EGG VENDORS:

https://www.instagram.com/fernjoydesign/

FernJoy Inc

In addition to our regular items, this week FernJoy will feature autumnal elegance: Elevate your Fall decor with FernJoy’s exquisite pumpkin succulent arrangements!

Get them while they last!

FernJoy is a small local company where plants become art! We specialize in live mounted ferns using salvaged, custom finished and sealed hardwood planks. Also featuring driftwood planters, moss wall art, terrariums, kokedamas, and handcrafted concrete pottery. We look forward to meeting you at the market!

Socials:

https://www.facebook.com/profile.php?id=61558399326995

Sunkissed Flower Farm

will be back next week with her holiday items

The Spoiled Dog Bakery

Menu Items

Say Cheese,

is a buttery tasting, deliciously yellow biscuit made with cheddar cheese, whole wheat flour, vegetable oil and beef broth. Based on my two taste testers, they melt in your mouth! They are sold in 4 oz packages

Beef Jerky

Dehydrated Beef Tip Round Steak-London Broil

Blueberry Bacon Treats

Whole wheat flour, bacon, blueberries, beef broth, and vegetable oil, egg

Cinnamon Pumpkin Treats

Whole wheat flour, organic pumpkin puree, cinnamon, and eggs.

Cinnabons

Whole wheat flour, cinnamon, coconut oil, milk, and eggs.

Chicken Jerky

Dehydrated Chicken and Carrot Puree

Diva Donuts (These will not be on the menu this week) I will have them in June. But they are available on the website.

Whole wheat flour, banana, coconut oil, strawberry puree, baking powder, cinnamon, egg

Parmesan Pretzels

Whole wheat flour, oat bran, parmesan, and cheddar cheeses, egg, chicken broth, baking powder, sesame seeds as a topping

Peanut Butter Treats

Whole wheat flour, peanut butter, and egg. The peanut butter is Xylitol free.

The Sampler

The Sampler is only available online.

Includes a sample of each treat in one package. Treat inclusion is based on availability.

Turkey Pumpkin Jerky

Dehydrated turkey mixed with pumpkin puree, turmeric, and parsley.

Woofin’ Waffles

A mini waffle filled with bacon and bits of blueberries. Whole wheat flour, coconut oil, egg.

I’ve always enjoyed baking. I started making treats for my dogs a few years ago because I thought I could make them healthier and less expensive than store bought. But I was still working and didn’t have the time to maintain the luxury!

When I stopped working full time, I knew I still had more in me to give and was browsing the internet looking for a business I could do from home. Starting a Pet Treat Business was on the list. It was an Aha moment! Everything clicked! I’ve always enjoyed baking, I had baked for them before, and it was relatively inexpensive to get started in comparison to other businesses.

As I began start-up, my little dog Paris, was diagnosed with renal failure. I spent hours reading as much as I could on kidney failure, watching YouTube videos, and listening to podcasts. I started paying attention to the ingredients on dog food labels, and I was surprised at what I found. So, I resolved that all my treats would be made using human-grade ingredients. No preservatives, additives, sugars, or salt. That they would be as fresh and wholesome as possible. And that is my standard for the meals I prepare for them also.

CASA CARMEN WINERY

WILL BE HERE THE 2ND & 4TH THURSDAYS

Casa Carmen will have our newly-released 2022 Verde. This customer-favorite is still a blend of sauvignon blanc and gruner veltliner. It is light and crisp, with notes of fresh verjus, honeydew melon, and lemon peel, and a clean mineral finish. Stop by our table for a taste and go home with your favorites!"

Casa Carmen wines is a boutique family winery producing small lot dry wines and Spanish style vermouths. Our white, rose, and red low-intervention wines and white and red vermouths are made with 100% local grapes and all-natural ingredients."

Arnaiz Chocolat & Confections

Arnaiz Chocolat will be at the Kent Island Farmer’s Market this Thursday 3:30 – 5:30pm. Come

out and see what’s new!

Handmade Belgian Assorted Bonbons

 4 pc $13.00

 12 pc $35.00

Handcut Caramels $9.00

 Sea Salt

 Chocolate

 Peach Cobbler

 Cherry Blossom

 Specialty : Samoa Caramels…. Coconut caramel topped with toasted coconut and drizzled with

decadent chocolate…. All on top of a buttery shortbread cookie crust! $15

Nut Brittles $12

 Old Fashioned Peanut

 Mixed Nut

 Honey Sesame

English Toffee $10

Bars $6

 Dark Chocolate with Sour Cherry and Pistachio

AS ALWAYS….PRE-ORDERS ARE WELCOME (and appreciated!) Email Karen@ArnaizChocolat.com, or visit

our website at www.ArnaizChocolat.com to order!!! See you there!!

