Beautiful View
Organic Corn

Looking for something to do on these super hot days. Enjoy some informed reading.

For your reading convenience please take a look at the link below.






Our current hours are:
Mon.-Thurs.   1-5:30pm
Fri. & Sat. 8-5:30pm

(If you'd like to shop outside of our regular business hours, please call to make an appointment and we'll be happy to help you!)

Please wear a face mask when shopping and interacting with our staff until further notice.



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


Beets 
Cabbage
Carrots
Collards
Fennel
Garlic 
Herbs - Chives
            - Italian parsley
- Rosemary/Thyme
- Basil
Kale - Curly
Kohlrabi
Lettuce - Red/Green Combo
Mushrooms* - Crimini    (Mother Earth, Landenburg, PA)
                     - Portabella
                     - Shiitake
                     - White Button
Onion - Green
Swiss Chard - Bright Lights
Tomato* - Beefsteak    (Hummingbird Farms, Ridgely, MD - conventionally grown, pesticide free)
               - Cherry

*Not available at the AACFM (producer only market)





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).

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")

Pre-Orders:
  • Every Monday a list of our weekly harvest is posted here and online, on our homepage.
  • Order online, go to website CSA tab and go to "6 Veggies for $20" tab
  • 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 preorders for the markets, please call (410) 275-9438 for prompt assistance.
  • Thank you again for your valued business!
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!!
Sincerely,
Vic and Mary Priapi
 







FARMERS MARKET INFORMATION

Annapolis Farmers Market - Location AACFM, Riva Rd. Annapolis, MD
Saturdaya 7am - 12pm
Sundays 10am - 1pm

Newark Farmers Market - Location CO-OP Farmers Market @ Newark Natural Foods parking lot, 209 Newark Shopping Center, Newark, DE
Sundays 9:30am - 2pm

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 temporary location Talbot County Business Center parking lot, 28712 Glebe Rd Easton, MD  This market is a drive through market, with drivers ordering from the comfort of their cars.  No foot shopping allowed.  At some point in time, this market will return to it's usual location (with modifications).            
Saturdays 8am - 1pm                             
Beginning, Saturday August 8th, the Easton Farmers Market is back in its normal location of the 100 Block of N. Harrison St. with and expanded market footprint and following CDC guidelines.



ALL  MARKETS ACCEPT CONTACTLESS CREDIT CARD OR  EXACT CASH ONL


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

- Wear face mask (until further notice).

-Allow plenty of space between you and other customers. Recommendation is 6 feet.

-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 14
Use first (will keep for about a week): lettuce and basil
Store a little longer (will keep for about 2 weeks): curly kale, beets, kohlrabi, carrots, chard - swiss Sungold tomatoes and cabbage
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.  
Black Bean Tostadas with Cabbage Slaw

Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: 1 tostada)
By KAREN RANKIN 
May 2018
Look for salty crumbly fresh Mexican cheese-queso fresco-near other fresh cheeses. Swap crumbled feta or shredded Jack cheese in a pinch. Look for crunchy premade tostada shells near the taco shells. Use up the extra shells as a base for a batch of after-school nachos, or break them into pieces and use in place of tortilla chips. For even more veggie goodness and an extra punch of flavor, try adding a few slices of creamy avocado and a sprinkle of charred corn kernels.

Ingredients
  • 1 (15.4-oz.) can lower-sodium refried black beans (such as Amys)
  • 1/2 cup pico de gallo, drained
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 (10-oz.) pkg. shredded cabbage
  • 1 cup thinly sliced radishes
  • 1 cup grape tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 6 (5-inch) corn tostada shells
  • 6 ounces queso fresco (fresh Mexican cheese), crumbled (about 1 1/2 cups)
  • Torn fresh cilantro

Nutritional Information
  • Calories 324
  • Fat 20g
  • Satfat 6g
  • Unsatfat 13g
  • Protein 12g
  • Carbohydrate 27g
  • Fiber 6g
  • Sugars 5g
  • Added sugars 0g
  • Sodium 664mg
  • Calcium 22% DV
  • Potassium 5% DV


Cabbage Okonomiyaki (Pancakes)

Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 pancake and about 1 tbsp. mayonnaise mixture)
 
This savory, Japanese-style pancake is traditionally loaded with cabbage. Louis' version uses quickly brined cabbage and a thin batter for maximum crispiness. Togarashi (also called Japanese Seven Spice) is available at Asian markets and some supermarkets. The mixture includes dried ground chile, ginger, orange rind, seaweed, and sesame seeds for a savory, spicy, briny blend. Try it on roasted butternut squash or seared steak. You can also make one larger pancake in a 10-inch skillet, increasing the cook time to 10 to 15 minutes and cutting into wedges before serving.

Ingredients
  • 1 pound green cabbage, finely shredded (about 5 cups) 
  • 4 teaspoons shichimi togarashi (Japanese spice blend), divided 
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1/3 cup thinly sliced green onions, divided
  • 5 large eggs, lightly beaten
  • 4 center-cut bacon slices, cooked and crumbled
  • 2.9 ounces all-purpose flour (about 2/3 cup)
  • 2 tablespoons canola oil, divided
  • 1/4 cup canola mayonnaise
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon water
Nutritional Information
  • Calories 346
  • Fat 20g
  • Satfat 4g
  • Unsatfat 16g
  • Protein 15g
  • Carbohydrate 26g
  • Fiber 4g
  • Sodium 602mg
  • Calcium 10% DV
  • Potassium 11% DV
  • Sugars 6g
  • Added sugars 2g






Just a reminder 
JULY PLANT SALE ON ANNUALS (house #3)
July 1st - July 31st
buy 1 plant and get 1 free plant
few annual plant pictures below *

*succulents/tropical/passion vine/banana plants not included in sale



 





Our team is working really hard in providing the best Organic vegetables. 

A big "Thank You", to the whole Team (volunteers and part/full time staff)