News for this week is that Hattie’s Garden will be open on Thursday, November 7 from noon to 5 p.m. for the purchase of freshly harvested produce. Enter the garage through the door just behind the house.

Hattie’s produce will also be available at the Historic Lewes Farmers Market (HLFM) this Saturday, November 9 from 9 a.m. to noon. Please note the location is at Shields Elementary School.

Hope to see you soon.

What’s Available This Week at Both Locations
Note: Items marked with asterisk (*) have links to recipes.

• Arugula
• Mesclun
• Loose Leaf
• Japanese Hakurei Turnips * — young and tender new harvest
• Red Russian Kale * — getting sweeter with the cold weather
• Young Swiss Chard
• Young Carrots *
• Pak Choi
• Tokyo Bekana — loose-head Chinese cabbage from Japan. Although it can be eaten raw, in Asia it is typically very quickly stir-fried, similar to Pak Choi

Mustard Greens
(Try a delicious sauteed mustard greens recipe).

• Kyona Mizuna — A Japanese mustard green with pencil thin white stalks and finely cut fringed leaves. Nice mild flavor. When mizuna is sauteed, it retains its juiciness and sops up much of the flavoring liquid you may use, such as stock or soy sauce. Try it with a bit of ponzu or lemon juice; both of which complement the slight bitterness of the leaves.
• Osaka Purple Mustard — The large rounded purple leaves of this Japanese mustard are beautiful, pungent and sharp. Try placing a filet of steamed fish on top of a bed of these leaves as a substitute for wasabi. As a side dish, cut the mustard into bit-sized pieces and saute in olive oil and garlic. You can also wrap the mixture in thin slices of prosciutto as an appetizer!
• Ho Mi Z (aka Dragon Tongue) — Medium green and purple, frilled leaves with red veins and wide midribs. This mustard green has a nice dense full rich mustard flavor, but is not too hot. Young leaves are a perfect addition for a little kick to salad mixes. Mature leaves are delicious sauteed or added to soups. It also makes a nice mustard for stir fry.
• Curly Mustard — The western mustard many of us may be familiar with. Eaten fresh or cooked, the beautiful curly mustard leaves flavor dishes with a hint of spiciness. It becomes less hot when cooked.