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Posted 6/10/2016 5:12pm by David Paulk.

Greetings Farm Friends!

 It's going to be a hot one on Saturday, so get your crisp, cool lettuce and salad mix, and other wonderful summer veggies while they last!  I guess summer has finally decided to arrive. We look forward to seeing you, your family and friends tomorrow!

Please check out below what we'll have at market!

- Salad Mix (back!):  Yes, our popular, ready-to-eat, sweet, crunchy salad mix is back!

- Summer Squash (New):  The season is finally here and we have 3 sweet varieties for you to try, including a yellow, zucchini and zephyr.

- Yellow Onions (New):  Great staples for any kitchen.  Tasty onions for grilling, sauteeing, burgers and onion rings!

- Golden Beets (New):  If you've never tried golden beets, now's your chance.  They are sweet like other beets, but have their own unique, delicious flavor.  Try golden or any beets grilled with over a bed of arugula, with goat cheese and walnuts....amazing!

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Basil Plants: Essential, fragrant basil. Plant now and it will be ready in time for tomato season.

- Beets, Chioggia & Red: We have sweet beets that are just beautiful and tasty. Try wrapped in foil and roasted on the grill...yum!

- Spring Carrots: It's time for fresh,spring crunchy bunches of carrots with the bugs bunny greens that kids and adults both like.

- Chard, Rainbow:  Beautiful, colorful, tasty and very healthy leaves! So good simply sauteed in a little olive oil and garlic. Try chopping up the crunchy, tasty stems and add them too.

- Cucumbers:  The first crop of two sweet types of fresh crisp cukes to choose from for your salads, a traditional and an asian variety (similar to English cukes), both sweet, small seeds and tasty. Limited quantities.

Garlic scapes:  Are the curly, green shoots that the garlic plant sends up in the Spring. They've got a mild, grassy, green garlic flavor. They don't have to be cooked, but if you do, you should cook them lightly in a quick stir-fry, for example. They also make the best pesto! We have the recipe on our Web site and we'll have copies to hand out at the market. Sold in bunches.

- Green Beans:  It's the first flush of tasty green beans (limited quantity).

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable! 

- Kale, Lacinato:  Also known as "Dino" or "Tuscan" kale. Very tasty Kale alternative to the traditional curly kale. It makes great kale chips, among many delicious uses

- Lettuce:  Fresh red leaf, crunchy romaine and summer crisp lettuce. Enjoy a cool, crisp salad now that it's heating up.

- Sweet Red Onions :  Freshly harvested, slightly sweet, rosy red onions. Staples of any kitchen. Try grilling (low to medium flame)!

-  Hakurei Turnips (Topped): White, sweet and crunchy Japanese variety of turnips. Wonderful raw in salads or simply sauteed or steamed.

Don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

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

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

 

Photos of the Week 

 f

Fresh, spring carrots

Golden Beets

Zephyr Squash

 Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 6/3/2016 6:02pm by David Paulk.

Greetings Farm Friends!

June is when we transition from spring crops to summer crops. This year has been like others that when the heat comes on, it comes on quick! That makes it challenging as farmers, but equally rewarding to have early summer crops at market. We don't necessarily try to be the first, just somewhere near the front. And we've been busy...harvesting onions and soon will be garlic. Cukes are coming on and not far behind...tomatoes.

So, bring your friends and family to the market to plan your delicious, fresh meals together.  AND it isn't supposed to be raining during the market tomorrow...thank goodness!

Please check out below what we'll have at market!

- Beets (New): We have red and chioggia, sweet beets that are just beautiful and tasty. Try wrapped in foil and roasted on the grill...yum!

- Green Beans (New):  It's the first flush of tasty green beans (limited quantity).

- Spring Carrots (New): - It's time for fresh,spring crunchy bunches of carrots with the bugs bunny greens that kids and adults both like.

- Cucumbers (New!):  The first crop of two sweet types of fresh crisp cukes to choose from for your salads, a traditional "burpless" and an asian variety (similar to English cukes), both sweet, small seeds and tasty. Limited quantities.

- Sweet Red & White Onions (New!):  Freshly harvested, slightly sweet, rosy red onions, and sweet like a Vidalia white onions. Staples of any kitchen. Try grilling (low to medium flame)!

