Hattie’s Garden delivery/pickup service continues to bring you fresh and wholesome food. We are now taking orders for the Saturday, September 11 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, September 11.
This week Hattie’s Garden is harvesting the first of our fall salad mixes. We will have limited supplies of arugula, mesclun and loose leaf lettuce.
We have taken our fresh young ginger off the order form so we can let it grow a bit more. It will make significant growth during September as it always does and we will introduce it again as soon as we can.
In addition to our Rattlesnake Heirloom Pole Beans, we are happy to begin harvesting a nice crop of Jade green beans. This favorite of ours is another good legume, somewhat smaller the the pole bean. Both varieties of beans are very tasty at this time of year as the nights cool a bit.
The weather in August was difficult for tomatoes and we currently are unable to offer them for sale on our order form. We still hope for a resurgence in our hoop house and more blossoms, but it remains to be seen how well they will do in an extended season. We are keeping our fingers crossed as this is our first attempt at hoop-house protected heirlooms.
We are still harvesting shishito peppers and they continue to produce well for us. hope for many more especially as the heat breaks and things grow a bit better. One in ten of the shishito peppers are supposed to be hot, although we find most of them at least a little spicy. So, beware these fun to fix and delicious to eat peppers of Japanese origin.
To prepare, heat olive oil in a wide skillet over medium heat until hot but not smoking. Turn the peppers frequently, until they become softer and the skin begins to brown and blister. After several minutes, once they are adequately browned, remove them from the pan and sprinkle with good salt and a squeeze of lemon.
Our garlic is nearly sold out, and we have a small amount of hard-neck purple striped garlic that we are still offering for sale.
From Totem Farms, we have red okra, plenty of herb selections, and a good assortment of microgreens to choose from. 302 Aquaponics has plenty of produce, herbs and tilapia fish.
Stag Run Farm has added another variety of apples this week and now is offering Fuji, Gala and Ginger Gold apples. Stay tuned as we go through the fall for more varieties of apples from Stag Run, some of which you may never have seen or heard of and all of them delicious.
Dittmar Family Farms raises excellent free-range chickens. We carry their whole birds and chicken livers for you.
Chapel’s Country Creamery has added pasture-raised pork in addition to their premium pastured-raised ground beef. We have available for you bacon, link sausage, loose sausage, ham slices, nice thick pork chops and scrapple. If you are interested in other cuts, let us know. And of course, they have delicious aged and fresh cheese made on their farm using milk from their grass-fed cows.
AlaskaWild Seafoods family-run business has Pacific Cod, Pacific Rockfish, and Sockeye Salmon fresh frozen directly from the boat and flown to the east coast every week. Their smoked salmon is now back in stock.
King Mushrooms offers a large assortment of fresh mushrooms, including some difficult to find exotic varieties that have amazing health benefits.
Rounding out the line-up are wonderful free-range chicken eggs from Twin Posts and honey from Chrissy’s Bees (part of Stag Run Farm).
Where and When to Find Us This Week
You can find us this week at the Wednesday Historic Lewes Farmers Market (HLFM) from 8 to 11, located at Kings Highway across from Crooked Hammock Brewery from 8 to 11 a.m.
We will be open at the Garden for the purchase of produce, herbs and flowers on Thursday from 10 to 4 and on Saturday from 9 to 2.
Look for an email on Tuesday, detailing what we will have available at the Wednesday HLFM and at the Garden on Thursday and Saturday.
Don’t forget the deadline for placing your order this week is Tuesday at 8PM
Yours in the Garden,