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Posted 4/27/2020 8:17pm by Sassafras Creek Farm.

Greetings!

This is the first week of our “Virtual Farmers Market!”  Please read the following carefully to help this new process go as smoothly as possible and to minimize exposure for everyone.

Three basic steps:

Step 1:  THURSDAY, 6 PM: YOU WILL RECEIVE A LINK TO OUR ONLINE STORE.

Step 2:  THURSDAY, 6 PM – Friday 7 AM:  PLACE YOUR ORDER AND PAY.

Step 3:  SATURDAY, 10 AM to 1 PM:  PICK-UP YOUR ORDER FROM OUR FARM (DRIVE-THRU PICKUP).  

DETAILS OF EACH STEP:

Step 1   YOU WILL RECEIVE A LINK TO OUR ONLINE STORE, NO LATER THAN 6 PM THURSDAY

  • The link to our online store will be in an email or
  • You can also find the link posted on our Web site (www.sassafrascreekfarm.com) or
  • Facebook page (https://www.facebook.com/sassafrascreek.farm).

Step 2   PLACE YOUR ORDER AND PAY        

  • Like a farmer’s market, our online store will only be available for ordering for a fixed period of time, from 6 PM Thursday to 7 AM Friday.        
  • On our online store, you will see photos and descriptions of items. Select the number of each item. When ready, click “Checkout”.        
  • You can pay with a debit or credit card.
  • $15 Minimum Order, please.        
  • You will receive a confirmation email with pick up date, time, location (farm address), and pick up instructions.   

Step 3   PICK UP ORDER FROM FARM (Saturday, 10 AM to 1 PM)       

  • Please pick up your order from our farm between 10 AM and 1 PM Saturday only
  • To minimize exposure to us and yourselves, all purchases must be online. No on-farm sales.
  • Pick up information can be found in the online store and in your purchase confirmation email.            
  • Upon arrival at our farm, you drive down a long pea gravel driveway and you will see signs guiding you to the “curbside” pickup point.     
  • PLEASE do not get out of your car.        
  • Please provide the name on your order, and we will retrieve your order, and place it in your trunk/hatchback/backseat. We will have your order packaged appropriately and ready to go in your vehicle.    

We appreciate your patience and assistance as we try out this new approach to providing our produce to you. Let's work together to make this a safe and efficient process for all. We hope you are all doing well and look forward to seeing you again!

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

23217 Bayside Rd

Leonardtown, MD

 

Posted 4/22/2020 9:07am by David Paulk.

Greetings Everyone!

David, Jennifer, and farm crew are all healthy and we hope you are as well! Though many things have changed, nature reassures us. Spring has arrived and it is a time of renewal! I think we are all craving healthy, organic, nutritious food. In response, we have been very busy planting more vegetables than ever, as the demand for local produce has, well, grown!  

Our Plan. We will have an online virtual farmers market, where you will see photos of the veggies available each week, place your order, and buy through our online store. You will then pick up your pre-purchased veggies from our farm each Saturday, starting May 2nd. We feel this is the safest way for us to bring our vegetables to you. We will provide details soon with a link to our online store. This means that we will not be at the California Farmers Market (opening this Saturday, 25 April) for the foreseeable future. We encourage you to also visit our fellow Market Farmer friends.

Flower Bouquets. Some exciting news is that we will also offer through our online store local, seasonal, fresh-cut flower bouquets from Anchored Roots Farm, owned and operated by Priscilla Leitch who has worked at our farm and market stand over the years. If you have any questions about her gorgeous bouquets, please email her at info@anchoredrootsfarm.com.

Even though some things have changed, it can be an opportunity to try something new!  We so appreciate how you have supported our farm over the years and we want to be there for you now.

 
David & Jennifer Paulk
Sassafras Creek Farm
Leonardtown, MD

  

Certified Organic by QCS

Posted 3/21/2020 7:05pm by David Paulk.
 
 
What's Going On...
 
Greetings everyone. We and our employees are healthy here on the farm and hope the same for you and your families.
 
We have been very busy planting per our normal crop schedule and selling as much produce that we have to The Good Earth Natural Foods Co in Leonardtown and Chesapeake's Bounty in St Leonard and North Beach.
 
We are keeping a close eye on federal, state and local directives regarding our business staying open and selling our produce. On the farm, we are adhering to CDC and WHO guidelines to protect our customers and employees.
 
The Maryland Department of Agriculture announced on 19 March that they consider "farmers markets an essential business and an important source of food for many Marylanders. The department is asking that farmers' markets remain open during the current state of emergency."
 
