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BAE Farmer's Market is OPEN - Saturday, 9 am - 1 pm

Posted 6/5/2015 6:58pm by David Paulk.

Hello Farm Friends,

Hard to believe it's June with all the cool wet weather this week.  Quite a contrast from the previous week's hot muggy days. June is when we transition from spring crops to summer crops. Some years that transition is smoother.  This year seems to be a bit back and forth, with hot and cold weather.  That makes it challenging as farmers, but equally rewarding to have the first cucumbers, squash, tomatoes, etc. at market. On our farm, we don't necessarily try to be the first, just somewhere near the front (just ahead of the Peloton, for you bicycling enthusiasts).  

And we've been busy...got our 40 acres of cover crops seeded over the weekend, new beds ready for our 2nd tomato planting, and our peppers, squash, watermelon and sweet potatoes are all in and looking great. Soon, we'll be harvesting garlic, more onions and squash. Just like last week, check out what we have new listed below and for those early birds, you will get the worm (so to speak).

What we'll have this Saturday

- Arugula (back!): the spicy green that you crave is back, but limited in quantity. 

- Beets (new!):  We have red, sweet beets that are just beautiful and tasty. See photo below!

- Rainbow Chard: Colorful, beautiful greens with tasty crunchy stalks. So tasty simply sauteed in a little olive oil, and a little salt and pepper.

- Cucumbers (limited quantity):  sweet, crisp tender cukes for your salads!

- Fennel (New!): that aromatic, anise-flavored bulb that is great raw, especially with citrus, or roasted with chicken.

- Garlic Scapes:  Scapes are the green stalks that hardneck garlic plants shoot up in the spring. It would become a seed head, but we cut them off (so all the energy goes into making the garlic bulb in the ground). The great thing too is that you can eat the scapes! They are like a very garlicky and aromatic green onion. They are great added to scrambled eggs, added to vegetable saute, and makes THE best pesto!  No basil needed. Recipes will be handed out at the market.  

- Curly Kale: delicious sauteed/lightly braised, added to soups, in salads, and as crispy chips. Of course, it's great for juicing! Think of all those anti-oxidants.

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

- Leeks:  They are in the onion family, but they have their own distinctive mild flavor that is wonderful in any sauteed vegetable dish, but essential to any fish soup or potato-leek soup.

- Lettuce:  Cool fresh, tasty red leaf, bibb and romaine head lettuce. 

- Red Onions: Freshly harvested, slightly sweet, rosy red, all purpose onions. A great staple for your kitchen.

- Walla Walla Onions:  These SWEET onions, harvested fresh, similar to Vidalia. Really great raw on salads, sauteed, caramelized, and for onion rings! See photo below!

- Zephyr Summer Squash (limited quantity):  Delicious, sweet, and slightly nutty summer squash that's half yellow and half green. The first of the season. (limited quantity)

- 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. 

Check out recipes on our Web site: www.sassafrascreekfarm.com

 

 Photos of the week:  Walla Walla Sweet Onions & Red Beets 

 

 

  

Your Farmers, 
David and Jennifer Paulk

Sassafras Creek Farm

Leonardtown, MD

Week 10: Sassafras Creek Farm Online Store Hours 6 PM - 10 PM ThursdayJuly 2nd, 2020

Greetings! Welcome to Week 10 of our “Virtual Farmers Market!”   Below is the link to our online store where you can buy our certified organic vegetables and plants and

New recipe: Simple Shishito Pepper SauteJune 25th, 2020

Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until th

New recipe: Salad with Beets and Yogurt DressingJune 25th, 2020

Ingredients 3/4 pound beets (2 large or 8 small), trimmed 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/2 cup Greek yogurt (full-fat or 2 percent) 2 teaspoons sherry vinegar

 

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