Bio

Arnaiz Chocolat takes pride in crafting hand-made specialty chocolates since 2014. Using various blends of Belgian chocolate, sourced from specific regions around the globe, our creations range from traditional truffles and molded bonbons, to brittles, exquisite caramels, marshmallows and more.

If you can imagine it, Arnaiz Chocolat can create it!

Since our opening in 2014, Arnaiz Chocolat strives to maintain a professional and innovative balance. Whether dipped, filled, or molded, everyone of our chocolate pieces are made by hand in small batches, with love. The ability to customize pieces specific to our customer's desires sets us apart from many other chocolate shops. We thrive on innovation, creation, and artistic expression through our chocolates.

SHORE SOILS COMPOSTING

below is guidance for businesses of if the food waste diversion regulations apply to their business.

We are available to help any business navigate compliance and reporting requirements. The regulation is now the following criteria, for compliance:

-Generation of 1 ton (2,000 lbs) per week

-An organics facility within a 30mi radius of your location

-That facility is willing to receive ALL of your waste.

Per House Bill 264, if all of these criteria are met, businesses who generate organic waste are required to divert their organics from general refuse.

https://mde.maryland.gov/programs/land/RecyclingandOperationsprogram/Documents/Webinar%20Jan192023_OnReg260314.pdf

WHY SHORE SOILS?

Food waste is a growing problem in our modern society. Approximately one third of the food produced worldwide never makes it to the table and ends up as waste, occupying around 25% of our ever- shrinking landfills. Additionally, Soil health is suffering because of it! The quantity of organics entering the landfills everyday is growing exponentially. Why not be part of the solution for both of those issues!

According to the US Environmental Protection Agency, Americans generate around 14 million tons of food waste each year, or 106 pounds of food waste per person. Of this, 570,000 tons is composted for a 4.1 percent recovery rate; the rest, or 13.4 million tons, is incinerated or sent to a landfill, occupying 6.3 million cubic yards of landfilled municipal solid waste. This is not just a food waste issue, it is also a waste of land, water, labor, energy, and even contributes to methane emissions, a potent greenhouse gas. Commercial composting is a great alternative to the disposal of food waste into landfills.

Residential

$25/ Month

Includes:

1 5-gallon bucket with a screw top
1 additional bucket is available upon request
1 Kitchen counter appropriate collection container with a lid.
New roll delivered monthly
Info packet including instructions and quick reference guides
Up to 100lbs of compost delivered back to you, if you wish!

birdlandpastures@gmail.com

Birdland Pastures has become Davis Highlands Orchard & Farm.

Davis Highlands Orchard & Farm

Almost two years ago, I came to this market with the hope of establishing a small farm. We started with around twenty dozen eggs and some candles from my mother. It has grown exponentially, thanks to the patronage of our Kent Island customers. My family and I are grateful for all the repeat customers and folks who gave us a chance.

Over the past month, we have invested much of our time into the fruit trees, bees, mushroom operation, and livestock. Our final honey harvest occurred in mid-August. We have only a few gallons of honey left. Once it's out--that's it for the rest of the season! Get yours while you can.

I'm going to respond to some of the most frequent questions I received at market over the past few weeks.

Honey:

What's the difference between light and dark honey?

Lighter honey tends to be from ground-dwelling flowers, including clover, dandelion, and surrounding flora planted by local gardeners. Darker honey tends to be from tree flowers, especially tulip poplar trees. In June, our harvest was a lighter color. Towards August, the color was a deep amber. As for taste? I prefer the darker honey; it's a bit spicier and more flavorful. If you're looking for the standard honey, wildflower (light) honey is a good move. Some folks ask us about what is most beneficial for allergies. If you have fall allergies, some research suggests that consuming honey will aid with the symptoms.

Eggs:

How are your hens doing?

They're doing well! We are about to hit fall, meaning the molt is coming. As the daylight hours dwindle, birds shed their feathers and stop laying for a few weeks. While we do give some artificial light for the birds to ease into the season, the molt has a big impact on their bodies. Feather growth requires nutrients. So Lilly, our farm associate, has been outside every day giving the hens extra vitamins and minerals. Our egg count has remained consistent. Eggs continue to look and taste great.

Are your yolks orange? Are your birds pasture-raised?

These questions come in succession, usually. The color of our yolks is orange. The hens are pasture-raised.

Two factors contribute to yolk color, and both have to do with diet. Yellow carotenoids and lutein found in corn will give eggs their yellow pigment. Red carotenoids found in foods like tall fescue, alfalfa, marigolds, and red pepper will turn the yolk color a darker orange. Orange yolks cannot occur without both yellow and red carotenoids. So, we give the hens a diet that includes both of these carotenoids, along with a pasture diet.

