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Posted 5/27/2016 4:45pm by David Paulk.

Greetings Farm Friends,

It will be a warm, sunny day at market tomorrow. Woo Hoo! Finally! Those weeks of cold and rain have put us (and other farmers) a little bit behind on some crops, since tilling fields to prep your planting beds is bad for your soil when it is wet. But now that we've had warm and sunny weather this week, the heat is drying things out, and kicking the plants and us into high gear to try and make up for lost time. But we have plenty of veggies just the same, so come on out to the farmer's market to get your fresh, organic produce for the week!

At our stand look for:  

- Sweet Onions, Super Star (New):  These are white, sweet onions that are great sauteed, carmelized and wonderful raw!

- Tomato Plants (Back!):  We'll have a variety of cherry and slicing tomato plants.

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Chard, Rainbow:  Beautiful, colorful, tasty and very healthy leaves! So good simply sauteed in a little olive oil and garlic. Try chopping up the crunchy, tasty stems and add them too.

Garlic scapes:  Are the curly, green shoots that the garlic plant sends up in the Spring. They've got a mild, grassy, green garlic flavor. They don't have to be cooked, but if you do, you should cook them lightly in a quick stir-fry, for example. They also make the best pesto. We have the recipe on our Web site and we'll have copies to hand out at the market. Sold in bunches.

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable! 

- Kale, Lacinato:  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

- Kale, Dazzling BlueTry this new tasty and pretty variety of kale with blue, green leaves similar to lacinato kale, but with a bright pink rib. Prepare just as you would any other kale.

- Lettuce:  Fresh tender bibb, butterhead, and crunchy green & red romaine. Yes, that's right, Red Romaine...it's got that great romaine flavor and crunch, but has green leaves that are wine-colored at the tips. Makes for a pretty and tasty salad.

- Radishes, Red: there's nothing like fresh, crisp and a little bit spicy spring radishes.

-  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.

Don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, and eggs. Oh yes, the market also now has a kettle corn vendor.

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

 

Photos of the Week

 

 Garlic Scape

Hakurei Turnips

Lacinato Kale

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 5/13/2016 4:16pm by David Paulk.

Greetings Farm Friends,

Finally!!...SUN!!!  It will be a beautiful, SUNNY day tomorrow during the market. Temps in the upper 60's. What a great way to get some desperately-needed rays than to meet your friends and family and buy fresh, local organic produce from your farmer. 

At our stand look for:  

- Strawberries!!  Early, sweet variety of strawberries.

- Lettuce (New):  Red Romaine...yes, that's right, it's got that great romaine flavor and crunch, but has green leaves that are wine-colored at the tips. Makes for a pretty and tasty salad.

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Chard, Rainbow:  Beautiful, colorful, tasty and very healthy leaves! So good simply sauteed in a little olive oil and garlic. Try chopping up the crunchy, tasty stems and add them too.

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Kale, Lacinato:  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

- Kale, Dazzling BlueTry this new tasty and pretty variety of kale with blue, green leaves similar to lacinato kale, but with a bright pink rib. Prepare just as you would any other kale.

- Lettuce:  Fresh, crisp red leaf, butterhead, bibb, and romaine.

- Radishes, Lollipop & French Breakfast:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other.

- 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.

- Spinach:  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

Don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, and eggs. Oh yes, the market also now has a kettle corn vendor.

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

 

Photos of the Week

 

 

Butterhead

 Arugula

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 5/6/2016 6:34pm by David Paulk.

Greetings Farm Fans,

Spring is here and we have some really nice produce for you this Mother's Day weekend. Yes, that includes strawberries! Like all of our produce, they are certified organic.  We don't have an unlimited supply so you know the drill...early bird gets the worm. It's been a tough spring for strawberries with way too much rain, but the good news is that we shouldn't have rain tomorrow, finally.

At our stand look for:  

Strawberries (New):  early, sweet variety of strawberries.

- Butterhead Lettuce (New): Tender heads with superior flavoer and texture, blanched hearts and red-tinged leaves. (see photo at bottom of email)

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Chard, Rainbow:  Beautiful, colorful, tasty and very healthy leaves! So good simply sauteed in a little olive oil and garlic. Try chopping up the crunchy, tasty stems and add them too.

