*exception, NO PASSION VINES
Summer Plant Sale!
You read that right — our Summer Plant Sale just keeps getting better.
All nursery inventory is now 50% off. 
Hurry in today for the best selection of trees, shrubs, annuals, and perennials!
Business Hours: 
Monday-Friday, 8-5:30, Saturday 8-5, Sunday 10-3

Summer CSA Week 12

Swiss Chard, Golden Beets, Summer Crisp Lettuce, Kohlrabi, Sage, Curly Parsley, Green Onions, , Savoy Cabbage, Collards, and Scallions

Use first (will keep about a week): Summer Crisp Lettuce, Sage & Curly Parsley
Store a little longer (about 2 weeks): everything else!

While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying. Follow this link for a tutorial on  


Happy Week 12 of the Summer CSA!
Baked Garden Tomatoes with Cheese
Yield: 6 Servings


2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
 1 medium onion, chopped
1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
1 cup (packed) freshly grated Parmesan cheese
1 cup (packed) freshly grated Romano cheese
Two more ways to go: Add chopped fresh basil leaves and/or small cubes of mozzarella cheese. Or use yellow and green tomatoes with the red ones to add summer color.
Preheat oven to 350°F. Oil 11×7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes. 

Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.


This recipe is a little teaser, we will have tomatoes in two weeks.
One of Summer’s greatest treats, TOMATOES! 

Like us on FacebookView on Instagram

Here’s what we’re harvesting this week for our farmstand and farmers’ markets —


USDA Organic:
Cabbage – Napa
Dandelion Greens
Herbs – Basil
Herbs – Chives/Garlic Chives
Herbs – Parsley (curly & Italian)
Herbs – Sage
Herbs – Thyme
Kale – Curly
Kale – Dinosaur
Kale – Red Russian
Kale – Southern Cross
Lettuce – Summer Crisp
Onions – green
Organic Mushrooms* (Mother Earth, Landenberg, PA)-
Portabella|Shiitake|Crimini|White Button
Spinach – New Zealand Summer
Swiss Chard
Pesticide Free:
      Hummingbird Farms Hydroponic Tomatoes* (Ridgely, MD)
*not available in Annapolis and Lewes
 Shine On,
Vic, Mary, Bethany, & The Priapi Gardeners


CSA Summer 2019 Week 11

Clockwise, from upper left: Curly kale, New Zealand spinach, spring onions, green summer crisp lettuce (large share only), Swiss chard, cherry tomatoes, red leaf lettuce, cabbage, golden beets, fresh basil (large share pictured).

Use first (will keep about a week): basil, cherry tomatoes
Store a little longer (about 2 weeks): everything else!

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

Happy Week 11 of the Summer CSA!

This week marks the halfway point of the 2019 Summer CSA season. Things are heating up! We never refrigerate tomatoes or basil, so if you pick your share up at the farm, look for a note on the checklist clipboard about where you can find them.

If you pick your share up anywhere else, we will tuck your tomatoes & basil into your box just before delivery.

If this is your first time using New Zealand spinach, it is a heat tolerant plant which (unlike regular spinach) thrives in the summer! As you may have guessed, it is native to New Zealand and loaded with Vitamin C. We tend to prefer it cooked, as the texture is slightly different than regular spinach. It also works beautifully in smoothies. Yum!

Enjoy the food! We hope you all have a healthy and happy 4th!

Wondering what to make? Here are some ideas:
Chocolate Beet Cake ! This is SO GOOD. You can thank us later.
Swiss Chard Pancakes
Cabbage Lasagna

CSA Summer 2019 Week 10

Clockwise, from upper left: Carrots, red romaine, radicchio, purple scallions, green onions, beets, kohl rabi, butter lettuce, Italian parsley (large share pictured).

Use first (will keep about a week): butter lettuce
Store a little longer (about 2 weeks): everything else!

Happy Week 10 of the Summer CSA!

Summer is here!

Long sunny days, firefly studded nights, gardens brimming with rainbow veggies…there is a lot to love about this time of year! With summer heat settling in, the spring lettuces are just about through. Same for carrots, snap peas, collards, and kale. These spring beauties just can’t take the heat. You’ll probably notice a slight change in their texture & flavor compared to a few weeks ago, as a result of the heat. Coming along are cabbages, sweet peppers, garlic, summer crisp lettuces, eggplant, tomatoes, ground cherries, basil, and our Most Beautiful Crop of Onions Ever, to name a few.

We’ve rounded up some recipes that you could make with this share. Our personal favorite is the Roasted Beet Salad which was surely inspired by this exact point in the growing season, just about all of the produce you need for it is in your share this week. Momma Priapi makes this salad over a couple of days, roasting the beets & mixing up the dressing one day, and storing them in the fridge until she puts the salad together the next. It is a fabulous approach! We’ve also included some recipes that are perfect for when its really just too hot to cook. We hope you have a lot of fun with this food. Thank you for your support, you are awesome!

Beet & Radicchio Salad With Goat Cheese
Onion Strings
A Noble Chef’s Salad
Lemon Parsley Salad Dressing
Chicken Salad Lettuce Wraps
Quick Pickled Kohl Rabi