Yolk color has absolutely nothing to do with taste quality, nutrient density, or life of the bird. It is purely aesthetics that can be manipulated by the feed ingredients. I have seen so much misinformation on social media stating that orange yolks are the result of pasture-raised hens or organic feed. That they "taste better," or "have more nutrients." The number one contributing factor for an egg's taste is freshness. The only way to tell if hens are pasture-raised is by going to the farm and witnessing the birds yourself. I try to do the best of both worlds for my flock. We give a diverse diet and let the hens roam free to forage.

As for freshness, be mindful that eggs found in supermarkets tend to be a few weeks or over a month old. Check the Julien date on the carton to find the exact day it was laid. (If the Julien date is 187, that means the egg was laid on the 187th day of the year.) Our eggs are always laid and sold within a week, but usually a few days max. I'm proud of that fact.

Mushrooms:

What can I do with X mushroom?

I will refer you to our website for recipes: www.davishighlands.com

I have a few recipes for Lion's Mane, King Oyster, and Chicken of the Woods. Our most popular recipe is the Authentic Baltimore-Style Lion's Mane Crabcakes.

How do you grow your mushrooms?

On our original farm in Phoenix, our entire back barn converted into a mushroom growing facility. We have a lab for inoculation of substrate, along with fruiting tents. Thanks to our partner and resident mycologist, Walker, we grow several hundred pounds of mushrooms every week. Most go to restaurants, while others go to farmers markets.

I am also learning this whole operation from Walker. As far as I understand, this is how the process goes...We grow most of the mushrooms by inoculating (placing live spores) into a substrate (bag of nutrient-dense mushroom food) containing both hardwood and soy. After we see the mycelium developing in this bag of substrate, we cut the bag open and place the substrate into a fruiting tent. In days, depending on the variety of mushroom, we begin to see the fruiting bodies (the mushroom). After the mushrooms are ready, we peel them off the fruiting block and place them in a box. They are then delivered to markets/restaurants.

Thank you,

Iain Davis

Farm Manager

Davis Highlands Orchard & Farm

4150 Alesia Lineboro Road

Manchester, MD 21102

davishighlands.com

Current products:

Farm Fresh Eggs - Pasture-Raised ($6 per dozen)
Jams & Jellies (6-8oz jars)
Blueberry
Blueberry Ginger
Raspberry
Raspberry Peach
Strawberry
Strawberry Peach
Cherry
Apple cinnamon
Lime mint
Wild Plum
Blackberry Bourbon
Watermelon Strawberry
Fruits (Pint Sizes)
Raspberries
Mulberries

Fresh Foods

Dozen Pasture-Raised Chicken Eggs - $6 unpacked / $7 prepacked - Large or XL

Dozen Pullet Eggs - from young hens - $5 unpacked / $6 prepacked - Medium

*NEW* Mushrooms - $1 per ounce

Lion's Mane
White Oyster

Scented Household Items

Handmade Soaps - $10 each / 2 for $15

Milk Bottle Candle - $20 each / 2 for $38

Cream Jar Candle - $13 each / 2 for $23

Coming Soon

More mushroom varieties, including Chestnut, Blue Oyster, Shittake, and more.

June 2024 - Apiary Goods - Raw Honey, Beeswax, and Propolis

Fall 2025 - Freshly picked apples, peaches, pears, and plums

Why candles and soap?

Birdland Pastures wasn’t always a poultry farm. It was originally home to Milk Reclamation Barn Candle Company. Our family began the candle company in our dairy barn, where our farm now operates. Iain’s mother, Bobbie Davis, makes all of the soap by hand. Along with a team in Timonium, Milk Reclamation Barn makes over 250,000 candles in all fifty states. Check their website at https://milkbarncandles.com - They are most famous for the Milk Bottle Candle, which we sell at the Kent Island Farmers Market.

We sell these items alongside our eggs. The candles are part of the history of our farm and without them, we wouldn’t be the farm we are today.

Why are your eggs so expensive?

If you’re looking for inexpensive eggs, we are not your choice. However, if you’re looking for fresh, ethically raised, sustainable, and above all delicious eggs, we hope you understand the added cost for a good product. Most folks do understand when they witness the work and love we put into our hens; we’d love to have you visit our farm, just call me at 4434538912 - and I'd love to schedule a time for you to stop by and see the difference. True farm fresh egg lovers know cutting corners leads to poor quality eggs, which most people have been consuming their entire lives. Give us a chance; most don’t go back!

The Difference:

Our hens are the definition of pasture-raised; they live on large mobile coops parked in various areas on our rolling green pasture. Once per week, we move the hens to fresh grass. During the winter, our ladies go into the hoop houses, where they get alfalfa hay to supplement their grass diet.

Our eggs are also better fresh. Our entire inventory is sold within a week; well over one hundred dozen. We don’t keep eggs on our shelves, nor work with corporate integrators. It’s farm-to-table. Period.