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Basil Plants: Essential, fragrant basil. Plant now and it will be ready in time for tomato season.

- Chard, Rainbow:  Beautiful, colorful, tasty and very healthy leaves! So good simply sauteed in a little olive oil and garlic. Try chopping up the crunchy, tasty stems and add them too.

Garlic scapes:  Are the curly, green shoots that the garlic plant sends up in the Spring. They've got a mild, grassy, green garlic flavor. They don't have to be cooked, but if you do, you should cook them lightly in a quick stir-fry, for example. They also make the best pesto! We have the recipe on our Web site and we'll have copies to hand out at the market. Sold in bunches.

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable! 

- Kale, Lacinato:  Also known as "Dino" or "Tuscan" kale. Very tasty Kale alternative to the traditional curly kale. It makes great kale chips, among many delicious uses

- Lettuce:  Fresh tender bibb, green and red leaf, and crunchy romaine. 

- Tomato Plants:  We have a few red slicing and cherry tomato varieties left.

-  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.

 

Don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

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

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

 

Photos of the Week 

Just-harvested Red Ace Beet

Green Beans 

 

 

Garlic Scapes 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 5/27/2016 4:45pm by David Paulk.

Greetings Farm Friends,

It will be a warm, sunny day at market tomorrow. Woo Hoo! Finally! Those weeks of cold and rain have put us (and other farmers) a little bit behind on some crops, since tilling fields to prep your planting beds is bad for your soil when it is wet. But now that we've had warm and sunny weather this week, the heat is drying things out, and kicking the plants and us into high gear to try and make up for lost time. But we have plenty of veggies just the same, so come on out to the farmer's market to get your fresh, organic produce for the week!

At our stand look for:  

- Sweet Onions, Super Star (New):  These are white, sweet onions that are great sauteed, carmelized and wonderful raw!

- Tomato Plants (Back!):  We'll have a variety of cherry and slicing tomato plants.

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Chard, Rainbow:  Beautiful, colorful, tasty and very healthy leaves! So good simply sauteed in a little olive oil and garlic. Try chopping up the crunchy, tasty stems and add them too.

Garlic scapes:  Are the curly, green shoots that the garlic plant sends up in the Spring. They've got a mild, grassy, green garlic flavor. They don't have to be cooked, but if you do, you should cook them lightly in a quick stir-fry, for example. They also make the best pesto. We have the recipe on our Web site and we'll have copies to hand out at the market. Sold in bunches.

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable! 

- Kale, Lacinato:  Also known as "Dino" or "Tuscan" kale. Very tasty Kale alternative to the traditional curly kale. It makes great kale chips, among many delicious uses

- Kale, Dazzling BlueTry this new tasty and pretty variety of kale with blue, green leaves similar to lacinato kale, but with a bright pink rib. Prepare just as you would any other kale.

- Lettuce:  Fresh tender bibb, butterhead, and crunchy green & red romaine. Yes, that's right, Red Romaine...it's got that great romaine flavor and crunch, but has green leaves that are wine-colored at the tips. Makes for a pretty and tasty salad.

- Radishes, Red: there's nothing like fresh, crisp and a little bit spicy spring radishes.

-  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.

Don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, and eggs. Oh yes, the market also now has a kettle corn vendor.

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

 

Photos of the Week

 

 Garlic Scape

Hakurei Turnips

Lacinato Kale

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 5/13/2016 4:16pm by David Paulk.

Greetings Farm Friends,

Finally!!...SUN!!!  It will be a beautiful, SUNNY day tomorrow during the market. Temps in the upper 60's. What a great way to get some desperately-needed rays than to meet your friends and family and buy fresh, local organic produce from your farmer. 

At our stand look for:  

- Strawberries!!  Early, sweet variety of strawberries.

- Lettuce (New):  Red Romaine...yes, that's right, it's got that great romaine flavor and crunch, but has green leaves that are wine-colored at the tips. Makes for a pretty and tasty salad.

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Chard, Rainbow:  Beautiful, colorful, tasty and very healthy leaves! So good simply sauteed in a little olive oil and garlic. Try chopping up the crunchy, tasty stems and add them too.

