Market Notes for June 14, 2025
Read the full Food & Farm Notes here.
Firsts of the Season!
Cabbage
Garlic Scapes
Thai Basil
Purple and Yellow Sugar Snap Peas
Fava Beans - They are doing really great this year, so be sure to get some -- see Food Notes below!
Japanese Cucumbers - Just a few early ones from the hoop-house so roll out of bed early to get one!
Wild Amaranth Greens - These meaty greens are perfect in any dish calling for cooked spinach. In fact the original greens for Sag Paneer and many other cooked green dishes were wild ones like this!
Green (young) Shallots -- Four different varieties, including French Griselle, the "one true shallot"!
Black Currants - Great in classic European desserts, as well as in drinks and cordials. Super-nutritious, high in anti-oxidants, vitamins and minerals!
Black currants (Ribes nigrum) have tons of Vitamin C and can be used in desserts, drinks (Cassis!), and herbal medicine.
A big shout out to Susan Treacy for taking these wonderful photos at Henry’s farm stand. If you don’t already, follow us @henrysfarmpics
Eat the Rainbow!
Red Beets
Golden Beets
Purple Dragon Carrots
Orange Carrots
Purple Basil
Lemon Basil
Italian Basil
Thai Basil
Green Kale
Red Kale
Italian Kale
Onions and Shallots of all Colors
More Broccoli and Kohlrabi!
And check out The Ever More Amazing Wall of Lettuce with ridiculously beautiful Radicchio!
Henry says this is his best-ever season for favas, so be sure to get some!
Food Notes: Fava Beans
All fava recipes I've seen say to remove the beans from the pods, boil them, and then peel off the outer skin of each bean. You're welcome to do that last step if you like, but with beans as freshly harvested as Henry's, I've found that outer skin is just as tender and delicious as the rest of the bean.
And Henry's fava beans are so sweet and buttery you really don't need to add anything except maybe a drizzle of olive oil and a sprinkle of salt.
But if you'd like to do a little more, here's a Fresh Fava Bean spread based on a recipe by Alice Waters.. You can use Henry's fresh green garlic or garlic scapes instead of the regular garlic called for in the recipe. Enjoy!
Farm Notes: Keeping Up with the Weeds
As we near the Summer Solstice, the days break earlier and stretch longer, and the light lingers until almost 9pm. And it's a good thing too, because Henry needs every minute of light to do all the farm work -- from , liberating the baby squash and melon plants from the weeds, to mulching the potatoes, to pruning and trellising and mulching the tomatoes, to cutting, raking and baling hay.
Sometimes keeping up with the weeds seems an unwinnable battle -- but we fight it any way -- because that is what we do.