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Posted 6/8/2018 2:23pm by David Paulk.

Hello Farm Friends,

We have plenty of your favorite vegetables at market tomorrow, including zucchini and zephyr summer squash, green beans, beets, salad mix, and more! See full list below. Please don't be deterred by the weather forecast (It seems that I've been saying this for weeks now!). Even though the rain probability is high-ish, the actual amount of rainfall is expected to be low.  We appreciate your support and look forward to seeing you, your family and friends! Thank you!

What we'll have at market tomorrow (photos below):

- Romaine Lettuce (New!):  Freshly harvested from our farm directly to you!  There's nothing else like a crisp head of romaine for your salads or on the grill.

- Green Leaf Lettuce (New!):  Fresh, spring green leaf lettuce. Perfect for your salads and burgers! See easy homemade salad dressing recipes at www.sassafrascreekfarm.com/recipe

- Arugula:  The spicy green you crave!  Try as a bed for grilled salmon or sprinkled on pizza as soon as it comes out of the oven. Yum!

- Beets, Golden, Chioggia & Red:  Three kinds of sweet beets, each with their own slightly different flavor. Wonderful baked, roasted, or simply peeled, sliced, boiled and served warm with butter or cool on a salad. Try pickling! Go to www.sassafrascreekfarm.com/recipe

- Green Beans:  We have tasty green beans for your spring salads. Think Salad Nicoise with salad mix, beets, carrots, green beans and fresh market eggs, hard boiled. Wow!

- Rainbow Swiss Chard: Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale.  Simply sautée some sweet red onions first and then add the chopped leaves, along with the the sweet, crunchy stems, maybe toss in some roasted pine nuts for a Mediterranean treat!  Makes a great side dish!

- Garlic Scapes: Try these delicious, garlicky green shoots sautéed with scrambled eggs, veggies or as the best pesto ever!  They're like garlicky, scallions. We'll have copies of the pesto recipe at market or find at:  www.sassafrascreekfarm.com/recipe 

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Kohlrabi: Never tried Kohlrabi? Now is your chance! It is in the cabbage family and is great raw or cooked.  Peel first like a carrot, then try raw sliced or grated in your salad or roasted with chicken or as a side dish.  Yes, you can eat the greens!  Simply sautee like you would kale or chard. Learn more at Kohlrabi Health Benefits & Recipes.

- Onions, Red:  Freshly-harvested sweet red onions. Delicious raw on a burger or sautéed in any dish.

- Salad Mix:  Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oak leafs. 

- Shallots: Yes, shallots fresh, straight from the earth to you. Okay, we did wash them. They are sweet and amazing tasting. Try sauteed with our green beans, kale, or chard.

- Summer Squash, Zucchini & Zephyr:  We have plenty of both kinds of summer squash.  Delicious grilled or sauteed with our red or white onions, as a side dish to accompany steak, chicken or pork!

- Sweet Potatoes, Covington and Murasaki:  We have your favorite orange sweet potatoes and purple Murasakis.  Murasaki's are a Japanese sweet potato that is purple on the outside, white on the inside, and has a vanilla, chestnut flavor.  So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so-good-for-you side dish for lunch/dinner or serve with eggs at breakfast!

We take cash, credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, baked goods and booze. 

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

Photos of the Week:

Fresh Red & Golden Beets

Fresh Zucchini

Fresh Zephyr Summer Squash

Fresh Green Beans

 

 

Fresh Sweet Red Onions

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 6/1/2018 3:52pm by David Paulk.

Hello Farm Friends,

We have quite a few new veggies listed below for market tomorrow. We have a lot fresh zucchini and zephyr summer squash!  And, guess what?... It's garlic scape season!  We also have three kinds of beets, more green beans, a new white onion, fresh shallot bunches; and swiss chard and murasaki sweet pototaoes are back!  AND we have a new veggie, Kohlrabi! More info. below.  Please don't be deterred by the weather forecast. Even though the rain probability is high, the rain will be light before noon.  We look forward to seeing you!

What we'll have at market tomorrow (photos below):

- Beets, Golden, Chioggia & Red (New!):  Three kinds of sweet beets, each with their own slightly different flavor. Wonderful baked, roasted, or simply peeled, sliced, boiled and served warm with butter or cool on a salad. Try pickling! Go to www.sassafrascreekfarm.com/recipe

- Garlic Scapes (New!): Try these delicious, garlicky green shoots sautéed with scrambled eggs, veggies or as the best pesto ever!  We'll have copies of the pesto recipe at market or go now to:  www.sassafrascreekfarm.com/recipe 

- Green Beans (New!):  It's the first flush of tasty green beans for your spring salads.  Think Salad Nicoise with salad mix, beets, carrots, green beans and fresh market eggs, hard boiled. Wow!

