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Posted 5/18/2018 6:14pm by David Paulk.

Hello Farm Friends,

YES! We WILL be at market tomorrow! We will have plenty of fresh arugula, crisp carrots, kale, salad mix, spinach and more!  It would so lift our soggy, muddy, damp (you get the idea) spirits to see your lovely faces at the market.  You are the reason we grow and we very much appreciate your support.  So, come on down to the market to buy your local, certified organic veggies for the week and be seen in your fancy raincoats, galoshes and umbrellas. As the Irish would say, it will be a grand soft day with a bit of spitting tomorrow. 

What we'll have at market tomorrow (photos below):

- Strawberries (very limited supply)!

- Arugula (Back!):  The spicy green you crave!  Try as a bed to grilled salmon or sprinkled on pizza as soon as it comes out of the oven. Yum!

- Certified Organic Transplants for Sale:  Basil and varieties of tomatoes.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Radishes:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  We have lots of salad mix! Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oak leafs. 

- Scallions: Mild green onions, perfect raw in salads or sprinkled on top of your stir fry, but don't cook too much. These are young, green, and delicate; add them towards the end of cooking your dish.

- Spinach:  We have lots of spinach! Freshly harvested, tasty, perfect-sized spinach that is ready to eat as a salad, steamed, sauteed, or juiced. 

- Sweet Potatoes, Covington:  We have your favorite orange sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so-good-for-you side dish for lunch/dinner or serve with eggs at breakfast!

We take cash, credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, and baked goods. 

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9am - 1pm). We've missed you and hope that you are all doing well.

Photos of the Week:

Fresh Carrots

Spring Salad Mix

Sweet Potatoes

Fresh Spinach

 

 

 

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 5/11/2018 4:17pm by David Paulk.

Hello Farm Friends,

Since the weather is really starting to heat up, we have certified organic basil and tomato transplants for your home garden!  As always, we have our very fresh, nutritious, bursting-with-flavor veggies, grown on our farm just for you, right here in St. Mary's County!  So, please take just a few minutes out of your day to swing by the market, stock up for the week and support your local farms at the same time.  It will be in the 70's - 80's tomorrow. We look forward to seeing you!  

What we'll have at market tomorrow (photos below):

- Certified Organic Transplants for Sale (New!):  Basil and five varieties of tomatoes.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Radishes, Red & Lollipop:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  We have lots of salad mix! Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oak leafs. 

- Scallions: Mild green onions, perfect raw in salads or sprinkled on top of your stir fry, but don't cook too much. These are young, green, and delicate; add them towards the end of cooking your dish.

- Spinach:  We have lots of spinach! Freshly harvested, tasty, perfect-sized spinach that is ready to eat as a salad, steamed, sauteed, or juiced. 

- Sweet Potatoes, Covington:  We have your favorite orange sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so-good-for-you side dish for lunch/dinner or serve with eggs at breakfast!

We take cash, credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, and baked goods. 

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9am - 1pm). We've missed you and hope that you are all doing well.

Photos of the Week:

Fresh Spinach

Fresh Lollipop Radishes

 

Spring Salad Mix

Fresh Carrots

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 5/4/2018 4:18pm by David Paulk.

Hello Farm Friends,

Nothing compares to our very fresh, nutritious, bursting-with-flavor veggies, grown on our farm just for you, right here in St. Mary's County!  So, please take just a few minutes out of your day to swing by the market, stock up for the week and support your local farms at the same time. It will be in the 60's; rain not likely until noon. We look forward to seeing you!  

What we'll have at market tomorrow (photos below):

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Rainbow Chard:  Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale, and you can eat the sweet, crunchy stems when sauteed! Try sauteed with golden raisins (or chopped sweet onion) and lightly toasted pine nuts.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Leeks:  Our leeks are particularly delicious this spring. I mean, really good.  They are great in any dish in place of an onion, but are a key ingredient in dishes with fish or potatoes. See the "pot au feu" recipe on our Web site. It is classically made with beef and leeks, but has been adapted into this very easy, simple, light and delicious dish with cod, halibut or other firm white fish. Perfect for the cooler weather this weekend!

