Welcome to the Fall Market. Hattie’s Garden and most of the other Historic Lewes Farmer’s Market (HLFM) vendors are now moving into our Fall Market, located in the Shields Elementary parking lot, just off Savannah Road. If you are traveling down Savannah Road from Five Points toward the City of Lewes, you will see signs for the market and someone from the City of Lewes Police Department directing traffic.

The hours of the HLFM have changed to coincide with shorter daylight hours and the market will run from 9 a.m. to 12 p.m. We are all thrilled to get that extra hour of sleep and now we won’t have to get ready for the market in the dark!

The weather may finally bring us some much needed rain and it now looks like Saturday could be a difficult market day with rain on and off all day. Although the farmers market is a rain or shine event, you may choose to get some items at the Hattie’s Garden instead on Thursday from 3 p.m. to 6 p.m., or Friday from 1 p.m. to 5 p.m. Enter the garage through the door just behind the house.

We have been growing lots of great produce, are still cutting flowers from the garden, and also have nice staples from Deep Grass Organic available at the Garden only.

What’s Available This Week

The following will be available from Hattie’s Garden on Thursday from 3 to 6 p.m. or Friday from 1 – 5 p.m., and at the HLFM on Saturday from 9 a.m. to noon.

• Hakurei Turnips — We are harvesting a beautiful new planting of Hakurei turnips this week. We have converted many non-turnip eating folks into Hakurei turnip eaters. These Japanese turnips are amazing. They taste nothing at all like the turnips you may have grown up with, do not need to be peeled, can be eaten raw or cooked and have some of the nicest greens of anything we sell. The hairless greens and roots are tender and cook in minutes. The turnip roots do not need to be peeled and are small, sweet and delicious, either raw or lightly cooked.
• Young Arugula — It’s beautiful, clean and very flavorful.
• Mature Arugula — Our mature arugula is still young, but larger than the young arugula. The leaf has a bit more spice and is preferred for cooking, although it should only be gently wilted. We know many of you prefer a bit more mature leaf to accent your salad.
• Loose Leaf Lettuce — We cut at a young and tender stage of growth and include a delightful variety of colors, shapes and textures.
• Mesclun — A nice mixture of our young arugula and loose leaf lettuce.
• Kyona Mizuna — Quick cooking and very delicious Asian green.
• Fun Jen — Enjoy raw or slightly stir-fried or steamed.
• Red Russian Kale — Nice bunches of tender leaves. Red Russian Kale is a bit different than the curly kale you find in the supermarket. It is delicious; even the kids like it!
• Radishes — These are rich, bright red roots with a crisp and tasty flavor. Use the greens in stir-fries, soups, omelets, or any dish requiring “greens.” For a nice side dish, saute them for a couple of minutes with garlic and olive oil.
• Flowers — Our fresh-cut flower bouquets will include Lisianthus, Ageratum, Pineapple Sage and Zinnias. Our flowers are cut and conditioned to last all week for you and come with a packet of flower food. Stop by the Garden for best selection since our flowers are becoming limited.

What’s Available from Deep Grass

The following will be available only on Thursday from 3 p.m. to 6 p.m., or Friday from 1 p.m. to 5 p.m. at Hattie’s Garden. These cannot be brought to the HLFM on Saturday.

• Acorn Squash — Has a smooth, dark green exterior with longitudinal ridges and a sweet, yellow-orange flesh. It derives its name from its distinctive acorn shape.

  This hardy squash can be stored throughout the fall and winter, and will save for several months in a cool, dry location.

• Butternut Squash — Has an oblong shape, a tannish-colored skin, and an orange fleshy pulp. Its taste is often described as sweet, nutty, and similar to that of a pumpkin.
• Yukon Gold Potatoes — Available in two sizes. Slightly flat and oval in shape with light gold, thin skin and light yellow flesh. A true multi-purpose potato, Yukon Golds are starchy enough to bake, firm enough to boil and use in just about any cooking application.
• Red Bliss Potatoes — Low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They’re typically great for roasting, boiling, casseroles and potato salads.
• White Sweet Potatoes — The white sweet potato usually has a golden to pale yellow skin and the flesh is creamy white to pale yellow. It also contains more sugar, and is used as an ingredient for desserts in addition to the main course. If you haven’t tried these, you will be in for a pleasant surprise.
• Orange Sweet Potatoes — In some parts of the USA and Canada, sweet potatoes are called yams. This is a misnomer since yams are actually a totally different species. A sweet potato is a tuberous plant that belongs to the Convulvolaceae family. The orange sweet potato has lots beta-carotene due to its orange flesh. When cooked, it becomes fluffy and creamy.
• Free-range Chicken Eggs — These really are more nutritious than their commercially-produced, store-bought counterparts.
• Red Onions — Mild and sweet. Great for using in salads, salsas, and other raw preparations, as well as for cooking.
• Candy Sweet Yellow Onions — Good all-purpose onion, with a light golden skin and yellow flesh.
• Garlic — A wonderful seasoning to add aroma, taste, and added nutrition to your dishes.

Yours at the market and garden…