5996 Augustine Herman Highway, Cecilton, MD 21913

March-November Monday-Friday 8AM - 5:30PM Sat. 8AM - 5PM • Sun. 10AM - 3PM
December-February Monday-Saturday 8AM – 5PM • Closed Sunday

USDA Organics

Plants

We have a full range of plant material for all of your gardening needs. Check out our beautiful plants!

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USDA Organics

USDA Organics

Year round on-site farm market. Seasonal certified organic produce.

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Local Foods

Local Foods

Our on-site market has local foods that are either natural or organic.

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Spring CSA 2018 Week 2

Clockwise, from upper left corner: romaine lettuce, spinach, hakurei turnips, white sweet potatoes, claytonia, dandelion greens, carrots, collard greens (large share pictured).

Use first (will keep about a week in the fridge): claytonia, turnip tops
Store a little longer (about 2 weeks): romaine lettuce, spinach, dandelion greens, collard greens
Store very well (a month or more): carrots, turnips, sweet potatoes

While your produce is super fresh, it has not been washed! Please take care to wash your vegetables well before enjoying.

We welcome Week 2 of the Spring CSA, and hope you all enjoyed your first share. This week’s box contains some of the many varieties of beautiful greens you can expect to see in your spring share in the coming weeks. We are sure most of you have plenty of uses for our succulent spinach, crunchy carrots, and remarkable romaine, so lets talk about claytonia!

Claytonia is a tender little green that is native to many parts of the west coast of the U.S., notably California. During the California Gold Rush miners would forage claytonia for their diets to prevent scurvy while digging for gold off the grid, hence its nickname of ‘Miner’s Lettuce’. While we are (thankfully!) much less concerned about scurvy these days, claytonia is a wonderful source of Vitamin C in a tasty package that is also easy on the eyes! Some ways to enjoy it are raw in a salad, it blends beautifully in smoothies, or added to dishes after cooking as a garnish. Its flavor and texture are similar to that of baby spinach from the grocery store. Your claytonia was a bit wet when we harvested it, so be sure to use it sooner rather than later, or open it up in the fridge so some of the excess moisture can evaporate. Whatever you do, please enjoy this exotic treat!

The collard greens in your share were grown in our greenhouse, so they are much more tender than what you may find at the grocery store. They are great in soups, sauteed, or in smoothies! The dandelion greens in your share were also grown in our greenhouse, they are an Italian variety that is cultivated for culinary enjoyment! A bitter green, dandelion is great for detoxifying the liver and alkalizing the body. Try them in a salad: chiffonade greens, make vinaigrette (50% EVOO, 50% lime juice, honey and a bit of salt to taste), dress greens and let sit for 15-20 mins before serving. Garnish with slivered almonds and citrus segments and — voila! A yummily balanced salad! Alternately, many of our customers like to use dandelion greens in smoothies or juices, or sauteed with some red pepper flakes for a kick!

Spring CSA 2018 Week 1

Clockwise, from upper left corner: red leaf lettuce, butter lettuce, carrots, joi choi, garlic, kohl rabi, black radishes, white sweet potatoes (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce
Store a little longer (about 2 weeks): butter lettuce, joi choi (bok choy), sweet potatoes
Store very well (a month or more): carrots, garlic, radish, kohl rabi

While your produce is super fresh, it has not been washed! Please take care to wash your vegetables well before enjoying.

Happy Spring CSA! We know we are a bit ahead of the actual season, but spring really does come early here at the garden center.

In your box this week you will find a nice array of kitchen companions. Garlic and sweet potatoes will be happiest stored around 55º, everyone else should be sealed in the refrigerator. This particular variety of sweet potato is a white-fleshed eastern shore heirloom called Hayman, so do not be alarmed when it looks and tastes different from what you are accustomed to! Juxtaposed with you sweet white potatoes, we have the spicy black spanish radish. Though it’s skin is a bit rough, it is not necessary to peel this radish before enjoying. It is spicier than your average radish, so if you are looking for a way to temper its flavor, try roasting it! Radishes roast beautifully on their own, or these would be great roasted with some of your carrots, garlic, or sweet potato!

To peel or not to peel? That is always a hot topic around here. You will be much better off enjoying your kohl rabi if you peel the bulb, however, we recommend skipping peeling your carrots. When carrots are dug and sit around for a long time, they dry out and form a ‘skin’. Every bit of a freshly dug carrot (like those in your share) is tender, juicy, crunchy, and sweet. Even those sweet potatoes have tender skin. Geez, are we making anyone else hungry?

Baby spring greens loving milder temperatures in our high tunnel!


If this is your first CSA experience, congratulations! There are so many ‘weird’ vegetables in this box!!! You will have an outrageous obscure vegetable recipe arsenal in no time. We grow things that are different because a) they are delicious b) they are beautiful c) all vegetables are worth growing! Kohl rabi has our nomination as the poster child of scary, weird, CSA vegetables. And guess what? It is one of the most versatile veggies out there! Translated, kohl rabi means ‘cabbage root’ and is sort of like if a cabbage and a potato had a baby together. Once peeled, your kohl rabi is sweet and crunchy; great raw in salads, or with hummus and a cheese plate. It pickles beautifully, can be steamed and mashed like potatoes, makes a great addition to soups, can be grated for coleslaw or fritters; the possibilities are practically endless! Google ‘kohl rabi recipes’ and our dear friend, The Internet, will hit you back with about 491,000 ideas. So get in the kitchen and start having some fun! And good on you for supporting your local farmer, and honoring weird vegetables in the process!

Winter CSA 2017 Week 10

Clockwise, from upper left corner: romaine lettuce, mustard greens, hakurei turnips, cherry belle radishes, carrots, onions* purple top turnips. (Large share pictured, *naturally grown by The Mad Radish CSA)
Use first (will keep about a week in the fridge): turnip tops!
Store a little longer (about 2 weeks): romaine, mustard greens,radishes
Store very well (a month or more):carrots, onions, turnips (both kinds)

While your produce is super fresh, it has not been washed! Please take care to wash your vegetables well before enjoying.

The tenth, and final week of our Winter CSA has arrived! We hope you have enjoyed your share. If you did not sign up for the sold out Spring CSA, we hope you will join up for the Summer! Eating locally grown food is one of life’s greatest pleasures (in our potentially biased opinion)! Make our passion yours.