When you go to the grocery store, the eggs you purchase can be upwards of two months old from caged hens which are given a strict feed regimen. Always check the Julian date on the carton if you purchase from the grocery store! Egg labels will promise their hens are given “outdoor access,” meaning anything from 20 square feet for 10,000 hens, to true outdoor access. For our eggs, there’s no ambiguity or slick marketing tricks. You can watch our hens at any time on our 24/7

Our aim is to educate, and to be 100% transparent about how we raise our hens. Please follow us on Instagram, Tik Tok, Facebook, and Twitch! @birdlandpastures

Meet the Farmers:

Iain Davis spent most of his life raising poultry. When he was twelve years old, he raised a flock of fifty hens. In 2016, he moved to Baltimore City to become an educator, where he spent five years as a literature teacher, assisting hundreds of young men at an all-boys public charter school. After the pandemic lockdown, he returned to the farm. In April 2022, he began Birdland Pastures alongside his better half, Kaetlyn. He is a graduate of both Johns Hopkins University and the University of Maryland. Iain works full-time at Birdland Pastures and spends most of his time caring for the farm and flock. Iain continues to use his educational skills to engage adults and young people in animal husbandry, farm care, and food knowledge via Instagram, Tik Tok, and other social media.

Kaetlyn Bernal is a Baltimore transplant from Arizona who has a passion for pastured poultry. After attending Johns Hopkins, she decided to permanently move to Baltimore, where she met her life partner Iain. She is responsible for developing our proprietary fermented feed program. Kaetlyn has spent numerous years in the non-profit sector in Baltimore City, helping small businesses achieve profitability through microloans. She also organizes numerous non-profit events dedicated to raise funds for the small businesses who need a little financial push. When she’s not at her full-time job, she’s also with Iain and their guard dog, Delilah, on the pasture, working hard to have enough eggs for the market! Kaetlyn can always be seen smiling and welcoming folks at Olney Farmers Market every Sunday.

Questions?

Call us or email us:

443-453-8912

Iain Davis, M.S.

Partner & Farm Manager

BIRDLAND PASTURES

(443) 453-8912

Meet our flock! birdlandpastures.com

KING MUSHROOM FARM

PREORDERING NOW AVAILABLE ON THEIR WEBSITE JUST CHOOSE KENT ISLAND FARMERS MARKET as your pick up location AT CHECKOUT

pictured above: Grow Kits make great presents only $25

Grow Kits available for preorder:

Blue Oyster, Snow Oyster, Chestnut, Yellow Oyster, Black Pearl and Lions Mane.

an example of his fresh mushrooms:

Shiitake

Lions Mane

Maitake (Hen of the Woods)

King Trumpet

Grey Oyster

Portobella

Crimini

Mushroom grow kits, mushroom tinctures, Hungarian mushroom soup (with dairy & without dairy), and marinated mushrooms.

"Located in Marydel Maryland on our 55 acre farm, King Mushrooms provides Maryland consumers with fresh, local, gourmet mushrooms year-round. We grow numerous different varieties varying from Shiitake, Oyster, and Lion’s Mane. These mushrooms are grown in a controlled environment without the use of chemicals and pesticides. Come visit us to fulfill all your mushroom needs whether it be fresh mushrooms, tinctures or a mushroom grow kit!"

PRE-ORDER ON OUR WEBSITE

link to be a CSA member...

Oksana's Produce Farm & Ferments

We are in full swing of fall crops:

Lettuce , carrots , broccoli, cauliflower, sweet potatoes, variaties of radishes, eggs .

Picked and fermented products.

We will be taking pre-orders for thanksgiving market

we also offer non Soy, Non GMO, pastured eggs.

Below is our link o join our organic CSA Subscription.

Fermented and pickled products :

Fermented product : 4 flavors of sauerkraut, kimchi, fermented green tomatoes, fermented daikon radish and new item is radish kimchi made with our fall daikon radish.

Pickled carrot salad, pickled mushrooms, pickled cabbage salad, pickled onions, pickle spears , daikon radish spears.

We offer fermentation workshops at our pickling facility https://oksanasproduce.com/collections/fermentation-workshops

CSA subscribtions https://oksanasproduce.com/products/produce-only-full-share

NOW IN THE MARKET:

Oksana recently built a nice commercial kitchen on premise where she can make more value added items like soups and salads with her amazing produce. She is now bringing a yummy and nutritious hot soup to the market each week in the cooler months!

about Oksana's Farm:

Organic food is better for your family’s health and the planet. Buying organic is a direct investment in the future of our food system, so it’s a choice you can feel good about. At Oksana’s Produce Farm, we successfully apply biological soil management principles and practices, which incorporate (and go beyond) organic production standards.

