The Fall CSA begins September 21st.
Only six weeks of the Summer CSA share remaining.
Sign-up for your family's Fall CSA share now by click here
Shares are limited, act now before they sell out.
Sweet Treat Cherry
Eggplant coming soon!
Our current hours are:
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 8/17/20:
Herbs - Chives
- Garlic Chives
- Italian parsley
Lettuce - Red/Green Combo
Mushrooms* - Crimini (Mother Earth, Landenburg, PA)
- White Button
Peppers - Bell
Peppers* - Spicy Mix packets (Terry Wrightson, Rising Sun, MD)
Squash - Zucchini
- Patty Pan
Swiss Chard (limited)
Priapi Garden Organic Tomatoes
Flowers - Edible Zinnia arrangements
*Not available at the AACFM (producer only market)
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")
- 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!!
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 - 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
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!
Use first (will keep for about a week): lettuce
Store a little longer (will keep for about 2 weeks): Tomatoes, Cherry Tomatoes,, yellow squash, corn, onions, garlic, savoy cabbage and eggplant(not pictured)
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.
Eggplant Involtini with Spanish Mojo Sauce
This eggplant involtini with Spanish mojo sauce is an easy and delicious eggplant recipe; the bright orange garlicky sauce is instantly addicting.
For the Spanish mojo sauce
- 1/4 cup blanched almonds (we used slivered blanched)
- 1 medium garlic clove
- 185 gram (170 net weight) jar roasted Piquillo peppers (about 8 drained Piquillo peppers)*
- 1/4 teaspoon ground cumin
- 2 teaspoons Sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- Scant 1/2 teaspoon kosher salt
For the eggplant involtini
- 2 medium eggplants
- Coconut oil
- Kosher salt
- Toasted almonds, for the garnish
- Feta crumbles, for the garnish
- Chopped cilantro, for the garnish
- Make the Spanish mojo sauce: Drain the peppers and place them in a high-powered blender along with remaining ingredients. Blend until smooth and creamy. Taste and adjust for acidity (sherry vinegar), smokiness (cumin), and salt.
- Set the oven to broil.
- Slice the eggplant lengthwise into thin planks, about 1/4-inch thick. You'll get 10 to 12 slices from each eggplant, excluding end slices.
- Place the slices on lined baking sheet. Use a butter knife to spread a thin layer of coconut oil on each slice. Sprinkle with kosher salt and pepper.
- Place the baking sheet in the oven and broil for 5 minutes. Flip and broil about 3 more minutes, or until the slices are soft. You may have to remove thinner slices after the final 3 minutes and let thicker slices cook a few additional minutes. Stack the cooked slices so they steam and soften further.
- Place one eggplant slice on a cutting board with the narrow end pointing away from you. Dollop a tablespoon of mojo sauce on the wide end, then roll eggplant over sauce towards the narrow end. Repeat with remaining slices.
- Spread any leftover mojo sauce on a serving platter and place eggplant rolls on top. Garnish with almonds, feta, and cilantro.
*The recipe calls for jarred Piquillo peppers, a small sweet pepper grown in Northern Spain. If you cannot find jarred Piquillo peppers, use equal weight jarred roasted red bell peppers instead (about 4 to 6 bell peppers).