Located in Leonardtown, Southern Maryland Google Map 301.247.1002
Banner
banner

Blog

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.

Posted 11/6/2015 5:45pm by David Paulk.

Hello Dear Farm Friends,

We hope you'll take a few minutes out of your busy schedules to swing by the market to shop for veggies, meat, baked goods and eggs for the week! Yes, it is predicted to be a little rainy, so dress appropriately. We will protect you from the elements under our bountiful tent full of fresh, vibrant, intoxicating vegetables. See what's new below! We hope you all are well and would love to see you tomorrow! 

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:    

- Asian Green (NEW!): 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.

- Fresh Turmeric Root (NEW!): Touted as being one of the healthiest foods you can eat.  Turmeric has a peppery, warm and slightly bitter flavor, and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives the condiment mustard its bright yellow color. It can be used to add yellow/orange color and mild flavor to a broad range of dishes including smoothies, soups, rice dishes, omelettes, and more. Add a little bit of peeled and grated fresh turmeric root to make any dish a little healthier. (limited quantity)

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

- 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 and eat as a salad, or saute or add to soups.  It tastes like really delicious, mild head of cabbage. So good.

- 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. Stock up now!

- 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, Green leaf, and Red leaf. (small quantity this market...more next market)

- 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, or simply sauteed as a side-dish.

- 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:  O'Henry, Murasaki and Beauregard:  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!

Fresh Spinach!


Fresh Turmeric Root!


Rainbow Lacinato Kale

Fresh Arugula!

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

Posted 10/30/2015 4:47pm by David Paulk.

Hello Dear Farm Friends,

It will be another sunny, crisp fall day tomorrow! Just lovely weather to get out and mingle with other like-minded fresh, local food lovers. Fall is truly a bountiful time, with such a broad range of fresh tasty greens, satisfying, hearty roots such as sweet and irish potatoes, beets and turnips, as well as, remaining summer crops and new surprises (see below!).  We hope you'll take just a few minutes out of your busy schedules to swing by the market to shop for veggies, meat, baked goods and eggs for the week!

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:   

- Loose-head Chinese Cabbage (New!): 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 and eat as a salad, or saute or add to soups.  It tastes like really delicious, mild head of cabbage. So good.

- Mixed Mustard Bunches (New!):  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, or simply sauteed as a side-dish.

- Cippolini Onions (New!): These are sweet Italian, storage onions that are particularly known for being really good carmelized or simply sauteed in any dish that you would use onions. If carmelized, they are wonderful added to any savory dish for added sweet flavor. To carmelize, thinly slice the cippolini onions, and add olive oil to a heavy bottom pan, like an iron skillet, and saute, on low to medium until very, very limp.

- Sunchokes (a.k.a., Jerusalem Artichokes) (back!):  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!

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

- 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. 

- 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. Stock up now!

- 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, Green leaf, and Red leaf.

- 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:  These are 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, and 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:  O'Henry, Murasaki and Beauregard:  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: 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!

- Turnips, Hakurei: These are not your mother's turnips. They are a very white, crisp and sweet japanese variety without that turnipy taste. They are really great raw in salads, like a mild radish, or cut in slices as low-carb crisps perfect for dipping. They are also wonderful simply sauteed, thrown in soups or roasted. Don't forget the greens!...you know, turnip greens.  Just chop them up a bit and after sauteing the turnips, lightly saute the greens for a simple, quick, healthy, and tasty side dish. See the recipe on our Web site (www.sassafrascreekfarm.com).

 

Photos of the Week!

Freshly harvested sweet and crunchy carrots

 

Fresh, crisp green leaf

 

Chinese Loose-head Cabbage

 

Lollipop Radishes!

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS), Inc.

Posted 10/23/2015 6:38pm by David Paulk.

Hello Dear Farm Friends,

Another amazing, crisp, sunny fall day tomorrow! We know you all have many sporting events, such as practicing shucking for next year's oyster shucking festival, but please take a moment to swing by the market for freshly-harvested, organic produce that will take you, beautifully, through the rest of your week. Of course, don't forget the market also offers locally-raised beef, poultry, pork, goat, lamb and eggs! You can talk directly to the farmer who raised the animals! There are also fall mums to be had that will brighten your porch or your yard (if you plant them). So make us part of your day - we've harvested these fresh vegetables just for you!

