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


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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CSA 2018 Summer Week 2

Clockwise, from upper left corner: Mustard greens, red leaf lettuce, swiss chard, spinach (from Flying Plow Farms in Rising Sun), joi choi, asparagus (ours is just starting to come on, this is certified organic from Lands End Farm in Chestertown), butter lettuce, garlic chives (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce, butter lettuce
Store a little longer (about 2 weeks): mustard greens, swiss chard, joi choi, spinach (though be sure to let it dry a bit, its wet!), chives, asparagus (if you can wait that long!)

While your produce is super fresh, it has not been washed! Please take care to always wash your vegetables well before enjoying.
CSA member volunteers, Pat and David, enjoy being buried in farm work!

Happy May, happy Wednesday, and happy Week 2 of Priapi Gardens’ Summer CSA!

We are going to keep it brief this week, the garden is calling! We would like to remind you that half of the fun in cooking Swiss is using those beautiful stems! Chop them up, and saute with onion or garlic, before adding leaves. They will go a long way in adding color and crunch, and veggie volume to your dishes. For some inspiration, try Epicurious’ Chard & Cheddar Omelet recipe.

We hope you enjoy eating “out of the box” this week!

Summer CSA 2018 Week 1

Clockwise, from upper left corner: Red russian kale, butter lettuce, mixed mushrooms (from Mother Earth in Landenberg, PA), red leaf lettuce, rainbow swiss chard, spinach (from Flying Plow Farms, Rising Sun, MD), joi choi, curly kale (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce, red russian kale
Store a little longer (about 2 weeks): butter lettuce, joi choi, chard, spinach, mushrooms, curly kale

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

Hey Summer CSA members! Happy Week 1! We are settling in for the long haul — 22 weeks of beautiful USDA Organic produce for you!

You will get to enjoy one of the most beautiful (and delicious) transitions of the year as we make our way from springs crops into summer. What will start out as a heck of a lot of leafy greens will give way to your favorite summer crops before you know it. Big boxes of leafy greens certainly don’t hurt in helping us get ready for bathing suit season!

This week in terms of “eating like a farmer” you will find red russian kale whose roots spent the winter in the garden, and have now sent up tender spring growth. Our favorite part of this seasonal delicacy to eat is the buds! Looking a bit like broccoli at the tips of the plant, be sure to enjoy them raw (like we do when we snack in the field) or include them in your cooking. See them in their habitat in the photo below. You will find the leaves tender and sweet, too.Red Russian kale reaching for the sun after a long winter’s nap in the garden!

The mushrooms and spinach in your share were purchased from some of our fellow certified organic growers. We hope you enjoy them!

Here are some recipe ideas to get you started:
Avocaco Butter Lettuce Salad
Sauteed Joi Choi with Mushrooms
47 Kale Recipes That Go Beyond Salad

Spring CSA 2018 Week 10

Clockwise, from upper left corner: Rainbow chard, red leaf lettuce, french breakfast radish, butter lettuce, sweet potatoes, joi choi, arugula, cilantro, brussels sprout crowns (large share pictured). Use first (will keep about a week in the fridge): arugula
Store a little longer (about 2 weeks): lettuces, cilantro, sprout crowns, radishes, joi choi
Store very well (a month or more): sweet potatoes

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

We have reached the 10th, and final, week of our Spring CSA. Local eating is a return to our roots as an agrarian nation, and we hope you enjoyed experiencing the myriad ways real food feeds — body, mind, and soul. We also hope you continue to seek out real food!

As CSA members, you are given opportunities to ‘eat like a farmer’. The sprout crowns in your box this week are an example of the many forms these opportunities take shape. Though no longer producing sprouts, the plants are busy going to seed in the garden, where they have been since we planted them late last summer. In trying to make and disperse seeds, the plants send up new shoots of growth covered in tender and, you’ve guessed it, delicious leaves and buds! Somewhere in the realm of broccoli, cabbage, and collard greens (all relatives of the brussels sprout) these beautiful greens will saute, steam, or bake into chips wonderfully. You may even notice some baby sprouts at their bases, the very last of the season! The whole plant is edible. Enjoy and have fun with this seasonal delicacy that is a pleasure often reserved only for growers, we are happy to share it with you.

With the rollercoaster temperatures we’ve experienced this past month, some of our plants are getting a bit stressed. The arugula in your box is no exception, you will notice it stretched out on thicker stems with blossoms. The stems can sometimes be tough, but otherwise are perfectly edible. We will leave it up to you if you’d prefer to strip them from their stalks. We do feel strongly that you should eat those blossoms! They taste just like arugula and are real easy on the eyes, to boot. Enjoy your share, and for those of you who are not joining us for the Summer CSA (now sold out) we hope to see you at the farm or any of our farmers’ markets this summer. Enjoy the veggies!

Crispy Roasted Sweet Potatoes with Cilantro and Lime
The Kitchn Spotlight: Arugula Blossoms
Grilled Joi Choi
Swiss Chard Frittata