Watch the MPT segment on our efforts to help Deep Roots shelter with feeding people by
With this season's abundance of radishes, CSA members will be wondering "what am I going to do with all of these". See the brief video below for a creative, tasty way to enjoy and savor radishes (and other added root crops as well!).

USDA Organic Produce List 
Week of 12/14/20:

Carrots - Rainbow
Herbs -
  • cilantro
  • sage
  • dill
Joi Choi
Kale -
  • Curly
  • Red Russian
Lettuce - Assorted
Mustard Greens
Mushrooms* -
  • Crimini  (Mother Earth, Landenburg, PA)
  • Portabella
  • Shiitake
  • White Button
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 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!!

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   Starting Saturday 12/26/2020 NEW LOCATION Eat Sprouts, Easton, MD


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.

Use first: Lettuce
Up to a week: black spanish radish, blue potatoes, rainbow carrots, kohlrabi, daikon radish, joi choi, tatsoi, and collards (not pictured) (large share shown)
What are the benefits of eating radishes?
Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.

Read more important health benefits:

Matt & Ted Lee's Radish Butter
Serves 6
  • 1/2 pound round red radishes, trimmed, at room temperature
  • 6 tablespoons unsalted butter, completely softened
  • 1/4 teaspoon kosher salt, or 1/2 teaspoon Maldon salt
  • 1/8 teaspoon freshly ground white or black pepper
  • About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves

  1. Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses.
  2. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.
  3. Transfer to a medium bowl and add 4 tablespoons of the butter.
  4. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.
  5. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving.)
Radish and Turnip Hash with Green Garlic and Fried Eggs
Serves 2

  • 2 to 3 small turnips, trimmed, peeled, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
  • 4 to 5 small radishes, scrubbed and trimmed, and cut into 3/4-inch cubes (about 1 1/2 cups cubed)
  • Coarse sea salt
  • Freshly ground pepper
  • 2 tablespoons grapeseed oil, or other neutral, heat-tolerant oil
  • 1 stalk green garlic, trimmed and chopped (white and light green parts only)
  • 2 tablespoons unsalted butter
  • 4 eggs
  • 1 tablespoon minced parsley

  1. Fill a large saucepan with water and bring to a boil. Add 2 teaspoons sea salt. Boil turnip cubes just until tender, 3 to 4 minutes; remove to a bowl with a slotted spoon, pour off any excess water, and set aside. Next, boil radishes briefly, 30 to 60 seconds; remove to a bowl with a slotted spoon, pour off any excess water, and set aside.
  2. Set a large cast iron skillet over medium-high heat. Add grapeseed oil and when hot, add turnips and radishes, and a pinch each sea salt and pepper. Turning vegetables only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and fold in green garlic, cooking for about a minute. Push vegetables to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For over-easy eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer. Finish with minced parsley and sea salt and pepper to taste. Serve immediately.
Volunteer Radish Harvesting
RSVP by text to Vic @ (917)747-6230

Christmas is the season for giving. If you recently visited our Farm Stand you may have seen the Giving Tree. Each card represents $20 worth of organic vegetables. All donations go to local homeless shelter, Deep Roots.

CLICK HERE for more information about Deep Roots.

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

Did you guess RED RUSSIAN KALE?!

Sometimes it is hard to tell Baby Vegetables apart, if you guessed right on both, Great Job! Happy eating!
Priapi Gardens | 410-275-9438