Our delivery/pickup for the off-season ends this Saturday, April 21 with our final service. We are incredibly grateful for everyone’s support this winter. We could not do it without you.
We have a limited supply of produce from Chesapeake Organic that includes kale, collard greens, bok-choy, scallions, green-leaf and romaine lettuce. Fresh Harvest supplies us with delicious hydroponically grown lettuce, and along with Black Hog, we’ve been blessed with mouth watering microgreens. As usual, order early for the best selection of this week’s produce lineup.
Don’t forget your free-range eggs from Twin Post and Black Hog Farm, microgreens that pack a lot of flavor and nutrition from Black Hog, free-range meats from Bohemia Lea, flash-frozen fish from AlaskaWild, delicious mushrooms from Davidson’s, cheese from Chapel’s, a great assortment of jams ‘n jellies from Backyard, wonderful honey from Baues’ Busy Bees, gourmet prepared food from Patty’s, and herbal remedies from Plant Wisdom.
Remember to get your orders in for this last delivery date by Wednesday at noon. We will remind you on Tuesday, but the early bird catches the proverbial worm … that is, many produce items will be limited.
In the meantime, Hattie’s Garden is going full ahead into our other ventures, beginning with a Gardening Class later today. We are all happy to be moving into the new growing season.
Plants for Sale
Our hours this week for purchasing plant “starts” are Thursday and Friday from 2 to 5, and on Saturday from 10-3. “Plugs” and/or “starts” are the small plants we nurture in an excellent compost-based soil mix for you to put into your garden or container. We never allow our plants to become root-bound and they are ready to take off and grow vigorously for you.
Additionally, all kinds of summer squash is now ready.
We will also have the ‘Cut-and-Come-Again’ Allstar Gourmet Lettuce Mix (includes green oakleaf, red oakleaf, green romaine, red romaine, lollo rossa, and red leaf lettuce), several varieties of Head Lettuce, lovely six-packs of Arugula, and two Swiss Chard varieties: delicious Fordhook and stunning Bright Lights.
Herbs as a group are relatively easy to grow and can be very rewarding.
They are well suited for planting in the ground, or maintaining in containers close to the kitchen, on the patio, on the back-porch steps, or even on the kitchen windowsill.
This week we will have Bouquet Dill (a delightful herb with many culinary uses), Calypso Cilantro (lots of leaves on this variety), and strong>‘Gigante d’Italia’ Parsley (a flat parsley with very big, deep green shiny leaves with an exceptionally mellow and sweet fuller flavor than standard plain parsley).
Beautiful nasturtiums will be available. Flowers (and leaves) are edible and taste similar to watercress, add them to salad for a punch of color.
Yours, in the Garden,