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

Remember that we now accept debit and 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:   

- Kale: We have fresh Curly and Rainbow Lacinato (New!): Curly Kale 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!

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

- 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.

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

- 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. Stock up now!

- Ginger:  Yes, freshly harvested, baby pink, aromatic, spicy and so good for you ginger. Of course, delicious in any asian stir fry, but also great in teas, other drinks, and cookies. Did you know you can keep ginger indefinitely by freezing it? Just put in the freezer in a freezer bag, when you need it, pull it out frozen, grate it frozen and put the remainder back in the freezer. Use up until gone. Super easy!  

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

- 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:  These are delicious 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) and German Butterball 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 roasted.

- Radishes, French Breakfast:  Beautiful to see and delicious to taste! 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. According to CooksInfo.com, the name likely comes from the Victorians having used them at breakfast; with the word "French" tacked onto the front to designate the origin. Confusingly, the combination seems to imply that the French ate them for breakfast, which is not the case.  They prefer them as a mid-morning snack...Mon Dieu! They are very common in French and other European markets, but are referred to in Europe simply as "breakfast radishes."

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

- Sweet Potatoes:  O'Henry, Murasaki and Beauregard:  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: We have 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!

- Turnips, Hakurei: These are not your mother's turnips. They are a very white, crisp and sweet japanese variety without that turnipy taste. They are really great raw in salads, like a mild radish, or cut in slices as low-carb crisps perfect for dipping. They are also wonderful simply sauteed, thrown in soups or roasted. Don't forget the greens!...you know, turnip greens.  Just chop them up a bit and after sauteing the turnips, lightly saute the greens for a simple, quick, healthy, and tasty side dish. See the recipe on our Web site (www.sassafrascreekfarm.com).

 

Photos of the Week!

Freshly harvested sweet and crunchy carrots

 French Breakfast Radishes!


We still have more fresh, baby pink Ginger!

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Posted 10/16/2015 4:07pm by David Paulk.

Hello Dear Farm Friends,

It was such a beautiful fall day today! Tomorrow should be even sunnier and just a little cooler. It's the perfect time of year to enjoy soups and stews with potatoes, carrots, greens, and more. If you need ideas, check out our Web site (www.sassafrascreekfarm.com/recipe) for plenty of recipes including all of our veggies listed below. Not sure what to do with collards? Try stuffed collard rolls, similar to cabbage rolls. Also, plenty of kale, ginger, carrot and roasted veggie recipes. See photos at the bottom of this email of some of the produce we'll have  this week.

For your convenience, we accept debit and credit cards and we now have shopping baskets at our stand! No more balancing cabbage, carrots and greens in your hands. Remember, we are open through 21 November (that's 6 more markets including this one, which means 6 more weeks until Thanksgiving!)

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

- Radishes, Lollipop (New!):  You may remember the colorful mix of pink, red and white varieties from spring. Beautiful to see and taste! 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. 

- Turnips, Hakurei (New!): These are not your mother's turnips. They are a very white, crisp and sweet japanese variety without that turnipy taste. They are really great raw in salads, like a mild radish, or cut in slices as low-carb crisps perfect for dipping. They are also wonderful simply sauteed, thrown in soups or roasted. And don't forget the greens!...you know, turnip greens.  Just chop them up a bit and after sauteing the turnips, lightly saute the greens for a simple, quick, healthy, and tasty side dish. See the recipe on our Web site (link below).

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

- 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.

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

- 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! 

- Collard Greens:  The new super healthful and really tasty green. Just remove the stems and braise in a little water or chicken stock. Of course, you can never go wrong adding a slice or two of bacon for added flavor. Really good cooked with potatoes, AND wonderful to use as a wrap in lieu of cabbage in a cabbage roll. See recipe on our Web site. Yum!

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

- Ginger:  Yes, freshly harvested, baby pink, aromatic, spicy and so good for you ginger. Of course, delicious in any asian stir fry, but also great in teas, other drinks, and cookies. Did you know you can keep ginger indefinitely by freezing it? Just put in the freezer in a freezer bag, when you need it, pull it out frozen, grate it frozen and put the remainder back in the freezer. Use up until gone. Super easy!  

