We are excited to move onto our second week of delivery (and pickups), scheduled for this Saturday, Dec 13. If you are not familiar with the delivery service, check out our Delivery Page which details how the service works and what you need to do.
Thanks to all of you who ordered last week. For those of you picked up your order at Hattie’s Garden, we apologize if you had any difficulty gathering all of your items. We are refining our system and promise to make it easier this week. Your patience is appreciated as we begin our new season.
Online Order Form Update
We have been fine tuning our online order form. Our latest update makes it easier to navigate the form by separating it into three easy sections:
- Contact Information & Preferences
- Confirm & Submit – The final section lets you easily review what you have selected. Until you submit your order, you may change it at any time.
What’s New This Week
- Chesapeake Organic will not supply us with produce this week. They will be back in time for the December 20 delivery.
- Hattie’s Garden has nice braising greens. These can be eaten cooked or raw. We also also have young, arugula and spinach. Greenbranch spinach and Hattie’s Garden spinach are similar in both size and taste! Wonderfully sweet and picked leaf at a time.
- Greenbranch Organics is adding a salad mix consisting of young loose leaf lettuce.
- Twin Post Farm has just a few dozen duck eggs for us this week.
- Old World Breads has introduced Orange Cardamon loaves.
Additionally, each week they will include a vegan soup option, in addition to their split pea and ham soups. Stay tuned to Tuesday updates when we will post any new creations for this week’s soup selection. You can always add any item to your order with a simple email to Hattie or by filling in an additional order form up until our Wednesday noon deadline.
Feature of the Week
Have you ever had upland cress? Greenbranch is growing this for the first time.
It was new to me and I was so pleasantly surprised when I tasted it, I must extol its virtues! There are many kinds of greens referred to as ‘cress‘.
This one is ‘Barbarea verna‘ and is also referred to as land cress, or below the Mason Dixon line as “creasy greens,” where it is often stewed with ham hocks. Upland cress is eaten raw or cooked and has a nice pungency with a sharp, peppery heat. If you wish to tame the heat, you can steam, boil or saute them, but some of you will welcome a nice succulent green like this as a salad ingredient. I did not find it to be any more peppery than arugula, but it is a different taste and I liked it immediately.
Thank you very much for supporting us through the “off-season” and enjoy your order!
Yours in the garden throughout the winter,