Farm stand is open.

We have many new items inside, come visit us!

USDA Organic Produce List 
Week of 10/05/20:

Ginger* - PA
Herbs -
  • basil
  • sage
Kale -
  • Curly
  • 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)
Potatoes* - (PA)
Radish (Assorted)
Sweet Potatoes*- (Lands End, Chestertown, MD)
Priapi Garden Organic Tomatoes Cherry (limited) 

Field Trip Pumpkins* - PA

*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: curly kale, fennel, radish, potatoes, poblano and goddess peppers and not in picture green tomatoes(large share shown)
Roasted Potatoes, Fennel & Radishes with Lemon Brown Butter Sauce
Serves 4

  • 1 pound fingerling or very small yellow potatoes
  • Olive oil
  • Flaky salt and freshly ground black pepper
  • 1 pound radishes, tops removed
  • 1 fennel bulb without stalks, about 1 pound
  • 1/4 cup unsalted butter
  • 1/2 lemon, juiced (about 1 1/2 tablespoons)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup
  • Fresh mint leaves or dill fronds, to garnish

  1. Heat the oven to 450°F. Cut the potatoes in quarters lengthwise and toss with 1/2 tablespoon olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely tender. 
  2. Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise. Trim off the top and bottom of the fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide. Toss the fennel pieces and radishes in the bowl with another 1/2 tablespoon of olive oil and salt and pepper. 
  3. When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine. Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft. 
  4. While they are roasting, heat the butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns. Remove from the heat and carefully whisk in the lemon juice, mustard, and maple syrup. When the vegetables are done, toss with the sauce and spread on a platter or in a bowl and garnish with mint or dill leaves. Serve immediately.

Mexican Stuffed Poblano Peppers
Mexican stuffed poblano peppers are so delicious. This is a clean eating recipe that won't take you a long time to make and your family will love.
 Prep Time 20 minutes
 Cook Time 30 minutes
 Total Time 50 minutes
 Servings 4 people
  • 4 poblano peppers
  • 4 boneless skinless chicken thighs
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 clove garlic chopped
  • 1/4 cup orange juice
  • 2 TBL lime juice
  • 1 can organic black beans
  • 1 cup organic frozen corn
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded Queso Blanco cheese
  1. In a large zipper top bag, place the chicken thighs, chili, cumin, garlic, orange juice and lime juice. Marinate for 1 hour or longer.
  2. Char the poblano peppers, so that the skin blackens. Place the peppers in a bowl, cover with plastic and let them sweat. Peel the skin off the peppers, slice the top of (you don't have to do this partake the seeds out and set aside.
  3. Grill the chicken until it is no longer pink. Chop the chicken into 1 inch pieces.
  4. In a large skillet, add the black beans and corn and heat. Take off the heat and then add the chicken.
  5. Stuff the peppers with the chicken mixture. Set them on a cookie sheet. Top with both cheeses and broil until cheese is bubbly and brown.
Priapi Gardens | 410-275-9438