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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Winter CSA 2017 Week 3

Clockwise, from upper left corner: Red Russian kale, Brussels sprouts, butter lettuce, collard greens, carrots, tatsoi, rutabaga, garlic (large share pictured, holiday decor not included).

Use first (will keep about a week in the fridge): butter lettuce
Store a little longer (about 2 weeks): collard greens, kale, tatsoi
Store very well (a month or more):Brussels sprouts, rutabaga, garlic, carrots

Happy holidays, CSA friends! Speaking of holidays, we will be closed Monday, 12/25, and Monday, 1/1/18, in the name of rest + festivity! The holidays will not effect our normal CSA schedule; so if you pick up your box in Chestertown, Elkton, or Newark, expect to do the same on both Wednesdays (12/27 & 12/3), as usual.

We are also approaching the Winter Solstice this coming Thursday! The first day of winter and shortest amount of the daylight in the year, from then on our days will be growing longer…an inspiring thought, so enjoy the darkness while it lasts!

We hope you enjoy this share. Here are some fun holiday recipe ideas:
Yottam Ottolenghi’s Caramelized Garlic Tart
Cream of Rutabaga Soup
Garlic Brown Butter Roasted Carrots & Brussels Sprouts
https://www.thewholesomedish.com/hoisin-shrimp-lettuce-wraps/
Tatsoi Smoothie

Winter CSA 2017 Week 2

Clockwise, from upper left corner: Joi choi, purple kale, red leaf lettuce, collard greens, daikon radish, sweet potatoes, broccoli, dragon radish (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce
Store a little longer (about 2 weeks): joi choi, broccoli, collard greens, kale
Store very well (a month or more): sweet potatoes, radishes

Winter rainbow box! Pinks, purples, reds, greens, orange, golden — the gang is all here!

Our broccoli crop this year is so precious — we planted about 2 weeks too late, so please enjoy this crown jewel of your box! Raw or lightly cooked is the way to go. You’ll notice we’ve included quite a few leaves with that crown, please include them in your cooking, they are delicious and, naturally, nutritious.

Have a great week and enjoy your veggies!

Winter CSA 2017 Week 1

Clockwise, from upper left corner: Curly kale, buttercrunch lettuce, red leaf lettuce, purple top turnips, joi choi, cilantro, brussels sprouts, rutabaga, black radish (large share pictured).

Use first (will keep about a week in the fridge): red leaf lettuce

Store a little longer (about 2 weeks): buttercrunch lettuce, cilantro, joi choi, curly kale.

Store very well (a month or more): brussels sprouts, black radish, rutabaga, turnips.

Welcome to the winter season of our CSA! Prepare to be delighted for the next 10 weeks by tender, luscious greens, and remarkable root veggies!

So what the heck is the difference between a rutabaga (left) and a turnip (right), anyway? They are both members of the Brassica family; excellent roasted, in soups, stews, mashed, you name it! Rutabagas are slightly sweeter than turnips, and are more golden than white. We never wax our root veggies (common practice for grocery produce), so you will find there is no need to peel your turnip before cooking it. We generally do peel our rutabagas, as they have a slightly thicker skin, though you can bet we will be running a test in our home kitchen tonight to investigate further…stay tuned! However you prepare your root veggies this week, we hope you have fun doing it!

Here are some box-based recipes to inspire your cooking this week:
Rutabaga Fondue
Cilantro Salad Dressing
Rodale’s Roasted Black Radishes
Kale and Brussels Sprout Salad

Party on (and eat more vegetables!),
Vic, Mary, Bethany, & the Team at Priapi Gardens