Watch the MPT segment on our efforts to help Deep Roots shelter with feeding people.

See the 5 min. TV segment that was filmed back in February by

USDA Organic Produce List 
Week of 11/23/20:

Carrots - Rainbow
Herbs -
  • cilantro
  • sage
  • dill
Joi Choi
Kale -
  • Curly
  • Red Russian
  • Dino
Lettuce - Assorted
Mustard Greens
Mushrooms* -
  • Crimini  (Mother Earth, Landenburg, PA)
  • Portabella
  • Shiitake
  • White Button
Peppers  -
  • Bell/Sweet Carmen/goddess/banana pepper
  • Poblano
  • Jalapenos
Potatoes* - (PA)
Radish (Assorted)
Spicy Salad mix
Sweet Potatoes*- (Lands End, Chestertown, MD)
Swiss Chard
Tomatoes (Beef/Cherry)*- (Hummingbird Farms, Rigdely, MD)
*Not available at the AACFM (producer only market)

Check this newsletter each week, as our procedures and policies are ever changing as we move forward in this crisis.

We are now encouraging curbside pickup. Please call when you arrive to have us bring your items directly to you.

We are now discontinuing self-service for your CSA share in light of the current health crisis. Those of you that are CSA members, please allow a staff member to bring your share or items purchased online to you, when you arrive at the farm.

If you have any questions, please call 410-275-9438 for the quickest response.

Happy Thanksgiving!
From our farm family and staff to yours!
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

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. 1pm-5:30pm
Fri. & Sat. 8am-5pm
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 10

Use first: Salad mix, tatsoi and dill
Up to a week: kohlrabi, sweet peppers, spigarello, joi choi, collards, baby red russian, hakerui, and radish (assorted)(large share shown)
White Beans with Broccoli Rabe and Lemon


If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

Ingredients 4 SERVINGS
  • 3 tablespoons olive oil
  • 1 small lemon, very thinly sliced, seeds removed
  • 2 anchovy fillets packed in oil
  • 4 garlic cloves, thinly sliced
  • ½ bunch broccoli rabe/spigarello, chopped
  • Kosher salt and freshly ground black pepper
  • 2 15-oz. cans cannellini (white kidney) beans, rinsed
  • ¼ cup fresh flat-leaf parsley leaves
  • 2 tablespoons finely grated Parmesan, plus more for serving
  • Crushed red pepper flakes (optional)

Step 1
Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
Step 2
Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 Tbsp. Parmesan.
Step 3
Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

Spigarello Salad with Lemon Apple Vinaigrette

  • 1 bunch spigarello or kale removed from stem and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup nuts pine nuts, almonds, cashews, or walnuts
  • 1/2 cup red onion diced (about 1/2 of one red onion)
Lemon Apple Vinaigrette
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice (about 1/2 lemon)
  • 1 tsp honey

  1. Wash kale and dry thoroughly before removing from stem and chopping into bite size pieces.
  2. In a large bowl, combine ingredients for the vinaigrette and mix well.
  3. Add the kale to the bowl and massage the dressing into the kale for several minutes.
  4. Once the kale has absorbed some of the dressing and is reduced in size, toss the cranberries, pine nuts, and diced red onion on top and mix together.
  5. Store salad for up to 2 days or serve immediately.

Come in for holiday gift ideas.
Priapi Gardens | 410-275-9438