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


USDA Organic Produce List 
Week of 12/7/20:

Beets
Carrots - Rainbow
Celery
Collards
Dandelion
Garlic*
Ginger*
Hakurei
Herbs -
  • cilantro
  • sage
  • dill
Joi Choi
Kale -
  • Curly
  • Red Russian
Kohlrabi
Lettuce - Assorted
Mustard Greens
Mushrooms* -
  • Crimini  (Mother Earth, Landenburg, PA)
  • Portabella
  • Shiitake
  • White Button
Potatoes*
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 2

Use first: Lettuce - romaine
Up to a week: bravo purple daikon, red russian kale, carrots, romanesco, rainbow chard, joi choi, cutting celery, sweet potatoes, and red onion (large share shown)
Cutting Celery

Leaf celery is closely related to wild celery, and is also known as smallage, cutting celery, or Chinese celery. It looks like a larger version of Italian parsley, and the thin stalks are hollow. Leaf celery has a stronger, more herby and assertive flavor than the other two varieties and is generally not eaten raw.
Good read:


Pan-Roasted Romanesco with Hazelnuts and Crispy Bits

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure. The slabs get super-tender, and the loose pieces of florets get browned and crunchy. If the pan is dry, you’ll risk burning instead of browning. Add oil as needed to keep things sizzling. This recipe is from Where Cooking Begins by Carla Lalli Music.
Ingredients4 SERVINGS
1 medium head of Romanesco or cauliflower (about 2 lb.), trimmed
Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 Tbsp. unsalted butter
¼ cup skin-on or blanched hazelnuts, coarsely chopped
2 garlic cloves, thinly sliced
½ cup chopped parsley
2 tsp. white wine vinegar
Flaky sea salt
Lemon wedges (for serving)

Preparation
Step 1
Preheat oven to 400°. Stand Romanesco on its stem and cut it from top to bottom into 1"-thick slabs. Don’t worry about the outer edges that may crumble or smaller florets that break away; nudge those into a pile along with any nice-looking leaves. Cut loose bits into ½" pieces; season bits and Romanesco steaks with kosher salt.
Step 2
Heat a large cast-iron skillet over medium-high. Add 2 Tbsp. oil and slip Romanesco steaks into pan—puzzle them together so they don’t overlap; work in batches if needed. Cook, rotating skillet periodically for even browning, until dark brown underneath, about 5 minutes. Turn and drizzle a bit of oil over second sides and into empty areas of pan. Scatter chopped pieces of Romanesco into spaces between steaks and toss gently to coat with oil (add more if needed).
Step 3
Transfer pan to oven; roast Romanesco until a tester inserted into stems slips through without much effort, 15–18 minutes. Steaks should be firm enough to still hold together without being crunchy.
Step 4
Transfer steaks to a platter. Return pan with loose pieces of Romanesco to medium-high heat. Add butter, hazelnuts, and garlic, and cook, stirring, until everything is toasted and crisp around the edges, about 4 minutes. Add parsley and vinegar and stir up any browned bits. Spoon over steaks and season with sea salt. Serve with lemon wedges.

https://www.bonappetit.com/
Volunteer Radish Harvesting
Friday 12/11 and Saturday 12/12
10am - 12pm
pizza and sandwich lunch to follow
RSVP by text to Vic @ (917)747-6230
Need ideas for gifts? Food is a great gift. Gift sets starting at $25.

Delicious Spicy Salad Mix
Yummy Mustard
Can anyone guess what baby vegetable this is?
How about this vegetable?
Priapi Gardens | 410-275-9438