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2017 California (BAE) Farmer's Market is OPEN - Saturday, 9 am - 1 pm (UNTIL 18 NOV.)

Posted 4/28/2017 4:52pm by David Paulk.

Greetings Farm Friends,

It sure feels like summer, but we're not ready to leave spring just yet, because we have a bunch of spring, fresh organic veggies for you to enjoy. We suggest dressing cool and coming earlier, since it won't be quite so hot. We' really look forward to seeing you all and can't wait to catch up!

What we'll have at market tomorrow:

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Spring Carrots:  Fresh, aromatic and crisp carrots. Wonderful lightly roasted, steamed, or sauteed with a little butter. Also tasty grated into salads for fresh carrot flavor, color and nutrients.

- Rainbow Chard:  Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale, and you can eat the sweet, crunchy stems!

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also really easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty kale alternative to the traditional curly kale. It makes great kale chips and salads, among many other delicious uses.

- Lettuce, Green Leaft and Red Leaf:  It's the perfect time of year to enjoy spring crisp green and red leaf lettuces.

- Radishes, Red:  Beautiful, bright red and tasty. Of course great on a salad or try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other.

- Salad Mix:  Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oakleafs. 

- Scallions: Mild green onions, perfect raw in salads or sprinkled on top of your stir fry, but don't cook too much. These are young, green, and delicate.

- Spinach:  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced.

- Sweet Potatoes:  We have your favorite orange (Beauregard) and purple (Japanese Murasaki) sweet potatoes. They get sweeter in storage and are super sweet now.  So, easy to bake whole or slice and roast as sweet potato fries.

- Hakurei Turnips:  White, sweet and crunchy Japanese variety of turnips. Wonderful raw in salads or simply sauteed or steamed, along with, of course, the tasty turnip greens.

Like last year, don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, and baked goods. 

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9am - 1pm). We've missed you and hope that you are all doing well.

 

Photos of the Week:  

 

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

New recipe: Tropical Carrot, Ginger, And Turmeric SmoothieOctober 13th, 2017

Ingredients: 1 blood or navel orange, peel and white pith removed 1 large carrot, scrubbed, coarsely chopped ½ cup frozen mango chunks ⅔ cup coconut water 1 tablespoon shelled ra

New recipe: Whole Roasted Carrots with Fresh GingerOctober 13th, 2017

1 pound medium carrots, peeled 1/4 cup water 4 large garlic cloves, peeled Six 1/4-inch slices fresh ginger 1 tablespoon canola oil 1 tablespoon unsalted butter Salt and freshly ground pepper Olives,

New recipe: Kale & Sweet Potato HashOctober 13th, 2017

1 large sweet potato, chopped 1 yellow onion, sliced 3 cloves garlic, minced 1 bunch kale, chopped 2 tsp. cumin seeds salt & pepper 1 Tbs. fresh lemon juice 1 Tbs. fresh cilantro leaves ~1/4 cup c

 

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