Kohlrabi, also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. 

Spicy Spiralized Kohlrabi Slaw

You'll love this spicy kohlrabi slaw, inspired by the flavors of Asian cuisine. It's the perfect way to put your spiralizer to use. Read more on Foodal.


Ingredients
For the Dressing:
  • 1 teaspoon minced garlic (about 1/2 clove)
  • 1 teaspoon minced ginger
  • 1 tablespoon Sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon red pepper flakes
For the Slaw:
  • 2 kohlrabi
  • 2 tablespoons Crushed peanuts
  • 1 green onion sliced
  • 1 teaspoon sesame seeds
  • 1/2 avocado
  •  cilantro for garnish

Instructions
  1. Whisk together the dressing ingredients and set aside.
  2. Peel the kohlrabi and pass through the spiralizer according to the manufacturer’s directions.
  3. Toss the kohlrabi, peanuts, green onion, and sesame seeds together with the dressing. Garnish with fresh cilantro and serve with thick slices of avocado.
NUTRITIONAL INFORMATION*
Nutrition Facts
Spicy Spiralized Kohlrabi Slaw
Amount Per Serving
Calories 540
Calories from Fat 378
% Daily Value*
Total Fat 42g
65%
Saturated Fat 7g
35%
Polyunsaturated Fat 16g
Monounsaturated Fat 18g
Sodium 416mg
17%
Potassium 944mg
27%
Total Carbohydrates 42g
14%
Dietary Fiber 10g
40%
Sugars 26g
Protein 16g
32%
Vitamin A
4%
Vitamin C
152%
Calcium
12%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.

https://foodal.com/




PLANT SALE!!
Trees, shrubs and perennials, get two of the same of equal or lesser value.
*pink tag items do not apply


Come visit us!!


USDA Organic Produce List 
Week of 11/2/20:

Arugula
Beets
Carrots
Collards
Dandelion
Fennel
Garlic
Herbs -
  • cilantro
  • sage
  • dill
Joi Choi
Kale -
  • Curly
  • Red Russian
  • Dino
Lettuce -
  • green/red
Mustard Greens
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)
Scallions
Spicy Salad mix
Sweet Potatoes*- (Lands End, Chestertown, MD)
Tomatoes *- (Hummingbird Farms, Rigdely, MD)


*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
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 7

Use first: Lettuce, cilantro and spicy salad
Up to a week: spinach, radish, kale, kohlrabi, garlic, ginger, and carrots(not pictured) (large share shown)
Butternut Squash, Coconut, and Ginger Muffins
4.3

Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot. Butternut squash season starts in early fall. Look for very firm and heavy squash with fresh-looking stems. The skin should be smooth and unblemished. Size doesn’t make a difference in flavor, but squash with long necks are generally easier to peel and break down.
Ingredients
MAKES 1 DOZEN


2 large eggs

10 Tbsp. unsalted butter, melted

2/3 cup buttermilk

2 tsp. grated peeled ginger (from one 2" piece)

2/3 cup plus 2 Tbsp. (packed) light brown sugar

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. kosher salt

2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about ¼ of a large squash)

3/4 cup unsweetened shredded coconut

3/4 cup coarsely chopped pecans
Preparation
Step 1
Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and ⅔ cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
Step 2
Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
Step 3
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30–32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
Step 4
Do Ahead: Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.

https://www.bonappetit.com/
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Happy customer from this past weekend.
We appreciate All of our customers. Thank you for your continued support of our family farm. We look forward to expanding our offerings and services to you in the coming year.
Priapi Gardens | 410-275-9438