- Kale: We have fresh Curly and Lacinato (Tuscan) kale! Need we say more?

- Lettuce:  Lots of Romaine, Green leaf, Red leaf and Summer Crisp (a.k.a., Batavia).

- 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:  These are delicious 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!

- Padron Peppers (not hot): The tasty, easy spanish Tapa! As they do in Spain, just saute the peppers whole in olive oil until blistered, sprinkle with sea salt, and serve on a plate with an ice cold beer. Makes a wonderful appetizer. 

- Potatoes:  Mt. Rose (Red) and German Butterball 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 roasted.

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

- Summer Squash: Zucchini & Yellow; delicious, slightly sweet, nutty and savory! 

- Sweet Potatoes:  O'Henry, Murasaki and Beauregard:  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: We have 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!

 

Photos of the Week!

Freshly harvested sweet and crunchy carrots

 Lollipop Radishes!

Crisp, Sweet Hakurei Turnips

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Posted 10/9/2015 6:24pm by David Paulk.

Hello Dear Farm Friends,

We're back, we've really missed you and we've got the goods!  

So, Joaquin wasn't the storm we expected, though the weekend was messy, windy and wet nevertheless. We're thankful that it wasn't worse. We're looking forward to the crisp, fall-like weather tomorrow, and no rain.

For this weekend, we've got quite a few new items we're sure you'll like and A LOT of you favorites.  

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

- Spinach (New!): Fresh, tasty spinach that is ready to eat fresh, steam or saute, or juice. 

- Sweet Potatoes:  O'Henry (New!), Murasaki (New!) and Beauregard:  Yes, it's that time of year again for those heavenly 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.

- Collards (New!):  The new super healthful and really tasty green. Just remove the stems and braise in a little water or chicken stock. Of course, you can never go wrong adding a slice or two of bacon for added flavor. Really good cooked with potatoes. Yum!

- Cabbage (New!):  Personal-sized fresh, crunchy sweet cabbages. 

- Radishes, French Breakfast (New!):  Finally, radishes are back! We've had to wait since spring for these crunch, slightly spicy gems to return. 

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

- 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.

- 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. Stock up now!

- Ginger:  Yes, freshly harvested, baby pink, aromatic, spicy and so good for you ginger. Of course, delicious in any asian stir fry, but also great in teas, other drinks, and cookies. Did you know you can keep ginger indefinitely by freezing it? Just put in the freezer, grate it frozen and put the remainder back in the freezer. Super easy!  

- Kale: We have fresh Curly Kale and Lacinato (Tuscan) kale! Need we say more?

- Lettuce:  Lots of Romaine, Bibb, Green leaf, and Red leaf.

- 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:  These are delicious orange peppers that we use in just about everything. They are very good raw in salads, or sauteed or grilled. Very versatile AND they freeze really well for sweet peppers in the winter. Just freeze them whole. Super easy.

- Padron Peppers (not hot): The tasty, easy spanish Tapa! As they do in Spain, just saute the peppers whole in olive oil until blistered, sprinkle with sea salt, and serve on a plate with an ice cold beer. Makes a wonderful appetizer. 

- Potatoes:  Mt. Rose (Red) and German Butterball 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 roasted.

- Summer Squash: Zucchini & Yellow; delicious, slightly sweet, nutty and savory! 

 - Tomatoes: We have 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!

 

Photos of the Week!

 French Breakfast Radishes


 Freshly harvested ginger with roots and greens still on.

 

 Fresh, spicy Arugula

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Posted 10/1/2015 3:07pm by David Paulk.

Hello Dear Farm Friends,

We and the other farmers and bakers will not be at this Saturday's (3 Oct) market due to expected high winds and heavy rain. Be safe and see you next week.

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Posted 9/25/2015 3:36pm by David Paulk.

To our Wonderful Farm Friends!

Okay, we know that it will be rainy tomorrow, but that doesn't change the fact that we will still be there with lots of very fresh, certified organic produce just for you to enjoy. We will shelter you under our canopy and keep you dry while you shop! Everyone will be showing off their fall rain wear, fashionable or not,..in my case, not. It's going to be rainy for several days, so you might as well hit the market Saturday and hole up in your comfy homes the rest of the time making delicious meals with your fresh veggies!  Here's what we'll have:

- Sweet Potatoes, Beauregard (New!):  Yes, it's that time of year again for those heavenly potatoes; the tasty, reddish-colored sweet potatoes. We'll have more varieties at future markets this fall.

