New Farm Hours Effective 6/8/20
HAPPY FATHER'S DAY to all Dads and Dads alike, new Dads and soon to be Dads.

Monday - Thursday 1pm-5:30pm
Friday & Saturday - 8:00am-5:30pm
Sunday - CLOSED

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 6/15/20 :

Kale - Curly & Red Russian
Garlic Scapes
Snap Peas
Joi Choi
Lettuce - Red/Green Combo
Organic Mushrooms (crimini/portabella/shiitake/white)* (Mother Earth, Landenberg, PA)
Tomatoes & Cherry Tomatoes* (Hummingbird Farms, Ridgely, MD)
Swiss Chard

Herbs - Chives
Herbs - Dill

*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 9
Use first (will keep about a week): lettuce
Store a little longer (will keep about 2 weeks): joi choi, beets, snap peas, hakurei, garlic scapes, kale, broccoli
Picture as large share

While your produce is super fresh, it has not been washed!
 Please take care to always wash your vegetables well before enjoying.  
  • Total:25 mins
  • Prep:20 mins
  • Cook:5 mins
  • Yield:1 pint scapes (8 servings)

Garlic scapes are the curled flower stalks of hard-necked garlic, which is a family of garlic varieties that are grown in colder climates. These stalks are cut off by farmers to encourage better bulb growth. Pickled garlic scapes are an easy way to keep the lightly garlicky flavor of these garlic scapes around a little longer. These are easy " refrigerator pickles," which means they require no heat processing, but they must be kept in the fridge.
  • 15 garlic scapes
  • Optional: 1 dried chili
  • 1 cup cider vinegar
  • 4 teaspoons fine sea salt
  • 4 teaspoons sugar
Steps to Make It

Gather the ingredients.
  1. Trim the garlic scapes, curl them up, and place them in a pint jar with a tight-fitting lid. We like to truly stack them on top of one another to make them pretty, and then fill in the center space with more tightly curled scapes, but you can also cut the scapes into bite-size pieces and then just pile them in.
  2. Work the chili, if you're using it, into the jar with the garlic scapes. Tuck it in the center, or work it in along the side of the jar so you can see it. (This is especially useful if you're making more than 1 pint and some have chile and some don't.)
  3. In a small saucepan over medium heat, bring the vinegar, salt, and sugar with 1 cup of water to a simmer. Cook, swirling the pan if necessary until the salt and sugar are fully dissolved.
  4. Pour the warm vinegar mixture over the garlic scapes in the jars to cover them (you may not use all of the vinegar mixture), but leaving about 1/2 inch of headspace at the top (between the top of the liquid and where the lid will be). Screw the lid on the jar. Let it sit until cool, then store it in the refrigerator for at least 4 weeks and up to 6 months to let the flavors blend and the garlic scapes to "pickle." The pickles will get more tender over time, but their flavor will stay garlicky strong.
  • Serve garlic scapes, drained of their brine (and gently patted dry, if you're so inclined), alongside grilled meats, on a grilled vegetable platter, or as part of a classic relish tray.
  • Garlic scapes are available in late spring through early summer at farmers markets in colder growing regions.
  • Look for bright green stalks that, while they bend easily, are neither so dried out that they snap nor so wilted they don't spring back into shape after you bend them gently.
Written by 
Updated 08/03/19
SNAP PEAS... currently at markets now