Market Notes for June 20, 2026
Henry’s bringing up SO many delicious vegetables this week that we don’t have time or space to talk about them all. But he does want to tell you about the 5-year-old who asked her dad, “Why does Farmer Henry have the best carrots in the world?!”
And about a 7-year-old who, when he sees carrots on the table, asks if they are from Henry. If they are not, he refuses to eat them. But if they are, he gobbles them up.
These are the kinds of reviews you gotta believe!
Firsts of the Season!
Celery - Henry says it’s the best he has ever grown, and if you are used to grocery store celery, be prepared for something much more flavorful. It has deep, somewhat spicy flavors, and almost tastes salty, which means it incorporated lots of good minerals and other nutrients from Henry’s healthy soil. Try it!
Cabbages - These were supposed to go to market last week, but we ran out of time to harvest them so they are coming up this week, bigger and better!
LOTS of GREAT GREENS, including
Wild Amaranth Greens and Lamb’s Quarters - These meaty greens are perfect in any dish calling for cooked spinach.
Wild Purslane - great in salads, or sauteed with other veggies, or scrambled with eggs.
Plus lots of beautiful kale, chard, and more!
It got so hot so fast this year that crops are maturing weeks ahead of usual, and the cool weather crops like spinach, peas, favas, kohlrabi, and radishes are already at the end of their season.
LAST of the Season!
Snow Peas and Sugar Snap Peas
Fava Beans
Kohlrabi
Radishes
Surprise! Get some Freshly Ground Cornmeal and Polenta!
Henry saved back kernels from last fall’s corn harvest to plant as seed, but it turned out he had extra. So he’s grinding it on his table-top stone mill, and you can get some freshly-milled Floriana, Grand Prairie, and Cateto Sulino this week . . . if you get to the market early! He said the kernels are dryer and harder than when they were harvested, so the cornmeal is a bit coarser, closer to a polenta grind, but you can still use it in your favorite cornmeal recipes perhaps adding a bit more liquid than the recipe calls for.
ALLIUM EXPLOSION!
Henry says we are reaching the peak of onion season ahead of usual, so Henry is putting them on sale this week. Look for the special 2-bunch prices, and make something that uses a lot of them, like Onion Soup or the Onion Galette below.
French Onion Galette
Crust:
8 Tb (1 stick) cold unsalted butter
1 1/2 cups All-purpose flour, plus more for dusting
1 tsp freshly ground black pepper
1/2 tsp kosher salt
1/4 cup plus 3 Tb ice water
Filling:
2 or 3 bunches of Henry’s onions
10 sprigs fresh thyme
3 Tb unsalted butter
1 tsp kosher salt
1/2 tspfreshly ground black pepper
6 oz Gruyère cheese
1/4 cup dry white wine
2 tsp balsamic or sherry vinegar
2 tsp Dijon mustard
Make the crust:
Whisk the flour, salt, and pepper in a large bowl.
Freeze the butter for 10-15 minutes. Use the large holes of a box grater to grate the butter into the bowl with the flour, or grate onto a piece of parchment and then transfer to the bowl. Toss the butter in the flour until evenly coated.
Gradually drizzle the ice water into the butter-flour mixture. Toss to combine using a fork or your hands until a rough ball of dough forms.
Put the dough on a piece of plastic wrap and press into a thick disk. Wrap in the plastic wrap and refrigerate while you prepare the filling, at least 1 hour.
Make the filling:
Halve and thinly slice the onions (about 3 lbs or 11 cups). Strip the leaves from the thyme sprigs.
Melt 3 Tb unsalted butter in a 12-inch or larger skillet over medium heat. Add the onions, half the thyme leaves, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring frequently until the onions have reduced by over half, are very soft, and deep golden brown, 45 to 60 minutes.
While the onions are carmelizing, grate the Gruyère cheese into a bowl or piece of parchment.
When the onions are carmelized, add 1/4 cup white wine to the skillet. Scrape up any browned bits on the bottom of the pan and continue to stir until the wine has evaporated, about 1 minute. Remove from the heat and stir in the vinegar.
Assemble and bake the galette:
Preheat oven to 400°F. Tear off a piece of parchment that’s about the size of your baking sheet and lightly dust with flour.
Unwrap the chilled dough and place on the parchment. Sprinkle the dough with flour and roll it out into a 12-inch round. Carefully transfer the parchment with the rolled-out dough the baking sheet.
Spread the Dijon mustard evenly onto the dough leaving a 1 to 2-inch border. Sprinkle half the grated cheese onto the mustard. Spoon all the caramelized onions onto the cheese.
Gently fold the edges of the dough over the filling, pleating it about every 2 inches. Sprinkle the remaining cheese on top.
Bake until the crust is firm and golden-brown, and the cheese is melted, about 35 minutes. Let the galette cool for at least 5 to 10 minutes before serving. Garnish with the remaining thyme leaves and serve warm or at room temperature.
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 after 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 and much, much more.
Sometimes keeping up the weeds at bay seems an unwinnable battle -- but we fight it any way -- because that is what we do!
