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Posted 10/27/2014 9:00pm by David Paulk.

Greetings,

The producers at the BAE Farmer's Market recently decided to remain open through the end of November.  This is a change.  In the past the market stopped in October.  

Thank you for your support!

Posted 10/24/2014 6:40pm by David Paulk.
Dear Market Customers,  
 
Tomorrow should be a beautiful fall day, perfect for an outing to the farmer's market with family and friends!  We are always seeing customers happily running into friends they haven't seen for awhile. Also a great opportunity to buy some local produce for your potluck dish you could bring to the next "St. Mary's Eats Local" Group dinner. A great way to meet like-minded people! See details at the bottom of our market produce list. So, come to the market and check out our new (and improved) display!
 
Remember that BAE Farmer's Market will remain OPEN through November. Hours remain the same; 9am - 1 pm. Expect to see Sassafras Creek Organic Farm, Porpoise Creek Farm, Monnett Farm and Swamp Fox Farm, as well as several bakers.   
 
What we'll have this Saturday:  (Check out recipes on our Web site!)
   
- Fennel (New!): Fresh, crisp and anise-flavored. Wonderful raw in salads, especially with citrus salads; delicious roasted with potatoes and turnips and roast chicken.
- Radicchio (New!): Can be torn up and eaten raw in salads to add a bite, but most intoxicating when simply roasted in the oven with a little olive oil. 
- Carrots:  (back!): fresh, crisp and sweet! No explanation needed. :-)
- Jimmy Nardello Sweet Italian Peppers (back!): Shiny red peppers that get sweeter when you cook them; Italians use on Italian sandwiches, on pizza, and with other sauteed veggies.
- Spinach:  very popular green; sweet, fresh; delicious raw or cooked in many dishes. 
- Beets: Delicious red beets. Some Chioggia and golden for the earliest of birds. Don't forget that the greens are great sauteed and taste very similar to spinach.
- Hakurei Turnips:  snow white, crisp and sweet. Delicious raw or cooked, and don’t forget the tasty turnip greens (simply saute and eat with the turnips).
- Kale: Curly, Lacinato, and Rainbow Lacinato (NEW!): delicious sauteed/lightly braised, added to soups, in salads. and as crispy chips. Preferred by chefs. Rainbow lacinato leaves are like lacinato, but purple in color. Think of all those anti-oxidants.
- Rainbow Chard: savory, tasty green that is wonderful simply sauteed in a little olive oil, with salt and pepper. 
- Sweet Potatoes: It's that time of year again, sweet potato season! They're wonderful baked, fried, roasted; for lunch, dinner and even breakfast! Two varieties!
- Radishes: Sweet, crisp, slightly spicy, multi-colored treats.
Cabbage: Beautiful, delicious, personal-sized, but hefty, tight heads. 
- Collard Greens - Tender, with a slight bite; delicious lightly sauteed/lightly braised. Stems add a nice crunch. Of course, perfect with just a little bacon. These ain't your Granny's greens.  
- Lettuce, Romaine, Bibb and Red Leaf: delicious options to suit your salad needs. If you've never tried sweet, soft bibb salad, you are missing out. It's particularly good for wraps.
- Baby Arugula:  For all you arugula lovers; we have plenty of what you crave, and it is really at peak flavor and size.
- Fresh Ginger: Fresh from the ground, not cured. Just beautiful, and has the most intoxicating fresh, spicy aroma. If you've never tried fresh ginger, you've got to try it out. Of course you can use ginger in stir fry, but it is wonderful in soups, ginger tea, ginger soda, and candied.
Green & Red Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. 
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked.
- German Butterball Potatoes: A delicious, waxy potato that is excellent baked, roasted, mashed, or fried. Similar to yukon gold.
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad. Very versatile, great roasted or in soups/stews. 
- Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. 
- Garlic: Yes, we have freshly cured garlic that is so fragrant and easy to mince, and essential to so many dishes.
- Sorrel: distinctive, citrusy herb/green that is wonderful with fish, in salads, and soups.
- Cilantro:  We have plenty of your favorite, fresh aromatic herb! 
 
 
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Hi Eats Local Group!