- Beet Micro-Greens:  Tasty, tender, micro-beat greens. Wonderful added to your salad mix for some added color and nutrients. 

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Kale, Lacinato:  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

- Kale, Dazzling BlueTry this new tasty and pretty variety of kale with blue, green leaves similar to lacinato kale, but with a bright pink rib. Prepare just as you would any other kale.

- Lettuce:  Fresh, crisp red leaf, butterhead, and romaine.

- Radishes, Lollipop & French Breakfast:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other.

- 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.

- Spinach:  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- 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.

Don't worry about having cash at our stand, since we take 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). 

 

Photos of the Week

 

Romaine

Butterhead

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 4/29/2016 7:01pm by David Paulk.

Greetings Farm Fans,

Spring is here and we have some really nice produce for your taste buds.

Speaking of spring, this is the perfect time of year for growing delicious cool season vegetables, especially lettuce. It's a short window in the Southern Maryland spring when the temperatures are just right for lettuce.  Once we get into mid-May, the cool season crops are on the way out until October. So swing by the BAE Farmers' Market and enjoy the season of cool spring crops (e.g., Lettuce, Spring Mix, Spinach, Turnips, Radishes and Kale).

At our stand look for:  

- Spinach (New!):  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- Lacinato Kale (New!):  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

- Dazzling Blue Kale (New!): Try this new tasty and pretty variety of kale with blue, green leaves similar to lacinato kale, but with a bright pink rib. Prepare just as you would any other kale. 

- Beet Micro-Greens (New!):  Tasty, tender, micro-beat greens. Wonderful added to your salad mix for some added color and nutrients.

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Lettuce:  Fresh, crisp large bibb.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other.

- Salad Mix:  Convenient, tasty and ready to eat salad. Perfect blend of red and green lettuce. 

- 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.

- Sorrel:  Is the surprisingly tart, citrusy dark leafy green that is great in salads, soups, and sauces. 

- 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.

 

Like last year, don't worry about having cash at our stand, since we take 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:  Spring-time Kales

  

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 4/22/2016 6:25pm by David Paulk.

Greetings Farm Fans,

Tomorrow will be the season opening of the world famous BAE Farmers' Market!  We're excited to be back and can't wait to see all of your smiling faces again. Should be comfortable, cool spring weather tomorrow. Perfect for picking out fresh, certified organic veggies for you and your family to enjoy!  

At our stand look for:  

- Arugula:  We have plenty of baby, spring arugula with the spicy heat you crave.

- Chard, Rainbow:  colorful, glossy leaves and wonderful, unique taste. It happens to be just as nutritious as as Kale and just as easy to prepare. Try it today!

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Lettuce:  Fresh, crisp bibb and romaine head lettuce.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other.

- Salad Mix:  Convenient, tasty and ready to eat salad. Perfect blend of red and green lettuce. 

- 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.

- Sorrel:  Is the surprisingly tart, citrusy dark leafy green that is great in salads, soups, and sauces. 

- Sweet Potatoes: Did you know sweet potatoes get sweeter in storage? Well, they are at peak sweetness right now. They are super tasty baked, fried, and roasted; for lunch, dinner, and even breakfast! We have several varieties from which to choose.

- 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.

- Tomato Plants:  Several varieties of good-sized tasty tomato plants for your backyard garden. 

Like last year, don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

It will be a great first market - we'll have 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.

 

Lollipop Radishes 

 

 Salad Mix

  Arugula

  

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 4/17/2016 9:25pm by David Paulk.

Hello Dear Farm Friends,

Can you believe it's that time of year already - farmer's market time?!  Winter has come and gone and spring has come on fast and warm! 

We're planning to have:

- Arugula

- Chard

- Kale

- Salad mix

- Head lettuce

- Radishes

- Scallions

- Tomato plants for your backyard garden.  

 As usual, we'll send an email on Friday afternoon letting you know exactly what we'll have at the market.  Like last year, don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

It will be a great first market - we'll have 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.

 

   

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 11/20/2015 5:24pm by David Paulk.