Oksana's Produce Farm is a small scale farm located in Chestertown Maryland, where we grow a diverse mix of vegetables and herbs on 6.5 acres. In addition to rejecting agricultural chemicals, we are searching for better ways to farm. We feed our soil, by working on soil quality using various strategies to regenerate top soil. In turn the solid feeds our plants. We pay great attention to diversity by implementing a cover crop system, rotating crops, and recycling unused plants back in the soil in the form of compost.

We seek to understand the partnership between plants and soil microorganisms as well as increase the carbon content of our soil. We maintain diversity by keeping perennial plantings along the field edges and within rows to attract pollinators and beneficial predatory insects to keep insect pests in check. These strategies, over time, will lead to production of more nutrient–dense food. We create a beautiful, diverse, and productive ecosystem which provides conditions to be their healthiest, so our customers also enjoy good health.

McGlynn's Cottage Pies

We make frozen savory and sweet pies that you cook at home. All our pies are made from scratch in small batches. We use local ingredients when available and European butter in our crust. Convenient delicious gourmet pies inspired by British traditional recipes.

Our pot pies are $11.00 for a hearty single serving. Everything we make is from scratch by hand in small batches, with no additives, preservatives, or MSG. If you would like me to hold pies for you, please feel free to send me a message or email me at melissamcglynn@mac.com.

Our menu is posted every Wednesday evening on our FB page which is below.

Cane Collective

Our Fall/Seasonal Line up

Spiced Pear Punch

Cinnamon Cider Punch

Chai Toddy

Cranberry Fizz (all pictured below)

below are our new flavors avaialble this week

Here are our Current flavors:

Guava Tiki Punch

Cane Southside

Blood Orange Southside

Passionfruit Jalapeño

Cranberry Cucumber Fizz

Tropical Orchard.

"CAnE Collective was created out of our collective appreciation for rum."

Three years ago, Clinton Jackson (CJ) Alexander, Aaron Joseph, and Ezra Allen started the CAnE Collective because they believed that there was something missing in the spirits industry…

Hand Crafted

Spirit free

Cocktail Mixers

By CAnE

CAnE Classics

Southside

True to its Long Island origins, this classic has strong roots in Baltimore. This citrus-forward combination of lemon, mint, sugar (and a touch of ginger) is a simple yet amazingly delicious base for a cocktail.

Blood Orange

Our take on our classic Southside with seasonal fruit & spices. This mix incorporates blood oranges, kumquats, coriander, lemon, mint and ginger for a delicious and approachable mixer guaranteed to pair with any beverage selection.

Passion Fruit Margarita

Patron’s 2019’s top 5 pick for Margarita of the Year, this mix combines the tropical flavor of passionfruit, lime juice, and a subtle kick of Jalapeno to create a fun and addicting experience with every sip.

Guava Tiki Punch

Inspired by tropical destinations, and a little aloha, this blend will transport you to the ideal tropical paradise. Combines Soothing Guava, Bright Citrus, and Caribbean Spiced Pineapple.

CAnE Seasonal Line-Up

Cranberry Cucumber Fizz

Cranberry Water, Lemon Juice, Thyme, and Cucumber Syrup… We couldn’t think of a better way to welcome the change in season

Tropical Green Orchard

Combining Wight's Tropical Green Tea, citrus and Green Apples, this mixer is not just a drink, its an experience. Think…elegant sour

Caribbean Spiced Pineapple Syrup

Pineapple, and spice and everything nice that's what our tiki syrup is made of. Both spectacular in a Daiquiri and bold in an Old Fashioned, it's just what you needed but never knew.

Recipe: Simple Lemon Pasta w/ Parmesan and Pea shoots

Fat & Happy Farm

we are now accepting pre orders

click the link below..

https://fatandhappyfarms.com/pre-orders

New Mix Alert, just in time for Halloween!

This colorful mix not only delivers a fresh, crisp taste but also helps nourish your body and strengthen your bones—one bite at a time!

Our boys are the heart of our family business

we added two new microgreens mixes, Cognitive Crunch and Manly Micros!

Cognitive Crunch is a carefully curated blend of nutrient-dense microgreens that are packed with brain-boosting vitamins, minerals, and antioxidants. Our mix includes broccoli microgreens, which are rich in sulforaphane, a compound that has anti-inflammatory and antioxidant properties that may be beneficial for brain health. Radish and sunflower microgreens, both which are great sources of vitamin E, an antioxidant that has been linked to reduced cognitive decline. It also has pea shoots, which are a good source of vitamin K, a nutrient that has been shown to improve cognitive function, and beet microgreens, which are rich in nitrates that help improve blood flow to the brain, promoting better cognitive function.