The California Farmer's Market is scheduled to open 25 April 9 am; however, it is too soon to say if it will open as scheduled and if so, what changes to the operation will be put in place. We are planning on being there and are researching and consulting with experts on how we can operate in a safe and healthy manner.
 
We miss you all and will keep you posted!
 
David & Jennifer Paulk
Sassafras Creek Farm
Leonardtown, MD

 

 

Posted 3/1/2020 9:22am by David Paulk.

Hello Farm Friends!

Right now, our greenhouse is filling up quickly with beautiful, vibrant organic peppers, tomatoes, onions, kale, lettuce and more!  The plants look amazing, the tractors are tuned-up, supplies are on-hand and we are very excited and optimistic about entering our 10th year in business!  But we could use your help – recruiting employees. 

We’d be most appreciative if you could pass along these available positions: ·       

  • Crew Member (Full- and Part-Time) ·       
  • Farmers Market Assistants

Please see job descriptions at www.sassafrascreekfarm.com for desired qualifications and compensation.  

If interested or you have questions, please email your resume or questions to sassafrascreekfarm@gmail.com.

We hope you all are well and look forward to seeing you in late April when the California Farmers Market opens.

Sincerely,

David & Jennifer Paulk                                                                                 Sassafras Creek Farm                                                                              Leonardtown, MD 


Posted 1/13/2020 6:25am by Sassafras Creek Farm.

Learn Organic Farming!

We have both full time and part-time positions open beginning in March,  see Employment & Opportunities tab for details.  

Posted 11/22/2019 7:17pm by David Paulk.

Hello Farm Friends,  Update...Forgot to list Rainbow Chard!

Pick up your fresh, tasty veggies for your Thanksgiving Dinner! All of our veggies have an extra sweet flavor because of the cold!  Remember fresh is best for flavor, nutrition and supporting your local, certified organic farmer!   

       [Last market is tomorrow...the Saturday before Thanksgiving.]

   Friendly reminder to please bring bags!  

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

 

- Spinach (New!):  very fresh and sweeeet, since it's experienced cold weather!

- Hakurei Turnips (New!):  We haven't had these tasty, crisp-sweet, Japanese turnips. They are not your mother's turnips. They are wonderful raw on a salad or with a dip; or roasted with potatoes.  And don't forget you can eat the turnip greens!  Sautee with a sweet onion or add a little bacon for a classic southern dish.

- Radicchio (New!): Pretty little red & white heads. So delicious roasted and added to roasted vegetables or tear and toss with pasta. Limited quantity.

- Rainbow Lacinato (New!): We have a limited quantity of this new variety of kale.

- Arugula:  your favorite spicy, green!  Great added to salads, sprinkled on pizza as it comes out of the oven or as a bed to beets and goat cheese.

- Chioggia [Kee-o-ja] Beets:  Sweet, Italian, milder tasting than red beets, with a delightfully colorful bulls-eye pattern of pink and white when sliced. 

- Golden Beets:  Golden beets are similar to other beets, sweet, but are golden in color and milder in that earthy beet flavor. 

- Red Beets What more can I say, except you all can't get enough. Try on a bed of arugula with goat cheese and roasted walnuts and raspberry vinaigrette.

- Cabbage, green (New!):  medium to large cabbages that are sweet!  If you've never had cabbages after a frost/freeze you are in for a treat!

- Cabbage, red (New!):  small to medium size cabbages that have richer flavor than the green cabbages. They are deelish!

- Orange Carrots (More this week!):  fresh, super tasty, sweet orange carrots!  Cold weather makes them sweeter!

- Rainbow Carrots (More this week!):  Fresh, crunchy aromatic, purple, yellow and red carrot bunches. Wonderful raw with a dip or grated on a salad; roasted; or in your favorite soup. 

- Lorz Italian Garlic:  Heirloom variety brought to WA state from Italy. Particularly good softneck garlic flavor.  On sale!! Last of season.

- Kale, Curly & Lacinato:  Hail to the Kale!  We have both traditional curly kale and Italian Lacinato kale (a.k.a, Tuscan or Dino). Wonderful sauteed, in soups or eat raw as a salad or add to a smoothie for a nutritious boost!

- Lettuce, Romaine: fresh and crisp! Wonderful as salad or lightly grilled.

- Green Bell Peppers:  Fresh, crisp and great for stuffing with one of our meat vendors ground beef or sausage!

- Carola and Blue (and a few Mountain Rose) Potatoes:  Carola is like a yukon gold (but tastier), perfect for making mashed potatoes, and All Blue is wonderful for roasting with your Thanksgiving turkey.

- Sweet Potatoes, Orleans: Traditional, orange tasty sweet potatoes!

