Located in Leonardtown, Southern Maryland Google Map 301.247.1002
Banner
banner

Blog

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

   

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

   

Employment - 2018!December 11th, 2017

 We're hiring the following positions for the 2018 Season! Assistant Farmer Please click the link here for information and application: Assistant Farmer Crew Members Please click link here for in

Last BAE Market Tomorrow (18 NOV., 9 AM - 1 PM)!!November 17th, 2017

Hello Farm Friends! Tomorrow is the last market of this 2017 season AND it is just before Thanksgiving!  We have a lot of what you will need for your Thanksgiving dinners!  We have fros

2nd to Last BAE Farmer's Market Tomorrow, Saturday, 11 Nov (9 AM - 1 PM)November 10th, 2017

Hello Farm Friends! Yes!...we WILL be there tomorrow, despite the cold. It will be a beautiful, sunny, very crisp fall day and we are dressing for it.  By the way, the cold snap just ma

 

Product Availability
Blog archives

Have a Question?

Contact Us Online or Call 301-247-1002

 

Visit us on: FacebookTwitter