The next St. Mary's Eats Local Dinner is next week, Oct. 27th at 6 pm sharp, at the Keepin' It Local market on Rte. 5 in Morganza.  Great turnout for the last dinner, about 30+ people!  The food served was the best ever also.  Fall is a time of plenty...so let's celebrate that!

Remember to bring an entree with at least one local ingredient in it.  Be sure to tell us if it's also organic, gluten-free, etc.

Also, bring your own plate, utensils, cup and drink.   A cup can be used for both drinking water, or for soups.  There may be more soups in the winter, so remember to bring something, like a cup, to hold hot liquids, if you like soups!
--------------------------------------------------------------------------
  

Photo of the week:  Freshly harvested spinach

 

 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 10/17/2014 6:08pm by David Paulk.
Dear Market Customers,  
 
Big News!!!
The BAE Farmer's Market will remain OPEN through November. This is a change. In the past, the market has ended in October. In response to demand, the market farmers collectively decided to sell through November. Hours remain the same; 9am - 1 pm. Expect to see Sassafras Creek Organic Farm, Porpoise Creek Farm, Monnett Farm and Swamp Fox Farm. The bakers are also planning to remain open. 

Tomorrow 
is shaping up to be a beautiful fall day and we'll be ready with our new (and improved) display.  What we'll have this Saturday:
   
- Carrots:  fresh, crisp and sweet!
- Spinach (back!):  very popular green; sweet, fresh; delicious raw or cooked in many dishes.
- Hakurei Turnips:  snow white, crisp and sweet. Great raw or cooked, and don’t forget the delicious turnip greens.
- Kale, Lacinato (a.k.a., Dinosaur or Tuscan) - delicious sauteed/lightly braised, added to soups, in salads. and as crispy chips. Preferred by chefs.
- Rainbow Chard: savory, tasty green that is wonderful simply sauteed in a little olive oil, with salt and pepper. 
- Sweet Potatoes: It's that time of year again, sweet potato season! They're wonderful baked, fried, roasted; for lunch, dinner and even breakfast! We sold out pretty quick last week and so have lots more this week!
- Radishes: back from their summer vacation are those sweet, crisp, slightly spicy, colorful treats.
- Saute/Braising Mix: mix of delicious, young kales and asian mustard greens. Easy to saute or lightly braise. Great as a tasty, healthy side dish or raw mixed with salad greens or on a sandwich for some spice. 
Cabbage: Beautiful, delicious, personal-sized, but hefty, tight heads. 
- Collard Greens - Tender, with a slight bite; delicious lightly sauteed/lightly braised. Stems add a nice crunch. Of course, perfect with just a little bacon. These ain't your Granny's greens.  
- Lettuce, Romaine, Bibb and Red Leaf: delicious options to suit your salad needs. If you've never tried sweet, soft bibb salad, you are missing out. It's particularly good for wraps.
- Baby Arugula:  For all you arugula lovers; we have plenty of what you crave, and it is really at peak flavor and size.
- Fresh Ginger: Fresh from the ground, not cured. Just beautiful, and has the most intoxicating fresh, spicy aroma. If you've never tried fresh ginger, you've got to try it out. Of course you can use ginger in stir fry, but it is wonderful in soups, ginger tea, ginger soda, and candied.
- Sorrel: distinctive, citrusy herb/green that is wonderful with fish, in salads, and soups.
- Cilantro:  We have plenty of your favorite, fresh aromatic herb! 
Green & Red Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. 
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked.
- Jalapeno Peppers:  Great in fall chilis and stews, or jalapeno poppers!
- Fish Peppers: The fruity, hot pepper with a regional history. Brought to Baltimore by slaves, and used by regional chefs to make hot sauce for fish and shellfish. It's about cayenne hot.
- German Butterball Potatoes: A delicious, waxy potato that is excellent baked, roasted, mashed, or fried. Similar to yukon gold.
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad.
- Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. 
- Garlic: Yes, we have freshly cured garlic that is so fragrant and easy to mince, and essential to so many dishes.
- Small Onion Mix: A pint sampler of our red, sweet and cippolini onions.  A great way try some onions you've never tried before, and add a mix of color to any dish.
 