Hello Dear Farm Friends,

Well, we have come a long way since 2010. Thank you all so much for your support!  We look forward to seeing you tomorrow as the season comes to a close. We wish you and your families a wonderful, safe Thanksgiving and holiday season. See you in April when the market starts up again!

 

BAE Farmer's Market 2010

 

BAE Farmer's Market 2015

 

Try out easy recipes using all our veggies at: www.sassafrascreekfarm.com/recipe.

 For this weekend, check out what's new and plenty of "old" favorites:

- Brussel Sprouts (New!): Limited quantity. Perfect roasted with your Thanksgiving dinner!

- Celery (New!):  Yes, we have fresh, aromatic, crispy celery. Perfect for your Thanksgiving stuffing and turkey soups for the rest of the week! If you've never tried fresh out of the ground celery, there IS a difference from store bought.

- Arugula:  We have fresh, baby arugula this week, and it's all for you!

- Asian Green: Yukina Savoy looks similar to tatsoi, with dark green, shiny, spoon-shaped leaves, but we believe it has superior flavor - slightly sweet and nutty.  Tender enough to eat raw as you would spinach in a salad, but also very tasty simply sauteed or added to soups.

- Beets, Chioggia, Red & Golden: We have lots of sweet Italian Chioggia beets that are pink with a bulls-eye pattern inside. Very pretty and tasty on the plate or salad. Plus your traditional sweet red beets, and the distinctive, sought-after golden beets. We have both topped and with their tasty greens.

- Cabbage:  Personal-sized fresh, crunchy sweet cabbages. 

- Loose-head Chinese Cabbage: Some of you may remember this from spring. It is, well, one of my favorites...it's shaped like a frilly, light green, tall head of romaine, and has crunchy, celery-like stalks, which is what makes it so versatile. You can eat chopped up, raw with salad dressing, or saute and add to soups.  It tastes like really delicious, mild cabbage. 

- Carrots: It's time for those bunches of fresh sweet, crunchy treats, with the bugs bunny greens, that kids and adults both like. A must-have roasted with your turkey or in turkey soups later in the week.

- Chard, Rainbow:  colorful, glossy leaves and wonderful, unique taste. It happens to be just as nutritious as as Kale and just as easy to prepare. Try it today! 

- Garlic: There's nothing better than locally-grown, full-flavored garlic. 

- Jerusalem Artichokes (a.k.a, Sunchokes):  they look like knobby potatoes, but taste like artichokes. Really good, peeled, sliced/diced, roasted in the oven at 350 degrees until fork tender, and sprinkled with sea salt...like artichoky potatoes. They get a little brown and crispy...yum!

- Kale, Curly and Lacinato (a.ka., Tuscan): Kale...saute, steam, juice, in soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Lettuce:  Cool season is the time for crisp lettuce!  We have fresh Romaine, Red Leaf and Green leaf. Perfect for your Thanksgiving salad.

- Super Star Onions: White, Sweet onions. Similar to a vidalia. Wonderful raw on salads or burgers and really good caramelized and added to your pizza. Of course, perfect roasted with your turkey, added to stuffing, and great in turkey soup later in the week. Really makes a difference in flavor.

- Yellow Onions:  delicious, all-purpose long-storing yellow onions. A staple in any home cook's kitchen, and perfect for Thanksgiving.

- Potatoes:  Mt. Rose (Red) potatoes. If you've never tasted freshly harvested potatoes, you are missing out!  Just a quick boil until fork tender and toss with butter, or olive oil and minced garlic. Wonderful simply boiled, roasted, or mashed.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other. Tasty color for your Thanksgiving salad.

- Spinach: Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- Sweet Potatoes, Beauregard and O'Henry:  Yes, it's that time of year again for those heavenly sweet potatoes and we have three varieties to try...the tasty, reddish sweet potatoes; purple, Japanese Murasaki's; and creamy white O'Henry's. All three are wonderful and have their own characteristics to enjoy. Well, you can't have Thanksgiving without sweet potatoes!

 - Tomatoes: Yes, we still have some tasty, red slicing tomatoes. They are all a new variety that we've tried this year that are not only incredibly, naturally shiny, but have super thin skins and practically melt in your mouth with delicious, intense tomato flavor. Amazing for fresh eating, but also easy to blend in your cuisinart for fresh tomato juice, Bloody Mary or cook down into sauce! 