- Radishes, Pink & French Breakfast:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  We have lots of salad mix! Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oak leafs. 

- Scallions: Mild green onions, perfect raw in salads or sprinkled on top of your stir fry, but don't cook too much. These are young, green, and delicate; add them towards the end of cooking your dish.

- Spinach:  Freshly harvested, tasty, perfect-sized spinach that is ready to eat as a salad, steamed, sauteed, or juiced. 

- Sweet Potatoes, Covington & Murasaki:  We have your favorite orange and purple (Japanese Murasaki) sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so-good-for-you side dish for lunch/dinner or serve with eggs at breakfast!

We take cash, credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, and baked goods. 

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9am - 1pm). We've missed you and hope that you are all doing well.

Photos of the Week:  

Spring Salad Mix

Fresh Leeks

 

Fresh Spinach

Fresh Lacinato Kale

 

 

 

 

 Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 4/27/2018 5:28pm by David Paulk.

Greetings Farm Friends,

It was so great to see so many of you last week at the first market of the season!  It will be another lovely spring day at tomorrow's market and we have plenty of very fresh, organic veggies just for you! Photos below.

What we'll have at market tomorrow:

Arugula:  We have plenty of baby, spring arugula with a  mild kick.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Rainbow Chard:  Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale, and you can eat the sweet, crunchy stems when sauteed! Try sauteed with golden raisins (or chopped sweet onion) and lightly toasted pine nuts.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Radishes, Pink & French Breakfast:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oakleafs. 

- Scallions: Mild green onions, perfect raw in salads or sprinkled on top of your stir fry, but don't cook too much. These are young, green, and delicate; add them towards the end of cooking your dish.

- Sweet Potatoes, Covington & Murasaki:  We have your favorite orange and purple (Japanese Murasaki) sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so good for you side dish for dinner/lunch or serve with eggs at breakfast!

- Hakurei Turnips:  White, sweet and crunchy Japanese variety of turnips. Wonderful raw in salads or simply sauteed or steamed, along with, of course, the tasty turnip greens.

We take cash, credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, and baked goods. 

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9am - 1pm). We've missed you and hope that you are all doing well.

Photos of the Week:  

French Breakfast Radishes

 

Lacinato Kale

Arugula

 

 Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 4/27/2018 5:16pm by David Paulk.

Greetings Farm Friends,

It was so great to see so many of you last week at the first market of the season!  It will be another lovely spring day at tomorrow's market and we have plenty of very fresh, organic veggies just for you! Photos below.

What we'll have at market tomorrow:

Arugula:  We have plenty of baby, spring arugula with a  mild kick.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Rainbow Chard:  Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale, and you can eat the sweet, crunchy stems when sauteed! Try sauteed with golden raisins (or chopped sweet onion) and lightly toasted pine nuts.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads. 

- Radishes, Pink & French Breakfast:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oakleafs. 

- Scallions: Mild green onions, perfect raw in salads or sprinkled on top of your stir fry, but don't cook too much. These are young, green, and delicate; add them towards the end of cooking your dish.

- Sweet Potatoes, Covington & Murasaki:  We have your favorite orange and purple (Japanese Murasaki) sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries. Just slice 1/4 inch thick, toss with a little olive oil, roast in oven at 350 degrees for 15 mins, flip the slices and roast for about 5 mins more, sprinkle course salt (and pepper, if you like). That's it!  You have a guilt-free, sweet and so good for you side dish for dinner/lunch or serve with eggs at breakfast!

- Hakurei Turnips:  White, sweet and crunchy Japanese variety of turnips. Wonderful raw in salads or simply sauteed or steamed, along with, of course, the tasty turnip greens.

We take cash, credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, and baked goods. 

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9am - 1pm). We've missed you and hope that you are all doing well.

Photos of the Week:  

French Breakfast Radishes

 

Lacinato Kale

Arugula

 

 Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 4/20/2018 6:26pm by David Paulk.

Greetings Farm Friends,

It will be a lovely cool spring morning for our first market back. We have a ton of veggies and can't wait to share them with you! We're really looking forward to seeing you all and can't wait to catch up!

