Located in Leonardtown, Southern Maryland Google Map 301.247.1002
<< Back to main

Only 2 More California (BAE) Farmer's Markets Left! (Saturdays, 9 am - 1pm)

Posted 11/9/2018 3:43pm by David Paulk.

Hello Farm Friends,

We have a wide variety of delicious vegetables for you tomorrow including celery, lots of sweet green beans, carrots, chard, kale and more! See the long list below of fresh, certified organic veggies grown just for you! It should be a bit nippy, but sunny (hallelujah!).  So, swing by the market and stock up on veggies for the week! To help you plan your visit, please go to sassafrascreekfarm.com/recipe  for easy, simple recipes for all of our produce.  We so appreciate your support and love to see you and hear how you are doing!  Only 2 more markets before the end of the California Farmers Market season (and start of the holiday season)!

What we'll have at market tomorrow:

- Celery (New!): Farm fresh celery is such a treat compared to store-bought. It is so much sweeter and aromatic. It will make a difference in your stuffing, roasts, and soups.

- Rainbow Chard (Back!): We have delicious rainbow chard!  Saute like you would kale, with some sweet onion and enjoy!  

 - Arugula:  We have your favorite spicy green! Wonderful as a bed for grilled salmon, drizzled with a sesame-ginger dressing or as a bed for roasted beets, goat cheese and walnuts!

- Broccolini:  Tastes like broccoli, but more mild and delicious. Cook just like you would broccoli.

- Beets (Red & Chioggia):  Delicious on a bed of arugula with goat cheese and a drizzle of raspberry-walnut dressing.  Either roast with skin on and then rub off skins once cool, or peel, slice and boil until fork tender.  Serve warm with a little butter or cool on a salad.

- Cabbage:  Not too big, fresh, crisp and slightly sweet!

- Carrots:  We have plenty of freshly-harvested, sweet carrot bunches and topped in 2-lb bags!  Perfect for roasting, soups and stews!

- Green Beans:  We have the most at this market than we've had yet of this special late planting of green beans; kissed by frost and so sweet and crisp tender!

- Jerusalem Artichokes (a.k.a, Sunchokes):  And yes! We have Jerusalem Artichokes. They are really good roasted and taste like fresh artichoke hearts. If you like artichokes, you'll like sunchokes.

- Kale, Two kinds!:  We have both traditional curly kale and Italian Lacinato Kale. Wonderful sauteed, in soups or eat raw in a salad or add to your smoothie for a nutritious boost! 

- Leeks:  Beautiful bunches of leeks. Their mild onion, but distinctive flavor is key to a number of dishes, especially in potato-leek soup or with fish. See recipes on our Web site!

- Lettuce, Little Gem (red & green):  tasty smallish head lettuce. Mix a head of read and head of green for a colorful, delicious salad. They are like a crisp bibb lettuce.

- Lettuce, Romaine:  plenty of freshly-harvested, crisp romaine.

- Superstar Sweet Onions:  white, sweet and crisp like a vidalia or walla walla.  Great raw, roasted, sauteed or used in soups (think mirepoix).

- Sweet Bell Peppers:  Large and Small bells...perfect for sauteing and stuffing!

- Oranos (orange) Sweet Peppers:  Sweet, orange and crisp peppers. Great raw, sauteed or grilled!  They freeze really well! Think about putting some up for the winter. Ask us about it at our stand.

- Potatoes, Mt. Rose, Butterball, Blue, Carola & Desiree:  Five delicious varieties with different flavors and cooking qualities. Cut in quarters, toss with a little olive oil and bake at 350 degrees F until fork tender, longer if you want them to crisp up. Sprinkle with sea salt for a tasty, easy, nutritious side dish.

- Radicchio:  Yes, we have radicchio! If you've never tried it, now's your chance. Recommend roasting olive oil rubbed leaves, then just salt and eat as a side dish or cut up and toss with pasta.

- Radishes, lollipop: pretty colorful and tasty with a mild kick due to our cooler weather. 

- Sweet Potatoes, BeauregardYes, we have the first traditional sweet potatoes of the season...just in time for the start of fall!  You can eat these baked, roasted or mashed...and at any time of the day!  PLUS, they are so good for you.

- Sweet Potatoes, Murasaki:  Purple (white inside), Japanese sweet potatoes have a lovely vanilla/hazelnut flavor and even though they don't get as sweet as the orange ones, that just means they are even more versatile in using them as you would Irish potatoes.

We take cash, checks, credit, debit and SNAP and eWIC cards, and FMNP coupons. The market has additional vegetable vendors, as well as beef, pork, chicken, eggs, baked goods and booze. 

So, we hope to see you, your friends and family members on Saturday (BAE parking lot, 9am - 1pm). 

Photos of the Week:

Frost-sweetened Green Beans!


Freshly-Harvested Sweet Carrots!

 Sweet Potatoes!

Fresh Leeks!

Super Sweet Oranos Peppers!


Thank you,

David & Jennifer Paulk

Sassafras Creek Farm

Certified by Quality Certification Services (QCS)


California Farmers Market is Open! Saturday, 9 AM - 1 PMJune 14th, 2019

Hello Farm Friends, We have fresh lettuce, beets, arugula, cucumbers and some new veggies and summer plants for sale! See complete list below. Come out with family and friends and stock up o

New recipe: Grilled Summer Squash & ZucchiniJune 7th, 2019

Grilled Summer Squash and ZucchiniGourmet | June 2007 Serves 4Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for hearty gril

New recipe: Baked Summer SquashJune 7th, 2019

Ingredients 1 1/2 - 2 pounds summer squash (such as zucchini, pattypan squash, zephyr, etc.) 1/4 cup olive oil 1/3 cup bread crumbs 1/3 cup grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon


Product Availability
Blog archives

Have a Question?

Contact Us Online or Call 301-247-1002


Visit us on: FacebookTwitter