- Kohlrabi (New!): Never tried Kohlrabi? Now is your chance! It is in the cabbage family and is great raw or cooked. Try sliced or grated in your salad or roast as a side dish. Learn more at Kohlrabi Health Benefits & Recipes.

- Shallots (New!): Yes, shallots fresh, straight from the earth to you. Okay, we did wash them. They are sweet and amazing tasting. Try sauteed with our green beans, kale, or chard.

- Sweet Potatoes, Murasaki (Back!):  Japanese sweet potatoes that are purple on the outside, white on the inside, and sweet with a vanilla, chestnut flavor.  Roast whole or slice, toss with olive oil and bake on a cookie sheet at 350 degrees F for 15 - 20 mins, until fork tender, for a satisfying dish served at breakfast, lunch or dinner.

- Rainbow Swiss Chard (Back!): Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale.  Simply sautée some sweet red onions first and then add the chopped leaves, along with the the sweet, crunchy stems, maybe toss in some roasted pine nuts for a Mediterranean treat!  Makes a great side dish!

- White Onions (New!): Freshly-harvested and delicious raw in a salad or on a burger; sauteed or grilled!

- Arugula:  The spicy green you crave!  Try as a bed for grilled salmon or sprinkled on pizza as soon as it comes out of the oven. Yum!

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Onions, Red:  Freshly-harvested sweet red onions. Delicious raw on a burger or sautéed in any dish.

- Salad Mix:  Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oak leafs. 

- Summer Squash, Zucchini & Zephyr:  We have plenty of both kinds of summer squash.  Delicious grilled or sauteed with our red or white onions, as a side dish to accompany steak, chicken or pork!

- Sweet Potatoes, Covington:  We have your favorite orange sweet potatoes and purple Murasakis (described above). So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so-good-for-you side dish for lunch/dinner or serve with eggs at breakfast!

We take cash, 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.

Photos of the Week:

Garlic Scape (before harvest)

Fresh Zucchini

Fresh Zephyr Summer Squash

Fresh Green Beans

 

 

Fresh Sweet Red Onions

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 5/25/2018 3:04pm by David Paulk.

Hello Farm Friends,

One word...strawberries!  We have a lot of fresh, certified organic strawberries for your Memorial Day weekend get-togethers! We also have a few new items you'll see listed below, as well as a lot of your favorites, such as salad mix, arugula, carrots and sweet potatoes.  No rain forecasted until end of market.  So, come out with family and friends and get your Memorial Day fresh, organic veggies!

What we'll have at market tomorrow (photos below):

- Strawberries (We have a lot!):  Fresh-picked certified organic, local strawberries.  The only ones in St. Mary's County!

- Beets (New!): Sweet red beets! 

- Bibb Lettuce (New! Limited Quantity)

- Sweet Large Red Onions (New!): Freshly-harvested and delicious raw in a salad or on a burger; sauteed or grilled!

- First Summer Squash (New! Limited Quantity):  Zucchini and a little Zephyr.

- Arugula:  The spicy green you crave!  Try as a bed for grilled salmon or sprinkled on pizza as soon as it comes out of the oven. Yum!

- Certified Organic Basil Transplants for Sale

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Salad Mix:  We have lots of salad mix! Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oak leafs. 

- Sweet Potatoes, Covington:  We have your favorite orange sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so-good-for-you side dish for lunch/dinner or serve with eggs at breakfast!

We take cash, 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.

Photos of the Week:

Fresh Organic Strawberries

 

Fresh Sweet Red Onions

Fresh Carrots

Spring Salad Mix

Sweet Potatoes

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 5/18/2018 6:14pm by David Paulk.

Hello Farm Friends,

YES! We WILL be at market tomorrow! We will have plenty of fresh arugula, crisp carrots, kale, salad mix, spinach and more!  It would so lift our soggy, muddy, damp (you get the idea) spirits to see your lovely faces at the market.  You are the reason we grow and we very much appreciate your support.  So, come on down to the market to buy your local, certified organic veggies for the week and be seen in your fancy raincoats, galoshes and umbrellas. As the Irish would say, it will be a grand soft day with a bit of spitting tomorrow. 

