DeFeo Family Farm, LLC

06/16/2026

06/12/2026

Hi all! The DeFeo Family Farm has packed the coolers with amazing seasonal produce for the Myersville Farmers' Market tomorrow morning. New this week are our new potatoes, one of the true highlights of late spring and early summer. Freshly dug and tender-skinned, they have a rich, buttery flavor that shines whether steamed, roasted, or tossed into a salad.

We also have cucumbers, our first zucchini, our last sugar snap peas (limited), salad greens, microgreens (but no sunflowers sorry), LOTS of broccoli (including purple sprouting), cabbage, carrots, celery, radishes, beets, turnips, herbs, arugula, garlic scapes, scallions, and others that I am probably forgetting...

Hope to see your there!!!

06/10/2026

Here is a picture of our Week 3 CSA box!

Not ready to commit to a CSA? Each week we also offer a Farmer's Pick Bundle in our online store that mirrors what is going into our CSA shares that week. It's a great way to experience the best of what is coming out of the field without committing to a season-long membership.

Our online store is open Thursday through Sunday, and we deliver every Wednesday. We update the selection each week based on what is fresh and at its peak.

In addition to our organically grown vegetables, we also carry:
🥚 Pasture-raised eggs and chicken from Back Rhodes Farm
☕ Coffee beans from Black Mountain Roasters
🍄 Gourmet mushrooms from Inspiration Acres

Whether you join the CSA or shop week-to-week, our goal is the same: to connect our community with fresh, locally sourced food that can transform the way you cook, eat, and maybe even drink your coffee.

06/06/2026

Hi Everyone! We are bringing some exciting new produce to Myersville Farmers' Market this Saturday. We will have the last of our sugar snap peas, so come early! But we will also have bunched celery, garlic scapes, cucumbers, baby fennel, much more broccoli and carrots than last week, as well as plenty of salad greens, microgreens, some fresh herbs, and other root veggies. Hope to see you there!

06/04/2026

Congratulations to our coffee supplier!!!

Last night we were honored to receive 2nd Place for Best Small Business in Best of Boonsboro! 🫶

A huge thank you to everyone who voted, supported us, and continues to cheer on Black Mountain Roasters. We’re incredibly grateful to be part of such a wonderful community.

Thank you to Sabrina Toothman for putting together this special event and to Middletown Valley Bank for hosting. Honored is truly an understatement. We’re proud, humbled and excited for what’s ahead.

05/31/2026

The Gardeners’ Dish
A mythic quest for dinner during spring’s final act.

Written By: Laura DeFeo

The gatherer returned from his expedition late in the evening. During his travels, he wandered many fields, finding a verdant array of spring greenery at every turn. Exhausted, yet still pondering his findings, the quest led naturally to the quest-ion: What is to be done to honor these gifts so abundantly bestowed upon the land?

He reflected on the fleeting presence of visitors like asparagus and snap peas alongside the more steadfast scallions and lacinato kale. How, exactly, might he make the most of this transient moment in the waning days of spring?

Hurriedly, he consulted his bookshelf, replete with tomes of culinary knowledge. Something here will have the answer. One of these thousands of pages will yield the key and make sense of this once-in-a-season convergence.

Just then, as the lamplight flickered, his eyes fell upon Six Seasons: A New Way with Vegetables by Joshua McFadden.

This. THIS will have the wisdom that I seek.

And there, on page 81, he found not merely a recipe, but a tradition: Vignole (Vignarola), the Roman Gardener's Dish.

Vignole is more commonly referred to as Vignarola, which translates roughly to "the vineyard workers' dish" or "the gardeners' dish." My research for this newsletter yielded mixed results as to its origin. Some sources connect the dish to the vineyards surrounding Rome, where it was traditionally prepared with spring vegetables gathered by vineyard workers tending the vines ("vigne"). Other sources suggest that it is named after the vignaroli, a Roman term for market gardeners, who would make the dish from unsold spring produce at the end of the market day.

We made some adjustments to both the traditional version and McFadden's version to match our current harvest, and we were delighted with the results! The vegetables in this dish felt like a celebration of spring, while the prosciutto, chicken broth, and lemon zest added extra depth of flavor. Check out our version of the recipe below... and the thrilling conclusion of our hero's journey!

And so the gatherer's quest came to an end. The wisdom of the ages had been uncovered. The seasonal convergence had been honored. The bounty of the fields had been transformed into a worthy feast.

And, perhaps most importantly, it also made really good leftovers.

To grab the recipe follow the link in the comment to our blog post.

05/29/2026

Hi we are harvesting and packing our veggies for Myersville Farmers' Market tomorrow. We are bringing our first carrots!! As well as plenty of sugar snap peas, some broccoli and purple sprouting broccoli, as well as a full lineup of other root veggies and salad fixings. Hope to see you there!!

05/22/2026

Come to see Laura and pick up some spring greens this Saturday Morning at the Myersville Farmers' Market!!

We are bringing:
🌱 Asparagus
🥬 Microgreens
🍃 Rainbow Chard
🥔 Kohlrabi
🧅 Scallions
🥗 Lettuce Heads & Mixes
🟣 Beets
🌶️ Radishes
⚪ Turnips
🌿 Cilantro
🌿 Dill
🌿 Culinary Herbs

Our experienced farm hand Amy made this delicious spring pasta!

What are you going to make this seasonally cool weekend?

05/21/2026

Hi everyone! I’ll be at Georgetown Prep this Saturday morning for commencement with my graduating seniors, so my amazing spouse Laura will be stewarding our stall at the Myersville Farmers' Market

We’ll have sugar snap peas!! Stop by and say hi to Laura!

05/18/2026

We love their coffee!!

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