What we'll have at market tomorrow:

Arugula:  We have plenty of baby, spring arugula with a  mild kick.

- Carrots:  Fresh, aromatic and crisp carrots. Wonderful roasted, steamed, or sauteed with a little butter. Wonderful juiced! Adds a natural sweet flavor and essential nutrients.

- Rainbow Chard:  Beautiful, glossy leaves and colorful stems. They have just as many nutrients as kale, and you can eat the sweet, crunchy stems when sauteed! Try sauteed with golden raisins (or chopped sweet onion) and lightly toasted pine nuts.

- Curly Kale: This is the kale you are most familiar with that you can use in soups or simply sauteed. Also very easy to use in a kale salad.  Just remove stems, cut/tear into bite size pieces, massage with a little olive oil, and then add your favorite dressing.  It's that simple.

- Lacinato Kale:  Also known as "Dino" or "Tuscan" kale. Very tasty alternative to the traditional curly kale. It makes great kale chips and salads.

- Leeks:  Fresh, uniquely-flavored leeks.  Key ingredient in fish or potato soups. 

- Radishes, Red & French Breakfast:  Beautiful, crisp and tasty! Of course great on a salad, but try eating them with a little salt and butter, as they do in France, Germany and Eastern European as an appetizer. It may sound unusual, but the flavors really compliment each other.

- Salad Mix:  Convenient, delicious and ready to eat salad. Perfect blend of red and green butter heads and oakleafs. 

- Scallions: Mild green onions, perfect raw in salads or sprinkled on top of your stir fry, but don't cook too much. These are young, green, and delicate; add them towards the end of cooking your dish.

- Spinach:  Freshly harvested, tasty spinach that is ready to eat raw, steamed, sauteed, or juiced. Tomorrow's spinach will have some larger leaves and is great for cooking or juicing, but certainly can be eaten raw, if chopped or torn into smaller bite sizes as you would do head lettuce.

- Sweet Potatoes:  We have your favorite orange and purple (Japanese Murasaki) sweet potatoes. So, easy to bake whole or slice and roast as sweet potato fries.

- Hakurei Turnips:  White, sweet and crunchy Japanese variety of turnips. Wonderful raw in salads or simply sauteed or steamed, along with, of course, the tasty turnip greens.

We take cash, credit, debit and SNAP cards.

The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, and baked goods. 

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9am - 1pm). We've missed you and hope that you are all doing well.

 

Photo of the Week:  

 Lettuce for Salad Mix

 

 

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 4/16/2018 8:04am by David Paulk.

Hello Farm Friends,

The 2018 California ("BAE") Farmers Market officially OPENS this Saturday, 21 April (9 am - 1 pm)!!!

We will have plenty of cool season vegetables to welcome you back to fresh, organic, local eating.

As usual, we'll send you an email on the Friday before the market (20 April) letting you know exactly what we will have at market, but right now, we anticipate the following:

- Arugula

- Carrots

- Chard

- Curly Kale

- Lacinato (Dino) Kale

- Leeks

- Radishes

- Salad Mix

- Scallions

- Spinach

- Sweet Potatoes (three varieties)

As always, we accept cash, credit, debit and SNAP cards.

So, we hope to see you, your friends and family members at the Saturday California Farmers Market this year! We've missed you and can't wait to see you and catch up.  We hope that you are all doing very well.

 

   

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)

 

Posted 3/14/2018 10:02pm by David Paulk.

Hello Farm Friends!

We are hoping you may be able to help us out. We have a new employee, an aspiring farmer, who is moving here from Annapolis and needs housing starting 1 April. She is interested in an apartment, in-law suite, finished basement or room that is no more than 30 minutes from our farm in Leonardtown. Her preference is to live alone, but is open to one or more female roommates. If you have any leads, please contact Kelly Ostergren at (410) 897-2240 or ostergkl@gmail.com.