 
Go to our Website for recipes!
  

Photo of the week:  Harvest Morning on the Farm

 

 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 10/10/2014 5:25pm by David Paulk.
Dear Market Customers,  
 
 
Don’t let a little rain deter you…"Rain likely, mainly before 9am." So, PERFECT - The market opens at 9 am!  And we'll be here until 1 pm with your delicious, fresh, locally grown produce. We look forward to seeing you!
 
What we'll have this Saturday:
   
- Baby Carrots (New!):  fresh, crisp and sweet!
- Curly Kale (New!):  Customers now have two kale choices to select.
- Hakurei Turnips (New!):  snow white, crisp and sweet. Great raw or cooked, and don’t forget the delicious turnip greens.
- Kale, Lacinato (a.k.a., Dinosaur or Tuscan) - delicious sauteed/lightly braised, added to soups, in salads. and as crispy chips. Preferred by chefs.
- Rainbow Chard: savory, tasty green that is wonderful simply sauteed in a little olive oil, with salt and pepper. 
- Sweet Potatoes: It's that time of year again, sweet potato season! They're wonderful baked, fried, roasted; for lunch, dinner and even breakfast! We sold out pretty quick last week and so have lots more this week!
- Radishes: back from their summer vacation are those sweet, crisp, slightly spicy, colorful treats.
- Beets: sweet, red and Italian Chioggia beets (and a few golden).
- Saute/Braising Mix: mix of delicious, young kales and asian mustard greens. Easy to saute or lightly braise. Great as a tasty, healthy side dish or raw mixed with salad greens or on a sandwich for some spice. 
Cabbage: Beautiful, delicious, personal-sized, but hefty, tight heads. 
- Collard Greens - Tender, with a slight bite; delicious lightly sauteed/lightly braised. Stems add a nice crunch.  These ain't your Granny's greens.  
- Lettuce, Romaine, Bibb and Red Leaf: delicious options to suit your salad needs. If you've never tried sweet, soft bibb salad, you are missing out. It's particularly good for wraps.  - Baby Arugula:  For all you arugula lovers; we have plenty of what you crave, and it is really at peak flavor and size.
- Fresh Ginger: Fresh from the ground, not cured. Just beautiful, and has the most intoxicating fresh, spicy aroma. If you've never tried fresh ginger, you've got to try it out. Of course you can use ginger in stir fry, but it is wonderful in soups, ginger tea, ginger soda, and candied.
- Sorrel: distinctive, citrusy herb/green that is wonderful with fish, in salads, and soups. - Cilantro:  We have plenty of your favorite, fresh aromatic herb! 
Green & Red Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. 
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked.
- Jalapeno Peppers:  Great in fall chilis and stews, or jalapeno poppers!
- Fish Peppers: The fruity, hot pepper with a regional history. Brought to Baltimore by slaves, and used by regional chefs to make hot sauce for fish and shellfish. It's about cayenne hot.
- German Butterball Potatoes: A delicious, waxy potato that is excellent baked, roasted, mashed, or fried. Similar to yukon gold.
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad. - Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. 
- Garlic: Yes, we have freshly cured garlic that is so fragrant and easy to mince, and essential to so many dishes.
- Cippolini Onions - classic Italian sweet onion.  They happen to be perfect with Kale and Collard greens.  
- Small Onion Mix: A pint sampler of our red, sweet and cippolini onions.  A great way try some onions you've never tried before, and add a mix of color to any dish.
 
 
Go to our Website for recipes!
  

Photo of the week:  I wrastled me some sweet potatoes!

 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 10/3/2014 4:37pm by David Paulk.
Dear Market Customers!
 
The forecast for tomorrow is part-sun and upper 60's, a beautiful autumn day to meet your friends in the  morning at the market and buy your veggies for the week!
 
