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Only 3 More California (BAE) Farmer's Markets Left! (Saturdays, 9 am - 1pm)

Posted 11/2/2018 4:46pm by David Paulk.

Hello Farm Friends,

The bounty of fall is here! We have a much wider variety of delicious vegetables, plus, they have been "frost-kissed."  The frost makes them sweeter and tastier!  See the long list below of fresh, certified organic veggies grown just for you!

So, swing by the market and stock up on fresh, certified organic veggies for the week! To help you plan,visit sassafrascreekfarm.com/recipe  for easy, simple recipes for all of our produce.  We so appreciate your support and love to see you and hear how you are doing!  Only 3 more markets before the end of the California Farmers Market (and start of the holiday season)!

What we'll have at market tomorrow:

- Salad Mix is Back! :-)

- Leeks (New!):  Beautiful bunches of leeks. Their mild onion, but distinctive flavor is key to a number of dishes, especially in potato-leek soup or with fish. See recipes on our Web site!

- Red Onions: Last of the season!

 - Arugula:  We have your favorite spicy green! Wonderful as a bed for grilled salmon, drizzled with a sesame-ginger dressing or as a bed for roasted beets, goat cheese and walnuts!

- Broccolini:  Tastes like broccoli, but more mild and delicious. Cook just like you would broccoli.

- Beets (Red & Chioggia):  Delicious on a bed of arugula with goat cheese and a drizzle of raspberry-walnut dressing.  Either roast with skin on and then rub off skins once cool, or peel, slice and boil until fork tender.  Serve warm with a little butter or cool on a salad.

- Cabbages:  Not too big, fresh, crisp and slightly sweet!

- Carrots:  We have plenty of freshly-harvested, sweet carrot bunches and topped in 2-lb bags!  Perfect for roasting, soups and stews!

- Green Beans:  Special late planting of green beans; kissed by frost and of so sweet and tender!

- Jerusalem Artichokes (a.k.a, Sunchokes):  And yes! We have Jerusalem Artichokes. They are really good roasted and taste like fresh artichoke hearts. If you like artichokes, you'll like sunchokes.

- Kale, Two kinds!:  We have both traditional curly kale and Italian Lacinato Kale. Wonderful sauteed, in soups or eat raw in a salad or add to your smoothie for a nutritious boost! 

- Lettuce, Romaine:  plenty of freshly-harvested, crisp romaine.

- Superstar Sweet Onions:  white, sweet and crisp like a vidalia or walla walla.

- Sweet Bell Peppers:  Large and Small bells...perfect for sauteing and stuffing!

- Oranos (orange) Sweet Peppers:  Sweet, orange and crisp peppers. Great raw, sauteed or grilled!  They freeze really well! Think about putting some up for the winter. Ask us about it at our stand.

- Potatoes, Mt. Rose, Butterball, Blue, Carola & Desiree:  Five delicious varieties with different flavors and cooking qualities. Cut in quarters, toss with a little olive oil and bake at 350 degrees F until fork tender, longer if you want them to crisp up. Sprinkle with sea salt for a tasty, easy, nutritious side dish.

- Radicchio:  Yes, we have radicchio! If you've never tried it, now's your chance. Recommend roasting olive oil rubbed leaves, then just salt and eat as a side dish or cut up and toss with pasta.

- Sweet Potatoes, BeauregardYes, we have the first traditional sweet potatoes of the season...just in time for the start of fall!  You can eat these baked, roasted or mashed...and at any time of the day!  PLUS, they are so good for you.

- Sweet Potatoes, Murasaki:  Purple (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 in using them as you would Irish potatoes.

- Radishes, Ostergruss:  These are long and look like red carrots!  Super crisp and tasty with a kick!

- Radishes, Red round (limited quantity):  first harvest of a new planting.

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

- Turnips, Japanese Hakurei:  These are not your parents' turnips! They are crisp, white, and slightly sweet. Even better raw, than cooked!  Simply saute diced turnips with greens and sweet onions! See recipes on our website.

We take cash, checks, credit, debit and SNAP and eWIC cards, and FMNP coupons. The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, baked goods and booze. 

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

Photos of the Week:

Fresh Leeks!

 

Frost-sweetened Green Beans!

 

Freshly-Harvested Sweet Carrots!

 

 

Beautiful Radicchio!

 

Sweet Potatoes!

Super Sweet Oranos Peppers!

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

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Ingredients 6 medium leeks, whites and light-green parts only, quartered lengthwise and halved crosswise, cleaned 2 tablespoons olive oil Coarse salt and freshly ground pepper 2 fillets of salmon,

 

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