and the slight tang of lightly pickled green tomatoes.

½ cup apple cider vinegar
¼ cup water
2 tablespoons caster sugar
1 teaspoon sea salt
1 teaspoon caraway seeds
½ teaspoon yellow mustard seeds
2 medium green tomatoes
1 medium fennel bulb, tops trimmed 
To serve
2 balls fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
grilled bread and crackers
Put all the ingredients, except the tomatoes and fennel, in a saucepan and bring to the boil. Cool to room temperature.
Thinly slice the tomatoes and fennel (a mandolin is perfect for this) and place in a shallow dish. Pour over the cooled liquid and turn to coat the vegetables.
Cover, turning occasionally, and leave for two hours or keep refrigerated for up to three days. 
To serve: Slice or rip the mozzarella and place on a serving platter. Lift the vegetables out of the brine, letting the excess drip back into the bowl. 
Place on the platter and drizzle everything with good olive oil, ground pepper and sea salt. Serve with grilled bread and crackers. 
Priapi Gardens | 410-275-9438