5996 Augustine Herman Highway, Cecilton, MD 21913

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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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Summer CSA ’17 Week 7

This week’s share: Butter lettuce, red russian kale, cabbage, komatsuna, deer tongue lettuce, escarole, cherry belle radishes, garlic scapes!

What may seem like an overwhelming amount of greens is so fleeting! In a month or so we will be settling in for the rainbow veggies of summer, with only heat tolerant lettuce for our salad bowls. Enjoy these spring beauties while you can! Try your komatsuna or escarole on the grill this weekend, along with your garlic scapes! These are some precious veggies you will never find in the grocery store…

Summer ’17 CSA Week 5

 

Summer CSA Week 5 (Clockwise from top left):
Butter Lettuce
Red Leaf Lettuce
Curly Kale
Hon Tsai Tai
Sugar Snap Peas
French Breakfast OR Cherry Belle Radish
Escarole
Joi Choi
Mmm some new faces in your box this week!
While busy, this is such a magical time of year produce-wise. It is as if the Earth knows bathing suit season is upon us, and we should be nourishing our bodies with lots of leafy greens and bright radishes in preparation! (Please disregard this quip if you are just here to get down on some veggies, and could care less about how you look in a bathing suit). Hon tsai tai (pictured here) is an asian green in the mustard family that sends up tender little shoots, leaves, and flowers, for your culinary pleasure! The whole plant is edible (flowers included) try it chopped raw in your salad mix, lightly wilted in your favorite soup, or stir fried to perfection. Whenever I have edible flowers, I set them aside and use them as a garnish, they are delicious and much more attractive raw! Our sugar snap peas are so fun to eat and so satisfying! They make a great vehicle for dips and spreads (especially hummus) at snacktime, or a nice crunchy note for your stir fry or salad. We hope you have as much fun getting into your box as we did packing it. If your enthusiasm is bubbling over, be sure to write a review on our Facebook page! www.facebook.com/priapigardens/ Thank you so much to those of you that have already left us beautiful reviews!!!! We love that you love what we love to do! Have a great week, everybody!
Vic, Mary, Bethany, & the team at Priapi Gardens

Yummy Recipes for Greens!

Week 3 of our summer CSA share! Clockwise from top left: escarole, joi choi, radishes, sage, lettuce, mustard greens, swiss chard, strawberries, curly kale

Our CSA member Denise from Centerville has shared some of her favorite recipes for using up her CSA box full of beautiful (if copious) spring greens. Read on for some yummy inspiration, notes from Denise are italicized. My favorite thing about her style (and a good trait of a CSA chef) is not being afraid to substitute what a recipe calls for with what is fresh and in season! Cheers to eating Out of the Box!

 

Pasta with Greens and Ricotta from Moosewood Restaurant Cooks at Home, 1994)

1 bunch watercress (about 1 cup chopped), tough stems removed [I used 1 cup of mustard greens]

1 bunch Swiss chard, tough stalks removed (about 4 cups chopped) [I used 4 cups of a mix of spinach and kale]

2 garlic cloves, minced or pressed [I used one green garlic, white & green leaves]

1 Tablespoon olive oil

dash of salt & pepper

1/4 teaspoon nutmeg

3/4 cup ricotta cheese

1 lb pasta (fettuccine, penne, macaronic, fusilly, shells, etc)

grated Parmesan cheese or crumbled ricotta salata

chopped fresh tomato

toasted walnuts or pine nuts

Bring a large covered pot of water to a rapid boil.

While the water heats, rinse the watercress and chard well, shake off any excess water, and chop coarsely.  Saute the garlic in the oil for a minute, until soft and golden, taking care not to scorch it.  Add the damp greens and saute, stirring often, until they are wilted but still bright green.  Sprinkle with the salt, pepper, and nutmeg, and remove from the heat.  In a blender, puree the cooked greens with the ricotta until smooth and evenly colored.  Add more salt & pepper to taste.

When the water boils, stir in the pasta, cover and return to a boil.  Then uncover the pot and cook the pasta until al dente.  Drain the pasta and immediately toss it with the sauce in a warmed serving bowl.  Top with Parmesan or crumbled ricotta salata, tomatoes and/or toasted nuts.

Spinach Ricotta Pie from Moosewood Cookbook, by Mollie Katzen, 1992)

Crust for one pie shell

Filling:

1 Tbsp butter/margarine

1 cup minced onion

1 lb. Spinach, stemmed and finely chopped (really, any mix of greens is great! And this uses up a lot of the CSA bags-o-greens)

½ tsp salt

freshly ground pepper to taste

1 tsp dried basil (or 1 Tbsp fresh)

1 lb. Ricotta cheese

2 or 3 beaten eggs

3 Tbs flour

½ cup (packed) grated sharp cheese of your choice

a dash of nutmeg (optional)

optional topping:

1 cup sour cream (lowfat is OK), lightly beaten

paprika

(Assemble the crust recipe of your preference, I like the Barefoot Contessa Ina Garten’s crust recipe.)

Preheat oven to 375F.  Melt the butter or margarine in a medium-sized skillet, add the onion, and saute for 5 minutes over medium heat.  Add spinach, salt, pepper & basil and cook, stirring, over medium-high heat until the spinach is wilted.  Remove from heat.

Combine all filling ingredients in a large bowl and mix well.  Spread into the unbaked pie shell.  For an extra rich pie, top with sour cream spread to the edges of the crust.  Dust generously with paprika.

Bake 40 – 45 minutes, or until firm to the touch at the center.  Serve hot, warm or at room temperature.