At peak right now: Strawberries, Peas, Lettuce. Head to a farmers market or your CSA to find them fresh.
Most farms in Maryland open CSA sign-ups sometime in February or March, and the better-known ones sell out within a few weeks. If you've been meaning to join one and keep missing the window, that's the pattern to plan around. Set a reminder for early February and check the farm's website or newsletter then, not in May when you're standing at a farmers market wondering why there are no shares left.
The upfront payment, which might run anywhere from $400 to $700 or more for a full summer share depending on the farm, goes to work immediately. Farmers use that money to buy seeds, repair equipment, and cover labor costs in the months before any harvest comes in. A farm like One Straw in Baltimore County or Spiral Path down in Perry County can plan their season more confidently when they know how many families are committed before the first transplants go in. You're not paying early as a courtesy. You're functioning as part of the farm's operating budget for the season, which is the whole premise of the arrangement.
What you get in return is a weekly share of whatever is ready to harvest. Some weeks that means a beautiful mix of lettuce, radishes, snap peas, and the first summer squash. Other weeks, usually mid-July, it means more zucchini than you planned on, along with cucumbers and possibly a large bunch of kale you weren't sure what to do with. This is not a flaw in the system. It's the system. The farm is not a grocery store and the share is not a curated box. Learning to cook around what arrives rather than what you intended to buy is a real adjustment, and it takes most people a season to get comfortable with it. Recipe sites organized by vegetable are more useful than most people expect, and so is having a few reliable ways to use a lot of summer squash quickly.
Many farms have tried to meet members partway with flexible structures. Half-shares run roughly every other week and work well for smaller households or people who travel frequently. Some farms offer bi-weekly options outright. Work shares trade a few hours of on-farm labor each week for a reduced share cost, which can make the math work for people who have time but not the full budget. Pickup windows vary by farm. Some run a single two-hour window at the farm on a set weekday afternoon. Others have drop sites at churches or community centers closer to where members live, which matters a lot if the farm is 45 minutes away. Before you commit, it's worth asking about the pickup location, the day and time, and what happens if you miss a week, since policies differ and some farms will hold your share while others won't. The logistics are manageable, but they're easier to manage if you ask about them before March.
A few producers worth knowing about this week.
Gorman Produce Farm has been running one of Howard County's most established CSA programs since 2008, now serving more than 600 families across central Maryland with weekly share pickups of sustainably grown produce. Members pick up at the Laurel distribution center on Gorman Road, and each week the farm sets aside additional shares for families in need. If you're looking for a CSA with real roots in the community and a track record to match, this one is hard to overlook.
The Olney Farmers & Artists Market runs every Sunday at the corner of Olney Sandy Spring Road, drawing a mix of Montgomery County regulars and vendors from across the region. You'll find Maryland producers like Banner Bee, Avian Mead, and Westmoreland Farm alongside fresh produce from Valle Produce and Pleitez, plus local art vendors rounding out the stalls. The market is backed by a 501(c)(3) friends group, which helps keep community programming and volunteer energy steady week to week.
Open Book Farm in Middletown raises pasture-raised pork, chicken, turkey, and 100% grass-fed beef alongside certified organic vegetables, and their skepticism of food labeling reflects a straightforward focus on how animals are actually raised and crops actually grown. Their CSA offerings include a winter farm share with fresh produce and eggs, a good option for Frederick County households who want to keep local food on the table past the summer markets. The farm is rooted in the Middletown Valley, with on-farm sales, farmers market presence, and delivery options.
This Prince George's County farm is part of the local park and recreation system, offering various community programs and activities.
Visit website →Roseda Farm has been raising Black Angus cattle on the rolling pastures outside Monkton in Baltimore County for generations, and the dry-aged beef reflects that long-term commitment to quality. Their all-natural program means no shortcuts, and the farm supplies everyone from award-winning chefs to neighborhood grocers across the region. You can also shop directly through their farm store for cuts that go from pasture to your plate with minimal distance in between.
Bullock's Country Meats has been a full-service butcher shop on Sykesville Road in Westminster since 1937, which means some Carroll County families are now on their third generation of shopping here. Beyond fresh beef, pork, and chicken, the shop carries seasonal seafood and a country store stocked with local products. It's the kind of place where the longevity says something real about the quality.
Lehigh View Farm in Union Bridge turns milk from their Holstein herd into seven varieties of cheese, giving Carroll County shoppers a genuine local dairy option worth seeking out. Beyond the cheese case, the farm grows fresh vegetables and fruit available at their roadside stand on Hoff Road and at select Carroll County farmers markets. If you're already making the trip to a nearby market, check whether Lehigh View has a table.
Tucked into the rolling hills of northern Baltimore County along Falls Road in Sparks, Basignani Winery has been a family operation since 1986, rooted in an Italian immigrant winemaking tradition stretching back generations. Their eighteen-acre vineyard produces wines you can taste in an indoor tasting room or an outdoor pavilion, and on weekends they pair the experience with wood-fired pizza and live music. A wine club keeps regulars well supplied between visits.
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