The manly micros mix is a delicious and nutritious blend of broccoli, radish, pea, and sunflower microgreens. These tiny greens are packed with vitamins, minerals, and antioxidants that can help support your overall health and vitality.

Broccoli microgreens are high in glucosinolates, which may help reduce the risk of prostate cancer.

Radish microgreens are a good source of vitamin C, which can help support the immune system and may also play a role in sperm health.

Peas are a good source of protein, which is important for maintaining muscle mass and overall energy levels.

And sunflowers, in addition to being high in protein, are also high in vitamin E, an antioxidant that may help protect against oxidative stress and inflammation.

A family market garden in Grasonville specializing in microgreens and fresh seasonal produce.

What are microgreens?

Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed (and possibly, with one set of true leaves). They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens can add sweetness and spiciness to foods. Microgreens are smaller than “baby greens” because they are consumed very soon after sprouting, rather than after the plant has matured to produce multiple leaves. Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates.^[They can be used as a main vegetable as well in certain recipes for intense flavor and nutrition. Many recipes use them as a garnish while some utilize them as the main ingredient. For example, garlic pea shoots, pea shoots or micro cabbage in cabbage soup, or coleslaw made with radish microgreen instead of cabbage. As microgreens become more popular for their intense flavor and nutrition, innovative chefs and cooks create new ways to use them.

Edible young greens are produced from various kinds of vegetables, herbs, or other plants.

What Are the Health Benefits of Microgreens

and Why Should We Eat Them?

Microgreens have become increasingly popular in the past handful of years, and a great deal of ongoing research seeks to understand all the health benefits these tiny plants offer.

Early research has indicated that microgreens contain up to 40% more phytochemicals (beneficial nutrients and components) than their full-grown counterparts.

Though these little greens are small in stature, they contain extremely high levels of powerful vitamins, minerals, and health-supporting components.

Microgreens can lower blood pressure. Foods that are high in fiber and vitamin K can be helpful in maintaining a healthy blood pressure, and microgreens are high in both of these important elements as well as other vitamins and minerals.

Microgreens might help fight cancer. Research is ongoing into this subject, but some early evidence suggests that sulforaphane — a compound found at especially high levels in broccoli sprouts — may help fight cancer.

Some microgreens can help lower cholesterol. A study found that red cabbage microgreens lower levels of LDL cholesterol, liver cholesterol, and inflammatory cytokines — all factors that can increase your risk for heart disease.

Microgreens can support gut health. Foods that are high in dietary fiber, like microgreens, can ease constipation or other gastro-intestinal distress when eaten as part of a healthy, balanced diet. Research also indicates that dietary fiber serves as a " prebiotic," or material that provides an ideal environment for the "good" bacteria in the human microbiome to flourish.

Pre-order here!

Dogwood Lane Guernseys, LLC

New! Preorder on website at the bottom of this listing

NEW !!!

TOMATO BASIL CHEESE

NEW!!!

BUFFALO WING CHEESE

Here is the grass-fed beef we usually will always have:

-Ground Beef

-Hamburger Patties

-Sweet Italian Sausage

-Maple Sausage

-Stew Meat

-Beef Sweet Bologna

-Assorted steaks, soup bones, shin meat, oxtail, & roasts (dependent on availability)

beef kielbasa and Garlic & Onion sausage

Currently we have 14 varieties of cheese, and butter available.

-Farm to table, follow the journey.-

Cheese

Our Cheese comes from pasture kept herd of registered Guernsey cows. Guernsey’s are known for their golden milk. This color carries over into the cheese, making it naturally a deeper yellow. The cheese itself is a raw milk cheese, and aged 60 days, and is available in 12 flavors.

NEW CHEESES!!!

Pepper Jack is back!

sharp cheddar

cranberry

Tomato Basil

Buffalo Wing

Swiss

Cheddar

Smoked Cheddar

Colby

Garlic & Chives

Chesapeake

Vino

Gouda

Black Peppercorn

Applewood Smoked Cheddar

Here at Dogwood Lane, we have been milking cows since the 1920’s. John Christian Myers started our herd with Guernsey cows, and we still maintain the descendants of that herd today. We are a small 100% registered Guernsey herd maintained by our family. With our sons Henry and Paul, we hope to pass on this unique herd into its fourth generation. The farm and dairy are located in Kent County. Our Guernsey’s have sheds and added bedding, for their comfort, as they are pasture kept 24/7. Often, they are out enjoying the sun and cool breezes as they graze our pastures. During the winter when seasonal grass is dormant, we feed a range of different hay, silage and supplement with some home-grown feeds.

MILK and BUTTER

We have recently started to direct market our milk. Guernsey milk has so many added benefits that aren’t found in conventional milk. Guernsey’s are known for their A2A2 milk. The natural beta carotene gives their milk its namesake golden color, and makes the butter naturally a beautiful yellow.

