HLFM Update - Hattie's Garden

Hattie’s Garden will be at the Historic Lewes Farmers Market (HLFM) this Saturday, November 16 from 9 a.m. to noon.

Below is a list of the produce for market goers that will be available.

Salad Greens

All are immediately cooled, triple-washed and you will find them in the blue coolers.

Young Arugula — adds a peppery kick to salads of all sorts, pairing particularly well with sweet mild lettuces

Mesclun — a term for a mix of salad greens that are harvested and eaten together.

Loose Leaf — very flexible and used in a wide variety of recipes.

Mustard Greens

Kyona Mizuna — an elegant Japanese green with narrow white stems and bright green lacy-edged leaves. Delicious barely spicy flavor reminds me of arugula, but much less strong.

Osaka Purple Mustard — the dark purple leaves and white stems of this Japanese mustard are both great stir-fried, steamed or in soup. This is a pungent mustard, but very mellow and nuanced flavor once cooked. It goes well with pork, poultry, legume and fish dishes.

Ho Mi Z (aka Dragon Tongue) — a balance of sweet and spicy. I enjoy this one in vegetarian stir-fries and especially in soups as it has a dense rich flavor.

Curly Green Wave Mustard — a light green mustard with frilled edges. Good all round mustard with mustardy hot taste – almost like wasabi or horseradish. Cooking mellows it and it is a great addition to soups, or stir-fried or steamed.

Additional Produce

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. Delightful.

Red Russian Kale — did you know kale tastes much better after frosts? And Red Russian Kale might be the sweetest kale there is. You could eat it raw, but if you did, you would never know how good it tastes when you cook it. Try simmering very slowly in olive oil and garlic, leaving the water from washing clinging to the leaves. The longer you cook it, the better it gets.

Pac Choi-Joi Choi — this white-stemmed vegetable is related to the Western cabbage, and is of the same species as the common turnip. Try with garlic, ginger, olive oil and a taste of sesame oil.

Alpine Daikon Radish — this half long sweet variety from Korea is great for eating fresh, pickling and stores well.

Japanese Hakurei Turnips — these small white turnips are nothing like the purple topped turnips we typically grow in America. You don’t peel Hakurei Turnips and the greens are not “hairy”. They are delicious raw and a quick steaming brings out even more sweetness. The turnip greens are outstanding.

Hope you can join us at the farmers market on Saturday, located at Shields
Elementary School parking lot just off Savannah Road in Lewes.

And, thanks for your understanding that we could not offer produce at Hattie’s Garden today. As you know from our post on Monday, we spent the past three days working on the garden to put in place season extension tools, among of which are the row covers pictured below. Snug as a bug in a rug. Moisture on the row cover freezes and creates some insulation from the cold. Kinda like an igloo! Let’s hope they do their job!