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Last California (BAE) Farmer's Market of the Season is Tomorrow! (Saturday, 9 am - 1pm)

Posted 11/16/2018 4:18pm by David Paulk.

Hello Farm Friends,

Tomorrow is the last market of this 2018 season AND we have a lot of what you need for your Thanksgiving dinners!  We have frost-kissed and; therefore, sweeter, freshly-harvested Spinach, Carrots, Salad Mix, Kale, Arugula, Beets,  Sweet Potatoes, Irish Potatoes and much more. Please see the complete list and Photos of the Week below. Check out sassafrascreekfarm.com/recipe for simple recipes.

It has been such a great season!  We are happy to say that we have met many new customers this year who have discovered our market and stand. We are also grateful to all of our wonderful, loyal customers who have been buying our vegetables over the years. We have grown to know you and your families and will miss seeing you all each week. Thank you so much!!  

You can continue to follow our farm happenings over the winter at our Web site (sassafrascreekfarm.com), Facebook page, and at Instagram. You can continue to find our produce at the The Good Earth Natural Foods Store in Leonardtown and Chesapeake's Bounty Stand in St. Leonard until the market starts again at the end of April.

What we'll have at market tomorrow:

- Salad Mix (Back!):  Fresh-harvested variety of green and red salad greens. Ready for your Thanksgiving table.

- Spinach (New!):  Delicious, versatile green that is great as a salad or sauteed.

- Green Peppers (New!):  Beautiful, glossy green and crisp, savory peppers that are wonderful in any vegetable dish, and especially great for stuffing!  They will keep for 2 weeks in your fridge!

- French Breakfast Radishes (New!):  Such pretty pink and white radishes that are more mild because of the cold weather, but still have a slight kick.

- 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!

- Beets, Red:  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.

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

- Cabbage (green and few small red):  Not too big, fresh, crisp and slightly sweet!

- Celery: 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.

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

- 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:  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 (and french breakfast, see above): 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:


Freshly-Harvested Sweet Carrots!

 Sweet Potatoes!

Crisp French Breakfast Radishes!

Fresh Spinach!

Fresh Leeks!



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


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