Remember that we now accept debit/credit cards, and have convenient new shopping baskets to use at our Sassafras Creek Farm stand!

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

Posted 11/13/2015 4:07pm by David Paulk.

Hello Dear Farm Friends,

Can you believe there are only two more markets left?!  Well it may be near the end, but it is most certainly not the end. We have more produce and variety than ever. That is the bounty of fall, and it is all here for you tomorrow, including a couple surprises. Bring a friend and enjoy a beautiful, crisp Autumn day at the farmers' market. Then make some delicious comfort food using our fresh produce, and maybe some meat or eggs you purchased from our other vendors. There's nothing like home cooked meals on a chilly fall night.   

Try out easy recipes using all our veggies at: www.sassafrascreekfarm.com/recipe.

Remember that we now accept debit/credit cards, and have convenient new shopping baskets to use at our Sassafras Creek Farm stand!

For this weekend, check out what's new and plenty of "old" favorites:    

- Arugula:  We have fresh, baby arugula this week, and it's all for you!

- Asian Green: Yukina Savoy looks similar to tatsoi, with dark green, shiny, spoon-shaped leaves, but we believe it has superior flavor - slightly sweet and nutty.  Tender enough to eat raw as you would spinach in a salad, but also very tasty simply sauteed or added to soups.

- Beets, Chioggia, Red & Golden: We have lots of sweet Italian Chioggia beets that are pink with a bulls-eye pattern inside. Very pretty and tasty on the plate or salad. Plus your traditional sweet red beets, and the distinctive, sought-after golden beets. We have both topped and with their tasty greens.

- Cabbage:  Personal-sized fresh, crunchy sweet cabbages. 

- Loose-head Chinese Cabbage: Some of you may remember this from spring. It is, well, one of my favorites...it's shaped like a frilly, light green, tall head of romaine, and has crunchy, celery-like stalks, which is what makes it so versatile. You can eat chopped up, raw with salad dressing, or saute and add to soups.  It tastes like really delicious, mild cabbage. 

- Carrots: It's time for those bunches of fresh sweet, crunchy treats, with the bugs bunny greens, that kids and adults both like. 

- Chard, Rainbow:  colorful, glossy leaves and wonderful, unique taste. It happens to be just as nutritious as as Kale and just as easy to prepare. Try it today! 

- Garlic: There's nothing better than locally-grown, full-flavored garlic. 

- Jerusalem Artichokes (a.k.a, Sunchokes):  they look like knobby potatoes, but taste like artichokes. Really good, peeled, sliced/diced, roasted in the oven at 350 degrees until fork tender, and sprinkled with sea salt...like artichoky potatoes. They get a little brown and crispy...yum!

- Kale, Curly, Lacinato & Rainbow Lacinato: Curly Kale and Lacinato (a.k.a., Tuscan), you all know, but "Rainbow Lacinato" what in tarnation is that? Well, it is an extremely cold hardy cross between Redbor Kale and Lacinato (Tuscan) Kale. It has attributes of both varieties with beautiful leaves of green-blue, purple and red and a delicious flavor. It can be prepared as you would any kale...saute, steam, juice, in soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Lettuce:  Cool season is the time for crisp lettuce!  We have plenty of fresh Romaine smf Green leaf. 

- Mixed Mustard Bunches:  An attractive, tasty bouquet of green, mild, Asian Mizuna and dark red Scarlet Frills mustard. One is mild and one has more of a kick!  Something for everyone in the family. Both are great mixed in salads to add flavor and color, as well as great added to soups, simply sauteed as a side-dish, or added to sandwiches (instead of the condiment mustard).

- Super Star Onions: White, Sweet onions. Similar to a vidalia. Wonderful raw on salads or burgers and really good caramelized and added to your pizza. Really makes a difference in flavor.

- Yellow Onions:  delicious, all-purpose long-storing yellow onions. A staple in any home cook's kitchen.

-  Oranos Sweet Peppers:  We still have these delicious, SWEET orange peppers that we use in just about everything. They are very good raw in salads, or sauteed or grilled. Very versatile AND remember that they freeze really well for sweet peppers in the winter. Just freeze them whole. It's that easy!