- Sweet Potatoes, Murasaki:  Purple outside and creamy white inside, Japanese sweet potatoes have a lovely vanilla/hazelnut flavor and even though they don't get as sweet as the orange ones, that just means they are even more versatile and can be used in both savory and sweet dishes. BTW, Murasaki means "purple" in Japanese.

- Salad Mix: We have lots of salad mix for tomorrow!  It's a mix of different varieties of lettuce leaves.

We take cash, debit and credit cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, local hard cider, local beer and baked goods. 

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

Photos of the Week: 

Fresh Sweet Carrots

Orleans Sweet Potatoes

Sweet Hakurei Turnips

Just-harvested, sweet cabbage!

Fresh Salad Mix!

 

Thank you, 

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 11/22/2019 6:10pm by David Paulk.

Hello Farm Friends,

Pick up your fresh, tasty veggies for your Thanksgiving Dinner! All of our veggies have an extra sweet flavor because of the cold!  Remember fresh is best for flavor, nutrition and supporting your local, certified organic farmer!   

       [Last market is tomorrow...the Saturday before Thanksgiving.]

   Friendly reminder to please bring bags!  

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

 

- Spinach (New!):  very fresh and sweeeet, since it's experienced cold weather!

- Hakurei Turnips (New!):  We haven't had these tasty, crisp-sweet, Japanese turnips. They are not your mother's turnips. They are wonderful raw on a salad or with a dip; or roasted with potatoes.  And don't forget you can eat the turnip greens!  Sautee with a sweet onion or add a little bacon for a classic southern dish.

- Radicchio (New!): Pretty little red & white heads. So delicious roasted and added to roasted vegetables or tear and toss with pasta. Limited quantity.

- Rainbow Lacinato (New!): We have a limited quantity of this new variety of kale.

- Arugula:  your favorite spicy, green!  Great added to salads, sprinkled on pizza as it comes out of the oven or as a bed to beets and goat cheese.

- Chioggia [Kee-o-ja] Beets:  Sweet, Italian, milder tasting than red beets, with a delightfully colorful bulls-eye pattern of pink and white when sliced. 

- Golden Beets:  Golden beets are similar to other beets, sweet, but are golden in color and milder in that earthy beet flavor. 

- Red Beets What more can I say, except you all can't get enough. Try on a bed of arugula with goat cheese and roasted walnuts and raspberry vinaigrette.

- Cabbage, green (New!):  medium to large cabbages that are sweet!  If you've never had cabbages after a frost/freeze you are in for a treat!

- Cabbage, red (New!):  small to medium size cabbages that have richer flavor than the green cabbages. They are deelish!

- Orange Carrots (More this week!):  fresh, super tasty, sweet orange carrots!  Cold weather makes them sweeter!

- Rainbow Carrots (More this week!):  Fresh, crunchy aromatic, purple, yellow and red carrot bunches. Wonderful raw with a dip or grated on a salad; roasted; or in your favorite soup. 

- Lorz Italian Garlic:  Heirloom variety brought to WA state from Italy. Particularly good softneck garlic flavor.  On sale!! Last of season.

- Kale, Curly & Lacinato:  Hail to the Kale!  We have both traditional curly kale and Italian Lacinato kale (a.k.a, Tuscan or Dino). Wonderful sauteed, in soups or eat raw as a salad or add to a smoothie for a nutritious boost!

- Lettuce, Romaine: fresh and crisp! Wonderful as salad or lightly grilled.

- Green Bell Peppers:  Fresh, crisp and great for stuffing with one of our meat vendors ground beef or sausage!

- Carola and Blue (and a few Mountain Rose) Potatoes:  Carola is like a yukon gold (but tastier), perfect for making mashed potatoes, and All Blue is wonderful for roasting with your Thanksgiving turkey.

- Sweet Potatoes, Orleans: Traditional, orange tasty sweet potatoes!

- Sweet Potatoes, Murasaki:  Purple outside and creamy white inside, Japanese sweet potatoes have a lovely vanilla/hazelnut flavor and even though they don't get as sweet as the orange ones, that just means they are even more versatile and can be used in both savory and sweet dishes. BTW, Murasaki means "purple" in Japanese.

- Salad Mix: We have lots of salad mix for tomorrow!  It's a mix of different varieties of lettuce leaves.

We take cash, debit and credit cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, local hard cider, local beer and baked goods. 

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

Photos of the Week: 

Fresh Sweet Carrots

Orleans Sweet Potatoes

Sweet Hakurei Turnips

Just-harvested, sweet cabbage!

Fresh Salad Mix!

 

Thank you, 

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 11/15/2019 5:04pm by David Paulk.