What we'll have this Saturday:
 
- Rainbow Chard (New!): savory, tasty green that is wonderful simply sauteed in a little olive oil, with salt and pepper. 
- Spinach: freshsweet, tasty green; great sauteed, steamed or in salad!
- Sweet Potatoes: It's that time of year again, sweet potato season! They're wonderful baked, fried, roasted; for lunch, dinner and even breakfast! We sold out pretty quick last week and so have lots more this week!
- Radishes: back from their summer vacation are those sweet, crisp, slightly spicy, colorful treats.
- Beets: sweet, red and Italian Chioggia beets (and a few golden).
- Sorrel (New!): distinctive, citrusy herb/green that is wonderful with fish, in salads, and soups.
- Saute/Braising Mix: mix of delicious, young kales and asian mustard greens. Easy to saute or lightly braise. Great as a tasty, healthy side dish or raw mixed with salad greens or on a sandwich for some spice. 
- Sweet Dumpling, Winter Squash:  sweet side dish for dinner or lunch; perfect serving for two people. Easy, just ask Jen. 
- Fresh Ginger: Fresh from the ground, not cured. Just beautiful, and has the most intoxicating fresh, spicy aroma. If you've never tried fresh ginger, you've got to try it out. Of course you can use ginger in stir fry, but it is wonderful in soups, ginger tea, ginger soda, and candied.
- Cilantro:  We have plenty of your favorite, fresh aromatic herb!
- Cabbage: Beautiful, delicious, personal-sized, but hefty, tight heads. 
- Kale, Lacinato (a.k.a., Dinosaur or Tuscan) - delicious sauteed/lightly braised, added to soups, in salads. and as crispy chips. Preferred by chefs.
- Collard Greens - Tender, with a slight bite; delicious lightly sauteed/lightly braised. Stems add a nice crunch.  These ain't your Granny's greens.  
- Lettuce, Romaine, Bibb and Red Leaf: delicious options to suit your salad needs. If you've never tried sweet, soft bibb salad, you are missing out. It's particularly good for wraps. 
- Baby Arugula:  For all you arugula lovers; we have plenty of what you crave, and it is really at peak flavor and size.
Green & Red Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. 
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked.
- Jalapeno Peppers:  Great in fall chilis and stews, or jalapeno poppers!
- Fish Peppers: The fruity, hot pepper with a regional history. Brought to Baltimore by slaves, and used by regional chefs to make hot sauce for fish and shellfish. It's about cayenne hot.
- Blue Potatoes: Oblong tubers with purple skin and flesh that remains firm and moist after cooking. For chips, salads, roasting, and even microwaving, they can't be beat! High in antioxidants.
- German Butterball Potatoes: A delicious, waxy potato that is excellent baked, roasted, mashed, or fried. Similar to yukon gold.
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad.
- Parsley:  fresh, aromatic, wonderful in salads, essential in tabouleh, some Italian sauces (e.g., spaghetti alla puttanesca) or chopped and sauteed with potatoes or any veggies.
- Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. 
- Garlic: Yes, we have freshly cured garlic that is so fragrant and easy to mince, and essential to so many dishes.
- Cippolini Onions - classic Italian sweet onion.  They happen to be perfect with Kale and Collard greens.  
Small Onion Mix: A pint sampler of our red, sweet and cippolini onions.  A great way try some onions you've never tried before, and add a mix of color to any dish.
 
 
Go to our Website for recipes!
  

Photo of the week:  Beautiful Beets!

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 9/26/2014 6:37pm by David Paulk.
Dear Market Customers!
 
Wow, what a beautiful fall day!  Going to be even better tomorrow.  The fall season veggies are coming in really strong and are delicious.  
 
What we'll have this Saturday:
 
