Happy Halloween to all. Did you know the celebration of Halloween originated from the Celtic festival called Samhain?

According to tradition, it was during this time that people would slaughter livestock and take inventory of other supplies to prepare for the winter season. These duties were religiously followed, as it was believed that October 31 was when the separation between the living and the dead disappeared, and those who were living were potentially subject to sickness, infant death or damaged crops caused by the spirits of the dead. The Samhain festivals were a way of entertaining the spirits to prevent such tragedies.

The preparation for winter at Hattie’s Garden is less dramatic. Instead we are in process of preparing the ground to plant a mixture of Austrian Winter Pea and Winter Rye cover crops to protect and enrich the soil. The field pea adds a stable form of nitrogen to the soil, and the winter rye will add coveted organic matter to the soil.

Meanwhile, we are happy to have arugula back on the menu this week. Our carrots are fabulous. Our young Red Russian Kale is delicate enough to include in salads, but large enough to withstand light cooking. Stems are still small and soft and do not need to be removed.

We are down to the last couple pounds of ginger, so come out to the Garden on Thursday or Friday from 2 to 5 if you would like some.

What’s Available This Week

The following will be available this week on Thursday and Friday from 2 p.m. to 5 p.m at Hattie’s Garden, and Saturday from 9 a.m. to 12 p.m. at the Historic Lewes Farmers Market (HLFM) located at the Shields Elementary parking lot. Please Note: HLFM Fall Market hours (9 a.m. to 12 p.m.) and location (Shields School).

• Loose Leaf Lettuce — Triple-washed and bagged.
• Mesclun — Triple-washed and bagged.
• Arugula — Triple-washed and bagged.
• Fresh Young Ginger — Come to the Garden on Thursday if you would like any of the last of our ginger.
• Fall Carrots — Sweet and delicious.
• Young Red Russian Kale — A wonderfully sweet kale, certainly young enough to be eaten raw, the sweetness really comes out with a bit of cooking.

Yours in the Garden & at the Market,