We have now finished DNA testing and are certified as a 100% A2A2 herd! We have both salted and unsalted butter.

Stay tuned as we will also soon have milk, yogurt, and ice-cream available.

EGGS: We also have our pastured eggs

WE SHIP

OR..Sign up for KI Farmers Market newsletter HERE

Home of your favorite locally-brewed beverages, hand-tossed pizza, hand-pattied burgers and jumbo wings.

Check out our Certified Fresh Market menu as well as what’s on tap and what’s going on in the kitchen.

HOURS

Monday - CLOSED... For now

Tuesday - 5pm to 11pm

Wednesday - 5pm to 11pm

Thursday - 3pm to 11pm

Friday - 3pm to Midnight

Saturday - 12pm to Midnight

Sunday - 12pm to 6pm

Visit our ordering site

Modern Stone Age Kitchen just earned the designation by the Weston A Price Foundation as the country's first 12 spoons restaurant!

Modern Stone Age Kitchen

Home of Rise by Brianna

See Brianna Bake...

barley ale loaf

Rosemary Olive oils seat salt Focaccia

SOURDOUGH BAGELS!

Everything, Salt, Old Bay and Plain

Sourdough Bread

Fettucini

See Dr. Bill Schindler teaching the whole country to "Eat Like a Human," on the television show "The Doctors.

How many nights do you eat pasta a week? Now think about the health benefits of switching to a sourdough pasta.

You can grab our sourdough fettuccine plain and dress it up with our fermented butter or your own favorite sauce or maybe you need some of our Italian gravy with nutrient-dense meatballs?

Fresh Sourdough Fettuccine | 12 ounces (recipe on page 143)

Meatballs (6) made from Crow Farm beef and Rise sourdough breadcrumbs

Italian Gravy (pint) made traditionally by simmering with beef bones all day

The pasta you all have been waiting for…our sourdough ravioli!!

We’re beyond excited to finally share our (perhaps favorite) meal with your dinner tables. 12 ounces of pure heaven served with a side of our traditional Italian gravy (red sauce) or pick up a plain pack and dress them up your way ;-)

What? Fermented Crackers?

A smaller square snack-size, and still chock full of high-quality butter and delicious crunch that our previous ones offered. Introducing…Butter Bites! Perfect for grab & go, or as a healthy alternative to a cheez-it or wheat-thin. Our twist on a bagel, minus all of the carbs - Everything Crackers! A gorgeous buttery cracker, topped with a fantastic everything seasoning that makes them perfect paired with cheeses, dips, you name it!

Hi! I’m Brianna, a 16-year-old high school student, as well as the chief principal of this small, but mighty operation!

My family is one who deeply values connecting with their food, and being involved in the process start from finish. We value good food and real food, the two of which come in tandem.

That’s what Rise is all about, the foundation of which we have built our company upon. It’s time that all of us begin to take the crucial steps forward, starting with the basics - slow fermented sourdough bread.

The Bread: Homemade. Sourdough. What else do you want me to say?

The ingredients: water, salt, flour. Yes, that’s it in both the loaves and focaccia.

Only three ingredients, as real food should be.

Trillions of wild bacteria & yeast, are at work transforming these grains into their safest and most nourishing forms possible for our bodies.

All our dough starts its life in a big bowl, where it is quickly mixed to combine all components. Over the course of a couple hours, it is then folded, individually shaped and stretched, and given time to rise. Then placed into our backyard bread oven, your own bread, is cooked to golden perfection.

All touching the hands of only the five of us.

Regular Sourdough Loaf: Offering a rustic sort of vibe, these loaves are nourishing, all while being plainly addictive.

Encrusted with a gorgeous, sturdy crust, these loaves are perfect for their place at the dinner table, the casual lunch sandwich (imagine all the grilled cheeses), or simply slathered in butter - they freeze very well!

Barley Ale Sourdough Loaf: We really don't want to get boring with only the same products week after week, so we are now offering a barley ale sourdough loaf! Chock full of yummy seeds and stout beer from the local Ten Eyck Brewery, this bread is delicious and perfect slathered with butter on your dinner table.

Sourdough Butter Bites: A smaller square snack-size, and still chock full of high-quality butter and delicious crunch that our previous ones offered. Introducing…butter bites! Perfect for grab & go, or as a healthy alternative to a cheez-it or wheat-thin.

Sourdough Everything Crackers: Our twist on a bagel, minus all of the carbs - Everything Crackers! A gorgeous buttery cracker, topped with a fantastic everything seasoning that makes them perfect paired with cheeses, dips, you name it!

Sourdough Focaccia: Your choice of either...