What we'll have at market tomorrow (photos below):

- Strawberries (very limited supply)!

- Arugula (Back!):  The spicy green you crave!  Try as a bed to grilled salmon or sprinkled on pizza as soon as it comes out of the oven. Yum!

- Certified Organic Transplants for Sale:  Basil and varieties of tomatoes.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Radishes:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  We have lots of salad mix! Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oak leafs. 

- 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; add them towards the end of cooking your dish.

- Spinach:  We have lots of spinach! Freshly harvested, tasty, perfect-sized spinach that is ready to eat as a salad, steamed, sauteed, or juiced. 

- Sweet Potatoes, Covington:  We have your favorite orange sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so-good-for-you side dish for lunch/dinner or serve with eggs at breakfast!

We take cash, 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.

Photos of the Week:

Fresh Carrots

Spring Salad Mix

Sweet Potatoes

Fresh Spinach

 

 

 

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 5/11/2018 4:17pm by David Paulk.

Hello Farm Friends,

Since the weather is really starting to heat up, we have certified organic basil and tomato transplants for your home garden!  As always, we have our very fresh, nutritious, bursting-with-flavor veggies, grown on our farm just for you, right here in St. Mary's County!  So, please take just a few minutes out of your day to swing by the market, stock up for the week and support your local farms at the same time.  It will be in the 70's - 80's tomorrow. We look forward to seeing you!  

What we'll have at market tomorrow (photos below):

- Certified Organic Transplants for Sale (New!):  Basil and five varieties of tomatoes.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Radishes, Red & Lollipop:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  We have lots of salad mix! Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oak leafs. 

- 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; add them towards the end of cooking your dish.

- Spinach:  We have lots of spinach! Freshly harvested, tasty, perfect-sized spinach that is ready to eat as a salad, steamed, sauteed, or juiced. 

- Sweet Potatoes, Covington:  We have your favorite orange sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so-good-for-you side dish for lunch/dinner or serve with eggs at breakfast!

We take cash, 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.

Photos of the Week:

Fresh Spinach

Fresh Lollipop Radishes

 

Spring Salad Mix

Fresh Carrots

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 5/4/2018 4:18pm by David Paulk.

Hello Farm Friends,

Nothing compares to our very fresh, nutritious, bursting-with-flavor veggies, grown on our farm just for you, right here in St. Mary's County!  So, please take just a few minutes out of your day to swing by the market, stock up for the week and support your local farms at the same time. It will be in the 60's; rain not likely until noon. We look forward to seeing you!  

What we'll have at market tomorrow (photos below):

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Rainbow Chard:  Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale, and you can eat the sweet, crunchy stems when sauteed! Try sauteed with golden raisins (or chopped sweet onion) and lightly toasted pine nuts.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Leeks:  Our leeks are particularly delicious this spring. I mean, really good.  They are great in any dish in place of an onion, but are a key ingredient in dishes with fish or potatoes. See the "pot au feu" recipe on our Web site. It is classically made with beef and leeks, but has been adapted into this very easy, simple, light and delicious dish with cod, halibut or other firm white fish. Perfect for the cooler weather this weekend!

- Radishes, Pink & French Breakfast:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  We have lots of salad mix! Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oak leafs. 

- 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; add them towards the end of cooking your dish.

- Spinach:  Freshly harvested, tasty, perfect-sized spinach that is ready to eat as a salad, steamed, sauteed, or juiced. 

- Sweet Potatoes, Covington & Murasaki:  We have your favorite orange and purple (Japanese Murasaki) sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so-good-for-you side dish for lunch/dinner or serve with eggs at breakfast!

We take cash, 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.

Photos of the Week:  

Spring Salad Mix

Fresh Leeks

 

Fresh Spinach

Fresh Lacinato Kale

 

 

 

 

 Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 4/27/2018 5:28pm by David Paulk.

Greetings Farm Friends,

It was so great to see so many of you last week at the first market of the season!  It will be another lovely spring day at tomorrow's market and we have plenty of very fresh, organic veggies just for you! Photos below.

What we'll have at market tomorrow:

Arugula:  We have plenty of baby, spring arugula with a  mild kick.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Rainbow Chard:  Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale, and you can eat the sweet, crunchy stems when sauteed! Try sauteed with golden raisins (or chopped sweet onion) and lightly toasted pine nuts.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Radishes, Pink & French Breakfast:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oakleafs. 