- Potatoes:  Mt. Rose (Red) potatoes. If you've never tasted freshly harvested potatoes, you are missing out!  Just a quick boil until fork tender and toss with butter, or olive oil and minced garlic. Wonderful simply boiled, roasted, or mashed.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other. 

- Spinach: Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- Sweet Potatoes, Beauregard and O'Henry:  Yes, it's that time of year again for those heavenly sweet potatoes and we have three varieties to try...the tasty, reddish sweet potatoes; purple, Japanese Murasaki's; and creamy white O'Henry's. All three are wonderful and have their own characteristics to enjoy.

 - Tomatoes: Yes, we still have some tasty, red slicing tomatoes (limited quantity). They are all a new variety that we've tried this year that are not only incredibly, naturally shiny, but have super thin skins and practically melt in your mouth with delicious, intense tomato flavor. Amazing for fresh eating, but also easy to blend in your cuisinart for fresh tomato juice, Bloody Mary or cook down into sauce!

 

Photos of the Week!

Welcome to our fall stand at the BAE farmers market!

Spinach Anyone?

 

Fresh Crispy Carrots!

Yum...fresh, personal-sized cabbages!

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

Posted 11/6/2015 5:45pm by David Paulk.

Hello Dear Farm Friends,

We hope you'll take a few minutes out of your busy schedules to swing by the market to shop for veggies, meat, baked goods and eggs for the week! Yes, it is predicted to be a little rainy, so dress appropriately. We will protect you from the elements under our bountiful tent full of fresh, vibrant, intoxicating vegetables. See what's new below! We hope you all are well and would love to see you tomorrow! 

Try out easy recipes using all our veggies at: www.sassafrascreekfarm.com/recipe.

Remember that we now accept debit/credit cards, and have convenient new shopping baskets to use at our Sassafras Creek Farm stand!

For this weekend, check out what's new and plenty of "old" favorites:    

- Asian Green (NEW!): Yukina Savoy looks similar to tatsoi, with dark green, shiny, spoon-shaped leaves, but we believe it has superior flavor - slightly sweet and nutty.  Tender enough to eat raw as you would spinach in a salad, but also very tasty simply sauteed or added to soups.

- Fresh Turmeric Root (NEW!): Touted as being one of the healthiest foods you can eat.  Turmeric has a peppery, warm and slightly bitter flavor, and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives the condiment mustard its bright yellow color. It can be used to add yellow/orange color and mild flavor to a broad range of dishes including smoothies, soups, rice dishes, omelettes, and more. Add a little bit of peeled and grated fresh turmeric root to make any dish a little healthier. (limited quantity)

- Arugula:  We have fresh, baby arugula this week, and it's all for you!

- Beets, Chioggia, Red & Golden: We have lots of sweet Italian Chioggia beets that are pink with a bulls-eye pattern inside. Very pretty and tasty on the plate or salad. Plus your traditional sweet red beets, and the distinctive, sought-after golden beets. We have both topped and with their tasty greens.

- Cabbage:  Personal-sized fresh, crunchy sweet cabbages. 

- Loose-head Chinese Cabbage: Some of you may remember this from spring. It is, well, one of my favorites...it's shaped like a frilly, light green, tall head of romaine, and has crunchy, celery-like stalks, which is what makes it so versatile. You can eat chopped up and eat as a salad, or saute or add to soups.  It tastes like really delicious, mild head of cabbage. So good.

- Carrots: It's time for those bunches of fresh sweet, crunchy treats, with the bugs bunny greens, that kids and adults both like. 

- Chard, Rainbow:  colorful, glossy leaves and wonderful, unique taste. It happens to be just as nutritious as as Kale and just as easy to prepare. Try it today! 

- Garlic: There's nothing better than locally grown, full-flavored garlic. Stock up now!

- Jerusalem Artichokes (a.k.a, Sunchokes):  they look like knobby potatoes, but taste like artichokes. Really good, peeled, sliced/diced, roasted in the oven at 350 degrees until fork tender, and sprinkled with sea salt...like artichoky potatoes. They get a little brown and crispy...yum!

