New Farm Hours Effective 6/1/20
Monday - Friday 1pm-5:30pm
Saturday - 8:00am-5:00pm
Sunday - CLOSED

Annuals blooming in House #3

A reminder when shopping in person at the farm - wear a face covering for compliance with the law, we are a public place!

Our grounds are open, however, there is a limit of (6) persons at a time in our large greenhouse #3 for vegetable plants, herbs, tropicals, pond plants, and annuals. 

Plant pricing is posted in multiple locations in and around our plant display areas. If you have questions, a staff member will be happy to assist you.

When checking out at the farm, please form a single line, following marked distancing stripes on the ground, on the Cecilton side of the farmstand.  We'll call you in the building, one at a time once we have your order entered and are ready for payment.  That way no one person will have to be inside any longer than necessary.  On mild days, our doors are open.  Please do not enter the farmstand until you are called in to make payment. Thank you for helping us to keep everyone safe!
Pre-order/pre-pay for this week's markets/farm pickups.  If you've placed an order to pickup at the farm in Cecilton, please come on Thursday (or later) to pickup, as Wednesday is our harvest/pack day and your order will not be ready.  Regular CSA pickups start Wednesdays and continue through the week.

Our online "store" is now open (each Monday morning), cutoff time for ordering is each  Tuesday at 5pm (when the "store" will indicate "SOLD OUT")

We'll have a large selection of items at each market for you to select from, if you choose not to pre-order.  At all markets you'll experience a safe environment, with all vendors following safety guidelines.  

At the area Farmers' Markets, our staff will assist you by:

* Selecting prepackaged items for you from secure coolers
* Placing them in our bag or in your own bag a safe distance from our table front
* Not allowing other customers to touch any items
* Routinely washing their hands
* Maintaining customer distancing from each other
* Sanitizing surfaces as necessary
* Taking your contactless credit card payment 
* Accepting contactless exact cash

Click here for the 6/$20 order page on our website. Please enter your information in all of the fields. Without it, we are not able to properly process your order. If you use Firefox as your browser, your order will not come through completely!

We reserve the right to limit and/or make substitutions based on the weekly availability of our produce.

If you are pre-ordering for the Annapolis markets, in the "item selected entry window", please enter if you'd like either Sat. or Sun. as a pickup day at the AACFM (Anne Arundel County Farmers' Market).

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

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

USDA Organic Produce List 
Week of 6/1/20 :

Brussel Sprout sprouts
Garlic - green
Hakurei* (Flying Plow Farms, Rising Sun, MD)
Joi Choi
Lettuce - assorted
Organic Mushrooms (crimini/portabella/shiitake/white)* (Mother Earth, Landenberg, PA)
Salad Mix
Tomatoes & Cherry Tomatoes* (Hummingbird Farms, Ridgely, MD)

*Not available at the AACFM (producer only market)


Annapolis Farmers Market - Location AACFM Riva Rd Annapolis
Saturday 7am - 12pm
Sunday 10am - 1pm

Newark Farmers Market - Location CO-OP Farmers Market @ Newark Natural Foods parking lot, 209 Newark Shopping Center, Newark, DE
Sunday 9:30am - 2pm
Every 4th market we "sit out" to allow other vendors to participate in the limited market footprint.  On those weeks, starting June 7th, customers can "preorder online" by 5pm Tuesdays, to pick up their order the following Sunday at the NNF market info. tent with Catherine.

This is a WALK THRU MARKET - one way on foot

Kent Island Farmers Market  - Location: CULT CLASSIC BREWERY parking lot, 1169 Shopping Center Rd, Stevensville, MD
Thursdays 3:30pm - 6:30pm

Easton Farmers Market - NEW PERMANENT Location TALBOT COUNTY Business Center parking lot, 28712 Glebe Rd Easton, MD              
Saturday 8am - 1pm



  • Every Monday a list of weekly harvest is posted online click here
  • Order online , go to website CSA tab and go to "6 Veggies for $20" tab click here
  • Pay online (no email orders unless paid over phone)
  • Weekly pre-order cutoff time is Tuesday, 5pm.
  • We encourage the contactless use of CREDIT CARDS at all markets, EXACT CASH only will be accepted.
  • Anyone who had any issues/questions with ordering or preorders at the markets, please call (410) 275-9438 for assistance.
  • Thank you again for your valued business!

A few things to remember when shopping with us.....

- Wear face mask (until further notice).

-Only one person at a time within our farmstand building for payment only.  We will select any additional items that you may desire.

-Call ahead (410) 275-9438

-At this time, we only except credit card payments or exact cash at the Farm and Markets. 
If you shop with us at the farmers markets, expect to see a similar setup. Please let an employee know what you'd like from our list, and let them grab your vegetables from the coolers for you. We appreciate your patience in this matter as we do our best to keep everyone safe!

Summer CSA Week 7
Use first (will keep about a week): lettuce, mustard, brussel sprout sprouts
Store a little longer (will keep about 2 weeks): hakurei, spinach, radish, tatsoi, asparagus

While your produce is super fresh, it has not been washed!
 Please take care to always wash your vegetables well before enjoying.  
How To Cook Radish Greens (Paleo, Vegan, AIP, Keto)

Amanda Torres @
Published  04/22/2018
Did you know that a) radishes taste amazing cooked and b) that you can eat the greens? Stretch your food dollars further by eating the whole plant. You'll enjoy a significant nutrition boost from eating the greens, too, as their nutritional value far exceeds that of the roots!INGREDIENTS
  • 1 bunch of radishes with greens (about 8 to 10 radishes with greens)
  • 1 tbsp extra-virgin olive oil, ghee, or butter (my fave my fave EVOO)
  • heaping 1/4 tsp of dried thyme or rosemary
  • 1 tsp minced/pressed garlic (from about 2 big cloves)
  • 1/2 tsp unrefined salt (my favorite)
  • 1/4 tsp freshly cracked black pepper
  1. Separate each radish root from it's greens and make 2 piles. Wash the roots well under running water, scrubbing to remove any soil. Fill a bowl with water and dip the greens to clean.
  2. Remove the root tip from each radish and discard (composting is great!) Slice each root in half from root tip to top, then cut into thin half circles. Slice the greens into thin strips about 1/4-1/2 inch wide (you don't have to be precise here).
  3. Heat the EVOO in a large frying pan over medium heat for 2-3 minutes.
  4. Sautee the roots for 6-8 minutes or until they begin to turn translucent and become soft. Add the thyme and garlic and cook 1-2 mins more.
  5. Next add the chopped greens and cook until they are wilted down, about 1-2 minutes more.
  6. Serve as a side dish to any meal. This makes an especially tasty breakfast side dish!
Yield:  2 servings
Prep Time: 00 hrs. 5 mins.
Cook time:  00 hrs. 10 mins.
Total time:  15 mins.
Tags: Paleo, AIP, vegan, keto, radishes, leafy greens, cruciferous, budget-friendly