Hello Farm Friends,

We have plenty of tasty, cold weather sweetened veggies, plus still some sweet bell, oranos and green peppers for you! Get your sweet potatoes now for Thanksgiving. They keep quite nicely for months in a cool dark pantry and continue to sweeten in storage. For the complete list of what we'll have tomorrow, see below. Pick up your fresh veggies for the weekend and the week ahead. Fresh is best for flavor, nutrition and supporting your local, certified organic farmer!   

[Last market is 23 November...the Saturday before Thanksgiving week.]

   Friendly reminder to please bring bags!  

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

- Cabbage, green (New!):  medium to large cabbages that are sweet!  If you've never had cabbages after a frost/freeze you are in for a treat!

- Cabbage, red (New!):  small to medium size cabbages that have richer flavor than the green cabbages. They are deelish!

- Arugula (Back!):  your favorite spicy, green!  Great added to salads, sprinkled on pizza as it comes out of the oven or as a bed to beets and goat cheese.

- Chioggia [Kee-o-ja] Beets:  Sweet, Italian, milder tasting than red beets, with a delightfully colorful bulls-eye pattern of pink and white when sliced. 

- Golden Beets:  Golden beets are similar to other beets, sweet, but are golden in color and milder in that earthy beet flavor. 

- Red Beets What more can I say, except you all can't get enough. Try on a bed of arugula with goat cheese and roasted walnuts and raspberry vinaigrette.

- Orange Carrots (More this week!):  fresh, super tasty, sweet orange carrots!  Cold weather makes them sweeter!

- Rainbow Carrots (More this week!):  Fresh, crunchy aromatic, purple, yellow and red carrot bunches. Wonderful raw with a dip or grated on a salad; roasted; or in your favorite soup. 

- Lorz Italian Garlic:  Heirloom variety brought to WA state from Italy. Particularly good softneck garlic flavor.  On sale!! Last of season.

- Kale, Curly & Lacinato:  Hail to the Kale!  We have both traditional curly kale and Italian Lacinato kale (a.k.a, Tuscan or Dino). Wonderful sauteed, in soups or eat raw as a salad or add to a smoothie for a nutritious boost!

- Lettuce, Romaine: fresh and crisp! Wonderful as salad or lightly grilled.

- Sweet Bell Peppers, Red and Orange:  Great raw, sauteed and just the right size for stuffing.

- Green Bell Peppers:  Fresh, crisp and great for stuffing with one of our meat vendors ground beef or sausage!

- Sweet Oranos Peppers: We have lots more this week of your favorite orange sweet peppers! Remember, they freeze really well and are wonderful to add to dishes in the winter!  On sale! 

- Red, White and Blue Potatoes:  Three varieties to choose from or try our red, white and blue sampler!  Red Mountain Rose, creamy white Carola and All Blue potatoes! 

- Sweet Potatoes, Orleans: Traditional, orange tasty sweet potatoes!

- Sweet Potatoes, Murasaki:  Purple outside and creamy white inside, Japanese sweet potatoes have a lovely vanilla/hazelnut flavor and even though they don't get as sweet as the orange ones, that just means they are even more versatile and can be used in both savory and sweet dishes. BTW, Murasaki means "purple" in Japanese.

- Salad Mix: We have lots of salad mix for tomorrow!  It's a mix of different varieties of lettuce leaves.

We take cash, debit and credit cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, local hard cider, local beer and baked goods. 

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

Photos of the Week: 

Orleans Sweet Potatoes

Just-harvested, sweet cabbage!

Fresh Salad Mix!

Fresh Arugula

 

Thank you, 

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 11/8/2019 5:12pm by David Paulk.

Hello Farm Friends,

We have rainbow-colored and traditional orange carrots, green beans, salad mix, head lettuce, radishes, beets, sweet potatoes, potatoes, and lots more greens. For the complete list of what we'll have tomorrow, see below. Pick up your fresh veggies for the weekend and the week ahead. Fresh is best for flavor, nutrition and supporting your local, certified organic farmer!   

[Last market is 23 November...the Saturday before Thanksgiving week.]

   Friendly reminder to please bring bags!  

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

- Radishes, Lollipop & French Breakfast varieties:  Multi-colored bunches of Lollipop and 1/2 red and white French Breakfast radishes. Both tasty, fresh and crisp.  

- Beets, Chioggia [Kee-o-ja]:  Sweet, Italian, milder tasting than red beets, with a delightfully colorful bulls-eye pattern of pink and white when sliced. 

- Golden Beets:  Golden beets are similar to other beets, sweet, but are golden in color and milder in that earthy beet flavor. 