- Kale, Curly, Lacinato & Rainbow Lacinato: Curly Kale and Lacinato (a.k.a., Tuscan), you all know, but "Rainbow Lacinato" what in tarnation is that? Well, it is an extremely cold hardy cross between Redbor Kale and Lacinato (Tuscan) Kale. It has attributes of both varieties with beautiful leaves of green-blue, purple and red and a delicious flavor. It can be prepared as you would any kale...saute, steam, juice, in soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Lettuce:  Cool season is the time for crisp lettuce!  We have plenty of fresh Romaine, Green leaf, and Red leaf. (small quantity this market...more next market)

- Mixed Mustard Bunches:  An attractive, tasty bouquet of green, mild, Asian Mizuna and dark red Scarlet Frills mustard. One is mild and one has more of a kick!  Something for everyone in the family. Both are great mixed in salads to add flavor and color, as well as great added to soups, or simply sauteed as a side-dish.

- Super Star Onions: White, Sweet onions. Similar to a vidalia. Wonderful raw on salads or burgers and really good caramelized and added to your pizza. Really makes a difference in flavor.

- Yellow Onions:  delicious, all-purpose long-storing yellow onions. A staple in any home cook's kitchen.

-  Oranos Sweet Peppers:  We still have these delicious, SWEET orange peppers that we use in just about everything. They are very good raw in salads, or sauteed or grilled. Very versatile AND remember that they freeze really well for sweet peppers in the winter. Just freeze them whole. It's that easy!

- Potatoes:  Mt. Rose (Red) potatoes. If you've never tasted freshly harvested potatoes, you are missing out!  Just a quick boil until fork tender and toss with butter, or olive oil and minced garlic. Wonderful simply boiled, roasted, or mashed.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other. 

- Spinach: Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- Sweet Potatoes:  O'Henry, Murasaki and Beauregard:  Yes, it's that time of year again for those heavenly sweet potatoes and we have three varieties to try...the tasty, reddish sweet potatoes; purple, Japanese Murasaki's; and creamy white O'Henry's. All three are wonderful and have their own characteristics to enjoy.

 - Tomatoes: Yes, we still have some tasty, red slicing tomatoes (limited quantity). They are all a new variety that we've tried this year that are not only incredibly, naturally shiny, but have super thin skins and practically melt in your mouth with delicious, intense tomato flavor. Amazing for fresh eating, but also easy to blend in your cuisinart for fresh tomato juice, Bloody Mary or cook down into sauce!

 

Photos of the Week!

Fresh Spinach!


Fresh Turmeric Root!


Rainbow Lacinato Kale

Fresh Arugula!

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

Posted 10/30/2015 4:47pm by David Paulk.

Hello Dear Farm Friends,

It will be another sunny, crisp fall day tomorrow! Just lovely weather to get out and mingle with other like-minded fresh, local food lovers. Fall is truly a bountiful time, with such a broad range of fresh tasty greens, satisfying, hearty roots such as sweet and irish potatoes, beets and turnips, as well as, remaining summer crops and new surprises (see below!).  We hope you'll take just a few minutes out of your busy schedules to swing by the market to shop for veggies, meat, baked goods and eggs for the week!

Try out easy recipes using all our veggies at: www.sassafrascreekfarm.com/recipe.

Remember that we now accept debit/credit cards, and have convenient new shopping baskets to use at our Sassafras Creek Farm stand!

For this weekend, check out what's new and plenty of "old" favorites:   

- Loose-head Chinese Cabbage (New!): Some of you may remember this from spring. It is, well, one of my favorites...it's shaped like a frilly, light green, tall head of romaine, and has crunchy, celery-like stalks, which is what makes it so versatile. You can eat chopped up and eat as a salad, or saute or add to soups.  It tastes like really delicious, mild head of cabbage. So good.

- Mixed Mustard Bunches (New!):  An attractive, tasty bouquet of green, mild, Asian Mizuna and dark red Scarlet Frills mustard. One is mild and one has more of a kick!  Something for everyone in the family. Both are great mixed in salads to add flavor and color, as well as great added to soups, or simply sauteed as a side-dish.

