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Posted 5/8/2015 6:44pm by David Paulk.

Hello Farm Friends,

 Well it was a long hot harvest day!  Had to give our vegetables a drink. The veggies are growing faster, which is why we have some new items we'll be bringing to market this week.  Check it out below!

What we'll have this Saturday

- Arugula (back!):  We have plenty of what you crave. Add some spice to your life!

- Chinese Loose Head Cabbage (limited quantity): Light green, loose head chinese cabbage looks like green leaf lettuce, but has a mild cabbage flavor and slightly crunchy stalk. Really delicious raw as a salad on its own or mixed with salad greens, but also great lightly stir fried with rice and a little soy sauce, or added to soups.

- Curly Kale (New!): delicious sauteed/lightly braised, added to soups, in salads, and as crispy chips. Of course, it's great for juicing! Think of all those anti-oxidants.

- Lettuce (New!):  Cool fresh, tasty green leaf and a crunchy bibb head lettuce for your salads. 

- "Lollipop" Radish mix:  Bunches of colorful radishes mixed together. Milder in this cool spring weather.

- 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.

- Hakurei Turnips (New!):  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.  

Check out recipes on our Web site: www.sassafrascreekfarm.com

 

 Photo of the week:  A tomato teaser!

 

  

Your Farmers, 
David and Jennifer Paulk

Sassafras Creek Farm

Leonardtown, MD

Posted 5/1/2015 4:39pm by David Paulk.

Hello Farm Friends,

Spring is lovely, fresh, green, fragrant and it likes to fool us once in awhile into thinking that summer is just around the corner. It is also a challenging time of year to grow due to the really variable temperatures and rain. It's sometimes a little too warm for cool season crops and sometimes too cool for warm season crops. This means that some cool season crops are bolting ("going to seed"), while some warm season crops are growing slowly. It is also difficult to get into the fields to prep beds for planting because the soil is so wet. All this said, we still manage to have vegetables for you; in large part due to our "high tunnels." A high tunnel is essentially a passive solar (unheated), large greenhouse where you grow your vegetables in the ground. It provides a protected environment from chilly temperatures, warms the soil, and allows us to control how much water the soil gets. So, even though we may not have the usual breadth of veggies this week, we do have depth. As the weather continues to warm, the variety of vegetables will increase. So, hang in there...

What we'll have this Saturday

- Asian Greens: "Yukina Savoy" has spoon-shaped, dark green leaves that are similar in consistency to spinach, but has a delicious, slightly nutty, mild flavor. Use as you would spinach in any dish.

- Chinese Loose Head Cabbage: Light green, loose head chinese cabbage looks like green leaf lettuce, but has a mild cabbage flavor and slightly crunchy stalk. Really delicious raw as a salad on its own or mixed with salad greens, but also great lightly stir fried with rice and a little soy sauce, or added to soups.

- "Lollipop" Radish mix:  Bunches of colorful radishes mixed together. Milder in this cool spring weather.

- 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.

- 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 the All Purple Japanese, sweet/savory sweet potatoes. Tasty and loads of antioxidants! 

Check out recipes on our Web site: www.sassafrascreekfarm.com

 

 Photo of the week:  Head lettuce is sizing up!

 

Your Farmers, 
David and Jennifer Paulk

Sassafras Creek Farm

Leonardtown, MD

Posted 4/24/2015 6:13pm by David Paulk.

Hello Farm Friends,

This is definitely spring...warm and sunny one day, raining and cool the next. So, tomorrow, it's going to be cool, but it isn't supposed to start raining until late afternoon...so plenty of time to fit the farmer's market in! Just think, you'll have all this wonderful produce to make delicious and nutritious meals in your cozy, warm home, when it's raining outside. Plus...we get to see you!  We've missed you all over the winter and love catching up.  So swing by if you get a chance and say hello!

 

What we'll have this Saturday

- Arugula: Want to add a little spice to your life?...try arugula! Great in salads, sandwiches and top pizza as soon as it comes out of the oven.

- Asian Greens: "Yukina Savoy" has spoon-shaped, dark green leaves that are similar in consistency to spinach, but has a delicious, slightly nutty, mild flavor. Use as you would spinach in any dish.

- Chinese Loose Head Cabbage: Light green, loose head chinese cabbage looks like green leaf lettuce, but has a mild cabbage flavor and slightly crunchy stalk. Really delicious raw as a salad on its own or mixed with salad greens, but also great lightly stir fried with rice and a little soy sauce.

- "Lollipop" Radish mix:  Bunches of colorful radishes mixed together. Milder in this cool spring weather.

- 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.

- Spinach: Of course, very popular green that is great raw or cooked in many dishes.

- 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. 