- Spinach (New!): freshsweet, tasty green; great sauteed, steamed or in salad!
- Sweet Potatoes (New!): It's that time of year again, sweet potato season! They're wonderful baked, fried, roasted; for lunch, dinner and even breakfast!
- Radishes (New!): back from their summer vacation are those sweet, crisp, slightly spicy, colorful treats. (limited)
- Beets (New!): sweet, red and Italian Chioggia beets. (limited)
- Sorrel (New!): distinctive, citrusy herb/green that is wonderful with fish, in salads, and soups. (limited)
- Saute/Braising Mix (Back!): mix of delicious, young kales and asian mustard greens. Easy to saute or lightly braise. Great as a tasty, healthy side dish. 
- Sweet Dumpling, Winter Squash (New!):  sweet side dish for dinner or lunch; perfect serving for two people. Easy, just ask Jen. 
- Fresh Ginger: Fresh from the ground, not cured. Just beautiful, and has the most intoxicating fresh, aroma. If you've never tried fresh ginger, you've got to try it out. We have much more this week.
- Cilantro:  This is the first of this season's fresh, aromatic herb! We have lots more this week.
- Cabbage: Beautiful, delicious, personal-sized, but hefty, tight heads. 
- Kale, Lacinato (a.k.a., Dinosaur or Tuscan) - delicious sauteed/lightly braised, added to soups, in salads. and as crispy chips. Preferred by chefs.
- Collard Greens - Tender, delicious lightly sauteed/lightly braised.  These ain't your Granny's greens.  
- Lettuce, Romaine and Bibb (back!) delicious options to suit your salad needs. If you've never tried sweet, soft bibb salad, you are missing out. It's particularly good for wraps. 
- Summer Squash: Zephyr and Patty Pan squash are sweet/nutty alternatives to zucchini and crooked neck squash. (limited, last harvest for 2014)
- Baby Arugula:  For all you arugula lovers; we have plenty of what you crave, and it is really at peak flavor and size.
- Green Beans:  there's nothing else like freshly harvested snap green beans, with or without the bacon. 
Green & Red Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. 
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked.
Heirloom Tomatoes: Several colorful, flavorful varieties from which to choose. Some say they're "ugly", but ugly equals tasty. (Last crop for 2014 - limited)
- Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. 
- Garlic: Yes, we have freshly cured garlic that is so fragrant and easy to mince, and essential to so many dishes.
- Blue Potatoes: Oblong tubers with purple skin and flesh that remains firm and moist after cooking. For chips, salads, roasting, and even microwaving, they can't be beat! High in antioxidants.
- German Butterball Potatoes: A delicious, waxy potato that is excellent baked, roasted, mashed, or fried. Similar to yukon gold.
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad.
- Jalapeno Peppers:  Time for that homemade salsa!
- Fish Peppers: The fruity, hot pepper with a regional history. Brought to Baltimore by slaves, and used by regional chefs to make hot sauce for fish and shellfish. It's about cayenne hot.
- Super Star Sweet OnionsBig, very white, crisp sweet onions that are great for fresh eating in salads and on burgers, as well as sauteed or caramelized.
Small Onion Mix: A pint sampler of our red, sweet and cippolini onions.  A great way try some onions you've never tried before, and add a mix of color to any dish.
- Cippolini Onions - classic Italian sweet onion.  They happen to be perfect with Kale and Collard greens.  
- Parsley:  fresh, aromatic, wonderful in salads, essential in tabouleh, some Italian sauces (e.g., spaghetti alla puttanesca) or chopped and sauteed with potatoes or any veggies.
 
Go to our Website for recipes!
  

Photo of the week:  Harvesting Lacinato Kale 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 9/19/2014 3:45pm by David Paulk.
Dear Market Customers!
 
Here's an idea.  Come to the BAE Farmer's Market in the morning, then go to the St Mary's County Fair later in the day.  We can't think of a better way to show support for local agriculture and enjoy the tasty bounty of Southern Maryland.
 
What we'll have this Saturday:
 