- Jerusalem Artichokes (New!): Also known as "sunchokes", they taste like artichokes, but with the consistency of a potato. So delicious roasted in the oven with a little olive oil and salt, as well as known for making delicious soups, like Palestine soup. Now's your chance to try them! Recipes on our Web site (link below).

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

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

- 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.  

- 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: Fresh cured garlic is ready. There's nothing better than locally grown, full-flavored garlic.

- Ginger:  Yes, finally, it's that time of year for freshly harvested, baby pink, aromatic, spicy and so good for you ginger. Of course, delicious in any asian stir fry, but also great in teas, other drinks, and cookies. Did you know you can keep ginger indefinitely by freezing it? Just put in the freezer, grate it frozen and put the remainder back in the freezer. Super easy!  

- Kale: We have fresh Curly Kale and Lacinato (Tuscan) kale! Need we say more?

- Lettuce:  Lots of Romaine, Bibb, Green leaf, Summer Crisp AND Red leaf (new!)

- 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.

-  Oranos Sweet Peppers:  These are delicious orange peppers that we use in just about everything. They are very good raw in salads, or sauteed or grilled. Very versatile AND they freeze really well for sweet peppers in the winter. Just freeze them whole. Super easy.

- Jimmy Nardello (sweet peppers):  Jimmy Nardello brought seeds of these sweet Italian frying peppers from his homeland, and now we get to enjoy them!  Don't let the long red peppers fool you, they are very sweet and not hot at all, especially when you saute them over a low flame and caramelize them...yummm. They are wonderful on sandwiches, pizza and sauteed with any vegetables. 

- Padron Peppers (not hot): The tasty, easy spanish Tapa! As they do in Spain, just saute the peppers whole in olive oil until blistered, sprinkle with sea salt, and serve on a plate with an ice cold beer. Makes a wonderful appetizer. We have more this week than last week!

- Jalapeno Peppers (spicy):  Perfect for grilled jalapeno poppers and in fresh salsa!

- Potatoes:  Mt. Rose (Red), German Butterball, and Blue 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. Great roasted.

- Summer Squash: Zucchini & Yellow; delicious, slightly sweet, nutty and savory! 

 - Tomatoes: We have tasty red slicing tomatoes and some unripe, green tomatoes at the request of customers who wanted to make fried-green tomatoes. 

- Cherry Tomatoes: We have your favorite red sweet treats. The most addicting healthy snack. Just put a bowl of them on the kitchen counter and watch them disappear! (limited quantity)

 

Photos of the week:

That intoxicating, spicy green...Arugula!

 

 

From top...Golden, Red and Chioggia Sweet Beets! 

Fresh Lettuce!

Fresh Aromatic Ginger!

 

Fresh, Super Healthy and Tasty for You, Curly Kale!

 

  

 

Your Farmers, 
David and Jennifer Paulk

Sassafras Creek Farm

Leonardtown, MD

Certified Organic by QCS, Inc.

Canning Tomatoes for Sale from the Farm! 20-lbs for $20!August 16th, 2017

Hello Farm Friends, It's tomato canning season!  We're offering on-farm sales this week, Wednesday - Friday, of 20-lb boxes of certified organic tomatoes for just $20! What a deal!  To get y

Farm in the News!August 13th, 2017

Aug 2017 - Farmers Market Week in Maryland Dec 2016 - Maryland Farm and Harvest TV  June 2016 - Maryland Tobacco: How Local Farmers are Helping Maryland Recover from Generations of Tobacco&

BAE Farmer's Market is OPEN - Saturday, 9 am - 1 pm (UNTIL 18 NOV.)August 11th, 2017

Hello Farm Friends! Did you know that Governor Larry Hogan has declared this week as Farmers Market Week in Maryland to coincide with National Farmers Market Week?  Our farm stand is feature

 

Product Availability
Blog archives

Have a Question?

Contact Us Online or Call 301-247-1002

 

Visit us on: FacebookTwitter