Queen Anne Farm , Inc.

Queen Anne Farm , Inc. Queen Anne Farm is owned/operated by Carl and Carol Brady. We grow Maryland fresh produce , picked daily, and sold at our farmmarket. Real Farm~Real Fresh!
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Happy Friday! Our store is open from 10am-5pm! 🐝🍯LOCAL HONEY🐝🍯🍯🌳 Tulip Poplar Honey — Pure Tree HoneyThis beautiful dar...
09/04/2026

Happy Friday! Our store is open from 10am-5pm! 🐝🍯LOCAL HONEY🐝🍯

🍯🌳 Tulip Poplar Honey — Pure Tree Honey
This beautiful dark amber honey comes from the nectar of the tulip poplar tree, one of the largest and most distinctive flowering trees found throughout the eastern United States.

Tulip poplar honey is known for its rich, bold flavor and deep golden-to-amber color. It has a warm sweetness with caramel, molasses-like, and slightly smoky notes, making it a wonderful honey for people who enjoy a stronger, more distinctive taste.

🍯 Rich & naturally sweet
🌳 Collected from tulip poplar blossoms
✨ Deep amber color
🥖 Delicious on warm bread, biscuits, oatmeal, yogurt, or straight from the spoon

A true taste of the trees and the season—beautifully captured in every jar. 🌳🐝🍯

New in today! 6 pack plants Butter crunch lettuce, ready to plant in your garden or container🥬, Honey crisp apple YUM 🍎,...
09/03/2026

New in today! 6 pack plants Butter crunch lettuce, ready to plant in your garden or container🥬, Honey crisp apple YUM 🍎, Oyster mushrooms 🍄‍🟫 Spanish Roja garlic with a spicy and robust flavor 🧄 😋😋😋

Come on down to Queen Anne farm to get jalapeños for our delicious home style pickled jalapeños recipeIngredients:3 1/2 ...
09/03/2026

Come on down to Queen Anne farm to get jalapeños for our delicious home style pickled jalapeños recipe

Ingredients:
3 1/2 lb. (1.6 kg) jalapeño peppers sliced
1 cup (250 mL) thinly sliced white onion
2 large carrots, thinly sliced
2 1/2 cups (625 mL) white vinegar (5% acidity)
2 1/2 cups (625 mL) water
2 Tbsp. (30 mL) salt for pickling & preserving
1 Tbsp. (15 mL) sugar
6 garlic cloves, crushed
Ball Pickle Crisp (optional)

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

2. Put on gloves, and slice peppers. Place jalapeños in a large bowl and add onion and carrot; toss well.

3. Combine vinegar and next 3 ingredients in a large stainless steel or enameled saucepan. Bring to a boil.

4. Place 1 crushed garlic clove in a hot jar, and pack jar tightly with vegetable mixture, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. Ball® Pickle Crisp to jar, if desired. Ladle hot pickling liquid over vegetables, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

6. Enjoy!

Happy Thursday!! The store is open from 10am-5pm! Sweet, creamy, and packed with delicious flavor, kabocha squash is a f...
09/03/2026

Happy Thursday!! The store is open from 10am-5pm!
Sweet, creamy, and packed with delicious flavor, kabocha squash is a fall favorite that’s perfect for roasting, soups, curries, and so much more! 🥣✨
Its naturally sweet, rich flavor makes it a delicious addition to your favorite recipes. Stop by Queen Anne Farm and grab a fresh kabocha squash for your next homemade meal! 🌱💚

🎃 Easy Kabocha Squash Soup
Creamy, cozy, and super simple!

Ingredients
1 medium kabocha squash
1 small onion, chopped
2 cloves garlic, minced
2 tbsp olive oil or butter
3 cups chicken or vegetable broth
½ cup milk or heavy cream
½ tsp salt
¼ tsp black pepper
½ tsp cinnamon or nutmeg (optional)
Directions
Cut the kabocha in half and remove the seeds. Cut into chunks. You can peel it first, or roast it with the skin on and scoop out the soft flesh afterward.
Heat olive oil in a large pot. Add onion and cook for 4–5 minutes until softened.
Add garlic and cook for another 30 seconds.
Add the kabocha and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender.
Blend the soup with an immersion blender until smooth. (If using a regular blender, blend carefully in batches.)
Stir in the milk or cream. Season with salt, pepper, and a little cinnamon or nutmeg if you'd like.
Simmer for another 2–3 minutes, then serve warm. 🥣

Topping idea: Drizzle with olive oil and add a sprinkle of pumpkin seeds or fresh herbs. 🌱

09/02/2026

Happy Wednesday! Farm store open
10-5 pm
Interview #3 with one of our most valued customers: Jonathan!

