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Posted 11/14/2014 4:21pm by David Paulk.
Dear Market Customers,  
 
Who said you can't get fresh local vegetables in November?  This is the time of year when so many fall crops are at their peak of flavor and freshness!
 
Remember that the BAE Farmer's Market will remain OPEN through November 22nd, which means you can do your shopping for Thanksgiving veggies at that market! Hours remain the same; 9am - 1 pm. 
 
 
What we'll have this Saturday:
- All Purple Sweet Potatoes (New!):  A traditional Japanese variety that is a deep purple through and through. Slightly sweet and savory.
- Fresh Turmeric: (New!): Yes, we have turmeric, two kinds, one yellow/orange and the other white! Both are mild and aromatic; key in curry and other dishes (see our Web site) and touted as having medicinal benefits, such as a natural anti-inflammatory.
- Hakurei Turnips (Back!): Those sweet, crisp white turnips that are great raw or cooked are back!  Don't forget the tasty turnip greens too!
- Sautee/Braising Mix (Back!):  A tasty, easy mix of mild asian mustard greens and kales.  Makes a quick, delicious side dish.
- Spinach: very popular green; sweet, fresh; delicious raw or cooked in many dishes. 
- Lettuce - Romaine, Bibb & Red Leaf: three delicious options.  Peak season flavor.
- Broccoli Raab: Aka, rapini. Raab is a green with leaves, tasty crisp stems, and small broccoli florets. It has a broccoli with slight mustard flavor. Great steamed, sauteed, and added to soups and pastas. See recipes on our Web site!
- Leeks:  mild, but distinctive onion flavor. Essential and delicious in fish soups. Wonderful with many of the greens we are selling.
- Kale: Curly, Lacinato, and Rainbow Lacinato: This is perfect kale weather.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. 
- Rainbow Chard: savory, tasty green that is wonderful simply sauteed in a little olive oil, with salt and pepper. 
- Celery: so fresh and aromatic. If you've never tried freshly harvested celery, now's your chance. Essential as flavoring for soups, and wonderful roasted with chicken. 
- Fennel: Fresh, crisp and anise-flavored. Wonderful raw in salads, especially with citrus salads; delicious roasted with potatoes and turnips and roast chicken.
- Radicchio: Can be torn into bite sized pieces and eaten raw in salads to add a little bite, but most intoxicating, and sweetens, when simply roasted in the oven with a little olive oil.  See recipe on our Web site.
Cabbage: Beautiful, delicious, personal-sized, but hefty, tight heads.  
- Beets - Red, Golden and Chioggia: The beets are spectacular right now and at peak flavor.  Now's your chance to try beets. Wonderful roasted on a bed of arugula with some goat cheese...yum!  Don't forget that the greens are great sauteed.  
- Radishes: Sweet, crisp, slightly spicy, multi-colored treats.
- Sweet Potatoes - (Beauregard, Muraski & All Purple): Three varieties to try.  It's that time of year again, sweet potato season! They're wonderful baked, fried, roasted; for lunch, dinner and even breakfast! 
- Fresh Ginger: Fresh from the ground.  Stock-up now (and freeze it) before winter takes the crop away.  
Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. Green bells are really tasty stuffed with rice, ground turkey, beef or faux meat, with onions and those tomatoes you canned this summer. 
- Jalapeno Peppers:  Great in fall chilis and stews, or jalapeno poppers!
- Mountain Rose Potatoes: These blush-colored potatoes make a pretty, tasty potato salad. Very versatile, great roasted or in soups/stews. The last of the season.
- Shallots:  Delicate, unique onion flavor that makes so many dishes perfect. Great with all our greens.  
- 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. See recipes on Web site.
- Cilantro:  We have plenty of your favorite, fresh aromatic herb! 
- Parsley: fresh, fragrant herb added to any dish, and especially wonderful with potatoes.
 

Photo of the week:  

Farmer Jen loves seeing you at the BAE Farmer's Market!

 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 11/7/2014 6:07pm by David Paulk.
Dear Market Customers,  
 
It will be a crisp, SUNNY fall day tomorrow! Thank goodness and many thanks to the many of you who came to the market last, rainy, cold Saturday. This Saturday will be a little chilly, but the sun will be out in full force. A great day to meet your friends at the market and stock up on fresh produce for the week so that you can go home and make all your favorite fall comfort foods. It is the time of year for soups, stews, roasts, and other hearty dishes that beg to be accompanied by something green, tasty and nutritious. We look forward to seeing you! 
 
