September on the Eastern Shore is a season of overlap. The mornings call for a sweatshirt, the afternoons remind you that summer hasn’t let go, and the skies fill with the sound of migrating geese. It’s that sweet spot of the year when summer’s bounty is still with us, while fall is starting to peek around the corner.
At Quarter Acre Farm, this week is all about transitions: the very last seedlings, the debut of decorative dried gourds, and fresh flavors from our kitchen that make market shopping worth the trip.
🌱 Just a Few Seedlings Left
On Monday, we announced our big seedling sale through our newsletter, and you all showed up in a big way. Most seedlings have been reserved, but we do still have a very small handful of fall and winter seedlings available in our online shop. If you’ve been meaning to tuck in a few last crops before the season shifts like hardy leeks or cheerful marigolds, this is your final chance.
Once these seedlings are gone, they’re gone until spring. Don’t wait until Saturday to check, at the rate they’ve been moving, there’s a good chance they’ll sell out before then.👉 See what’s left in the online shop
🎃 New This Week: Decorative Dried Gourds
While seedlings are saying goodbye, gourds are saying hello. For the first time this year we’re offering large decorative dried gourds, just in time to welcome autumn.
- Each measures about 9 inches across and 12 inches tall
- Fully cured and ready for decorating or craft projects
- No two are alike, each one has its own personality
We love these because they carry a story: grown in our fields last year, then patiently dried and cured all season long, waiting until now to be part of your home. Whether you place one on your porch, use it as a centerpiece, or get creative with paint and carving, they bring an instant touch of fall charm. Quantities are limited (order here), and once they’re gone, that’s it until next year.
🍗 Take-Home Meal: Achiote-Marinated Chicken
By the time September evenings roll around, sometimes you don’t want to cook, you just want something easy, comforting, and delicious. That’s why we offer frozen ready-to-heat take-home meals, perfect for busy weeknights.
This Saturday, September 19th, we’re offering:
- Succulent chicken breast, marinated in our signature achiote spice blend (the same one that makes our grilled chicken tacos a customer favorite)
- A side of roasted broccoli
- A garnish of fresh pico de gallo
Each meal is designed to serve one, but if you add a salad or an extra side at home, it can easily stretch to two. Just heat it up and dinner’s done, farm flavors without the fuss.
🌮 Market Special: Grilled Octopus Tacos
Of course, no Saturday at the Easton Farmers’ Market is complete without our hot-off-the-grill taco special. This week:
Grilled Octopus Tacos – tender, delicately charred, and topped with fresh pico de gallo. The flavor lands somewhere between scallop and crab: sweet, briny, and unforgettable. Seafood lovers, this one’s for you.
🛒 Fresh from the Fields & Kitchen
Whether you’re shopping in person or online, here’s what we’ve got this week:
- 🍅 Heirloom & cherry tomatoes (still going strong, Maryland’s late summer finest)
- 🧄 Garlic (Elephant, Pyong Yang, Basque, and Red Janice)
- 🌱 The very last seedlings (what’s left won’t last long!)
- 🎃 Decorative dried gourds (new and limited)
- 🍗 Take-home Achiote Chicken meals (Sept. 19th only)
- 🌮 Tomatillo salsa, pico de gallo, guacamole, and blue catfish ceviche
👉 Shop & pre-order here to skip the Saturday rush and guarantee your favorites.
✨ September’s Sweet Spot
This is one of the most magical times at the Easton farmers’ market, when summer tomatoes and tomatillos share the stage with fall seedlings, gourds, and cozy take-home meals. It’s the season of overlap, when everything tastes and feels a little more special because we know change is just around the corner.
Come see us this Saturday. It’s your last shot at seedlings, your first chance at gourds, and the perfect excuse to let us make dinner easy. We’ll be there bright and early; come say hi, shop, and savor September with us.