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


USDA Organic Produce List 
Week of 11/30/20:

Beets
Carrots - Rainbow
Celery
Collards
Dandelion
Garlic
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
Radish (Assorted)
Spinach
Spicy Salad mix
Sweet Potatoes*- (Lands End, Chestertown, MD)
Swiss Chard
Tatsoi
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 for customers that prefer that. Please call when you arrive to have us bring your items directly to you.

Our farm store is open for shopping inside if you chose that method. Please be aware that only one customer (or family) should be inside our store at a time. Your consideration of others is greatly appreciated.

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.
 
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
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   

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
Holiday shopping hours for the month of December

Our store hours - Mon.- Fri. 8am-5:30pm
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.
WINTER CSA week 1

Use first: Lettuce, tatsoi and salad mix
Up to a week: green meat radish, curly kale, joi choi, carrots, watermelon radish and collards(not pictured) (large share shown)
The Great Radish harvest was bountiful. Many delicious radishes to come for future CSA shares.
What is your favorite Radish recipes?

Spicy Korean Radish Salad | Musaengchae
This spicy Korean radish salad is a quick & easy healthy Korean side dish made with shredded daikon radish & Korean pepper flakes. Ready in 15 minutes!

PREP TIME
15 mins
TOTAL TIME
15 mins

COURSE
Side Dish
CUISINE
Asian, Korean

SERVINGS
CALORIES
23 kcal
EQUIPMENT

INGREDIENTS
  • 5 cups Korean radish, julienned
  • 2 stalks scallions

Dressing Ingredients
  • 1 – 2 Tablespoon Korean red pepper flakes depending on your spice preference
  • ⅔ Tablespoon sugar
  • 1½ teaspoons rice wine vinegar
  • 1½ teaspoon fish sauce can substitute with soy sauce or extra salt
  • 1½ teaspoons salt
  • 1 teaspoon garlic minced

INSTRUCTIONS 
  • Wash and peel the radish. Using a sharp knife or a mandoline, julienne the radish and add them to a large bowl.
  • Add in the ingredients for the dressing and massage it into the julienned radish until it's well combined. Adjust for seasoning and serve.

NOTES
  • Store leftovers in an airtight container in the fridge for up to 1 week. The longer it sits, the more juices will be released from the radish.
  • You can substitute daikon for Korean radish in this recipe.
  • Choosing a Korean radish:
  • Pick one that has a smooth, blemish free surface without any cracks. It should feel heavy for its size. They can be a light green color starting at the tops going halfway down the radish.

NUTRITIONCalories: 23kcal
Carbohydrates: 5g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Sodium: 738mg
Potassium: 236mg
Fiber: 2g
Sugar: 3g
Vitamin A: 40IU
Vitamin C: 15mg
Calcium: 27mg
Iron: 1mg

https://drivemehungry.com/
GINGER CARROT RADISH SALAD
  •  AUTHOR: KATIE WEBSTER  
  • PREP TIME: 15 MINUTES  TOTAL TIME: 15 MINUTES  YIELD: 5

DESCRIPTION
A paleo friendly and gluten-free shredded salad with watermelon radishes, carrots and maple ginger vinaigrette. It is a refreshing break from green salad for the early spring.




INGREDIENTS
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos
  • 2 teaspoons pure maple syrup, dark or amber
  • 1 teaspoon finely grated ginger root, preferably grated with a rasp-style grater
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cups julienne cut or shredded carrots (about 5 large)
  • 1 cup julienne cut watermelon radishes, or any variety radish including Daikon
  • ½ cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade


INSTRUCTIONS
  1. Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl. Whisk in oil. Add carrots, radish and parsley and toss to coat.
NUTRITION
  • SERVING SIZE: 1 cup CALORIES: 72 SUGAR: 6 g SODIUM: 277 mg FAT: 3 g SATURATED FAT: 0 g CARBOHYDRATES: 8 g FIBER: 3 g PROTEIN: 2 g
cinnamon sugar radish chips
  • author: pinch of yum
  • prep time: 15 mins
  • cook time: 35 mins
  • total time: 50 minutes
  • yield: 2-3 1x
DESCRIPTION
These cinnamon sugar radish chips are an easy and fun way to make use of fresh radishes! Perfect served over Greek yogurt with honey.

INGREDIENTS
  • 10–15 radishes
  • 1 tbs. olive oil
  • 1/2 tbs. honey
  • 1–2 tbs. cinnamon sugar mixture
INSTRUCTIONS
  1. Preheat your oven to 350ºF. Slice the radishes approximately 1/4 inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl.
  2. Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.
  3. Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.

https://pinchofyum.com/

Need ideas for gifts? Food is a great gift. Gift sets starting at $25.

Priapi Gardens | 410-275-9438