Henry says this will for sure be the last big week for corn as he’s harvesting out the 2nd planting of all his different varieties. If he brings any corn at all next week, it will only be a small amount, so stock up this week, and freeze some for winter!

And don’t overlook the delicious Korean Honeydew Melons. Yes, they look sort of like over-mature cucumbers, but they are not! Instead, you get the crisp crunch of a good apple, the musky sweetness of a cantaloupe, and your new summertime treat.

Look for Henry’s peeled shallots in half-pint containers — grab and go!

Try Katahdin, a variety Henry’s growing for the first time this year, although it has been around since 1932. Named after Maine’s tallest peak, it’s known for its great taste and all-purpose qualities—excellent whether baked, boiled, sauteed, or fried.

Give it a try, and let Henry know whether he should plant it again next year or not. (Ditto for the Purple Pelisse if you tried that one last week.)

These delicacies have a super-short season, and Henry’s encouraging you to try them with a special price when you get 2 or more bunches, which you will definitely want! Henry said just the other day his wife Hiroko sauteed 4 or 5 bunches with mushrooms and they were amazing — tender, lightly sweet, and delicious!

Here’s a super-simple stir-fry recipe that you can adapt to your tastes:

1 pound chive buds and stems

1 Tb high heat oil

1/4 tsp salt or substitute 1 tsp soy sauce or oyster sauce

dash of sesame oil

• Chop the chives into 1 to 1.5 inch lengths and set aside.

• Heat up wok or frying pan until very hot. Add oil and swirl in the pan for about 30 seconds until hot.

• Add chives and stir fry until the stems are bright green (1-2 minutes).

• Add seasoning to taste