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

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)

 

New recipe: Sauteed Swiss ChardSeptember 21st, 2018

Ingredients 1-2 pounds Swiss chard 1 tablespoon olive oil 3 thinly sliced spring garlic 2 teaspoons sugar 1 tablespoon red-wine vinegar Coarse salt and ground pepper Directions Rinse Swiss ch

New recipe: Tropical Carrot, Ginger, And Turmeric SmoothieSeptember 21st, 2018

Ingredients: 1 blood or navel orange, peel and white pith removed 1 large carrot, scrubbed, coarsely chopped ½ cup frozen mango chunks ⅔ cup coconut water 1 tablespoon shelled ra

New recipe: The Best Homemade Ginger TeaSeptember 21st, 2018

Ingredients Serves: 1-2 1 Tbsp. fresh grated ginger 2 cups filtered water 1 Tbsp. raw honey or pure maple syrup ½ lemon, juiced Optional 1 cinnamon stick Camomile flowers Echinacea tincture

 

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