This is a quick update on the latest news for Hattie’s Garden this week.
Hattie’s Garden will be open on Thursday, October 10 from Noon to 5 p.m. for advance purchase of freshly harvested produce, herbs and flowers.
Otherwise stop by Hattie’s stand at the Historic Lewes Farmers Market (HLFM) this Saturday, October 12 from 9 to Noon. Please note the new location at Shields Elementary School.
As previously posted, for the first time this year, we will offer a Winter CSA with seasonal vegetables harvested directly from Hattie’s Garden. The CSA will run ten (10) weeks beginning December 6. A limited numbers of shares are available, so early registration is recommended. For more information, and to enroll, please visit our CSA page.
What’s Available This Week
[one_half]Red Russian Kale
Young Curly Kale
Beets (Bunches with nice tops)
Hakurei Turnips (Bunches with nice tops)
Provider Bush Green Beans
Pak Choi (Nice variety known as Black Summer)[/one_half][one_half_last]Carrots
Young Swiss Chard
Tokyo Bekama (mild Chinese Cabbage with superb flavor and never bitter)[/one_half_last]
Salad mixes: (All new cuttings and very beautiful right now)
Mature Arugula[/one_half][one_half_last]Loose Leaf Lettuce
Hot peppers in order of heat:
[one_half]Jalapeno (some may sweat just a bit)
Cayenne (5x hotter than Jalapeno)
Thai (2x hotter than Cayenne)[/one_half][one_half_last]Habenero (10 x hotter than Cayenne)
Bhut Jolokia – aka Ghost (if you dare (this one is 3x hotter than Habenero))[/one_half_last]
Flat Italian Parsley
Dill (loves the fall weather)
Cilantro (Fall grown cilantro is like no other. Abundant, large healthy leaves)
And beautiful flowers featuring Zinnias, Cosmos, Gomphrena, Salvia leucantha and Ageratum.
You can also pickup a wonderful recipe for Early Autumn Spicy Lemongrass Miso Soup by Lorraine Papp of the Essential Chef, exclusively for Hattie’s Garden.
We hope to see you soon.