- 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; add them towards the end of cooking your dish.

- Sweet Potatoes, Covington & Murasaki:  We have your favorite orange and purple (Japanese Murasaki) sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so good for you side dish for dinner/lunch or serve with eggs at breakfast!

- 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.

We take cash, 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.

Photos of the Week:  

French Breakfast Radishes

 

Lacinato Kale

Arugula

 

 Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 4/27/2018 5:16pm by David Paulk.

Greetings Farm Friends,

It was so great to see so many of you last week at the first market of the season!  It will be another lovely spring day at tomorrow's market and we have plenty of very fresh, organic veggies just for you! Photos below.

What we'll have at market tomorrow:

Arugula:  We have plenty of baby, spring arugula with a  mild kick.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Rainbow Chard:  Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale, and you can eat the sweet, crunchy stems when sauteed! Try sauteed with golden raisins (or chopped sweet onion) and lightly toasted pine nuts.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Radishes, Pink & French Breakfast:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oakleafs. 

- 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; add them towards the end of cooking your dish.

- Sweet Potatoes, Covington & Murasaki:  We have your favorite orange and purple (Japanese Murasaki) sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so good for you side dish for dinner/lunch or serve with eggs at breakfast!

- 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.

We take cash, 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.

Photos of the Week:  

French Breakfast Radishes

 

Lacinato Kale

Arugula

 

 Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 4/20/2018 6:26pm by David Paulk.

Greetings Farm Friends,

It will be a lovely cool spring morning for our first market back. We have a ton of veggies and can't wait to share them with you! We're really looking forward to seeing you all and can't wait to catch up!

What we'll have at market tomorrow:

Arugula:  We have plenty of baby, spring arugula with a  mild kick.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Rainbow Chard:  Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale, and you can eat the sweet, crunchy stems when sauteed! Try sauteed with golden raisins (or chopped sweet onion) and lightly toasted pine nuts.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads.

- Leeks:  Fresh, uniquely-flavored leeks.  Key ingredient in fish or potato soups. 

- Radishes, Red & French Breakfast:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oakleafs. 

- 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; add them towards the end of cooking your dish.

- Spinach:  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. Tomorrow's spinach will have some larger leaves and is great for cooking or juicing, but certainly can be eaten raw, if chopped or torn into smaller bite sizes as you would do head lettuce.

- Sweet Potatoes:  We have your favorite orange and purple (Japanese Murasaki) sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries.

- 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.

We take cash, 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:  

 Lettuce for Salad Mix

 

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 4/16/2018 8:04am by David Paulk.

Hello Farm Friends,

The 2018 California ("BAE") Farmers Market officially OPENS this Saturday, 21 April (9 am - 1 pm)!!!

We will have plenty of cool season vegetables to welcome you back to fresh, organic, local eating.

As usual, we'll send you an email on the Friday before the market (20 April) letting you know exactly what we will have at market, but right now, we anticipate the following:

- Arugula

- Carrots

- Chard

- Curly Kale

- Lacinato (Dino) Kale

- Leeks

- Radishes

- Salad Mix

- Scallions

- Spinach

- Sweet Potatoes (three varieties)

As always, we accept cash, credit, debit and SNAP cards.

So, we hope to see you, your friends and family members at the Saturday California Farmers Market this year! We've missed you and can't wait to see you and catch up.  We hope that you are all doing very well.

 

   

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

2018 California (BAE) Farmer's Market is OPEN this Saturday, 9 am - 1 pm (UNTIL 17 NOV)August 17th, 2018

Hello Farm Friends, We have delicious Italian Romano Green Beans, Large Sweet Bell Peppers,  2 kinds/sizes of Watermelon, different varieties of large red slicer and Heritage Tomatoes, Summe

2018 California (BAE) Farmer's Market is OPEN this Saturday, 9 am - 1 pm (UNTIL 17 NOV)August 10th, 2018

Hello Farm Friends, We have a lot of Organic Sweet Corn, AND it is the last of the season! We also have delicious Italian Romano Green Beans, more Romaine lettuce, Large Sweet Bell Peppers,&

2018 California (BAE) Farmer's Market is OPEN this Saturday, 9 am - 1 pm (UNTIL 17 NOV)August 3rd, 2018

Hello Farm Friends, We have three kinds of Watermelons, many different kinds of Tomatoes, Sweet Peppers (New Red Bell!), Italian Romano Green Beans (New!) Summer squash, Potatoes and mo

 

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