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Kale, Lacinato:  Also known as "Dino" or "Tuscan" kale. Very tasty Kale alternative to the traditional curly kale. It makes great kale chips, among many delicious uses

- Kale, Dazzling BlueTry this new tasty and pretty variety of kale with blue, green leaves similar to lacinato kale, but with a bright pink rib. Prepare just as you would any other kale.

- Lettuce:  Fresh, crisp red leaf, butterhead, bibb, and romaine.

- Radishes, Lollipop & French Breakfast:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other.

- 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:  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

Don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, and eggs. Oh yes, the market also now has a kettle corn vendor.

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

 

Photos of the Week

 

 

Butterhead

 Arugula

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 5/6/2016 6:34pm by David Paulk.

Greetings Farm Fans,

Spring is here and we have some really nice produce for you this Mother's Day weekend. Yes, that includes strawberries! Like all of our produce, they are certified organic.  We don't have an unlimited supply so you know the drill...early bird gets the worm. It's been a tough spring for strawberries with way too much rain, but the good news is that we shouldn't have rain tomorrow, finally.

At our stand look for:  

Strawberries (New):  early, sweet variety of strawberries.

- Butterhead Lettuce (New): Tender heads with superior flavoer and texture, blanched hearts and red-tinged leaves. (see photo at bottom of email)

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Chard, Rainbow:  Beautiful, colorful, tasty and very healthy leaves! So good simply sauteed in a little olive oil and garlic. Try chopping up the crunchy, tasty stems and add them too.

- Beet Micro-Greens:  Tasty, tender, micro-beat greens. Wonderful added to your salad mix for some added color and nutrients. 

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Kale, Lacinato:  Also known as "Dino" or "Tuscan" kale. Very tasty Kale alternative to the traditional curly kale. It makes great kale chips, among many delicious uses

- Kale, Dazzling BlueTry this new tasty and pretty variety of kale with blue, green leaves similar to lacinato kale, but with a bright pink rib. Prepare just as you would any other kale.

- Lettuce:  Fresh, crisp red leaf, butterhead, and romaine.

- Radishes, Lollipop & French Breakfast:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other.

- 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:  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- 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.

Don't worry about having cash at our stand, since we take 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). 

 

Photos of the Week

 

Romaine

Butterhead

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 4/29/2016 7:01pm by David Paulk.

Greetings Farm Fans,

Spring is here and we have some really nice produce for your taste buds.

Speaking of spring, this is the perfect time of year for growing delicious cool season vegetables, especially lettuce. It's a short window in the Southern Maryland spring when the temperatures are just right for lettuce.  Once we get into mid-May, the cool season crops are on the way out until October. So swing by the BAE Farmers' Market and enjoy the season of cool spring crops (e.g., Lettuce, Spring Mix, Spinach, Turnips, Radishes and Kale).

At our stand look for:  

- Spinach (New!):  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- Lacinato Kale (New!):  Also known as "Dino" or "Tuscan" kale. Very tasty Kale alternative to the traditional curly kale. It makes great kale chips, among many delicious uses

- Dazzling Blue Kale (New!): Try this new tasty and pretty variety of kale with blue, green leaves similar to lacinato kale, but with a bright pink rib. Prepare just as you would any other kale. 

- Beet Micro-Greens (New!):  Tasty, tender, micro-beat greens. Wonderful added to your salad mix for some added color and nutrients.

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

Arugula:  We have plenty of baby, spring arugula with the spicy flavor you crave.

- Lettuce:  Fresh, crisp large bibb.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other.

- 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.

- Sorrel:  Is the surprisingly tart, citrusy dark leafy green that is great in salads, soups, and sauces. 

- 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.

 

Like last year, don't worry about having cash at our stand, since we take 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:  Spring-time Kales

  

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 4/22/2016 6:25pm by David Paulk.

Greetings Farm Fans,

Tomorrow will be the season opening of the world famous BAE Farmers' Market!  We're excited to be back and can't wait to see all of your smiling faces again. Should be comfortable, cool spring weather tomorrow. Perfect for picking out fresh, certified organic veggies for you and your family to enjoy!  

