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2018 California (BAE) Farmer's Market is OPEN this Saturday, 21 April, 9 am - 1 pm (UNTIL 17 NOV.)

Posted 4/20/2018 6:26pm by David Paulk.

Greetings Farm Friends,

It will be a lovely cool spring morning for our first market back. We have a ton of veggies and can't wait to share them with you! We're really looking 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 a  mild kick.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential 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 when sauteed! Try sauteed with golden raisins (or chopped sweet onion) and lightly toasted pine nuts.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very 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 alternative to the traditional curly kale. It makes great kale chips and salads.

- Leeks:  Fresh, uniquely-flavored leeks.  Key ingredient in fish or potato soups. 

- Radishes, Red & French Breakfast:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors 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; add them towards the end of cooking your dish.

- Spinach:  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. Tomorrow's spinach will have some larger leaves and is great for cooking or juicing, but certainly can be eaten raw, if chopped or torn into smaller bite sizes as you would do head lettuce.

- Sweet Potatoes:  We have your favorite orange and purple (Japanese Murasaki) sweet potatoes. 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.

We take cash, 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.

 

Photo of the Week:  

 Lettuce for Salad Mix

 

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

2018 California (BAE) Farmer's Market is OPEN this Saturday, 9 am - 1 pm (UNTIL 17 NOV)October 12th, 2018

Hello Farm Friends, Now it's really starting to feel like fall with these cooler temperatures that favor cool season crops. You'll see tomorrow more greens, radishes and lettuce, and much more. C

New recipe: Roasted Hakurei Turnips with Israeli Couscous SaladOctober 5th, 2018

Roasted Hakurei Turnips with Israeli Couscous Salad (makes 3-4 servings) 1 bunch hakurei turnips with fresh-looking greens 1 cup Israeli couscous 1 garlic clove, minced pinch of optional red chili fla

New recipe: Speedy Hakurei Turnips & GreensOctober 5th, 2018

  Ingredients 2 bunches hakurei turnips with greens 1/2 tablespoon olive oil 1/2 tablespoon butter Salt and pepper to taste 1/4 cup white wine   Directions Rinse the turnips and greens well.

 

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