Olive Oil & Rosemary: Topped with rosemary, olive oil, and sea salt

This bread is full of mouthwatering flavor and is bordered with a satisfying golden edge. perfect paired with olive oil for dipping, soup or stews, or even cut in half to be made into a sandwich.

Old Bay: Topped with butter, chunky salt, and loads of old bay

We’ve been messing around with flavors, and wanted to create a dish that is unique to the eastern shore that we all call home while continuing to deliver high-quality, delicious, nutritious products.

Turns out the answer has been staring us in the face all along - what represents the eastern shore better than old bay?

Instead of the olive oil, rosemary, and Celtic sea salt that tops our regular focaccia, this new kind screams Maryland with its dressings of butter, chunky salt, and loads of old bay.

It is perfect to eat by itself; paired with the soft shell crabs of the Chesapeake bay; or my personal favorite, smothered with a heap of crab dip (as pictured!)

It’s simply simple, you just can't have the eastern shore without old bay.

Old Bay Focaccia

Everthing Butter Bites

Visit Gray Wolf Spirit's website

T's Divine Sweets

BlueBerry Pie

Key Lime Pie

Chocolate Hazelnut CheeseCake

Cheesecake

Apple Pie

Chocolate Chip Cookies

The cool mornings are a sure sign that Fall is near. The fresh figs are amazingly sweet. We have fresh fig pies for you today... we made some with no added sugar... for your enjoyment.

We are making more Peach Bread Pudding for you. It's divine. The full list is attached.

When you are in Cambridge, please stop in and take a whiff of the aromas... cinnamon, lemon, chocolate... it will make you salivate.

Have a wonderfully, strong, and victorious day!

Sincerely,

Tamara

Please call or e-mail if you have any questions, need special sizes or other requirements.

Have a wonderful day (and week). See you at the Market.

I want to rave about the other farmers and producers. It is so wonderful to support the small farmers who put their heart and soul into their products. No commercialization... No added brines, dyes, or harmful chemicals or processes... just wholesome, goodness! This is my tagline for desserts but, applicable to all the products I have tried from our local farmers...

"Fresh is best. You can taste the difference...

T's Divine Sweets-- About Us

T's Divine Sweets & More, LLC, opened for business on March 6, 2017, but it's not Tamara Jackson's first venture in the food business. She started cooking in her family kitchen on the farm where she grew up. It's where she developed a passion for cooking with fresh ingredients and the joy of cooking and baking from scratch.

Her first job after graduating college was as a Restaurant Inspector with the Dorchester County Health Department.

In 2001, she opened her first carry-out business in Cambridge, MD., called T's Corner Restaurant. After that business was sold, she opened T's Corner Cafe, a 50-seat restaurant in Easton, MD, in 2005.

Also that year, she completed Personal Chef training at the American Personal Chef Institute in Gaithersburg, MD.

Her newest venture combines all of her experience and passion, and will enable her to spread love through cooking. She makes all desserts and pastries from scratch, using local farmers as much as possible. She believes that 'Fresh is best! You can taste the difference!'

Tamara makes desserts for various local restaurants on the Eastern Shore and for the communities that she serves. Her blueprint includes restaurants in Caroline, Talbot, Dorchester Counties, and beyond.

Tamara works hard to make sure every need is met.

Tamara Jackson, President/ CEO

T's Divine Sweets & More, LLC

410 Race St. Unit B

Cambridge, MD 21613

443-477-6263

Hours of operation:

W, F 12N-3PM

Tuesdays, Thursdays, and Saturdays ... Offsite at Farmer's Markets

www.TsDivineSweets.Biz

Fresh is best. Taste the difference!

Gray Wolf Spirits

GRAY WOLF® SPIRITS

*distinct spirits, from scratch*

We are a boutique Maryland distillery dedicated to handcrafting fine artisan spirits using locally grown and/or intentionally selected premium raw ingredients. Our classic line includes our namesake, GRAY WOLF Rye Whiskey, LONE Vodka, TIMBER Gin, and a Maryland first, LOBO Agave Spirit. In addition to our core four, we also offer a series of seasonal and special releases.

Did you know that we grow some of our own rye grain in Anne Arundel County? Have a "spirited" conversation each week with Tamara at KIFM while sipping a complimentary sample. Add a touch of CAnE mixers to your sample when they are there. We have all the spirits you need to make delightful cocktails at home!

Need gifts? Pick up a Classic flight ($25) or treat that special someone to a Trio pack ($70).

See you at the market. Cheers!

Pre-sale and online payment available

Pre-order/Prepay site:

Groff's Content Farm

Above on right are some examples of her frozen meals in individual and family size servings which are made with her meats and veggies from mostly Tuscarora Growers in PA!

Duck Eggs

Wide Variety of Sausages

NOW! Sugar Free

Steak

Pork Ribs

15 Twists on Pot Roast Your Dinner Rotation is Missing