At our stand look for:  

- Arugula:  We have plenty of baby, spring arugula with the spicy heat you crave.

- Chard, Rainbow:  colorful, glossy leaves and wonderful, unique taste. It happens to be just as nutritious as as Kale and just as easy to prepare. Try it today!

- Kale, Curly:  It can be sauteed, steamed, juiced, added to soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Lettuce:  Fresh, crisp bibb and romaine head lettuce.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other.

- 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.

- Sorrel:  Is the surprisingly tart, citrusy dark leafy green that is great in salads, soups, and sauces. 

- 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.

- 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.

- Tomato Plants:  Several varieties of good-sized tasty tomato plants for your backyard garden. 

Like last year, don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

It will be a great first market - we'll have 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.

 

Lollipop Radishes 

 

 Salad Mix

  Arugula

  

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 4/17/2016 9:25pm by David Paulk.

Hello Dear Farm Friends,

Can you believe it's that time of year already - farmer's market time?!  Winter has come and gone and spring has come on fast and warm! 

We're planning to have:

- Arugula

- Chard

- Kale

- Salad mix

- Head lettuce

- Radishes

- Scallions

- Tomato plants for your backyard garden.  

 As usual, we'll send an email on Friday afternoon letting you know exactly what we'll have at the market.  Like last year, don't worry about having cash at our stand, since we take credit, debit and SNAP cards.

It will be a great first market - we'll have 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.

 

   

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

 

Posted 11/20/2015 5:24pm by David Paulk.

Hello Dear Farm Friends,

Well, we have come a long way since 2010. Thank you all so much for your support!  We look forward to seeing you tomorrow as the season comes to a close. We wish you and your families a wonderful, safe Thanksgiving and holiday season. See you in April when the market starts up again!

 

BAE Farmer's Market 2010

 

BAE Farmer's Market 2015

 

Try out easy recipes using all our veggies at: www.sassafrascreekfarm.com/recipe.

 For this weekend, check out what's new and plenty of "old" favorites:

- Brussel Sprouts (New!): Limited quantity. Perfect roasted with your Thanksgiving dinner!

- Celery (New!):  Yes, we have fresh, aromatic, crispy celery. Perfect for your Thanksgiving stuffing and turkey soups for the rest of the week! If you've never tried fresh out of the ground celery, there IS a difference from store bought.

- Arugula:  We have fresh, baby arugula this week, and it's all for you!

- Asian Green: Yukina Savoy looks similar to tatsoi, with dark green, shiny, spoon-shaped leaves, but we believe it has superior flavor - slightly sweet and nutty.  Tender enough to eat raw as you would spinach in a salad, but also very tasty simply sauteed or added to soups.

- Beets, Chioggia, Red & Golden: We have lots of sweet Italian Chioggia beets that are pink with a bulls-eye pattern inside. Very pretty and tasty on the plate or salad. Plus your traditional sweet red beets, and the distinctive, sought-after golden beets. We have both topped and with their tasty greens.

- Cabbage:  Personal-sized fresh, crunchy sweet cabbages. 

- Loose-head Chinese Cabbage: Some of you may remember this from spring. It is, well, one of my favorites...it's shaped like a frilly, light green, tall head of romaine, and has crunchy, celery-like stalks, which is what makes it so versatile. You can eat chopped up, raw with salad dressing, or saute and add to soups.  It tastes like really delicious, mild cabbage. 

- Carrots: It's time for those bunches of fresh sweet, crunchy treats, with the bugs bunny greens, that kids and adults both like. A must-have roasted with your turkey or in turkey soups later in the week.

- Chard, Rainbow:  colorful, glossy leaves and wonderful, unique taste. It happens to be just as nutritious as as Kale and just as easy to prepare. Try it today! 

- Garlic: There's nothing better than locally-grown, full-flavored garlic. 

- Jerusalem Artichokes (a.k.a, Sunchokes):  they look like knobby potatoes, but taste like artichokes. Really good, peeled, sliced/diced, roasted in the oven at 350 degrees until fork tender, and sprinkled with sea salt...like artichoky potatoes. They get a little brown and crispy...yum!

