Hattie’s Garden delivery/pickup service continues to bring you fresh and wholesome food. We are now taking orders for the Saturday, March 13 Pickup/Delivery Service.
What’s Available through the Online Order System
The following items are available now to order for pickup or delivery on Saturday, March 13.
Fresh Harvest Hydroponics has butterhead lettuce and mixed lettuce available. Totem Farms brings you an assortment of nutritious microgreens.
We continue to have an assortment of jams and jellies from Backyard Jams & Jellies. This week we have added No Sugar added Strawberry Rhubarb Jam which is made with small amount of organic blue agave nectar.
Nancy’s Café has a nice winter menu with great soups, chilis, small and large quiche and more.
We have free-range whole chickens and half chickens from Dittmar Family Farms and wonderful free-range chicken eggs from Twin Posts. Alaska Wild Seafoods family-run business has Pacific Cod, Pacific Rockfish, Coho Salmon, Sockeye Salmon and Smoked Salmon fresh frozen directly from the boat and flown to the east coast every week.
King Mushrooms brings to us a large assortment of fresh mushrooms, including some difficult to find exotic varieties with amazing health benefits. We get fresh honey from Chrissy’s Bees (part of Stag Run Farm), and delicious aged and fresh cheeses from Chapel’s Country Creamery, made on the farm using milk from their grass-fed cows.
Plant CSA — Many Thanks
Thanks to all of you who are participating in the Plant CSA, we now have our supplies and are in good shape to jump into the growing season. The deadline for payment is March 15.
We look forward to offering high-quality plants grown in certified organic, biologically active potting soil beginning toward the end of April. You may begin to redeem your credit at that time for either plants or other products we sell here at Hattie’s Garden.
Although the Plant CSA signup period is over, Hattie will allow last minute signups for those who wish to contact Hattie directly prior to March 15.
What We Are Planting
We thought it would be fun to let you know what we have planted for the week as we go through the Spring. Last week we started Sugar Snap Peas, Cilantro, Dill, Parsley, Spinach, Swiss Chard and lots of Lettuce. All of these we started inside in potting soil as we wait for the ground to warm and dry a bit. All are items we will both offer for sale and plant in our own garden once they are ready.
Up to our elbows in potting soil,