- Fresh Ginger (New!): Yes, a number of you have been asking when will the ginger we ready? Well, now!  We are quite excited, since it is just beautiful, and has the most intoxicating fresh, aroma. See photo below.  If you've never tried fresh out of the ground (not cured) ginger, you've got to try it out.
- Cilantro (New!):  This is the first of this season's fresh, aromatic herb!
Small Onion Mix (New!): A pint sampler of our red, sweet and cippolini onions.  A great way try some onions you've never tried before, and add a mix of colors to any dish.
- Cabbage (New!): Beautiful, delicious, small, but hefty cabbages. 
- Kale, Lacinato (a.k.a., Dinosaur or Tuscan) - delicious sauteed/lightly braised, added to soups, in salads. and as crispy chips. Preferred by chefs.
- Collard Greens - Tender, delicious lightly sauteed/lightly braised.  These ain't your Granny's greens.  
- Lettuce, Romaine, Red Leaf, and a few Summer Crisp delicious options to suit your salad needs. 
- Summer Squash: Zephyr and Patty Pan squash are sweet/nutty alternatives to zucchini and crooked neck squash.
- Baby Arugula:  For all you arugula lovers; we have plenty of what you crave, and it is really at peak flavor and size.
- Green Beans:  there's nothing else like freshly harvested snap green beans, with or without the bacon. We have plenty this week!
Green & Red Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. 
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked.
Heirloom Tomatoes: Several colorful, flavorful varieties from which to choose. Some say they're "ugly", but ugly equals tasty. (limited)
- Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. 
- Garlic: Yes, we have freshly cured garlic that is so fragrant and easy to mince, and essential to so many dishes.
- Blue Potatoes: Oblong tubers with purple skin and flesh that remains firm and moist after cooking. For chips, salads, roasting, and even microwaving, they can't be beat! 
- German Butterball Potatoes: A delicious, waxy potato that is excellent baked, roasted, mashed, or fried.
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad.
- Jalapeno Peppers:  Time for that homemade salsa!
- Fish Peppers: The fruity, hot pepper with a regional history. Brought to Baltimore by slaves, and used by regional chefs to make hot sauce for fish and shellfish. It's about cayenne hot.
- Super Star Sweet OnionsBig, very white, crisp sweet onions that are great for fresh eating in salads and on burgers, as well as sauteed or caramelized.
Red Onions: Great raw, grilled or caramelized.
- Cippolini Onions - classic Italian sweet onion.  They happen to be perfect with Kale and Collard greens.  
- Parsley:  fresh, aromatic, wonderful in salads, essential in tabouleh, some Italian sauces (e.g., spaghetti alla puttanesca) or chopped and sauteed with potatoes or any veggies.
 
Go to our Website for recipes!
  

Photo of the week:  Farmer Jen's Fresh Ginger!

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 9/12/2014 6:17pm by David Paulk.
Dear Market Customers!
 
Fall is making its presence known...cooler temperatures means cool season veggies! I think we're all starting to crave greens and we have plenty of them! 
 
What we'll have this Saturday:
 
- Kale, Lacinato (a.k.a., "Dinosaur" or Tuscan)(New!) -  the kale that chefs prefer.   
- Collard Greens (New!) - Tender, delicious lightly sauteed/braised.  These ain't your Granny's greens.  
- Cippolini Onions (New!) - classic Italian sweet onion.  They happen to be perfect with Kale and Collard greens.  
- Lettuce, Romaine, Summer Crisp, Green Leaf & Red Leaf: Four delicious options to suit your salad needs. We have lots!
- Saute Mix: A flavorful mix of baby kales and asian mustards ("brassicas") that are as delicious sauteed in olive oil, with onions/garlic  (limited).
- Summer Squash: Zephyr and Patty Pan squash are sweet/nutty alternatives to zucchini and crooked neck squash.
- Arugula:  For all you arugula lovers; we have plenty of what you crave. 
- Green Beans:  there's nothing else like freshly harvested snap green beans, with or without the bacon. We have plenty this week!
Green Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. 
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked.
Red Slicing Tomatoes: delicious, versatile tomato. (limited )
Heirloom Tomatoes: Several colorful, flavorful varieties from which to choose. Some say they're "ugly", but ugly equals tasty. (limited)
- Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. 
- Garlic: Yes, we have freshly cured garlic that is so fragrant and easy to mince, and essential to so many dishes.
- Blue Potatoes: Oblong tubers with purple skin and flesh that remains firm and moist after cooking. For chips, salads, roasting, and even microwaving, they can't be beat! 
- German Butterball Potatoes: A delicious, waxy potato that is excellent baked, roasted, mashed, or fried.
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad.
- Jalapeno Peppers:  Time for that homemade salsa!
- Fish Peppers: The fruity, hot pepper with a regional history. Brought to Baltimore by slaves, and used by regional chefs to make hot sauce for fish and shellfish. It's about cayenne hot.
- Super Star Sweet OnionsBig, very white, crisp sweet onions that are great for fresh eating in salads and on burgers, as well as sauteed or caramelized.
Red Onions: Great raw, grilled or caramelized.
- Parsley:  fresh, aromatic, wonderful in salads, essential in tabouleh, some Italian sauces (e.g., spaghetti alla puttanesca) or chopped and sauteed with potatoes or any veggies.
 