Happy Tuesday ! Farm store open 10-5 pm📍Queen Anne Farm18102 Central AveBowie MD 20716📞 Questions text us @301-440-7978 ...
09/01/2026

Happy Tuesday ! Farm store open 10-5 pm

📍Queen Anne Farm
18102 Central Ave
Bowie MD 20716

📞 Questions text us @301-440-7978

Happy Monday! Farm will be open 10am-5pm!Our creamy cucumber dill salad is made with fresh crisp cucumbers. It’s the per...
08/31/2026

Happy Monday! Farm will be open 10am-5pm!

Our creamy cucumber dill salad is made with fresh crisp cucumbers. It’s the perfect refreshing side dish for a summer meal! 🥗

Creamy Cucumber, Onion & Dill Salad
🥒🥒🥒🥒🥒🥒🧅🧅🧅🧅🧅🧅🧅

Fresh, crunchy, creamy, and super refreshing—perfect as a side dish for grilled meats, sandwiches, or summer meals!

Ingredients:
3–4 fresh cucumbers, thinly sliced
½ sweet onion, thinly sliced
½ cup sour cream
¼ cup mayonnaise
1–2 tbsp fresh dill, chopped
1 tbsp lemon juice or white vinegar
1 tsp sugar
½ tsp salt
¼ tsp black pepper
Optional: 1 small garlic clove, minced

Directions:
Slice the cucumbers and onion very thinly.
Place the cucumbers in a bowl, sprinkle with a little salt, and let them sit for 10–15 minutes. Drain off any excess liquid.
In a separate bowl, whisk together the sour cream, mayonnaise, dill, lemon juice or vinegar, sugar, pepper, and garlic if using.
Add the cucumbers and onions to the dressing.
Gently toss everything together until well coated.
Cover and refrigerate for at least 30 minutes before serving so the flavors can come together.
Give it a quick stir before serving and add a little extra fresh dill on top. 🌿

Happy Sunday! Farm will be open 10am-4pm!These delicious roasted potatoes are made with fresh farm-grown potatoes, garli...
08/30/2026

Happy Sunday! Farm will be open 10am-4pm!

These delicious roasted potatoes are made with fresh farm-grown potatoes, garlic, herbs, and a drizzle of olive oil. Crispy on the outside, tender on the inside, and the perfect side for just about any meal! 😋🌱

Crispy Roasted Potatoes 🥔
Ingredients:

2 lbs fresh potatoes, cut into bite-sized pieces
3 tbsp olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped
Optional: ½ cup diced onion

Directions:
Preheat oven to 425°F.
Wash and cut the potatoes into even-sized pieces.
Toss potatoes with olive oil, garlic, Italian seasoning, paprika, salt, and pepper. Add onion if using.
Spread them in a single layer on a baking sheet. Don't overcrowd them—this helps them get crispy!
Roast for 35–45 minutes, flipping halfway through.
When they're golden and crispy, remove from the oven and sprinkle with fresh parsley.
Serve hot! 🥔✨

🔥 Extra crispy tip: Soak the cut potatoes in cold water for 20–30 minutes, then dry them very well before seasoning and roasting.

🍑 LAST CALL FOR PEACHES! 🍑Peach season is coming to an end, and we’re down to our LAST 2 BUSHELS for the weekend!If you’...
08/29/2026

🍑 LAST CALL FOR PEACHES! 🍑

Peach season is coming to an end, and we’re down to our LAST 2 BUSHELS for the weekend!

If you’ve been wanting fresh peaches for eating, baking, cobblers, pies, freezing or one last batch of peach preserves — now’s the time to stock up.

🍑 Fresh & juicy
🍑 Only 2 bushels left
🍑 When they’re gone, peach season is done!

Stop by Queen Anne Farm this weekend and grab yours before they disappear. 🍑



📍18102 Central Ave
Bowie MD 20716
📞 301-440-7978

Happy Saturday! Farm will be open 10am-5pm!Our loaded sweet potato dessert is warm, sweet, and packed with delicious top...
08/29/2026

Happy Saturday! Farm will
be open 10am-5pm!

Our loaded sweet potato dessert is warm, sweet, and packed with delicious toppings for the ultimate treat! From farm-fresh sweet potatoes to every tasty bite, this is comfort food with a dessert twist. 🤎🍯

🍠 Sweet Loaded potatoe🍠

Ingredients:
2 large sweet potatoes
2 tbsp butter
1–2 tbsp brown sugar or maple syrup
½ tsp cinnamon
¼ tsp vanilla extract
Mini marshmallows
Chopped pecans or walnuts
Caramel sauce
Optional: whipped cream

👩‍🍳 Directions:
Bake the sweet potatoes at 400°F for 45–60 minutes, until soft when pierced with a fork.
Let them cool slightly, then slice them open lengthwise and gently fluff the inside with a fork.
Add butter, brown sugar, cinnamon, and vanilla and mix lightly into the potato.
Top with mini marshmallows and chopped pecans.
Put them back in the oven for 5–8 minutes, until the marshmallows are golden and melty.
Drizzle with caramel sauce and add a little whipped cream if you want to go all out.

Address

18102 Central Avenue
Mitchellville, MD
20716

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 10am - 5pm
Sunday 10am - 4pm

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