Market Notes for June 28, 2025
Read the full Food & Farm Notes here.
Have a Pea Shelling Party!
Over the past week, Henry's many family members have been shelling out the "for us" sugar snap peas, meaning those whose pods are cosmetically imperfect or slightly over-mature.
Because the sugar snaps suffered from the one-two punch of too much rain, followed by too much heat, we now have so many "for-us" Sugar Snap Peas that Henry is bringing some up for you this week! Although the shells may not look great, the peas inside are super sweet and tender and delicious. Come early to get some!
Henry said this is THE LAST week for FAVA BEANS, so stock up!
It’s also the last week for the crunchy, refreshing Kohlrabi!
LAST WEEK for:
Black Currants
Peas, both the Sugar Snap and Snow Peas
Last big week for Broccoli
Last big week for Cabbage -- There will be more red varieties than green ones, and the green ones are super big, but still sweet and tender -- as are the red heads -- see Food Notes below.
Henry will have lots of beautiful radicchio this week, and for a few more weeks, but it's the LAST WEEK FOR LETTUCE!
Because of the extreme heat and humidity this past week, a lot of the lettuce got tip burn, meaning the cells at the very tips and edges of some leaves have died. Henry said he normally wouldn't harvest those heads, but because the lettuce still tastes great, and because he wants to be able to offer it to you one last week before the 2+ month hiatus over the hottest part of the summer, he's going to take out the bad leaves, and bag up the good ones.
So look for the bagged loose leaf lettuce, and enjoy it, since you won't get Henry's lettuces again until August or September.
Normally, the alliums don't explode until the Fourth of July or after, but they're early this year, thanks to the big rains and high heat.
So this week you'll see an incredible array of gorgeous alliums, including the Cabernet Red above, as well as White, and Walla Walla Sweets!
It’s also the first week for:
Scallions
Summer Leeks
4 varieties of Shallots, including the French Griselle, the one true shallot!
3 varieties of bulb Garlic. Although the bulbs are full-size, they haven't dried down yet, so the cloves are extra sweet and juicy, and the papery clove skins haven't fully formed yet.
And it’s the FIRST WEEK for:
Beets from the field, including the Golden Grex and Rainbow (above). Because of the rains, the beets are large, and so are the bunches. So they are a great deal, with weighty beets, and vibrant greens!
Gorgeous full-size bulbs of FENNEL!
Summer Squashes from the field -- probably just a few of the first tender patty pan, zephyr, and yellow crookneck, plus some yellow and green zucchini.
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Food Notes: Red Cabbage
Red Cabbage is often passed over in favor of green, but Henry says it's just as good as the green, and he's got a lot of it, so check it out! It also lasts well for over a month in your refrigerator, so take home a few heads!
This recipe has gotten rave reviews from many market customers! Of course, there are as many variations of coleslaw as there are cooks, so feel free to adapt this recipe according to your tastes. If you add some fruit (apples, oranges, grapes), toasted nuts (peanuts, cashews), and meat (grilled chicken or shrimp), you’ll have a healthy, delicious meal-in-a-bowl.
4 cups thinly sliced Red Cabbage
1 cup loosely packed herb such as parsley, leaf celery, cilantro, or dill
Other vegetables, fruits, or nuts of your choice
1/3 cup olive oil or vegetable oil
1/4 cup apple cider vinegar
3 Tb honey
Salt and pepper to taste
Thinly slice the cabbage, and any other vegetables you have on hand. Chop the herbs. Toss in a large bowl.
For the dressing, combine the oil, vinegar, honey, salt and pepper. Whisk in a bowl, or put in a screw-top jar and shake well.
Pour the dressing over the salad and toss to coat. Serve immediately, or cover and refrigerate. Toss well again before serving.
Farm Notes: Brutal Heat
This whole week, the highs were in the 90s, with the humidity about the same. The overnight lows only fell to the mid-70s, and by 8am it was back in the 80s, and soon back up in the 90s.
Henry is not one to complain, but he said the effect is definitely cumulative. Every day, his body had to work hard, not just to do the intense physical labor, but to keep him cool.
Then he goes home and it takes a while for the house to cool overnight (no AC), so he doesn't get a good night's sleep. Then he gets up at dawn to do it all over again. Even Henry admits that a week of that takes its toll.
Access this week’s email here.