- Cippolini Onions (New!): These are sweet Italian, storage onions that are particularly known for being really good carmelized or simply sauteed in any dish that you would use onions. If carmelized, they are wonderful added to any savory dish for added sweet flavor. To carmelize, thinly slice the cippolini onions, and add olive oil to a heavy bottom pan, like an iron skillet, and saute, on low to medium until very, very limp.

- Sunchokes (a.k.a., Jerusalem Artichokes) (back!):  they look like knobby potatoes, but taste like artichokes. Really good, peeled, sliced/diced, roasted in the oven at 350 degrees until fork tender, and sprinkled with sea salt...like artichoky potatoes. They get a little brown and crispy...yum!

- Arugula:  We have fresh, baby arugula this week, and it's all for you!

- Beets, Chioggia, Red & Golden: We have lots of sweet Italian Chioggia beets that are pink with a bulls-eye pattern inside. Very pretty and tasty on the plate or salad. Plus your traditional sweet red beets, and the distinctive, sought-after golden beets. We have both topped and with their tasty greens.

- Cabbage:  Personal-sized fresh, crunchy sweet cabbages. 

- Carrots: It's time for those bunches of fresh sweet, crunchy treats, with the bugs bunny greens, that kids and adults both like. 

- Chard, Rainbow:  colorful, glossy leaves and wonderful, unique taste. It happens to be just as nutritious as as Kale and just as easy to prepare. Try it today! 

- Garlic: There's nothing better than locally grown, full-flavored garlic. Stock up now!

- Kale, Curly, Lacinato & Rainbow Lacinato: Curly Kale and Lacinato (a.k.a., Tuscan), you all know, but "Rainbow Lacinato" what in tarnation is that? Well, it is an extremely cold hardy cross between Redbor Kale and Lacinato (Tuscan) Kale. It has attributes of both varieties with beautiful leaves of green-blue, purple and red and a delicious flavor. It can be prepared as you would any kale...saute, steam, juice, in soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Lettuce:  Cool season is the time for crisp lettuce!  We have plenty of fresh Romaine, Green leaf, and Red leaf.

- Super Star Onions: White, Sweet onions. Similar to a vidalia. Wonderful raw on salads or burgers and really good caramelized and added to your pizza. Really makes a difference in flavor.

- Yellow Onions:  delicious, all-purpose long-storing yellow onions. A staple in any home cook's kitchen.

-  Oranos Sweet Peppers:  These are delicious, SWEET orange peppers that we use in just about everything. They are very good raw in salads, or sauteed or grilled. Very versatile AND remember that they freeze really well for sweet peppers in the winter. Just freeze them whole. It's that easy!

- Potatoes:  Mt. Rose (Red) potatoes. If you've never tasted freshly harvested potatoes, you are missing out!  Just a quick boil until fork tender and toss with butter, or olive oil and minced garlic. Wonderful simply boiled, roasted, and mashed.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other. 

- Spinach: Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- Sweet Potatoes:  O'Henry, Murasaki and Beauregard:  Yes, it's that time of year again for those heavenly sweet potatoes and we have three varieties to try...the tasty, reddish sweet potatoes; purple, Japanese Murasaki's; and creamy white O'Henry's. All three are wonderful and have their own characteristics to enjoy.

 - Tomatoes: We still have some tasty, red slicing tomatoes (limited quantity). They are all a new variety that we've tried this year that are not only incredibly, naturally shiny, but have super thin skins and practically melt in your mouth with delicious, intense tomato flavor. Amazing for fresh eating, but also easy to blend in your cuisinart for fresh tomato juice, Bloody Mary or cook down into sauce!

- Turnips, Hakurei: These are not your mother's turnips. They are a very white, crisp and sweet japanese variety without that turnipy taste. They are really great raw in salads, like a mild radish, or cut in slices as low-carb crisps perfect for dipping. They are also wonderful simply sauteed, thrown in soups or roasted. Don't forget the greens!...you know, turnip greens.  Just chop them up a bit and after sauteing the turnips, lightly saute the greens for a simple, quick, healthy, and tasty side dish. See the recipe on our Web site (www.sassafrascreekfarm.com).

 

Photos of the Week!

Freshly harvested sweet and crunchy carrots

 

Fresh, crisp green leaf

 

Chinese Loose-head Cabbage

 

Lollipop Radishes!

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

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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