The Green Meat radish (Raphanus sativus) is an heirloom variety radish and a member of the Brassicaceae or Cruciferae family along with arugula, broccoli, and turnips. The entire plant is edible, roots and leaves.
Recipe: Radish Daikon and Carrot Pork Soup (青紅白蘿蔔瘦肉湯)
Author: Sharon Lee
Recipe type: Soup
Prep time:  10 mins
Cook time:  2 hours
Total time:  2 hours 10 mins
Serves: 8
  • 1.5 lb of green radish (also called Chinese or Oriental Radish)
  • 1 lb of daikon
  • 1 lb of red carrots
  • 1.5 lb of lean pork meat
  • 1 tsp of Chinese south almonds
  • ½ tsp of Chinese north almonds
  • 2 slices of ginger
  • 10 cups of water
  1. Boil a small pot of water to blanch the pork. Cut the meat to 2-inch cubes while the water cooks. Blanch, drain and set aside the pork.
  2. In a separate large pot, boil 10 cups of water.
  3. Peel and slice the green radish, daikon, and carrots to 1-inch thick slices. Rinse the Chinese almonds and set aside.
  4. When the soup water boils, put all ingredients into the pot. Cook covered on high heat for 5 minutes or until the soup water boils.
  5. Reduce the heat to Low and simmer for 2 hours. Set the timer. When ready, sprinkle a pinch of salt to taste and serve.
Green radish is said to be a cooling food. As such, pregnant women and those with a cold should drink this soup with caution.

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 11/9/20:

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
Peppers  -
  • Bell/Sweet Carmen/goddess/banana pepper
  • Poblano
  • Jalapenos
Potatoes* - (PA)
Radish (Assorted)
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")

  • 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 8

Use first: green and red lettuce, dill, mustard and arugula
Up to a week: spinach, green meat radish, watermelon radish, hakerui turnips, and celery (large share shown)
Indian-Style Mustard Greens Recipe


  • 1 ¼ pounds mustard greens (stemmed, or broccoli rabe, trimmed and chopped)
  • ½ pound cleaned spinach
  • 2 tablespoons cornmeal
  • 6 garlic cloves (chopped)
  • 4 jalapeños (seeded)
  • 1 2-inch piece of fresh ginger (peeled and chopped)
  • 2 red onions (finely chopped)
  • ¼ cup vegetable oil
  • Salt


  • Step 1
Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
  • Step 2
Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
  • Step 3
In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.
Serve With
Naan or makki ki roti.
Priapi Gardens field of Greens.
Plenty for everyone, come visit us at your local Farmers Market (view our farmers market list) or at our farm.
See you soon.
Priapi Gardens | 410-275-9438