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 as well as several bakers.   
 
What we'll have this Saturday:  (Check out recipes on our Web site!)
   
- Broccoli Raab (New!): Aka, rapini. Raab is a green with leaves, tasty crisp stems, and small broccoli florets. It has a broccoli with slight mustard flavor. Great steamed, sauteed, and added to soups and pastas. See recipes on our Web site!
- Leeks (New!):  mild, but distinctive onion flavor. Essential and delicious in fish soups. Wonderful with many of the greens we are selling.
- Jalapeno Peppers (back!):  Great in fall chilis and stews, or jalapeno poppers!
- Celery: so fresh and aromatic. If you've never tried freshly harvested celery, now's your chance. Essential as flavoring for soups, and wonderful roasted with chicken. 
- Fennel: Fresh, crisp and anise-flavored. Wonderful raw in salads, especially with citrus salads; delicious roasted with potatoes and turnips and roast chicken.
- Radicchio: Can be torn into bite sized pieces and eaten raw in salads to add a little bite, but most intoxicating, and sweetens, when simply roasted in the oven with a little olive oil.  See recipe on our Web site.
- Spinach:  very popular green; sweet, fresh; delicious raw or cooked in many dishes. 
- Beets (red and golden): Now's your chance to try golden beets. Wonderful roasted on a bed of arugula with some goat cheese...yum!  Don't forget that the greens are great sauteed and have a taste and consistency similar to spinach.
- Kale: Curly, Lacinato, and Rainbow Lacinato: 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...
- Collard Greens - Tender, with a slight bite; delicious lightly sauteed/lightly braised. Stems add a nice crunch.  These ain't your Granny's greens. 
- 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.  
- Lettuce, Romaine, Bibb and Red Leaf: three delicious options to suit your salad needs. 
- 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.
Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. Green bells are really tasty stuffed with rice, ground turkey, beef or faux meat, with onions and those tomatoes you canned this summer. At the end of the season for bell peppers. 
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked. We are near the end of the Oranos' season.
- 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. Great with all our greens.  
- 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. See recipes on Web site.
- Cilantro:  We have plenty of your favorite, fresh aromatic herb! 
- Parsley: fresh, fragrant herb added to any dish, and especially wonderful with potatoes.
 

Photo of the week:  

Our wonderful employees hard at work harvesting your lettuce!

 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

Posted 10/31/2014 3:58pm by David Paulk.
Dear Market Customers,  
 
We will be at the market tomorrow as always, rain or shine, along with all the other vendors. So, please don't be deterred by a few showers that are predicted (greatest chance not until noon on). We have many lovely, tasty vegetables for you!
 
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!)
   
- Shiitake Mushrooms (New!): perfect weather conditions (rainy and cool) means we have fresh, sweet shiitake mushrooms. They are delectable simply sauteed in a little butter with fall greens, or with scrambled eggs for breakfast. Of course, many other uses....great in soups.
- Celery (New!): so fresh and aromatic. If you've never tried freshly harvested celery, now's your chance. Essential as flavoring for soups, and wonderful roasted with chicken. This is the first harvested of the season and we'll have more through November.
- Parsley (back!): fresh, fragrant herb added to any dish, and especially wonderful with potatoes.
- Fennel: Fresh, crisp and anise-flavored. Wonderful raw in salads, especially with citrus salads; delicious roasted with potatoes and turnips and roast chicken.
- Radicchio: 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. 
- Spinach:  very popular green; sweet, fresh; delicious raw or cooked in many dishes. 
- Beets (red and golden): Now's your chance to try golden beets. Wonderful roasted on a bed of arugula with some goat cheese...yum!  Don't forget that the greens are great sauteed and have a taste and consistency 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: 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.  
- 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.
Bell Peppers: Large, shiny, crisp bells.  Perfect for grilling, stuffing and stir fry. Green bells are really tasty stuffed with rice, ground turkey, beef or faux meat, with onions and those tomatoes you canned this summer. Near the end of the season for bell peppers. 
- Oranos Sweet Peppers:  Crunchy, sweet orange peppers that are great raw or cooked. We are near the end of the Oranos' season.
- Jimmy Nardello Sweet Italian Peppers: Shiny red peppers that get sweeter when you cook them; Italians use on Italian sandwiches, on pizza, and with other sauteed veggies. Also near end of season for Jimmy's.
- 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! 
 

Photo of the week:  

Proud Farmer Dave and Ginger Plants in our High Tunnel

 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

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! 
 
 
---------------------------------------------------------------------
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

   

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