It's almost time for the start of the California Farmers Market season (21 April - 17 November 2018)!  We're busy getting ready for market!  As you know, it's been a pretty chilly and gray winter, but we are on track to have lots of greens, including salad mix, spinach, kale, chard, leeks, carrots, sweet potatoes, oats, flour and more.  We'll be emailing you in April with more details; meantime you can follow us on Facebook. 

We look forward to seeing you again soon and appreciate your support of our farm and employees.

 

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Leonardtown, MD

Certified by Quality Certification Services (QCS)


 

Posted 12/22/2017 11:25am by David Paulk.

Happy Holidays Farm Friends!

Tomorrow (23 Dec., 10 am - 1 pm), we will be having an ON FARM MARKET at 23217 Bayside Rd., Leonardtown.  The market will be in our barn, so no worries about the weather.  What a great way to share with your family and friends delicious, fresh, organic and locally-sourced veggies for your holiday table.

What we'll have at market tomorrow:

- Beets

- Brussels Sprouts

- Cabbage

- Carrots

- Chard

- Flour (All Purpose & Whole Wheat)

- Jerusalem Artichokes

- Kale (Curly and Lacinato)

- Rolled Oats (a.k.a., oatmeal)

- Radishes

- Salad Mix

- Scallions

- Spinach

- Sweet Potatoes (Covington, Beauregard, Muraski)

- Turnips (Japanese "Hakurei")

Swampfox Farm (our friends from California Farmers' Market) will, unfortunately, not be be able to make tomorrow due to limited inventory.  However, we will have plenty of fresh veggies for your holiday table.

Please go to our Web site for simple, tasty recipes for all of our produce: www.sassafrascreekfarm.com/recipe.  

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

23217 Bayside Road

Leonardtown, MD

Certified by Quality Certification Services (QCS)


 

Posted 12/16/2017 9:48am by David Paulk.

Happy Holidays Farm Friends!

We'll be having one last farmer's market ON OUR FARM, in Leonardtown, on Saturday, 23 Dec.; 10 am - 1 pm so that you can enjoy our fresh, organic vegetables for your holiday meals. Swampfox Farm will be there too!  See details below.

What we'll have at market on Saturday, 23 December:

- Beets

- Brussels Sprouts

- Cabbage

- Carrots

- Chard

- Flour (All Purpose & Whole Wheat)

- Jerusalem Artichokes

- Kale (Curly and Lacinato)

- Rolled Oats (a.k.a., oatmeal)

- Radishes

- Salad Mix

- Scallions

- Spinach

- Sweet Potatoes (Covington, Beauregard, Muraski)

- Turnips (Japanese "Hakurei")

Swampfox Farm (our friends from California Farmers' Market) will also be on our farm selling their delicious pork, poultry and duck eggs (https://www.facebook.com/swampfoxfarmLLC/)! What a great way to share with your family and friends delicious, fresh, locally-sourced veggies and meat for your holiday table.

Please go to our Web site for simple, tasty recipes for all of our produce: www.sassafrascreekfarm.com/recipe.  The market will be in our barn, so no worries about the weather.  

Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

23217 Bayside Road

Leonardtown, MD

Certified by Quality Certification Services (QCS)


 

2018 California (BAE) Farmer's Market is OPEN this Saturday, 21 April, 9 am - 1 pm (UNTIL 17 NOV.)May 18th, 2018

Hello Farm Friends, YES! We WILL be at market tomorrow! We will have plenty of fresh arugula, crisp carrots, kale, salad mix, spinach and more!  It would so lift our soggy, muddy, damp (you get t

2018 California (BAE) Farmer's Market is OPEN this Saturday, 21 April, 9 am - 1 pm (UNTIL 17 NOV.)May 11th, 2018

Hello Farm Friends, Since the weather is really starting to heat up, we have certified organic basil and tomato transplants for your home garden!  As always, we have our very fresh, nut

2018 California (BAE) Farmer's Market is OPEN this Saturday, 9 am - 1 pm (UNTIL 17 NOV)May 4th, 2018

Hello Farm Friends, Nothing compares to our very fresh, nutritious, bursting-with-flavor veggies, grown on our farm just for you, right here in St. Mary's County!  So, please take just a few minu

 

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