Every 4 years our greenhouses require their plastic to be replaced due to degradation by the sun. The process has begun. Photos of house #2 from start to finish. Looks Great!! Ready now for weather storage and propagation.

Just another friendly reminder,
Farm stand is open.

We have many new items inside.
It's not too late for harvest pumpkins and gourds.
Pansy's will be in this week.

Fall is for planting!
Plants are limited.
Shop now while plants are available.

Come visit us!!

USDA Organic Produce List 
Week of 10/12/20:

Herbs -
  • cilantro
  • sage
  • dill
Joi Choi
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)
Spicy Salad mix
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 4

Use first: Lettuce
Up to a week: eggplant, red lettuce, green lettuce, sweet potatoes, red kale, kohlrabi, bell peppers, collards, green tomatoes and not in picture joi choi (large share shown)
Author: Tanya
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
Serves: 6 servings
You can use a mix of kohlrabi greens and collard greens like I do here, or use one of the other. Swiss chard would also work well.
  • 2 large Kolhrabi, cut into 1 inch cubes
  • 2-3 cups greens (kolhrabi greens, collard greens, or a mix of both)
  • 1 large onion
  • 3 cloves garlic
  • 1 inch ginger, peeled
  • 2 medium tomatoes
  • 1 green chili (such as thai chili), chopped (optional)
  • 3-4 dreid red chilies (optional)
  • 1 tsp whole cumin
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • ½ tsp garam masala
  • 3 tbsp oil, divided
  • salt to taste
  1. To prep kohlrabi: Preheat oven to 400 F. Toss the cubed kohlrabi in 2 tbsp oil and salt to taste. Spread on a lined backing sheet and roast for 30 minutes, or till golden on the underside and tender to bite.
  2. To prep greens: Strip the leaves from the stems and slice into ½ inch slivers. Set aside.
  3. Make your sauce/masala:
  4. Blend the onion, ginger and garlic in a blender or food processor till very finely ground and watery. Set this aside in a bowl.
  5. In the same blender or food processor, puree the tomatoes.
  6. Heat 1 tbsp oil in a pot or wok that can hold at least 3.5 quarts.
  7. Add the dried red chilies and cumin. Once the cumin is fragrant and spluttering, add carefully the onion mixture (it will splutter and spit, so keep a safe distance). Mix well and let this cook for about 5 minutes or till the mixture starts to brown.
  8. Add the tomato puree, coriander powder, garam masala, turmeric and salt to taste. Mix well, and cook, stirring often, till most of the water has evaporated and the mixture has browned (see picture below for reference).
  9. Add the kolhrabi and greens, as well as a cup of water. Stir well and simmer for 5 minutes uncovered.
  10. Serve with naan, roti or rice.


Kale and Sweet Potato Sauté
Cutting the sweet potato into 1/4-inch cubes shortens the cooking time so you can get this delicious dish on the table fast. Feel free to substitute cubed butternut squash, if desired.
  • 10 MINS
  • 15 MINS
  • 25 MINS
  • YIELD:
  • SERVES 4 1X

  • 2 cups cubed and peeled sweet potatoes, cut into ¼-inch cubes (about 1 large or 2 medium)
  • 1 Tbsp. cooking oil (coconut oil, olive oil or avocado oil)
  • ½ cup thinly sliced red onion (about ½ small onion)
  • 3 cloves garlic, minced
  • 4 cups kale, tightly packed, washed and torn with tough stems removed (about 1 bunch)
  • Sea salt and pepper to taste
  • Avocado, fried eggs, Lemon wedges, optional
  1. Heat oil in a large skillet placed over medium-high heat.
  2. Add sweet potato and onion. Sauté, stirring occasionally, for 5-8 minutes or until onions and potatoes start to soften a bit.
  3. Add garlic and cook an additional 30 seconds or until fragrant.
  4. Add 2 Tbsp. water and cover with a lid. Cook additional 3-4 minutes or until potatoes are just about done.
  5. Add kale, toss well and continue to cook for 3 minutes, stirring occasionally, until kale is wilted and tender.
  6. Remove from heat, season with salt and pepper to taste. Serve with lemon wedges, avocado slices or a fried egg, if desired.
  • CALORIES: 133
  • SUGAR: 5G
  • SODIUM: 65MG
  • FAT: 4G
  • FIBER: 5G

Wondering what this is? It is "Salvia leucantha" aka Mexican Bush Sage
It will be available in the Spring.
Priapi Gardens | 410-275-9438