Located in Leonardtown, Southern Maryland Google Map 301.247.1002
<< Back to main

California Farmers Market is Open! Saturday, 9 AM - 1 PM (Apr - 23 Nov)

Posted 10/18/2019 4:59pm by David Paulk.

Hello Farm Friends,

Fall weather is officially here and so are beautiful cool season produce. We still have some summer vegetables, such as sweet peppers and a few tomatoes, but now have carrots, beats, ginger, turmeric, sweet potatoes, potatoes and lots and lots of greens. For the complete list of what we'll have tomorrow, see below. Pick up your fresh veggies for the weekend and the week ahead. Fresh is best for flavor and nutrition and for supporting your local, certified organic farmer! 

   Friendly reminder to please bring bags!  

What we'll have at market tomorrow: (See photos at bottom)

- Carrots (New!):  Fresh, crunchy aromatic carrots. Wonderful raw with a hummus dip or grated on a salad; roasted; or in your favorite soup.

- Romaine Lettuce (Back!):  fresh and crisp! Wonderful as salad or lightly grilled.

- Greenleaf lettuce (New!):  frilly heads of greenleaf, make delicious salads!

- Green Bell Peppers (New!): Great for stuffing, sauteeing or raw in a salad.

- Arugula: Your favorite spicy green is back!  Of course, you can eat as a salad with grated Parmesan, but try as the base for grilled salmon with a sesame-ginger dressing, or sprinkle on pizza as it comes hot out of the oven. 

- Beets, Chioggia [Kee-o-ja]:  Sweet, Italian, milder tasting than red beets, with a delightfully colorful bulls-eye pattern of pink and white when sliced. 

- Golden Beets:  Golden beets are similar to other beets, sweet, but are golden in color and milder in that earthy beet flavor. 

- Beets, Red:  What more can I say, except you all can't get enough. Try on a bed of arugula with goat cheese and roasted walnuts and raspberry vinaigrette.

 - Rainbow Chard:  Chard is delicious simply sauteed, leaves and stocks, with sweet onions or garlic!  After sauteing, drizzle with a little vinegar or toss in some raisins and pine nuts for a healthy, flavorful Mediterranean twist.

- Lorz Italian Garlic:  Heirloom variety brought to WA state from Italy. Particularly good softneck garlic flavor.  

- Fresh Baby Ginger: what you've all been asking for is finally here!  Freshly-harvested ginger has no tough skin.  It is baby pink and crisp-tender. It doesn't need to be peeled before grating. Naturally sweet and aromatic. Simply grate and add to any vegetable, fish, fruit dish.  Many uses. Check out Sassafras Creek Farm Recipes

- Kale, Curly & Lacinato:  Hail to the Kale!  We have both traditional curly kale and Italian Lacinato kale (a.k.a, Tuscan or Dino). Wonderful sauteed, in soups or eat raw as a salad or add to a smoothie for a nutritious boost!

- Lettuce, Bibb:  We have some beautiful petite heads of bibb. Perfect for a personal salad, mixed with other greens or used for lettuce wraps!

- Sweet Bell Peppers, Red and Orange:  Great raw, sauteed and just the right size for stuffing.

- Sweet Oranos Peppers: We have lots more this week of your favorite orange sweet peppers! Remember, they freeze really well and are wonderful to add to dishes in the winter!

- Red, White and Blue Potatoes:  Three varieties to choose from or try our red, white and blue sampler!  Red Mountain Rose, creamy white Carola and All Blue potatoes for your patriotic dishes! 

- Fingerling Potatoes: We have Austrian Crescent fingerling potatoes that are great for roasting whole and serve tossed hot with a little olive oil, vinegar and fresh garlic!  Instant simple side dish.

- Bonita Sweet Potatoes:  Bonita has light brown skin and creamy white, sweet flesh; milder flavor than the orange sweet potatoes.

- Covington Sweet Potatoes: Traditional, orange tasty sweet potatoes!

- Sweet Potatoes, Murasaki:  Purple outside and creamy white inside, Japanese sweet potatoes have a lovely vanilla/hazelnut flavor and even though they don't get as sweet as the orange ones, that just means they are even more versatile and can be used in both savory and sweet dishes. BTW, Murasaki means "purple" in Japanese.

- Salad Mix: We have lots of salad mix for tomorrow!  It's a mix of different varieties of lettuce leaves.

- Heritage Tomatoes (limited quantity):  We have a mix of different brightly-colored tomatoes with wonderful heirloom flavor.

- Red Tomatoes (limited quantity):  red slicer tomatoes, perfect for salsas, burgers and just slice 1/4 inch thick and layer on a plate and sprinkle a little salt or drizzle with olive oil, maybe add a slice of mozzarella and sprinkle with basil. Summer on a plate...Yum!

- Fresh Turmeric:  The queen of natural anti-inflammatory foods is here! Bright orange and tasty grated into salads or added to vegetable dishes. The key ingredient in curries. Add to smoothies for an anti-inflammatory bonus. Delicious grated on eggs in the morning.

We take cash, debit and credit cards.

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

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9 am - 1 pm). 

Photos of the Week:

Fresh Carrots!

Fresh Salad Mix!


Lacinato (a.k.a, Tuscan or Dino) Kale

Fresh, Baby Ginger

Covington Sweet Potatoes


Thank you, 

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)


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


Product Availability
Blog archives

Have a Question?

Contact Us Online or Call 301-247-1002


Visit us on: FacebookTwitter