We expect a wonderful market for this Labor Day weekend with lots of great things from the vendors as they bring it on for the last major holiday of the “high season.” We hope to see you there at this wonderful event, but if that won’t work for you, please stop by the garden on Thursday from 2 to 5 p.m.
This week, Hattie’s Garden will be harvesting Asian Greens: young Fun Jen Chinese Cabbage and young Pak Choi. Fun Jen is a lettucy light Chinese cabbage with pale green, ruffled leaves and white ribs. Pak Choi, also known as Bok choy, Pak choi, Bok choi, is a variant of Chinese cabbage. Both were likely derived from the turnip plant centuries ago.
In addition, we have a nice amount of hakurei turnips and plenty of great lemongrass.
Green beans are scarce and if you would like them, please come to the house on Thursday so you are sure to get some.
We continue to harvest very beautiful sweet cherry tomatoes. The dry weather we have had the past two weeks has sweetened the tomatoes. Yum!
What’s Available This Week
The following items will be available on Thursday, August 28 at Hattie’s Garden from 2 – 5 p.m. and at the Historic Lewes Farmer’s Market (HLFM) on Saturday, August 30 from 8 a.m. to noon. You can also email Hattie to make an appointment to stop by Hattie’s Garden at another time.
- Mesclun – a mix of arugula and loose leaf.
- Young Arugula – It’s beautiful, clean and very flavorful.
- Spicy Arugula – We always try to bring a few bags of larger and more pungent leaves for those who like to cook with arugula or who simply prefer arugula as spicy as it gets!
- Loose Leaf Lettuce – this time we really will have a nice amount to share with you!
- Pak Choi Joi Choi – This is an especially succulent pak choi with thick juicy basal stems and dark green leaves. This week, you can almost call it baby pak choi. It is young and tender and delicious. All parts of the pak choi are edible; just cut off and discard the very bottom of the stems. The leaves can be eaten raw in salad or cook ever so lightly by steaming, sauteing or stir frying.
- Fun Jen Chinese Cabbage – A good lettucy-type Chinese cabbage with semi-loose conical very light yellow-green ruffled 6×10″ heads of crunchy texture and very mild delicate flavor, somewhat like lettuce. The thick white ribs are tasty with a pleasing light tangy sweetness. Enjoy raw or slightly stir-fried or steamed. This was very well received last fall that some of you may remember.
- Hakurei Turnips – This week the turnips will supply all who wish to have them. The sweet small white globes taste nothing like the “turnip” you are probably used to eating. The lovely greens are smooth and absolutely delicious when steamed or boiled until tender (only a few minutes). The turnips themselves can be eaten raw or lightly cooked. We prefer to steam or boil the whole turnip plant together! We have not met anyone who hasn’t fallen in love with these once they have tried them!
- And don’t forget your Tomatoes! We have many varieties of medium tomatoes that are perfect for slicing sandwiches and many mixed pints of cherry tomatoes that include:
- Black Cherry – rich, sweet, dynamic flavor.
- Sungold – explosively sweet flavor.
- Sunpeach – pink and delicious.
- White Cherry – sweet and mild.
- Grape Cherry – very flavorful.
- Tommy Toe – very flavorful with plenty of juice.
- Jasper – these little guys are a 2013 All American Selection and are just terrific for popping in your mouth. They are also available in pints by themselves. Kids love these.
- Green Beans – This may be only Thursday at the garden sale from 2 to 5 p.m.
- Lemongrass – We will prepare a handout on how to use lemongrass for you this week.
- Fresh cut Italian Parsley – Nice robust flavor that some say holds up better in cooking than curly parsley.
- Flowers – We can make you a bouquet to order, or choose from our prepared bouquets. These flowers are cut and conditioned to last all week for you and come with a packet of flower food. This week we have Zinnias, Cosmos, Gomphrena and Ageratum.
Have a safe and happy holiday weekend. Yours in the garden and at the table…