- Beets, Red:  What more can I say, except you all can't get enough. Try on a bed of arugula with goat cheese and roasted walnuts and raspberry vinaigrette.

- Orange Carrots (More this week!):  fresh, super tasty orange carrots, without the greens and in bags and in bunches - you pick!

- Rainbow & Orange Carrots (More this week!):  Fresh, crunchy aromatic, purple, yellow and red carrot bunches. Wonderful raw with a dip or grated on a salad; roasted; or in your favorite soup. [We also have yummy orange carrots too!]

- Green Beans (A lot more this week!):  We have fresh, tender-crisp, tasty green beans! Perfectly paired with potatoes!

 - Rainbow Chard:  Chard is delicious simply sauteed, leaves and stocks, with sweet onions or garlic!  After sauteing, drizzle with a little vinegar or toss in some raisins and pine nuts for a healthy, flavorful Mediterranean twist.

- Lorz Italian Garlic:  Heirloom variety brought to WA state from Italy. Particularly good softneck garlic flavor.  On sale!! Last of season.

- Romanian Red Garlic:  Hardneck garlic brought to British Columbia from Romania. Excellent garlic flavor.  Especially high in garlic health characteristics.  On sale!! Last of season.

- Kale, Curly & Lacinato:  Hail to the Kale!  We have both traditional curly kale and Italian Lacinato kale (a.k.a, Tuscan or Dino). Wonderful sauteed, in soups or eat raw as a salad or add to a smoothie for a nutritious boost!

- Lettuce, Bibb:  We have some beautiful petite heads of bibb. Perfect for a personal salad or used for lettuce wraps!

- Lettuce, Romaine: fresh and crisp! Wonderful as salad or lightly grilled.

- Lettuce, Green Leaf:  frilly heads of green leaf, make delicious salads!

- Sweet Bell Peppers, Red and Orange:  Great raw, sauteed and just the right size for stuffing.

- Sweet Oranos Peppers: We have lots more this week of your favorite orange sweet peppers! Remember, they freeze really well and are wonderful to add to dishes in the winter!  On sale! 

- Red, White and Blue Potatoes:  Three varieties to choose from or try our red, white and blue sampler!  Red Mountain Rose, creamy white Carola and All Blue potatoes for your patriotic dishes! 

- Fingerling Potatoes: We have Austrian Crescent fingerling potatoes that are great for roasting whole and serve tossed hot with a little olive oil, vinegar and fresh garlic!  Instant simple side dish.

- Sweet Potatoes, Orleans: Traditional, orange tasty sweet potatoes!

- Sweet Potatoes, Murasaki:  Purple outside and creamy white inside, Japanese sweet potatoes have a lovely vanilla/hazelnut flavor and even though they don't get as sweet as the orange ones, that just means they are even more versatile and can be used in both savory and sweet dishes. BTW, Murasaki means "purple" in Japanese.

- Salad Mix: We have lots of salad mix for tomorrow!  It's a mix of different varieties of lettuce leaves.

We take cash, debit and credit cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, local hard cider, local beer and baked goods. 

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

Photos of the Week:

Fresh Green Beans!

French Breakfast Radishes

Rainbow Chard

 

 

Sweet Potatoes

Bunches of Fresh Rainbow Carrots!

 

Fresh Salad Mix!

 

Thank you, 

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 11/1/2019 1:42pm by David Paulk.

Hello Farm Friends,

We are taking this 11/2 market off and will be back on 11/9 with your favorite fresh, certified organic veggies, including Lettuce, Sweet Potatoes, Beets, Kale, Chard, Potatoes, Ginger, Turmeric and more!  We appreciate your support and look forward to seeing you all at the 11/9 market! Last market is 11/23.

 Thank you!

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Week 26: Sassafras Creek Farm Online Store Hours 6 PM - 10 PM ThursdayOctober 22nd, 2020

Greetings Farm Friends! Welcome to Week 26 of our “Virtual Farmers Market!”   Below is the link to our online store where you can buy our certified organic fruits and v

Week 25: Sassafras Creek Farm Online Store Hours 6 PM - 10 PM ThursdayOctober 15th, 2020

Greetings Farm Friends! Welcome to Week 25 of our “Virtual Farmers Market!”   Below is the link to our online store where you can buy our certified organic fruits and v

New recipe: Kale Salad with Quick-Pickled Watermelon RadishOctober 14th, 2020

INGREDIENTS 1/2 cup white wine vinegar 1/4 cup sugar Kosher salt 1 (6-ounce) watermelon radish (can substitute regular radishes) 1 (8-ounce) bunch kale 2 tablespoons extra virgin o

 

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