Check out recipes on our Web site: www.sassafrascreekfarm.com

 

 Photo of the week: Colorful, crispy taste of spring...Lollipop Radishes!

 

Your Farmers, 
David and Jennifer Paulk

Sassafras Creek Farm

Leonardtown, MD

Posted 4/17/2015 5:19pm by David Paulk.

Hello Farm Friends,

Spring!  It is finally here! Today's weather is amazing and tomorrow will be equally gorgeous. What a perfect way to spend part of your Saturday, outdoors at the farmer's market, mingling with neighbors who also value fresh, local, healthy, sustainably-grown vegetables and meat. And don't forget tasty! After all, this is about simply delicious food to share with family and friends!

This is the season of fresh greens, which you are all by now probably craving. Well, we have a number of choices right now! Also at the market, Swamp Fox Farm with pasture-raised poultry and eggs, and at least two bakers. 

What we'll have this Saturday

- Arugula: We have plenty of what you been missing. Put a little spice into your salad and life!

- Rainbow Chard: Savory, tasty green that is wonderful simply sauteed in a little olive, with salt and pepper. Great with a splash of your favorite vinegar. Did you know chard has even more beneficial nutrients than kale?!  Kale isn't the only green that's healthy and tasty. Try some chard.

- Kale: Curly: The kale you know and love, and is so good for you.

- Rainbow Lacinato Kale: Delicious sauteed/lightly braised, added to soups, in salads and as crispy chips. Rainbow lacinato kale leaves are like lacinato, but a little purple in color. Think of all those anti-oxidants...

- Leeks: Mild, but distinctive onion flavor.  Essential and delicious in fish soup (white wine is also key ingredient), and leek and potato soup. Wonderful sauteed with the greens we are offering today.

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

- Spinach: Of course, very popular green that is great raw or cooked in many dishes.

- 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 a variety to choose from.

Check out recipes on our Web site: www.sassafrascreekfarm.com

So, we hope to see you at our first farmer's market of the 2015 season.

 Photo of the week: The Promise of Spring in a Strawberry Blossom

 

 

Your Farmers, 
David and Jennifer Paulk

Sassafras Creek Farm

Leonardtown, MD

Posted 4/3/2015 8:00pm by David Paulk.

What's Going on at the Farm...

First bit of news, mark your calendars, we'll be at the BAE Farmer's Market beginning Saturday, 18 April from 9:00am - 1:00 pm.

Secondly, three cheers! Spring is here and the farm is quickly coming out of its winter hibernation. That means we'll be coming to the market with tasty local produce soon though probably not soon enough for our loyal customers. This is not for lack of trying. Mother Nature doesn't read our crop plan and with the long cold winter we're a few weeks behind on a number of our spring plantings. But we think you'll be happy with what we will have. As usual, the day before the market, we'll email you a list of what we'll be bringing.

In the meantime, check out this excellent article about preserving farmland in Southern Maryland; Preserving the land and the legacy.

Looking forward to seeing everyone at market soon! 

Your Farmers, 
David and Jennifer Paulk

Sassafras Creek Farm

Leonardtown, MD

Posted 3/4/2015 5:54pm by David Paulk.

We just returned from a weekend escape to La Crosse, Wisconsin for the Midwest Organic & Sustainable Education Service (MOSES  http://mosesorganic.org/#) 26th annual farming conference - the largest organic farming conference in the country with over 3,500 attendees!

We learned a lot, meet a lot of new friends and got a nice energy boost from fellow farmers and presenters to hit the soil running this spring.

Who knew our kinfolk from the midwest had such passion, commitment and knowledge regarding organic farming? Check out the MOSES website and FB to learn more. These folks are truly inspirational!

 

Photo:  Farmer Jen enjoying local brew and organic food following the last day of the conference.

 

Spring is just around the corner, so our plants in the greenhouse tell us. Looking ahead at the weather forecast next week looks promising to get some leeks, kale and maybe onions planted.  As well as do some winter clean-up when the fields dry out a bit.  In the meantime, we're gearing up to be at the BAE Farmer's Market in early April.  With some luck, we'll have lettuce, kale, turnips, radishes, rainbow chard, scallions and mesclun mix.  Stay warm and eat healthy.

Dave & Jen

Posted 2/15/2015 5:26pm by David Paulk.

What's going on? Redevelopment. We began site preparation today for our new equipment storage and washing barn.  

(Photo: Walter and George building up the barn foundation). This site was home to an dilapidated barn that we demo'd after donating the old tin roofing and wood siding to a number of local farmer friends and craft people; hence the term "redevelopment".  

In addition to our "off-season" construction work, in our greenhouse department we're please to say it's starting to take on a proper look as it begins to fill up with onion, scallions, kale, tomato and pepper transplants. Yum!

