Step through the kitchen door before sunrise, and the world outside Agnes Farm and Produce LLC stirs with promise. On brisk Maryland mornings, steam floats up from dark-gleaming callaloo leaves picked before heat steals their snap. Bok choy stands upright like soldiers, dewy and full of bite. You catch the zesty green aroma as bushels are loaded for delivery—harvested without a trace of chemical spray, still holding the memory of rain and fertile Brandywine earth. What draws

Stepping onto Maryland soil in spring, you notice first the lift in the air and the quiet signal from tender green shoots: the start of vegetable season. For those rooted in Afro-Caribbean traditions, this time carries a meaning beyond local harvest calendars. It marks the arrival of fresh okra, callaloo, African eggplant, and pungent peppers—crops deeply wedded to family recipes and nourishing histories. Flavor here comes pure and undiluted, having never met a drum of pestic