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Plants are limited.
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If you are wandering why the newsletter was late today, check out the early morning fun, pictures below.
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USDA Organic Produce List 
Week of 10/19/20:

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)
Tomatoes* - (Hummingbird Farms, Ridgely, MD)

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
Saturdays 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 5

Use first: Lettuce (green and red), cilantro and hakurei tops
Up to a week: sweet peppers, curly kale, carrots, joi choi, and red radish (large share shown)
Garlicky Ginger Joi Choi

  • 1 1/2 lbs joi choi bok choy or pak choi

  • 1 1/2 tablespoons light flavored olive oil

  • 3 cloves garlic minced

  • 3 tablespoons water

  • course sea salt to taste

  • 1/2 teaspoon sesame oil
  • Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender - we loved them.) Rinse clean under cold running water. Drain and set aside.
  • In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top. Enjoy!


Steamed kale with ginger-infused carrots
Subtle ginger notes, sweet al dente carrots and steamed kale create the perfect veggie side dish.
Kale makes you wonder – where was it hiding before all the foodies and nutritionists discovered it and turned it into everything from smoothies to chips? Seems like every few years a new wonder food turns up on the shelves, and like well-behaved consumers, we all go crazy over it.
Let me tell you folks, this one’s worth the hype. With a perfect 100 on the ANDI scale, kale is the absolute best food you can feed your body. But now you’re left with the challenge of figuring out varying ways to serve it so no one gets bored.
This kale recipe is simple – it takes just a few minutes to prepare, cooks quickly, and its bold colors make it an attractive side dish at any meal. If you’re a fan of ginger, go ahead and grate some fresh pieces straight into the pot while it’s cooking. That’ll take your ginger infusion up a notch and yield an outstanding fresh and kicky taste.
  • 1 pound carrots
  • 1/2 pound kale, chopped
  • 1 teaspoon dried ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Peel carrots and remove ends. Slice into nickel-width bias-cut slices and place into a large pot. Season with ginger, onion and garlic powder.
Cover carrots with water, and bring to a boil. Reduce heat and allow carrots to cook 20 minutes. Drain water.
Add kale and stir on low heat until kale is wilted. Taste and add more seasoning, if desired. Serve warm.

Sarah F. Berkowitz is a foodie and writer. Born in Israel, she lives in the deep South and enjoys feeding friends, family and random strangers home-cooked meals.

Related Topics: Vegetarian

Priapi Gardens | 410-275-9438