- Kale, Curly and Lacinato (a.ka., Tuscan): Kale...saute, steam, juice, in soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Lettuce:  Cool season is the time for crisp lettuce!  We have fresh Romaine, Red Leaf and Green leaf. Perfect for your Thanksgiving salad.

- Super Star Onions: White, Sweet onions. Similar to a vidalia. Wonderful raw on salads or burgers and really good caramelized and added to your pizza. Of course, perfect roasted with your turkey, added to stuffing, and great in turkey soup later in the week. Really makes a difference in flavor.

- Yellow Onions:  delicious, all-purpose long-storing yellow onions. A staple in any home cook's kitchen, and perfect for Thanksgiving.

- Potatoes:  Mt. Rose (Red) potatoes. If you've never tasted freshly harvested potatoes, you are missing out!  Just a quick boil until fork tender and toss with butter, or olive oil and minced garlic. Wonderful simply boiled, roasted, or mashed.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other. Tasty color for your Thanksgiving salad.

- Spinach: Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- Sweet Potatoes, Beauregard and O'Henry:  Yes, it's that time of year again for those heavenly sweet potatoes and we have three varieties to try...the tasty, reddish sweet potatoes; purple, Japanese Murasaki's; and creamy white O'Henry's. All three are wonderful and have their own characteristics to enjoy. Well, you can't have Thanksgiving without sweet potatoes!

 - Tomatoes: Yes, we still have some tasty, red slicing tomatoes. They are all a new variety that we've tried this year that are not only incredibly, naturally shiny, but have super thin skins and practically melt in your mouth with delicious, intense tomato flavor. Amazing for fresh eating, but also easy to blend in your cuisinart for fresh tomato juice, Bloody Mary or cook down into sauce! 

Remember that we now accept debit/credit cards, and have convenient new shopping baskets to use at our Sassafras Creek Farm stand!

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

Posted 11/13/2015 4:07pm by David Paulk.

Hello Dear Farm Friends,

Can you believe there are only two more markets left?!  Well it may be near the end, but it is most certainly not the end. We have more produce and variety than ever. That is the bounty of fall, and it is all here for you tomorrow, including a couple surprises. Bring a friend and enjoy a beautiful, crisp Autumn day at the farmers' market. Then make some delicious comfort food using our fresh produce, and maybe some meat or eggs you purchased from our other vendors. There's nothing like home cooked meals on a chilly fall night.   

Try out easy recipes using all our veggies at: www.sassafrascreekfarm.com/recipe.

Remember that we now accept debit/credit cards, and have convenient new shopping baskets to use at our Sassafras Creek Farm stand!

For this weekend, check out what's new and plenty of "old" favorites:    

- Arugula:  We have fresh, baby arugula this week, and it's all for you!

- Asian Green: Yukina Savoy looks similar to tatsoi, with dark green, shiny, spoon-shaped leaves, but we believe it has superior flavor - slightly sweet and nutty.  Tender enough to eat raw as you would spinach in a salad, but also very tasty simply sauteed or added to soups.

- Beets, Chioggia, Red & Golden: We have lots of sweet Italian Chioggia beets that are pink with a bulls-eye pattern inside. Very pretty and tasty on the plate or salad. Plus your traditional sweet red beets, and the distinctive, sought-after golden beets. We have both topped and with their tasty greens.

- Cabbage:  Personal-sized fresh, crunchy sweet cabbages. 

- Loose-head Chinese Cabbage: Some of you may remember this from spring. It is, well, one of my favorites...it's shaped like a frilly, light green, tall head of romaine, and has crunchy, celery-like stalks, which is what makes it so versatile. You can eat chopped up, raw with salad dressing, or saute and add to soups.  It tastes like really delicious, mild cabbage. 

- Carrots: It's time for those bunches of fresh sweet, crunchy treats, with the bugs bunny greens, that kids and adults both like. 

- Chard, Rainbow:  colorful, glossy leaves and wonderful, unique taste. It happens to be just as nutritious as as Kale and just as easy to prepare. Try it today! 

- Garlic: There's nothing better than locally-grown, full-flavored garlic. 