Go to our Website for recipes!
  

Photos of the week: 

Summer says hello to Lacinato Kale!

Girls Rule the Farm!

 

 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 9/5/2014 4:48pm by David Paulk.
Dear Market Customers!
 
Summer appears to be not ready to let go just yet, which is just as well, since we have plenty of summer bounty for you. We look forward to seeing you at the market.
 
What we'll have this Saturday:
 
Lettuce, Romaine, Summer Crisp, Green Leaf & Red Lead (Back!)Four delicious options to suit your salad needs. We have lots!
- Cucumbers (Back!) Sweet and crunchy for your last summer salads.
- Saute Mix: A flavorful mix of baby kales and asian mustards ("brassicas") that are as delicious sauteed in a olive oil, with onions/garlic  (limited).
- Japanese Ice Box Watermelon: Personal-sized sweet, crisp, red watermelon. 
- Summer Squash: Zephyr and Patty Pan squash are sweet/nutty alternative to zucchini and crooked neck squash.
- Arugula:  For all you arugula lovers; we have plenty of what you crave. 
- Green Beans:  there's nothing else like freshly harvested snap green beans, with or without the bacon. We have plenty this week!
- Spaghetti Squash: the tasty, squash that can be used as pasta with your fresh tomato sauce, and makes a wonderful squash casseroles. See our Website for recipes.
Red Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry.  Great on salad too (limited).
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked.
- Jimmy Nardello Sweet Italian Frying Peppers: Jimmy Nardello brought these beautiful, sweet red peppers to the U.S. from Italy. They get sweeter as you cook them!  Delicious on Italian sandwiches, pizza, or vegetable saute.
Red Slicing Tomatoes, 1st's: We have great, red tomatoes that are equally good on sandwiches, as they are for canning and making sauces.
Red Slicing, Romas and Mixed Tomatoes, 2nd's: For canning and freezing whole or cooking down into sauce. Just ask Jen...It's easy. 25 lb box for $20! See our Website for canning/freezing recipes.
 Heirloom Tomatoes: Several colorful, flavorful varieties from which to choose. Some say they're "ugly", but ugly equals tasty.
- Green Zebra Tomatoes:  The green striped tomato that is ripe and tangy, wonderful on sandwiches and great in salsa!
- Golden Tomatoes: Sweet flavor, less acid than most reds.
Cherry Tomatoes: Sweet and tangy golden orange treats. Great on salads or as a healthy snack (instead of candy or chips).
- Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. 
- Garlic: Yes, we have freshly cured garlic that is so fragrant and easy to mince, and essential to so many dishes.
- Blue Potatoes: Oblong tubers with purple skin and flesh that remains firm and moist after cooking. For chips, salads, roasting, and even microwaving, they can't be beat! 
- German Butterball Potatoes: A delicious, waxy potato that is excellent baked, roasted, mashed, or fried.
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad.
- Jalapeno Peppers:  Time for that homemade salsa!
- Fish Peppers: The fruity, hot pepper with a regional history. Brought to Baltimore by slaves, and used by regional chefs to make hot sauce for fish and shellfish. It's about cayenne hot.
- Super Star Sweet OnionsBig, very white, crisp sweet onions that are great for fresh eating in salads and on burgers, as well as sauteed or caramelized.
Red Onions: Great raw, grilled or caramelized.
- Parsley:  fresh, aromatic, wonderful in salads and essential in tabouleh.
 
Go to our Website for recipes!
  

Photo of the week: Delicious Summer Crisp Lettuce!

 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 8/29/2014 6:46pm by David Paulk.
Dear Market Customers!
 
