Hattie’s Garden will be open on Thursday, October 31 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 2 from 9 to Noon. Please note the new location at Shields Elementary School.

What’s Available This Week at Both Locations

• Arugula
• Loose Leaf
• Japanese Hakurei Turnips (young and tender new harvest)
• Red Russian Kale (getting sweeter with the cold weather)
• Baby Red Russian Kale (thinnings from our new kale bed)
• 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)

Introducing four nice Mustard Greens!

Mustard greens have the same cholesterol lowering ability as collards and kale. They bind bile acids in the digestive tract, making it more likely those bile acids will be excreted from the body. Bile acids are made from cholesterol. Mustard greens also help to reduce inflammation and encourage cancer preventive properties. It should be noted it is steamed greens, not raw greens that bind bile acids.

• 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.

General cooking tips for mustard greens

Mustard greens have a flavor affinity for aging grated cheese, bacon, corn, cornbread, curry, garlic, ham, hot sauce, lemon, onion, salt pork, smoked turkey, and vinegar.

Season mustard greens with salt, pepper, onion, garlic, basil, dill, mace, nutmeg, allspice, mustard, parsley, sage, rosemary, or thyme.

We hope to see you soon.