- Jerusalem Artichokes (a.k.a, Sunchokes):  they look like knobby potatoes, but taste like artichokes. Really good, peeled, sliced/diced, roasted in the oven at 350 degrees until fork tender, and sprinkled with sea salt...like artichoky potatoes. They get a little brown and crispy...yum!

- Kale, Curly, Lacinato & Rainbow Lacinato: Curly Kale and Lacinato (a.k.a., Tuscan), you all know, but "Rainbow Lacinato" what in tarnation is that? Well, it is an extremely cold hardy cross between Redbor Kale and Lacinato (Tuscan) Kale. It has attributes of both varieties with beautiful leaves of green-blue, purple and red and a delicious flavor. It can be prepared as you would any kale...saute, steam, juice, in soups, baked as chips, and raw in kale salads. What a versatile and incredibly healthy vegetable!

- Lettuce:  Cool season is the time for crisp lettuce!  We have plenty of fresh Romaine smf Green leaf. 

- Mixed Mustard Bunches:  An attractive, tasty bouquet of green, mild, Asian Mizuna and dark red Scarlet Frills mustard. One is mild and one has more of a kick!  Something for everyone in the family. Both are great mixed in salads to add flavor and color, as well as great added to soups, simply sauteed as a side-dish, or added to sandwiches (instead of the condiment mustard).

- Super Star Onions: White, Sweet onions. Similar to a vidalia. Wonderful raw on salads or burgers and really good caramelized and added to your pizza. Really makes a difference in flavor.

- Yellow Onions:  delicious, all-purpose long-storing yellow onions. A staple in any home cook's kitchen.

-  Oranos Sweet Peppers:  We still have these delicious, SWEET orange peppers that we use in just about everything. They are very good raw in salads, or sauteed or grilled. Very versatile AND remember that they freeze really well for sweet peppers in the winter. Just freeze them whole. It's that easy!

- Potatoes:  Mt. Rose (Red) potatoes. If you've never tasted freshly harvested potatoes, you are missing out!  Just a quick boil until fork tender and toss with butter, or olive oil and minced garlic. Wonderful simply boiled, roasted, or mashed.

- Radishes, Lollipop:  Beautiful and tasty mix of pink, red and white radish varieties. Try with a little butter and salt, which is how German and Eastern Europeans enjoy them. It may sound like an unusual combination, but they really compliment each other. 

- Spinach: Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. 

- Sweet Potatoes, Beauregard and O'Henry:  Yes, it's that time of year again for those heavenly sweet potatoes and we have three varieties to try...the tasty, reddish sweet potatoes; purple, Japanese Murasaki's; and creamy white O'Henry's. All three are wonderful and have their own characteristics to enjoy.

 - Tomatoes: Yes, we still have some tasty, red slicing tomatoes (limited quantity). They are all a new variety that we've tried this year that are not only incredibly, naturally shiny, but have super thin skins and practically melt in your mouth with delicious, intense tomato flavor. Amazing for fresh eating, but also easy to blend in your cuisinart for fresh tomato juice, Bloody Mary or cook down into sauce!

 

Photos of the Week!

Welcome to our fall stand at the BAE farmers market!

Spinach Anyone?

 

Fresh Crispy Carrots!

Yum...fresh, personal-sized cabbages!

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

BAE Farmer's Market is OPEN - Saturday, 9 am - 1 pm (UNTIL 18 NOV.)June 23rd, 2017

Hello Farm Friends! Three weather apps predict that the rain  is going to miss the market! Even BETTER NEWS is that we will have carrots again!  Plus, we'll have sweet corn, garlic, new

New recipe: Summer Farmstand Tomato SoupJune 23rd, 2017

  10 medium or 4 very large ripe tomatoes (about 4 pounds), cored 1/4 cup olive oil 2 shallots, coarsely chopped 2 cloves garlic, chopped 1 tablespoon kosher salt 1/8 teaspoon sugar 1/4 to 1/2 c

New recipe: CapreseJune 23rd, 2017

4 medium tomatoes   Olive oil  Fresh basil leaves  Mozzarella (buffalo, if you can get it) Sea Salt, pepper Slice tomatoes and mozzarella. Alternate tomatoes and mozzarella on

 

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