Well, we've had some hot days this week, but the nights have been cool. It's that time of year when the summer crops are converging on the start of the fall crops, which is why we're able to have tomatoes and watermelon at the same time that we now have a delicious saute mix of baby brassica greens (see below!).
 
What we'll have this Saturday:
 
- Baby Saute Mix (New!): A flavorful mix of baby kales and asian mustards ("brassicas") that are as delicious raw in a salad as they are sauteed. 
- Japanese Ice Box Watermelon (Back!): Personal-sized sweet, crisp, red watermelon. 
- Summer Squash (Back!): Zephyr and Patty Pan squash are back, but in limited supply, as this is the first crop off of a new planting.
- Arugula:  For all you arugula lovers; we have plenty of what you crave. 
- Green Beans:  there's nothing else like freshly harvested snap green beans, with or without the bacon; (limited)
- Spaghetti Squash: the tasty, squash that can be used as pasta with your fresh tomato sauce, and makes a wonderful squash casseroles. See our Website for recipes.
Red Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry.  Great on salad too.
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked.
- Jimmy Nardello Sweet Italian Frying Peppers: Jimmy Nardello brought these beautiful, sweet red peppers to the U.S. from Italy. They get sweeter as you cook them!  Delicious on Italian sandwiches, pizza, or vegetable saute.
Red Slicing Tomatoes, 1st's: We have great, red tomatoes that are equally good on sandwiches, as they are for canning and making sauces.
Red Slicing Tomatoes, 2nd's: For canning and freezing whole or cooking down into sauce. Just ask Jen...It's easy. 25 lb box for $20! See our Website for canning/freezing recipes.
 Heirloom Tomatoes: Several colorful, flavorful varieties from which to choose. Some say they're "ugly", but ugly equals tasty.
- Green Zebra Tomatoes:  The green striped tomato that is ripe and tangy, wonderful on sandwiches and great in salsa!
- Golden Tomatoes: Sweet flavor, less acid than most reds.
Cherry Tomatoes: Sweet and tangy golden orange treats. Great on salads or as a healthy snack (instead of candy or chips).
- Lettuce, Romaine and Summer Crisp: Two delicious options to suit your salad needs.
- Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. 
- Garlic: Yes, we have freshly cured garlic that is so fragrant and easy to mince, and essential to so many dishes.
- Blue Potatoes: Oblong tubers with purple skin and flesh that remains firm and moist after cooking. For chips, salads, roasting, and even microwaving, they can't be beat! 
- German Butterball Potatoes: A delicious, waxy potato that is excellent baked, roasted, mashed, or fried.
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad.
- Jalapeno Peppers:  Time for that homemade salsa!
- Fish Peppers: The fruity, hot pepper with a regional history. Brought to Baltimore by slaves, and used by regional chefs to make hot sauce for fish and shellfish. It's about cayenne hot.
- Super Star Sweet OnionsBig, very white, crisp sweet onions that are great for fresh eating in salads and on burgers, as well as sauteed or caramelized.
Red Onions: Great raw, grilled or caramelized.
- Parsley:  fresh, aromatic, wonderful in salads and essential in tabouleh.
 
Go to our Website for recipes!
  

Photo of the week:  Taste of Fall

Baby braising mix

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

BAE Farmer's Market is OPEN - Saturday, 9 am - 1 pm (UNTIL 18 NOV.)June 23rd, 2017

Hello Farm Friends! Three weather apps predict that the rain  is going to miss the market! Even BETTER NEWS is that we will have carrots again!  Plus, we'll have sweet corn, garlic, new

New recipe: Summer Farmstand Tomato SoupJune 23rd, 2017

  10 medium or 4 very large ripe tomatoes (about 4 pounds), cored 1/4 cup olive oil 2 shallots, coarsely chopped 2 cloves garlic, chopped 1 tablespoon kosher salt 1/8 teaspoon sugar 1/4 to 1/2 c

New recipe: CapreseJune 23rd, 2017

4 medium tomatoes   Olive oil  Fresh basil leaves  Mozzarella (buffalo, if you can get it) Sea Salt, pepper Slice tomatoes and mozzarella. Alternate tomatoes and mozzarella on

 

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