Lastly, we're making sure all the high tunnel crops our buttoned-up in preparation for this week's single digit night time temperatures! The crops should do fine because they are hardy like farmers. Though we wonder when was the last time Leonardtown got down to 1 degree? Speaking of cold, we actually like deep-cold winters because it helps kill-off those pesky invasive bugs that keep wanting to visit our organic farm during the summer months AND it gives us an excuse to sleep-in on Saturday's when there's no market.

Speaking of market, before you know it spring will be here and all the cold and wind will be a distance memory. In the meantime, stay warm and eat well. We'll be in touch soon.

Your Farmers,

Dave and Jen

Posted 11/24/2014 7:12am by David Paulk.
Dear Market Customers,  
 
 Upon the close of our 2014 season, we take pause to be THANKFUL for:
 
 
- Crossing the farmer's market marathon finish line after 8 long months;
- Having a bounty of delicious, healthy vegetables in ample supply for the entire season;
- Cool summer weather;
- Good soil;
- Cold beer;
- Red wine;
- Our mentor farmers’ support and willingness to share their knowledge;
- Our friends at:  The Good Earth Natural Foods Co -- Woodberry Kitchen -- Artifact Coffee -- Shoo-fly Diner -- Part & Labor -- Blue Heron Inn -- Chesapeake’s Bounty -- MOM’s Organic Produce;
- Our fellow BAE farmers and bakers;
- Eight of the most amazingly dedicated employees a farmer could ask for;
- And MOST importantly, our loyal, supportive customers who challenge us to be better farmers each season.  Our farming journey wouldn't be possible without your support.
Thank you!
 
Your Farmer’s David and Jennifer Paulk 

Sassafras Creek Organic Farm

Leonardtown, MD

      

Posted 11/21/2014 4:59pm by David Paulk.
Dear Market Customers,  
 
This Saturday marks our final farmer's market for the season which has always been the plan...But if there was any doubt, Mother Nature sealed the deal Tuesday night with a low of 18 degrees on the farm.  That's January weather and a lot of our crops were damaged.  Nevertheless, we still have a lot of nice veggies for market and look forward to seeing our wonderful customers before we close the book on 2014.  For your Thanksgiving feast, we offer
 
- Baby Carrots (back!): Very sweet, wonderful raw or cooked in your favorite Thanksgiving dishes. We have plenty.
Sweet Potatoes - (Beauregard, Murasaki & All Purple): Three varieties to try.  It's sweet potato season! They're wonderful baked, fried, roasted; for lunch, dinner and even breakfast! Of course, essential in Thanksgiving pies and baked with marshmallows on top.
- Spinach: very popular green; sweet, fresh; delicious raw or cooked in many dishes. 
- Lettuce - crisp Romaine makes a wonderful salad on your Thanksgiving table.
- Leeks:  mild, but distinctive onion flavor. Essential and delicious in fish soups and potato and leek soup. Wonderful with the greens we are selling.
- Kale: Curly, and Rainbow Lacinato: This is perfect kale weather. Delicious sauteed/lightly braised, added to soups, in salads. and as crispy chips. Rainbow lacinato leaves are like lacinato, but purple in color. 
Cabbage: Beautiful, delicious, personal-sized, but hefty, tight heads. Limited quantity.
- 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.  
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.
- 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. 
- Parsley: fresh, fragrant herb added to any dish, and especially wonderful with potatoes. Limited quantity.
 

Photo of the week:  

Farmer Dave's Thanksgiving Sweet Potatoes

 

 

Your Local Farmers,

David & Jennifer Paulk

Sassafras Creek Organic Farm

Leonardtown, MD

   

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

   

New recipe: Tropical Carrot, Ginger, And Turmeric SmoothieOctober 13th, 2017

Ingredients: 1 blood or navel orange, peel and white pith removed 1 large carrot, scrubbed, coarsely chopped ½ cup frozen mango chunks ⅔ cup coconut water 1 tablespoon shelled ra

New recipe: Whole Roasted Carrots with Fresh GingerOctober 13th, 2017

1 pound medium carrots, peeled 1/4 cup water 4 large garlic cloves, peeled Six 1/4-inch slices fresh ginger 1 tablespoon canola oil 1 tablespoon unsalted butter Salt and freshly ground pepper Olives,

New recipe: Kale & Sweet Potato HashOctober 13th, 2017

1 large sweet potato, chopped 1 yellow onion, sliced 3 cloves garlic, minced 1 bunch kale, chopped 2 tsp. cumin seeds salt & pepper 1 Tbs. fresh lemon juice 1 Tbs. fresh cilantro leaves ~1/4 cup c

 

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